Pet Chew with Low Protein Cereal Flour and Plasticizer
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Solution Overview
Problem
Existing edible pet chews based on starch are prone to dissolving in water, becoming brittle, and suffering from excessive shrinkage during molding, leading to poor mechanical properties and safety concerns, while protein-based chews lack the desired flexibility and durability for strong animals like large dogs.
Innovation Solution
A process involving a mixture of cereal flour with low protein content (below 10 wt.%) and specific plasticizers and fibers, which is extruded to create a thermoplastic mass that is then molded, resulting in a pet chew with high tensile strength, low E-modulus, and minimal shrinkage, maintaining intricate surface details.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If starch-based compositions are used for edible pet chews, then the product is biodegradable and edible, but the product readily dissolves in water and becomes mushy during chewing
Solution Approach 1:
The patent combines starch with protein materials to create a composite chew product. The protein component (from meat, fish, or poultry by-products) provides structural integrity and resistance to dissolution, while the starch component maintains biodegradability and edibility. This composite approach allows the chew to withstand chewing forces without becoming mushy while remaining safe and nutritious for pets.
2Stability of the object's composition
If thermoplastic potato starch with calcium carbonate is used, then the product has structural stability, but the product becomes brittle and unsuitable for dogs
Solution Approach 1:
The patent replaces the brittle starch-calcium carbonate composite with a starch-protein composite. The protein component provides flexibility and toughness, allowing the chew to be bitten and chewed without shattering, while the starch maintains dimensional stability. This combination eliminates the brittleness problem while preserving structural integrity.
3Ease of manufacture
If starch-based mixtures are extruded to thermoplastic mass, then the product can be molded into desired shapes, but the product dehydrates and splinters when exposed to air
Solution Approach 1:
The patent uses a starch-protein composite that can be extruded and molded like thermoplastic materials. The protein component acts as a binder that prevents dehydration and splintering when the chew is exposed to air. This composite formulation maintains the ease of manufacturing through extrusion and injection molding while eliminating the splintering hazard to pets.
4Strength
If protein-based products are used, then the product has good binding matrix properties, but the product lacks flexibility and durability for strong animals
Solution Approach 1:
The patent creates a composite where protein provides the binding matrix and starch contributes structural properties. This combination enhances both the binding strength and the overall durability of the chew, allowing it to withstand prolonged chewing by strong animals. The starch component adds rigidity and structural support that extends the chew's longevity while the protein ensures proper binding of ingredients.
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 resulting pet chew is biodegradable, edible, and exhibits excellent mechanical properties, resembling synthetic materials in durability, with low deformation and shrinkage, ensuring safety and longevity for strong animals.
Implementation Method 1
converting said mixture into a thermoplastic mass whereby the starch present in the flour is gelatinized
Implementation Method 2
a starch-based mixture is extruded to a thermoplastic mass which is subsequently moulded into a desired shape by injection moulding
Implementation Method 3
moulding the thermoplastic mass into the desired pet chew
Implementation Method 4
exhibits excellent mechanical properties, resembling synthetic materials in durability, with low deformation and shrinkage
Data Source
Figure 1A~3B
AI summary
The invention relates to a flexible, non cellular pet chew comprising: a) 51-90 wt% based on the dry solid weight of the mixture of a (thermoplastic) cereal flour, wherein the cereal flour has a protein content below 10 wt.%,b) 5 to 30 wt. %, based on the dry solid weight of the mixture of a plasticizer, and c) 1 to 35 wt. %, based on the dry solid weight of the mixture of a fibrous material.