Methylcellulose Gravy Topping for Flat-Top Pet Foods
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Solution Overview
Problem
Existing pet food products lack multi-layered structures with distinct textures and appearances, making it challenging to create retorted products with a substantially flat top containing mousse or meat emulsion with a gravy topping or chunk in jelly.
Innovation Solution
A method involving the preparation of a first edible composition with methylcellulose and galactomannan at specific temperatures, followed by filling and jellifying a first layer in a container, and adding a second edible composition to form discrete layers, ensuring a flat upper surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a multi-layered pet food product is created with distinct gravy and meat emulsion layers, then the product appearance and texture variety are improved, but the manufacturing difficulty increases due to achieving a substantially flat top in retorted products
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of the gravy composition through temperature control and hydrocolloid addition. The gravy is prepared at specific temperatures (below 26°C) and contains controlled amounts of hydrocolloids (0.1-5.0% methylcellulose, 0.1-5.0% galactomannan) to achieve optimal viscosity and jellification characteristics that enable flat top formation during retorting
Solution Approach 2:
The patent utilizes phase transitions, specifically the jellification transition of the gravy composition. The gravy transitions from a liquid state at lower temperatures to a gel state upon heating during retorting. This phase transition is controlled through temperature management and hydrocolloid content to ensure the gravy sets properly and maintains a flat top surface while preserving layer integrity
2Stability of the object's composition
If the gravy is prepared at lower temperatures to maintain layer integrity, then the multi-layered structure is preserved, but the jellification process becomes more challenging
Solution Approach 1:
The patent employs composite materials by combining multiple hydrocolloids (methylcellulose and galactomannan) in the gravy composition. This composite approach creates a synergistic effect where the combination of hydrocolloids provides enhanced gelation properties at lower temperatures, enabling the gravy to jellify effectively while maintaining layer integrity and achieving a flat top surface
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
Achieves multi-layered pet foods with distinct textures and appearances, maintaining the integrity of the gravy and meat emulsion layers during retorting and serving.
Implementation Method 1
heating the container comprising the gravy to a second temperature to jellify the gravy
Data Source
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AI summary
A multi-layered pet food can contain a first edible composition that is a gravy comprising methylcellulose; and a second edible composition having a flat upper surface against which the gravy is positioned. A method of preparing a multi-layered pet food can include: preparing a first edible composition that is a gravy at a first temperature, the gravy comprising methylcellulose; filling the gravy into a container; heating the gravy in the container to a second temperature to jellify the gravy; and filling a second edible composition into and on top of the first layer. The multi-layered pet food can be administered to a pet such as a companion animal.