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WO2006062519A1 - Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate - Google Patents

Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate Download PDF

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Publication number
WO2006062519A1
WO2006062519A1 PCT/US2004/041145 US2004041145W WO2006062519A1 WO 2006062519 A1 WO2006062519 A1 WO 2006062519A1 US 2004041145 W US2004041145 W US 2004041145W WO 2006062519 A1 WO2006062519 A1 WO 2006062519A1
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WO
WIPO (PCT)
Prior art keywords
composition
pet food
palatability
products
dry
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2004/041145
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English (en)
Inventor
Lee Yanien
Shi Zulin
Tang Jiunn-Yann
Wang Huoy-Jiun
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Bioproducts Inc
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Bioproducts Inc
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Filing date
Publication date
Application filed by Bioproducts Inc filed Critical Bioproducts Inc
Priority to EP04813463A priority Critical patent/EP1830664A4/fr
Priority to MX2007006968A priority patent/MX2007006968A/es
Priority to CA2591229A priority patent/CA2591229C/fr
Priority to JP2007545429A priority patent/JP4896888B2/ja
Priority to NZ555788A priority patent/NZ555788A/en
Priority to PCT/US2004/041145 priority patent/WO2006062519A1/fr
Priority to BRPI0419209-5A priority patent/BRPI0419209A2/pt
Priority to AU2004325551A priority patent/AU2004325551B2/en
Publication of WO2006062519A1 publication Critical patent/WO2006062519A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/26—Compounds containing phosphorus

Definitions

  • This invention generally relates to ingestible compositions having increased palatability for animals, whereby a superior palatability enhancer is used as a component or as a coating for the ingestible.
  • Pet food manufacturers have a long-standing desire to provide foods that combine high nutritional value, and resistance to decomposition and bacterial contamination, with low production costs.
  • pet food manufacturers desire a high degree of palatability that can be attained at low cost.
  • Dried animal or pet food products are widely marketed for pets such as cats and dogs.
  • dried pet food products sold commercially have a relatively low moisture content of less than about 15% by weight and can provide excellent nutrition for animals because the low moisture content permits a wider variety of ingredients and a better nutritional combination of ingredients as well as long term product stability.
  • Dry and semi-dry foods are generally preferred by manufacturers and pet owners alike because such foods are more convenient to store and use, and because of the higher nutritional content than high-moisture pet foods.
  • many animals, and particularly cats are picky eaters desiring a high degree of palatability.
  • Dry pet foods exhibit a number of advantages over pet foods having higher moisture contents.
  • the dry foods are generally more nutritious on an equal weight basis, require less expensive packaging, have better keeping qualities and are more convenient to use.
  • such dried food products are expanded or puffed products produced by extrusion techniques.
  • Extrusion cooking processes for the production of dried pet foods have been a significant factor in the growth of this market segment because of the better cooking achieved with this type of process, better mixing of ingredients, as well as, the desirable texture achieved with a puffed or expanded product.
  • Dry products produced by this type of process are generally well accepted by the animal but they are significantly lower in palatability than canned or high moisture products that typically are all meat products with a moisture content above 50% by weight. This problem is especially pronounced with cat foods since cats have long been recognized as sporadic or "finicky" eaters, and they generally ignore dried food products in preference to meat and high moisture foods. Therefore, although a dry product is extremely convenient to use by the pet owner and exceptionally nutritious, a need has continuously existed for additives or ingredients which can be included in the food product to increase the palatability of the product, without reducing the nutritive properties. [0009] There are a number of processes disclosed in the art for improving the palatability and other characteristics of dry pet food. Palatability may be enhanced by the application of liquid or dry flavorings as a coating, however; flavors alone have a limited impact on improving palatability.
  • Palatability enhancers for low moisture pet foods include various surface coating compositions. Liquid or dry animal digest coatings are widely used to enhance palatability, and animal digest is also used in a liquid combination with phosphoric acid. Dry animal digest may be used in a two step coating process with liquid phosphoric acid. Dry application of sodium acid phosphate, which may be used in combination with animal digest, is also known.
  • known palatability enhancers include surface coatings of phosphoric acid; a combination of fat with hexamic, phosphoric or citric acid; and a mixture of phosphoric acid and citric acid.
  • U.S. Pat. No. 3,115,409 to Hallinan et al. is directed to pet foods having a high acid content and a minimum disclosed moisture content of 30 percent.
  • the pH of the pet food is adjusted to low levels and then the pet food is cooked to alter the proteinaceous material contained therein.
  • This type of procedure is commonly practiced in the food industry to inhibit bacterial decomposition and to hydrolyze proteinaceous materials in order to develop more flavorful products. In order for the reaction to take place, relatively large quantities of water are necessary.
  • 3,139,342 to Linskey relates to an animal food process wherein the food is produced in the form of pellets, which may be coated with various taste enhancing and/or nutrition supplementing materials, e.g., fat and Vitamin A.
  • U.S. Pat. No. 3,203,806 to Young relates to a pet food having acetamide and acetic acid incorporated therein for improved palatability. The palatability improvers may be added to dry or semi-dry pet foods by being sprayed thereon.
  • U.S. Pat. No. 3,539,357 to Appleman et al. relates to a method of preparing animal food having relatively high moisture content whereby heated meat tissue is treated with an acid to produce a breakdown of the proteins and comminuting the treated material.
  • U.S. Pat. No. 3,615,647 to Kassens is directed to a porous, expanded animal food in the form of chunks coated with fat which coating is, in turn, overlaid with a coating of dextrin.
  • U.S. Pat. No. 3,708,306 to Appleman relates to a pet food containing psyllium byproducts wherein dicalcium phosphate is incorporated. The dicalcium phosphate is blended into the pet food together with other ingredients in the form of a batter which is then baked.
  • U.S. Pat. No. 3,930,031 to Kealy is directed to a cat food composition having a coating comprising a flavor enhancing mixture of phosphoric and citric acids.
  • U.S. Patent No. 5,186,964 discloses the use of dry or liquid Sodium Acid Pyrophosphate (SAPP) as part of a coating to improve palatability of dry pet food.
  • SAPP Sodium Acid Pyrophosphate
  • U.S. Patent No. 6,254,920 Bl and U.S. Patent No. 6,350,485 B2 disclose improving palatability of dry and semi dry cat food using Tetrasodium Pyrophosphate (TSPP).
  • TSPP Tetrasodium Pyrophosphate
  • Several other phosphate salts have been suggested, but none have been successful in replacing TSPP or SAPP.
  • the enhancers of the present invention provide a superior enhancement in the palatability of ingestible compositions, particularly for dry and semi-dry pet foods.
  • the enhancers of the present invention are relatively low in cost, easily used and can be incorporated into many forms and formulas of ingestible product.
  • a method in which a palatability enhancer containing at least one tripolyphosphate salt in an amount effective to enhance palatability is applied to an extruded pet food composition to increase palatability.
  • the tripolyphosphate salt can be a sodium salt, a potassium salt, or mixed sodium and potassium salts.
  • "applied" is defined as including both adding at least one tripolyphosphate salt to a pet food formulation in an amount effective to enhance the palatability of the extruded composition prior to extrusion, as well as coating an extruded pet food composition with a palatability-enhancing quantity of at least one tripolyphosphate salt after the pet food composition has been extruded.
  • the palatability enhancer which preferably includes from about 0.1% to about 99% by weight of one or more sodium tripolyphosphate salts, is preferably topically applied to dry pet food pellets or kibbles after extrusion.
  • Other constituents of the palatability enhancer can include one or more ingredients selected from meat, meat by-products, fish, fish by-products, dairy, dairy by-products, microbial proteins, vegetable proteins, amino acids, and carbohydrates. Additional ingredients, including other natural and artificial flavors, other palatability-enhancing acids and salts thereof, vitamins and mineral supplements, antioxidants, preservatives, inorganic salts, and the like, may also be utilized.
  • the palatability enhancer can be applied to the kibbles as a dry powder via a dusting process, or may be sprayed onto the kibbles as a liquid.
  • the palatability enhancer is preferably applied in an amount sufficient to contribute from about 0.01 to about 5.0% by weight of one or more tripolyphosphate salts by weight to the pet food composition.
  • the present invention also includes palatability enhancing compositions utilized in the inventive method. Therefore, according to another aspect of the present invention, palatability enhancing compositions for extruded pet food compositions are provided containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from animal products, animal by-products, fish products, fish by-products, dairy products, dairy by-products, sources of microbial proteins, vegetable proteins, carbohydrates and amino acids.
  • the present invention also includes extruded pet food compositions coated with the palatability enhancing compositions of the present invention.
  • the palatability enhancing compositions of the present invention are prepared from tripolyphosphate salts, and, in particular, sodium tripolyphosphate (STPP) and potassium tripolyphosphate (KTPP), as well as mixed salts of sodium and potassium tripolyphosphate.
  • the palatability enhancing compositions contain one or more sodium tripolyphosphate salts derived from STPP. Accordingly, the preferred embodiments will be described with reference to STPP.
  • the KTPP and mixed tripolyphosphate salts of sodium and potassium may be substituted for STPP and the use of KTPP and mixed tripolyphosphate salts are included within the scope of the present invention.
  • Methods according to the present invention apply the palatability enhancing compositions of the present invention to extruded pet food compositions in a quantity sufficient to enhance palatability of the finished pet food product.
  • STPP has the formula Na S P 3 Oi O .
  • STPP may partially or completely dissociate to form one or more additional species including the free tripolyphosphate anion, and mono-, di-, tri- and tetra-sodium salts thereof, in which, after liquid product has dried on an extruded pet food product, one, two, three, four or five sodium atoms are replaced with hydrogen atoms.
  • palatability enhancers of the present invention in which the STPP has been dissolved in solution and permitted to equilibrate are referred to as containing one or more sodium tripolyphosphate salts, and for purposes of the present invention "STPP" and "sodium tripolyphosphate” is defined as including all possible salts and salt combinations.
  • the palatability enhancers can be liquid palatability enhancers or palatability enhancers that are subsequently dried by evaporation, lyophilization, and the like to form a dry product.
  • STPP When dry-blended with other dry palatability enhancer ingredients the STPP will not dissociate. STPP added in dry form to essentially dry palatability enhancer formulations will remain essentially STPP.
  • the palatability enhancer is applied to the surface of dry pet food, usually in the form of pellets or kibbles, and may be used in conjunction with either other palatability enhancing ingredients. While the palatability enhancers of the present invention can be used as an ingredient incorporated in the composition of the pet food product itself, used as a coating less enhancer is required and the animal receives the maximum exposure to the enhancer.
  • the enhancer compositions used for coating can be liquid or dry. This will depend on a number of factors including the target animal, the product to be coated, costs of ingredients, flavoring agent to be used and coating equipment to be used.
  • pet foods generally relate to a nutritionally balanced mixture of proteinaceous and farinaceous materials having a moisture content of about 50% or less by weight. Such mixtures are known as dry or semi-dry pet foods to those skilled in the art, and the palatability enhancer is applied to pieces of the dry or semi-dry food.
  • the pet food compositions described herein are not intended to be limited to a specific listing of ingredients because such ingredients will depend on such factors as, for example, the desired nutritional balance for the specific type of pet, and availability of ingredients to the manufacturer.
  • the pet food composition may include vitamins, minerals, and other additives such as flavorings, preservatives, emulsif ⁇ ers and humectants.
  • the nutritional balance including the relative proportions of vitamins, minerals, fat, protein and carbohydrate, is determined according to dietary standards known in the veterinary art. For example, the nutritional balance of a cat food composition is determined according to the known dietary requirements for cats.
  • Suitable proteinaceous material may include any material having a protein content of at least about 15% by weight including vegetable proteins such as soybean, cotton seed, and peanut; animal proteins such as casein, albumin, and fresh animal tissue including fresh meat tissue and fresh fish tissue; and dried or rendered meals such as fish meal, poultry meal, meat meal, bone meal and the like.
  • vegetable proteins such as soybean, cotton seed, and peanut
  • animal proteins such as casein, albumin, and fresh animal tissue including fresh meat tissue and fresh fish tissue
  • dried or rendered meals such as fish meal, poultry meal, meat meal, bone meal and the like.
  • suitable proteinaceous materials include wheat gluten or corn gluten, and microbial proteins such as yeast.
  • Suitable farinaceous material may comprise any material having a protein content of less than about 15% by weight and containing a substantial proportion of starches or carbohydrates, including grains such as corn, milo, alfalfa, wheat, barley, rice, soy hulls, and other grains having low protein content.
  • starches or carbohydrates including grains such as corn, milo, alfalfa, wheat, barley, rice, soy hulls, and other grains having low protein content.
  • other materials such as whey and other dairy by-products, as well as other carbohydrates may be added.
  • known flavorings including, for example, corn syrup or molasses, may be added.
  • the palatability enhancer is applied to a dry cat food composition.
  • cat food composition as used herein applies to commercially sold, nutritionally balanced food compositions that are intended to provide substantially the sole diet for a cat.
  • such compositions may be described as having a minimum protein content at which cat health is maintained.
  • the minimum protein content of the food varies according to the age and breeding status for the animal.
  • a nutritionally balanced cat food composition for breeding females and kittens requires a minimum protein content of at least about 28% by weight on a dry matter basis.
  • a nutritionally balanced cat food composition for non-breeding and adult cats requires a minimum protein content of about 26% by weight on a dry matter basis.
  • the protein content of commercially available cat food compositions for adult, non-breeding cats is about 30% by weight on a dry matter basis, to insure that the food meets the nutritional requirements of any cat.
  • a typical formula well known in the art for a dry cat food composition to which the palatability enhancer is applied is as follows:
  • grain-based meal or flour such as corn, wheat, barley or rice
  • animal by-product meal such as poultry or beef meal
  • corn gluten meal 0%-30% by weight animal by-product meal, such as poultry or beef meal
  • animal by-product meal such as poultry or beef meal
  • corn gluten meal 0%-25% by weight
  • 0%-25% by weight fresh animal tissue such as poultry or beef tissue
  • soybean meal or flour 0%-25% by weight fresh fish tissue
  • seafood-based meal 0%-10% by weight animal fat
  • high fructose corn syrup 0%-10% by weight dried molasses
  • Nutrient profiles include calcium carbonate, potassium chloride, sodium chloride, choline chloride, taurine, zinc oxide, ferrous sulfate, vitamin E, vitamin A, vitamin Bj 2 , vitamin D 3 , riboflavin, niacin, calcium pantothenate, biotin, thiamine mononitrate, copper sulfate, folic acid, and pyroxidine.
  • Dry pet food may be prepared by a variety of methods.
  • One such method that is widely used on commercial basis is the cooker-extruder method.
  • dry ingredients are first blended together to form an admixture.
  • This admixture is transferred into a steam conditioner where it is sufficiently moistened to become extrudable.
  • the admixture then enters a cooker/extruder where it is cooked at an elevated temperature and pressure and then forced out of the apparatus through a die. This die forms the extruded product into a specific shape.
  • Individual pieces of product are created by periodically slicing off the end of the extruded stream of product. The individual pieces, or kibbles, are then dried in a hot air dryer.
  • the product is dried until it contains less than about 15 percent moisture, and preferably about 9 to 12 percent moisture.
  • the dried particles or pieces are then transferred by bulk conveyor to a coating drum and sprayed with animal fat.
  • Other liquids such as, for example, citric acid or phosphoric acid may alternatively be applied to the pieces, or applied in addition to the animal fat.
  • the resulting pellets or kibbles constitute the basal composition to which a coating of the palatability enhancer is applied.
  • Coating refers to the topical deposition of the palatability enhancer onto the surface of the basal composition, such as by spraying, dusting, or the like.
  • kibbles of uncoated, extruded basal cat food can be placed in a container such as a tub or coating drum for mixing.
  • a fat such as lard or tallow, is heated and then sprayed onto the cat food in any convenient manner to obtain a coating of the kibbles.
  • the coating need not be a continuous layer, but preferably is uniform.
  • the palatability enhancer may be applied as either a dry power or a liquid while the product is mixing.
  • a liquid palatability enhancer is typically sprayed on while a dry palatability enhancer is typically dusted on, preferably through a mesh screen to make the application more uniform on the kibbles.
  • a palatability enhancer can be mixed with the fat and applied concurrently. Note that multiple coatings may be applied to achieve uniformity of the coating.
  • STPP is commercially available as a dry powder, granules, or an encapsulated form from Haifa Chemicals, Ltd. Of Israel.
  • the STPP may be combined with other palatability- enhancing ingredients such as animal products and by-products, fish products and byproducts, dairy products and by-products, microbial proteins, amino acids, carbohydrates, and the like.
  • the exact proportion of STPP and other palatability-enhancing ingredients used in the palatability enhancer, as well as the relative proportion of the palatability enhancer to the finished animal food product, may be varied and are influenced by such factors as relative availability of the ingredients, cost, and health of the animal.
  • the palatability enhancer described herein is not intended to be limited to a specific listing of ingredients because such ingredients will similarly depend on availability and cost of ingredients to the manufacturer.
  • animal products and by-products are defined as including meat product and by-products from animal species other than fish.
  • animal products and animal by-products that can be used include, but are not limited to, products and by-products derived from beef, pork, sheep or lamb, poultry, duck, and the like.
  • Examples of fish products and fish by-products that can be used include, but are not limited to, products and by-products derived from tuna, salmon, cod, whitefish, shrimp, and the like.
  • Examples of dairy products and dairy by-products that can be used include, but are not limited to, products and by-products derived from cheese, milk protein, whey, and the like.
  • Examples of microbial proteins that can be used include, but are not limited to, brewer's yeast, baker's yeast, and the like.
  • Examples of vegetable proteins that can be used include, but are not limited to, corn gluten, soy protein, soy flour, hydrolyzed vegetable protein (HVP), and the like.
  • Examples of amino acids that can be used include, but are not limited to, alanine, glycine, cysteine, and the like.
  • Examples of carbohydrates that can be used include, but are not limited to, glucose, xylose, fructose, starch hydrolysates, and the like.
  • Other palatability enhancing acids and salts thereof may also be used, including pyrophosphoric acid and the sodium, potassium, calcium and magnesium salts thereof, phosphoric acid and the sodium, potassium, calcium and magnesium salts thereof, potassium, calcium and magnesium tripolyphosphate salts, potassium, calcium and magnesium hexapolyphosphate salts, organic acids such as citric, tartaric, fumaric, lactic, acetic, formic and hexamic acids and the sodium, potassium, calcium and magnesium salts thereof, and the like.
  • vitamin and mineral supplements such as, for example, Vitamin A, dietary calcium supplement salts, and the like, anti-oxidants and preservatives, such as, for example, BHA, BHT, TBHQ, tocopherols, rosemary extract, and the like, other natural and artificial flavors, such as, for example, dairy flavor, roast chicken flavor, and the like.
  • the palatability enhancers of the present invention contain from about 0.1% to 99% by weight of one or more sodium tripolyphosphate salts.
  • Sodium tripolyphosphate salt levels between about 5 and about 50% by weight are preferred, with levels between about 10 and about 35% by weight more preferred, and levels between about 15 and about 30% by weight even more preferred.
  • the palatability enhancers are formulated and applied so that the one or more sodium tripolyphosphate salts constitute from about 0.01% to about 5.0% by weight of the finished pet food product.
  • the palatability enhancers are formulated so that the one or more sodium tripolyphosphate salts constitute from about 0.05 to about 2.0% by weight of the finished pet food product, more preferably between about 0.1 to about 1.0% by weight, and even more preferably between about 0.25 and about 0.75wt%.
  • the preferred palatability enhancers according to the present invention are palatability enhancers containing from about 5 to about 99 wt.% of one or more products or by-products selected from animal products, animal by-products, fish products, fish byproducts, dairy products and dairy by-products.
  • Preferred products and by-products that may be present alone or in combination include animal products and by-products and more preferably products and by-products of beef and poultry. Fish products and by-products are also preferred. A product or by-product level between about 20 and about 70 wt.% is preferred.
  • palatability enhancers containing from about 0.01 to about 10 wt.% of one or more amino acids.
  • Preferred amino acids that may be present alone or in combination include glycine, L-alanine, and the like.
  • An amino acid level between about 0.1 and about 4.0 wt.% is preferred.
  • palatability enhancers containing from about 5 to about 70 wt.% of one or more microbial proteins. Microbial protein levels from about 10 to about 40 wt.% are preferred.
  • palatability enhancers containing from about 0.01 to about 50 wt.% of one or more carbohydrates.
  • a carbohydrate level between about 1.0 and about 30 wt.% is preferred.
  • One example of a preferred formulation has a solids content of from about 10 to about 40 wt.% of one or more sodium tripolyphosphate salts; from about 30 to about 60 wt% of one or more products or by-products selected from animal products, animal by-products, fish products, fish by-products, dairy products and dairy by-products; from about 25 to about 35 wt.% of one or more sources of microbial proteins; from about 2 to about 4 wt.% of one or more amino acids; and from about 0.5 to about 60 wt% of one or more carbohydrates.
  • Dry formulations have a solids content of about 96 wt%.
  • Liquid formulations may be diluted to a total solids content as low as about 30 wt% with water and preferably to a solids content no more than about 50 wt% to obtain a viscosity and rheology suitable for spray application.
  • the water content may also be supplied by moisture-containing or liquid components, the amounts of which are selected by well-known techniques to maintain the solids content of the product.
  • Liquid formulations according to the present invention have a pH between about 2 and about 9.
  • Preferred liquid formulations have a pH between about 2 and about 3.
  • liquid palatability enhancer formulation combines about 2-40 wt% STPP with about 20-70 wt% of one or more animal by-products such as beef hearts or livers, or chicken hearts or livers or one or more fish by-products such as fish scraps, or both; about 0.01-5.0 wt% amino acid such as alanine or lysine; about 0.01- 1.0 wt% preservatives such as sorbic acid and about 0.01-2.0 wt% enzymes such as protease.
  • Such a liquid formulation based on about 5-15 wt% STPP is more preferred.
  • liquid palatability enhancer formulation for example, commercially available liquid ingredients are combined in a mixer. Wet ingredients are ground or emulsified to a slurry and the liquid ingredients are combined therewith. A commercially available protease may be added to the slurry to hydrolyze proteins, and later inactivated with heat, acid or another method. Preservatives such as sorbic acid can also be added. Water is added to adjust the viscosity and the solids content of the slurry to facilitate spray application. In particular, the palatability enhancer is then topically applied to a basal food product that preferably has been previously coated with fat. The wet palatability enhancer is sprayed onto the product so as to achieve a uniform coating and permitted to dry.
  • a commercially available protease may be added to the slurry to hydrolyze proteins, and later inactivated with heat, acid or another method. Preservatives such as sorbic acid can also be added. Water is added to adjust the viscosity and the solids content of the slurry
  • a dry formulation of the palatability enhancer is prepared according to one embodiment of the present invention, by combining commercially available dry ingredients, including STPP, amino acids, inorganic salts and organic materials in the desired proportions in a batch mixer and blending to homogeneity prior to drying.
  • wet and dry ingredients are combined by mixing the wet ingredients with all or some of the dry ingredients in a mixer until a homogenous mixture is formed.
  • the mixture is dried by evaporation or lyophilization, for example, to form a dry, powdery product that is then blended with any remaining dry ingredients in a tumbler until a homogeneous mixture is formed.
  • the STPP will dissociate to form one or more sodium tripolyphosphate salts within a pH range between about 4 and about 10, and preferably between about 6 and about 8. If the STPP is dry-blended after the wet ingredients are dried, it remains as Na 5 P 3 Oi 0 .
  • One example of a preferred type of dry palatability enhancer formulation combines about 10-30 weight % STPP, about 0.1-4.0 weight % amino acid, such as L-alanine, about 35-50 weight % meat, fish or dairy products or by-products, such as dried chicken liver, and about 20-50 weight % microbial protein such as brewer's yeast.
  • the palatability enhancer also relates to other pet foods and animal foods in general without regard to the protein content which typically varies according to species, breeding status, and age, among other factors.
  • the palatability enhancer may be used with a dry or semi-dry dog food composition for non-breeding, adult dogs, which requires a minimum protein content of about 18% by weight on a dry matter basis.
  • the palatability enhancer may be applied to a dry or semi-dry puppy food having a minimum protein content of about 22% by weight on a dry matter basis.
  • the palatability enhancer may also be used with other dry and semi-dry foods of varying protein content, and with foods for other animals such as livestock and research animals.
  • the following examples illustrate the effect of sodium polyphosphate salts as a palatability enhancer for food for domestic house cats.
  • the test data was obtained by a standard two-bowl test method in which a panel of approximately 20 cats were each presented two different food formulations. The food in each bowl was weighed prior to presenting it to the cat and, when presented, the bowls were positioned side-by-side. The placement of the bowls was reversed daily. Once the food was offered to the cat, the cat was allowed free choice in eating from either bowl for up to 16 hours. After the bowls were removed, the remaining food from each bowl was individually weighed and the difference in weight was recorded as the amount consumed.
  • the coatings for all samples were comprised of dry poultry heart and liver (PH&L) digest prepared in-house by conventional means. Additional ingredients of the coatings included SAPP, TSPP and STPP, all of which were obtained from Haifa Chemicals, Ltd. Of Israel. All percentages are percentages by weight.
  • a flavor enhancer comprising PH&L digest dry blended with 30% TSPP was used to coat the Standard Cat Food. This was compared with a standard Cat Food coated with a flavor enhancer comprising PH&L digest dry blended with 30% SAPP. The consumption by the subjects of the two foods was essentially the same showing no real preference between the two.
  • a flavor enhancer comprising PH&L digest was dry blended with 30% STPP and used to coat the Standard Cat Food. This was compared with a standard Cat Food coated with a flavor enhancer comprising PH&L digest dry blended with 30% TSPP. The subject cats ate TSPP coated and STPP coated foods in a ratio of about 2 to 1.
  • Example 3 In three separate trials involving 22, 21 and 24 cats, a flavor enhancer comprising PH&L digest was co-spray dried with 30% STPP and used to coat the Standard Cat Food. This was compared with a standard Cat Food coated with a dry flavor enhancer comprising PH&L digest dry-blended with 30% TSPP. The subject cats showed a significant preference for the STPP, in direct contradiction to Example 2, in which cats showed a preference for dry blended TSPP over dry blended STPP.
  • Example 4 [0059] In a 23 cat trial, a flavor enhancer comprising PH&L digest was dry blended with 30% STPP and used to coat the Standard Cat Food. This was compared with a Standard Cat Food coated with a dry palatability enhancer comprising PH&L digest co-spray dried with 30% STPP. The subject cats displayed a strong preference for the co-spray dried STPP in a ratio of 5 to 1.
  • a flavor enhancer comprising PH&L digest was dry blended with 15% STPP and used to coat the Standard Cat Food. This was compared with a standard Cat Food coated with a flavor enhancer comprising PH&L digest dry blended with 15% TSPP. The subject cats ate TSPP coated and STPP coated in a ratio of about 3 to 1.
  • a flavor enhancer comprising PH&L digest was co-spray dried with 30% STPP and used to coat the Standard Cat Food. This was compared with a standard Cat Food coated with a flavor enhancer comprising PH&L digest dry blended with 30% SAPP. In two separate tests the subject cats showed a significant preference for the STPP.
  • a liquid flavor enhancer comprising PH&L digest and 8.5% STPP was spray-applied to coat the Standard Cat Food. This was compared with a standard Cat Food spray-coated with a liquid flavor enhancer comprising PH&L digest and 8.5% TSPP. The two products were at parity in preference testing.
  • Table 1 summarizes the results of Examples 1 through 7. "Appl%” refers to the amount of palatability enhancer applied as a percentage by weight of the pet food composition.
  • the foregoing examples thus demonstrate STPP to be a commercially viable palatability enhancer for dry and semi-dry pet foods.
  • the palatability enhancer is particularly effective for enhancing the palatability to cats of dry and semi-dry cat foods.
  • the use of STPP represents a relatively low added production cost for pet food manufacturers.
  • the improved palatability enhancing effect of STPP survives a range of different application systems and different formulations.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Birds (AREA)
  • Inorganic Chemistry (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Abstract

La présente invention concerne une composition améliorant l’appétence d’un aliment extrudé pour animaux contenant au moins un sel de tripolyphosphate en une quantité efficace pour améliorer l’appétence et au moins un ingrédient sélectionné parmi de la viande, des produits dérivés de la viande, du poisson, des produits dérivés du poisson, des produits laitiers, des produits dérivés de laitages, des sources de protéines microbiennes, des protéines végétales, des glucides et des acides aminés. L’invention décrit également des procédés pour améliorer l’appétence d’aliments pour animaux avec lesdites compositions et des compositions d’aliments extrudés pour animaux enrobées avec celles-ci.
PCT/US2004/041145 2004-12-09 2004-12-09 Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate Ceased WO2006062519A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
EP04813463A EP1830664A4 (fr) 2004-12-09 2004-12-09 Ameliorateurs s'appetence d'aliments pour animaux au tripolyphosphate
MX2007006968A MX2007006968A (es) 2004-12-09 2004-12-09 Incrementadores de palatabilidad de alimento para mascotas de tripolifosfato.
CA2591229A CA2591229C (fr) 2004-12-09 2004-12-09 Ameliorateurs d'appetence d'aliments pour animaux au tripolyphosphate
JP2007545429A JP4896888B2 (ja) 2004-12-09 2004-12-09 トリポリリン酸ペットフードの嗜好促進剤
NZ555788A NZ555788A (en) 2004-12-09 2004-12-09 Tripolyphosphate pet food palatability enhancers
PCT/US2004/041145 WO2006062519A1 (fr) 2004-12-09 2004-12-09 Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate
BRPI0419209-5A BRPI0419209A2 (pt) 2004-12-09 2004-12-09 mÉtodo de aumentar a palatabilidade de um produto de raÇço extrusado para animais de estimaÇço, composiÇço intensificadora da palatabilidade para raÇço de animal de estimaÇço extrusada, e, composiÇço de raÇço extrusada para animal de estimaÇço
AU2004325551A AU2004325551B2 (en) 2004-12-09 2004-12-09 Tripolyphosphate pet food palatability enhancers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2004/041145 WO2006062519A1 (fr) 2004-12-09 2004-12-09 Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate

Publications (1)

Publication Number Publication Date
WO2006062519A1 true WO2006062519A1 (fr) 2006-06-15

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Application Number Title Priority Date Filing Date
PCT/US2004/041145 Ceased WO2006062519A1 (fr) 2004-12-09 2004-12-09 Ameliorateurs d’appetence d’aliments pour animaux au tripolyphosphate

Country Status (7)

Country Link
EP (1) EP1830664A4 (fr)
JP (1) JP4896888B2 (fr)
AU (1) AU2004325551B2 (fr)
BR (1) BRPI0419209A2 (fr)
CA (1) CA2591229C (fr)
MX (1) MX2007006968A (fr)
WO (1) WO2006062519A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011524165A (ja) * 2008-06-03 2011-09-01 ネステク ソシエテ アノニム 嗜好性向上剤及び嗜好性を向上させる方法
EP2597963A1 (fr) 2010-08-03 2013-06-05 Hill's Pet Nutrition, Inc. Compositions d'aliments pour animaux présentant une activité antimicrobienne
WO2016151440A1 (fr) * 2015-03-23 2016-09-29 Nestec Sa Procédés et compositions utilisant de la viande fraîche ou congelée pour améliorer l'efficacité alimentaire d'animaux tels que des chiens
CN108697122A (zh) * 2016-03-02 2018-10-23 特种宠物食品公司 包含特定脂肪组分的适口性猫粗粒
EP3065557B1 (fr) 2013-10-29 2019-11-20 Mars, Incorporated Aliments secs pour animaux domestiques comprenant un revêtement améliorant l'appétence

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Publication number Priority date Publication date Assignee Title
CA2923803C (fr) * 2013-11-05 2021-12-28 Hill's Pet Nutrition, Inc. Exhausteurs de gout pour aliments pour chiens et chats presentant une insufficance renale
JP6643794B2 (ja) * 2014-06-18 2020-02-12 ユニ・チャーム株式会社 ペットフード用粒体およびペットフード
KR102741794B1 (ko) * 2023-07-25 2024-12-12 주식회사 미락정푸드 반려동물용 간식 제조방법 및 이에 의해 제조된 반려동물용 간식

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US3930031A (en) * 1974-07-11 1975-12-30 Ralston Purina Co Synergistic flavor enhancing coatings for cat food compositions comprising citric and phosphoric acids
US4215149A (en) * 1978-11-17 1980-07-29 Standard Brands Incorporated Process for improving the palatability of pet food
US4514431A (en) * 1983-06-23 1985-04-30 International Flavors & Fragrances Inc. Enhancing the taste of a meat-flavored foodstuff
US5186964A (en) * 1990-09-04 1993-02-16 Applied Food Biotechnology, Inc. Flavor composition for pet food
US6099879A (en) * 1998-11-12 2000-08-08 Kalamazoo Holdings, Inc. Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011524165A (ja) * 2008-06-03 2011-09-01 ネステク ソシエテ アノニム 嗜好性向上剤及び嗜好性を向上させる方法
EP2597963A1 (fr) 2010-08-03 2013-06-05 Hill's Pet Nutrition, Inc. Compositions d'aliments pour animaux présentant une activité antimicrobienne
EP3065557B1 (fr) 2013-10-29 2019-11-20 Mars, Incorporated Aliments secs pour animaux domestiques comprenant un revêtement améliorant l'appétence
WO2016151440A1 (fr) * 2015-03-23 2016-09-29 Nestec Sa Procédés et compositions utilisant de la viande fraîche ou congelée pour améliorer l'efficacité alimentaire d'animaux tels que des chiens
RU2718519C2 (ru) * 2015-03-23 2020-04-08 Сосьете Де Продюи Нестле С.А. Способы и композиции с использованием свежего или замороженного мяса для повышения эффективности корма у животных, таких как собаки
CN108697122A (zh) * 2016-03-02 2018-10-23 特种宠物食品公司 包含特定脂肪组分的适口性猫粗粒
CN108697122B (zh) * 2016-03-02 2020-09-22 特种宠物食品公司 包含特定脂肪组分的适口性猫粗粒

Also Published As

Publication number Publication date
JP2008522614A (ja) 2008-07-03
EP1830664A1 (fr) 2007-09-12
AU2004325551B2 (en) 2012-03-08
MX2007006968A (es) 2008-02-25
EP1830664A4 (fr) 2008-04-23
JP4896888B2 (ja) 2012-03-14
BRPI0419209A2 (pt) 2009-01-20
AU2004325551A1 (en) 2006-06-15
CA2591229C (fr) 2013-08-20
CA2591229A1 (fr) 2006-06-15

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