Edible animal chew

Abstract

To provide an edible chew for animals contributing to oral health.SOLUTION: An edible animal chew and a method of making an edible animal chew, wherein at least one extruded layer comprises animal skin protein (wherein the animal skin is porcine or bovine), animal fat (wherein the animal fat is porcine or bovine), and soy protein, and wherein voids are present between at least a portion of at least two extruded layers.SELECTED DRAWING: None

Description

[Technical Field]

[0001] FIELD OF THE INVENTION The present disclosure relates to edible animal chews and methods of making edible animal chews. [Background technology]

[0002] Edible animal chews provide recreational mental stimulation for animals. Additionally, certain edible animal chews can provide health benefits to livestock animals, improving their oral health.

[0003] Alternative, longer-lasting animal chews can be made from animal hides (raw hides), which require no or minimal processing. Despite offering a longer chew time, the commercial use of these animal hide-based chews suffers from several major drawbacks. These products have been associated with dental damage, intestinal damage, and some cases of microbial poisoning. Furthermore, the inconsistent size, shape, and properties of raw hides, which are affected by the part of the animal hide used and the quality of slaughter and subsequent processing, result in an unstable product that is not suitable for large-scale commercialization. Summary of the Invention

[0004] The present disclosure provides an edible animal chew comprising a composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and Optionally starch The composition may be an extruded composition. It may be formed from the extruded compositions described herein (containing the same ingredients in the same amounts). The composition may be in any form acceptable for the extrusion process. The composition may be present together with other edible compositions. The composition may optionally be in the form of a layer with one or more other layers of edible compositions, which may be the same or different in content.

[0005] The present disclosure provides an edible animal chew comprising at least two extruded layers, wherein at least one extruded layer comprises: Animal skin protein (animal skin is porcine or bovine), Animal fats (animal fats are porcine or bovine), and A vegetable protein selected from soy protein and potato protein wherein there is a void between at least a portion of the at least two extruded layers.

[0006] The present disclosure provides an edible animal chew, the edible animal chew comprising: an extruded composition, the extruded composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch The animal skin protein and animal fat may collectively comprise at least 10% by weight of the extruded composition. The vegetable protein may comprise at least 10% by weight of the extruded composition. The starch may comprise at least 10% by weight of the extruded composition.

[0007] The present disclosure provides an edible animal chew, the edible animal chew comprising: an extruded composition, the extruded composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and the animal fat together constitute at least 10% by weight of the extruded composition; The vegetable protein comprises at least 10% by weight of the extruded composition; and The starch comprises at least 10% by weight of the extruded composition.

[0008] The present disclosure provides a method of making an edible animal chew, the method comprising the step of extruding a composition, the composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and Optionally starch The compositions may be as described herein and may have the ingredient contents described herein.

[0009] The present disclosure provides a method of making an edible animal chew, the method comprising the step of extruding a composition (referred to as an extruded composition), the composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and Optionally starch Includes:

[0010] The present disclosure provides a method of making an edible animal chew, comprising the step of extruding a composition (referred to as an extruded composition), the composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch Including, the animal skin protein and the animal fat together constitute at least 10% by weight of the extruded composition; The vegetable protein comprises at least 10% by weight of the extruded composition; and The starch comprises at least 10% by weight of the extruded composition.

[0011] Also provided herein is a composition (which may be referred to as an extruded composition or an extruded composition), the composition comprising: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and Optionally starch Includes:

[0012] Also disclosed herein are edible chews producible by the methods described herein.

[0013] In a first aspect, an edible animal chew is provided comprising at least two extruded layers, wherein at least one extruded layer, optionally each of the at least two extruded layers, comprises: Animal skin protein (animal skin is porcine or bovine), Animal fats (animal fats are porcine or bovine), and soy protein Including, A void exists between at least a portion of the at least two extruded layers.

[0014] In a second aspect, there is provided a method of making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extruded composition to form at least two extruded layers, wherein the at least one extruded composition comprises animal skin protein, animal fat, and soy protein; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. where: The animal skin is porcine or bovine, and the animal fat is porcine or bovine.

[0015] Also disclosed herein is a method of making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extruded composition to form at least two extruded layers, wherein the at least one extruded composition comprises animal skin protein, animal fat, and a vegetable protein selected from soy protein and potato protein; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. where: The animal skin is porcine or bovine, and the animal fat is porcine or bovine.

[0016] In a third aspect, there is provided an edible chew producible by the method according to the second aspect.

[0017] Also disclosed herein, in a first example, is a nozzle for an extrusion process, the nozzle comprising: The extrusion molding machine includes at least one extrusion channel configured to form at least two extruded layers, and at least one gas outlet configured to inject gas between the at least two extruded layers.

[0018] Also disclosed herein, in a second example, is an extrusion apparatus including an extruder including a nozzle, the nozzle comprising: The extrusion molding machine includes at least one extrusion channel configured to form at least two extruded layers, and at least one gas outlet configured to inject gas between the at least two extruded layers, the gas outlet being connected to a gas supply source.

[0019] Also disclosed herein, in a third example, is a method of making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extrusion composition to form at least two extruded layers; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. In some examples, at least one extruded composition comprises a mixture of animal skin protein, animal fat, and soy protein, where the animal skin is porcine or bovine and the animal fat is porcine or bovine.

[0020] Also disclosed herein in a fourth example is a method of producing an edible chew according to the third example using a nozzle according to the first example.

[0021] Also disclosed herein in a fifth example is a method of producing an edible chew according to the third example using an extrusion apparatus according to the second example. [Brief explanation of the drawings]

[0022] [Figure 1] 1 illustrates an example of a nozzle (1) according to the present disclosure. The nozzle has at least one extrusion channel (2), in this example, an outer concentric extrusion channel (2a) and an inner concentric circular extrusion channel (2b). The outer concentric extrusion channel has a smaller cross-sectional area than the inner concentric extrusion channel. The example nozzle includes a gas outlet (3) located between the extrusion channel and a gas inlet (4) at the distal end of the nozzle. The nozzle can be used to form the edible animal chews disclosed herein. [Figure 2]1 shows a cross-section of an exemplary edible animal chew (5) according to the present disclosure. The edible animal chew includes at least two extruded layers (6) with a void (7) between the at least two extruded layers. In this case, the edible animal chew includes an outer concentric extruded layer (8) and an inner concentric extruded layer (9). The cross-sectional area of ​​the outer concentric extruded layer is smaller than the cross-sectional area of ​​the outer concentric extruded layer. Edible animal chews can be produced using the processes, nozzles, and extrusion equipment disclosed herein. [Figure 3] FIG. 1 shows an exemplary edible animal chew having a regular striped pattern. [Figure 4] FIG. 1 shows an exemplary edible chew having a wrinkled pattern. [Figure 5] FIG. 1 illustrates an exemplary edible animal chew having a speckled pattern. [Figure 6A] Diagram of tensile testing equipment (which can be used to determine tensile toughness). A) Shows the cutting press. [Figure 6B] A) shows the sample. B) shows the ribbon (flat sheet) extrudate. [Figure 6C] Diagram showing the tensile testing apparatus. C) Tensile specimen cutting stamp [ISO 527-2; length 75 mm, width 10 mm, 5 mm centers]. [Figure 6D] Diagram of the tensile testing apparatus and sample. D) Tensile specimen during texture analysis. [Figure 6E] Figure showing the sample. E) shows the tensile specimen after analysis (the tensile specimen is positioned in the grips of the tensile tester so that its entire shoulder is exposed). [Figure 7] Graph showing trends in cost, toughness, and instant delayed resilience for potato starch, Drinde B95 SF (i.e., pig skin protein + pig fat), Clearam CO 01 (i.e., octenyl succinate modified starch), and soy fines (i.e., soy protein). [Figure 8] Schematic of Texture Profile Analysis Measurement [Figure 9]Typical plot of the force response curve of a texture analysis test plotted on the axes of stress (MPa) against strain (%). The dimensions (width and depth) of the central breaking point are taken into account in the plot. [Figure 10] Diagram showing composition being extruded from a stainless steel nozzle [Figure 11A] 11 shows the composition extruded from the nozzle of FIG. 10 and hardened from the end. [Figure 11B] FIG. 11 shows the composition extruded through the nozzle of FIG. 10 and hardened along its length. [Figure 12] Diagram showing the base plate and test probe used in texture profile analysis. [Figure 13A] Graph of hardness of composition (Y axis) versus mass % of potato starch content [Figure 13B] Graph of composition hardness (Y axis) versus potato protein content (wt%) [Figure 14] Plot of the force response curve for the texture analysis test plotted on the axis of force (kg) against distance (mm). DETAILED DESCRIPTION OF THE INVENTION

[0023] The subject matter disclosed herein is illustrated throughout the specification by specific, non-limiting examples. The examples may include compilations of data representative of data collected at various points during the course of development and experimentation related to the invention. Each example is provided by way of explanation of the disclosure and is not limiting.

[0024] All references to a single feature or limitation in this disclosure include the corresponding multiple features or limitations, and vice versa, unless otherwise indicated by the context in which the reference is made or clearly implied to the contrary.

[0025] All embodiments herein are intended to be readily combinable unless otherwise stated or clearly implied to the contrary by the context in which the referenced combination is made.

[0026] All combinations of method or process steps used herein can be performed in any order unless otherwise indicated by the context in which the referenced combination is made or unless clearly implied to the contrary.

[0027] As used herein, the following terms are believed to be well understood by those of ordinary skill in the art, but definitions are provided to facilitate description of the subject matter disclosed herein.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the subject matter disclosed herein belongs. Although any methods, devices, and materials similar or equivalent to those described herein can be used in the practice or testing of the subject matter disclosed herein, representative methods, devices, and materials are now described.

[0029] In accordance with long-standing patent law conventions, the terms "a," "an," and "the" when used in this application, including in statements, refer to "one or more." Thus, for example, a reference to "an animal chew" can include a plurality of such animal chews, and the like.

[0030] Unless otherwise indicated, all numbers expressing quantities, properties, and the like used in the specification and statements are to be understood as being modified in all instances by the term "about." Accordingly, unless otherwise indicated, the numerical parameters set forth in the specification and statements are approximations that may vary depending upon the desired properties sought to be obtained by the subject matter disclosed herein.

[0031] As used herein, the term "about," when referring to a value or amount of mass, weight, time, volume, concentration, or percentage, is meant to encompass variations in some embodiments of ±20%, in some embodiments of ±15%, in some embodiments of ±10%, in some embodiments of ±5%, in some embodiments of ±1%, in some embodiments of ±0.5%, and in some embodiments of ±0.1% from the specified amount, where such variations are appropriate to practice the disclosed invention.

[0032] All measurements described herein are measured under standard conditions unless otherwise specified. Unless otherwise specified, all measurements referred to herein refer to average values.

[0033] As used herein, ranges can be expressed as from "about" one particular value and / or to "about" another particular value. It is understood that there are a number of values ​​disclosed herein, and that each value is also herein disclosed as "about" that particular value in addition to the value itself. For example, if the value "10" is disclosed, then "about 10" is also disclosed. It is also understood that each unit between two particular units is also disclosed. For example, if 10 and 15 are disclosed, then 11, 12, 13, and 14 are also disclosed.

[0034] As used herein, the term "comprising" has an open meaning, which allows for other unspecified features to be present. This term encompasses, but is not limited to, the semi-closed term "consisting essentially of" and the closed term "consisting of." Unless the context indicates otherwise, the term "comprising" can be replaced with either "consisting essentially of" or "consisting of."

[0035] As used herein, "pet food" means a composition intended to be ingested orally to meet one or more nutritional needs of a pet. Pet food expressly excludes items that can be ingested but are not intended to be ingested, such as rocks. The terms "pet food" and "pet food product" are used interchangeably throughout this disclosure. Pet food can be, for example, in certain embodiments, treats, chews, biscuits, gravy, supplements, sprinkles, and any combination thereof.

[0036] As used herein, "dietary composition" refers to any composition utilized as part of a dog's diet, including, but not limited to, pet food, treats, chews, biscuits, gravy, supplements, sprinkles, and any combination thereof.

[0037] As used herein, "nutritionally balanced" and / or "nutritionally complete" refers to a composition that is capable of sustaining life as an animal's sole dietary allotment, without the need for other substances, except possibly water.

[0038] As used herein, the term "animal" or "pet" refers to animals, including, but not limited to, domestic animals and farm animals. Animals may include, but are not limited to, dogs, cats, horses, cows, ferrets, rabbits, pigs, etc. Domestic dogs and domestic cats are specific examples of pets. "Dog" includes dogs under 1 year old, adult dogs between 1 and 7 years old, senior dogs over 7 years old, and very senior dogs over 11 years old.

[0039] As used herein, "water activity" is a measure of the energy state of water in a system, represented by the quotient between the partial pressure of water in a food and the partial pressure of pure water. It indicates how tightly bound water is structurally or chemically within a substance. It is measured by equilibrating the liquid phase (within the sample) with the gas phase (in the headspace) and measuring the relative humidity of that space. Water activity can be measured using the chilled mirror dew point technique, and equipment for making such measurements is commercially available (e.g., AQUA LAB 4TEV, ±0.003 a w accuracy).

[0040] As used herein, the terms "animal chew" or "edible animal chew" can be considered any snack and / or treat for an animal. It should be noted that animal "chews" are very different from animal food or pet food. Animal chews differ from animal food in at least the size of the pieces, the time it takes the animal to consume each piece, the number of pieces per serving, and / or nutritional content.

[0041] As used herein, the term "porcine" refers to materials derived from pigs.

[0042] As used herein, the term "bovine" refers to material derived from female cattle.

[0043] As used herein, the term "animal skin protein" refers to proteins derived from animal skin. Animal skin proteins include collagen, which may be any type of collagen, most typically type I and type III collagen. Animal skin proteins also include keratin, laminin, fibronectin, and filaggrin.

[0044] As used herein, "collagen" refers to a protein that, in its native state, comprises aggregates (fibrils) of tropocollagen. Tropocollagen molecules comprise a triple helix of protein chains (polypeptide chains). Collagen is the major structural protein found in animal connective tissue. As used herein, "collagen" includes native collagen and / or chemically modified collagen.

[0045] As used herein, "soybean" refers to the legume Glycine max species. Soybean is also known as soybean, and soybean and soybean can be used interchangeably herein.

[0046] As used herein, "soy protein" refers to any protein isolated from soybeans. Soy protein is considered to include glycinin and β-conglycinin.

[0047] As used herein, "soybean meal" refers to the by-product of oil extraction from soybean seeds, i.e., soybeans from which the oil has been removed. Soybean meal may be further processed, such as by heating to denature certain enzymes, such as trypsin.

[0048] As used herein, "potato" refers to the tuber of the plant Solanum tuberosum.

[0049] As used herein, "potato protein" refers to any protein isolated from potatoes. Potato proteins typically include the protein tuberin, which may be present in potato proteins in an amount of at least 50% by weight. Tuberin can be fractionated into albumins and globulins. Potato proteins may include proteins selected from albumins, globulins, prolamins, and glutelins. Potato proteins may contain at least 40% by weight albumin, at least 20% by weight globulins, and at least 1% by weight prolamins, at least 5% by weight glutelins, with the remainder of the potato proteins being other proteins extracted from potatoes.

[0050] As used herein, "size" in reference to "particle size" refers to the diameter of the particle.

[0051] As used herein, "d 50 " refers to a particle size where 50% (typically by weight) of the particle distribution has a smaller size and 50 percent of the particle distribution has a larger size. Particle size can be determined by sieve analysis, for example, sieve analysis according to ASTM C136 / C136M.

[0052] As used herein, "d 90 " refers to a particle size where 90% of the particle distribution (typically by weight) has a smaller size and 10 percent of the particle distribution has a larger size. Particle size can be determined by sieve analysis, for example, sieve analysis according to ASTM C136 / C136M.

[0053] As used herein, "duration" refers to the amount of time an animal, in some instances a dog, spends consuming an edible animal chew.

[0054] As used herein, "SME" refers to the specific mechanical energy, which is the mechanical energy of an object per unit mass.

[0055] As used herein, "extrusion composition" refers to a mixture of components that is extruded to form at least one extruded layer. The term extrusion composition can be used interchangeably with "extrusion mixture." "Extruded composition" refers to a composition that has already been extruded. All disclosures relating to the extrusion composition (e.g., its contents) are equally applicable to the extruded composition, and vice versa.

[0056] As used herein, "concentric" refers to an arrangement of two or more objects (e.g., extruded channels or layers) in which the two or more objects share the same center or axis. Each object may or may not have a regular geometric shape. For example, if the object is extruded, the axis of the object may be the direction along which the object was extruded during manufacturing, and the object may have an irregular cross-sectional shape; however, two or more objects (e.g., layers) may be partially or completely concentrically arranged with one another, i.e., positioned so that one is generally closer to the center than the other (or, conversely, one layer is positioned closer to the outer surface of the edible animal chew than the other layer).

[0057] As used herein, "substantially free" with respect to a substance or particular component means that the composition or object contains less than 0.5%, or less than 0.1%, or less than 0.05% by weight of that substance or component.

[0058] As used herein, "void" and "gap" are used interchangeably herein to refer to the gas space between at least two layers of material, such as extruded material. In some embodiments, the void may be a continuous space between the layers, while in other embodiments, the void may consist of one or more spaces between the layers. The gas space may be filled with air or any other gaseous component (e.g., gas injected during the extrusion process).

[0059] As used herein, a "layer" refers to a portion of an extruded material that is physically distinct from another portion of the extruded material, such as when two portions of the material are extruded from different parts of a nozzle; the layers may be in contact with each other in the final product or may be separated from each other by, for example, a gap as described herein. The at least two extruded layers may be arranged in any suitable manner, for example, linearly (e.g., in a sheet), concentrically, spirally, or radially.

[0060] As used herein, "crescent" refers to any curved shape that is wider in the middle and tapers to each end point.

[0061] All lists of items, such as lists of ingredients, are intended to be and should be construed as Markush groups. Thus, all lists can be read and construed as items "selected from the group consisting of... (list of items)... 'and combinations and mixtures thereof.'"

[0062] All percentages in this disclosure are stated as weight percent based on the total weight of the material or mixture, unless otherwise specified.

[0063] The inventors have found that although animal skin protein can help produce animal chews with high toughness, its use in extruded products, especially extruded products with at least two extruded layers, has drawbacks. In extruded products, starting materials are usually passed through a heated extruder. However, animal skin proteins, including collagen, melt at a relatively low temperature, resulting in a composition with low viscosity. Similarly, many commercially available animal skin protein products contain a relatively large amount of fat, which also contributes to the low viscosity of the composition in the extruder. This makes the composition difficult to extrude, and the extruded composition may not maintain its extruded shape while in a heated state; for example, when extruded in layers, the extruded layers may collapse together.

[0064] One embodiment of the edible animal chew described herein comprises animal skin protein, animal fat, and a protein selected from soy protein and potato protein. One embodiment of the edible animal chew described herein comprises at least two extruded layers, wherein at least one extruded layer comprises animal skin protein, animal fat, and soy protein. Potato protein can also be used instead of or in addition to soy protein. The edible animal chew described herein has been found to have good physical properties compared to previous edible animal chews, having high tensile toughness and good durability. Furthermore, the composition of the edible animal chew described herein has good viscoplastic properties, which (i) allow the edible animal chew to be easily extruded, and (ii) allow the extruded layer to maintain its shape and not collapse after extrusion, even when the composition is heated. The edible animal chew described herein also has low water activity and is therefore microbiologically safe.

[0065] The process, nozzle, and extrusion device described herein can be used to form edible animal chews with unique aesthetically appealing patterns. In particular, the process, nozzle, and edible device described herein can be used to form edible animal chews including at least two extruded layers, with a void between at least a portion of the at least two extruded layers. The void can be formed, for example, by injecting gas between the at least two extruded layers as the extruded composition exits the extrusion device. The portion of the at least two extruded layers with the void between the layers can have a lighter color than the portion of the at least two extruded layers where the layers are in contact. Thus, the amount and frequency of gas injected between the layers can be controlled to produce edible animal chews with various patterns. In some instances, for example, when the composition is extruded through a nozzle containing two concentric extrusion channels, gas can be injected at low pressure (e.g., 0.1-0.4 bar (0.01-0.04 MPa)) or high pressure (e.g., 0.5-3 bar (0.05-0.3 MPa)) to produce an edible animal chew having either a speckled or wrinkled pattern, respectively. The nozzle and apparatus may be designed so that at least two extruded layers are extruded through different portions of the extruded channel, the different portions having different cross-sectional areas. This may cause one of the extruded layers to be extruded at a lower pressure (i.e., compared to one or more other extruded layers), causing the extruded layers to be slowed or bunched, resulting in an edible chew with a regular striped pattern.

[0066] In one embodiment, the processes, nozzles, and apparatus described herein can be used to form an edible animal chew in which the extruded composition described herein is extruded, optionally with another composition. The extruded composition may be in the form of, for example, a hollow tube, with the edible composition optionally forming a filling within the tube.

[0067] edible animal chews The edible animal chew may be suitable for any animal or pet. The edible animal chew may be suitable for any animal that enjoys chewing raw animal hide. In one embodiment, the animal is a carnivorous mammal, such as a cat or a dog.

[0068] In one embodiment, the edible animal chew comprises at least two extruded layers with voids between at least a portion of the at least two extruded layers. In one embodiment, the edible animal chew comprises at least two extruded layers with voids between at least 5%, or at least 10%, or at least 20%, or at least 30%, or at least 40%, or at least 50%, or at least 60%, or at least 70%, or at least 80%, or at least 90%, or at least 95%, or entirely (i.e., at least 100%) of the at least two extruded layers. In one embodiment, the edible animal chew comprises at least two extruded layers with voids between 5% and 95% of the at least two extruded layers.

[0069] The gap can have any suitable distance between the at least two extruded layers, hi one embodiment, the gap has an average distance of 0.05 cm to 3 cm between the at least two extruded layers, preferably an average distance of 0.1 cm to 0.5 cm between the at least two extruded layers.

[0070] A portion of an edible animal chew having a void between at least two extruded layers may have a different appearance than a portion of an edible animal chew that does not have a void between at least two extruded layers; in other words, the two extruded layers are in contact. A portion of an edible animal chew having a void between at least two extruded layers may have a lighter color or appearance compared to a portion of at least two extruded layers that does not include a void. A portion of an edible chew having a void between at least two extruded layers may have a regular or irregular pattern. A portion of an edible chew having a void between at least two extruded layers may have a symmetrical or antisymmetrical pattern. In one embodiment, the at least two extruded layers may have a pattern selected from a striped pattern, a speckled pattern, a spiral pattern, a wave pattern, an expanded or bubbly pattern, a speckled pattern, a mottled pattern, and a wrinkled pattern, and any combination thereof.

[0071] The methods of making edible animal chews described herein can be used to control the relative portion of the edible animal chew that has voids between the at least two extruded layers and the relative portion of the edible animal chew that does not have voids between the at least two extruded layers, which can be used to create edible animal chews with a variety of patterns, thus improving overall aesthetic appeal.

[0072] The edible animal chew preferably has two layers, but may have three, four, five, six, seven, eight, nine, or ten or more layers.

[0073] In some embodiments, each of the at least two extruded layers comprises animal skin protein (the animal skin is porcine or bovine), and animal fat (the animal fat is porcine or bovine), and a protein selected from soy protein and potato protein, and optionally starch. In some embodiments, each of the at least two extruded layers comprises animal skin protein (the animal skin is porcine or bovine), and animal fat (the animal fat is porcine or bovine), and a protein selected from soy protein and potato protein. Each of the extruded layers comprises animal skin protein, animal fat, and a vegetable protein selected from soy protein and potato protein, although the animal skin protein, animal fat, and vegetable protein selected from soy protein and potato protein can be present in the same or different proportions in each layer. For example, in some embodiments, the at least two extruded layers have the same composition, e.g., each of the at least two extruded layers comprises animal skin protein, animal fat, and protein selected from soy protein and potato protein in the same weight / weight ratio, with any other optional ingredients present in each layer in the same weight / weight ratio. In these embodiments, "at least one extruded layer" can be used interchangeably with "at least two extruded layers" with respect to composition and amount. In other embodiments, the at least two extruded layers may have different compositions, e.g., the animal skin, and / or animal fat, and / or soy protein are present in each layer in different weight / weight ratios, and optionally, any other ingredients (e.g., starch, water, and / or plasticizer) are present in each layer in the same or different weight / weight ratios.

[0074] In an alternative embodiment, at least one extruded layer comprises animal skin protein, animal fat, and a vegetable protein selected from soy protein and potato protein, and at least a second extruded layer comprises a different material, which may be any material that can be extruded and suitable for use in an edible animal chew. In an alternative embodiment, at least one extruded layer comprises animal skin protein, animal fat, and soy protein, and at least a second extruded layer comprises a different material, which may be any material that can be extruded and suitable for use in an edible animal chew. This may be advantageous for reasons of cost and / or ease of extrusion. The different material may comprise a component selected from a polysaccharide, a protein, or a combination thereof. The polysaccharide may be selected from a native starch, a modified starch, a cellulose, a dextrin, a maltodextrin, or a combination thereof. In some embodiments, the protein may be an animal protein, for example, selected from collagen, modified collagen, partially hydrolyzed collagen, gelatin, casein, whey protein, albumin, or fibrin. In some embodiments, the protein may be a plant protein, for example, selected from wheat gluten, zein protein, pea protein, nut protein, corn protein, soy protein, oat protein, or a combination thereof. In some embodiments, the different material may include one or more additional additives, which may be selected from gums, gelling agents, water, glycerol, salt, and / or flavorings. The different material may be substantially free of animal skin protein, and / or animal fat, and / or plant protein selected from soy protein and potato protein. In some embodiments, the different material may be animal flour, gel, thick gravy, cream, or meat emulsion.

[0075] At least one extruded layer or extruded composition may be in the form of a hollow tube containing a different material, such as those described above, forming a filling within the tube. In the context of this application, the filling within the tube may constitute a layer, and the hollow tube may constitute another layer. The filling may be coextruded by simultaneously extruding the extruded composition and the filling material through one or more dies, thereby forming separate layers, or the filling may be injected into the hollow tube or otherwise filled, such as during extrusion of the hollow tube. The different material may include a component selected from a polysaccharide, a protein, or a combination thereof. The polysaccharide may be selected from a native starch, a modified starch, a cellulose, a dextrin, a maltodextrin, or a combination thereof. In some embodiments, the protein may be an animal protein, for example, selected from collagen, modified collagen, partially hydrolyzed collagen, gelatin, casein, whey protein, albumin, or fibrin. In some embodiments, the protein may be a plant protein, for example, selected from wheat gluten, zein protein, pea protein, nut protein, corn protein, soy protein, oat protein, or a combination thereof. In some embodiments, the different material may include one or more additional additives, which may be selected from gums, gelling agents, water, glycerol, salt, and / or flavorings. The different material may be substantially free of animal skin protein, and / or animal fat, and / or plant protein selected from soy protein and potato protein. In some embodiments, the different material may be animal meal, gel, thick meat juice, cream, or meat emulsion.In one embodiment, the different materials that can form the filling can include protein, which can include animal and / or vegetable protein (e.g., protein derived from animal organs such as liver, meal, and / or vegetable protein such as pea protein), starch, which can be selected from wheat starch, potato starch, and pea starch, a liquid, which can be selected from water and a plasticizer, such as glycerol, and optionally one or more additives, which can function to enhance the flavor, odor, and / or texture of the composition and / or can function as a preservative for the composition (e.g., additives can be selected from mineral fillers, such as calcium carbonate, colorants, antioxidants, salts, sugars, and antimicrobial agents). The different material can be softer or have a lower viscosity than the extruded layer or the extruded composition.

[0076] The edible animal chew may have any suitable size or shape. In one embodiment, the edible animal chew is an elongated edible animal chew. The elongated edible animal chew may have a length along the longest dimension of the animal chew and a cross-section perpendicular to the length, and the shape of the cross-section may be substantially constant along the length of the animal chew. In one embodiment, the edible animal chew has a longest dimension of at least about 0.5 cm, or at least about 1 cm, or at least about 2.5 cm, or at least about 5 cm, or at least about 7 cm, optionally at least about 10 cm, optionally at least about 15 cm, and optionally at least about 30 cm. In one embodiment, the edible animal chew has a cross-sectional length in its longest dimension of about 0.5 cm to about 30 cm, preferably about 2 cm to about 15 cm. In one embodiment, the edible animal chew has a cross-sectional width in its longest dimension of about 0.5 cm to about 6 cm, preferably about 1.5 cm to about 5.5 cm.

[0077] The cross-sectional shape of the animal chew can be any regular or irregular shape. The cross-sectional shape can be selected from a circle, an oval, a rounded shape, or a regular shape with n sides, where n is optionally selected from 3 to 12, and optionally 4, 5, 6, or 7, 8, 9, 10, or 11. The shape can be selected from, for example, but not limited to, a triangle, a square, a rectangle, a hexagon, a heptagon, an octagon, or a star.

[0078] The at least two extruded layers can have any suitable thickness. In one embodiment, the at least two extruded layers each have a thickness of about 0.01 cm to about 1.0 cm, preferably about 0.1 cm to about 0.5 cm. In some embodiments, the at least two extruded layers have the same thickness. In other embodiments, the at least two extruded layers have the same thickness. Extruded layers with different thicknesses can result in an edible animal chew having a regular striped pattern as a result of the extrusion process. Due to differences in pressure during the extrusion process (due to differences in cross-sectional size between two portions of the extrusion channel or between two different extrusion channels), the thicker extruded layer may slow down or bunch up after exiting the extrusion device or nozzle. This can cause at least a portion of the thicker extruded layer to come into contact with the thinner extruded layer.

[0079] In one embodiment, the at least two extruded layers include at least an outer concentric layer and an inner concentric layer (e.g., as shown in FIG. 3). The outer concentric layer has a larger cross-sectional width in its maximum direction than the inner concentric layer. The outer concentric layer and the inner concentric layer can have the same or different thicknesses. The outer concentric layer can have a thickness of about 0.01 cm to about 1.0 cm, or about 0.2 cm to about 1.0 cm, preferably about 0.1 cm to about 0.5 cm. The inner concentric layer can have a thickness of about 0.01 cm to about 1.0 cm, or about 0.2 cm to 1.0 cm, preferably about 0.1 cm to about 0.5 cm. In a preferred embodiment, the outer concentric layer has a thinner thickness than the inner concentric layer (e.g., as shown in FIG. 3).

[0080] In one embodiment, the outer and inner concentric layers have circular cross sections. The outer circular concentric layer may have an average diameter of about 1.5 cm to about 5.5 cm, preferably about 1.7 cm to about 3 cm. The inner circular concentric layer may have an average diameter of about 0.5 cm to about 4 cm, preferably about 0.7 cm to about 2.5 cm. In other embodiments, the outer and inner concentric layers may have another cross-sectional shape, which may be selected from, but is not limited to, an oval, a triangle, a square, a rectangle, a hexagon, a heptagon, an octagon, or a star.

[0081] In one embodiment, the outer and inner concentric layers have the same composition, or in one embodiment, the outer and inner concentric layers comprise different compositions, for example, the outer concentric layer may comprise animal skin protein, soy protein, and animal fat (where the animal skin is porcine or bovine and the animal fat is porcine or bovine), and the inner concentric layer may comprise different materials (e.g., those described above).

[0082] Animal skin protein At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises animal skin protein. The animal skin protein is porcine or bovine, preferably porcine. In a preferred embodiment, the animal skin protein is derived from pigskin or a pigskin component.

[0083] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may contain animal skin protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may contain about 5% to about 50% by weight of animal skin protein, or about 6% to about 48% by weight, or about 7% to about 47% by weight, or preferably about 7% to about 45% by weight, or preferably about 7% to about 37% by weight, or preferably about 8% to about 32% by weight, or preferably about 9% to about 30% by weight, or preferably about 11% to about 27% by weight, or preferably about 15% to about 27% by weight, or preferably about 18% to about 27% by weight, or preferably about 18% to about 25% by weight, or preferably about 18% to about 23% by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise about 5%, or more than about 6%, or more than about 8%, or more than about 10%, or more than about 12%, or more than about 14%, or more than about 17% by weight of animal skin protein. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 50%, or less than about 45%, or less than about 39%, or less than about 36%, or less than about 31%, or less than about 29%, or less than about 27%, or less than about 24% by weight of animal skin protein.

[0084] The animal skin protein comprises collagen. The animal skin protein may comprise at least 40% by weight, or at least 50% by weight, or at least 60% by weight, or at least 70% by weight, or at least 75% by weight, or at least 80% by weight, or at least 85% by weight, or at least 90% by weight, or at least 95% by weight, or at least 99% collagen. In some embodiments, the animal skin protein may consist entirely of collagen. In some embodiments, the animal skin protein may comprise between 40% and 99% by weight collagen, or between 60% and about 85% by weight collagen. The animal skin protein may further comprise at least one of keratin, laminin, fibronectin, and filaggrin, or a combination thereof.

[0085] In one embodiment, at least one extruded layer and / or at least one extruded composition and / or extruded composition may comprise from about 7% to about 37%, or from about 8% to about 30%, or preferably from about 11% to about 24%, or preferably from about 18% to about 21% collagen by weight. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or extruded composition may comprise greater than about 5%, or greater than about 6%, or greater than about 7%, or greater than about 8%, or greater than about 9%, or greater than about 10%, or greater than about 11%, or greater than about 12%, or greater than about 13%, or greater than about 14%, or greater than about 15%, or greater than about 16%, or greater than about 17% collagen by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 40% by weight, or less than about 35% by weight, or less than about 30% by weight, or less than about 25% by weight, or less than about 22% by weight collagen.

[0086] In some instances, animal skin proteins are responsible for high tensile toughness in the final product. Animal skin proteins, which contain fibrous collagen, are less likely to break down during chewing. This results in an edible animal chew that lasts or lasts for a longer period of time.

[0087] animal fat At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises animal fat. The animal fat is porcine or bovine, preferably porcine. In preferred embodiments, at least a portion of the animal fat is derived from pig skin. In some embodiments, the animal fat is derived from fat, preferably pig skin cooked with animal fat, such as pork fat.

[0088] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can include any suitable amount of animal fat. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition includes from about 0.25% to about 15%, or from about 0.3% to about 10%, or from about 0.4% to about 9%, or preferably from about 0.5% to about 8%, or preferably from about 1% to about 6%, or more preferably from about 1.5% to about 5%, or even more preferably from about 2% to about 4.5% by weight of animal fat. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises more than about 0.25%, or more than about 0.5%, or more than about 1%, or more than about 1.5%, or more than about 2% animal fat by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises less than about 15%, or less than about 12%, or less than about 10%, or less than about 8%, or less than about 6%, or less than about 5% animal fat by weight, or less than about 4%, or less than about 3%, or less than about 2% animal fat by weight.

[0089] In some embodiments, both the animal skin protein and the animal fat are derived from pigskin and / or cowhide components. The pigskin or cowhide components are cooked in the presence of additional animal fat. In one example, a pigskin component cooked in the presence of pork fat is used. In one example, the pigskin component comprises about 60% to about 70% collagen by weight and about 7% to about 15% animal fat.

[0090] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may comprise a pigskin and / or cowhide component in any suitable amount. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may comprise from about 8% to about 65%, or from about 10% to about 60%, or preferably from about 13% to about 52%, or preferably from about 17% to about 45%, or preferably from about 20% to about 40%, or even more preferably from about 25% to about 35%, by weight of the pigskin and / or cowhide component. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises greater than about 8%, or greater than about 12%, or greater than about 18%, or greater than about 22%, or greater than about 25%, or greater than about 29% by weight of the pigskin and / or cowhide component. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises less than about 70%, or less than about 65%, or less than about 60%, or less than about 55%, or less than about 50%, or less than about 45%, or less than about 40%, or less than about 35%, or less than about 31% by weight of the pigskin and / or cowhide component. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises about 30% by weight of the pigskin component. Examples of pigskin ingredients include products having the trade names Drinde B95 SF or Drinde 1015 / SF.

[0091] In one embodiment, the pigskin and / or cowhide component may be in the form of a powder. The pigskin and / or cowhide component powder may have any suitable particle size. The pigskin or cowhide component powder may have a particle size of about 0.1 mm to about 1 mm, or preferably about 0.1 mm to about 0.5 mm, or about 0.1 to 0.35 mm. 50 It may have a particle size.

[0092] soy protein In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises soy protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises soy protein in an amount of from about 2% to about 25%, or from about 2.5% to about 20%, or from about 3% to about 15%, preferably from about 4% to about 13%, more preferably from about 7% to about 11%, or even more preferably from about 8% to about 10.5%, by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises more than about 1%, or more than about 2%, or more than about 3%, or more than about 4%, or more than about 5%, or more than about 6% soy protein by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises less than about 50% by weight, or less than about 25% by weight, or less than about 20% by weight, or less than about 15% by weight, or less than about 12% by weight soy protein.

[0093] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain soy protein in any form. In a preferred embodiment, the soy protein is in the form of a powder. Powdered soy protein can be useful for facilitating extrusion.

[0094] The soy flour can have any suitable particle size. In one embodiment, the soy flour has a particle size of about 0.01 mm to about 0.5 mm, or about 0.01 mm to about 0.25 mm, or about 0.01 mm to about 0.15 mm. 90 It has.

[0095] In one embodiment, the soy flour has a d of less than about 0.6 mm, or less than about 0.3 mm, or less than about 0.25 mm, preferably less than about 0.2 mm, and even more preferably less than about 0.15 mm. 50 In one embodiment, the soy flour preferably has a particle size d of less than about 0.25 mm, or preferably less than about 0.2 mm, or even more preferably less than about 0.15 mm. 90 It has a particle size.

[0096] The soy protein can be derived from any source. In one embodiment, the soy protein is a soy protein concentrate. In a preferred embodiment, the soy protein is derived from soybean meal, and preferably, the soybean meal is defatted soybean meal. The defatted soybean meal can have any suitable soy protein content. The defatted soybean meal can have a protein content of about 30% to about 55% by weight, or about 33% to about 51% by weight, or about 36% to about 48% by weight. The defatted soybean meal can have a protein content of greater than about 25% by weight, or greater than about 30% by weight, or greater than about 33% by weight, or greater than about 36% by weight. The defatted soybean meal can have a protein content of less than about 65% by weight, or less than about 60% by weight, or less than about 55% by weight, or less than about 51% by weight, or less than about 48% by weight.

[0097] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can contain any suitable amount of defatted soybean meal. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can contain from about 5% to about 50%, preferably from about 13% to about 26%, or more preferably from about 18% to about 25%, or even more preferably from about 20% to about 24%, by weight of defatted soybean meal. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can contain more than about 5%, more than about 10%, more than about 15%, or more than about 20% by weight of defatted soybean meal. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 50% by weight, or less than about 40% by weight, or less than about 30% by weight, or less than about 25% by weight defatted soybean meal.

[0098] In some instances, soy protein contributes to compositions with high instantaneous delayed resilience and good malleability. Soy protein has emulsifying properties that are believed to be important for: (i) binding fat in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal skin proteins (collagen triple helices are covered with hydrophobic regions that are believed to more efficiently integrate with the surrounding matrix in the presence of emulsifiers). This results in a product with good overall homogeneity while maintaining desirable toughness. Controlled water activity results in a product that is safe from a microbiological standpoint. Edible animal chews also have a good surface finish.

[0099] potato protein Potato protein has been found to perform similarly to soy protein and can be useful for use in compositions where it is desirable to remove certain components and / or to produce a legume-free composition.

[0100] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises potato protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises potato protein in an amount of about 2% to about 40%, or about 5% to about 35%, or about 10% to about 30%, preferably about 10% to about 30%, even more preferably about 15% to about 28%, or even more preferably about 20% to about 25% by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises potato protein in an amount of more than about 1%, or more than about 5%, or more than about 10%, or more than about 15%, or more than about 20% by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises less than about 50%, or less than about 40%, or less than about 35%, or less than about 30%, or less than about 25% by weight potato protein.

[0101] The at least one extruded layer or at least two extruded layers, and / or the at least one extruded composition, and / or the extruded composition may comprise potato protein in any form. In a preferred embodiment, the soy protein is in the form of a powder. Powdered protein may help to facilitate extrusion. The potato protein is preferably in the form of a potato isolate, which may be a substance extracted from potatoes, optionally in powdered form, and / or comprising at least 50% protein by weight, optionally at least 70% protein, optionally at least 77% protein by weight.

[0102] The protein powder can have any suitable particle size. In one embodiment, the protein powder has a particle size of about 0.01 mm to about 0.5 mm, or about 0.01 mm to about 0.25 mm, or about 0.01 mm to about 0.15 mm. 90 It has.

[0103] In one embodiment, the protein powder has a diameter of less than about 0.6 mm, or less than about 0.3 mm, or less than about 0.25 mm, preferably less than about 0.2 mm, and even more preferably less than about 0.15 mm. 50 In one embodiment, the potato protein powder preferably has a particle size d of less than about 0.25 mm, or preferably less than about 0.2 mm, or even more preferably less than about 0.15 mm. 90 It has a particle size.

[0104] The potato protein may be from any source, hi one embodiment the potato protein is a potato protein concentrate.

[0105] In some instances, potato proteins contribute to compositions with high instantaneous delayed resilience and good malleability. Potato proteins have been found to have emulsifying properties, which are believed to be important in: (i) binding fat in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal skin proteins (the collagen triple helix is ​​covered with hydrophobic regions that are believed to integrate more efficiently with the surrounding matrix in the presence of emulsifiers). This results in a product of good overall homogeneity while maintaining desirable toughness. Controlled water activity results in a product that is safe from a microbiological standpoint. Edible animal chews also have a good surface finish.

[0106] starch In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further comprise starch. The starch may be unmodified or modified. The starch may be derived from corn, wheat, modified wheat, tapioca, sorghum, potato, sweet potato, rice, oats, beet, barley, soybean, other grains or cereals, or combinations thereof. The starch may comprise one type of starch or a mixture of starches. Pure or substantially pure starch can be used if desired. The type(s) of starch used can be characterized by a starch profile having all possible ratios of amylopectin, intermediates, and amylose. The exact source(s) of the starch used may not be critical. The starch source(s) may be selected based on cost and palatability considerations.

[0107] In preferred embodiments, the starch may comprise native potato starch or waxy starch. When included in an edible animal chew, these starches can produce an animal chew with higher strength properties compared to other starches. The waxy starch is preferably waxy corn starch, although waxy starches from other species may also be used. The waxy starch may be native or modified. Modified waxy starch may be modified by acetylation, hydroxypropylation, or enzyme treatment. In preferred embodiments, the starch is selected from native potato starch, native waxy corn starch, acetylated waxy corn starch (e.g., acetylated adipate cross-linked starch), hydroxypropylated waxy corn starch, enzyme-treated waxy corn starch, waxy starch from any other species, or a combination thereof. In some examples, the starch is potato starch. In some examples, the starch is native potato starch. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises potato starch and the vegetable protein comprises or is potato protein, hi other examples, the starch is acetylated waxy maize starch.

[0108] In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may comprise from about 5% to about 50%, or from about 6% to about 40%, or from about 7% to about 30%, or from about 8% to about 25%, or more preferably from about 9% to about 20%, and even more preferably from about 10% to about 15% by weight of starch. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may comprise from about 5% to about 50%, or from about 6% to about 40%, or from about 10% to about 40%, or from about 15% to about 30%, or more preferably from about 15% to about 25%, and even more preferably from about 15% to about 20% by weight of starch (which may be potato starch). In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise more than about 6%, or more than about 7%, or more than about 8%, or more than about 9%, or more than about 10%, or more than about 11%, or more than about 12% by weight of starch. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 50%, less than about 40%, or less than about 30%, or less than about 20%, or less than about 15% by weight of starch. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise about 13% by weight of starch. In other examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of starch, in other words, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 0% by weight starch.

[0109] The starch may be in the form of a powder. The starch powder has a diameter of about 1 μm to about 250 μm, preferably about 1 μm to about 200 μm. 50 It may have a particle size.

[0110] Some examples of starch products that can be used include potato starch (native), waxy corn starch, hydroxypropylated waxy corn starch (e.g., Clearam® CR15 20 (Roquette)) and acetylated waxy corn starch E1422 (e.g., Clearam® CH10 20 (Roquette)).

[0111] In some instances, starch is added to improve the viscoplastic properties of the extruded layer(s) or extruded composition(s) or extruded composition(s) and / or to reduce cost.

[0112] Alkyl succinate modified starch In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further comprise an alkyl succinate-modified starch different from the starches outlined above. The alkyl succinate of the alkyl succinate-modified starch may be a C4 to C12 alkyl succinate, or optionally a C5 to C11 alkyl succinate, or optionally a C6 to C10 alkyl succinate, or optionally a C7 to C9 alkyl succinate, preferably a C8 alkyl succinate.

[0113] The succinic acid of the alkyl succinate modified starch may be a metal succinate. The metal may be selected from Group 1 metals, Group 2 metals, and Group 3 metals, or a combination thereof. The metal succinate may be selected from sodium succinate, potassium succinate, magnesium succinate, calcium succinate, and aluminum succinate, or a combination thereof.

[0114] Preferably, the modified starch with alkyl succinate is selected from starch sodium octenyl succinate, starch calcium octenyl succinate, starch potassium octenyl succinate, starch aluminum octenyl succinate, or a combination thereof. Modified starch with alkyl succinate is commercially available, for example, products sold under the trade names Clearam and Cleargum, available from Roquette. In one example, the modified starch with alkyl succinate is starch sodium octenyl succinate.

[0115] The modified starch of alkyl succinate modified starch may be formed by processing a starch selected from corn starch (optionally waxy corn starch), potato starch (optionally high viscosity potato starch), tapioca starch, or a combination thereof. The alkyl succinate modified starch may be formed by the chemical addition of alkyl succinate groups to hydrolyzed dextrin. The alkyl succinate modified starch may be a low-boiling alkyl succinate modified starch, i.e., an alkyl succinate modified starch that contributes little to viscosity during processing under heating and hydration.

[0116] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can include any suitable amount of alkyl succinate-modified starch. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can include from about 0% to about 15%, or from about 0.25% to about 15%, or from about 0.5% to about 15%, or from about 2% to about 15%, or from about 5% to about 15%, or from about 10% to about 15% by weight of alkyl succinate-modified starch.

[0117] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 13%, or less than about 11%, or less than about 8%, or less than about 6%, or less than about 4%, or less than about 2%, or less than about 0.5%, or less than about 0.25% by weight of alkyl succinate modified starch. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise more than about 0.25%, or more than about 0.5%, or more than about 1%, or more than about 2%, or more than about 5%, or more than about 8%, or more than about 10%, or more than about 12% by weight of alkyl succinate modified starch. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of alkyl succinate-modified starch, i.e., at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 0% by weight of alkyl succinate-modified starch. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 13% by weight of alkyl succinate-modified starch.

[0118] The alkyl succinate-modified starch may be in the form of a powder. The powdered alkyl succinate-modified starch may have an average particle size of about 1 μm to about 250 μm, preferably about 1 μm to about 200 μm.

[0119] Some examples of starch products that can be used include E1450, e.g., Cleargum CO 01 (Roquette®). In some instances, the alkyl succinate-modified starch acts as an additional emulsifier. In some instances, the alkyl succinate-modified starch can bind fat in the edible animal chew composition and reduce the destructive effects of fat during processing. In some instances, the alkyl succinate-modified starch allows water (including steam) to be uniformly dispersed within the edible animal chew composition during extrusion.

[0120] water At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition may further comprise water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises from about 3% to about 30%, or preferably from 5% to about 25%, preferably from about 7% to about 20%, and even more preferably from about 10% to about 15% by weight of water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises more than about 5%, preferably more than about 6%, preferably more than about 7%, preferably more than about 8%, preferably more than about 9%, preferably more than about 10%, preferably more than about 11%, and preferably more than about 12% by weight of water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises less than about 25% by weight water, preferably less than about 24% by weight, preferably less than about 23% by weight, preferably less than about 22% by weight, preferably less than about 21% by weight, preferably less than about 20% by weight, preferably less than about 19% by weight, preferably less than about 18% by weight, preferably less than about 17% by weight, preferably less than about 16% by weight, preferably less than about 15% by weight, preferably less than about 14% by weight water. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises about 13% by weight water.

[0121] In one embodiment, at least one extruded layer and / or at least one extruded composition and / or extruded composition further comprises starch and water, as described herein. In one embodiment, at least one extruded layer and / or at least one extruded composition and / or extruded composition further comprises starch, alkyl succinate modified starch, and water, as described herein.

[0122] plasticizer At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further comprise a plasticizer. The plasticizer may include a polyol and an ester of citric acid or urea. Suitable polyols include glycol, diethylene glycol, alkylene glycol, polyalkylene glycol, sorbitol, glycerol, glycerol monoesters, or combinations thereof. In one example, the plasticizer is glycerol.

[0123] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition can further comprise any suitable amount of plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises from about 3% to about 50%, or from about 5% to about 45%, or from about 10% to about 35%, or preferably from about 15% to about 30%, or even more preferably from about 20% to about 25% by weight of plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises more than about 5%, or more than about 10%, or more than about 15%, or more than about 20% by weight of plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises less than about 50%, or less than about 45%, or less than about 40%, or less than about 35%, or less than about 30%, or less than about 25% plasticizer by weight of the composition. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises about 22% plasticizer by weight. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition comprises 20% or less plasticizer by weight, optionally 15% or less plasticizer by weight, optionally between 5% and 20% plasticizer by weight, optionally between 5% and 15% plasticizer by weight.

[0124] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition further comprises starch, a plasticizer, and water as described herein. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition further comprises starch, an alkyl succinate modified starch, a plasticizer, and water as described herein.

[0125] moisturizer In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further comprise a humectant. The humectant may include sucrose, sodium chloride, sorbitol, glycerol, starch hydrolysate, glucose, maltose, lactose, gums, galactose, citric acid, alanine, glycine, high fructose corn syrup, tartaric acid, malic acid, xylose, PEG400, PEG600, propylene glycol, aminobutyric acid, mannitol, mannose, or lactulose. Glycerol and / or glycol may function as both a plasticizer and a humectant. The humectant may be present in any suitable amount.

[0126] Other additives In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further comprise one or more additives, which may be different from the ingredients listed above (i.e., protein selected from animal skin protein, soy protein, and potato protein, starch, modified starch alkyl succinate, water, plasticizer, or humectant). The one or more additional additives may be selected from preservatives such as potassium sorbate, antioxidants, pharmaceuticals, dietary supplements, topical preservatives, natural food colors, synthetic food colors, minerals, vitamins, or combinations thereof. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise less than about 20% by weight, or less than about 10% by weight, or less than about 5% by weight, or less than about 1% by weight of one or more additives. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may comprise a preservative, for example a sorbate such as potassium sorbate, in an amount of 5% by weight or less, optionally 3% by weight or less, optionally 1% by weight or less, optionally 0.1-5%, optionally 0.1%-3%, optionally 0.1%-1%, optionally 0.1%-0.5% by weight.

[0127] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of other animal proteins. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of other plant proteins, such as gluten. Gluten-free extruded products can be advantageous because edible animal chews are suitable for animals that are gluten intolerant.

[0128] Exemplary Compositions In one embodiment, the weight ratio of animal skin protein to animal fat in at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is from about 3:1 to about 14:1, preferably from about 4:1 to about 11:1.

[0129] In one embodiment, the weight ratio of animal skin protein to vegetable protein selected from soy protein and potato protein in at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is from about 1:2 to about 5:1, preferably from about 1:1.5 to about 3.5:1.

[0130] In one embodiment, the weight ratio of animal skin protein to potato protein in the at least one extruded layer or at least two extruded layers, and / or in the at least one extruded composition, and / or in the extruded composition is from about 1:2 to about 3:1, preferably from about 1:1.5 to about 1.5:1, preferably from 1:1 to 1.5:1.

[0131] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat collectively constitute at least 10% by weight of the extruded composition, at least 15% by weight of the extruded composition, optionally at least 20% by weight of the extruded composition, optionally between 10% and 50%, optionally between 15% and 40%, optionally between 20% and 40%, optionally between 30% and 40% by weight of the extruded composition; the vegetable protein comprises at least 10% by weight of the extruded composition, optionally at least 15% by weight of the extruded composition, optionally between 10% and 30%, optionally between 15% and 30%, optionally between 20% and 30% by weight, and The starch comprises at least 10% by weight of the extruded composition, optionally at least 15% by weight of the extruded composition; optionally 10% to 30% by weight; optionally 10% to 25% by weight, optionally 15% to 20% by weight. The edible animal chew can further comprise an additional component selected from water and a plasticizer such as glycerol; the additional component selected from water and a plasticizer such as glycerol may comprise at least 90% by weight of the remainder of the composition (after taking into account the animal skin protein, animal fat, vegetable protein, and starch). The plasticizer, when present, may comprise 1% to 30% by weight of the composition or layer, optionally 5% to 20% by weight of the composition or layer, optionally 5% to 15% by weight, optionally 10% to 15% by weight, optionally 5% to 10% by weight of the composition or layer.

[0132] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat collectively constitute 10% to 50%, optionally 15% to 40%, optionally 20% to 40%, optionally 30% to 40%, by weight of the extruded composition; the vegetable protein comprises 10% to 30%, optionally 15% to 30%, optionally 20% to 30%, by weight of the extruded composition; and The starch comprises 10% to 30% by weight; optionally 10% to 25% by weight, optionally 15% to 20% by weight. The edible animal chew can further comprise an additional component selected from water and a plasticizer such as glycerol; the additional component selected from water and a plasticizer such as glycerol can comprise at least 90% by weight of the remainder of the composition (after taking into account the animal skin protein, animal fat, vegetable protein, and starch) (or, if both water and a plasticizer are present, the additional components together comprise at least 90% by weight). The plasticizer, if present, can comprise 1% to 30% by weight of the composition, optionally 5% to 20%, optionally 5% to 15%, optionally 10% to 15%, optionally 5% to 10% by weight of the composition.

[0133] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: Animal skin protein (animal skin is porcine or bovine), Animal fat (animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat collectively constitute 20% to 40% by weight of the extruded composition, optionally 25% to 40% by weight; The vegetable protein comprises 15% to 30% by weight of the extruded composition, optionally 20% to 30% by weight, and The starch constitutes 10% to 30% by weight of the extruded composition; optionally 10% to 25% by weight, optionally 15% to 20% by weight. The edible animal chew can further comprise an additional component selected from water and a plasticizer such as glycerol; the additional component selected from water and a plasticizer such as glycerol can constitute at least 90% by weight of the remainder of the composition (after taking into account the animal skin protein, animal fat, vegetable protein, and starch) (or, if both water and a plasticizer are present, the additional components together constitute at least 90% by weight). The plasticizer, when present, can constitute 1% to 30% by weight of the composition, optionally 5% to 20% by weight of the composition, optionally 5% to 15% by weight, optionally 10% to 15% by weight, optionally 5% to 10% by weight.

[0134] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 7% to about 47% by weight of animal skin protein; optionally about 10% to 47% by weight of animal skin protein; about 0.5% to about 8% by mass of animal fat; about 4% to about 35% by weight of a vegetable protein selected from soy protein and potato protein; and about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and optionally, about 5% to about 45% by weight of plasticizer, optionally 5% to 30% by weight of plasticizer, optionally 5% to 20% by weight of plasticizer, optionally 5% to 15% by weight of plasticizer, optionally 10% to 15% by weight of plasticizer, optionally 5% to 10% by weight of plasticizer Includes:

[0135] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 8% to about 32% by weight of animal skin protein; optionally about 10% to about 32% by weight of animal skin protein; about 1% to about 5% by mass of animal fat; about 7% to about 11% by weight of a vegetable protein selected from soy protein and potato protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer, optionally 5% to 15% by weight of plasticizer, optionally 10% to 15% by weight of plasticizer, optionally 5% to 10% by weight of plasticizer Includes:

[0136] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 8% to about 10.5% by mass of a vegetable protein selected from soy protein and potato protein; about 0% to about 40% by weight starch, optionally about 10% to about 15% by weight starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer, optionally 5% to 15% by weight of plasticizer, optionally 10% to 15% by weight of plasticizer, optionally 5% to 10% by weight of plasticizer Includes:

[0137] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients, and the soy protein (if present) is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; about 13% to about 26% by weight of a component selected from soybean meal and potato protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer, optionally 5% to 15% by weight of plasticizer, optionally 10% to 15% by weight of plasticizer, optionally 5% to 10% by weight of plasticizer Includes:

[0138] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients, and the soy protein (if present) is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; about 13% to about 26% by weight of a component selected from soybean meal and potato protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0139] In one embodiment, the weight ratio of animal skin protein to animal fat in at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is from about 3:1 to about 14:1, preferably from about 4:1 to about 11:1.

[0140] In one embodiment, the weight ratio of animal skin protein to soy protein in the at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is from about 1.4:1 to about 5:1, preferably from about 1.7:1 to about 3.5:1.

[0141] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 7% to about 47% by mass of animal skin protein; about 0.5% to about 8% by mass of animal fat; about 4% to about 13% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and optionally, about 5% to about 45% by weight of plasticizer Includes:

[0142] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 8% by mass to about 32% by mass of animal skin protein; about 1% to about 5% by mass of animal fat; about 7% to about 11% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0143] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 8% to about 10.5% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 10% to about 15% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0144] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients and the soy protein is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; about 13% to about 26% by weight of soybean meal, and about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0145] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients and the soy protein is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; about 13% to about 26% by mass of soybean meal; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer, optionally 5% to 20% by weight of plasticizer, optionally 5% to 15% by weight of plasticizer Includes:

[0146] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 7% to about 47% by mass of animal skin protein; about 0.5% to about 8% by mass of animal fat; about 13% to about 35% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and optionally, Plasticizer in an amount less than 20% by weight, optionally 5% to 20% by weight plasticizer, optionally 5% to 15% by weight plasticizer Includes:

[0147] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 8% by mass to about 32% by mass of animal skin protein; about 1% to about 5% by mass of animal fat; about 20% to about 30% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 8% to about 25% by weight of starch; about 5% to about 25% by weight of water, and Plasticizer in an amount less than 20% by weight, optionally 5% to 20% by weight plasticizer, optionally 5% to 15% by weight plasticizer Includes:

[0148] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 20% to about 30% by mass of soy protein; about 0% to about 40% by weight of starch, optionally about 10% to about 20% by weight of starch; about 5% to about 25% by weight of water, and Plasticizer in an amount less than 20% by weight, optionally 5% to 20% by weight plasticizer, optionally 5% to 15% by weight plasticizer Includes:

[0149] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients and the soy protein is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 25% by mass to about 40% by mass of a pigskin or cowhide component; about 13% to about 26% by mass of soybean meal; about 10% to about 40% by weight of starch, optionally about 10% to about 25% by weight of starch; about 5% to about 25% by weight of water, and Plasticizer in an amount less than 20% by weight, optionally 5% to 20% by weight plasticizer, optionally 5% to 15% by weight plasticizer Includes:

[0150] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide ingredients and the soy protein is derived from soybean meal, wherein: At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 25% by mass to about 40% by mass of a pigskin or cowhide component; about 13% to about 26% by mass of soybean meal; about 10% to about 25% by weight of starch; about 5% to about 25% by weight of water, and Plasticizer in an amount less than 20% by weight, optionally 5% to 20% by weight plasticizer, optionally 5% to 15% by weight plasticizer Includes:

[0151] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 7% to about 47% by mass of animal skin protein; about 0.5% to about 8% by mass of animal fat; about 15% to about 28% by weight of potato protein; a starch that comprises or can be from about 0% to about 40% by weight potato starch, optionally comprising or can be from about 8% to about 25% by weight potato starch; about 5% to about 25% by weight of water, and optionally, about 5% to about 45% by weight of plasticizer Includes:

[0152] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises water and a plasticizer; and about 8% by mass to about 32% by mass of animal skin protein; about 1% to about 5% by mass of animal fat; about 15% to about 28% by weight of potato protein; a starch that comprises or can be from about 0% to about 40% by weight potato starch, optionally comprising or can be from about 8% to about 25% by weight potato starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0153] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 20% to about 25% by weight potato protein, optionally 22% to 24% by weight potato protein, a starch that comprises or can be from about 0% to about 40% by weight of potato starch, optionally comprising or can be from about 10% to about 25% by weight of potato starch; about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0154] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 20% to about 25% by weight potato protein, optionally 22% to 24% by weight potato protein, A starch which may comprise or be about 15% to about 30% by weight of potato starch, optionally comprising or being about 10% to about 20% by weight of potato starch, optionally comprising or being about 15% to about 20% by weight of potato starch, about 5% to about 25% by weight of water, and about 5% to about 25% by mass of plasticizer Includes:

[0155] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises: about 18% by mass to about 27% by mass of animal skin protein; about 2% to about 4.5% by mass of animal fat; about 20% to about 25% by weight potato protein, optionally 22% to 24% by weight potato protein, a starch which comprises or can be about 15% to about 30% by weight of potato starch, optionally comprising or can be about 10% to about 20% by weight of potato starch, optionally comprising or can be about 15% to about 20% by weight of potato starch, about 5% to about 25% by weight of water, and about 5% to about 25% by mass of plasticizer Includes:

[0156] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide components; and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; about 13% to about 28% by mass of potato protein; a starch which comprises or can be about 0% to about 40% by weight of potato starch, optionally comprising or can be about 8% to about 30% by weight of potato starch, optionally comprising or can be about 15% to about 25% by weight of potato starch, optionally comprising or can be about 10% to about 20% by weight of potato starch, optionally comprising or can be about 15% to 20% by weight of potato starch, about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0157] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide components; and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 13% by mass to about 52% by mass of a pigskin or cowhide component; between about 15% and about 28% by weight of potato protein, optionally between about 20% and about 25% by weight of potato protein, optionally between 22% and 24% by weight of potato protein, a starch which comprises or may be about 0% to about 40% by weight of potato starch, optionally comprising or may be about 8% to about 30% by weight of potato starch, optionally comprising or may be about 15% to about 25% by weight of potato starch, optionally comprising or may be about 10% to about 20% by weight of potato starch, optionally comprising or may be about 15% to 20% by weight of potato starch, about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0158] In one embodiment, the animal skin protein and animal fat are derived from pigskin or cowhide components; and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition about 25% by mass to about 40% by mass of a pigskin or cowhide component; about 20% to about 25% by weight potato protein, optionally 22% to 24% by weight potato protein, a starch that comprises or can be about 10% to about 20% by weight of potato starch, optionally comprising or can be about 15% to 20% by weight of potato starch, about 5% to about 25% by weight of water, and about 5% to about 45% by weight of plasticizer Includes:

[0159] The plasticizer in any of the above compositions may be as defined herein, for example, a polyol, such as glycerin. In the above compositions, the animal skin protein and animal fat are as defined herein.

[0160] Characteristics of edible animal chews In some examples, the edible animal chew has a water activity of about 0.40 to about 0.85, or about 0.50 to about 0.85, or about 0.50 to about 0.80, more preferably about 0.50 to about 0.75, and even more preferably about 0.50 to about 0.70. In some examples, the edible animal chew has a water activity of less than about 0.85, or less than about 0.80, or less than about 0.75, or less than about 0.70. The lower the water activity, the fewer bacteria can grow. Most bacterial strains cannot grow in edible foods with a water activity less than 0.85, and even more bacterial strains cannot grow in edible foods with a water activity less than 0.70.

[0161] In some examples, the edible animal chew has a tensile toughness of greater than 100 MPa, or greater than 125 MPa, or greater than 150 MPa, or greater than 175 MPa, or preferably greater than 200 MPa, or preferably greater than 225 MPa, or more preferably greater than 250 MPa, or even more preferably greater than 300 MPa. Tensile toughness can be assessed using texture profile analysis. The greater the tensile toughness, the longer the edible animal chew will last. In some examples, the edible animal chew has a duration of about 12 to 18 minutes when chewed by a dog. In some examples, the edible animal chew has a duration of at least 12 minutes, or at least 13 minutes, or at least 14 minutes, or at least 15 minutes, or at least 16 minutes, or at least 17 minutes when chewed by a dog.

[0162] In some instances, the edible animal chew has an instantaneous delay resilience (IRS) of less than 90%, or less than 85%, or less than 80%, or less than 75%, or less than 70%. IRS can be determined using texture profile analysis, for example, using the following formula:

[0163]

number

[0164] where L1 corresponds to the period during which the downward force is measured during the first compression cycle, and L2 corresponds to the period during which the upward force is measured during the first compression cycle. Instantaneous delay resilience (IRS) correlates with the malleability of a material. A malleable material correlates with a material that can be easily extruded, post-formed, and stylized.

[0165] The edible animal chew can be formed by any suitable process, hi one embodiment, the edible animal chew is produced according to the methods described herein.

[0166] The edible animal chews can be formed using any suitable equipment. The edible animal chews can be formed using the nozzle and extrusion equipment described herein.

[0167] process In a second aspect, there is provided a method of making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extrusion composition comprising animal skin protein, animal fat, and soy protein to form at least two extruded layers; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the at least two extruded layers. where: The animal skin is porcine or bovine, and the animal fat is porcine or bovine.

[0168] The processes described herein are carried out in an extrusion apparatus. The extrusion apparatus may include a barrel and a nozzle. The processes and extrusion steps described herein may use the nozzle, barrel, and / or extrusion apparatus described herein.

[0169] The extrusion process is feeding at least one extrusion composition into an extrusion apparatus, e.g., a feed hopper; conveying at least one extruded composition through an extrusion apparatus, e.g., through a barrel and a nozzle; Includes:

[0170] The barrel comprises at least one hollow chamber and at least one screw. The at least one extrusion composition can be extruded using a single screw or a twin screw. The screws can rotate at a speed of 50 rpm to 400 rpm, optionally at a speed of 80 rpm to 250 rpm, optionally at a speed of 120 rpm to 220 rpm, and optionally at a speed of 140 rpm to 200 rpm.

[0171] In some embodiments, there is one extruded composition. In these processes, the extrusion device may include a barrel with a single hollow chamber. This can be used to form edible animal chews in which at least two extruded layers are formed from the same materials and / or compositions, for example, at least two extruded layers comprise equal proportions of animal skin protein, animal fat, and soy protein.

[0172] In other embodiments, there are at least two extruded compositions, where at least one extruded composition comprises animal skin protein, animal fat, and soy protein, and at least one extruded composition comprises a different material. In these processes, the barrel may include at least two hollow chambers to separately convey the at least two extruded compositions. The at least two hollow chambers may be connected to two different extrusion channels and / or two different portions of the extrusion channel within the nozzle. This can be used to form edible animal chews in which at least two extruded layers are formed of different materials.

[0173] At least one extruded composition has an output of 40 kWh kg -1 ~130kWhkg -1 , optionally 50 kWh kg -1 ~110kWhkg -1 , optionally 60 kWh kg -1 ~115kWhkg -1 , optionally 65 kWh kg -1 ~115kWhkg -1 The extrusion can be performed using a specific mechanical energy (SME) of 0.05 wt.

[0174] In some embodiments, at least one extrusion composition is heated in a heating step, which can occur before or during the extrusion step, for example, during the conveying step.

[0175] The extruded composition may be heated by the barrel.

[0176] In one embodiment, the extruded composition can be heated to a temperature above the melting point of the components of the extruded composition, such as a temperature above the melting point of animal skin protein and / or a temperature above the melting point of soy protein. Heating the extruded composition above the melting point of the components in the extruded composition promotes flow of the extruded composition. In one embodiment, the extruded composition is heated to a temperature of at least 50°C, optionally at least 60°C, optionally at least 70°C, optionally at least 80°C, optionally at least 90°C, or at least 95°C, or at least 100°C, or at least 110°C, or at least 120°C, or at least 130°C.

[0177] The injected gas can be any suitable gas. In one embodiment, the gas can be selected from compressed air, steam, carbon dioxide, or nitrogen. In one example, the gas is compressed air.

[0178] In a preferred embodiment, gas is injected to form a void between at least a portion of the at least two extruded layers. This serves to separate the at least two extruded layers. The inventors have found that if air is not injected, the extruded layers will be sealed together by a vacuum effect, and the resulting edible animal chew will have a poor aesthetic appearance.

[0179] The gas may be injected at any suitable pressure. In one embodiment, the gas is injected at a pressure of about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa), or about 0.1 bar (about 0.01 MPa) to about 3 bar (about 0.3 MPa), or about 0.3 bar (about 0.03 MPa) to 1.5 bar (about 0.15 MPa), preferably about 0.1 bar (about 0.01 MPa) to about 1.2 bar (about 0.12 MPa). In some examples, the gas is injected at a pressure of about 0.1 bar (about 0.01 MPa) to 0.4 bar (0.04 MPa). In some examples, the gas is injected at a pressure of about 0.5 bar (about 0.05 MPa) to about 3 bar (about 0.3 MPa). In some embodiments, the gas is injected in pulses, i.e., the gas is injected intermittently. In other embodiments, the gas is injected at a continuous pressure.

[0180] Varying the pressure of the gas injected between the at least two extruded layers can be used to produce edible animal chews with different patterns. The size of the voids can vary depending on the amount of gas injected. The color of the edible animal chew can have a different color or appearance depending on the size or presence of the voids. In certain examples, the edible animal chew has a lighter color or appearance in the portion of the edible animal chew that has voids between the at least two extruded layers. In some embodiments, the gas is injected at a pressure of about 0.5 to about 3 bar (about 0.05 to about 0.3 MPa). In some examples, this can stretch at least a portion of the extruded layer, making it lighter and / or lighter in color. In some examples, this can be used for longitudinal stylization, for example, using a nozzle containing concentric cylinders, where an outer extruded layer is stretched and then collapses onto an inner extruded layer to form a wrinkled pattern (see FIG. 4 ); this can be used to form an edible animal chew with the appearance of natural leather.

[0181] In some embodiments, the gas is injected at a pressure of about 0.1-0.4 bar (0.01-0.04 MPa), for example, using a nozzle containing concentric cylinders, which can produce a mottled pattern (see FIG. 5) that can have an appearance similar to a mottled leather belt.

[0182] In a preferred embodiment, the gas is injected into at least one extruded composition as it exits the extrusion apparatus (e.g., as it exits the nozzle). In an alternative embodiment, the gas is injected into the extruded composition before it exits the nozzle.

[0183] In some embodiments, the extrusion step is preceded by a mixing step in which the ingredients of the extrusion composition are mixed. The mixing step may include mixing animal skin protein, animal fat, and soy protein, and optionally starch, optionally water, optionally a plasticizer, and optionally any further additives.

[0184] In some embodiments, the injection step is followed by a rolling step in which the at least two extruded layers are compressed by a rolling assembly. In some embodiments, the rolling step occurs immediately after the injection step. In some embodiments, the rolling step can be used to aid in the formation of an edible animal chew having a wrinkled texture (see FIG. 4). After injecting gas at a pressure of about 0.5 to about 3 bar (about 0.05 to about 0.3 MPa), a large amount of air pressure exists between the at least two extruded layers. In some embodiments, the rolling step can be used to firmly press the outer extruded layer back onto the inner extruded layer.

[0185] In some embodiments, there is no immediate rolling step, and at least two extruded layers can be collapsed onto one another to form, for example, an edible animal chew having a speckled texture (see FIG. 5).

[0186] In some embodiments, after the injecting and optional rolling steps, there is a cutting step in which the extruded layer is cut to a desired length. The extruded layer can be cut with a knife cutter.

[0187] Device Also disclosed herein is a nozzle for an extrusion process, the nozzle comprising: at least one extrusion channel configured to form at least two extruded layers; and at least one gas outlet configured to inject gas between the at least two extruded layers; Includes:

[0188] The nozzle can be used as part of any extrusion device and can be removable from the remainder of the extrusion device.

[0189] The nozzle can have any suitable shape, but in some instances has a cylindrical shape. The nozzle can have a proximal end configured to be attached to another portion of the extrusion apparatus (e.g., a barrel) and a distal end, which is the end where the extruded composition exits the nozzle. The extrusion channel can span the length of the nozzle or a portion of the nozzle's length beginning at the distal end. The nozzle can have a length of about 4 cm to about 30 cm, or preferably about 10 cm to about 18 cm. The nozzle can have a cross-sectional width (or diameter) in its longest direction of 2 cm to about 12 cm, or preferably about 3.5 cm to about 6 cm (for single-lane extrusion).

[0190] The nozzles herein are configured to produce edible animal chews having at least two extruded layers with a void between at least a portion of the at least two extruded layers. The extrusion channel(s) can have any suitable cross-sectional shape, which may be regular or irregular. The shape of the extrusion channel(s) determines the cross-sectional shape of the at least two extruded layers. The cross-sectional shape of the extrusion channel(s) can be selected from a circle, an oval, a rounded shape, or an n-sided shape, where n is optionally selected from 3 to 12, optionally 4, 5, 6, 7, 8, 9, 10, or 11. The cross-sectional shape can be selected from, for example, but not limited to, a triangle, a square, a rectangle, a hexagon, a heptagon, an octagon, or a star shape.

[0191] The nozzle can include at least two extrusion channels, or at least three, four, five, six, seven, eight, nine, or at least ten extrusion channels. At least three, four, five, six, seven, eight, nine, or ten extrusion channels can be used to form at least three, four, five, six, seven, eight, nine, or at least ten extruded layers, respectively. In other embodiments, the nozzle can include a single extrusion channel having a curved shape (e.g., an extrusion channel having a zigzag cross-sectional shape) configured to form at least two extruded layers. The extrusion channel(s) can have any suitable size or cross-sectional area.

[0192] In preferred embodiments, at least one extrusion channel includes at least a first and a second portion. In some embodiments, at least the first portion and the second portion belong to at least two different extrusion channels (i.e., the first portion is the first extrusion channel and the second portion is the second extrusion channel). In other embodiments, the first portion and the second portion belong to the same extrusion channel. The first portion forms a first extrusion layer and the second portion forms a second extrusion layer.

[0193] In some embodiments, at least one extrusion channel can include at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least 10 sections. At least a third section and a fourth section, etc., form at least three or at least four extrusion layers.

[0194] In one embodiment, the first portion has a smaller cross-sectional area than the second portion. During extrusion, this causes the first extruded layer to exert a greater pressure than the second extruded layer. This can cause the second extruded layer to slow or bunch after exiting the nozzle, causing portions of the second extruded layer to come into contact with the first extruded layer. In some instances, this results in an edible animal chew having a regular striped pattern.

[0195] In a preferred embodiment, at least the first and second portions are concentrically arranged. The first portion can be an outer concentric extruded channel and the second portion can be an inner concentric extruded channel. In one example, the inner and outer concentric extruded channels are circular (i.e., have a circular cross-sectional shape).

[0196] The inner concentric extruded channel can have an average cross-sectional width in its longest dimension (or diameter for circular concentric extruded channels) of about 15 mm to about 35 mm, or more preferably about 22 mm to about 30 mm. The outer concentric extruded channel can have an average cross-sectional width in its longest dimension (or diameter for circular concentric extruded channels) of about 2 mm to about 1 cm, or more preferably about 3 mm to about 7 mm.

[0197] The inner concentric extruded channel may have an average thickness of about 2 mm to about 10 mm, or more preferably about 3 mm to about 7 mm. The outer concentric extruded channel may have an average thickness of about 2 mm to about 10 mm, or more preferably about 3 mm to about 7 mm. The inner concentric extruded channel may have an average thickness of about 50 mm. 3 ~approx. 1000mm 3 , preferably about 300 mm 3 ~approx. 450mm 3 The outer concentric extrusion channel may have a cross-sectional area of ​​about 50 mm 3 ~approx. 1000mm 3 , or preferably about 350 mm 3 ~approx. 500mm 3 may have a cross-sectional area of

[0198] In some embodiments, the outer concentric extrusion channel has a smaller cross-sectional area and / or thickness than the inner concentric extrusion channel. The mismatch in width between the inner and outer extrusion channels allows the material inside to flow more rapidly. Thus, the outer extrusion layer can become folded and wavy, creating "zigzags" on the inside. When the "zigzags" contact the outer layer, they affect the material to the extent that a darker color is observed on the outside. This can result in an edible animal chew with a regular striped pattern, as shown in FIG. 3.

[0199] The nozzle includes at least one gas outlet, but may include at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, at least ten, or any number of gas outlets. In a preferred embodiment, the at least one gas outlet is disposed between at least a first portion and a second portion of the at least one extrusion channel. When the nozzle includes at least two gas outlets, the gas outlets may be disposed equidistantly between at least a first portion and a second portion of the at least one extrusion channel.

[0200] The gas outlets may have any suitable size. In some embodiments, the gas outlets have a longest dimension of about 0.2 mm to about 40 mm, more preferably about 1 mm to about 20 mm, or even more preferably about 2 mm to about 8 mm; and / or a shortest dimension of 0.2 mm to 10 mm, more preferably 1.5 mm to 3.5 mm. In some embodiments, the gas outlets may have any suitable shape, which may be regular or irregular.

[0201] In some embodiments, the gas outlet has a circular shape. The circular gas outlet may have a diameter of about 0.2 mm to about 10 mm, preferably about 1 mm to about 5 mm, more preferably about 2 mm to about 4 mm, for example, about 3 mm.

[0202] In some embodiments, the gas outlet may have a crescent shape that may have a longest dimension of about 0.2 mm to 40 mm, more preferably 5 mm to 20 mm, and / or a shortest dimension of 0.1 mm to 10 mm, more preferably 1.5 mm to 3.5 mm.

[0203] The injected gas can be any suitable gas. In one embodiment, the gas can be selected from compressed air, steam, carbon dioxide, or nitrogen. In one example, the gas is compressed air.

[0204] The gas may be configured to be injected at any suitable pressure. In one embodiment, the gas may be configured to be injected at a pressure of about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa), or about 0.1 bar (about 0.01 MPa) to about 3 bar (about 0.3 MPa), or about 0.3 bar (about 0.03 MPa) to 1.5 bar (about 0.15 MPa), or preferably about 0.1 bar (about 0.01 MPa) to about 1.2 bar (about 0.12 MPa). In some examples, the gas is injected at a pressure of about 0.1 bar (about 0.01 MPa) to 0.4 bar (0.04 MPa). In some examples, the gas is injected at a pressure of about 0.5 bar (about 0.05 MPa) to about 3 bar (about 0.3 MPa).

[0205] In some embodiments, the gas is configured to be injected in pulses, in other words, the gas is injected intermittently, while in other embodiments, the gas is configured to be injected at a continuous pressure.

[0206] In a preferred embodiment, the gas is configured to be injected as the extruded composition exits the nozzle, i.e., the gas outlet is located at the distal end of the nozzle. In other embodiments, the gas can be configured to be injected into the extruded composition before it exits the nozzle.

[0207] The nozzle may further include at least one gas inlet configured to be attached to a gas source for the entry of gas, and at least one gas channel configured to transport gas from the gas inlet to the gas outlet. The gas inlet may be located anywhere along the length of the nozzle.

[0208] The nozzle may be made of any suitable material, such as steel, tool steel, PTFE, PEEK, tungsten carbide, silicon carbide, or stainless steel, etc. In one example, the nozzle may be made of stainless steel.

[0209] Also provided herein is an extrusion apparatus comprising an extruder comprising a nozzle, The nozzle is at least one extrusion channel configured to form at least two extruded layers; and at least one gas outlet configured to inject gas between the at least two extruded layers, the gas outlet being connected to a gas source; Includes:

[0210] The extrusion device may include any of the nozzles described herein. In a preferred embodiment, the extrusion device additionally includes a barrel including at least one screw and, optionally, a feed hopper. The feed hopper can supply the extrusion composition to the barrel. The barrel conveys the extrusion composition to the nozzle, through which the extrusion composition is extruded to form at least two extruded layers. In a preferred embodiment, the nozzle is detachable from other parts of the extrusion device, such as the barrel.

[0211] The feed hopper is where the extrusion composition is added to the extruder. The feed hopper holds and feeds the extrusion composition into the barrel. The extrusion composition can be added and / or fed into the feed hopper by gravity or negative pressure.

[0212] The barrel conveys the extruded composition to the nozzle. The barrel can have a single hollow chamber if the two extruded layers are formed of the same material. The barrel can have at least two hollow chambers if the at least two extruded layers are formed of different materials.

[0213] The at least one screw may be a single screw or a twin screw. The at least one screw may rotate at a speed of from 50 rpm to 400 rpm, optionally from 80 rpm to 250 rpm, optionally from 120 rpm to 220 rpm, optionally from 140 rpm to 200 rpm.

[0214] At least one screw must have a capacity of 40 kWh / kg -1 ~130kWhkg -1 , optionally 50 kWh kg -1 ~110kWhkg -1, optionally 60 kWh kg -1 ~115kWhkg -1 , optionally 65 kWh kg -1 ~115kWhkg -1 The SME may be applied by at least one screw.

[0215] In one embodiment, the barrel may include a heater. The barrel, or at least a portion of the barrel, may be heated to a temperature of at least 50° C., at least 60° C., optionally at least 70° C., optionally at least 80° C., optionally at least 90° C., or at least 95° C., or at least 100° C., or at least 110° C. The barrel may be divided into two or more sections, the two or more sections being at different temperatures.

[0216] In one embodiment, the extrusion apparatus may further include a rolling assembly configured to roll the extruded layer after it exits the nozzle.

[0217] In one embodiment, the extrusion device may further include a knife assembly configured to cut the extruded layer after it exits the nozzle.

[0218] In one embodiment, the extrusion apparatus may include a rolling assembly and a knife assembly. [Example]

[0219] Example 1 The following are examples of the compositions, methods, and other aspects described herein, and therefore should not be considered limitations of the present disclosure, but are merely provided to teach and illustrate methods of making embodiments of the edible animal chews.

[0220] Example Composition The example compositions herein incorporate a combination of several key ingredients that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia Protein The pig skins were cooked in pig fat and the cooked skins were ground to have the following particle sizes:

[0221] [Table 1]

[0222] The product contains approximately 84-87% by weight of pig skin protein (60-70% by weight of collagen), fat (7-15%), <1.5% by weight of salt, and 8-12% by weight of water.

[0223] (ii) Soybean powder Defatted soybeans are available as pellets or meal containing soy protein.

[0224] In some cases, 8 mm pellets were crushed to form a powder (Henry Bells and Co, West End Approach, Leeds, LS27 0NB, UK). The soy flour had the following mean particle size distribution and protein content:

[0225] [Table 2]

[0226] (iii) starch The starch used in these examples is powdered native potato starch, but it is contemplated that waxy maize starch, acetylated waxy maize starch, hydroxypropylated waxy maize starch, enzyme-treated waxy maize starch, or waxy starch from any other species may be used.

[0227] (iv) Octenyl succinate modified starch (E1450) The octenyl succinate modified starch used in these examples is Clearam® CO 01.

[0228] Composition Testing The above ingredients were mixed in various proportions to form premix compositions as shown in Table 3.

[0229] [Table 3]

[0230] The various powdered compositions were extruded into strips using a cooker extrusion. The extrusion settings were normalized to the energy input (SME) by varying the extrusion screw speed between runs.

[0231] The final compositions are shown in Table 4.

[0232] [Table 4]

[0233] Texture Profile Analysis Texture profile analysis (TPA) allows the determination of several parameters that characterize the texture of a sample.

[0234] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Tension Rig (A / HDT) - Maximum load 500kg (iii) Pruning shears (required only for Pedigreen Dentastix testing) (iv) Tensile cutter (ISO 527-2, length 75 mm, width 10 mm, center 5 mm), Zwick Roell; (v) 100 kg or 500 kg load cell.

[0235] General methods for texture analyzers (i) The extruded strips were cut into tensile specimens using an ISO-527-2 stamp (Zwick Roell).

[0236] (ii) Place the tensile specimen in the lower grip of the tensile rig so that the entire shoulder of the specimen is exposed and tightened tightly enough to prevent the product from slipping during the test, but not so tightly that the product breaks.

[0237] (iii) The upper grip of the tensile rig is positioned to align with the specimen, again exposing the entire specimen shoulder.

[0238] (iv) Minimize tension or sagging in the test specimen.

[0239] (v) The grips are moved apart at 1 mm / sec by a texture analyzer (TA) and the resistance force is recorded by the sensor passing the breaking point of the specimen.

[0240] Before testing, the extruded sample is incubated at 22°C for 1 hour. The sample is then placed horizontally in the center of a flat surface so that it is compressed longitudinally. Using a texture analyzer (Stable Micro Systems TA HD plus), a compression plate large enough to compress the entire surface of the sample is used to compress the product to 50% strain, or 50% of its overall height, at a rate of 1 mm / s. For a 10 mm high sample, the distance to 50% strain is 5 mm. Once the required strain distance is reached, the probe moves upward at a rate of 1 mm / s and stops 10 mm above the base plate, which is the original sample height. After completing the first compression cycle, the compression plate pauses for 5 seconds, during which time the product may recover some of its original shape and morphology, depending on its material properties. A second compression cycle is then performed. The compression plate moves downward at a rate of 1 mm / s to the distance required to achieve 50% strain during the first compression (5 mm for a 10 mm high sample). After reaching the required strain distance, the probe moves immediately upward at a rate of 1 mm / sec and stops at the original probe height.

[0241] Data analysis Figure 9 shows a plot of the force response curve of a texture analysis test plotted on the axis of stress (MPa) against the axis of strain (%). The dimensions (width and depth) of the central break point are taken into account in the plot. From this type of plot, the following parameters can be determined: Tensile strength (MPa) - Peak resistance force from the test specimen Ductility (%) - Elongation to break, i.e., ability to deform without breaking • Toughness (MPa) is the area under the curve and provides a composite measure that takes into account both tensile strength and ductility.

[0242] A schematic of a texture profile analysis measurement is shown in Figure 8. As can be seen, the measurement is expressed as the force experienced by the probe versus the elapsed time. This is an established technique for emulating compression with a first bite, and then performing a second bite in the same location. With respect to Figure 8: L1 corresponds to the period during which the probe moves downward during the first compression and the force is measured.

[0243] L2 corresponds to the period during the first compression when the probe moves upward and the force is measured.

[0244] L4 corresponds to the period during the second compression when the probe moves downward and a positive force is measured.

[0245] L5 corresponds to the period during the second compression test when the probe moves upward and a positive force is measured.

[0246] A1 corresponds to the area under the force curve measured during the first compression-release cycle (a single complete cycle in which pressure is applied and released) while the probe is moving both downwards and upwards.

[0247] A2 corresponds to the area above the force curve measured while the probe is moving near its original position between the first and second compression cycles. Negative force readings may be observed if the product exhibits adhesion or grip to the probe surface. Therefore, A2 is not always observed as a parameter, especially when the product surface exhibits low surface adhesion or grip.

[0248] A3 corresponds to the area under the force curve measured during the second compression-release cycle (a single complete cycle in which pressure is applied and released) while the probe is moving both downward and upward.

[0249] A4 corresponds to the area under the force curve measured during the downward movement of the probe during the first compression.

[0250] A5 corresponds to the area under the force curve measured during the period when the probe is moving upward (releasing pressure) during the first compression.

[0251] A6 corresponds to the area under the force curve measured during the period when the probe is moving downward during the second compression.

[0252] A7 corresponds to the area under the force curve measured during the period when the probe is moving upward (releasing pressure) during the second compression.

[0253] Using these parameters, the instantaneous delay elasticity (IRS) can be determined using the following equation:

[0254]

number

[0255] IRS is a measure of the springback during the first compression and therefore indicates the resilience of the sample immediately after the compression downstroke. IRS is used to evaluate the malleability of a material. Malleability is required for a material so that it can be post-shaped and stylized.

[0256] result Each composition was evaluated for water activity, toughness, and IRS as shown in Table 5.

[0257] Water activity was measured using a Decagon Devices AQUA LAB 4TEV device. Samples were cut into 0.5 mm diameter pieces and placed in a sample holder before loading into the machine. After the moisture in the atmosphere above the sample had reached equilibrium, a measurement was taken and displayed on a digital screen.

[0258] [Table 5]

[0259] The difference in the measured properties of technical replicates C and I provides a good indication of the error associated with that measured property. This gives the experimental procedure a standard error of ±8.8% for Aw, ±2.3% for toughness, and ±15% for IRS.

[0260] Figure 7 shows a graphical representation of the trends in cost (Euro), toughness (MPa), and instantaneous delayed resilience (IRS, %) of components used in further compositional testing. The % of components are expressed as the % of each component in the pre-blended powder.

[0261] As shown in Figure 7, increasing the pigskin content correlated with increased toughness of the product, indicating a longer chew life. The remaining ingredients were necessary for an acceptable IRS. IRS is inversely proportional to plasticity, with lower IRS values ​​indicating a composition that is easier to mold and style and able to retain its shape after deformation. These results were used to determine the optimal amount of each ingredient. See Table 6.

[0262] [Table 6]

[0263] Using the compositions of the examples herein, one can produce materials that are viscoplastic at elevated temperatures to the extent that the compositions can be manipulated in various ways to yield products that (when cooled to room temperature) have the same sensory properties resembling "leather" or "hide." The resulting products have a firm texture that can be chewed for extended periods of time. The products have adequate tensile toughness, and in some cases, highly desirable tensile toughness exceeding 150 MPa, 200 MPa, or even 300 MPa. The edible animal chews have good material properties.

[0264] Without being bound by theory, animal skin proteins, including fibrous collagen, are responsible for the high tensile toughness of the final product, which makes it less likely to break during chewing, and therefore the resulting edible animal chew has a long shelf life.

[0265] Soy protein has emulsifying properties that are believed to be important for: (i) binding fat in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal skin proteins (collagen triple helices are covered with hydrophobic regions that are believed to integrate more efficiently with the surrounding matrix in the presence of emulsifiers). This results in a product of good overall homogeneity with a viable surface finish. Controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains desirable toughness.

[0266] Starch can optionally be added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition. Octenyl succinate modified starch can optionally be used as an additional emulsifying ingredient.

[0267] Importantly, the material is viscoplastic and malleable, with a non-stick surface upon exiting the extruder die / nozzle, allowing the product to be post-formed into a variety of different shapes, styles and appearances to resemble professionally finished leather goods.

[0268] A comparative prototype product without soy protein (ie, a product containing only pig skin protein, fat, and starch) was found to have an excessively sticky surface and was not suitable for extrusion.

[0269] Extrusion Method An edible animal chew was formed comprising the exemplary composition described above: Pork skin protein, pork fat, and soy protein, optionally in the presence of native potato starch and / or octenyl succinic acid, were mixed to form a premix composition.

[0270] The premix composition was mixed with water and glycerol and conveyed through a barrel extruder with a single chamber. The extruded composition was then extruded through a stainless steel nozzle, as shown in Figure 1. The nozzle included two concentric circular extrusion channels and a gas outlet disposed between the two concentric circular extrusion channels, which injected air between the two extruded layers. The resulting product had two extruded layers with a void space between at least a portion of the at least two extruded layers. A cross-section of the edible animal chew is shown in Figure 2.

[0271] The extrusion conditions are shown in Table 7.

[0272] [Table 7]

[0273] The resulting example edible animal chews had the following dimensions as shown in Table 8:

[0274] [Table 8]

[0275] A comparative extrusion process without injecting air between the two extruded layers was found to be insufficient to provide an edible animal chew with desirable aesthetic properties. Without the injection of air, a vacuum formed between the layers and the cut had to be created in the outer layer to artificially create a void.

[0276] Example 2 Example Composition The example compositions herein incorporate a combination of several key ingredients that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia Protein The pig skins were cooked in pig fat and the cooked skins were ground to have the following particle sizes:

[0277] [Table 9]

[0278] (ii) Tubermine FV - Roquette Potato protein is supplied as an off-white powder with a maximum moisture content of 8%, a minimum protein content of 77%, and an ash content of approximately 3%.

[0279] (iii) starch The starch used in these examples is powdered native potato starch, but it is contemplated that waxy maize starch, acetylated waxy maize starch, hydroxypropylated waxy maize starch, enzyme-treated waxy maize starch, or waxy starch from any other species may be used.

[0280] Composition Testing The above ingredients were mixed in various proportions to form premix compositions as shown in Table 2.

[0281] [Table 10]

[0282] The various powdered compositions were extruded into a nozzle using a cooker extrusion. The extrusion settings were normalized to the energy input (SME) by varying the extrusion screw speed between runs.

[0283] The final compositions are shown in Table 3.

[0284] [Table 11]

[0285] Texture Profile Analysis Texture profile analysis (TPA) allows the determination of several parameters that characterize the texture of a sample.

[0286] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Test probe - Pyramid probe with a reflex angle of 70°, a minor angle of 30°, and a tip radius of 1 mm (specially manufactured) * (iii) Base plate - steel plate (specially manufactured) with 12mm diameter holes. * (iv) Pruning shears (v) 100 kg load cell (Stable Micro Systems) * Details of the base plate and test probes of the Stable Micro Systems TA HD plus are shown in FIG.

[0287] General methods for texture analyzers (i) Place the extruded product onto a steel base plate with a 12mm hole located directly below the center of the product.

[0288] (ii) A 100 kg load cell and test probe are attached to a stable micro systems TA HD plus texture analyzer.

[0289] (iii) The probe speed must be maintained at 1 mm / s while the probe is in contact with the product and the force is being measured.

[0290] To assess hardness, the following test parameters must be followed when performing this analysis:

[0291] Products must be incubated at 22°C prior to testing. Analysis should begin within 2 minutes of removal from the incubator, ensuring minimal changes in incubation temperature.

[0292] The probe speed must be maintained at 1mm / sec while the probe contacts the product and the force is measured until a force reading of 800N is reached and the test is stopped, or the instrument's zero-based calibration point is reached.

[0293] Forces above 800 N represent a fracture risk for the animal and therefore fail this test. Increased incidence of tooth fractures occurs above 800 N, which is below the 15th percentile of fracture data. Underlying problems with the tooth structure may result in fractures at forces that are not practical to avoid. The forces required to fracture teeth are not typically exerted during voluntary chewing by dogs, but dogs may periodically exert higher levels of chewing force.

[0294] Data analysis Figure (7) shows a plot of the force response curve of the texture analysis test plotted on the axis of force (kg) against distance (mm). From this plot, the following parameters can be determined: ●Peak force (kg) - The maximum force that can be applied to the product in one measurement cycle without breakage.

[0295] The curve in Figure 14 shows the amount of force applied to the product as it is compressed. The probe was moved at a constant speed of 1 mm / sec.

[0296] Failure occurs when the peak force reaches approximately 800 Newtons or when the probe reaches the zero-based calibration point. The force data obtained from the texture measurements were converted to Newtons.

[0297] result Each composition was evaluated for water activity and firmness as shown in Table 4.

[0298] Water activity was measured using a Decagon Devices AQUA LAB 4TEV device. Samples were cut into 0.5 mm diameter pieces and placed in a sample holder before loading into the machine. After the moisture in the atmosphere above the sample had reached equilibrium, a measurement was taken and displayed on a digital screen.

[0299] [Table 12]

[0300] Minimal variation in water activity was observed across all compositions.

[0301] Figure 13A shows the relationship between potato starch level, potato protein level, and hardness of the ingredients, where hardness is measured in force (N) and the ingredients are expressed as a % of the respective ingredient in the pre-blend powder.

[0302] As shown in Figure 13B, a decrease in potato protein and an increase in potato starch correlates with a decrease in product hardness. The remaining ingredients were necessary for acceptable hardness. A certain level of hardness is necessary to increase the chew's duration, but hardness can affect the molding and aesthetic properties of the product. These results were used to determine the optimal amount of each ingredient. See Table 5.

[0303] [Table 13]

[0304] Using the compositions of the examples herein, it is possible to produce materials that are viscoplastic when hot to the extent that the compositions can be manipulated in various ways to produce products that (when cooled to room temperature) have the same sensory properties resembling "leather" or "hide." The resulting products have a robust texture that can be chewed for extended periods of time.

[0305] Potato proteins have emulsifying properties that are believed to be important for: (i) binding fat in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal proteins (the collagen triple helix is ​​covered with hydrophobic regions that are believed to integrate more efficiently with the surrounding matrix in the presence of emulsifiers). This results in a product of good overall homogeneity with a viable surface finish. The controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains desirable toughness.

[0306] Starch may optionally be added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition.

[0307] The material is viscoplastic and malleable, with a non-stick surface upon exiting the extruder die / nozzle, allowing the product to be post-molded into a variety of different shapes, styles and appearances to resemble professionally finished leather goods.

[0308] Potato protein is a candidate vegetable protein for removing soy protein to make the composition grain-free. Extrusion Method An edible animal chew was formed comprising the exemplary composition described above. Pork skin protein, pork fat, and potato protein were mixed to form a premix composition, optionally in the presence of native potato.

[0309] The premix composition was mixed with water and glycerol and conveyed through a single-chamber barrel extruder. The extruded composition was then extruded through a stainless steel nozzle, as shown in Figure 10. The nozzle included a circular extrusion channel with an internal star-shaped motif and a gas outlet positioned between the arms of the star-shaped extrusion channel, allowing air to be injected between the two extruded layers. The resulting product had multiple extruded layers with a void between at least a portion of at least two of the extruded layers. A cross-section of the edible animal chew is shown in Figure 11.

[0310] The extrusion conditions are shown in Table 5.

[0311] [Table 14]

[0312] The resulting example edible animal chews had the following dimensions, as shown in Table 6:

[0313] [Table 15]

[0314] Example 3 The following are examples of the compositions, methods, and other aspects described herein, and therefore should not be considered limitations of the present disclosure, but are merely provided to teach and illustrate methods of making embodiments of the edible animal chews.

[0315] Example Composition The example compositions herein incorporate a combination of several key ingredients that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia Protein The pig skins were cooked in pig fat and the cooked skins were ground to have the following particle sizes:

[0316] [Table 16]

[0317] (ii) Soybean powder Defatted soybeans are available as pellets or meal containing soy protein. In some cases, 8 mm pellets were ground to form a flour (Henry Bells and Co., 25 Approach, West End, Leeds, LS27 0NB, UK). The soy flour had the following mean particle size distribution and protein content:

[0318] (iii) starch The starch used in these examples is powdered native potato starch, but it is contemplated that waxy maize starch, acetylated waxy maize starch, hydroxypropylated waxy maize starch, enzyme-treated waxy maize starch, or waxy starch from any other species may be used.

[0319] Composition Testing The above ingredients were mixed in various proportions to form premix compositions as shown in Table 2.

[0320] [Table 17]

[0321] The various powdered compositions were extruded into a (nozzle) using a cooker extrusion. The extrusion settings were normalized to the energy input (SME) by varying the extrusion screw speed between runs. The final compositions are shown in Table 3.

[0322] [Table 18]

[0323] Texture Profile Analysis Texture profile analysis (TPA) allows the determination of several parameters that characterize the texture of a sample.

[0324] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Compression plates up to 500 kg (iii) Base plate - steel plate (specially manufactured) (iv) Pruning shears (v) 500 kg load cell (Stable micro systems).

[0325] General methods for texture analyzers Before testing, the extruded sample is incubated at 22°C for 1 hour. The sample is then placed horizontally in the center of a flat surface so that it is compressed longitudinally. Using a texture analyzer (Stable Micro Systems TA HD plus), a compression plate large enough to compress the entire surface of the sample is used to compress the product to 50% strain, or 50% of its overall height, at a rate of 1 mm / s. For a 10 mm high sample, the distance to 50% strain is 5 mm. Once the required strain distance is reached, the probe moves upward at a rate of 1 mm / s and stops 10 mm above the base plate, which is the original sample height. After completing the first compression cycle, the compression plate pauses for 5 seconds, during which time the product may recover some of its original shape and morphology, depending on its material properties. A second compression cycle is then performed. The compression plate moves downward at a rate of 1 mm / s to the distance required to achieve 50% strain during the first compression (5 mm for a 10 mm high sample). After reaching the required strain distance, the probe moves immediately upward at a rate of 1 mm / sec and stops at the original probe height.

[0326] Data analysis A schematic of a texture profile analysis measurement is shown in Figure 8. As can be seen, the measurement is expressed as the force experienced by the probe versus the elapsed time. This is an established technique for emulating compression with a first bite, and then performing a second bite in the same location. With respect to Figure 8: L1 corresponds to the period during which the probe moves downward during the first compression and the force is measured.

[0327] L2 corresponds to the period during the first compression when the probe moves upward and the force is measured.

[0328] L4 corresponds to the period during the second compression when the probe moves downward and a positive force is measured.

[0329] L5 corresponds to the period during the second compression test when the probe moves upward and a positive force is measured.

[0330] A1 corresponds to the area under the force curve measured during the first compression-release cycle (a single complete cycle in which pressure is applied and released) while the probe is moving both downwards and upwards.

[0331] A2 corresponds to the area above the force curve measured while the probe is moving near its original position between the first and second compression cycles. Negative force readings may be observed if the product exhibits adhesion or grip to the probe surface. Therefore, A2 is not always observed as a parameter, especially when the product surface exhibits low surface adhesion or grip.

[0332] A3 corresponds to the area under the force curve measured during the second compression-release cycle (a single complete cycle in which pressure is applied and released) while the probe is moving both downward and upward.

[0333] A4 corresponds to the area under the force curve measured during the downward movement of the probe during the first compression.

[0334] A5 corresponds to the area under the force curve measured during the period when the probe is moving upward (releasing pressure) during the first compression.

[0335] A6 corresponds to the area under the force curve measured during the period when the probe is moving downward during the second compression.

[0336] A7 corresponds to the area under the force curve measured during the period when the probe is moving upward (releasing pressure) during the second compression.

[0337] Using these parameters, the instantaneous delay elasticity (IRS) can be determined using the following equation:

[0338]

number

[0339] IRS is a measure of the springback during the first compression and therefore indicates the resilience of the sample immediately after the compression downstroke. IRS is used to evaluate the malleability of a material. Malleability is required for a material so that it can be post-shaped and stylized.

[0340] result Each composition was evaluated for water activity and firmness as shown in Table 4.

[0341] Water activity was measured using a Decagon Devices AQUA LAB 4TEV device. Samples were cut into 0.5 mm diameter pieces and placed in a sample holder before loading into the machine. After the moisture in the atmosphere above the sample had reached equilibrium, a measurement was taken and displayed on a digital screen.

[0342] [Table 19]

[0343] Variation in water activity was observed and expected across the different compositions. Compositions A-E were within acceptable limits with respect to risk of microbial growth. Compositions F and G will require further study to understand the shelf life of the compositions.

[0344] As shown in Figure 7, increasing the pigskin content correlates with increased toughness of the product, indicating a longer chew life. The remaining components were necessary for an acceptable IRS. IRS is inversely proportional to plasticity, with lower IRS values ​​indicating a composition that is easier to mold and style, retaining its shape, molding, and aesthetic properties after deformation.

[0345] The % IRS levels shown for compositions A-G indicate that the range of water to glycerol ratios had minimal effect on IRS. Results are also comparable to previous studies.

[0346] These results were used to determine the optimal amount of each component, see Table 5.

[0347] [Table 20]

[0348] Using the compositions of the examples herein, it is possible to produce materials that are viscoplastic when hot to the extent that the compositions can be manipulated in various ways to produce products that (when cooled to room temperature) have the same sensory properties resembling "leather" or "hide." The resulting products have a robust texture that can be chewed for extended periods of time.

[0349] Soy protein has emulsifying properties that are believed to be important for: (i) binding fat in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal proteins (the collagen triple helix is ​​covered with hydrophobic regions that are believed to integrate more efficiently with the surrounding matrix in the presence of emulsifiers). This results in a product of good overall homogeneity with a viable surface finish. The controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains desirable toughness.

[0350] Starch may optionally be added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition.

[0351] Importantly, the material is viscoplastic and malleable, with a non-stick surface upon exiting the extruder die / nozzle, allowing the product to be post-formed into a variety of different shapes, styles and appearances to resemble professionally finished leather goods.

[0352] Comparative prototype products using soy protein instead of potato protein showed that a higher % soy protein was required in the composition to achieve the desired firmness.

[0353] Potato protein is a candidate vegetable protein for removing soy protein to make the composition grain-free. Extrusion Method An edible animal chew was formed comprising the exemplary composition described above. Pork skin protein, pork fat, and potato protein were mixed to form a premix composition, optionally in the presence of native potato.

[0354] The premix composition was mixed with water and glycerol and conveyed through a single-chamber barrel extruder. The extruded composition was then extruded through a stainless steel nozzle, as shown in Figure 10. The nozzle included a circular extrusion channel with an internal star-shaped motif and a gas outlet positioned between the arms of the star-shaped extrusion channel, allowing air to be injected between the two extruded layers. The resulting product had multiple extruded layers with a void between at least a portion of at least two of the extruded layers. A cross-section of the edible animal chew is shown in Figure 11A.

[0355] The extrusion conditions are shown in Table 6.

[0356] [Table 21]

[0357] The resulting example edible animal chews had the following dimensions, as shown in Table 7:

[0358] [Table 22]

[0359] Disclosed herein is the subject matter of the following numbered statements: Statement 1 1. An edible animal chew comprising at least two extruded layers, at least one of the extruded layers comprising: Animal skin protein (said animal skin is porcine or bovine), Animal fat, said animal fat being porcine or bovine, and soy protein where: a void is present between at least a portion of the at least two extruded layers; Edible animal chews.

[0360] Statement 2 10. The edible animal chew of statement 1, wherein the at least one extruded layer comprises from about 7% to about 47% animal skin protein by weight, optionally from about 15% to about 27% animal skin protein by weight.

[0361] Statement 3 10. The edible animal chew of claim 1 or 2, wherein the animal skin protein comprises at least 65% collagen by weight.

[0362] Statement 4 4. The edible animal chew of any of statements 1 to 3, wherein the at least one extruded layer comprises from about 0.5% to about 8% animal fat by weight, optionally from about 2% to about 4.5% animal fat by weight.

[0363] Statement 5 5. The edible animal chew of any of statements 1 to 4, wherein the at least one extruded layer comprises from about 4% to about 13% soy protein by weight, optionally from about 7% to about 11% soy protein by weight.

[0364] Statement 6 The soy protein is in the form of a powder, and optionally the powder has a d of less than 0.15 mm. 90 6. An edible animal chew according to any one of statements 1 to 5, having:

[0365] Statement 7 7. The edible animal chew of any of statements 1 to 6, wherein the at least one extruded layer further comprises starch, optionally the starch selected from native potato starch, waxy corn starch, acetylated waxy corn starch, hydroxypropylated waxy corn starch, enzyme-treated waxy corn starch, or combinations thereof.

[0366] Statement 8 8. The edible animal chew of statement 7, wherein the at least one extruded layer comprises from about 6% to about 40% by weight, optionally from about 10% to about 15% by weight, of starch.

[0367] Statement 9 9. The edible animal chew of any of statements 1 to 8, wherein said edible animal chew further comprises alkyl succinate modified starch.

[0368] Statement 10 10. The edible animal chew of any of statements 1 to 9, wherein the at least one extruded layer comprises water, and optionally the at least one extruded layer comprises between about 5% and about 25% water by weight.

[0369] Statement 11 11. The edible animal chew of any of statements 1 to 10, wherein the at least one extruded layer comprises a plasticizer, and optionally, the plasticizer is glycerol.

[0370] Statement 12 12. The edible animal chew of statement 11, wherein the at least one extruded layer comprises between about 10% and about 45% glycerol by weight, optionally between about 20% and about 25% glycerol by weight.

[0371] Statement 13 13. The edible animal chew of any of statements 1 to 12, wherein the at least two extruded layers have different thicknesses.

[0372] Statement 14 14. An edible animal chew according to any of statements 1 to 13, wherein the at least two extruded layers comprise an outer concentric layer and an inner concentric layer.

[0373] Statement 15 15. An edible animal chew according to any of statements 1 to 14, wherein the outer concentric layer and the inner concentric layer have circular cross-sections.

[0374] Statement 16 16. The edible animal chew of statement 14 or statement 15, wherein the outer concentric layer and the inner concentric layer have different thicknesses, optionally the outer concentric layer having a thinner thickness than the inner concentric layer.

[0375] Statement 17 17. An edible animal chew according to any of statements 1 to 16, wherein the at least two extruded layers have the same composition.

[0376] Statement 18 18. The edible animal chew of any of statements 1 to 17, wherein the edible animal chew has a water activity of between about 0.45 and about 0.85, optionally between about 0.50 and about 0.70.

[0377] Statement 19 19. The edible animal chew of any of statements 1 to 18, wherein the edible animal chew has a tensile toughness of greater than about 200 MPa, optionally greater than about 300 MPa.

[0378] Statement 20 1. A method for making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extruded composition to form at least two extruded layers, wherein the at least one extruded composition comprises animal skin protein, animal fat, and soy protein; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. Including, The animal skin is porcine or bovine, and the animal fat is porcine or bovine; method.

[0379] Statement 21 21. A method of making an edible animal chew according to statement 20, wherein the extruding step comprises feeding at least one extruded composition into an extrusion apparatus, conveying the at least one extruded composition through the extrusion apparatus, and extruding the at least one extruded composition through a nozzle.

[0380] Statement 22 22. A method of making an edible animal chew according to statement 20 or statement 21, wherein the gas is injected at a pressure of from about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa).

[0381] Statement 23 23. A method of making an edible animal chew according to any of statements 20 to 22, wherein the gas is injected in pulses.

[0382] Statement 24 24. A method of making an edible animal chew according to any of statements 20 to 23, wherein after the injecting step there is a rolling step in which the at least two extruded layers are compressed by a rolling assembly.

[0383] Statement 25 The extrusion composition is extruded through a nozzle; The nozzle at least one extrusion channel configured to form at least two extruded layers; and at least one gas outlet configured to inject gas between the at least two extruded layers, the gas outlet being connected to a gas source; 25. A method of making an edible animal chew according to any of statements 20 to 24, comprising:

[0384] Statement 26 1. An edible animal chew comprising at least two extruded layers, at least one of the extruded layers comprising: Animal skin protein (said animal skin is porcine or bovine), Animal fat, said animal fat being porcine or bovine; and A vegetable protein selected from soy protein and potato protein Including, a void is present between at least a portion of the at least two extruded layers; Edible animal chews.

[0385] Statement 27 1. An edible animal chew comprising: an extruded composition, the extruded composition comprising: Animal skin protein (said animal skin is porcine or bovine), Animal fat (said animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat together constitute at least 10% by weight of the extruded composition; the vegetable protein comprises at least 10% by weight of the extruded composition; and the starch comprising at least 10% by weight of the extruded composition; Edible animal chews.

[0386] Statement 28 27. The edible animal chew of statement 26, wherein the at least one extruded layer comprises from about 7% to about 47% animal skin protein, optionally from about 15% to about 27% animal skin protein, by weight; or the edible animal chew of statement 27, wherein the extruded composition comprises from about 7% to about 47% animal skin protein, optionally from about 15% to about 27% animal skin protein, by weight.

[0387] Statement 29 29. The edible animal chew of any one of statements 26 to 28, wherein the animal skin protein comprises at least 65% collagen by weight.

[0388] Statement 30 30. The edible animal chew of any one of statements 26 to 29, wherein the at least one extruded layer or the extruded composition comprises from about 0.5% to about 8% animal fat by weight, optionally from about 2% to about 4.5% animal fat by weight.

[0389] Statement 31 31. The edible animal chew of any one of statements 26 to 30, wherein the at least one extruded layer or the extruded composition comprises between about 4% and 40% vegetable protein by weight, optionally between about 4% and about 35% vegetable protein by weight.

[0390] Statement 32 32. The edible animal chew of any one of statements 26 to 31, wherein the at least one extruded layer or the extruded composition comprises between about 4% and 40% soy protein, optionally between about 4% and about 13% soy protein, optionally between about 7% and about 11% soy protein, or between about 13% soy protein and about 30% soy protein, optionally between about 20% soy protein and 30% soy protein, by weight.

[0391] Statement 33 33. The edible animal chew according to any one of statements 26 to 32, wherein the at least one extruded layer or the extruded composition comprises between about 4% and 40% potato protein, optionally between about 10% and about 35% potato protein, optionally between about 15% and about 30% potato protein, optionally between about 20% and about 30% potato protein, optionally between about 22% and 28% potato protein, by weight.

[0392] Statement 34 The vegetable protein is in the form of a powder, and optionally the powder has a diameter of less than 0.15 mm. 90 34. An edible animal chew according to any one of statements 26 to 33, comprising:

[0393] Statement 35 35. The edible animal chew of any one of statements 26 to 34, wherein the at least one extruded layer or extruded composition further comprises starch, optionally the starch is selected from potato starch, which may be native potato starch, waxy corn starch, acetylated waxy corn starch, hydroxypropylated waxy corn starch, enzyme-treated waxy corn starch, or a combination thereof.

[0394] Statement 36 36. The edible animal chew of statement 35, wherein the at least one extruded layer or extruded composition comprises from about 6% to about 40%, optionally from about 10% to about 20%, by weight of starch, optionally from about 10% to about 15%, or 15% to 20% by weight of starch.

[0395] Statement 37 37. The edible animal chew of any one of statements 26 to 36, wherein the at least one extruded layer or extruded composition comprises water, optionally the at least one extruded layer comprises from about 1% to about 25% water by weight, optionally 3% to 20% water by weight, optionally 3% to 15% water, optionally 5% to 14% water by weight.

[0396] Statement 38 38. The edible animal chew of any one of statements 26 to 37, wherein the at least one extruded layer or extruded composition comprises a plasticizer, and optionally the plasticizer is glycerol.

[0397] Statement 39 39. The edible animal chew of statement 38, wherein the at least one extruded layer or extruded composition comprises from about 1% to about 45% by weight glycerol, optionally from about 1% to about 20% by weight glycerol, optionally from about 5% to about 20% by weight glycerol, optionally from 1% to 15% by weight glycerol.

[0398] Statement 40 40. The edible animal chew of any one of statements 26 to 39, wherein the at least two extruded layers have different thicknesses.

[0399] Statement 41 41. The edible animal chew of any one of statements 26 to 40, wherein the at least two extruded layers include an outer concentric layer and an inner concentric layer.

[0400] Statement 42 42. The edible animal chew of statement 41, wherein the outer concentric layer and the inner concentric layer have circular cross-sections.

[0401] Statement 43 43. The edible animal chew of statement 41 or statement 42, wherein the outer concentric layer and the inner concentric layer have different thicknesses, optionally the outer concentric layer having a thinner thickness than the inner concentric layer.

[0402] Statement 44 44. The edible animal chew of any one of statements 26 to 43, wherein the at least two extruded layers have the same composition.

[0403] Statement 45 45. An edible animal chew according to any one of statements 27 to 44, wherein the extruded composition is in the form of a hollow tube, optionally having an edible filling within the tube.

[0404] Statement 46 46. ​​The edible animal chew of any one of statements 26 to 45, wherein the edible animal chew has a water activity of between about 0.45 and about 0.85, optionally about 0.50 and about 0.70, optionally about 0.5 to less than 0.70.

[0405] Statement 47 47. The edible animal chew of any one of statements 26 to 46, wherein the edible animal chew has a tensile toughness of greater than about 200 MPa, optionally greater than about 300 MPa.

[0406] Statement 48 1. A method for making an edible animal chew comprising at least two extruded layers, the method comprising: extruding at least one extruded composition to form at least two extruded layers, wherein the at least one extruded composition comprises animal skin protein, animal fat, and soy protein; and injecting a gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. Including, The animal skin is porcine or bovine, and the animal fat is porcine or bovine; method.

[0407] Statement 49 49. A method of making an edible animal chew as described in statement 48, wherein the extruding step comprises feeding at least one extruded composition into an extrusion apparatus, conveying the at least one extruded composition through the extrusion apparatus, and extruding the at least one extruded composition through a nozzle.

[0408] Statement 50 50. A method of making an edible animal chew according to statement 48 or 49, wherein the gas is injected at a pressure of from about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa).

[0409] Statement 51 51. A method of making an edible animal chew according to any one of statements 48 to 50, wherein the gas is injected in pulses.

[0410] Statement 52 52. A method of making an edible animal chew according to any one of statements 48 to 51, wherein after the injecting step there is a rolling step in which the at least two extruded layers are compressed by a rolling assembly.

[0411] Statement 53 The extrusion composition is extruded through a nozzle; The nozzle at least one extrusion channel configured to form at least two extruded layers; and at least one gas outlet configured to inject gas between the at least two extruded layers, the gas outlet being connected to a gas source; Including, 53. A method of making an edible animal chew according to any one of statements 48 to 52.

[0412] Statement 54 The method includes extruding a composition (which is referred to as an extruded composition) to form the extruded composition, the extruded composition comprising: Animal skin protein (said animal skin is porcine or bovine), Animal fat (said animal fat is porcine or bovine), a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat together constitute at least 10% by weight of the extruded composition; the vegetable protein comprises at least 10% by weight of the extruded composition; and the starch comprising at least 10% by weight of the extruded composition; 48. A method of making an edible animal chew according to any one of statements 27 to 47. [Explanation of symbols]

[0413] 1 nozzle 2a Outer concentric extrusion channel 2b Inner concentric circular extrusion channel 3 Gas outlet 4 Gas inlet 5. Edible animal chews 6 Extrusion Layer 7 void 8 outer concentric extrusion layer 9 Inner concentric extrusion layer

Claims

[Claim 1] 1. An edible animal chew comprising an extruded composition, the extruded composition comprising: Animal skin protein (said animal skin is porcine or bovine), animal fat, said animal fat being porcine or bovine; a vegetable protein selected from soy protein and potato protein; and starch where: the animal skin protein and animal fat together comprise at least 10% by weight of the extruded composition; the vegetable protein comprises at least 10% by weight of the extruded composition; and the starch comprising at least 10% by weight of the extruded composition; Edible animal chews.

Images