Edible Pet Chew Starch-Based Mixture Manufacturing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing edible dog chews are either short-lived, unhealthy, or expensive to manufacture due to the high cost and inefficiency of chicken-based production methods.
Innovation Solution
A method for manufacturing edible pet chews involving a starch-based mixture with animal meat, gelatin, vegetable protein, and glycerin, which is cooked, extruded, and coated with a meat-based syrup, resulting in a durable and nutritious product with a spiral shape that lasts longer and is cost-effective.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If chicken-based production methods are used, then the chews are made from natural ingredients, but the manufacturing cost increases and efficiency decreases
Solution Approach 1:
The patent changes the material composition parameters by replacing chicken-based ingredients with a formulation containing starch (5-30% or 30-70%), animal meat (5-30% or 30-70%), gelatin/xanthan gum (2-20%), vegetable protein (5-25%), and glycerin (2-10%). This parameter change in ingredient composition resolves the contradiction by achieving comparable product quality with more cost-effective and efficient manufacturing processes.
Solution Approach 2:
The patent uses composite materials by combining multiple ingredients (starch, animal meat, gelatin, xanthan gum, vegetable protein, glycerin) to create a formulation that replicates the desirable properties of chicken-based chews. This composite approach allows for optimized manufacturing cost and efficiency while maintaining product performance.
2Duration of action of moving object
If traditional edible dog chews are used, then they are easy to manufacture, but they do not last long and are not healthy
Solution Approach 1:
The patent modifies the formulation parameters to achieve extended chew duration. The specific ratios of starch (5-30% or 30-70%), animal meat (5-30% or 30-70%), and additives like xanthan gum (2-20%) are optimized to create a denser, more durable chew structure that lasts longer while maintaining manufacturability through standardized processing steps.
Solution Approach 2:
The composite formulation combining starch, animal meat, gelatin, xanthan gum, and vegetable protein creates a multi-functional material that simultaneously extends chew duration, improves health profile, and maintains ease of manufacture through established extrusion and cooking processes.
3Strength
If high starch content is used, then the chewiness and toughness increase, but the animal meat content decreases
Solution Approach 1:
The patent establishes two formulation options with different parameter balances: Option 1 uses higher starch (30-70%) with lower animal meat (5-30%) for cost-effective production, while Option 2 uses lower starch (5-30%) with higher animal meat (30-70%) for enhanced nutritional value. Both formulations achieve adequate chew toughness through the synergistic combination of ingredients and optimized ratios.
Solution Approach 2:
The patent segments the formulation into two distinct options, allowing manufacturers to choose based on target market requirements. This segmentation resolves the contradiction by providing separate optimized formulations rather than attempting to balance all requirements in a single formula.
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 method increases the chewiness and toughness of the pet chews, allowing them to last twice as long as similar products, providing extended dental cleaning for pets while being more cost-effective and nutritionally enhanced with added pea flour and fruit.
Implementation Method 1
cooking the first mixture at a temperature between 70 and 150 degrees Centigrade
Implementation Method 2
cooking the first mixture at a temperature between 70 and 150 degrees Centigrade
Implementation Method 3
The one or more strips are partially dried. The partially dried strips are ground into grains, each grain having a maximal dimension of 3 cm. The grains are fed into an extruder, elongated cylindrical shape is extruded from the extruder
Implementation Method 4
The one or more strips are partially dried
Implementation Method 5
the outer coating covering at least a portion of the inner chew part, the outer coating being made of a second mixture
Data Source
AI summary
An aspect of some embodiments of the present invention relates to an edible pet chew including an inner chew part made of a first mixture, the first mixture including, by weight: between 5% and 30% or between 30% and 70% of starch; between 5% and 30% of animal meat if the starch is 30% to 70% of the weight of the first mixture, or between 30% and 70% of animal meat if the starch is 5% to 30% of the weight of the first mixture; between 2% and 20% of gelatin and/or xanthan gum; between 5% and 25% of vegetable protein; between 2% and 10% of glycerin.