edible animal chews

Abstract

To provide edible animal chews.SOLUTION: An edible animal chew comprises: a partially hydrolyzed collagen; and / or an alkyl succinate modified starch, where the edible animal chew has a tensile toughness greater than 200 MPa.SELECTED DRAWING: None

Description

[Technical Field]

[0001] FIELD OF THE DISCLOSURE The present disclosure relates generally to edible animal chews. [Background technology]

[0002] Edible animal chews provide oral care and mental stimulation through recreational activities for domestic animals, especially dogs.The material properties of current edible animal chews are provided by starch, which is sometimes included in the form of flour.The longest chewing time per gram of synthetic animal chews is provided by combining the material properties of starch with the use of aeration structures.

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

[0004] In a first aspect, an edible animal chew is provided. The edible animal chew may include partially hydrolyzed collagen and / or alkyl succinate modified starch. The edible animal chew may have a tensile toughness of greater than 200 MPa.

[0005] In a second aspect, a method for producing an edible animal chew is provided, the method comprising: providing an edible chew composition comprising partially hydrolyzed collagen and / or alkylsuccinate modified starch; heating the edible chew composition to form a flowable edible chew composition; extruding the flowable edible chew composition to form an extrudate; Cooling and / or hardening the extrudate to form an edible animal chew. may include:

[0006] In a third aspect, there is provided an edible animal chew according to the first aspect, wherein the edible animal chew is produced by a method according to the second aspect. [Brief explanation of the drawings]

[0007] [Figure 1A] Graph showing the tensile toughness of various edible animal chews (powder samples 1-5), each containing porcine skin protein (PSP). [Figure 1B] Graph showing the ratio of SME (mechanical energy transmitted by the extruder) to revolutions per minute (RPM) found in various edible animal chews (powder samples 1-5) [Figure 2A] FIG. 10 is a triangular contour plot of the expanded hot strength of an edible animal chew of the present disclosure when the edible animal chew contains 0% hydrolyzed starch sodium octenyl succinate. [Figure 2B] 1 is a triangular contour plot of the expanded hot strength of an edible animal chew of the present disclosure when the edible animal chew comprises 10% by weight of hydrolyzed starch sodium octenyl succinate. [Figure 3A] FIG. 10 is a triangular contour plot of the expanded cross-sectional area of ​​an edible animal chew of the present disclosure when the edible animal chew contains 0% hydrolyzed starch sodium octenyl succinate. [Figure 3B] 1 is a triangular contour plot of the expanded cross-sectional area of ​​an edible animal chew of the present disclosure when the edible animal chew comprises 10% by weight of hydrolyzed starch sodium octenyl succinate. [Figure 4A] Triangular contour plot of tensile strength at 0% hydrolyzed sodium starch octenyl succinate [Figure 4B] Triangular contour plot of tensile strength for 10% by weight hydrolyzed starch sodium octenyl succinate [Figure 5A] Figure 10 is a triangular contour plot of the shear resistance of an edible animal chew of the present disclosure when the edible animal chew contains 0% hydrolyzed starch sodium octenyl succinate. [Figure 5B] Figure 1 shows a triangular contour plot of the shear resistance of an edible animal chew of the present disclosure when the edible animal chew comprises 10% by weight of hydrolyzed starch sodium octenyl succinate. [Figure 6A] Figure 1 shows a triangular contour plot of hardness (conical probe) for an edible animal chew of the present disclosure when the edible animal chew contains 0% hydrolyzed succinic acid monobasic starch. [Figure 6B] Figure 1 shows a triangular contour plot of hardness (conical probe) for an edible animal chew of the present disclosure when the edible animal chew contains 10% by weight of hydrolyzed succinic acid monobasic starch. [Figure 7A] Graph showing daily duration data for edible animal chews containing pig skin protein compared to currently available dairy products [Figure 7B] Graph showing one-week duration data for edible animal chews containing pig skin protein compared to currently available weekly products [Figure 8] Graph showing the tensile toughness of edible animal chews formed using partially hydrolyzed collagen compared to those formed by combining a natural collagen extract with gelatin (hydrolyzed collagen). [Figure 9A] Photographs showing the tensile testing apparatus (which can be used to determine tensile toughness) and sample. Figure 9A is a cutting press. [Figure 9B] Photographs showing the tensile testing apparatus (which can be used to determine tensile toughness) and the sample. Figure 9B is the extrudate in ribbon (flat sheet) form. [Figure 9C]Photographs showing the tensile testing apparatus (which can be used to determine tensile toughness) and sample. Figure 9C shows the tensile specimen cutting stamp [ISO 527-2; 75 mm length, 10 mm width, 5 mm centers]. [Figure 9D] Photographs showing the tensile testing apparatus (which can be used to determine tensile toughness) and the sample. Figure 9D shows the tensile specimen undergoing texture analysis. [Figure 9E] Photographs showing the tensile testing apparatus (which can be used to determine tensile toughness) and the sample. Figure 9E shows the tensile specimen after analysis (the tensile specimen is positioned in the grips of the tensile testing machine so that its entire shoulder is exposed). [Figure 9F] Photograph showing a tensile testing apparatus (which can be used to determine tensile toughness) and a sample. Figure 9F is a typical plot of the force response curve of a texture analysis test plotted on the stress (MPa) axis against the strain (%) axis. The dimensions (width and depth) of the central fracture point are taken into account in the plot. DETAILED DESCRIPTION OF THE INVENTION

[0008] The subject matter disclosed herein is illustrated throughout the specification by specific, non-limiting examples. The examples may include compilations of data representative of data collected at various points during the course of development and experimentation related to the invention. Each example is provided by way of explanation of the disclosure and is not limiting.

[0009] All references to a single feature or limitation in this disclosure include the corresponding multiple features or limitations, and vice versa, unless otherwise indicated by the context in which the reference is made or clearly implied to the contrary.

[0010] All combinations of method or process steps used herein can be performed in any order unless otherwise indicated by the context in which the reference is made or unless clearly indicated to the contrary.

[0011] As used herein, the following terms are believed to be well understood by those of ordinary skill in the art, but definitions are provided to facilitate description of the subject matter disclosed herein.

[0012] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the subject matter disclosed herein belongs. Although any methods, devices, and materials similar or equivalent to those described herein can be used in the practice or testing of the subject matter disclosed herein, representative methods, devices, and materials are now described.

[0013] In accordance with long-standing patent law convention, the terms "a," "an," and "the" when used in this application, including the claims, refer to "one or more." Thus, for example, a reference to "an animal chew" can include a plurality of such animal chews, and the like.

[0014] Unless otherwise indicated, all numbers expressing quantities, properties, and the like used in the specification and claims are to be understood as being modified in all instances by the term "about." Accordingly, unless indicated to the contrary, the numerical parameters set forth in the specification and claims are approximations that may vary depending upon the desired properties sought to be obtained by the subject matter disclosed herein.

[0015] As used herein, the term "about," when referring to a value or amount of mass, weight, time, volume, concentration, or percentage, is meant to encompass variations of, in some embodiments, ±20%, in some embodiments, ±15%, in some embodiments, ±10%, in some embodiments, ±5%, in some embodiments, ±1%, in some embodiments, ±0.5%, and in some embodiments, ±0.1% from the specified amount, where such variations are appropriate to practice the disclosed invention.

[0016] As used herein, ranges can be expressed as from "about" one particular value and / or to "about" another particular value. It is also understood that there are a number of values ​​disclosed herein, and that each value is also herein disclosed as "about" that particular value in addition to the value itself. For example, if the value "10" is disclosed, then "about 10" is also disclosed. It is also understood that each unit between two particular units is also disclosed. For example, if 10 and 15 are disclosed, then 11, 12, 13, and 14 are also disclosed.

[0017] The terms "component" and "portion" are used interchangeably throughout this disclosure to mean a part or portion.

[0018] As used herein, "pet food" means a composition intended to be ingested orally to meet one or more nutritional needs of a pet. Pet food expressly excludes items that can be ingested but are not intended to be ingested, such as rocks. The terms "pet food" and "pet food product" are used interchangeably throughout this disclosure. Pet food can be, for example, in certain embodiments, treats, chews, biscuits, gravy, supplements, sprinkles, and any combination thereof.

[0019] As used herein, "dietary composition" refers to any composition utilized as part of a dog's diet, including, but not limited to, pet food, treats, chews, biscuits, gravy, supplements, sprinkles, and any combination thereof.

[0020] As used herein, "nutritionally balanced" and / or "nutritionally complete" refers to a composition that is capable of sustaining life as an animal's sole dietary allotment, without the need for other substances, except possibly water.

[0021] As used herein, the term "animal" or "pet" refers to domestic animals, including, but not limited to, domestic dogs, cats, horses, cows, ferrets, rabbits, pigs, and the like. Domestic dogs and cats are specific examples of pets. "Dog" includes adult dogs between 1 and 7 years of age, senior dogs over 7 years of age, and super senior dogs over 11 years of age. For purposes of this disclosure, "dog" does not include puppies under 1 year of age.

[0022] All lists of items, such as lists of ingredients, are intended to be and should be construed as Markush groups. Thus, all enumerations can be read and construed as items "selected from the group consisting of: a list of items...and combinations and mixtures thereof."

[0023] All percentages in this disclosure are stated as weight percent based on the total weight of the material or mixture, unless otherwise specified.

[0024] The chewable, long-lasting edible chew provides improved oral care effectiveness for animals and an improved chewing experience.The inventors have found that partially hydrolyzed collagen and succinate-modified starch (i.e., used alone or together) provide edible animal chews with improved physical properties (e.g., one or more of the following properties: hardness, shear strength, ductility, tensile strength, and toughness) compared to previous edible animal chews.By improving the physical properties of the edible animal chew, the inventors have devised an edible animal chew with improved, i.e., longer lasting, properties.

[0025] As used herein, "duration" refers to the time it takes an animal to completely consume a product, i.e., the time from when the animal first begins to chew the product until the animal swallows the last portion of the product. Duration excludes the time during which the animal may be playing with the product but not actually chewing it. By increasing the duration of an animal chew, the chew's tendency to clean teeth and gums more thoroughly is increased. Additionally, given the increased amount of chewing an animal must perform to complete the chew, the net calorie intake per chew can be reduced.

[0026] It should be noted that animal "chews" are very different from animal food or pet food. Animal chews differ from animal food at least in the size of the pieces, the time it takes the animal to consume each piece, the number of pieces per feeding, and / or nutritional content. Thus, the largest pieces of food are smaller than those of chews, and food pieces are generally consumed more quickly than chews. For example, animal chews can have a longest dimension of at least about 5 cm, optionally at least 7 cm, optionally at least about 10 cm, and optionally at least about 15 cm.

[0027] edible animal chews The present invention provides an edible animal chew. The edible animal chew comprises partially hydrolyzed collagen and / or alkylsuccinate-modified starch. In other words, the edible animal chew can comprise partially hydrolyzed collagen and alkylsuccinate-modified starch, or it can comprise partially hydrolyzed collagen and lack alkylsuccinate-modified starch, or it can comprise alkylsuccinate-modified starch and lack partially hydrolyzed collagen.

[0028] In its native state, collagen comprises aggregates (fibrils) of collagen molecules (tropocollagen). Each tropocollagen molecule comprises a triple helix of protein chains (polypeptide chains). The partially hydrolyzed collagen described herein may refer to a collagen-derived product, in which collagen in its native state is subjected to a process comprising contacting the collagen with water, resulting in at least some of the collagen fibrils unravelling from one another and / or unravelling the tropocollagen triple helix (i.e., the triple helix partially or completely unwinding to form three protein chains) to form the partially hydrolyzed collagen. Hydrolysis and shortening of peptide chains may or may not occur during partial hydrolysis. In one embodiment, little or no shortening of peptide chains may occur during partial hydrolysis. The partially hydrolyzed collagen is preferably formed such that at least a portion of the partially hydrolyzed collagen is insoluble in water, and preferably such that at least a portion of the partially hydrolyzed collagen is water-soluble. Partially hydrolyzed collagen, prior to inclusion in the animal chew, is typically not gelatin, and is the result of a hydrolysis process that involves shortening the protein chains of collagen to the extent that gelatin becomes completely water-soluble (at a concentration of about 1-2% by weight in water at at least 25° C.). For example, gelatin typically provides a clear solution in water, whereas partially hydrolyzed collagen, as used herein, typically forms a cloudy mixture with water in which some of the partially hydrolyzed collagen is dissolved in water and some of the partially hydrolyzed collagen is suspended in water (e.g., when mixed in a 1:15 weight / weight ratio, i.e., when 1 part by weight of partially hydrolyzed collagen is mixed with 15 parts by weight of water at a temperature of 25° C.).

[0029] The partially hydrolyzed collagen may have a bloom gel strength of at least 300g, optionally at least 350g, optionally at least 400g, optionally at least 450g, optionally between 300g and 600g, optionally between 300g and 550g, as measured in accordance with ISO 9665. "Bloom gel strength" is a measure of a material's ability to form a gel. Bloom gel strength is measured at 1cm 2 Bloom gel strength is the weight in grams required to press a gel a distance of 4 mm with a piston having a cross-sectional area of ​​1.5 mm, the gel having first been cooled under specified conditions for a specified time. Thus, the higher the bloom gel strength of a material, the greater its ability to form a gel. The gel for this measurement has a standard concentration of 6.67% and is kept at 10°C for 17 hours before measurement.

[0030] The partially hydrolyzed collagen may have a molecular weight of at least 60 kDa, optionally at least 70 kDa, optionally between 60 kDa and 100 kDa, optionally between 70 kDa and 90 kDa, optionally between 75 kDa and 85 kDa, optionally about 80 kDa, as measured using gel permeation chromatography (GPC).

[0031] The partially hydrolyzed collagen may be formable by a process including forming a moist collagen product in the form of a fibrous mass from hide or skin at a temperature of 50°C or less, followed by drying the moist collagen product, optionally using a contact dryer having a surface temperature of 150°C or more, to obtain the partially hydrolyzed collagen in the form of a powder, prior to incorporation into the edible animal chew.

[0032] The partially hydrolyzed collagen may be formed by a process comprising the steps of subjecting hide or skin to a size reduction step to produce a wet collagen product at a temperature of 50°C or less prior to incorporation into the edible animal chew; an alkaline and / or oxidative treatment step; and a neutralization step; followed by drying the wet collagen product using a contact dryer to obtain the partially hydrolyzed collagen in powder form. Optionally, the drying step is carried out using a contact dryer having a surface temperature greater than 150°C, optionally equal to or greater than 155°C, optionally equal to or greater than 160°C, optionally equal to or greater than 165±4°C.

[0033] Optionally, the temperature of the step of producing the wet collagen product is maintained at 45°C or below, preferably 40°C or below. The wet collagen product may be produced by subjecting the hide or skin to a size reduction step, for example, by cutting or grinding the hide or skin into pieces and then dispersing the pieces in water. The hide or skin dispersed in water may be subjected to an alkaline and / or oxidative treatment. The alkaline treatment may involve water in which the hide or skin is dispersed containing an alkaline agent, such as a Group 1 or Group 2 hydroxide, e.g., sodium hydroxide or calcium hydroxide, in an amount of at least 1% by weight, optionally at least 2% by weight, such that the pH of the water is at least 10, optionally at least 11, optionally at least 12, but preferably 12.5 or below. The alkaline treatment may be for at least 10 seconds to 10 minutes, optionally 10 seconds to 5 minutes, optionally 10 seconds to 1 minute.

[0034] The oxidation treatment may involve an oxidizing agent, such as hydrogen peroxide, present in the water in which the hide or skin is dispersed, and the oxidizing agent may be present in conjunction with an alkaline agent.

[0035] The animal hide or skin is selected from the group consisting of bovine, porcine, and poultry. Preferably, the hide or skin is bovine hide or skin.

[0036] The neutralization treatment can result in a pH value of neutral or below 6, preferably between 5 and 6. The neutralization treatment can include contacting the skin or hide with water containing an acid. The acid can be selected from lactic acid, hydrochloric acid, carbon dioxide, acetic acid, ethylenediaminetetraacetic acid, ammonium chloride, propionic acid, and fumaric acid. Carbon dioxide or acetic acid are preferred acids. Methods of partially hydrolyzing collagen can avoid contacting the collagen with water having a pH below 4.2, optionally below 5.

[0037] Preferably, the step of drying the wet collagen product is carried out within 24 hours after reducing the size of the skin or hide, preferably within 12 hours after reducing the size of the skin or hide, even more preferably within 6 hours after reducing the size of the skin or hide, and most preferably within 1 hour of the neutralization step.

[0038] Partially hydrolyzed collagen can be produced by the methods described in WO 2011 / 149356, which is incorporated herein by reference, to produce a collagen powder.

[0039] Partially hydrolyzed collagen is commercially available, for example, as the product sold under the trade name Kapro B95, available from DCP Ingredients BV.

[0040] In some examples, the edible animal chew comprises 10% or more partially hydrolyzed collagen by weight. In some examples, the edible animal chew comprises 11% or more, in some examples 12% or more, in some examples 13% or more, in some examples 14% or more, in some examples 15% or more, in some examples 16% or more, in some examples 17% or more, in some examples 18% or more, in some examples 19% or more, in some examples 20% or more, in some examples 21% or more, in some examples 22% or more, in some examples 23% or more, in some examples 24% or more, in some examples 25% or more, in some examples 26% or more, in some examples 27% or more, in some examples 28% or more, In some instances, the content is 29% by weight or more, in some instances 30% by weight or more, in some instances 31% by weight or more, in some instances 32% by weight or more, in some instances 33% by weight or more, in some instances 34% by weight or more, in some instances 35% by weight or more, in some instances 36% by weight or more, in some instances 37% by weight or more, in some instances 38% by weight or more, in some instances 39% by weight or more, in some instances 40% by weight or more, in some instances 41% by weight or more, in some instances 42% by weight or more, in some instances 43% by weight or more, in some instances 44% by weight or more, in some instances 45% by weight or more, in some instances 50% by weight or more, in some instances 55% by weight or more, and in some instances about 60% by weight.

[0041] In some examples, the edible animal chew comprises 60% or less by weight of partially hydrolyzed collagen. In some examples, the edible animal chew comprises 55% or less by weight, in some examples 50% or less by weight, in some examples 45% or less by weight, in some examples 44% or less by weight, in some examples 43% or less by weight, in some examples 42% or less by weight, in some examples 41% or less by weight, in some examples 40% or less by weight, in some examples 39% or less by weight, in some examples 38% or less by weight, in some examples 37% or less by weight, in some examples 36% or less by weight, in some examples 35% or less, in some examples 34% or less, in some examples 33% or less, in some examples 32% or less by weight of partially hydrolyzed collagen. In some examples, it contains 31% by weight or less, in some examples, 30% by weight or less, in some examples, 29% by weight or less, in some examples, 28% by weight or less, in some examples, 27% by weight or less, in some examples, 26% by weight or less, in some examples, 25% by weight or less, in some examples, 20% by weight or less, in some examples, 19% by weight or less, in some examples, 18% by weight or less, in some examples, 17% by weight or less, in some examples, 16% by weight or less, in some examples, 15% by weight or less, in some examples, 14% by weight or less, in some examples, 13% by weight or less, in some examples, 12% by weight or less, in some examples, 11% by weight or less, and in some examples, about 10% by weight.

[0042] In some instances, the edible animal chew comprises between 10% and 60% partially hydrolyzed collagen by weight. In some examples, the edible animal chew comprises between 11% and 55%, in some examples between 12% and 50%, in some examples between 13% and 45%, in some examples between 14% and 44%, in some examples between 15% and 43%, in some examples between 16% and 42%, in some examples between 17% and 41%, in some examples between 18% and 40%, in some examples between 19% and 39%, in some examples between 20% and 38%, in some examples between 25% and 37%, in some examples between 26% and 36%, in some examples between 27% and 35%, in some examples between 28% and 34%, in some examples between 29% and 33%, in some examples between 30% and 32%, and in some examples between 31% and 32% by weight of partially hydrolyzed collagen. In some examples, the edible animal chew comprises between 10% and 25% by weight, in some examples between 10% and 15% by weight, in some examples between 15% and 20% by weight, in some examples between 25% and 45% by weight, in some examples between 25% and 35% by weight, and in some examples between 35% and 45% by weight of partially hydrolyzed collagen.

[0043] The edible animal chew may comprise alkyl succinate-modified starch. Alkyl succinate-modified starch can be defined as starch having a covalent bond to an alkyl succinate. Alkyl succinate starch can be defined as starch in which at least a portion of the hydroxyl groups of the starch have been reacted with an alkyl succinate or an alkyl succinate precursor, such as an alkyl succinate anhydride, so that the succinic acid group of the alkyl succinate is bonded to the oxygen of the hydroxyl group. The present inventors have found that although natural collagen (i.e., extracted collagen that has not been hydrolyzed or decomposed) can be useful in producing animal chews with high toughness, there are disadvantages to using it, especially in extrusion products. In extrusion products, the starting material is usually passed through a heated extruder. However, natural collagen melts at a relatively low temperature, resulting in a low viscosity of the resulting extruded composition; this makes it difficult to extrude the composition. Similarly, some natural collagen may contain a relatively large amount of fat, which may also result in a composition with low viscosity in a heated extruder.However, the present inventors have found that adding alkyl succinate-modified starch to a composition containing collagen, whether natural or partially hydrolyzed, increases the viscosity of the composition, allowing for more effective extrusion.In addition, as shown in the following examples, it has been found that an embodiment of a composition containing partially hydrolyzed collagen and alkyl succinate-modified starch has improved properties in at least one of hardness, shear strength, ductility, tensile strength, and toughness.

[0044] In some examples, the alkyl succinate is a C4-C12 alkyl succinate, in some examples, a C5-C11 alkyl succinate, in some examples, a C6-C10 alkyl succinate, in some examples, a C7-C9 alkyl succinate, and in some examples, a C8 alkyl succinate.

[0045] In some examples, the succinate is a metal succinate. In some examples, the metal is selected from Group 1 metals, Group 2 metals, and Group 3 metals, or a combination thereof. In some examples, the metal succinate is selected from sodium succinate, potassium succinate, magnesium succinate, calcium succinate, and aluminum succinate, or a combination thereof.

[0046] Optionally, the alkyl succinate modified starch is selected from starch sodium octenyl succinate, starch calcium octenyl succinate, starch potassium octenyl succinate, starch aluminum octenyl succinate, and any combination thereof. Alkyl succinate modified starches are commercially available, such as products sold under the trade names Clearam® and Cleargum®, available from Rockete®.

[0047] In some instances, the alkylsuccinate-modified starch acts as an emulsifier. In some instances, the alkylsuccinate-modified starch binds to fat in the edible animal chew composition, reducing the destructive effects of fat during processing. In some instances, the alkylsuccinate-modified starch allows water and steam to be uniformly dispersed within the edible animal chew composition during processing.

[0048] In some examples, the modified starch is formed by processing a starch selected from corn starch, potato starch (optionally high viscosity potato starch), tapioca starch, or combinations thereof.

[0049] In some instances, the alkylsuccinate-modified starch is formed by the chemical addition of succinic acid alkyl groups to hydrolyzed dextrin. In some instances, the alkylsuccinate-modified starch is a thin-boiling alkylsuccinate-modified starch. The thin-boiling alkylsuccinate-modified starch contributes little to viscosity during processing under heat and hydration.

[0050] The edible animal chew may comprise 1% or more alkyl succinate-modified starch by weight. The edible animal chew may comprise 2% or more, in some cases 3% or more, in some cases 4% or more, in some cases 5% or more, in some cases 6% or more, in some cases 7% or more, in some cases 8% or more, in some cases 9% or more, in some cases 10% or more, in some cases 11% or more, in some cases 12% or more, in some cases 13% or more, in some cases 14% or more, in some cases 15% or more, in some cases 16% or more, in some cases 17% or more, in some cases 18% or more, in some cases 19% or more, in some cases 20% or more, in some cases 21% or more, in some cases 22% or more, in some cases 23% or more, in some cases 24% or more, and in some cases about 25% by weight of alkyl succinate-modified starch.

[0051] The edible animal chew may comprise 25% by weight or less, in some cases 24% by weight or less, in some cases 23% by weight or less, in some cases 22% by weight or less, in some cases 21% by weight or less, in some cases 20% by weight or less, in some cases 19% by weight or less, in some cases 18% by weight or less, in some cases 17% by weight or less, in some cases 16% by weight or less, in some cases 15% by weight or less, in some cases 14% by weight or less, in some cases 13% by weight or less, in some cases 12% by weight or less, in some cases 10% by weight or less, in some cases 9% by weight or less, in some cases 8% by weight or less, in some cases 7% by weight or less, in some cases 6% by weight or less, in some cases 5% by weight or less, in some cases 4% by weight or less, in some cases 3% by weight or less, in some cases 2% by weight or less, and in some cases about 1% by weight of alkyl succinate modified starch.

[0052] The edible animal chew may comprise from 1% to 25% by weight, in some examples from 2% to 24% by weight, in some examples from 3% to 23% by weight, in some examples from 4% to 22% by weight, in some examples from 5% to 21% by weight, in some examples from 6% to 20% by weight, in some examples from 7% to 19% by weight, in some examples from 8% to 18% by weight, in some examples from 9% to 17% by weight, in some examples from 10% to 16% by weight, in some examples from 11% to 15% by weight, in some examples from 12% to 14% by weight, in some examples from 12% to 13% by weight, and in some examples from 13% to 15% by weight of alkyl succinate modified starch. The edible animal chew may comprise from 1% to 10% by weight, and in some examples from 10% to 20% by weight of alkyl succinate modified starch.

[0053] Edible animal chews may contain partially hydrolyzed collagen, some of which is water-soluble and some of which is water-insoluble. The water solubility of partially hydrolyzed collagen can be determined by dispersing a quantity of partially hydrolyzed collagen in water at a concentration of 1-2% by weight, allowing the partially hydrolyzed collagen to swell for 15 minutes at 25°C, then raising the water temperature to 60°C and leaving it at 60°C for 30 minutes. The mixture of water and partially hydrolyzed collagen is then centrifuged at 8000 rpm for 7 minutes at 40°C. The mixture is then filtered at 40°C using a 0.2 μm one-way filter. Centrifugation and filtration aid in the removal of water-insoluble collagen from the mixture. The mixture is then analyzed to determine the amount of protein (i.e., partially hydrolyzed collagen) remaining in the mixture. This is the amount of water-soluble protein (i.e., partially hydrolyzed collagen) in the mixture. The amount of protein remaining in the mixture (g / cm) is then calculated. 3 ) is the amount of protein (g / cm) initially added to the water. 3) to obtain the mass % of water-soluble partially hydrolyzed collagen. The amount of protein remaining in the mixture can be determined using any suitable method, such as, for example, the Biuret method, which uses tartrate as a reagent in alkaline copper sulfate solution, where the concentration of protein in the mixture is determined by colorimetric testing using UV / VIS spectroscopy at a wavelength of 546 nm at 25°C using a plastic or glass cell with a path length of 1 cm, and the absorbance is measured against a calibration curve which can be generated using standardized protein (e.g., BSA) stock solutions (commercially available, for example, from Sigma-Aldrich or Merck, e.g., available from Merck using order number 1.10307.0500).

[0054] The edible animal chew can include 5% or more, by weight, of the water soluble component of partially hydrolyzed collagen. In some examples, the edible animal chew includes 6% or more, in some examples, 7% or more, in some examples, 8% or more, in some examples, 9% or more, in some examples, 10% or more, in some examples, 11% or more, in some examples, 12% or more, in some examples, 13% or more, in some examples, 14% or more, in some examples, 15% or more, in some examples, 16% or more, in some examples, 17% or more, in some examples, 18% or more, in some examples, 19% or more, in some examples, 20% or more, in some examples, 21% or more, in some examples, 22% or more, in some examples, 23% or more, in some examples, 24% or more, in some examples, 25% or more, in some examples, 26% or more, in some examples, 27% or more, in some examples, 28% or more, in some examples, 29% or more, and in some examples, about 30% by weight of the water soluble component of partially hydrolyzed collagen.

[0055] The edible animal chew may comprise 30% or less by weight of the water soluble components of partially hydrolyzed collagen. In some examples, the edible animal chew comprises 29% or less, in some examples 28% or less, in some examples 27% or less, in some examples 26% or less, in some examples 25% or less, in some examples 24% or less, in some examples 23% or less, in some examples 22% or less, in some examples 21% or less, in some examples 20% or less, in some examples 19% or less, in some examples 18% or less, in some examples 17% or less, in some examples 16% or less, in some examples 15% or less, in some examples 14% or less, in some examples 13% or less, in some examples 12% or less, in some examples 11% or less, in some examples 10% or less, in some examples 9% or less, in some examples 8% or less, in some examples 7% or less, in some examples 6% or less, and in some examples about 5% or less by weight of the water soluble components of partially hydrolyzed collagen.

[0056] The edible animal chew may comprise 5% to 30%, in some instances 6% to 29%, in some instances 7% to 28%, in some instances 8% to 27%, in some instances 9% to 26%, in some instances 10% to 25%, in some instances 11% to 24%, in some instances 12% to 23%, in some instances 13% to 22%, in some instances 14% to 21%, in some instances 15% to 20%, in some instances 16% to 19%, and in some instances 17% to 18% by weight of the water soluble component of partially hydrolyzed collagen. In some examples, the edible animal chew may comprise 5% to 10%, in some instances 10% to 15%, and in some instances 15% to 20% by weight of the water soluble component of partially hydrolyzed collagen.

[0057] It should be noted that the properties of partially hydrolyzed collagen differ from those of a mixture formed by mixing natural collagen (which is substantially water-insoluble) with gelatin (which is water-soluble). In particular, the tensile toughness of an edible animal chew obtained by using partially hydrolyzed collagen is greater than the tensile toughness obtained by using a mixture formed by mixing equal amounts of natural collagen and gelatin.

[0058] The partially hydrolyzed collagen may comprise a 30:70 to 70:30 (wt:wt) mixture of water-soluble and water-insoluble components. In some instances, the partially hydrolyzed collagen may comprise a 35:65 to 65:35 (wt:wt) mixture of water-soluble and water-insoluble components, in some instances a 40:60 to 60:40 (wt:wt) mixture, in some instances a 45:55 to 55:45 (wt:wt) mixture, and in some instances an approximately 50:50 (wt:wt) mixture of water-soluble and water-insoluble components.

[0059] The edible animal chew may include (i) partially hydrolyzed collagen and (ii) additional natural collagen. In some instances, all of the collagen in the edible animal chew may be partially hydrolyzed collagen. In some instances, the additional natural collagen may comprise 1% or more of the edible animal chew by weight. In some examples, the additional natural collagen may comprise 2% or more, in some examples 3% or more, in some examples 4% or more, in some examples 5% or more, in some examples 10% or more, in some examples 15% or more, in some examples 16% or more, in some examples 17% or more, in some examples 18% or more, in some examples 19% or more, in some examples 20% or more, in some examples 21% or more, in some examples 22% or more, in some examples 23% or more, in some examples 24% or more, in some examples 25% or more, in some examples 26% or more, in some examples 27% or more, in some examples 28% or more, in some examples 29% or more, and in some examples about 30% by weight of the edible animal chew. In some examples, the additional natural collagen may comprise 30% or less, in some examples 29% or less, in some examples 28% or less, in some examples 27% or less, in some examples 26% or less, in some examples 25% or less, in some examples 24% or less, in some examples 23% or less, in some examples 22% or less, in some examples 21% or less, in some examples 20% or less, in some examples 19% or less, in some examples 18% or less, in some examples 17% or less, in some examples 16% or less, in some examples 15% or less, in some examples 10% or less, in some examples 5% or less, in some examples 4% or less, in some examples 3% or less, in some examples 2% or less, and in some examples about 1% by weight of the edible animal chew.In some examples, the additional natural collagen may comprise 1% to 30%, in some examples 2% to 29%, in some examples 3% to 28%, in some examples 4% to 27%, in some examples 5% to 26%, in some examples 10% to 25%, in some examples 15% to 24%, in some examples 16% to 23%, in some examples 17% to 22%, in some examples 18% to 21%, and in some examples 19% to 20%, by weight of the edible animal chew. In some examples, the additional natural collagen may comprise 1% to 5%, in some examples 15% to 25%, and in some examples 20% to 30%, by weight of the edible animal chew. "Additional native collagen" can be a collagen extract having a low fat content, e.g., 8% by weight or less, preferably 7% by weight or less, preferably 6% by weight or less, preferably 5% by weight or less (e.g., as measured according to ISO 5983:1998), and / or a high protein content, e.g., a protein content (g / kg) of the extract of at least 800 g / kg, optionally at least 850 g / kg, optionally at least 875 g / kg, optionally at least 900 g / kg. Native collagen, as used herein, indicates that the collagen may have been extracted in an unhydrolyzed or undisentangled state, and thus most (e.g., at least 90% by weight, e.g., at least 95%) or all of the collagen is present in the form of fibrils comprising tropocollagen triple helices, with little or no undisentanglement of the fibrils or triple helices and little or no shortening of the protein chains (e.g., by hydrolysis). For example, natural collagen extracts having a low fat content may be commercially available, such as products sold under the trade name Valocoll, a natural porcine collagen extract available from Sonac / Darling Ingredients.

[0060] In some examples, the edible animal chew comprises a mixture of (i) partially hydrolyzed collagen and (ii) additional natural collagen, wherein 10% to 100% by weight of the total amount of collagen is partially hydrolyzed collagen. In some examples, the edible animal chew comprises (i) partially hydrolyzed collagen and (ii) additional natural collagen, wherein 10% to 30%, in some examples 15% to 27%, in some examples 20% to 26%, in some examples 21% to 25%, in some examples 22% to 24%, and in some examples 23% to 24% by weight of the total amount of collagen is partially hydrolyzed collagen. In some examples, the edible animal chew comprises (i) partially hydrolyzed collagen and (ii) additional native collagen, wherein 55% to 75%, in some examples 60% to 70%, in some examples 61% to 69%, in some examples 62% to 69%, in some examples 63% to 68%, in some examples 64% to 68%, in some examples 65% to 67%, and in some examples 66% to 67% by weight of the total amount of collagen is partially hydrolyzed collagen. In some examples, the edible animal chew comprises (i) partially hydrolyzed collagen and (ii) additional native collagen, wherein the relative weight percentages of (i):(ii) are 80:20 to 20:80, optionally 70:30 to 30:70, optionally 60:40 to 40:60, optionally 45:55 to 55:45, and optionally about 50:50. The "additional natural collagen" may be a collagen extract having a low fat content, e.g., a fat content of 8% or less by weight, preferably 7% or less by weight, preferably 6% or less by weight, preferably 5% or less by weight, and / or a high protein content, e.g., a protein content (g / kg) of the extract of at least 800 g / kg, optionally at least 850 g / kg, optionally at least 875 g / kg, optionally at least 900 g / kg (e.g., as measured in accordance with ISO 5983:1998). Optionally, the additional natural collagen may have a fat content of 8-30% by weight, optionally 8-20% by weight.

[0061] Collagen is typically obtained in the form of an extract, which is usually a mixture of collagen compounds and impurities such as fat. Preferably, the collagen used in the composition or method has a low fat content. Preferably, the fat content of the collagen used in the composition or method is 8% by weight or less, preferably 7% by weight or less, preferably 6% by weight or less, preferably 5% by weight or less (e.g., as measured by ISO 5983). "Collagen for use in the composition or method" may be partially hydrolyzed collagen and / or any other collagen used in the composition / method, such as "additional natural collagen", which may be a collagen extract having a low fat content, e.g., a fat content of 8% or less by weight, preferably 7% or less by weight, preferably 6% or less by weight, preferably 5% or less by weight, and / or a high protein content, e.g., a protein content (g / kg) of the extract of at least 800 g / kg, optionally at least 850 g / Kg, optionally at least 875 g / kg, optionally at least 900 g / kg (e.g., as measured in accordance with ISO 5983:1998).

[0062] In some examples, the edible animal chew comprises unmodified starch. In some examples, the unmodified starch may be derived from corn, wheat, modified wheat, tapioca, sorghum, potato, sweet potato, rice, oats, beets, barley, soybeans, other grains or cereals, and mixtures thereof. The unmodified starch may be corn starch or potato starch. The potato starch may be high viscosity potato starch. Tapioca starch, pea starch, mixtures thereof, or mixtures of tapioca starch and / or pea starch, and any of the foregoing types may be used. The starch used may be a single type of starch or may alternatively comprise a mixture of starches. Pure or substantially pure starch may be used if desired. The type(s) of starch used may be characterized by a starch profile having all possible ratios of amylopectin, intermediates, and amylose. The exact source(s) of starch used is not critical. Generally, the starch source(s) is selected based on cost and palatability considerations. Unmodified starch may include corn starch, which, when included in an edible animal chew, produces an animal chew with higher strength properties than other starches, such as potato starch.

[0063] The edible animal chew can include 5% or more unmodified starch by weight. The edible animal chew can include 7% or more, in some cases 10% or more, in some cases 11% or more, in some cases 12% or more, in some cases 13% or more, in some cases 14% or more, in some cases 15% or more, in some cases 17% or more, in some cases 20% or more, in some cases 21% or more, in some cases 22% or more, in some cases 23% or more, in some cases 24% or more, in some cases 25% or more, in some cases 27% or more, in some cases 30% or more, in some cases 33% or more, in some cases 35% or more, in some cases 36% or more, in some cases 37% or more, in some cases 38% or more, in some cases 39% or more, in some cases 40% or more, in some cases 45% or more, and in some cases about 50% unmodified starch by weight.

[0064] The edible animal chew may comprise 50% or less unmodified starch by weight. The edible animal chew may comprise 45% or less, in some cases 40% or less, in some cases 39% or less, in some cases 38% or less, in some cases 37% or less, in some cases 36% or less, in some cases 35% or less, in some cases 33% or less, in some cases 30% or less, in some cases 27% or less, in some cases 25% or less, in some cases 24% or less, in some cases 23% or less, in some cases 22% or less, in some cases 21% or less, in some cases 20% or less, in some cases 17% or less, in some cases 15% or less, in some cases 14% or less, in some cases 13% or less, in some cases 12% or less, in some cases 11% or less, in some cases 10% or less, in some cases 7% or less, and in some cases about 5% or less unmodified starch by weight.

[0065] The edible animal chew may comprise 5% to 50% by weight of unmodified starch. The edible animal chew may comprise 7% to 45% by weight, in some cases 10% to 40% by weight, in some cases 11% to 39% by weight, in some cases 12% to 38% by weight, in some cases 13% to 37% by weight, in some cases 14% to 36% by weight, in some cases 15% to 35% by weight, in some cases 17% to 33% by weight, in some cases 20% to 30% by weight, in some cases 21% to 27% by weight, in some cases 22% to 25% by weight, and in some cases 23% to 24% by weight of unmodified starch. The edible animal chew may comprise 5% to 20% by weight, in some cases 17% to 27% by weight, and in some cases 30% to 40% by weight of unmodified starch.

[0066] "Natural starch" refers to starch that does not have a chemical species covalently bound to it, e.g., does not have an alkyl succinate covalently bound to it. However, "natural starch" can be gelatinized or non-gelatinized starch. Gelatinized starch is produced when starch is heated in water, such as when edible animal chews are made using extrusion, in which a composition containing starch and water is heated. At least a portion of the natural starch can be gelatinized natural starch. As used herein, the term "gelatinized natural starch" refers to natural starch that has been treated in the presence of water to disrupt its original granular structure, melt the crystalline regions of the natural starch, and convert the starch to a water-soluble form of amylose molecules. Importantly, the effect of such treatment is to convert the essentially indigestible natural natural starch into a digestible form.

[0067] The edible animal chew may include a plasticizer. The plasticizer may be or include water. The plasticizer may include water and another plasticizer. The plasticizer or additional plasticizer may include a polyol and an ester of citric acid or urea. Suitable polyols include glycol, diethylene glycol, alkylene glycol, polyalkylene glycol, sorbitol, glycerol, glycerol monoesters, and the like. The plasticizer may include glycerol, water, or a mixture thereof. Glycerol and / or glycol may function as both a plasticizer and a humectant.

[0068] The edible animal chew may include a humectant. The humectant may include sucrose, sodium chloride, sorbitol, glycerin, starch hydrolysate, glucose, maltose, lactose, gums, galactose, citric acid, alanine, glycine, high fructose corn syrup, tartaric acid, malic acid, xylose, PEG400, PEG600, propylene glycol, aminobutyric acid, mannitol, mannose, or lactulose. In some examples, the humectant may be selected from propylene glycol, glycerin, and starch hydrolysate, and combinations thereof.

[0069] In embodiments, at least 60% by weight of the animal chew comprises ingredients selected from partially hydrolyzed collagen and / or alkylsuccinate-modified starch, and optionally, natural collagen, plasticizers (excluding water), and unmodified starch. In embodiments, at least 70%, optionally at least 75%, optionally at least 80%, optionally at least 85%, and optionally at least 90% by weight of the animal chew comprises ingredients selected from partially hydrolyzed collagen and / or alkylsuccinate-modified starch, and optionally, natural collagen, plasticizers (excluding water), and unmodified starch. The remaining % by weight may be ingredients other than those described in this paragraph, and these ingredients may be selected from, for example, water, salt, flavorings, paratants, meat powder such as liver powder, vitamins, minerals, flour, and preservatives.

[0070] In embodiments, at least 70% by weight of the animal chew is comprised of partially hydrolyzed collagen and / or alkylsuccinate-modified starch, plasticizer (excluding water), and optionally, raw starch and / or natural collagen. In embodiments, at least 70% by weight of the animal chew is comprised of partially hydrolyzed collagen, alkylsuccinate-modified starch, plasticizer (excluding water), raw starch, and natural collagen. In embodiments, at least 75%, optionally at least 80%, optionally at least 85%, and optionally at least 90% by weight of the animal chew is comprised of partially hydrolyzed collagen and / or alkylsuccinate-modified starch, plasticizer (excluding water), and optionally, raw starch and / or natural collagen. The remaining % by weight may be ingredients other than those listed in this paragraph, which may be selected from, for example, water, salt, flavorings, paratants, meat powder such as liver powder, vitamins, minerals, flour, and preservatives.

[0071] Preferably, the edible animal chew comprises less than 10% fat by weight, optionally less than 8% fat, optionally less than 7% fat, optionally less than 6% fat, optionally less than 5% fat, optionally less than 4% fat, optionally less than 3% fat by weight, which can be easily formed, for example formed by an extrusion process, and which has been found to produce a chew having the desired chew characteristics.

[0072] The edible animal chew can be an elongated edible animal chew. The elongated animal chew can have a length along the longest dimension of the animal chew and a cross-section perpendicular to the length, and the shape of the cross-section can be substantially constant along the length of the animal chew. The cross-sectional shape of the animal chew can be any regular or irregular shape. The cross-sectional shape can be selected from a circle, an oval, or an n-sided regular shape, optionally where n is 3-8, optionally 4, 5, 6, or 7. The regular shape can be selected from, for example, a triangle, a square, a rectangle, a hexagon, a heptagon, and an octagon.

[0073] The elongated animal chew may have an internal cellular structure (e.g., it is a thermally expanded animal chew in the form of a solid foam) and / or is at least 900 mm 2 , optionally at least 1000 mm 2 , optionally at least 2000 mm 2 , optionally at least 2000 mm 2 , optionally at least 3000 mm 2 , optionally at least 3500 mm 2 , optionally at least 3700 mm 2 , optionally at least 4000 mm 2 The elongated animal chew may have an internal cellular structure (e.g., it is an expanded animal chew in the form of a solid foam) and / or have a cross-sectional area (i.e., the area of ​​a cross section perpendicular to its length) of 900 mm 2 ~5500mm 2 , optionally 1000mm 2 ~5500mm 2 , optionally 2000mm 2 ~5500mm 2 , optionally 3000mm 2 ~5500mm 2 , optionally 4000mm 2 ~5500mm 2 It has a cross-sectional area (i.e., the area of ​​a cross section perpendicular to its length) of

[0074] An elongated edible animal chew may have at least one channel extending along the length of the animal chew (ie, the longest dimension of the animal chew) through at least a portion, and in some cases the entirety, of the animal chew.

[0075] The edible animal chew may have an internal cellular structure. The edible animal chew may be in the form of a solid foam. The internal cellular structure may be in the form of pores, which may be open or closed, and may be formed, for example, by the expansion and / or passage of gas within the edible animal chew during formation and prior to solidification, for example, while being formed by extrusion. The gas may be selected from steam, air, nitrogen, and a supercritical fluid, and the supercritical fluid may be selected from nitrogen and carbon dioxide. The edible animal chew may be a thermally expanded edible animal chew or an aerated animal chew.

[0076] The edible animal chew (or the material from which it is made) may have a tensile toughness of at least 200 MPa, optionally at least 300 MPa, optionally at least 400 MPa. The edible animal chew (or the material from which it is made) may have a tensile toughness of 200 MPa to 800 MPa, optionally 200 MPa to 700 MPa, optionally 200 MPa to 600 MPa, optionally 250 MPa to 600 MPa. Tensile toughness can be determined by plotting stress (MPa) against strain (%) to failure and determining the area under the curve (from 0% strain to failure), which gives the tensile toughness in MPa.

[0077] A common method for determining toughness is as follows: (i) Cutting edible animal chew material into tensile specimens by using an ISO 527-2 stamp (Zwick Roell; see, e.g., Figure 9C); (ii) providing a tensile rig having upper and lower grips, placing the tensile specimen in the lower grip of the tensile rig (e.g., as shown in Figure 9D; so that the entire shoulder of the specimen is exposed), and tightening and holding the product (e.g., tightening enough to prevent the product from slipping during testing, but not so tight that the product breaks); (iii) Position the upper grip of the tensile rig so that it is aligned with the specimen (again, exposing the entire shoulder of the specimen). Tighten and hold the product in place, just as with the lower grip; (iv) Minimize tension or sag in the specimen; (v) The upper and lower grips are moved apart at 1 mm / sec by a texture analyzer (TA) and the resistance force is recorded by the sensor passing the breaking point of the specimen (tensile specimen).

[0078] The following equipment and devices can be used (see Figure 9): (i)Stable Micro Systems TA-HD.plus; (ii) Tension Rig (A / HDT) - Maximum load 500 kg; (iii) pruning shears (necessary only for testing commercially available edible animal chews); (iv) Tensile cutter (ISO527-2; length 75 mm, width 10 mm, center 5 mm) - Zwick Roell; (v) 100 kg or 500 kg load cell.

[0079] The moisture content of the edible animal chew may be about 5 to 20% by weight, optionally about 8 to about 16% by weight, optionally about 10 to about 15% by weight, optionally about 11 to 14% by weight, based on the total weight of the chew.

[0080] In one embodiment, the edible animal chew of the present invention exhibits a cohesiveness of 0.55 or greater, as measured by texture profile analysis (as described herein). Preferably, the cohesiveness is 0.57 or greater, optionally 0.60 or greater, optionally 0.62 or greater, optionally 0.65 or greater, and optionally 0.68 or greater. A higher cohesiveness value may increase the tendency of the chew to retain its structure during chewing; this may aid in improving the cleaning properties of the chew.

[0081] The density of the edible animal chew is 1.5 gcm -3 Hereinafter, optionally 1.2 gcm -3 Hereinafter, optionally 1gcm -3 In other embodiments, the density of the edible animal chew may be 0.95 gcm or less. -3 or less than 0.90gcm -3 or less than 0.80gcm -3 Preferably, the density is 0.80 gcm or less. -3 less than, optionally 0.75 gcm -3 The density of the edible animal chew is 0.5 gcm -3 ~1.5gcm -3 , optionally 0.5gcm -3 ~1.2gcm -3 , optionally 0.5 gcm -3 ~1gcm -3 , optionally 0.6gcm -3 ~0.9gcm -3 , optionally 0.6gcm -3 ~0.8gcm -3 , optionally 0.7gcm -3 ~0.9gcm -3 , optionally 0.7gcm -3 ~0.8gcm -3 It is possible.

[0082] "Water activity" can be a measure of the energy state of water in a system, represented by the quotient between the partial pressure of water in the food and the partial pressure of pure water. It indicates how tightly bound water is structurally or chemically within a substance. It is measured by equilibrating the liquid phase (within the sample) with the gas phase (within the headspace) and measuring the relative humidity of that space. The water activity (Aw) of animal chews can be about 0.40 to about 0.85, optionally about 0.50 to about 0.85, more preferably about 0.50 to about 0.80, even more preferably about 0.60 to about 0.76, and even more preferably about 0.60 to about 0.70.

[0083] In some instances, the edible animal chew is a thermally expanded edible animal chew. In some instances, the thermal expansion provides an aerated structure to the edible animal chew.

[0084] In some instances, the animal is a canine. In some instances, the canine is a dog.

[0085] In one aspect, a method of making an edible animal chew is also provided, the method comprising: a. partially hydrolyzed collagen; and / or Alkyl succinate modified starch providing an edible chew composition comprising: b. heating the edible chew composition to form a flowable edible chew composition; c. extruding the flowable edible chew composition to form an extrudate; d. Cooling and hardening the extrudate to form an edible animal chew. Includes:

[0086] The extrusion is carried out in an extruder. The flowable edible chew mixture can exit the extruder at a temperature above the melting point of collagen. The flowable edible chew mixture can exit the extruder at a temperature such that steam is generated from the water in the composition. The flowable edible chew mixture can exit the extruder at a temperature of 100°C or higher, and / or preferably at a temperature of 150°C or lower. By extruding the composition so that it exits the extruder at a temperature of 100°C or higher, it generates steam under normal atmospheric pressure (e.g., about 100 kPa). The steam then causes the product to expand, for example, forming a cellular structure within the animal chew, i.e., the foamed chew, which becomes a solid foam when the composition solidifies upon cooling. This is often achieved with a density of 1.0 gcm. -3 This results in an animal chew having the following density:

[0087] Optionally, the composition exits the extruder at a temperature of about 105° C. to about 130° C., preferably at least 110° C. to 125° C., and preferably 115° C. to 125° C., optionally 118° C. to 123° C., optionally about 120° C. These temperature ranges have been found to result in expansion of the animal chew with desired chew properties, including strength. This can be referred to as thermal expansion of the chew. Optionally, if the chews are not expanded (at least by thermal means), the flowable edible chew mixture may exit the extruder at a temperature below 100° C., for example, at a temperature of 40° C. to 90° C., optionally at a temperature of 50° C. to 70° C. Preferably, even if the flowable edible chew mixture does not exit the extruder at a temperature of 100° C. or above, preferably the flowable edible chew mixture has been heated to a temperature within the extruder of at least 90° C., optionally 90° C. to 120° C., optionally at least 100° C., optionally 100° C. to 120° C., optionally 100° C. to 110° C.

[0088] In one embodiment, the edible chew mixture is formed in a barrel extruder.

[0089] In one embodiment, the temperature of the barrel in the barrel extruder increases in the direction of extrusion; this is particularly preferred when producing expanded chews, i.e., chews having an internal cell structure.

[0090] The extruder can be a single screw extruder or a twin screw extruder.

[0091] The screw may rotate at a speed of from 80 rpm to 300 rpm, optionally at a speed of from 80 rpm to 200 rpm, optionally at a speed of from 80 rpm to 180 rpm, optionally at a speed of from 80 rpm to 160 rpm.

[0092] The specific mechanical energy (SME) applied by the extruder is 60 kWh kg -1 ~120kWhkg -1 , optionally 80 kWh kg -1 ~120kWhkg -1 , optionally 90 kWh kg -1 ~115kWhkg -1 , optionally 95 kWh kg -1 ~115kWhkg -1 It is possible.

[0093] In one embodiment, the extrusion is a supercritical fluid extrusion, which results in the expansion of the flowable edible chew mixture such that upon cooling, the edible chew has an internal cellular structure. The supercritical fluid may be selected from nitrogen and carbon dioxide.

[0094] In one aspect, edible animal chews producible by the methods described herein are also provided.

[0095] Preferably, the ingredients of the edible chew mixture are introduced into a cooker extruder, preferably a twin screw cooker extruder, which during the extrusion operation of the edible chew mixture subjects it to heat to produce a flowable edible chew mixture and shears it to thoroughly homogenize and mix the ingredients, and the flowable edible chew mixture exits the extruder, optionally with expansion of the mixture, resulting in the formation of an internal cell structure within the mixture, and the edible chew mixture is cooled and hardened to form the edible animal chew.

[0096] In one embodiment, (i) natural collagen extract; (ii) partially hydrolyzed collagen Also provided is an edible animal chew comprising the blend of:

[0097] The natural collagen extract and partially hydrolyzed collagen may be as described herein.

[0098] The natural collagen extract may have a fat content of 40% or less, optionally 30% or less, optionally 8% to 20% by weight, optionally 8% or less, and / or a protein content of at least 800 g / kg of extract. Optionally, (i) and (ii) are present in a weight:weight ratio of 20:80 to 80:20. Optionally, the animal chew is substantially devoid of modified starch. Optionally, components (i) and (ii) comprise at least 30% by weight of the composition, optionally at least 50% by weight of the composition, optionally at least 80% by weight of the composition, and optionally at least a portion of the remaining weight percent of the edible animal chew comprises an ingredient selected from unmodified starch, plasticizer, and alkyl succinate-modified starch. Optionally, the unmodified starch comprises corn starch.

[0099] In one embodiment, an edible animal chew is also provided, comprising partially hydrolyzed collagen and alkylsuccinate-modified starch. The edible animal chew may further comprise unmodified starch. The partially hydrolyzed collagen, alkylsuccinate-modified starch, and unmodified starch may be as defined herein. In one embodiment, an edible animal chew is also provided, comprising partially hydrolyzed collagen and alkylsuccinate-modified starch, unmodified starch, and a protein extract, for example, a natural collagen extract (which may be, for example, a protein extracted from animal skin, such as pig skin protein). In one embodiment, an edible animal chew is provided, comprising unmodified starch (which may be corn starch), partially hydrolyzed collagen, alkyl succinate (e.g., octenyl succinate)-modified starch, a protein extract, for example, a natural collagen extract (which may be, for example, a protein extracted from animal skin, such as pig skin protein), and optionally other ingredients, which may be selected from salt, flavorings, vitamins, minerals, emulsifiers, and flour. In one embodiment, an edible animal chew is provided, comprising 45-55 parts by weight of unmodified starch (which may be corn starch), 25-35 parts by weight of partially hydrolyzed collagen, 5-15 parts by weight of alkyl succinate (e.g., octenyl succinate) modified starch, 5-15 parts by weight of a protein extract, such as a natural collagen extract (which may be a protein extracted from animal skin, such as pig skin protein), and 0-10% by parts by weight of other ingredients, which may be selected from salt, flavorings, vitamins, minerals, emulsifiers, and wheat flour.

[0100] Those skilled in the art will recognize that additional embodiments or implementations are possible without departing from the teachings of the present disclosure or the scope of the following claims. This detailed description, and in particular the specific details of the exemplary embodiments and implementations disclosed herein, are given primarily for clarity of understanding and are not to be understood as unnecessary limitations therefrom. Modifications will become apparent to those skilled in the art upon reading this disclosure and can be made without departing from the spirit or scope of the claimed invention. [Example]

[0101] The following are examples of the compositions, methods, and other aspects described herein, and therefore should not be considered limitations of the present disclosure, but are merely provided to teach and illustrate methods of making embodiments of the edible animal chews.

[0102] Example 1 - Animal Skin Protein as a Source of Collagen Edible animal chews formed by combining pig skin protein (PSP) with starch sodium octenyl succinate (NaOSS) in an 80:20 ratio were produced by cooker extrusion. Various control samples were formed from: 1) 100% pig skin protein; 2) 98.5% by weight pig skin protein and 1.5% by weight of a standard emulsifier [mono- and diglyceride esters of diacetyltartaric acid (DATEM)]; 3) 80% by weight pig skin protein and 20% by weight wheat flour (WF); and 4) 78.5% by weight pig skin protein, 20% by weight wheat flour, and 1.5% by weight DATEM. The control samples were labeled as follows: TIFF0007741911000001.tif51142

[0103] These control sample compositions were extruded under the following conditions:

[0104] [Table 1]

[0105] In all cases, the vacuum was set at -0.6 bar gauge and the barrel temperature controls of the seven barrel (B1-B7) extruder were set as follows: TIFF0007741911000003.tif55114

[0106] The tensile toughness of the pig skin protein and starch sodium octenyl succinate chews was compared to that of the control sample (see Figure 1A). As shown in Figure 1A, the tensile toughness of the edible animal chews containing pig skin protein and starch sodium octenyl succinate is significantly higher than that of the control sample. Depending on the control sample used as the benchmark, the performance improvement ranges from 80% to 200%. The reason for this significant improvement in tensile toughness is likely due to the clear and significant increase in the ratio of SME (mechanical energy transmitted by the extruder) to revolutions per minute (RPM) seen in the samples containing starch sodium octenyl succinate (see Figure 1B).

[0107] Example 2 - Partially Hydrolyzed Collagen Edible animal chews were formed by combining partially hydrolyzed collagen, corn starch, high viscosity potato starch (HV starch), and starch sodium octenyl succinate in various ratios (including combinations in which at least one component was omitted) and processing the mixture in a cooker extruder. The ratios of each component used are provided in Table 2. While it is possible to extrude formulations containing more than 80% by weight of partially hydrolyzed collagen, in practice this has not been investigated due to the excessive viscosity created in the extruder.

[0108] [Table 2]

[0109] Two edible animal chews were formed for each blend, one extruded under thermal expansion (no vacuum applied) and one extruded without thermal expansion for texture testing purposes. The extrusion conditions are shown in Tables 3 and 4.

[0110] [Table 3-1]

[0111] [Table 3-2]

[0112] [Table 4-1]

[0113] [Table 4-2]

[0114] The tensile strength, ductility, toughness, shear strength, hardness, expanded cross-sectional area, expanded hot strength, and water activity of each of the formed edible animal chews were determined. The results are provided in Table 5. The testing procedures are described below.

[0115] [Table 5-1]

[0116] [Table 5-2]

[0117] Expansion characteristics The behavior of partially hydrolyzed collagen formulations under thermal expansion was investigated. To accomplish this, an extruder was reconfigured with a hollow cylindrical nozzle. All other aspects of the extruder configuration were equivalent. Thermally expanding the material into a hollow cylindrical shape was found to provide a useful gauge for comparing expansion properties, as the shape was prone to sagging and presented a useful "worst case" scenario. This was due to a void in the center of the shape. The outer wall of the hollow cylindrical nozzle was perfectly circular.

[0118] Definition of "expanded hot strength" The product is placed on a bench and cooled following extrusion and thermal expansion. On the bench, if the material does not have sufficient strength when hot, the product will sag and distort. It is important to minimize this effect to produce a viable product in the desired shape. After cooling, two attributes of expansion can be measured using simple geometry. These are called the expanded hot strength (%) and are essentially the ratio of the height (H) to the width (W) of the cross-section of the extruded cylindrical product. For a product with no sagging, these two parameters will be the same and the expanded hot strength will be 100%. For a product that collapses completely, (W) will be much greater than the height (H), resulting in an expanded hot strength that tends toward 0%. This is mathematically defined by Equation 1:

[0119]

number

[0120] Definition of "expansion cross-sectional area" A key advantage of thermal expansion is that the volume of the product can be much larger for a given weight (low density). Larger chews are more difficult to eat, last longer, and are more irritating to the animal. For this reason, the size to which a material can expand and maintain its shape is an important parameter. This has been compared by measuring the cross-sectional area of ​​the chew that can approximate an elliptical shape after sagging. This is mathematically defined by Equation 2:

[0121] Expansion cross-sectional area (mm 2 )=πHW(area of ​​ellipse) (2) Figure 2 shows how the percent expanded hot strength varies with the ratio of corn starch, high-Voltage potato starch, and partially hydrolyzed collagen in the absence (Figure 2A) and presence of 10% by weight of hydrolyzed starch sodium octenyl succinate (Figure 2B). (The triangular contour plots are for Figures 2A and 2B; the contour plots in the other figures were generated using MODDE software, available from Umetrics.) In both cases, the most significant trend is the increase in hot strength with increasing partially hydrolyzed collagen content. Two subtle trends are evident. First, in both plots, corn starch contributes more to the hot strength than high-Voltage potato starch, especially at higher partially hydrolyzed collagen contents. Second, slightly higher hot strength is possible when hydrolyzed starch sodium octenyl succinate is not included in the formulation (although this effect is minor).

[0122] Figure 3 shows the relationship between the expansion cross-sectional area (mm ) and the expansion cross-sectional area (mm ) of the corn starch, HV potato starch, and partially hydrolyzed collagen in the absence (Figure 3A) and presence of 10% by weight of hydrolyzed sodium starch octenyl succinate (Figure 3B). 2 The most significant trend is the increase in the expansion cross-sectional area (mm) as the inclusion of partially hydrolyzed collagen increases up to a maximum point. 2 ) increases, and then the inclusion of more partially hydrolyzed collagen causes a decrease in the swelling cross-sectional area. The maximum swelling cross-sectional area in this study is achieved with formulations containing 10% by weight of hydrolyzed starch sodium octenyl succinate, 30% to 50% by weight of high-varying potato starch, and 35% to 60% by weight of partially hydrolyzed collagen, but no corn starch.

[0123] Appearance of expanded product The appearance of extruded products under thermal expansion was compared. Generally, very low levels of partially hydrolyzed collagen (N1, N4, and N7) resulted in complete collapse of the product, while very high levels of partially hydrolyzed collagen (N2, N5, N9, and N10) resulted in dull brown products with small bubbles and a "bread"-like appearance. Products with higher values ​​of the expansion cross-sectional area parameter exhibited larger bubble structures, which tended to be in the middle range of partially hydrolyzed collagen inclusions (N3, N6, N8, N11, N12, N13, N14, N15, N16, and N17).

[0124] Tensile properties The most significant trends in the tensile properties of the extruded products are that tensile strength (Figure 4), ductility, and toughness all increase with increasing partially hydrolyzed collagen content. Corn starch yields greater tensile strength than HV potato starch. The inclusion of 10% by weight of hydrolyzed starch sodium octenyl succinate results in a slightly firmer texture. A description of the textural method used to generate this data can be found below.

[0125] Hardness and shear resistance Shear resistance (Figure 5) increases significantly with increasing partially hydrolyzed collagen content. Hardness (Figure 6), measured by the "conical probe" method, decreases significantly with increasing partially hydrolyzed collagen content. This demonstrates the benefits of using partially hydrolyzed collagen in dog chew formulations: the material is less likely to break down with mastication (shear resistance) and less likely to induce dental fractures (softer texture). Functionality is enhanced while improving safety. This trend is nearly identical to the case without the 10% by weight hydrolyzed starch sodium octenyl succinate. A description of the texture method used to generate this data can be found below.

[0126] Example 3 Several other edible animal chews containing partially hydrolyzed collagen and starch sodium octenyl succinate have been formulated by the inventors using a variety of additional ingredients, which may include concentrated collagen extract, unmodified starch (corn starch and / or HV potato starch), plasticizers (water and / or glycerol), and various flavorings and other additives. The formulations are provided in Table 6. The results of various tests on these formulations are provided in Table 7.

[0127] [Table 6-1]

[0128] [Table 6-2]

[0129] The Hide Chew Mark II test was developed using the following throughput [kg / hr] settings: TIFF0007741911000014.tif16135

[0130] "Partially hydrolyzed collagen" contains approximately 50% by weight of water-insoluble components and 50% by weight of water-soluble components, and is derived from bovine sources by mechanical and thermal processing as described herein. It is supplied in powder form.

[0131] OSA refers to starch sodium octenyl succinate supplied in particulate form.

[0132] HV starch is potato starch.

[0133] "Natural Porcine Collagen Extract" is concentrated collagen extracted from natural food-grade porcine bones. It contains at least 920g / kg protein (according to ISO 5983:1998) and a maximum of 40g / kg fat. It is supplied in microparticulate form.

[0134] "Pig skin protein" is a pig skin protein containing 10-15% fat, supplied in a particulate form, which is commercially available, for example, under the trade name Drinde 1015 / SF, available from Essentia Protein Solutions.

[0135] [Table 7]

[0136] IRS indicates instantaneous recoverable resilience, and RRS indicates delayed recoverable resilience; thus, cohesion describes how well a product can withstand a second deformation compared to how it behaved under the first deformation, and recovery indicates how much work the sample does in trying to regain its original shape. IRS, RRS, cohesion, and recovery can be measured according to the methods described in WO2014155113 or U.S. Patent Application Publication No. 2016 / 0100553.

[0137] Example 4 A study was conducted to compare three collagen source options: pig skin protein, partially hydrolyzed collagen, and concentrated collagen extract. To compare with existing technology, a control sample was produced using a commercially available edible animal chew formula (labeled CAP2 in the figure). Because hydrolyzed starch sodium octenyl succinate (OSA) is required to aid in the processing of pig skin protein, all powder formulations were normalized to contain 80% by weight of the respective collagen source and 20% by weight of hydrolyzed starch sodium octenyl succinate. Each formulation was processed under the cooker extrusion process conditions shown in Table 8. These conditions resulted in extruded materials that served as test specimens for comparing the textural properties provided by each collagen source.

[0138] [Table 8]

[0139] Hydrolyzed starch sodium octenyl succinate is often more expensive than many native starches. To highlight the cost benefit of the relative versatility of partially hydrolyzed collagen, another blend was extruded consisting of 80% by weight partially hydrolyzed collagen and 20% by weight less expensive unmodified hydrolyzed corn starch. Tensile toughness was determined for these blends. Textural results are shown in Table 9.

[0140] [Table 9-1]

[0141] [Table 9-2]

[0142] The results shown in Table 9 indicate that: All collagen-based formulations significantly outperformed the control (commercially available edible animal chew) formulation in terms of toughness. This demonstrates the benefits of using collagen compared to materials used in the manufacture of commercially available edible animal chews. Of the normalized powder formulations consisting of 80% by weight of each collagen source and 20% by weight of hydrolyzed starch sodium octenyl succinate, the formulation containing partially hydrolyzed collagen provided the firmest texture, followed by the formulation containing concentrated collagen extract and the formulation containing pig skin protein. The formulation containing 80% by weight of partially hydrolyzed collagen and 20% by weight of unmodified hydrolyzed corn starch (e.g., Glucidex 2) was the firmest of all the samples measured. Considering this information, along with the compatibility with the thermal expansion provided by partially hydrolyzed collagen, the commercial viability of this formulation is clear.

[0143] Table 9 shows that the most shear resistant (promoting chew time) and softest (promoting safety) samples in this study were also due to the use of partially hydrolyzed collagen.

[0144] Example 5 – Duration and Preference Tests A panel of dogs was used to conduct tests to determine the length of time that edible animal chews last. The purpose of the duration test is to measure the amount of time required for the dog to consume the sample. These tests were conducted using samples designed for daily and weekly feeding schedules.

[0145] For the "daily" feeding regimen, samples were extruded in a shape mimicking that of a commercially available edible animal chew (shown as "CAP2" in the diagram; samples were extruded through an approximately X-shaped die). These samples were then cut into appropriate weights for daily feeding (approximately 16-40 g, depending on the size of the dogs in the feeding panel). This approach allowed us to compare our results with existing data on commercially available edible animal chew products (e.g., CAP2).

[0146] For the "weekly" feeding schedule, samples were extruded in a shape mimicking that of a commercially available edible animal chew (designated "CAP3" in the diagram; samples were extruded through an approximately x-shaped die). The material's low hot strength meant that this shape collapsed, resulting in a fairly flat final product. These samples were then cut into weights appropriate for weekly feeding (approximately 70-160g, depending on the size of the dogs in the feeding panel). This method allowed us to compare our results with existing data on larger-format products currently available on the market.

[0147] Due to discrepancies in product weight between the fed samples and comparison products, it is preferable to normalize the median measured time by dividing it by the sample / product weight to obtain duration per gram (measured in seconds per gram). This measurement has been found to be fairly consistent across feeding studies of daily and weekly regimens, allowing comparison with existing products.

[0148] The duration per gram of the daily plan for the pig skin protein-based samples was significantly longer than that of the existing products, approximately two to three times longer than that of the commercially available products tested (see FIG. 7A; the various commercially available products, i.e., animal chews, are labeled "CAP1," "CAP2," and "CAP3" in FIG. 7A). FIG. 7B shows the median duration (not per gram) recorded for the weekly pig skin protein-based samples according to the present disclosure (referred to in the figure as "hide chews") relative to that recorded for other commercially available edible animal chews of various sizes. The size of the dog used in each test is included in parentheses. The solid bars on the right represent the actual recorded data, while the dotted bars represent the predicted duration (interpolated from the actual duration data) of a sample cut to the weight of the control commercially available product. It is clear that weekly plan chews made from pig skin protein have the potential to provide a step change in duration compared to existing products.

[0149] A palatability test was also conducted to assess whether dogs had a preference for eating the pig skin protein-based chews over a standard product. A commercially available chew (designated CAP2 in the figure) was used as an example of a standard product because it is a starch-based chew containing palatants designed to appeal to dogs. The pig skin protein-based sample tested did not contain any added palatants. The results showed that dogs had a clear preference for the pig skin protein-based chews, and these chews were chosen over the commercial product in approximately 90% of cases.

[0150] Example 6 - Partially Hydrolyzed Collagen vs. Mixtures of Native Collagen and Gelatin (Hydrolyzed Collagen) Edible animal chews were formed from mixtures of concentrated natural collagen extract and gelatin, and their tensile toughness was determined. The measured tensile toughness was compared to that of edible animal chews formed from partially hydrolyzed collagen. The tensile toughness was significantly higher for edible animal chews formed from partially hydrolyzed collagen than for those formed by simply blending gelatin with concentrated natural collagen extract (see Figure 8). In addition, an alternative blend utilizing a mixture of concentrated natural collagen extract and gelatin collapsed upon thermal expansion.

[0151] Texture Test Procedure The partially hydrolyzed collagen may comprise a 30:70 to 70:30 (wt:wt) mixture of water-soluble and water-insoluble components. In some instances, the partially hydrolyzed collagen may comprise a 35:65 to 65:35 (wt:wt) mixture of water-soluble and water-insoluble components, in some instances a 40:60 to 60:40 (wt:wt) mixture, in some instances a 45:55 to 55:45 (wt:wt) mixture, and in some instances an approximately 50:50 (wt:wt) mixture of water-soluble and water-insoluble components.

[0152] This texture analysis methodology provides information on the tear, ductility, tensile strength, and toughness of the product. The method is applied to flat sheet (ribbon) extrudates that can be formed into tensile bars.

[0153] The following equipment and devices are used (see Figure 9): (vi)Stable Micro Systems TA-HD.plus; (vii) Tensioning Rig (A / HDT) - Maximum load 500 kg; (viii) pruning shears (necessary only for testing commercially available edible animal chews); (ix) Tensile cutter (ISO527-2; length 75 mm, width 10 mm, center 5 mm) - Zwick Roell; (x) 100kg or 500kg load cell.

[0154] Sample preparation and testing: (vi) The extrudates are cut into tensile specimens by using an ISO527-2 stamp (Zwick Roell; see Figure 9C).

[0155] (vii) Place the tensile specimen in the lower grip of the tensile rig (Figure 9D; ensure the entire shoulder of the specimen is exposed) and tighten sufficiently to prevent the product from slipping during testing, but not so tightly that the product breaks.

[0156] (viii) Place the upper grip of the tensile rig into alignment with the specimen (again, exposing the entire specimen shoulder). Tighten as above.

[0157] (ix) Minimize tension or sagging in the test specimen.

[0158] (x) The grips are moved apart at 1 mm / sec by a texture analyzer (TA) and the resistance force is recorded by the sensor passing the breaking point of the specimen.

[0159] Data Analysis: FIG. 9F shows a typical plot of the force response curve of a texture analysis test plotted on the stress (MPa) axis against the strain (%) axis. The dimensions (width and depth) of the central fracture point are considered in the plot. From this type of plot, the following parameters can be determined: Tensile strength (MPa) is the peak resistance force from the test specimen; Ductility (%) is the elongation to failure, i.e., the ability to deform without fracture; Toughness (MPa) is the area under the curve and provides a composite measure that takes into account both tensile strength and ductility.

[0160] The toughness of an edible animal chew appears to be strongly correlated with duration per gram in a feeding test.

[0161] Hardness testing using the conical probe method This texture analysis method uses a 30° cone geometry and applies a "stress relaxation" procedure, in which a probe presses the material / product 3 mm and measures the force / stress acting on the probe during a 30 second hold time, which characterizes the hardness of the material (but can also be used to characterize other attributes not considered in this study).

[0162] The following equipment and devices are used: (i)Stable Micro Systems TA-HD.plus (ii) Lower tension rig (iii) 30° stainless steel cone (P / 30CSS) - max. load 50 kg (iv) Probe adapter (AD / 100) - Maximum load 50 kg (v) 100 kg load cell.

[0163] Sample preparation, testing, and data analysis: (i) The ribbon-like extrudate was cut into 40 mm lengths and then clamped with the extrudate protruding upwards by 10 mm (this length was long enough that the texture data was not affected by the clamping, but short enough that bending was not significant).

[0164] (ii) The probe is advanced into the product at a rate of 1 mm per second to a distance of 3 mm, held in position for 30 seconds, and then withdrawn at 1 mm per second. The force response from the material is measured and a plot of the form shown below is produced. The hardness (kg) of the material can be determined from the peak force as shown.

[0165] The 6 mm probe was found to be an adequate measure for estimating stiffness in the analysis of samples made from porcine (or bovine) skin proteins. The 6 mm probe measurement was found to be a poor approximation of material stiffness in partially hydrolyzed collagen samples because it is a composite measurement of shear resistance and stiffness. The high shear resistance of the partially hydrolyzed collagen samples distorted the results, so the 6 mm probe method was abandoned and the conical probe method was used exclusively for these samples.

[0166] Shear Resistance - Werner Bratzler Rig This texture analysis method determines shear resistance using a "^" shaped blade (Warner-Bratzler blade) and a slit die base plate.

[0167] The following equipment and devices are used to analyze samples in the form of strips or ribbons of 10 mm wide x 5 mm high with unlimited length: (i)Stable Micro Systems TA-HD.plus; (ii) Heavy Load Platform (HDP / 90) - maximum load 300 kg; (iii) Warner-Bratzler blade - maximum load 25 kg; (iv) Probe adapter (AD / 100) - maximum load 50 kg (custom probes can be made which will disable the use of the probe adapter and make the test rated to 250 kg); (v) base plate with 3 mm slits; (vi) 100 kg load cell.

[0168] Sample preparation, testing, and data analysis: A ribbon-shaped sample is placed in the apparatus and a Warner-Bratzler blade is used to cut the sample. The peak force [kg] required to shear the sample provides a measure of the shear resistance.

[0169] Feeding test description Duration The dog is given a chew and the stopwatch is started. Timing continues until the dog has finished eating the chew, recording any pauses of 5 seconds or more. The pauses are then totaled and subtracted from the stopwatch time to obtain the "meal time." Each dog in the panel (approximately 10 dogs) is fed three times, with intervals determined by the product's feeding guide (daily or weekly).

[0170] palatability Each dog in the panel (approximately 30 dogs) is fed a sample of each product being compared. The products are then cut into small pieces and placed in mesh-topped boxes, allowing the dog to smell the product but not see it. The dog is then allowed to sniff each box before choosing its favorite; it can then eat its chosen sample. This is repeated eight times over two days, with the order of the boxes rotated to ensure a fair test.

[0171] Example 7 - Further Formulations As a further formulation of the edible animal chew, the following ingredients were combined as shown in Table 10 below.

[0172] [Table 10]

[0173] This formulation has been found to be particularly effective as an edible animal chew.

[0174] Preferred embodiments of the present invention will be described below in detail.

[0175] Embodiment 1 1. An edible animal chew comprising: partially hydrolyzed collagen; and / or Alkyl succinate modified starch Including, The edible animal chew has a tensile toughness of greater than 200 MPa. Edible animal chews.

[0176] Embodiment 2 2. The edible animal chew of embodiment 1, wherein said alkyl succinate is a C4 to C12 alkyl succinate.

[0177] Embodiment 3 3. The edible animal chew of embodiment 1 or 2, wherein the succinate is a metallic succinate.

[0178] Embodiment 4 4. The edible animal chew of any one of embodiments 1 to 3, wherein the alkyl succinate modified starch is selected from starch sodium octenyl succinate, starch calcium octenyl succinate, starch potassium octenyl succinate, starch aluminum octenyl succinate, and any combination thereof.

[0179] Embodiment 5 5. The edible animal chew of any one of embodiments 1 to 4, wherein said edible animal chew comprises partially hydrolyzed collagen, said partially hydrolyzed collagen having a bloom gel strength of at least 300 as measured in accordance with ISO 9665.

[0180] Embodiment 6 6. The edible animal chew of any one of embodiments 1 to 5, wherein the partially hydrolyzed collagen has a molecular weight of at least 60 kDa, optionally at least 70 kDa, as measured using gel permeation chromatography (GPC).

[0181] Embodiment 7 7. The edible animal chew of any one of embodiments 1 to 6, wherein the partially hydrolyzed collagen is formable by a process comprising forming a moist collagen product in the form of a fibrous mass from hide or skin at a temperature of 50°C or less prior to incorporation into the edible animal chew, followed by drying the moist collagen product using a contact dryer having a surface temperature of 150°C or greater to obtain the partially hydrolyzed collagen in the form of a powder.

[0182] Embodiment 8 8. The edible animal chew of any one of embodiments 1 to 7, wherein the partially hydrolyzed collagen comprises a 30:70 to 70:30 mixture of water soluble and water insoluble components.

[0183] Embodiment 9 9. The edible animal chew of any one of embodiments 1 to 8, further comprising highly purified natural collagen, in that the highly purified natural collagen comprises less than 8% fat by weight.

[0184] Embodiment 10 10. The edible animal chew of any one of embodiments 1 to 9, wherein the edible animal chew comprises 8% to 60% by weight of partially hydrolyzed collagen.

[0185] Embodiment 11 11. The edible animal chew of any one of embodiments 1 to 10, wherein the edible animal chew comprises 15% to 45% by weight of partially hydrolyzed collagen.

[0186] Embodiment 12 12. The edible animal chew of any one of embodiments 1 to 11, wherein the edible animal chew comprises 20% to 40% by weight of partially hydrolyzed collagen.

[0187] Embodiment 13 13. The edible animal chew of any one of embodiments 1 to 12, wherein the edible animal chew comprises 1-25% by weight of alkyl succinate modified starch.

[0188] Embodiment 14 14. The edible animal chew of any one of embodiments 1 to 13, wherein the edible animal chew comprises 1% to 20% by weight of alkyl succinate modified starch.

[0189] Embodiment 15 15. The edible animal chew of any one of embodiments 1 to 14, wherein said edible animal chew further comprises unmodified starch.

[0190] Embodiment 16 16. The edible animal chew of embodiment 15, wherein said edible animal chew comprises no more than 50% by weight unmodified starch.

[0191] Embodiment 17 17. The edible animal chew of embodiment 15 or 16, wherein the edible animal chew comprises 10% or more by weight unmodified starch.

[0192] Embodiment 18 18. The edible animal chew of any one of embodiments 15 to 17, wherein said edible animal chew comprises 15% or more by weight unmodified starch.

[0193] Embodiment 19 19. The edible animal chew of any one of embodiments 15 to 18, wherein the unmodified starch comprises corn starch.

[0194] Embodiment 20 20. The edible animal chew of any one of embodiments 1-19, wherein said edible animal chew comprises a plasticizer.

[0195] Embodiment 21 21. The edible animal chew of embodiment 20, wherein said plasticizer is selected from glycerol and water.

[0196] Embodiment 22 22. The edible animal chew of embodiment 20 or 21, wherein the edible animal chew comprises 15% to 45% by weight of plasticizer.

[0197] Embodiment 23 23. The edible animal chew of any one of embodiments 1-22, wherein said edible animal chew comprises less than 5% fat by weight.

[0198] Embodiment 24 24. The edible animal chew of any one of embodiments 1 to 23, wherein said edible animal chew is an elongated edible animal chew.

[0199] Embodiment 25 25. An edible animal chew according to embodiment 24, wherein the chew is elongated along an axis and at least one channel passes through the chew along said axis.

[0200] Embodiment 26 26. The edible animal chew of any one of embodiments 1 to 25, wherein the edible animal chew is formed by extrusion.

[0201] Embodiment 27 27. The edible animal chew of any one of embodiments 1-26, wherein the edible animal chew has an internal cell structure.

[0202] Embodiment 28 The edible animal chew of embodiment 27, wherein said edible animal chew is a thermally expanded edible animal chew.

[0203] Embodiment 29 29. The edible animal chew of any one of embodiments 1-28, wherein the edible animal chew is aerated.

[0204] Embodiment 30 30. The edible animal chew of any one of embodiments 1 to 29, wherein the alkylsuccinate modified starch is starch sodium octenyl succinate.

[0205] Embodiment 31 31. The edible animal chew of any one of embodiments 1 to 30, wherein the tensile toughness of the edible animal chew is at least 300 MPa.

[0206] Embodiment 32 32. The edible animal chew of any one of embodiments 1 to 31, wherein the edible animal chew comprises an ingredient ("additive") other than those described in any one of embodiments 1 to 31, wherein the additive comprises 10% or less by weight of the edible animal chew.

[0207] Embodiment 33 1. A method of making an edible animal chew, said method comprising: a. partially hydrolyzed collagen; and / or Alkyl succinate modified starch providing an edible chew composition comprising: b. heating said edible chew composition to form a flowable edible chew composition; c. extruding the flowable edible chew composition to form an extrudate; d. Cooling and hardening the extrudate to form the edible animal chew. A method comprising:

[0208] Embodiment 34 34. The method of embodiment 33, wherein said flowable edible chew composition exits the extruder at a temperature above the melting point of said partially hydrolyzed collagen.

[0209] Embodiment 35 34. The method of embodiment 33, wherein the temperature is 100°C or greater so that the steam causes the flowable edible animal chew composition to expand and form an internal cellular structure in the resulting edible animal chew.

[0210] Embodiment 36 35. The method of embodiment 33 or 34, wherein the temperature is 150°C or less.

[0211] Embodiment 37 37. The method of any one of embodiments 33 to 36, wherein said edible chew composition is formed in a barrel extruder.

[0212] Embodiment 38 38. The method of embodiment 37, wherein the temperature of the barrel in the barrel extruder increases in the direction of extrusion.

[0213] Embodiment 39 39. The method of any one of embodiments 33 to 38, wherein the extruder is a single screw extruder or a twin screw extruder.

[0214] Embodiment 40 39. The method of embodiment 38, wherein the screw rotates at 80 rpm to 300 rpm.

[0215] Embodiment 41 The specific mechanical energy (SME) applied by the extruder is 60 kWh kg -1 ~120kWhkg -1 41. The method of any one of embodiments 33 to 40, wherein

[0216] Embodiment 42 42. The method of any one of embodiments 33 to 41, wherein the extrusion is supercritical fluid extrusion.

[0217] Embodiment 43 43. The method of embodiment 42, wherein the supercritical fluid is nitrogen or carbon dioxide.

[0218] EMBODIMENT 44 The edible animal chew of any one of embodiments 1 to 32, wherein the edible animal chew is produced by the method of any one of embodiments 33 to 43.

[0219] Embodiment 45 1. An edible animal chew comprising: (i) a natural collagen extract, optionally having a fat content of 8% by weight or less and / or a protein content of at least 800 g per kg of said extract; and (ii) partially hydrolyzed collagen 1. An edible animal chew comprising a blend of:

[0220] Embodiment 46 46. ​​The edible animal chew of embodiment 45, wherein (i) and (ii) are present in a weight:weight ratio of 20:80 to 80:20.

[0221] Embodiment 47 47. The edible animal chew of embodiment 45 or 46, wherein the animal chew is substantially devoid of modified starch.

[0222] Embodiment 48 48. The edible animal chew of any one of embodiments 45 to 47, wherein components (i) and (ii) comprise at least 30% by weight of the composition, optionally at least 50% by weight of the composition, optionally at least 80% by weight of the composition, and optionally at least a portion of the remaining % by weight of the edible animal chew comprises an ingredient selected from unmodified starch, plasticizer, and alkyl succinate modified starch.

[0223] Embodiment 49 49. The edible animal chew of embodiment 48, wherein said unmodified starch comprises corn starch.

[0224] Embodiment 50 The edible animal chew of any one of embodiments 1-32 or 45-49, wherein the edible animal chew further comprises mono- and diglyceride esters of diacetyltartaric acid (DATEM).

[0225] Embodiment 51 The edible animal chew of any one of embodiments 1-32 or embodiments 45-49, further comprising a humectant.

Claims

1. 1. An edible animal chew comprising: (i) a natural collagen extract, optionally having a fat content of 8% by weight or less and / or a protein content of at least 800 g per kg of extract, wherein the collagen has been extracted but not hydrolyzed or dissolved; and (ii) Partially hydrolyzed collagen, which when mixed with water at a temperature of 25°C in a ratio of 1 part by weight of the partially hydrolyzed collagen to 15 parts by weight of water, such that a portion of the partially hydrolyzed collagen is insoluble in water and a portion is water-soluble, a portion of the partially hydrolyzed collagen dissolves in water and a portion of the partially hydrolyzed collagen is suspended in water to form a cloudy mixture.

1. An edible animal chew comprising a blend of:

2. 10. The edible animal chew of claim 1, wherein (i) and (ii) are present in a weight:weight ratio of from 20:80 to 80:

20.

3. 3. The edible animal chew of claim 1 or 2, wherein the animal chew is substantially devoid of modified starch.

4. 3. The edible animal chew of claim 1 or 2, wherein components (i) and (ii) comprise at least 30% by weight of the composition, optionally at least 50% by weight of the composition, optionally at least 80% by weight of the composition, and optionally at least a portion of the remaining weight percent of the edible animal chew comprises ingredients selected from unmodified starch, water or a plasticizer comprising water, and alkyl succinate modified starch.

5. 5. The edible animal chew of claim 4, wherein said unmodified starch comprises corn starch.

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