Dog Chew Treat Composition Reducing Stickiness
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Solution Overview
Problem
Existing dog treats often become sticky during and after consumption, leading to potential damage to home furnishings, discomfort for pets, and adherence to clothing or the pet's mouth, which is undesirable.
Innovation Solution
A chewable dog treat composition comprising flour, melted carbohydrate (such as dextrose), and dietary fiber, which reduces stickiness and adds hardness, texture, and sweetness, while also acting as a binder to maintain shape, along with optional palatants, aromatic compounds, and preservatives for enhanced taste and shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional compositions are used for dog treats, then the treats are palatable and chewable, but they become sticky during and after consumption causing damage to furnishings and discomfort to pets
Solution Approach 1:
The patent applies composite materials by combining multiple ingredients (flour, melted carbohydrate, dietary fiber, and optional additives) to create a treat composition that achieves non-sticky properties. The specific combination of flour as a base, melted carbohydrate for binding and hardness, and dietary fiber for texture and moisture absorption creates a composite material that resolves the stickiness problem while maintaining manufacturability
Solution Approach 2:
The patent applies parameter changes by controlling the physical state and proportions of ingredients, particularly using melted carbohydrate (such as melted sugar or syrup) that cools to form a firm matrix. The composition parameters are optimized to achieve approximately 30-70% flour, 10-40% melted carbohydrate, and 5-20% dietary fiber, with specific temperature control during manufacturing to ensure the treat sets properly without becoming sticky
2Duration of action of moving object
If the treat is made harder to increase chew time, then the chew duration increases, but the treat may become too difficult for some pets to chew
Solution Approach 1:
The patent applies dynamics by creating a treat with time-dependent mechanical properties. The treat is manufactured at elevated temperatures where the melted carbohydrate is fluid, allowing easy molding and initial softness. As the treat cools, the carbohydrate matrix solidifies, progressively increasing hardness and extending chew time. This dynamic transformation allows the treat to be easy to chew initially while providing extended chewing duration as it gradually firms up
Solution Approach 2:
The patent applies local quality by creating regions of different hardness within the treat structure. The outer surface may firm up faster than the interior, or certain ingredient distributions may create softer zones that are easier to bite into while maintaining overall structural integrity for extended chewing. The dietary fiber components may create localized textural variations that facilitate chewing while the carbohydrate matrix provides overall hardness
3Object-generated harmful factors
If more dietary fiber is added to reduce stickiness, then the stickiness is reduced, but the treat may become less palatable
Solution Approach 1:
The patent applies parameter changes by carefully controlling the amount and type of dietary fiber added, optimizing it to fall within specific ranges (5-20% of total composition) where it effectively reduces stickiness without adversely affecting palatability. The fiber parameters are balanced with other ingredients, particularly the melted carbohydrate content, to ensure the treat maintains appealing texture and taste while achieving the desired non-sticky properties
Solution Approach 2:
The patent applies composite materials by integrating dietary fiber with flour and melted carbohydrate to create a synergistic composition. The fiber is not merely added but combined with binding agents (melted carbohydrate) and base materials (flour) to create a unified composite that distributes the fiber throughout the matrix, preventing clumping and ensuring uniform texture that remains palatable while effectively reducing stickiness
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The treat is non-sticky, fully digestible, and appealing to dogs, offering a longer chew time without causing damage or discomfort, with the added benefits of reduced tartar build-up and improved freshness.
Implementation Method 1
Melted carbohydrate also operates as a binder to hold the composition in a desired shape
Implementation Method 2
Inclusion of a quantity of dietary fiber materially reduces the stickiness of the treat during consumption
Implementation Method 3
Flour is a standard ingredient for dogs. In this application, flour adds texture to the product, reduces brittleness, helps absorb moisture, and develops firmness in the product
Data Source
AI summary
A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits.