Liquid Animal Digest With Dairy Fat for Pet Food Palatability
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Solution Overview
Problem
Existing liquid animal digests used as flavorings for pet food lack sufficient palatability enhancement, particularly in pet foods incorporating dairy fat, which can lead to undesirable flavors due to high concentrations of free fatty acids.
Innovation Solution
Incorporating dairy fat, specifically non-lipolyzed or lipolyzed dairy fat, in the range of 0.1 wt % to 5 wt % into liquid animal digest, along with a choline compound, enhances palatability by providing a desirable taste profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If dairy fat is incorporated into liquid animal digest, then palatability is enhanced, but free fatty acid concentration increases causing undesirable flavors
Solution Approach 1:
The patent applies parameter changes by precisely controlling the dairy fat concentration range (0.1-5 wt%) and processing conditions (pH 2.0-4.0, temperature 40-80°C, time 1-24 hours) to optimize the balance between palatability enhancement and free fatty acid control. This quantitative parameter optimization resolves the contradiction by finding the optimal operating window.
Solution Approach 2:
The patent converts the harmful effect of free fatty acids into a beneficial outcome by using controlled enzymatic hydrolysis and acid treatment to manage free fatty acid levels. The process transforms the potential harm of high free fatty acid concentration into a benefit by producing desirable flavor compounds while maintaining palatability enhancement.
2Ease of operation
If high concentration of dairy fat is used, then palatability enhancement is maximized, but free fatty acid concentration becomes too high causing undesirable flavors
Solution Approach 1:
The patent uses parameter changes to resolve this contradiction by establishing specific ranges: dairy fat at 0.1-5 wt%, pH 2.0-4.0, temperature 40-80°C, and processing time 1-24 hours. These controlled parameters ensure that even at higher dairy fat concentrations, free fatty acid levels remain manageable through controlled hydrolysis.
Solution Approach 2:
The patent introduces acid (pH 2.0-4.0) as an intermediary substance that mediates between dairy fat and free fatty acids. The acid environment controls the hydrolysis process, preventing excessive free fatty acid generation while still allowing sufficient breakdown to enhance palatability.
3Quantity of substance
If enzymatic hydrolysis is applied to dairy fat, then free fatty acids are reduced, but processing complexity increases
Solution Approach 1:
The patent simplifies the processing complexity by optimizing key parameters: using a narrow pH range (2.0-4.0), moderate temperature (40-80°C), and controlled time (1-24 hours). These well-defined parameter ranges make the enzymatic hydrolysis process straightforward to implement and control, reducing operational complexity.
Solution Approach 2:
The patent achieves multi-functionality by using a single acid treatment step that simultaneously controls free fatty acid concentration, enhances palatability, and simplifies processing. This unified approach eliminates the need for multiple separate processing steps.
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 combination of dairy fat and choline compound significantly improves the palatability of pet foods, demonstrating a preference of up to 20% higher consumption in paired feeding tests.
Implementation Method 1
LAD can be produced by chemical and/or enzymatic hydrolysis of animal tissue, e.g., hydrolyzed meat and/or fat from chicken, pork, beef, lamb, etc.
Implementation Method 2
In preparation, animal tissue may be exposed to heat, physical shearing, acids, and/or enzymes, which assist with breaking down proteins and/or fats that may be present in the raw animal tissue.
Data Source
AI summary
A liquid animal digest (LAD) can include hydrolyzed animal tissue, antioxidant, and from about 0.1 wt % to about 5 wt % dairy fat based on a total weight of the LAD.