Natural hydrocolloid systems for pet food compositions, pet food compositions containing the same, and preparations thereof.

Abstract

The natural hydrocolloid system can be used, for example, in pet food compositions. Another aspect of the present disclosure is a pet food composition containing such a natural hydrocolloid system, and a method for preparing the same. The hydrocolloid system can use a blend of fruit fiber, such as citrus fiber and apple fiber, and / or plant-based polysaccharides, such as psyllium, okra, chia, flaxseed, or seaweed, to provide gravy and even jelly with functionality comparable to existing gravy. The blend can replace currently used hydrocolloids and can be used in new recipes with a natural, clean label.

Description

【Technical Field】 【0001】 Cross - reference to Related Applications 【0001】This application claims priority to U.S. Patent Provisional Application No. 63 / 086,629, filed on October 2, 2020, the entire disclosure of which is incorporated herein by reference. 【Background Art】 【0002】 【0002】The present disclosure generally relates to compositions and methods that utilize the synergistic effect of plant - based polysaccharides and fruit fibers for gravy / gel that can be used to manufacture pet food, particularly wet pet food. 【0003】 【0003】In many commercially available pet food compositions that use a hydrocolloid system, such as chunk - in - jelly cat food compositions, gelling hydrocolloids such as κ - carrageenan, alginate, agar, or gellan gum are used alone or in combination to make the texture of the jelly desirable with respect to both processability and palatability. Other commercially available pet food compositions use hydrocolloid systems such as guar gum and xanthan gum alone as thickeners. 【0004】 【0004】Furthermore, pet food needs to be nutritious and should not cause any problems with digestion. A large amount of hydrocolloids contained in pet food is known to have an adverse effect on digestion (e.g., low fecal score). 【0005】 【0005】Consumers are becoming increasingly concerned about the use of undesirable additives. However, currently, there are few natural solutions to reduce the amount of chemical additives, such as chemically modified hydrocolloids, without adversely affecting product quality. Drawbacks include sedimentation of chunks in the can and inconsistencies in the amount of gravy and chunks when the can is filled. 【0006】 [Overview of the prefecture]

[0006] The inventors recognized the need to develop natural raw material substitutes for existing hydrocolloid systems used in wet pet food products that would provide similar or improved quality in terms of product appearance, texture, and palatability. As a result, the inventors have developed new natural substitutes that have gelling, thickening, and viscosity-enhancing functions in particular and that replace chemical additives. 【0007】

[0007] This disclosure relates, in general, to using the synergistic effect of the properties of plant polysaccharides and fruit fibers to produce a high viscosity in a gravy / gel that can be used in the manufacture of pet food, particularly wet pet food. The developed product and method produce the same texture properties as currently available recipes and can be handled in the same way as usual, avoiding new factory equipment or processes. The developed product and method use natural raw materials that are not considered additives, provide a clean label, and have nutritional and health properties as well as good consumer acceptance. 【0008】

[0008] Accordingly, in general embodiments, the present disclosure provides a method for preparing a hydrocolloid system. The method may include preparing a fruit fiber solution by making fruit fibers soluble in water, preparing a polysaccharide solution by making plant polysaccharides soluble in water, and preparing a hydrocolloid system containing fruit fibers and plant polysaccharides by mixing the fruit fiber solution and the polysaccharide solution. Making the fruit fibers and / or plant polysaccharides soluble in water can be done using a high-shear mixer at, for example, about 5000 to 7000 rpm. Mixing the fruit fiber solution and the polysaccharide solution may include pouring the fruit fiber solution into the polysaccharide solution. The hydrocolloid system can be sterilized by heat treatment or the like. 【0009】

[0009] In some embodiments, the concentration of fruit fiber in the fruit fiber solution is about 0.1% to about 2% by weight, about 0.75% to about 1.5% by weight, or about 1% by weight. 【0010】

[0010] In some embodiments, the concentration of plant-derived polysaccharides in the polysaccharide solution is about 0.1% by weight to about 1% by weight, or about 0.4% by weight to about 0.5% by weight. 【0011】

[0011] In one embodiment, the fruit fiber comprises at least one of citrus fiber or apple fiber. 【0012】

[0012] In one embodiment, the plant-derived polysaccharide includes at least one of psyllium, okra, seaweed, chia, flaxseed, or a combination thereof. 【0013】

[0013] In some embodiments, the plant-derived polysaccharides include seaweed. algae This includes at least one of Eucheuma cottonii, Eucheuma spinosum, Gracilaria verrucosa, Chondrus crispus, or a combination thereof. In one embodiment, the seaweed is Eucheuma cottonii. 【0014】

[0014] In one embodiment, the hydrocolloid system further comprises a calcium source. 【0015】

[0015] In another embodiment, the present disclosure provides a hydrocolloid system comprising fruit fibers and plant polysaccharides. 【0016】

[0016] In another embodiment, the Disclosure provides a method for preparing a pet food composition. This method may include preparing a gravy or jelly containing a hydrocolloid, preparing food chunks, and mixing the food chunks with the gravy or jelly to prepare a pet food composition. 【0017】

[0017] In one embodiment, the pet food composition comprises about 25% to about 75% by weight of gravy or jelly and about 25% to about 75% by weight of food chunks. In another embodiment, the pet food composition comprises about 60% by weight of gravy or jelly and about 40% by weight of pet food chunks. 【0018】

[0018] In another embodiment, the present disclosure provides a pet food composition comprising a gravy or jelly containing a hydrocolloid and food chunks. 【0019】

[0019] The advantage of this disclosure is to provide natural clean label alternatives to stabilizers and water binders commonly used in a variety of food applications. 【0020】

[0020] Another advantage of the present disclosure is that it provides a clean label alternative to existing hydrocolloids. 【0021】

[0021] Another advantage of the present disclosure is to provide compositions such as pet food products that use clean, natural raw materials. 【0022】

[0022] A further advantage of the present disclosure is to provide compositions such as pet food products that provide health benefits. 【0023】

[0023] Another advantage of the present disclosure is to provide compositions such as pet food products that are more appealing to consumers. 【0024】

[0024] Another advantage of the present disclosure is to provide a process for preparing compositions such as pet food products using clean, natural raw materials. 【0025】

[0025] Another advantage of the present disclosure is to provide a process for preparing compositions such as pet food products that provide health benefits. 【0026】 【0026】Additional features and advantages will become apparent from the following detailed description of the invention and the drawings. 【Brief Description of the Drawings】 【0027】 [Figure 1] Chunks-in-gravy products containing citrus fiber, psyllium, and combinations thereof, with and without the use of CaCl2 and KCl, are shown. [Figure 2] Chunks-in-gravy products containing combinations of citrus fiber and red algae, with and without the use of CaCl2 and KCl, are shown. 【Modes for Carrying Out the Invention】 【0028】 【0029】 All percentages are by weight based on the total weight of the composition, unless otherwise specified. Similarly, all ratios are by weight, unless otherwise specified. When a reference is made to pH, the value corresponds to the pH measured at 25 °C with a standard apparatus. As used herein, "about," "approximately," and "substantially" are understood to refer to numbers within a range of a numerical value, e.g., within -10% to +10% of the reference number, preferably within -5% to +5% of the reference number, more preferably within -1% to +1% of the reference number, and most preferably within -0.1% to +0.1% of the reference number. 【0029】 【0030】 Furthermore, it is to be understood that all numerical ranges herein include all integers, wholes, or fractions within that range. Further, these numerical ranges are to be interpreted as supporting claims directed to any number or subset of numbers within this range. For example, the disclosure of 1 to 10 is to be interpreted as supporting ranges such as 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc. 【0030】 【0031】When used herein and in the appended claims, singular words include plural forms unless the context clearly indicates otherwise. Thus, references to “one,” “a,” and “the” generally include the plural forms of the respective terms. For example, a reference to “an ingredient” or “a method” includes multiple such “ingredients” or “methods.” The term “and / or” used in the context of “X and / or Y” should be interpreted as “X” or “Y” or “X and Y.”

[0031] 【0032】 Similarly, the words “comprise,” “comprises,” and “comprising” should be interpreted as potentially including others, not exclusively. Likewise, the terms “include,” “including,” and “or” should all be interpreted as potentially including others, unless such interpretation is explicitly prevented by the context. However, embodiments provided herein may not include any elements not specifically disclosed herein. Therefore, disclosures of embodiments defined using the term “comprising” are also disclosures of embodiments that “essentially consist of” and “consist of” the disclosed components. When used herein, the term “example,” especially when followed by a list of terms, is merely illustrative and explanatory and should not be considered exclusive or comprehensive. All embodiments disclosed herein can be combined with any other embodiments disclosed herein unless otherwise expressly indicated.

[0032] 【0033】All percentages expressed herein refer to total weight percent in gravy, sheared gel gravy, pet food composition, or chunk-in-jelly pet food composition, as specified herein. The final composition contains water unless otherwise specified. The recipes in the examples are provided to give an example that will be understood by those skilled in the art regarding weight percent. "Quantity" may be the total amount of the referenced ingredient per serving of composition or the total amount per separate unit of composition, and / or the weight percent by dry weight of the referenced component. Furthermore, "quantity" includes zero; for example, a description of the quantity of a compound does not necessarily mean the presence of the compound unless accompanied by a range that excludes zero.

[0033] 【0034】 The term "animal" includes, but is not limited to, rodents, aquatic mammals, domesticated animals such as dogs and cats, livestock such as sheep, pigs, cattle and horses, and mammals including, but not limited to, humans. When "animal," "mammal," or their plural forms are used, these terms apply to all animals that may or may be used to express, or are intended to express, in the context of this section.

[0034] 【0035】The terms “food,” “food product,” and “food composition” mean products or compositions intended for consumption by animals and providing to such animals at least one nutrient. Furthermore, in this regard, these terms mean that the product or composition is in a ready-to-consume form and is not merely an intermediate product from which a consuming product or composition is made, although in some embodiments other food compositions may be added. The term “pet food” or “pet food composition” means any food composition intended for consumption by pets. The term “pet” means any animal that can benefit from or enjoy the compositions provided herein. For example, a pet may be any suitable animal, such as birds, bovines, canines, equids, felines, goats, wolves, mice, sheep, or pigs. The compositions of this disclosure, including many embodiments described herein, may include, be composed of, or essentially consist of, any additional or optional raw materials, components, or restrictions described herein, which are useful for dietary therapy, or otherwise useful for dietary therapy, in addition to the essential elements and restrictions described herein.

[0035] 【0036】As used herein, “complete nutrition” means that the composition contains sufficient variety and quantity of major nutrients (proteins, fats, and carbohydrates) and micronutrients to serve as the sole source of nutrition for the animal to which it is administered. An individual can obtain 100% of its nutritional requirements from such a complete nutrition composition. The term “complete and balanced,” when referring to a food composition, means a food composition that, based on the recommendations of recognized authorities in the field of animal nutrition, contains all known necessary nutrients in appropriate amounts and proportions, and therefore can serve as the sole source of dietary intake to sustain life or promote production without the need for additional nutritional supplements. Nutritionally balanced pet foods and animal diet compositions are well known and widely used in the art, including, for example, complete and balanced food compositions formulated according to standards established by the Association of American Feed Control Officials (AAFCO).

[0036] 【0037】 "Wet food" refers to pet food with a moisture content of approximately 50% to 90%, and in one embodiment, approximately 70% to 90%. "Dry food" refers to pet food with a moisture content of less than approximately 20%, in one embodiment, less than approximately 15%, and in certain embodiments, less than approximately 10%. "Semi-moist food" refers to pet food with a moisture content of approximately 20% to 50%, and in one embodiment, approximately 25% to 35%.

[0037] 【0038】 "Gravy" refers to a viscous liquid that turns into a jelly when cooled after heat treatment. As used herein, the term "chunk-in-jelly" refers to a food product consisting of food chunks mixed with jelly in an approximate ratio of 25 / 75 to about 60 / 40. As used herein, "hydrocolloidal" refers to gravy, jelly, and other semi-solid compositions. As used herein, the term "semi-solid" refers to a material whose physical properties are between those of a liquid and that of a solid.

[0038] 【0039】As used herein, the term “chunk-in-jelly pet food composition” refers to a pet food product consisting of food chunks mixed with jelly in an approximate ratio of 25 / 75 to approximately 60 / 40.

[0039] 【0040】 As used herein, the term “mechanically crushed seaweed” typically refers to ground seaweed, pulverized seaweed, or cut seaweed. Preferably, the maximum average longest diameter of each seaweed piece after ground, pulverized, or cut is between 150 μm and 3 mm. In contrast to chemically modified, e.g., alkali-treated, carrageenan and / or semi-refined carrageenan, the seaweed is washed. Mechanically crushed seaweed is not chemically modified.

[0040] 【0041】 The term "potassium source" refers to any compound containing potassium ions. In one embodiment, the potassium source may be selected from the group consisting of potassium chloride, potassium sulfate, potassium carbonate, and mixtures thereof.

[0041] 【0042】 The term "calcium source" refers to any compound containing calcium ions. In one embodiment, the calcium source may be selected from the group consisting of calcium chloride, calcium sulfate, calcium carbonate, and mixtures thereof.

[0042] 【0043】 As used herein, the term "container" may refer to a can, pouch, or tray.

[0043] 【0044】 The term "plant protein" refers to plant-derived proteins known in the art. In one embodiment, the plant protein is selected from the group consisting of wheat gluten, pea protein, egg protein, soy protein, and mixtures thereof.

[0044] 【0045】The term "syneresis" refers to the phenomenon in which water is spontaneously released from the structure of polysaccharide hydrogels.

[0045] 【0046】 As used herein, the term “adhesion” refers to the ability of a gravy or jelly to adhere to other components of a composition. Adhesion was evaluated experimentally by testing the solution with a finger. Adhesion was rated on a scale of 1 to 5, where 1 was non-adhesive and 5 was very adhesive.

[0046] 【0047】 The term "gel" refers to a solid or semi-solid matrix formed by the interaction of one or more polysaccharides with water, which is self-supporting for at least a few minutes and partially deforms elastically when subjected to deformation forces (elastic gel). A brittle gel is a gel that breaks (rather than partially deforms) when pressure is applied. In more technical terms, the gelation point is achieved when G' (storage modulus) = G'' (viscosity) at a frequency of 1 Hz, and the composition achieves a gel structure when G' > G'' at a frequency of 1 Hz.

[0047] 【0048】 In this specification, meat and meat by-products used as food chunks are understood to mean any meaty parts of slaughtered warm-blooded animals, preserved in a fresh state or by proper processing, and any products and by-products resulting from the processing of the body or body parts of warm-blooded animals. Meat is understood to mean, in particular, the meat and offal from chickens, rabbits, cattle, or sheep. Offal is understood to mean the lung lobes and the liver or kidneys. Meat by-products are understood to mean meal / powder obtained from the carcasses of the aforementioned animals. In this specification, fish and fish by-products are considered to be included in the definition of meat and meat by-products. Fish and fish by-products are understood to mean fish or fish parts, preserved in a fresh state or by proper processing, and by-products of their processing. Salmon or sardines may be used as fish, and fishmeal may be used as a by-product.

[0048] 【0049】The embodiments described herein can be used interchangeably for products and methods. For example, a hydrocolloidal thickener described in the context of a method such as a method for producing a hydrocolloid system or a method for producing a chunk-in-jelly formulation can also be used in the context of a product, such as a gravy system, a chunk-in-jelly system, or a hydrocolloid system.

[0049] 【0050】 The compositions disclosed herein may not contain any elements not specifically disclosed herein. Therefore, disclosures of embodiments using the term “comprising” include disclosures of embodiments that “consist essentially of” a specified component, and embodiments that “consist of” a specified component. Similarly, the methods disclosed herein may not contain any steps not specifically disclosed herein. Therefore, disclosures of embodiments using the term “comprising” include disclosures of embodiments that “consist essentially of” a specified step, and embodiments that “consist of” a specified step. Unless otherwise stated and directly expressed, any embodiment disclosed herein may be combined with any other embodiment disclosed herein.

[0050] 【0051】 Unless otherwise stated, all technical and scientific terms, as well as any abbreviations, used herein have the same meaning as those generally understood by those skilled in the art to which the present invention pertains. Any composition, method, product, or other technique or material similar or equivalent to those described herein may be used in carrying out the present invention, but preferred compositions, methods, products, or other techniques or materials are described herein.

[0051] 【0052】Another aspect of this disclosure is a method for preparing a hydrocolloid system. This method may include preparing a fruit fiber solution by solubilizing fruit fibers in water, preparing a polysaccharide solution by solubilizing plant polysaccharides in water, and preparing a hydrocolloid system containing fruit fibers and plant polysaccharides by mixing the fruit fiber solution and the polysaccharide solution. Solubling the fruit fibers and / or plant polysaccharides in water can be done using a high-shear mixer at, for example, about 5000 to 7000 rpm. Mixing the fruit fiber solution and the polysaccharide solution may include pouring the fruit fiber solution into the polysaccharide solution. The hydrocolloid system can be sterilized by heat treatment or the like. After sterilization (retort treatment), the viscosity gelling properties and other properties remained functionally intact.

[0052] 【0053】 Alternatively, the method for preparing the hydrocolloid system may include solubilizing fruit fibers and plant polysaccharides in the same water and mixing them using a high-shear mixer at, for example, about 5000-7000. The water may be cold or hot. The resulting solution may be boiled for 5-10 minutes.

[0053] 【0054】 The prepared hydrocolloid systems have pressures exceeding 2000 mPa·s, 2000-6000 mPa·s, for example, 2000-4000 mPa·s, 3000-5000 mPa·s, 4000-6000 mPa·s, 2000-3000 mPa·s, 3000-4000 mPa·s, 4000-5000 mPa·s, 5000-6000 mPa·s, 2000-2500 mPa·s, 2500-3000 mPa·s, 3000-3500 mPa·s, 3500- It may have viscosities of 4000 mPa·s, 4000-4500 mPa·s, 4500-5000 mPa·s, 5000-5500 mPa·s, 5500-6000 mPa·s, 6000-6500 mPa·s, 6500-7000 mPa·s, 7000-7500 mPa·s, 7500-8000 mPa·s, 8000-8500 mPa·s, 8500-9000 mPa·s, 9000-9500 mPa·s, and 9500-10,000 mPa·s.

[0054] 【0055】In some embodiments, when a hydrocolloid system is used in chunk-and-jelly or chunk-and-gravy products, the desired viscosity varies depending on the container filling process. For example, when using a two-step filling process, a viscosity of less than 2000 mPa·s or less than 1000 mPa·s may be desirable. In a two-step filling process, the chunk composition is first placed in the container, followed by the addition of the gravy or jelly composition. A lower viscosity composition facilitates flow. In a one-step filling process, the chunks and gravy or chunks and jelly are combined, mixed, and then filled into the container. In this embodiment, it may be desirable for the gravy or jelly to have a similar viscosity to the chunks, and therefore a viscosity > 2000 mPa·s may be preferred.

[0055] 【0056】 The concentration of fruit fiber in the fruit fiber solution may be about 0.1% to about 2% by weight, for example, about 1.5% or 2% by weight, about 0.75% to about 1.5% by weight, or about 1% by weight. The concentration of plant-derived polysaccharides in the polysaccharide solution may be about 0.1% to about 1% by weight, for example, about 0.4% to about 0.5% by weight, about 0.4% by weight, or about 0.5% by weight.

[0056] 【0057】 Fruit fibers may be made soluble in cold water. The temperature of the cold water may be about 15°C to about 30°C, for example, 25°C. Plant polysaccharides may be made soluble in hot water. The temperature of the hot water may be about 70°C to about 90°C, for example, 80°C. Alternatively, fruit fibers and plant polysaccharides may be made soluble in the same cold or hot water.

[0057] 【0058】 The fruit fiber may include at least one of citrus fiber or apple fiber. In some embodiments, the fruit fiber includes citrus fiber. The plant polysaccharide may consist of at least one of psyllium, okra, seaweed, chia, flaxseed, or a combination thereof.

[0058] 【0059】In some embodiments, the plant polysaccharides, including psyllium, okra, seaweed, chia, flaxseed, or combinations thereof, may further contain starch, such as tapioca starch, corn starch, wheat starch, or rice starch.

[0059] 【0060】 In one embodiment, the plant polysaccharide includes seaweed. In some embodiments, the seaweed includes at least one of Euonymus cotneyi, Euonymus spinosum, Gracilaria, Chondrus crispus, or a combination thereof. In one embodiment, the seaweed is Euonymus cotneyi.

[0060] 【0061】 The seaweed may be mechanically crushed. The concentration of seaweed in the polysaccharide solution may be about 0.1% to about 2% by weight, about 0.15% to about 0.5% by weight, about 0.15% by weight, or about 0.5% by weight.

[0061] 【0062】 In one embodiment, the plant-derived polysaccharides include seaweed and starches such as tapioca starch. The concentration of tapioca starch in the polysaccharide solution may be about 0.1% to about 1% by weight, for example, 0.5% by weight.

[0062] 【0063】 In one embodiment, the plant polysaccharide includes at least one of Eukeuma cottonii, Eukeuma spinosum, Gracilaria, Chondrus crispus, or a combination thereof.

[0063] 【0064】 The polysaccharide solution may contain a calcium source. In some embodiments, the concentration of the calcium source in the polysaccharide solution is about 0.1% to about 1% by weight, for example, about 0.2 to 0.8% by weight, about 0.3 to 0.7% by weight, about 0.4 to 0.6% by weight, or about 0.5% by weight. In some embodiments, the calcium source includes CaCl2 or CaCO3. In one embodiment, the polysaccharide solution includes psyllium and a calcium source such as CaCO3.

[0064] 【0065】In one embodiment, the plant-derived polysaccharide includes psyllium.

[0065] 【0066】 In some embodiments, when psyllium is present in a polysaccharide solution, the concentration of psyllium in the polysaccharide solution is about 0.1% by weight to about 1% by weight, for example, about 0.75% by weight or about 0.5% by weight.

[0066] 【0067】 In one embodiment, the plant-derived polysaccharide includes okra. In some embodiments, the concentration of okra in the polysaccharide is about 0.1% to about 2% by weight, for example, about 0.5% by weight, about 1% by weight, about 2% by weight, about 0.5 to 1% by weight, about 1 to 2% by weight, or about 0.5 to 1.5% by weight.

[0067] 【0068】 In some embodiments, the concentration of the potassium source in the hydrocolloid system is about 0.1% to about 2% by weight, for example, about 0.17% by weight. In one embodiment, the potassium source is potassium chloride. In another embodiment, the potassium source contains K2CO3.

[0068] 【0069】 Another aspect of this disclosure is a hydrocolloid system comprising fruit fibers and plant polysaccharides disclosed herein. The hydrocolloid system can be prepared as disclosed herein.

[0069] 【0070】 In some embodiments, the fruit fiber comprises at least one of citrus fiber or apple fiber. In one embodiment, the fruit fiber is essentially composed of citrus fiber or apple fiber. In one embodiment, the fruit fiber comprises citrus fiber.

[0070] 【0071】 In some embodiments, the plant-based polysaccharide comprises at least one of psyllium, okra, seaweed, chia, flaxseed, or a combination thereof. In another embodiment, the plant-based polysaccharide essentially consists of psyllium, okra, seaweed, chia, flaxseed, or a combination thereof.

[0071] 【0072】In one embodiment, the plant polysaccharide includes seaweed. In some embodiments, the seaweed includes at least one of Eukeuma cottonii, Eukeuma spinosum, Gracilaria, Chondras crispus, or a combination thereof. In another embodiment, the seaweed essentially consists of Eukeuma cottonii, Eukeuma spinosum, Gracilaria, Chondras crispus, or a combination thereof. In yet another embodiment, the seaweed may be mechanically crushed.

[0072] 【0073】 In one embodiment, the plant-derived polysaccharides include seaweed and starches such as tapioca starch.

[0073] 【0074】 In one embodiment, the hydrocolloid system includes a calcium source. In some embodiments, the calcium source includes CaCO3 or CaCl2. In some embodiments, the plant-based polysaccharide includes psyllium and a calcium source such as CaCO3.

[0074] 【0075】 In one embodiment, the plant-derived polysaccharide includes psyllium.

[0075] 【0076】 In one embodiment, the plant-derived polysaccharide includes okra.

[0076] 【0077】 In some embodiments, the hydrocolloid system includes a potassium source. In one embodiment, the potassium source includes potassium chloride. In another embodiment, the potassium source includes potassium carbonate.

[0077] 【0078】In one embodiment, the hydrocolloid system has a viscosity greater than 2000 millipascal seconds (MPa·s). In one embodiment, the viscosity is approximately 2000 to approximately 6000 mPa·s, for example, approximately 2000 to approximately 4000 mPa·s, approximately 3000 to approximately 5000 mPa·s, approximately 4000 to approximately 6000 mPa·s, approximately 2000 to approximately 3000 mPa·s, approximately 3000 to approximately 4000 mPa·s, approximately 4000 to approximately 5000 mPa·s, approximately 5000 to approximately 6000 mPa·s, approximately 2000 to approximately 2500 mPa·s, approximately 2500 to approximately 3000 mPa·s, approximately 3000 to approximately 3500 mPa·s, approximately 35 The pressure ranges are approximately 0-4000 mPa·s, approximately 4000-4500 mPa·s, approximately 4500-5000 mPa·s, approximately 5000-5500 mPa·s, approximately 5500-6000 mPa·s, 6000-6500 mPa·s, 6500-7000 mPa·s, 7000-7500 mPa·s, 7500-8000 mPa·s, 8000-8500 mPa·s, 8500-9000 mPa·s, 9000-9500 mPa·s, and 9500-10,000 mPa·s.

[0078] 【0079】 In some embodiments, the hydrocolloid system is used in a two-step filling process and has a viscosity of less than about 2000 mPa·s or less than about 1000 mPa·s. In another embodiment, the hydrocolloid system is used in a one-step filling process and has a viscosity greater than 2000 mPa·s. In yet another embodiment, the hydrocolloid is used in a one-step filling process and has a viscosity of about 3000 mPa·s to about 5000 mPa·s.

[0079] 【0080】Another aspect of the present disclosure is a method for preparing a pet food composition. In one embodiment, the method comprises preparing a gravy or jelly containing a hydrocolloid system disclosed herein, preparing food chunks, and mixing the food chunks with the gravy or jelly to prepare a pet food composition. In another embodiment, the pet food composition is then filled into a container, which may then be retorted. In one embodiment, the pet food composition is a chunk-in-jelly pet food composition. In another embodiment, the pet food composition is a chunk-in-gravy pet food composition.

[0080] 【0081】 Another aspect of this disclosure is a pet food composition. The pet food composition may be prepared as disclosed herein. The pet food composition may include a gravy or jelly containing a hydrocolloid system as disclosed herein, and food chunks.

[0081] 【0082】 In some embodiments, the pet food composition comprises about 25% to about 75% by weight of gravy or jelly and about 25% to about 75% by weight of food chunks. In one embodiment, the pet food composition comprises about 60% by weight of gravy or jelly and about 40% by weight of food chunks.

[0082] 【0083】 Food chunks may be selected from the group consisting of meat, gluten, plant-based protein sources, and mixtures thereof.

[0083] 【0084】Natural dietary fibers, such as citrus and apple fibers, are composed of soluble and insoluble (primarily cellulose and pectin) fibers. Citrus fibers are a natural, clean-label alternative to stabilizers and water binders commonly used in a variety of food applications, including bakery products, meat, dairy products, beverages, sauces, and desserts. The viscosity and structure obtained by the fiber suspension derive from the entanglement and interaction between the well-dispersed individual fibers. The stabilizing properties of citrus fibers largely depend on creating a larger surface area, resulting in smaller pores and better water retention. Therefore, the functional attributes of citrus fibers largely depend on dispersion and activation. The hydrocolloid systems disclosed herein may be clean-label alternatives to existing hydrocolloids, as they achieve optimal viscosity and water retention capacity after activation with a high-shear mixer. [Examples]

[0084] 【0085】 Example 1-1: Raw materials 【0086】 Citrus and apple fiber were used as raw materials. These raw materials included HERBACEL AQ Plus Citrus 01 (powder), HERBACEL AQ Plus Citrus 07 (powder), HERBACEL PLUS CITRUS N (powder), HERBACEL AQ PLUS CITRUS F (powder), and HERBACEL AQ PLUS APPLE 09 (powder) manufactured by HERBAFOOD (Germany).

[0085] 【0087】 I purchased a P95T VITACEL glow stick from JRS RETTENMAIER.

[0086] 【0088】 The seaweed ingredients included MARCEL Eucoma cottonii (flakes, 590 mM) and NUWEN Chondrus crispus (powder). Tapioca starch powder from AVEBE was used.

[0087] 【0089】Solutions of citrus raw materials and apple fiber raw materials were prepared in cold water at concentrations of 1%, 1.5%, and 2% by weight, respectively. The viscosity (cps) was measured over time at 0, 1, and 12 hours using a Brookfield RVT viscometer at 20 rpm and 25°C. The results are shown in Table 1a.

[0088] [Table 1]

[0089] 【0090】 The citrus and apple fibers exhibited a texture similar to apple puree. The compositions were viscous, not sticky. The citrus fiber composition was pale yellow and had no strong odor. The apple fiber composition was brown, similar to caramel coloring, and had an apple odor. Due to the viscosity and color of the compositions, they are good alternatives to chemically modified hydrocolloid systems currently used in food applications.

[0090] 【0091】 Examples 1-2: Citrus fiber, psyllium, and combinations thereof, with and without the use of CaCl2 or KCl. 【0092】 Compositions containing citrus fibers, psyllium, and combinations thereof were prepared with and without the use of calcium chloride or potassium chloride. Generally, the compositions were prepared by adding the powder to hot water (80°C) and mixing at high shear for 3 minutes. The viscosity of each sample was measured on the day of preparation (D) and the day after preparation (D+1) using a Brookfield RVT viscometer (20 rpm, 25°C, spindle 4 or spindle 5).

[0091] [Table 2]

[0092] 【0093】 A blend of citrus fiber and psyllium has a higher viscosity than either ingredient alone. The addition of calcium chloride increases the viscosity of the composition in some cases, and potassium chloride provides an even greater boost to viscosity.

[0093] 【0094】 Examples 1-3: Preparation of Chunk-in-Gravy Compositions 【0095】 Each of the compositions in Table 1b was used as a gravy for the chunk-in-gravy composition. The chunk portion of the chunk-and-gravy was obtained by washing and drying chunks from commercially purchased chunk-and-gravy products (e.g., Purina Gourmet Perle).

[0094] 【0096】 After preparing the gravy and chunks as described above, the chunks and gravy were combined and mixed. The composition was filled into cans, weighed, capped, sealed, and retorted at 120°C for 45 minutes. Each can weighed 85g (±1g) and contained 60% gravy (51g) and 40% chunks (34g).

[0095] 【0097】 The combination of citrus fibers and psyllium provided a homogeneous, glossy product with a good cosmetic appearance, and the gravy adhered to the chunks with little to no syneresis. See Figure 1.

[0096] 【0098】 Most blends of citrus fiber and psyllium were similar to, or even better than, commercially available gravy products consisting of guar and xanthan gum. The blends not only provided sufficient viscosity (>1000) but also possessed tackiness, forming gels depending on the parameters.

[0097] 【0099】 Examples 1-4: Citrus fiber, psyllium, and combinations thereof using starch 【0100】Compositions containing citrus fibers, psyllium, and combinations thereof were prepared using starch. Generally, the compositions were prepared by adding the powder to hot water (80°C) and mixing at high shear for 3 minutes. The viscosity of each sample was measured on the day of preparation (D) and the day after preparation (D+1) using a Brookfield RVT viscometer (20 rpm, 25°C, spindle 4 or spindle 5). The results are shown in Table 1c.

[0098] [Table 3]

[0099] 【0101】 The addition of starch to the blend increased viscosity, also provided tackiness, and / or reduced syneresis.

[0100] 【0102】 Examples 1-5: Citrus fiber, seaweed, and combinations thereof with and without the use of KCl and / or CaCl2 【0103】 Compositions containing citrus fibers and seaweed were prepared with and without the use of CaCl2 and / or KCl. Generally, the compositions were prepared by adding citrus fibers to cold water (25°C) and seaweed powder to hot water (80°C), and mixing each at high shear for 3 minutes. The cold solution (60% total final solution) was added to the hot solution (40% total final solution) and blended with a whisk. The viscosity of each sample was measured on the day of preparation (D) and the day after preparation (D+1) using a Brookfield RVT viscometer (20 rpm, 25°C, spindle 4 or spindle 5). The results are shown in Table 1d.

[0101] [Table 4]

[0102] 【0104】Potassium chloride and calcium chloride almost always resulted in a D+1 viscosity increase for blends of citrus fiber and red algae. At least one example, the addition of 1% citrus fiber + 0.2% E. cottonii + 0.15% CaCl2, provides evidence that the amount of seaweed required may decrease with the addition of calcium chloride.

[0103] 【0105】 The compositions listed in Table 1d were also used to prepare chuck and gravy products. The products were prepared as described above, and their appearance characteristics were evaluated. All combinations of seaweed and citrus fibers (with or without CaCl2 or KCl) yielded a good appearance, the gravy adhered to the chunks, and there was no syneresis. Figure 2.

[0104] 【0106】 Examples 1-5: Combinations of citrus fiber, psyllium, and seaweed 【0107】 Combinations of citrus fiber, psyllium, and seaweed were prepared. Viscosity, tackiness, and gel formation were evaluated. The results are shown in Table 1e.

[0105] [Table 5]

[0106] 【0108】 The blend of citrus fiber, psyllium, and seaweed resulted in high viscosity and stickiness in the composition. Compositions containing equal concentrations of citrus fiber and psyllium yielded some of the highest viscosities. Overall, the blend of citrus fiber, psyllium, and red algae provided viscous (texture) and sticky properties, with little to no cineresis, and formed a gel depending on the parameters. As a result, the blend can be used for a new generation of hydrocolloidal feedstock materials with clean labeling and nutritional claims.

[0107] 【0109】Chunk-in-gravy products using the compositions listed in Table 1e were prepared as described above. All compositions yielded results with an appearance comparable to commercial standards.

[0108] 【0110】 Example 2-1: Raw materials 【0111】 I purchased commercially available citrus fiber obtained from dried lime pulp from HERBAFOOD. I purchased Eukeuma cottonii, a red alga from the Philippines, from MARCEL. I purchased Chondrus crispus, a red alga from France, from NUWEN. I purchased Psyllium P95 Vitacel, derived from the seed husks of Plantago ovata, from JRS. I purchased Okra NIG0052 (Okra A) from HARM FOODS. I obtained Okra ING6038 (Okra B) from NESTLE. I obtained linseed (ING5079) derived from flax seeds (Linum usitatissimum), chia (ING5134) derived from Salvia hispanica, and okra extract from NESTLE.

[0109] 【0112】 Citrus fiber and polysaccharide solutions were prepared by dissolving the powders of each raw material in cold water (20-25°C) or hot water (80°C) using a Silverson high-shear mixer at a speed of approximately 5000-7000 rpm for 3 minutes. The viscosity of each solution was measured using a Brookfield RVT viscometer (20 rpm, 25°C, spindle 4).

[0110] 【0113】 Table 2a shows the viscosity measurements for two different citrus fiber samples at different concentrations dissolved in cold water (approximately 25°C) and hot water (approximately 80°C).

[0111] [Table 6]

[0112] 【0114】Table 2b shows the results of viscosity measurements, as well as the functional properties of okra, flaxseed, and chia seeds soluble in cold water (approximately 25°C) and hot water (approximately 80°C).

[0113] [Table 7]

[0114] 【0115】 Okra and chia seeds exhibited good solubility in cold water. A 4% solution yielded sufficient viscosity and an interesting texture. In some cases, temperature and time also affected viscosity. With raw materials provided as very fine pollen-like powders, undesirable lumps or heterogeneous solutions often formed during shearing. Furthermore, chia seeds in cold water were difficult to disperse completely and also gave heterogeneous mixtures containing lumps. Okra B and flaxseed in hot water were also difficult to disperse and / or exhibited heterogeneity.

[0115] 【0116】 Tables 2c and 2d show the viscosity measurements of psyllium solutions. Samples were prepared with cold or hot water, and several samples prepared in cold water were heated to 80°C after the solution preparation to evaluate the effect of temperature.

[0116] [Table 8] 【0117】 [Table 9] 【0118】

[0117] The psyllium solution exhibited a brown-caramel color and had a pleasant odor. The texture was very sticky (4 / 5 or 5 / 5), resulting in gel formation. All prepared solutions yielded a similar appearance. Solutions with a psyllium concentration of less than 2% were not sufficiently viscous, while solutions with a concentration greater than 5% were too viscous, even solid, and formed a homogeneous, strongly elastic, sticky paste that did not easily crumble. As a result, psyllium alone at a concentration of 2-3 wt% can provide the most useful applications in gravy or jelly. Lower concentrations of psyllium may be useful when used in blends with other raw materials such as fruit fibers. Compositions containing 2-3 wt% psyllium formed a gel in cold solution. Weak gels were brittle. When the gel crumbled, the viscosity did not decrease. When the cold solution was heated, the viscosity increased significantly. 【0119】

[0118] Based on these results, psyllium can function as a substitute for starch in gravy or jelly food applications and can also eliminate the need to add caramel coloring agents. 【0120】

[0119] Example 2-2: Okra blend of citrus fiber

[0120] Blends of citrus fiber and okra were evaluated to determine if they could produce a texture (viscosity), stickiness, and appearance similar to current gravy used in wet pet food. The viscosity of compositions containing citrus fiber and okra in cold water (T=15-30°C) and hot water (T=75-95°C) is reported in Table 2e. Viscosity was measured using a Brookfield RVT viscometer at 20 rpm and 25°C (spindle 4). 【0121】 [Table 10] 【0122】

[0121] A blend of 2% okra A and 2% citrus fiber in cold water showed the highest viscosity among the okra / citrus fiber blends, but no gel formation was observed for any of the blends in Table 2e. The solution was a yellowish-green solution with a herbal aroma and a viscosity of approximately 3 / 5. Based on the properties of the okra / citrus fiber blends, they are best suited for use in gravy rather than jelly in applications such as pet food, beverages, or confectionery. 【0123】

[0122] Example 2-3: Blend of citrus fiber and psyllium

[0123] Blends of citrus fiber and psyllium were prepared, and the physical properties of the mixtures were evaluated. Citrus fiber powder and psyllium powder were added to cold or hot water and mixed for 1 to 3 minutes at a speed of approximately 5000 to 7000 rpm using a Silverson high-shear mixer. Several solutions were placed in boiling water for approximately 10 minutes, and then cooled to room temperature over approximately 5 to 10 minutes. Viscosity results (measured at 25°C) are shown in Table 2f. 【0124】 [Table 11] 【0125】

[0124] The combination of psyllium and citrus fiber was more viscous than either psyllium or citrus fiber alone. A blend of 2% by weight of citrus fiber and 0.5% by weight of psyllium provided a sticky solution and formed a gel, which was brittle in cold water and elastic but easily collapsed in hot water. The viscosity increased in hot water, and the elastic gel formation was stronger. The final product was a sticky yellowish-brown composition with no strong odor and an apple puree texture. 【0126】

[0125] Example 2-4: Blend of citrus fiber with psyllium and CaCO3

[0126] The effect of adding CaCO3 to citrus fiber / psyllium blends was evaluated. Samples were prepared by simultaneously adding both powders to hot or cold water, followed by solubility using a high-shear mixer. Several cold water samples were also placed in boiling water for 10 minutes and then allowed to cool at room temperature for 5-10 minutes. The viscosity of each solution was measured using a Brookfield RVT viscometer at 20 rpm and 25°C with spindle 4 or spindle 5. The viscosity measurement results are reported in Tables 2g and 2h. 【0127】 [Table 12] 【0128】

[0127] Blends of psyllium and CaCO3 showed increased viscosity compared to psyllium solutions without CaCO3. A brittle gel formed in cold water, while a strong elastic gel formed in hot water. The solution was also viscous (4 / 5 or 5 / 5). In all cases, the viscosity increased when the solution was placed in boiling water for 10 minutes. 【0129】 [Table 13] 【0130】

[0128] The blend of citrus fiber and CaCO3 showed higher viscosity than the blend without CaCO3. Citrus fiber did not show any gel formation, regardless of the presence or absence of CaCO3. 【0131】

[0129] A blend of citrus fiber, psyllium, and CaCO3 was evaluated. To prepare the blend, citrus fiber powder, psyllium powder, and CaCO3 were added simultaneously to cold or hot water and then dissolved using high shear for 1 to 3 minutes. Viscosity was measured as described in the previous experiment. The results are reported in Table 2i. 【0132】 [Table 14] 【0133】

[0130] The blend of citrus fiber + psyllium + CaCO3 did not produce gel formation at the tested concentrations. Furthermore, neither time nor temperature appeared to affect viscosity. 【0134】

[0131] Example 3-1 Fruit Fiber, Vegetable Polysaccharides, and Blends in Chunk and Gravy Product

[0132] Fruit fibers, plant polysaccharides, and combinations thereof were tested as hydrocolloidal systems for chunk and gravy pet food compositions. Gravy compositions using fruit fibers and plant polysaccharides alone, as well as gravy compositions having blends of fruit fibers and plant polysaccharides, were prepared and their physical and sensory properties were evaluated. The gravy was generally prepared as described above, with the powder soluble in cold or hot water alone or in combination, in some cases the powder was soluble in cold and hot water separately, then the cold water solution was added to the hot water solution, and finally in some cases the powder was soluble in cold or hot water. The chunk portion of the chunk and gravy was obtained by washing and drying chunks from commercially purchased chunk and gravy products (e.g., Purina Gourmet Perle). 【0135】

[0133] After preparing the gravy and chunks as described above, the chunks and gravy were combined and mixed. The composition was filled into cans, weighed, capped, sealed, and retorted at 120°C for 45 minutes. Each can weighed 85g (±1g) and contained 60% gravy (51g) and 40% chunks (34g). 【0136】

[0134] The viscosity, stickiness, and functional properties of the gravy prepared before mixing with the chunks as described above are shown in Table 3a. 【0137】 [Table 15] 【0138】

[0135] Gravy 2, Gravy 3, Gravy 4, Gravy 5, and Gravy 6 provide a good gravy appearance with functionality similar to commercially available chunk and gravy products. 【0139】

[0136] Further gravy recipes were prepared and evaluated as described above. The results are shown in Table 3b. 【0140】 [Table 16] 【0141】

[0137] Gravy 1 formed an elastic gel with good adhesion to the chunks. Gravy 2 had some cineresis. Gravy 3 had much lower viscosity. Gravy 4 had some cineresis and did not have an apple smell. 【0142】

[0138] The gravy, mixed with the chunks and retorted, demonstrated a synergistic effect between citrus / apple fiber and psyllium, and such gravy can be used in products with good viscosity, stickiness and appearance similar to the Gourmet Perle GIG standard composed of guar and xanthan gum. As a result, the blend of citrus fiber and psyllium was able to replace the two hydrocolloids, xanthan gum and guar. 【0143】

[0139] Therefore, by using fruit fibers such as citrus fibers and apple fibers together with plant-based polysaccharides such as psyllium, okra, chia, or flaxseed, it is possible to provide gravy and even jelly that have comparable functionality to current gravy. As a result, these blends can replace currently used hydrocolloids and can be used in new recipes with a natural, clean label.

Claims

[Claim 1] It contains fruit fiber and plant-derived polysaccharides. The aforementioned plant-derived polysaccharide includes at least one of psyllium, okra, seaweed, chia, flaxseed, or a combination thereof. The aforementioned seaweed is a hydrocolloid, including Eucommia cottonii. [Claim 2] The hydrocolloid system according to claim 1, wherein the fruit fiber comprises at least one of citrus fiber or apple fiber. [Claim 3] The hydrocolloid system according to claim 1, wherein the plant-derived polysaccharide includes seaweed. [Claim 4] The hydrocolloid system according to claim 3, wherein the seaweed is Eucoma cottonii. [Claim 5] The hydrocolloid system according to claim 1, further comprising a calcium source. [Claim 6] The calcium source is CaCO ３ and CaCl ２ A hydrocolloid system according to claim 5, selected from the group consisting of the following. [Claim 7] The hydrocolloid system according to claim 4, wherein the plant-derived polysaccharide further comprises at least one of psyllium, okra, chia, flaxseed, or a combination thereof. [Claim 8] The hydrocolloid system according to claim 1, wherein the plant-derived polysaccharide includes okra. [Claim 9] The hydrocolloid system according to claim 1, further comprising a potassium source. [Claim 10] The hydrocolloid system according to claim 9, wherein the concentration of the potassium source in the hydrocolloid system is 0.1% by weight to 2% by weight. [Claim 11] The hydrocolloid system according to claim 9, wherein the potassium source includes potassium chloride. [Claim 12] The hydrocolloid system according to claim 1, wherein the hydrocolloid system has a viscosity of more than 2000 mPa·s. [Claim 13] The hydrocolloid system according to claim 1, wherein the hydrocolloid system has a viscosity of 2000 to 6000 mPa·s. [Claim 14] A method for preparing a pet food composition, To prepare a gravy or jelly containing a hydrocolloid system according to any one of claims 1 to 13, The pet food composition is prepared by mixing food chunks with the gravy or jelly, Methods that include... [Claim 15] The method according to claim 14, wherein the gravy or jelly constitutes 55% to 65% by weight of the pet food composition, and the food chunks constitute 35% to 45% by weight. [Claim 16] The method according to claim 14, wherein the food chunk comprises a raw material selected from the group consisting of meat, gluten, a plant protein source, and mixtures thereof. [Claim 17] The method according to claim 14, wherein the pet food composition is a chunk-in-jelly pet food composition. [Claim 18] A gravy or jelly containing a hydrocolloid system according to any one of claims 1 to 13, Food chunks dispersed in the aforementioned gravy or jelly, A pet food composition comprising, The gravy or jelly constitutes 55% to 65% by weight of the pet food composition, and the food chunks constitute 35% to 45% by weight of the pet food composition. A pet food composition wherein the food chunks contain raw materials selected from the group consisting of meat, gluten, plant protein sources, and mixtures thereof.

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