Abstract: Disclosed is a composition which improves the palatability of dog foods and the methods of making and using it. According to the process, a high free fatty acid fat is emulsified with an encapsulating binder and dried. The fat will preferably contain at least 10% free fatty acids based on the weight of the fat. The free high fatty acid content can be achieved by overt addition or generation by saponification or enzyme action. The composition is dried by spray drying or drum drying.

Abstract: The object of the invention is to provide improved packaging for shipping and storing bags containing compressible material.Both a method and a package are disclosed. FIG. 3 shows an array of bags 12 compressed to the height of corrugated fiberboard sleeve 14. The sleeve 14 with the bags 12 therein is covered with a tightly-stretched film 18. All surfaces, except for end 26 and the end opposite to it, are covered with the film.The package enables shipment and storage of bags containing compressible material in unitized loads as shown in FIG. 5 with adequate protection using a minimum of packaging material, while solving the problems of leaning and uneven compression which would otherwise occur.

Abstract: Disclosed is a process for preparing a composition which improves the palatability of dog foods. According to the process, a staged enzyme reaction is employed to first digest either a proteinaceous or an amylaceous substrate. The reaction product of the first stage is emulsified with fat, and the resulting emulsion is reacted with lipase and protease, under conditions effective to provide a material which, when applied to a dog food, significantly enhances its palatability. A preferred farinaceous substrate, to be acted upon by an amylase enzyme for the first stage reaction, is corn. Preferred proteinaceous substrates, to be acted upon by protease enzyme, for the first stage reaction include soy, whey, chicken skins, and cheese solids. The resulting product is produced rapidly, contains large quantities of free fatty acids, and has a high level of palatability.