Wet food composition suitable for intestinal disorders

Abstract

This disclosure relates to a wet food composition for companion animals with intestinal disorders, comprising, on a dry matter basis, (a) about 15% to about 45% by weight of protein, (b) about 5% to about 25% by weight of fat, and (c) about 6% to about 14% by weight of total dietary fiber (TDF), wherein, on a dry matter basis, at least about 50% by weight of the total TDF is derived from psyllium.

Description

Technical Field

[0001] Cross - reference to related applications This application claims the benefit of priority of European Patent Application No. 23171116.9, filed on May 2, 2023, the content of which is incorporated herein by reference in its entirety.

[0002] Technical field The present disclosure relates to the field of wet food compositions for companion animals and their use for managing intestinal disorders.

Background Art

[0003] Constipation is usually defined as the infrequent or difficult passage of hard, dry feces and is a common clinical complaint in companion animals. Clinical signs can result from a number of different disorders, including diet, environmental disturbances, colonic obstruction, electrolyte imbalances, iatrogenic, and neuromuscular diseases. Treatment involves identifying and removing the cause if possible, in conjunction with medical or, in some cases, surgical management.

[0004] Dietary improvement is preferentially recommended for the management of feline constipation, and the recommendations generally involve the incorporation of insoluble, soluble, or a mixture of dietary fibers.

[0005] Among existing soluble fibers, psyllium may be mentioned. Psyllium exhibits low fermentability and can have a husk that contains both polysaccharide and non - polysaccharide components that release a hydrophilic mucilage gel upon ingestion, increasing the bulk of the subject's feces. For this reason, preparations containing psyllium can increase the frequency and softness of feces in humans suffering from idiopathic constipation.

[0006] Taking into account the benefits suggested in humans, the addition of insoluble and soluble dietary fibers such as psyllium is recommended for the management of feline constipation.

[0007] Generally, existing food compositions can be supplemented with a large amount of fiber, most commonly by adding psyllium as a fiber content. This is done in the adaptation of existing dry food composition formulations, particularly for cats used to manage constipation, in which case psyllium husks, the main fiber source, are added to the dry food composition. Furthermore, given the use of psyllium, the majority of the fiber is soluble rather than insoluble in such dry food compositions.

[0008] While there are several dry food compositions specifically designed for cat constipation, wet food compositions are still generally recommended over dry food compositions, especially for cats.

[0009] Wet food compositions can help ensure adequate water intake for companion animals such as cats, thereby contributing to maintaining a well-hydrated state in animals, which is crucial because dehydration can cause or worsen constipation.

[0010] However, while wet food compositions offer benefits in managing constipation in companion animals by increasing water intake and promoting hydration, the final appearance and texture of wet food compositions are greatly affected by the psyllium content, which hinders their production.

[0011] In fact, considering the low water content in dry food compositions compared to the high water content in wet food compositions, the processability of psyllium in wet food compositions is completely different from that of dry food compositions such as kibble, as psyllium exhibits its hydrophilic properties. The difficulty lies in the high psyllium content in the formulation and the expectations regarding the appearance and texture of the final wet food composition. For example, in actual test formulations of wet food compositions, psyllium can migrate from the chunk composition to the sauce surrounding the chunks, potentially affecting the texture properties of the sauce itself, which is required to remain liquid.

[0012] In addition, psyllium can affect processing because it causes problems in the emulsion and filling steps due to the gelation of psyllium-containing food compositions at low temperatures, or even ambient temperatures.

[0013] It has been reported that the gelling properties of psyllium can change over time, potentially affecting the preservation of food compositions. Processing must be carefully controlled, which means adapting the formulation of the wet food composition.

[0014] Ultimately, these issues significantly impact the appearance of the wet food composition. The complexity lies in the fact that while consumers expect the final composition to be either chunks with sauce or molars with liquid gravy, the presence of psyllium affects the overall texture and stability of the composition over time, increasing the risk of consumer complaints regarding such wet food compositions, including unexpected gelling or unstable gravy. Furthermore, high psyllium content can lead to technical problems during the manufacturing process of these food compositions (related to filling, piping, etc.), depending on how the psyllium material is incorporated and how the composition is handled during its production.

[0015] Therefore, this means that in order to have an effective wet food composition that is aesthetically pleasing and can be used in the context of intestinal disorders in companion animals, as expected by consumers, the overall formulation balance must be adapted.

[0016] Therefore, there is a need to develop further food compositions with high levels of psyllium for companion animals.

[0017] Therefore, there is a need to develop wet food compositions that are suitable for intestinal disorders, particularly constipation.

[0018] There is a need to develop a wet food composition that has a high level of psyllium content while still retaining the sensory stimulation properties of a wet food composition.

[0019] There is a need to develop wet food compositions that maintain a high level of psyllium content while still possessing suitable palatability and aesthetic appeal that meets consumer expectations.

[0020] There is a need to develop a wet food composition with a high level of psyllium that can be manufactured under reproducible conditions.

[0021] There is a need to develop wet food compositions with high levels of psyllium that maintain acceptable stability throughout their entire shelf life.

[0022] This disclosure is intended to satisfy all or part of the aforementioned needs. [Overview of the Initiative]

[0023] A first aspect of this disclosure relates to a complete nutrition wet food composition for companion animals with intestinal disorders, comprising, on a dry matter basis, about 15% to about 45% by weight of protein, about 5% to about 25% by weight of fat, and about 6% to about 14% by weight of total dietary fiber (TDF), wherein, on a dry matter basis, at least about 50% by weight of the total TDF is derived from psyllium.

[0024] In some embodiments, at least about 70% by weight of the total TDF may be derived from psyllium, on a dry matter basis.

[0025] In some embodiments, the complete nutrition wet food composition may contain at least about 5% by weight of psyllium on a dry matter basis.

[0026] In some embodiments, the complete nutrition wet food composition may contain about 5% to about 12% by weight of psyllium on a dry matter basis.

[0027] In some embodiments, about 50 wt% to about 70 wt% of the total amount of TDF may consist of soluble fiber on a dry matter basis.

[0028] In some embodiments, about 55 wt% to about 65 wt% of the total amount of TDF may consist of soluble fiber on a dry matter basis.

[0029] In some embodiments, about 30 wt% to about 50 wt% of the total amount of TDF may consist of insoluble fiber on a dry matter basis.

[0030] In some embodiments, about 35 wt% to about 45 wt% of the total amount of TDF may consist of insoluble fiber on a dry matter basis.

[0031] In some embodiments, the weight ratio of soluble fiber to insoluble fiber in the wet food composition may be from about 1:1 to about 2:1.

[0032] In some embodiments, the weight ratio of soluble fiber to insoluble fiber in the wet food composition may be from about 1.2:1 to about 1.5:1.

[0033] In some embodiments, the moisture content of the comprehensive nutritional wet food composition may be from about 30 wt% to about 90 wt% of the comprehensive nutritional wet food composition.

[0034] In some embodiments, the comprehensive nutritional wet food composition may contain about 6 wt% to about 12 wt% of ash on a dry matter basis.

[0035] In some embodiments, the comprehensive nutritional wet food composition may contain about 15 wt% to about 45 wt% of starch on a dry matter basis.

[0036] In some embodiments, the comprehensive nutritional wet food composition may contain about 0.01 wt% to about 1 wt% of mannan oligosaccharide (MOS) on a dry matter basis.

[0037] In some embodiments, the complete nutrition wet food composition may contain about 0.1% to about 1% by weight of fructooligosaccharides (FOS) on a dry matter basis.

[0038] In some embodiments, suitable fiber sources may be selected from beet pulp, guar gum, chicory pulp, chicory root, psyllium, pectin, blueberries, cranberries, pumpkins, apples, oats, beans, citrus fruits, barley, peas, inulin, corn, and / or combinations thereof.

[0039] In some embodiments, the source of insoluble fiber may be selected from cellulose, whole grain products, wheat oats, corn bran, flaxseed, grapes, celery, psyllium, kidney beans, cauliflower, potato peels, fruit peels, vegetable peels, peanut shells, soy fiber, beet pulp, and / or combinations thereof.

[0040] In some embodiments, the highly bound protein source may be selected from the liver, heart, neck, plasma, carcass, or a combination thereof.

[0041] In some embodiments, the low-binding protein source may be selected from lungs, mechanically deboned meat, viscera, entrails, hydrolyzed meat, or a combination thereof.

[0042] In some embodiments, the complete nutrition wet food composition may be loaf or chunk with sauce.

[0043] In some embodiments, the companion animal can be either a feline or a canine.

[0044] In some embodiments, the companion animal can be a cat or a dog.

[0045] In a further aspect, this disclosure relates to the use of the complete nutrition wet food compositions described herein for managing intestinal disorders in companion animals.

[0046] In some embodiments, intestinal disorders may include constipation, colitis, anal incontinence, bowel motility disorders, megacolon, acute colitis, chronic colitis, chronic enteropathy, chronic idiopathic colorectal disease, autonomic dysfunction, bowel obstruction, and / or inflammatory bowel disease.

[0047] In some embodiments, the intestinal disorder may consist of constipation.

[0048] In a further aspect, the disclosure relates to a method for managing intestinal disorders in companion animals, comprising the step of administering a complete nutrition wet food composition described herein to the companion animal. Detailed description of the invention

[0049] Wet food compositions have been developed to assist in the management of intestinal disorders in companion animals, such as, but not limited to, constipation. The wet food compositions of this disclosure include components that are advantageously formulated to maintain the sensory stimulation properties of the wet food composition compared to standard wet food compositions with respect to texture, viscosity, palatability, and / or appearance. Exemplary examples of standard wet food compositions may be Hill's Prescription GI Biome Wet Cat Food, ROYAL CANIN® Digest Sensitive in gravy, or ROYAL CANIN® Appetite Control Care loaf.

[0050] In particular, the formulations of these wet food compositions are specially developed and formulated to allow for the incorporation of large amounts of psyllium into the wet food composition, while maintaining an aesthetic appeal that meets consumer expectations for such wet food compositions, and ensuring high palatability for the companion animals that consume them.

[0051] The wet food compositions of this disclosure are specific in terms of the amount of psyllium added, and also specific in terms of adjusting the amounts of other ingredients. Specific combinations of these ingredients make it possible to obtain formulations that are capable of being properly processed to provide a final wet food composition that presents appropriate moist texture palatability for companion animals.

[0052] A further advantage of the wet food composition of this disclosure is its nutritional quality, which is sufficient to provide all the nutrients necessary for companion animals to maintain a healthy and stable weight.

[0053] Wet food compositions generally known in this art are typically "chunks and gravy," which are pieces of meat surrounded by a sauce. In this type of wet food composition, some psyllium diffuses from the chunks into the sauce, causing the sauce to gel, which in turn alters its texture properties over time or causes them to change in an irregular manner. In addition, adding psyllium to the sauce can cause problems in manufacturing (flowability, ability to fill packages, etc.) and shelf life (hardening into a hard gel, no longer being a sauce, etc.). This is one of the reasons why progress has been made in adapting the sauce formulation.

[0054] The object of this disclosure is to provide a wet food composition that is palatable and has an appropriate moist texture, as expected by consumers, compared to standard wet food compositions.

[0055] This specification provides a wet food composition that may be a complete and balanced food, containing a large amount of psyllium having a weight-adjusted formulation of the components constituting the wet food composition.

[0056] definition The terms used herein generally have the common meaning in the art within the context of this disclosure and in the specific context in which each term is used. Certain terms are considered below or elsewhere in this specification to provide additional guidance in describing the compositions and methods of this disclosure and how they are prepared and used.

[0057] Exemplary methods and materials are described below, but similar or equivalent methods and materials may also be used in the implementation or testing of this disclosure. Furthermore, unless otherwise required by context, singular terms shall include plural forms and plural terms shall include singular forms.

[0058] Units, prefixes, and symbols are shown in the form accepted by the International System of Units (SI). Numerical ranges include the numerical values ​​that define the range. The headings provided herein are not intended to limit the various aspects of this disclosure. Therefore, the terms defined immediately below are more fully defined by referring to this specification in their entirety.

[0059] All publications and other references mentioned herein are incorporated in their entirety by reference.

[0060] As used herein and in the appended claims, the singular forms "a," "an," and "the" include plural subjects unless otherwise specified by the context. For example, a reference to "a compound" may include a mixture of at least two compounds.

[0061] Where used in this disclosure, the terms “approximately” or “about” mean an acceptable margin of error for a particular value as determined by a person skilled in the art, which will depend in part on how the value is measured or determined, i.e., the limits of the measuring system. Generally, the term “approximately” may qualify a number that is, for example, above or below a variance of ±10 percent (higher or lower) from the stated value. In some embodiments, the term indicates a deviation of ±15%, ±10%, ±5%, ±4%, ±3%, ±2%, or ±1% from the stated number.

[0062] Where used in this disclosure, the terms “comprise,” “comprising,” “include,” and “including,” or any other variation thereof, are intended to encompass non-exclusive inclusion, so that a food composition, process, or method comprising a list of elements or components does not comprise only those elements or components, but may also comprise other elements or components not expressly enumerated or specific to such food composition, process, or method. The term “consist of” indicates the inclusion of the described elements, excluding any additional elements. The term “essentially consisting of” indicates the inclusion of the described elements, and, where applicable, other elements that do not substantially affect the fundamental and novel features of this disclosure. Different embodiments of this disclosure using the term “consist of” or its equivalents are understood to encompass embodiments in which the term is substituted with “consist of” or “essentially consisting of.”

[0063] As used herein, “companion animal” or “pet” can be used synonymously to refer to a domesticated animal. In particular, companion animal may refer to canids and / or felids. In some embodiments, canids may include dogs and / or felids may include cats.

[0064] In the detailed description herein, references to “embodiments,” “certain embodiments,” “one embodiment,” “in some embodiments,” or any other variations thereof indicate that the embodiments described may include certain features, components, structures, or characteristics, but not all embodiments may necessarily include those particular features, components, structures, or characteristics. Furthermore, such phrases do not necessarily refer to the same embodiments. Moreover, if certain features, components, structures, or characteristics are described in relation to a particular embodiment, it is suggested that making such features, components, structures, or characteristics work in relation to other embodiments, whether explicitly described or not, is within the knowledge of those skilled in the art. By reading this specification, methods for carrying out the disclosure in alternative embodiments will be apparent to those skilled in the art in the relevant field.

[0065] As used herein, the terms “food composition,” “wet food composition,” “complete nutrition wet food composition,” or “diet” encompass all foods, diets, nutritional supplements, or materials that may contain proteins, fiber, carbohydrates, and / or fats that can be used in the body of an organism to sustain growth, repair, and vital processes and to provide energy. Carbohydrates may include NFE (nitrogen-free extracts). Food compositions may also contain auxiliary substances or additives, such as flavorings, minerals, and vitamins. Food compositions according to this disclosure may consist of complete nutrition food compositions. In some specific embodiments, wet food compositions according to this disclosure may be complete nutrition food compositions.

[0066] As used in this disclosure, “complete nutrition” means that the composition of this disclosure provides complete and balanced nutritional requirements for a companion animal such as a cat or a dog. Specifically, a complete nutrition food composition may contain all known necessary nutrients for the intended recipient of the food composition in appropriate amounts and proportions, for example, based on the recommendations of recognized supervisory authorities in the field of animal nutrition. Thus, a nutritionally adequate diet is one that can be fed as the sole food source and sustain life without additional food (except water). A complete nutrition food composition may further comprise carriers, diluents, and / or excipients. Depending on the intended use, the carriers, diluents, or excipients may be selected to be suitable for companion animal use, specifically for companion animals such as cats and dogs. Furthermore, the complete nutrition food composition may not cause significant changes in the companion animal, i.e., body weight and / or body condition score (BCS). Exemplary examples of food compositions described herein may include, but are not limited to, proteins, fats, ash, fiber (TDF), carbohydrates, starch, calcium, phosphorus, sodium, chloride, sodium tripolyphosphate, potassium, magnesium, iron, water, copper, manganese, zinc, selenium, flavorings, vitamin A, vitamin D3, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin B7, vitamin B9, choline chloride, arachidonic acid, W3 fatty acids, or W6 fatty acids.

[0067] As used herein, the term “starch” refers to a polysaccharide composed of amylose and amylopectin. Starch occurs as granules in many plant tissues, typically 1 to 100 μm in diameter depending on the plant source. Starch encompasses various crystalline structures of type A, type B, and type C starch, containing different proportions of amylopectin. Type A starch is found mainly in cereals, while type B starch is found mainly in tubers and amylose-rich starch. Type C starch consists of a mixture of both A and B forms and is found mainly in legumes. The starch incorporated into the food compositions disclosed herein can be any starch suitable for dietary purposes. In fact, natural starches contained in the starting materials used in the preparation of the food compositions described herein are susceptible to change during the manufacturing process. If not known in advance, the starch content of the starting materials used in the preparation of the food compositions described herein can be determined according to conventional techniques known in the art, specifically according to known optical rotation methods such as NF EN ISO 10520. In certain embodiments in which the starting materials may also include modified starch or pregelatinized starch, the starch content can also be determined according to NF EN ISO 15914.

[0068] As used herein, “ash” refers to any inorganic material present in a food. Ash may include minerals such as calcium, phosphorus, sodium, chloride, potassium, magnesium, or combinations thereof. Ash may also include sodium tripolyphosphate (STPP) and / or equivalent components. Ash content, when specified as a result of analytical measurement of a food composition, is a measure of the total amount of minerals present therein. Mineral content is a measure of the amount of specific inorganic components present therein, including calcium (Ca), sodium (Na), potassium (K), and chlorine (Cl).

[0069] As used in this disclosure, the terms “wet food” or “wet food composition” generally refer to a food composition that may have a moisture content of about 30% by weight or more and about 90% by weight, relative to the total weight of the food composition. The moisture content may include water naturally present in the components of the food composition and / or added water. Generally, this is the final food composition of a process that includes a final step of sterilization (instead of a drying step). In certain embodiments, the wet food composition may consist of chunks with sauce, loaf, mousse, or terrine.

[0070] As used herein, “loaf” or “minced loaf” is also known as “pâté,” and can typically be prepared by contacting a mixture of constituent elements to produce an intracellular honeycomb-like mass or “minced loaf,” which can be essentially homogeneous in most cases, but not systematically homogeneous in chunks within the loaf. The texture of the final composition can vary from cream to mousse, mince or crumble, soft “pâté” or hard “pâté.” The minced loaf mass can then be packaged in containers such as cans, trays, or pouches. Upon packaging, the minced loaf takes on the shape of the container, and as a result, the minced loaf generally needs to be cut when served to companion animals.

[0071] As used herein, a “chunk” composition may comprise one or more natural or modified meat pieces. Modified meat pieces are generally prepared by creating a meat emulsion and then cooking the meat emulsion after passing it through a muzzle under pressure. The cooked meat or other product is diced into chunks and finally mixed with an aqueous composition or sauce such as gravy or jelly. For the sake of simplicity of reading this specification, unless otherwise specified, the term “sauce” shall encompass any aqueous composition or base, such as gravy, jelly, broth, bouillon, or any other similar aqueous base. Similarly, “chunk with sauce” shall generally encompass all “chunks with aqueous base,” such as chunk with gravy, chunk with jelly, etc. The two components, namely the chunk and the sauce, are then filled into a container, in particular a can, tray, or pouch, which is seam-sealed and sterilized. In contrast to minced meat loaf, chunks with sauce have physically separated chunks (i.e., small pieces of minced meat and grains) present in the sauce within the final container. When served, the chunk composition can flow out of the container and easily mix with other dry products.

[0072] As used herein, “sensory properties” refers to the sensory aspects of a food composition. Sensory properties may include, but are not limited to, odor, taste / palatability, texture, and / or appearance. Food compositions described herein that have suitable or advantageous sensory properties may include wet food compositions. Food compositions described herein that have suitable or advantageous sensory properties may include wet food compositions that have aesthetics that meet consumer expectations. Food compositions described herein that have suitable or advantageous sensory properties may include wet food compositions that have a texture and / or viscosity suitable for a wet food composition. Food compositions described herein that have suitable or advantageous sensory properties may include wet food compositions that have an odor desirable for companion animals. Techniques for evaluating or quantifying the sensory properties of a wet food composition are well known to those skilled in the art. The taste or palatability or odor of a food composition can be determined by the “two-bowl test,” and the viscosity of a food composition can be determined by a viscometer and / or rheometer.

[0073] The term "ppm" or "parts per million" is used herein in accordance with its conventional meaning. More precisely, it refers herein to the weight (e.g., mg / kg) relative to the total dry weight of the food composition (unless otherwise indicated).

[0074] As used herein, the term “manage” means to improve, reverse, or prevent the recurrence of a particular disorder or condition in an animal having it. In some embodiments, a companion animal is given a wet food composition as described herein to improve a condition or disorder as described herein, to reverse a condition or disorder as described herein, and / or to prevent the onset or worsening of a condition or disorder as described herein. For example, managing constipation in a companion animal may mean improving at least one of the criteria commonly used to define constipation in pets: (i) straining to defecate, (ii) hardness of dry / hard stool (score of 2 or less on a 5-point scale), and (iii) reduced frequency of defecation of 1 or less per day based on the WALTHAM® Fecal Scoring System.

[0075] As used herein, the terms “palatability” or “being palatable” refer to being desirable for taste or flavor. Furthermore, as used herein, “palatability” or “being palatable” refers to an animal’s relative preference for one food composition over another food composition offered to the animal at the same time. Palatability refers to an animal’s overall willingness to eat a particular food composition. Conveniently, though not necessarily so, palatability further refers to the ability of the eaten food composition to satisfy the animal. If an animal shows preference for, for example, one of two or more food compositions, the preferred food composition is more “palatable” and has “enhanced palatability.” The relative palatability of one food composition compared to one or more other food compositions can be determined, for example, by relative consumption of the food compositions or by other appropriate measures of preference indicating palatability, for example, in a parallel free-choice comparison. This can be advantageously determined by standard test protocols in which the animals have equal access to both food compositions, such as in a test called a “two-bowl test” or “comparative test.” These preferences can arise from any of the animal's senses, but typically relate, among other things, to taste, aftertaste, smell, mouthfeel, and / or texture.

[0076] As used herein, the term “offer” includes selling, supplying, administering, or feeding companion animals.

[0077] As used herein, the terms “weight percentage” or “by weight” mean the amount by weight of a component / component / ingredient in a food composition as a percentage of the total weight of the food composition. The specific amounts of components / components contained in the food compositions described herein consist of the amounts of components / components contained in the total amount of raw materials provided to manufacture the food composition.

[0078] The expression “dry matter (DM) basis” should be interpreted as a method of expressing the concentration of a nutrient or component / ingredient in a food composition by representing its concentration relative to its dry matter content (the concentration remaining after the removal of moisture). Conversely, the expression “at feeding” should be interpreted as a method of expressing the concentration of a nutrient or component / ingredient in a food composition by representing its concentration in the state in which it is fed, including moisture. Certain features of this disclosure described in the context of separate embodiments for clarity may be provided in combination in a single embodiment. Conversely, various features of this disclosure described in the context of a single embodiment for brevity may be provided separately or in any preferred partial combination.

[0079] It should be understood that all maximum numerical limits assigned throughout this specification include all lower numerical limits to the same extent as those explicitly described herein. All minimum numerical limits assigned throughout this specification include all higher numerical limits to the same extent as those explicitly described herein. All numerical ranges assigned throughout this specification include all narrower numerical ranges that fall within those wider ranges to the same extent as those explicitly described herein.

[0080] For example, a complete list of items, such as a list of ingredients, is intended to be a Markush group and should be interpreted as such. Therefore, the complete list may be read and interpreted as an item "selected from a group consisting of a 'list of items' and mixtures thereof."

[0081] unit When used in this disclosure, the amount of a nutrient or component expressed as weight / Mcal consists of the weight of that component in units of the metabolic energy (ME) of the whole animal food composition.

[0082] When used in this disclosure, the ME parameter is intended to represent the energy value of a food composition that is directly metabolized after consumption. Within the scope of this disclosure, the ME value can be measured by any preferred method known in the art.

[0083] Exemplary, the ME value can be measured using a feeding test. In practice, the total energy (GE) of the food composition is determined in the laboratory, and the amount of food consumed by the animal is recorded. Feces and urine are collected from the animal, and their respective energies are determined, which are called fecal energy (FE) and urine energy (UE), respectively. Then, the ME is calculated as follows:

[0084] ME (kcal / kg) = [GE - (FE + UE)] / kg of food consumed Alternatively, the ME value can be measured by a standard mathematical method, taking into account the percentages of crude fat (CF), crude protein (CP), NFE (carbohydrates), and / or total dietary fiber (TDF) in the food composition, depending on the method. In practice, each percentage is multiplied by its respective Atwater coefficient. Then, the resulting sum is multiplied by 10. The mathematical method can be expressed by the following formula:

[0085] ME(kcal / kg)=10×[(3.5×CP)+(8.5×CF)+(3.5×NFE)] In some embodiments, ME can be determined according to a predictive equation proposed by the National Research Council (NRC) in 2006, which has been shown to be more accurate than previous equations for animal food compositions.

[0086] In certain embodiments of this disclosure, particularly for felines, the ME in kcal / 100g can be calculated as follows:

[0087] ME=GE×[95.6-(0.89×TDF×100 / DM)] / 100)-(0.77×CP) or ME=GE×[87.9-(0.88×CF×100 / DM)] / 100)-(0.77×CP) GE=(5.7×CP)+(9.4×CF)+[4.1×(NFE+CF)] In certain embodiments of this disclosure, particularly for canids, the ME in kcal / 100g can be calculated as follows:

[0088] ME=GE×[96.6-(0.95×TDF×100 / DM)] / 100-(1.04×CP) or ME=GE×[91.2-(1.43×CF×100 / DM)] / 100)-(1.04×CP) GE=(5.7×CP)+(9.4×CF)+[4.1×(NFE+CF)] Wet food composition This disclosure relates to wet food compositions for companion animals, particularly companion animals with intestinal disorders.

[0089] The wet food compositions according to this disclosure can be prepared according to techniques well known to those skilled in the art.

[0090] In particular, this wet food composition may contain an appropriate amount of fiber and other components in order to obtain a wet food composition that is palatable and has a pleasant texture.

[0091] In some embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 15% to about 45% by weight of protein, about 5% to about 25% by weight of fat, and about 6% to about 14% by weight of total dietary fiber (TDF), with at least about 50% by weight of the total TDF being derived from psyllium.

[0092] Examples of this disclosure demonstrate that wet food compositions described herein, containing a large amount of psyllium, can manage intestinal disorders in companion animals while remarkably maintaining their sensory properties.

[0093] In some embodiments, this wet food composition may be a complete and balanced diet.

[0094] In certain embodiments, the wet food composition may be packaged.

[0095] Generally, when this wet food composition is prepared, the composition may be packaged in a container, such as a can or pouch, which may be seam-sealed and sterilized.

[0096] In this way, consumers can identify the ingredients in the wet food composition from the packaging and confirm that they are suitable for the specific companion animal they are targeting.

[0097] In certain embodiments, the package may be made of metal, plastic, paper, or cardboard.

[0098] In some embodiments, the moisture content of the wet food composition may be about 30% to about 90% by weight of the total weight of the wet food composition.

[0099] In some embodiments, the moisture content of the wet food composition may be about 30% to about 90% by weight, or about 50% to about 90% by weight, or about 70% to about 90% by weight, based on the total weight of the wet food composition.

[0100] In some embodiments, the moisture content of the wet food composition may be about 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or 90% by weight of the total weight of the wet food composition.

[0101] For example, but not limited to, the examples provided herein illustrate wet food compositions in which the moisture content is about 82% by weight of the total weight of the wet food composition.

[0102] The moisture content of the food composition can be determined by the Loss on Drying Method.

[0103] Methods of loss during drying include: (a) A step of weighing a sample of the food composition, (b) The step of heating the sample from step a) in an oven at 135±2°C or similar for 240 minutes until all moisture is removed, (c) A step of weighing the dried sample obtained in step (b), (d) The step of calculating the difference between the total weight obtained in step (a) and the dry weight obtained in step (c), for example, water content = (total weight) - (dry weight), and thereby obtaining the water content.

[0104] In some embodiments, the wet food composition may include one or more natural meat pieces, one or more reconstituted meat pieces, or a combination thereof.

[0105] The reconstituted meat pieces may comprise meat components and / or proteinaceous materials from one or more sources of blended and mixed animal protein. The reconstituted meat pieces may further comprise plant components and / or proteinaceous materials from one or more sources of plant protein.

[0106] Reconstituted meat pieces are typically prepared by creating a meat emulsion containing meat components and / or proteinaceous materials from one or more animal protein sources, and by applying thermal energy to "cure" the emulsion, usually after cutting, to allow it to take the desired shape. Typically, in the context of this disclosure, psyllium may be added to the meat emulsion preparation.

[0107] In some embodiments, the wet food composition may consist of loaf, mousse, terrine, chunk, or hybrid food composition. In some embodiments, the wet food composition may consist of loaf. In some embodiments, the wet food composition may consist of chunk. In some embodiments, the wet food composition may be combined with an aqueous composition or sauce.

[0108] In certain embodiments, the chunks can be combined with an aqueous composition to provide chunks that are combined with the aqueous composition. In certain embodiments, the aqueous composition is the source.

[0109] In some embodiments, the wet food composition combined with the sauce can be easily mixed with other ingredients. In certain embodiments, the other ingredients are vegetable pieces or further meat pieces.

[0110] The source may contain a mixture of one or more components selected from the group consisting of starch, fiber, gum, colorants, emulsifiers, salts, and flavoring / tasting compounds.

[0111] In some embodiments, the sauce may contain a mixture of components other than water in an amount of about 0.1% to about 10% by weight relative to the total weight of the sauce.

[0112] In some embodiments, the source may contain a mixture of components in amounts of about 0.2% to about 8% by weight, about 0.5% to about 6% by weight, about 0.5% to about 5% by weight, or about 1% to 3% by weight, relative to the total weight of the source.

[0113] In some embodiments, the source may contain a mixture of components in amounts of about 0.1% by weight, 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, or 3% by weight, relative to the total weight of the source.

[0114] In some embodiments, the mixture is starch and / or any other texture-imparting agent, as well as water, and optionally has flavoring. Other texture-imparting agents may include, but are not limited to, guar gum, xanthan gum, and carrageenan, as well as hydrophilic colloids.

[0115] In certain embodiments, the source described herein may comprise about 1% by weight of starch, about 2% by weight of flavoring, and about 97% by weight of water.

[0116] In some embodiments, the starch may include modified starch, pregelatinized starch, wheat starch, potato starch, rice starch, cassava starch, and / or corn starch. In some embodiments, the starch may include corn starch.

[0117] In some embodiments, the source may also contain psyllium resulting from interactions with psyllium added only in the source or only in a wet food composition such as chunks or loaf. For example, even if psyllium is added only during the formation of chunks or loaf, particularly chunk or loaf emulsion, it is not ruled out that when the chunks or loaf are combined with the source, a small amount of fiber and a more significant amount of water may migrate between the chunks or loaf and the source. Such migration of fiber from psyllium may occur during storage of the food composition and before its use.

[0118] To ensure a consistent ratio of these wet food compositions, the viscosity of the source shall be sufficient to suspend the wet food composition, particularly the chunks, throughout the filling and canning operations.

[0119] In some embodiments, the viscosity of the source may be lower than about 20 mPa·s (millipascal seconds) or cP (centipoise).

[0120] In some embodiments, the viscosity of the source may be about 1 cP to about 20 cP.

[0121] In some embodiments, the viscosity of the source may be approximately 1 cP, or 2 cP, or 3 cP, or 4 cP, or 5 cP, or 6 cP, or 7 cP, or 8 cP, or 9 cP, or 10 cP, or 11 cP, or 12 cP, or 13 cP, or 14 cP, or 15 cP, or 16 cP, or 17 cP, or 18 cP, or 19 cP, or 20 cP.

[0122] The viscosity of a wet food composition can be measured using several methods and instruments well known to those skilled in the art.

[0123] Generally speaking, the viscosity of a fluid represents its resistance to deformation at a given velocity.

[0124] This disclosure allows the use of two different types of instruments: one for the source (Brookfield Viscometer RVDV, 20 rpm per minute) and one for the meat emulsion (Brookfield Rheometer 2000, gradually increasing rotation speed at ambient temperature). In both cases, the fluid composition is positioned in a container, and the rotating spindle represents the motion within the fluid. Viscosity is expressed in Pa.s (pascal-seconds), mPa.s (millipascal-seconds), or cP (centipoise), where 1 cP = 1 mPa.s.

[0125] In emulsion measurements (rheometer), accelerating the spindle rotation increases the shear rate. Arbitrary shear conditions are set for comparison, and all compositions are analyzed under similar conditions.

[0126] In particular, chunks can be combined with a sauce to provide chunks with sauce. The sauce may be gravy, jelly, or any other similar aqueous base.

[0127] In some embodiments, the wet food compositions described herein may be chunks with sauce, particularly chunks with gravy. In such embodiments, it is preferable that the total weight of psyllium contained in the wet food composition is completely contained in the chunk formulation. In other words, in such embodiments, the sauce composition does not contain psyllium when such wet food compositions are prepared in the form of chunks with sauce.

[0128] In some embodiments, a hybrid wet food composition may be a wet food composition that has the texture and appearance of a loaf-type wet food composition and the shape of chunks combined with a sauce. As a non-limiting example, a hybrid wet food may be a loaf-type wet food incorporating a sauce.

[0129] In some embodiments, the source may be gravy, jelly, sauce, broth, bouillon, or any other similar aqueous base material.

[0130] In some embodiments, the wet food composition may be a wet food composition for cats. In some embodiments, the wet food composition for cats may be a complete nutritional food. In some embodiments, the wet food composition according to the disclosure is palatable to companion animals such as canids and / or felines.

[0131] The feline family may include cheetahs, pumas, jaguars, leopards, lions, lynxes, ligers, tigers, panthers, bobcats, ocelots, smilodons, caracals, servals, and / or cats.

[0132] In some embodiments, the feline animal may be a cat. Cats may include wild cats and domestic cats. In some embodiments, a cat may be a domestic cat.

[0133] Canids may include dogs, wolves, coyotes, foxes, or jackals. In some embodiments, canids may be dogs. Dogs may be selected from recognized dog breeds.

[0134] Recognized dog breeds include, but are not limited to, Afghan Hound, Airedale, Akita, Alaskan Malamute, Basset Hound, Beagle, Belgian Shepherd, Bloodhound, Border Collie, Border Terrier, Borzoi, Boxer, Bulldog, Bull Terrier, Cairn Terrier, Chihuahua, Chow, Cocker Spaniel, Collie, Corgi, Dachshund, Dalmatian, Doberman, English Setter, Fox Terrier, German Shepherd, Golden Retriever, Great Dane, Greyhound, Brussels Griffon, A This may include Irish Setters, Irish Wolfhounds, King Charles Spaniels, Labrador Retrievers, Lhasa Apsos, Mastiffs, Newfoundlands, Old English Sheepdogs, Papillons, Pekingese, Pointers, Pomeranians, Poodles, Pugs, Rottweilers, Saint Bernards, Salukis, Samoyeds, Schnauzers, Scottish Terriers, Shetland Sheepdogs, Shih Tzus, Siberian Huskies, Skye Terriers, Springer Spaniels, West Highland Terriers, Whippets, and Yorkshire Terriers.

[0135] Some of the recognized dog breeds listed above may have further subdivisions.

[0136] In some embodiments, the companion animal may be a cat and / or a dog.

[0137] Formulation of this wet food composition The unique feature of the wet food composition of this disclosure is its large amount of psyllium as a suitable protein source, a further source of TDF, a source of fat, and optionally combined with food additives as a source of total dietary fiber (TDF).

[0138] The nutritional content of this wet food composition may include at least protein, fat, soluble fiber, insoluble fiber, mannan oligosaccharides (MOS), and fructooligosaccharides (FOS).

[0139] According to some embodiments, this disclosure is based on a dry matter basis. Approximately 15% to 45% by weight of protein, Approximately 5% to 25% by weight of fat, It contains approximately 6% to 14% by weight of total dietary fiber (TDF), This invention relates to a complete nutrition wet food composition for companion animals in which at least about 50% by weight of the total TDF is derived from psyllium.

[0140] Generally, the wet food compositions disclosed herein may comprise protein, fat, TDF, and one or more additional components of their choice, such as carbohydrates, ash, starch, additives, vitamins, and / or minerals. The sum of the weights of each component contained herein is 100% by weight on a dry matter basis.

[0141] Total Dietary Fiber (TDF) The wet food compositions described herein include a source of TDF.

[0142] As used herein, the terms “fiber,” “dietary fiber,” “total dietary fiber,” or “TDF” (meaning “total dietary fiber”) refer to soluble fiber and insoluble fiber.

[0143] Soluble fiber is defined as fiber that is resistant to digestion and absorption in the small intestine and undergoes complete or partial fermentation in the large intestine, while insoluble fiber can be defined as non-starch polysaccharides that are resistant to digestion and absorption in the small intestine and resistant to fermentation in the large intestine. Soluble fiber is thought to have a prebiotic effect by providing short-chain fatty acids to colon cells as an energy source.

[0144] Insoluble fibers are considered useful for transport and ballast effects.

[0145] In some embodiments, the source of TDF may be selected from beet pulp, guar gum, chicory root, psyllium, pectin, blueberries, cranberries, pumpkins, apples, oats, beans, citrus fruits, barley, or pea cellulose, whole grain products, wheat oats, corn bran, flaxseed, grapes, celery, kidney beans, cauliflower, potato peels, fruit peels, vegetable peels, peanut shells, soy fiber, and combinations thereof.

[0146] In some embodiments, the fiber source may be psyllium, chicory pulp, or cellulose.

[0147] In some embodiments, the wet food compositions described herein may contain about 6% to about 14% by weight of TDF on a dry matter basis.

[0148] In some embodiments, the wet food compositions described herein may contain about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, or about 14% by weight on a dry matter basis.

[0149] In some embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 7% to about 12% by weight, or about 7.5% to about 11% by weight, or about 8% to about 10% by weight of TDF.

[0150] In some embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 8% by weight, about 8.1% by weight, about 8.2% by weight, about 8.3% by weight, about 8.4% by weight, about 8.5% by weight, about 8.6% by weight, about 8.7% by weight, about 8.8% by weight, about 8.9% by weight, about 9.0% by weight, about 9.1% by weight, about 9.2% by weight, about 9.3% by weight, about 9.4% by weight, about 9.5% by weight, about 9.6% by weight, about 9.7% by weight, about 9.8% by weight, about 9.9% by weight, or about 10% by weight of TDF.

[0151] As described in this disclosure, TDF incorporated into a wet food composition may include soluble and insoluble fibers. In some embodiments, at least about 50% by weight of the total TDF may consist of soluble fibers. If the wet food composition may contain about 9% by weight of TDF on a dry matter basis, then about 4.5% by weight is soluble fiber when at least about 50% by weight of the total TDF is soluble fiber. In some embodiments, about 50% to about 70% by weight of the total TDF may consist of soluble fibers on a dry matter basis.

[0152] In some embodiments, about 50% by weight, about 51% by weight, about 52% by weight, about 53% by weight, about 54% by weight, about 55% by weight, about 56% by weight, about 57% by weight, about 58% by weight, about 59% by weight, about 60% by weight, about 61% by weight, about 62% by weight, about 63% by weight, about 64% by weight, about 65% by weight, about 66% by weight, about 67% by weight, about 68% by weight, about 69% by weight, or about 70% by weight on a dry matter basis may consist of soluble fibers.

[0153] In some embodiments, about 55% to about 65% by weight of the total TDF may consist of soluble fibers on a dry matter basis.

[0154] In some embodiments, the wet food compositions described herein may contain about 4% to about 7% by weight of soluble fiber on a dry matter basis.

[0155] In some embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 4% by weight, about 4.1% by weight, about 4.2% by weight, about 4.3% by weight, about 4.4% by weight, about 4.5% by weight, about 4.6% by weight, about 4.7% by weight, about 4.8% by weight, about 4.9% by weight, about 5% by weight, about 5.1% by weight, about 5.2% by weight, about 5.3% by weight, about 5.4% by weight, about 5.5% by weight, about 5.6% by weight, about 5.7% by weight, about 5.8% by weight, about 5.9% by weight, about 6% by weight, about 6.1% by weight, about 6.2% by weight, about 6.3% by weight, about 6.4% by weight, about 6.5% by weight, about 6.6% by weight, about 6.7% by weight, about 6.8% by weight, about 6.9% by weight, or about 7% by weight of soluble fiber.

[0156] In some embodiments, the wet food compositions described herein may contain about 4.5% to about 6% by weight, or about 5% to about 5.5% by weight, of soluble fiber on a dry matter basis.

[0157] In some embodiments, suitable fiber sources may be selected from beet pulp, guar gum, chicory pulp, chicory root, psyllium, pectin, blueberries, cranberries, pumpkins, apples, oats, beans, citrus fruits, barley, peas, and / or combinations thereof.

[0158] In some embodiments, at least about 30% by weight of the total TDF may consist of insoluble fibers.

[0159] In a particular embodiment, the wet food composition may contain about 9% by weight of TDF on a dry matter basis, and therefore, when at least about 30% by weight of the total amount of TDF is insoluble fiber, about 2.7% by weight is soluble fiber.

[0160] In some embodiments, about 30% to about 50% by weight of the total TDF may consist of insoluble fibers on a dry matter basis.

[0161] In some embodiments, about 30% by weight, about 31% by weight, about 32% by weight, about 33% by weight, about 34% by weight, about 35% by weight, about 36% by weight, about 37% by weight, about 38% by weight, about 39% by weight, about 40% by weight, about 41% by weight, about 42% by weight, about 43% by weight, about 44% by weight, about 45% by weight, about 46% by weight, about 47% by weight, about 48% by weight, about 49% by weight, or about 50% by weight on a dry matter basis.

[0162] In some embodiments, about 35% to 45% by weight of the total TDF may consist of insoluble fibers on a dry matter basis.

[0163] In some embodiments, the wet food compositions described herein may contain about 2% to about 5% by weight of insoluble fiber on a dry matter basis.

[0164] In some embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 2% by weight, about 2.1% by weight, about 2.2% by weight, about 2.3% by weight, about 2.4% by weight, about 2.5% by weight, about 2.6% by weight, about 2.7% by weight, about 2.8% by weight, about 2.9% by weight, about 3% by weight, about 3.1% by weight, about 3.2% by weight, about 3.3% by weight, about 3.4% by weight, about 3.5% by weight, about 3.6% by weight, about 3.7% by weight, about 3.8% by weight, about 3.9% by weight, about 4% by weight, about 4.1% by weight, about 4.2% by weight, about 4.3% by weight, about 4.4% by weight, about 4.5% by weight, about 4.6% by weight, about 4.7% by weight, about 4.8% by weight, about 4.9% by weight, or about 5% by weight of insoluble fiber.

[0165] In some embodiments, the wet compositions described herein may contain about 2.5% to about 4.5% by weight on a dry weight basis.

[0166] In some embodiments, the source of insoluble fiber may be selected from cellulose, whole grain products, wheat oats, corn bran, flaxseed, grapes, celery, psyllium, kidney beans, cauliflower, potato peels, fruit peels, vegetable peels, peanut shells, soy fiber, and / or combinations thereof.

[0167] In non-limiting embodiments, the wet food compositions described herein may contain about 9% by weight of TDF on a dry matter basis, with about 60% by weight of the total TDF being soluble fiber and about 40% by weight of the total TDF being insoluble fiber.

[0168] In other non-limiting embodiments, the wet food compositions described herein may contain, on a dry matter basis, about 5.4% by weight of soluble fiber and about 3.6% by weight of insoluble fiber. In such embodiments, the wet food compositions may contain, on a dry matter basis, about 9% by weight of TDF.

[0169] In some embodiments, the weight ratio of soluble fibers to insoluble fibers may be about 1:1 to about 2:1, preferably about 1.2:1 to about 1.5:1.

[0170] The wet food compositions described herein may contain mannan-oligosaccharides (MOS) and / or fructo-oligosaccharides (FOS). Mannan-oligosaccharides (MOS) and fructo-oligosaccharides (FOS) are part of TDF.

[0171] As used herein, “mannan oligosaccharide” or “MOS” is a non-digestible short-chain branched carbohydrate consisting of up to 10 mannose units linked via α-(1,3) and α-(1,6) bonds. Generally, MOS can be produced primarily from the cell walls of yeast, such as Saccharomyces cerevisiae.

[0172] In some embodiments, the wet food composition may contain, on a dry matter basis, about 0.01% to about 1% by weight of MOS, about 0.025% to about 0.09% by weight, or particularly about 0.05% to about 0.08% by weight of MOS. In some embodiments, the wet food composition may contain, on a dry matter basis, about 0.055% by weight of MOS.

[0173] In some embodiments, the wet food composition may contain, on a dry matter basis, about 0.01% by weight, about 0.02% by weight, about 0.03% by weight, about 0.04% by weight, about 0.05% by weight, about 0.06% by weight, about 0.07% by weight, about 0.08% by weight, about 0.09% by weight, about 0.1% by weight, about 0.2% by weight, about 0.3% by weight, about 0.4% by weight, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, or about 1% by weight of MOS.

[0174] As used herein, “fructooligosaccharide” or “FOS” refers to an indigestible short-chain branched carbohydrate composed of glucose and fructose. Generally, FOS can be produced primarily by the hydrolysis of inulin.

[0175] In some embodiments, the wet food composition may contain about 0.01% to about 1% by weight of FOS on a dry matter basis.

[0176] In some embodiments, the wet food composition may contain about 0.15% to about 0.8% by weight, or about 0.15% to about 0.4% by weight, on a dry matter basis, of FOS.

[0177] In some embodiments, the wet food composition may contain about 0.38% by weight of FOS on a dry matter basis.

[0178] In some embodiments, the wet food composition may contain about 0.15% by weight, about 0.2% by weight, about 0.25% by weight, about 0.3% by weight, about 0.35% by weight, or about 0.4% by weight of FOS on a dry matter basis.

[0179] Glow sticks The wet food compositions described herein contain large amounts of psyllium, particularly as a source of total dietary fiber (TDF). Psyllium is a small, hulled seed produced by plants of the standard genera of the Plantaginaceae family, mainly Plantago ovata and Plantago afra. Psyllium is very rich in both soluble and insoluble fiber. Generally, psyllium can consist of at least 85% fiber.

[0180] The fibrous portion of psyllium may consist, on a dry weight basis, of approximately 65% ​​by weight of cellulose, hemicellulose, and lignin, and approximately 35% by weight of gum, pectin, and mucus. The fibers are mainly found in the outer layer of the psyllium.

[0181] In some embodiments, psyllium may include psyllium seeds, psyllium husks, and / or psyllium seeds and husks. In some embodiments, psyllium may consist of psyllium husks.

[0182] In some embodiments, psyllium can be a TDF source that can provide at least about 50% of the total TDF weight on a dry matter basis.

[0183] In some embodiments, psyllium can be a TDF source that can provide at least about 70% of the total TDF weight on a dry matter basis.

[0184] In some embodiments, psyllium can be a TDF source that can provide about 50% to about 100% of the total weight of TDF, about 60% to about 100% of the total weight of TDF, about 70% to about 100% of the total weight of TDF, about 70% to about 90% of the total weight of TDF, about 70% to about 85% of the total weight of TDF, or about 70% to about 80% of the total weight of TDF, on a dry matter basis.

[0185] In some embodiments, psyllium may represent a source of TDF that can provide about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, or about 85% of the total weight of TDF on a dry matter basis.

[0186] In some embodiments, the wet food composition may contain at least about 5% by weight of psyllium on a dry matter basis. In some embodiments, the wet food composition may contain about 5% to about 12% by weight of psyllium on a dry matter basis.

[0187] In some embodiments, the wet food composition may contain about 5% to about 8% by weight of psyllium on a dry matter basis.

[0188] In some embodiments, the wet food composition may contain, on a dry matter basis, about 5% by weight, about 5.1% by weight, about 5.2% by weight, about 5.3% by weight, about 5.4% by weight, about 5.5% by weight, about 5.6% by weight, about 5.7% by weight, about 5.8% by weight, about 5.9% by weight, about 6% by weight, about 6.1% by weight, about 6.2% by weight, about 6.3% by weight, about 6.4% by weight, about 6.5% by weight, about 6.6% by weight, about 6.7% by weight, about 6.8% by weight, about 6.9% by weight, about 7% by weight, about 7.1% by weight, about 7.2% by weight, about 7.3% by weight, about 7.4% by weight, about 7.5% by weight, about 7.6% by weight, about 7.7% by weight, about 7.8% by weight, about 7.9% by weight, or about 8% by weight of psyllium.

[0189] In some embodiments of wet food compositions, particularly in the form of chunks with sauce, and especially chunks with gravy, the chunks may comprise the total weight of psyllium that would otherwise be included in the wet food composition during the manufacturing steps.

[0190] In general, relatively large amounts of psyllium may be recommended for managing constipation in companion animals. In particular, an amount of psyllium of at least about 5% by weight on a dry matter basis can enable balanced intestinal transport in companion animals and prevent constipation.

[0191] In addition, a relatively large amount of psyllium, at least about 5% by weight on a dry matter basis, can increase the moisture content of stool, which is a real benefit and advantage for promoting the regulation / relief of constipation.

[0192] protein In some embodiments, the wet food compositions described herein may contain a certain amount of protein. The protein level is therefore sufficiently high to ensure the maintenance of lean body mass while maintaining the appropriate texture and palatability of the wet food composition for companion animals.

[0193] In some embodiments, the wet food composition may contain about 15% to about 45% by weight of protein on a dry matter basis.

[0194] In some embodiments, the wet food composition may contain, on a dry matter basis, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 19% by weight, about 20% by weight, about 21% by weight, about 22% by weight, about 23% by weight, about 24% by weight, about 25% by weight, about 26% by weight, about 27% by weight, about 28% by weight, about 29% by weight, about 30% by weight, about 31% by weight, about 32% by weight, about 33% by weight, about 34% by weight, about 35% by weight, about 36% by weight, about 37% by weight, about 38% by weight, about 39% by weight, about 40% by weight, about 41% by weight, about 42% by weight, about 43% by weight, about 44% by weight, or about 45% by weight of protein.

[0195] In some embodiments, the wet food composition may contain, on a dry matter basis, about 15% to about 45% by weight of protein, or about 30% to about 45% by weight, or about 33% to about 43% by weight.

[0196] In some embodiments, the wet food composition may contain multiple proteins from a protein source used in the manufacturing process of the wet food composition.

[0197] In some embodiments, the protein may be a non-hydrolyzable protein. In some embodiments, the protein may be a hydrolyzable protein.

[0198] The hydrolyzed protein may be partially hydrolyzed or even completely hydrolyzed to yield a hydrolyzed protein having a molecular weight of approximately 100 daltons to approximately 50,000 daltons.

[0199] In some embodiments, the hydrolyzed protein may contain approximately 30% to 95% of proteins having molecular weights of approximately 100 daltons to approximately 50,000 daltons, or approximately 500 daltons to approximately 40,000 daltons, or approximately 1,000 daltons to approximately 30,000 daltons, or approximately 2,000 daltons to approximately 20,000 daltons, or approximately 2,000 daltons to approximately 15,000 daltons.

[0200] In some embodiments, the hydrolyzed protein may contain, based on the total weight of the hydrolyzed protein, approximately 30% or more, or 40,000 or less, or 30,000 or less, or 20,000 or less, or 15,000 or less, or 11,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, or 3,000 or less, or 2,000 or less, or 1,000 or less, or 500 or less, 200 or less, or 100 or less, proteins having a molecular weight of approximately 50,000 daltons or less, or 4,000 or less, or 3,000 or less, or 2,000 or less, or 1,000 or less, or 500 or less, or 200 or less, or 100 or less.

[0201] Completely hydrolyzed proteins may contain at least about 95%, 96%, 97%, 98%, 99%, or 100% hydrolyzed proteins having a molecular weight of about 11,000 daltons or less.

[0202] In some embodiments, the wet food compositions of the present disclosure may contain about 60% to about 90% by weight of a protein source on a dry matter basis.

[0203] In some embodiments, the wet food compositions of the present disclosure may contain, on a dry matter basis, about 60% to about 90% by weight, or about 65% to about 90% by weight, or about 70% to about 90% by weight, or about 75% to about 90% by weight, of a protein source.

[0204] In some embodiments, the wet food compositions of the present disclosure may contain, on a dry matter basis, about 75% by weight, about 76% by weight, about 77% by weight, about 78% by weight, about 79% by weight, about 80% by weight, about 81% by weight, about 82% by weight, about 83% by weight, about 84% by weight, about 85% by weight, about 86% by weight, about 87% by weight, about 88% by weight, about 89% by weight, or about 90% by weight of a protein source.

[0205] The components / ingredients that can provide a protein source in this wet food composition may be derived from animal and / or plant sources. In some embodiments, the protein source may be a mixture of one or more animal protein sources. In some embodiments, the protein source may be a mixture of one or more plant protein sources. In some embodiments, the protein source may be a mixture of at least one or more animal protein sources and at least one or more plant protein sources.

[0206] Non-transformed protein sources can also provide this wet food composition with a water source, fat source, mineral source, fiber source, and / or vitamin source. The nutritional composition of the protein source depends on its quality and specificity. Animal protein sources may also provide a certain amount of fat. Plant protein sources may also provide a certain amount of fiber.

[0207] The animal source is not limited to but may be selected from chicken meal, poultry, poultry by-products, lamb, lamb meal, pork, turkey, turkey meal, beef, beef by-products, white fish, venison, or a combination thereof.

[0208] The plant source may be selected from soybean meal, soybean protein isolate, soybean protein concentrate, corn gluten, milk protein, gluten, tofu, green lentils, carrots, potatoes, beets, corn gluten meal, corn protein concentrate, or a combination thereof.

[0209] Generally, protein sources may be selected from chicken meal, poultry, poultry by-products, lamb, lamb meal, pork, turkey, turkey meal, beef, beef by-products, white fish, venison, soybean meal, soybean protein isolate, soybean protein concentrate, corn gluten, milk protein, gluten, tofu, green lentils, carrots, potatoes, beets, corn gluten meal, corn protein concentrate, or combinations thereof.

[0210] In particular, since proteins can act as a "backbone" and harden the emulsion after cooking, one or more protein sources can be combined by those skilled in the art to achieve a desirable product texture and appearance. Protein sources can have a variety of texture characteristics, ranging from high-binding behavior to low-binding behavior.

[0211] In some embodiments, the animal protein source may be a mixture of a highly bound protein source and / or a low bound protein source.

[0212] In some embodiments, the high-binding protein source may be selected from, but not limited to, liver, heart, neck, plasma, carcass, or a combination thereof. The high-binding protein source may be derived from an animal source, or a mixture of at least two different animal sources, such as chicken, lamb, pork, turkey, or beef. In some embodiments, the high-binding protein source may be chicken liver, pork liver, or a mixture of chicken liver and pork liver.

[0213] In some embodiments, the low-binding protein source may be selected from, but not limited to, mechanically deboned meat, intestines, organs, hydrolyzed meat, or a combination thereof. The low-binding protein source may be derived from a meat source, or a mixture of at least two different animal sources such as chicken, lamb, pork, turkey, or beef. In some embodiments, the low-binding protein source may be chicken lung, pork lung, or a mixture of chicken liver and pork liver.

[0214] In some other embodiments, the animal protein source may be a mixture of lungs and livers derived from chicken, lamb, pig, turkey, cattle, or a combination thereof.

[0215] In some embodiments, the weight ratio of the highly bound protein source to the low bound protein source may be about 0.5:2 to about 2:0.5. The weight ratio of the highly bound protein source to the low bound protein source may be about 0.5:2, or about 0.75:1.5, or about 1:1, or about 1.5:0.75, or about 2:0.5, and especially about 1:1.

[0216] The protein content of a wet food composition can be determined by any method known to those skilled in the art.

[0217] fat In some embodiments, the wet food compositions described herein may contain a certain amount of fat. The fat level is therefore sufficient to ensure the maintenance of lean body mass while maintaining the appropriate texture and palatability of the wet food composition for companion animals.

[0218] When used herein, the terms "fat" or "crude fat" may include any food-permissible crude fat and / or oil, regardless of their consistency at room temperature.

[0219] The fats in the wet food compositions described herein may encompass the total amount of digestible, partially digestible, and indigestible fats or oils present in the embodiments of this disclosure.

[0220] Fats can exist in an essentially fluid form or in an essentially solid form. In some embodiments, the wet food composition may contain fats from animal and / or plant sources.

[0221] In some embodiments, the plant sources providing fat may include, but are not limited to, wheat, sunflower, safflower, rapeseed, olive, borage, flaxseed, peanut, blackcurrant seeds, cottonseed, wheat germ, corn germ, and oils derived therefrom, as well as any combination thereof.

[0222] In some embodiments, the animal source providing the fat may include, but is not limited to, chicken fat, turkey fat, beef fat, duck fat, pork fat, lamb fat, fish oil, or any meat, meat by-products, seafood, fish by-products, dairy products, eggs, or combinations thereof.

[0223] The fat can be supplied by any source known to those skilled in the art.

[0224] In some embodiments, the wet food composition may contain about 5% to about 25% by weight of fat on a dry matter basis.

[0225] In some embodiments, the wet food composition may contain, on a dry matter basis, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 19% by weight, about 20% by weight, about 21% by weight, about 22% by weight, about 23% by weight, about 24% by weight, or about 25% by weight of fat.

[0226] In some embodiments, the wet food composition may contain about 5% to about 25% by weight, more specifically about 10% to about 25% by weight, and more specifically about 15% to about 20% by weight, on a dry matter basis, fat.

[0227] The fat content of a wet food composition can be determined by any method known to those skilled in the art.

[0228] Other ingredients The wet food composition of this disclosure may further include other components / parts that may contribute to the nutritional and / or sensory properties of the wet food composition.

[0229] In some embodiments, the wet food composition may contain corn starch, ash, flavorings, preservatives, minerals, trace elements, amino acids, and / or colorants.

[0230] In some embodiments, the wet food composition may further contain starch in amounts of about 15% to about 45% by weight, about 15% to about 30% by weight, about 30% to about 45% by weight, or about 20% to about 35% by weight, on a dry matter basis.

[0231] In some embodiments, the wet food composition may further contain about 15% by weight, about 20% by weight, about 25% by weight, about 30% by weight, about 35% by weight, about 40% by weight, or about 45% by weight of starch on a dry matter basis.

[0232] In some embodiments, starch may include modified starch, pregelatinized starch, wheat starch, potato starch, rice starch, cassava starch, corn starch, and / or combinations thereof. In some embodiments, starch may include corn starch.

[0233] In certain embodiments, the wet food composition may further contain ash. In some embodiments, the wet food composition may further contain ash in amounts of about 6% to about 12% by weight, about 8% to about 11% by weight, or about 9% to about 10% by weight on a dry matter basis.

[0234] In some embodiments, the wet food composition may further contain about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, or about 12% by weight of ash on a dry matter basis.

[0235] In some embodiments, the wet food composition may further contain about 8% to about 11% by weight of ash on a dry matter basis.

[0236] In some embodiments, the ash may include sodium tripolyphosphate (STPP) and / or equivalent components. In some embodiments, the wet food composition may contain, as part of the ash, about 0.5% to about 1.5% by weight of sodium tripolyphosphate (STPP) and / or equivalent components on a dry matter basis.

[0237] In some embodiments, the wet food composition may contain, as part of the ash content, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, about 1% by weight, about 1.1% by weight, about 1.2% by weight, about 1.3% by weight, about 1.4% by weight, or about 1.5% by weight of sodium tripolyphosphate (STPP) and / or equivalent components on a dry matter basis.

[0238] Equivalents of STPP may include dicalcium phosphate and / or monopotassium phosphate.

[0239] Sodium tripolyphosphate (STPP) or equivalent components may act as emulsifiers / texturizers.

[0240] In some embodiments, the wet food composition may further contain at least one flavoring, particularly a natural flavoring. In some embodiments, the wet food composition may contain about 0.1% to about 2% by weight of flavoring on a dry matter basis.

[0241] In some embodiments, the wet food composition may contain, on a dry matter basis, about 0.1% by weight, about 0.2% by weight, about 0.3% by weight, about 0.4% by weight, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, about 1% by weight, about 1.1% by weight, about 1.2% by weight, about 0.3% by weight, about 1.4% by weight, about 1.5% by weight, about 1.6% by weight, about 1.7% by weight, about 1.8% by weight, about 1.9% by weight, or about 2% by weight of flavoring.

[0242] In some embodiments, the wet food composition may also contain preservatives, minerals, trace elements, and / or colorants.

[0243] Table 1 below provides examples of wet food compositions according to this disclosure. [Table 1]

[0244] In particular, the wet food composition sources in Table 1.A can be prepared by combining about 1% by weight of corn starch and about 1.2% by weight of other elements (flavorings, colorings, etc.) with about 97.8% by weight of water, or the amount of water necessary to reach 100% by weight, based on the total weight of the gravy. [Table 2]

[0245] The moisture content (%w / w) represents the liquid content, specifically the aqueous content, and more specifically, the moisture content of this food composition.

[0246] The components / ingredients of the sauce-filled chunks (1.A) or loaf (1.B) include, but are not limited to, water, chicken and / or pork lungs and livers, psyllium husk, cellulose, zeolite, sodium tripolyphosphate, FOS, MOS, grains (wheat flour), vitamins, minerals, fatty acids, and flavorings.

[0247] Manufacturing method This disclosure also relates to a method for producing the wet food compositions described herein. In some embodiments, one or more dry components can be mixed with one or more wet components to form an emulsion or dough. The emulsion or dough may be heated to a predetermined temperature under pressure, gradually cooled, and then introduced into a processing zone. In the processing zone, the emulsion may be subjected to a predetermined pressure and released. The extruded product may be divided into pieces of a desired shape.

[0248] In some embodiments, the method for producing a wet food composition includes at least, (a) A step of mixing several components in such a manner that a final mixture is obtained containing TDF in an amount of at least about 6% to about 14% by weight on a dry matter basis, wherein at least about 50% of the total amount of TDF is derived from psyllium, about 15% to about 45% by weight of protein, and about 5% to about 25% by weight of fat, (b) A step of heating the mixture obtained in step (a), (c) optionally, the step of combining the mixture obtained in step (b) with an aqueous composition described herein.

[0249] As described herein, the aqueous composition may be a sauce. In such embodiments, the sauce may be mixed with a cooled or still-hot mixture, sealed in a container, retorted, and cooled to produce a sauce-containing wet food composition.

[0250] In some embodiments, the components of step (a) may further comprise one or more of the following on a dry matter basis: about 15% to about 45% starch, about 6% to about 12% ash, about 0.01% to about 1% MOS, and about 0.01% to about 1% FOS.

[0251] In some embodiments, the components of step (a) may further include one or more components of preservatives, vitamins, minerals, flavorings, trace elements, additives, and / or colorants.

[0252] Those skilled in the art will understand a wide variety of methods for producing wet food compositions suitable for use in this disclosure.

[0253] Usage and Method This disclosure also relates to the use of the wet food compositions described herein for managing intestinal disorders in companion animals.

[0254] In other words, this disclosure also relates to a method for managing intestinal disorders in a companion animal in need of such management, comprising the step of providing the companion animal with a wet food composition described herein.

[0255] In some embodiments, the disclosure also relates to a complete nutrition wet food composition described herein for use in a manner for preventing and / or treating intestinal disorders in companion animals in need thereof.

[0256] In some embodiments, the intestinal disorder may be selected from constipation, colitis, bowel motility disorders, megacolon, acute colitis, chronic colitis, chronic enteropathy, chronic idiopathic colon disease, autonomic dysfunction, bowel obstruction, and / or anal incontinence.

[0257] In some embodiments, the intestinal disorder may be constipation. As used herein, “constipation” refers to a condition that may occur when stool has difficulty passing through the large intestine, when bowel movements are infrequent, and ultimately when they are difficult and painful for the companion animal. Constipation may be seen as a primary gastrointestinal disorder (such as intestinal motility disorder) or as a secondary symptom of a different primary underlying disease.

[0258] In general, a companion animal may be considered constipated if (i) the animal makes more strenuous effort than usual to defecate, (ii) the animal's stool is dry / hard, and / or (iii) the frequency of the animal's defecation is reduced. In some embodiments, a companion animal may be considered constipated if the animal defecates no more than three times a week, or no more than two times a week, or no more than once a week. In some embodiments, a companion animal may be considered constipated if the animal defecates no more than four times a week, or no more than three times a week, or no more than two times a week, or no more than once a week.

[0259] In some embodiments, constipation may be chronic or acute. Chronic constipation may be defined as constipation characterized by strenuous effort to defecate, hard and dry stools, and / or a reduction in the frequency of defecation, for example, a 50% reduction compared to the reported average of the companion animal. In a non-limiting example, a companion animal may exhibit chronic constipation if defecation occurs no more than three times per week for at least three, four, or five consecutive weeks.

[0260] Acute constipation can be defined as constipation in a companion animal where defecation occurs three times or less per week, or two times or less per week. Generally, a companion animal may exhibit acute constipation if defecation occurs three times or less per week per month. A companion animal may exhibit acute constipation if defecation occurs two times or less per week per month.

[0261] In some embodiments, the wet food compositions described herein can be provided daily to companion animals in need. In some embodiments, the wet food compositions disclosed herein can be provided to companion animals in need as the sole food composition during the management period. In some embodiments, the wet food compositions described herein can be provided alternately with additional food compositions to companion animals in need.

[0262] In some embodiments, the additional food composition may be a complete nutritional food composition.

[0263] The additional food composition can be selected from a wide variety of commercially available food compositions in the art, including those suitable for the companion animals that require them.

[0264] In some embodiments, the wet food composition described herein may be provided to the companion animal in need every other day, with additional food compositions provided on other days.

[0265] In some embodiments, the wet food compositions described herein may be provided according to a time schedule of 3, 4, 5, 6, or 7 days per week.

[0266] In some embodiments, beneficial effects in managing intestinal disorders, particularly constipation, may be provided when animals can be fed the wet food composition described herein on a daily basis every week for a month.

[0267] While we do not wish to be bound by any particular theory, the effective management of intestinal disorders may require providing companion animals, such as cats, with the wet food compositions described herein at least once, twice, or three times daily.

[0268] The duration for feeding the wet food compositions described herein may range from several weeks to several years, depending particularly on the severity of the intestinal disorder.

[0269] In some embodiments, the wet food composition may be provided to a companion animal in need for a longer period of time, for example, 12 months or more, for example, 18 months or more, for example, 24 months or more, according to a feeding schedule that includes providing the companion animal only the wet food composition described herein, or (ii) according to a schedule that alternates between the wet food composition described herein and additional corresponding dry food compositions.

[0270] In some embodiments, a companion animal may be provided with the wet food composition described herein for a longer period, for example, two years or more. In some embodiments, a companion animal may be provided with the wet food composition described herein throughout its entire life.

[0271] The use and methods of this disclosure will not affect the appetite of companion animals requiring it. The use and methods of this disclosure will not affect the weight of companion animals requiring it.

[0272] The method disclosed herein may further include the step of providing a feeding recommendation comprising a wet food composition as described herein.

[0273] While we do not wish to be bound by any particular theory, efficient management of bowel disorders can occur when the frequency of defecation improves. In particular, the condition of companion animals can improve when defecation occurs seven or more times per week, or eight or more times per week, or ten or more times per week.

[0274] While we do not wish to be bound by any particular theory, efficient management of bowel disorders may occur when stool consistency, based on the WALTHAM® Fecal Scoring System, scores approximately 2.5 on a 5-point scale, particularly between 2.0 and 3.5.

[0275] While we do not wish to be bound by any particular theory, efficient management of bowel disorders can occur when an improvement in the animal's defecation effort is observed, or when defecation effort returns to normal. [Examples]

[0276] The Disclosure may be further illustrated by the following embodiments of its particular form, but it should be understood that these embodiments are included for illustrative purposes only and are not intended to limit the scope of the Disclosure.

[0277] Example 1 The texture and appearance of the wet food composition disclosed herein are being investigated in palatability tests with cats.

[0278] A. Materials and Methods The palatability of this wet food composition was determined using the "two-bowl test." This test allows for the determination of food palatability regarding cats' preferences for two different food compositions.

[0279] In this test, 29 cats were enrolled. Test wet food compositions corresponding to the disclosed food compositions and control wet food compositions were placed in their respective bowls and presented to each cat simultaneously. The bowls were left with the animals for 20 minutes. The amount of food provided in each bowl was sufficient for the animal's daily calorie intake. The test was conducted at 7:00 am and again at 11:00 am. The remaining food was collected, weighed, and the amount of each food consumed by the cats was determined. A test using a crossover design was used to ensure that all food compositions were tested in each cat. Each food was classified with the other foods as a function of its consumption.

[0280] Thus, the possible results are either a preference for the wet food composition of the present disclosure, a preference for the control wet food composition, or no preference. The cats' first choice was also observed.

[0281] The test wet food composition (Food Composition A) and the control wet food composition (Food Composition B) were in the form of gravy chunks.

[0282] The test wet food composition (Food Composition A) corresponds to the source chunks as described above in Table 1.A.

[0283] The chunks were prepared by combining the ingredients in a suitable container. The ingredients were mixed using any suitable mixing device to provide a substantially homogeneous mixture and chunks were obtained.

[0284] The gravy was prepared by combining corn starch (about 1 wt%), colorant ingredient (about 0.02 wt%), and flavor ingredient (about 1.2 wt%) (the weight percentages of corn starch, colorant ingredient, and flavor are based on the total weight of the gravy) with the required amount of water in a suitable container and mixing, for example, using a high shear mixer until a substantially homogeneous mixture was obtained.

[0285] The obtained chunks were combined with gravy at a chunk-to-gravy ratio of 0.8:1 (for example, approximately 47% chunks to approximately 53% gravy).

[0286] The gravy-containing chunk composition can be prepared in at least two ways, such as: i) "One-step filling": In this method, the chunks are mixed with gravy in a mixing tank using a single, double, or planetary mixer with a paddle attachment, and then the resulting preparation is put into a package, or ii) "Two-step filling": In this method, the chunks are first added directly to the package, preferably through a multi-head weighing machine, and then the gravy is added to the pre-filled package (respecting a pre-set chunk:gravy ratio).

[0287] The control wet food composition (Food Composition B) corresponds to "Hill's Prescription GI Biome Digestive Wet Cat Food / Fiber Care Chicken & Vegetable Stew" having the composition shown in Table 2. [Table 3]

[0288] Ingredients: Chicken broth, chicken meat, pork liver, carrots, rice starch, wheat gluten, spinach, ground pecan husks, rice, chicken liver flavoring, flaxseed, soybean oil, potassium alginate, whole grain barley, dried citrus pulp, fish oil, dried beet pulp, calcium chloride, L-lysine, natural flavoring, pumpkin, pressed cranberries, powdered cellulose, guar gum, dicalcium phosphate, choline chloride, oat fiber, potassium citrate, sodium tripolyphosphate, fructooligosaccharides (FOS), calcium lactate, potassium gluconate Calcium, vitamins (vitamin E supplement, thiamine nitrate, L-ascorbyl-2-polyphosphate (source of vitamin C), niacin supplement, menadione sodium bisulfite complex (source of vitamin K), pyridoxine hydrochloride, calcium pantothenate, vitamin B12 supplement, riboflavin supplement, biotin, folic acid, vitamin D3 supplement), taurine, psyllium seed husk, minerals (zinc oxide, ferrous sulfate, manganese sulfate, copper sulfate, calcium iodate).

[0289] B. Results a.2 Bowl Test As shown in Table 3, there is a significant preference for test food composition A (chunks with gravy) over test food composition B (control Hill's food composition). [Table 4]

[0290] Therefore, these results (Table 3) indicate that the palatability and appearance of test wet food composition A, which contains a large amount of psyllium, were more appealing to cats than that of control food composition B.

[0291] b. Texture assay The appearance and texture of the food compositions were evaluated to first determine the most suitable gravy formulations (compositions J and K), and then work with the most suitable chunk emulsion formulations (compositions X and Y). Loof emulsions were also studied (composition Z, no gravy required).

[0292] For gravy, viscosity was measured using a Brookfield RVDV viscometer, and for emulsions, a Brookfield Rheometer 2000 was used.

[0293] Generally, gravy should exhibit a viscosity of 20 cP or less for both fluidity within the process and coating characteristics onto chunks. The maximum gravy viscosity can reach 250 cP, but should not exceed this value.

[0294] The compositions of gravy J and gravy K are detailed in Table 4.

Table 5

Table 6

[0295] As shown in Table 5, the psyllium-free gravy composition J exhibited a viscosity of less than 20 cP and was approved for both processability and final aesthetics (coating onto chunks), while the gravy composition K containing psyllium exhibited a viscosity substantially greater than 20 cP or even 250 cP, resulting in a gravy that was hardly processable and gave the final preparation a very solidified appearance.

[0296] Next, gravy composition J, thus the one without psyllium, was selected for further formulation development. This means adding psyllium completely to the chunk emulsion composition.

[0297] Three emulsion formulations were evaluated. Recipe Y corresponds to the gravy-free chunk composition described in Table 1.A, Recipe Z corresponds to the loaf composition described in Table 1.B, and the last recipe X corresponds to a slight variation of Recipe Y, as it was difficult to predict in advance the effect of adding psyllium to the emulsion. The chunk composition is completed with the gravy composition before filling, while the loaf composition is the final product and is filled directly.

[0298] Recipes X and Y correspond to the chunk compositions detailed in Table 6 below. [Table 7] Meat and animal by-products generally contain water, protein, fat, minerals (iron and / or zinc), and / or vitamins (vitamin B12). [Table 8]

[0299] To compare various compositions, in any shear rate range (s -1 Select the unit. All measurements are performed under similar conditions (Table 7).

[0300] Line operators are used to evaluate the processability of compositions on the line, which may relate to viscosity values. The most appropriate value depends on the manufacturing process settings. For chunking processes, under these conditions, the most appropriate viscosity values ​​are in the range of approximately 80,000 to 132,000 cP in the selected shear rate range. For loafing processes, the most appropriate viscosity value is less clear, as the temperature rise of the emulsion affects the viscosity. By adjusting the temperature value, line operators can ensure processability, and especially the filling step into the final container. Generally, loafing with a viscosity of less than 15,000 cP at the selected shear rate is appropriate for the current processing conditions.

[0301] Recipes X and Y contain different combinations of ingredients while maintaining the same nutritional quality, particularly protein, fiber, fat, and other texture enhancers. Protein and fat sources, such as animal meat, are considered important for obtaining a suitable texture in the final wet food composition. Since the final texture characteristics are only visible after cooking and are difficult to predict with high accuracy, several iterations are usually required to achieve adequate consistency in both product aesthetics and processability on the line.

[0302] Therefore, under these process conditions, the viscosity value of Recipe X is higher than the upper limit of the range of the most suitable viscosity values ​​for processing. However, this does not mean that Recipe X is unsuitable for processing under other manufacturing processes. Considering other manufacturing processes, the range of the most suitable viscosity values ​​for the wet food composition can be reasonably extended to approximately 80,000 to approximately 150,000 cP.

[0303] C. Conclusion This embodiment demonstrates that a large amount of psyllium, approximately 6% to 7% by weight, in a wet food composition can affect the texture and aesthetics of the food composition. When the overall formulation balance is appropriately adjusted, it is possible to obtain a wet food composition that maintains the sensory stimulation properties of the wet food composition, can be used in the context of intestinal disorders in companion animals, and possesses the aesthetic qualities expected by consumers.

Claims

1. A complete nutrition wet food composition for companion animals with intestinal disorders, based on dry matter, a) Approximately 15% to 45% by weight of protein, b) Approximately 5% to 25% by weight of fat, c) Contains approximately 6% to 14% by weight of total dietary fiber (TDF), A wet food composition in which at least about 50% by weight of the total TDF (Total Food Weight) is derived from psyllium, on a dry matter basis.

2. The wet food composition according to claim 1, wherein the food composition contains about 5% to about 12% by weight of psyllium on a dry matter basis.

3. The wet food composition according to claim 1 or 2, wherein approximately 50% to approximately 70% by weight, preferably approximately 55% to approximately 65% ​​by weight, of the total TDF consists of soluble fiber on a dry matter basis.

4. The wet food composition according to claim 1 or 2, wherein approximately 30% to approximately 50% by weight, preferably approximately 35% to approximately 45% by weight, of the total TDF consists of insoluble fiber on a dry matter basis.

5. A wet food composition according to any one of the prior claims, wherein the weight ratio of soluble fibers to insoluble fibers is about 1:1 to about 2:1, preferably about 1.2:1 to about 1.5:

1.

6. A wet food composition according to any one of the prior claims, wherein the moisture content is about 30% to about 90% by weight of the wet food composition.

7. A wet food composition according to any one of the prior claims, comprising approximately 6% to 12% by weight of ash on a dry matter basis.

8. A wet food composition according to any one of the prior claims, comprising approximately 15% to 45% by weight of starch on a dry matter basis.

9. A wet food composition according to any one of the prior claims, comprising approximately 0.01% to approximately 1% by weight of mannan oligosaccharides (MOS) on a dry matter basis.

10. A wet food composition according to any one of the prior claims, comprising approximately 0.1% to approximately 1% by weight of fructooligosaccharides (FOS) on a dry matter basis.

11. The source of the soluble fiber is selected from beet pulp, guar gum, chicory pulp, chicory root, psyllium, pectin, blueberry, cranberry, pumpkin, apple, oat, pea, citrus, barley, pea, inulin, corn, and / or combinations thereof. The wet food composition according to any one of claims 3 to 10, wherein the source of the insoluble fiber is selected from cellulose, whole grain products, wheat oats, corn bran, flaxseed, grapes, celery, psyllium, kidney beans, cauliflower, potato peels, fruit peels, vegetable peels, peanut shells, soy fiber, beet pulp, and / or combinations thereof.

12. The wet food composition according to any one of the prior claims, wherein the wet food composition is a loaf or a chunk with sauce.

13. Use of the complete nutrition wet food composition according to any one of the prior claims for managing intestinal disorders in companion animals.

14. The use of the complete nutrition wet food composition according to claim 13, wherein the intestinal disorder includes constipation, colitis, anal incontinence, intestinal motility disorder, megacolon, acute colitis, chronic colitis, chronic enteropathy, chronic idiopathic colon disease, autonomic nervous system dysfunction, intestinal obstruction, and / or inflammatory bowel disease, and preferably, the intestinal disorder consists of constipation.

15. A method for managing intestinal disorders in a companion animal, comprising the step of providing the companion animal with a complete nutrition wet food composition according to any one of claims 1 to 12.

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