Abstract: A multiple-orifice extrusion manifold 10 is disclosed which includes a first housing 20 defining an outer chamber 170 and an extrusion wall 140. A plurality of orifices 80, adapted for extruding a first substance from the outer chamber 170, extend through the extrusion wall 140. An inlet pipe 40 is provided in the first housing 20 for flowing the first substance into the outer chamber 170. The inlet pipe 40 is located so as to permit flow of the first substance symmetrically within the outer chamber 170. A second housing 190 which defines an inner chamber 200 is provided within the first housing 20. The second housing 190 is located symmetrically within the outer chamber. A plurality of tubes 210 extend from the second housing 190. Each tube 210 has a first end 212 opening into the inner chamber 200 and a second open end 213 cooperatively aligned with an orifice 80 for extruding a second substance from the inner chamber 200 through the tube 210 and to within the first substance.

Abstract:

Abstract: A multiple-orifice extrusion manifold 10 is disclosed which includes a first housing 20 defining an outer chamber 170 and an extrusion wall 140. A plurality of orifices 80, adapted for extruding a first substance from the outer chamber 170, extend through the extrusion wall 140. An inlet pipe 40 is provided in the first housing 20 for flowing the first substance into the outer chamber 170. The inlet pipe 40 is located so as to permit flow of the first substance symmetrically within the outer chamber 170. A second housing 190 which defines an inner chamber 200 is provided within the first housing 20. The second housing 190 is located symmetrically within the outer chamber. A plurality of tubes 210 extend from the second housing 190. Each tube 210 has a first end 212 opening into the inner chamber 200 and a second open end 213 cooperatively aligned with an orifice 80 for extruding a second substance from the inner chamber 200 through the tube 210 and to within the first substance.

Abstract: A multiple-orifice co-extrusion manifold is disclosed for use in high-volume, cost-efficient extrusion of multi-layered products, such as center-filled food products. A flow path is provided for each substance to be extruded. For each extrudable substance, the flow path between its extruder and each of a plurality of extrusion orifices is sufficiently equal to the other flow paths for that substance, that a substantially uniform distribution and volumetric flow is obtained at each orifice without the need for individual adjustment apparatus. Within the manifold, the flow paths preferably comprise a generally symmetrical chamber for flowing a first extrudate and a plurality of tubes, for flowing a second substance. The tubes extend through the chamber in a generally symmetrical relationship to each other and to the chamber. Each flow path is thus generally equal and symmetrical to the other flow paths.

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: 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.