Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.

Abstract: The invention provides a method of preparing a moist animal food composition comprising a food component, wherein the method comprises: treating the food component with transglutaminase and at least one further agent selected from gluten and alginate. The invention further provides a method of increasing the firmness of a food component comprising treating the food component with transglutaminase and at least one further agent selected from gluten and alginate.

Abstract: The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.

Abstract: Provided are pet food compositions having a soft texture. Also provided are methods for preparing soft textured pet food compositions in which mixtures comprising appropriate amounts of protein, fat, and carbohydrate are contacted with an amylase at a temperature to provide the desired degree of softening of the composition. The pet food compositions exhibit increased penetrating force and are substantially unchanged with respect to digestibility and stool formation as compared to pet food compositions without added amylase.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked.