Abstract: Animal feed pallets such as fish feeds, dog and cat foods in pellet form and textured soya protein pellets, are prepared by a process in which edible liquid is added to the pellets and absorbed under conditions of reduced pressure. In this way, larger amounts of edible liquids such as lipids can be incorporated into the pellets without significant deterioration in other desirable properties of the pellets such as hardness and durability.

Abstract: Textured animal protein can be prepared by forming a heated pressurized wet mass of animal meal and extruding the mass or otherwise reducing the pressure and temperature surrounding the mass. The ingredients for the animal meal are chosen so that the measurable gelatin content of the extruded product is less than 10% of the dry solids of the product. As gelatin is a hydrolysis product of collagen, this means that the animal meal should be prepared from material which is intrinsically low in hydrolysable collagen, or the hydrolysable collagen content should be reduced either by cross-linking (for example with propylene glycol alginate) or by hydrolysis and washing away the gelatin.

Abstract: A process for producing free flowing fish feed wherein precipitated amorphous silica or silicate or silica gel is added to fish feed and fish meal. The additive prevents clogging during grinding and tackiness in the fish feed.

Abstract: Process for producing microcapsules. Wax or a mixture of wax and protein is dissolved in a mixed solvent consisting of an organic solvent and water, the surfaces of particles of a core substance are wetted with the resulting solution at temperatures of 45 deg.C or below to selectively deposit the wax or the mixture of wax and protein on the particle surfaces and allow them to coat the particle surfaces. And then a slurry containing the particles is subjected to a solvent removal treatment.

Abstract: Palatability of fish feed pellets is increased by coating preformed pellets with a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: The present invention presents a dual-textured pet food as well as a multi-orifice coextrusion apparatus and method for the use of the multi-orifice coextrusion apparatus for preparing the dual-textured pet food of the invention. The multi-orifice coextrusion apparatus of the present invention feeds a first extruded material through a plurality of inner openings, and a second extruded material through a plurality of outer, annular openings, the inner openings and the annular openings converging to enable formation of a center-filled extrudate at a plurality of extrusion orifices. The present invention also presents a means of configuring the orifices to maintain substantially uniform distribution and volumetric flow of the second extruded material about the first extruded material across the cross section of the orifices.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: A low calorie dog treat is composed of food grade cellulose, a unique binder system holding the matrix, a combination of various color and flavor ingredients, and salt. The product contains only a few calories and can be consumed in large quantities by a dog without contributing to an obesity problem. The product is designed to compete with existing pet treats such as dog jerky, biscuits and bone shaped treats, and it is preferably amenable for use as a very few calorie pet food. The reduced number of calories in the dog treat is related to the fact that the cellulose material is composed primarily of fiber and therefore is not digested by the dog. The gum or binder system used in the formulation is also non-caloric. The product is produced by using existing processing equipment or by adapting such equipment relatively easily to applicants' methods.

Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.

Abstract: A method is described for increasing the plasma L-Carnitine level in pets. A daily prophylactic amount of L-Carnitine is administered in the pet either as a dietary supplement in an amount of 0.2 to 2.0 grams of L-Carnitine per day, or L-Carnitine is provided as an additional ingredient to a commerical pet food in an amount of 0.2 to 2.0 grams of L-Carnitine per kilogram pet food.

Abstract: Chews for pets are made from sinews or tendons of cattle and other livestock by the method of cooking the tendons and sinews, followed by the removal of meat and fat, and then baking at a temperature of at least 200.degree. C. until they are completely or substantially completely hardened.

Abstract: Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion. The filling or upper portion is baked in place to cause the two portions to adhere and bond together. In an embodiment, a pet egg treat has the general shape of a longitudinal or transverse slice of hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour, egg solids and any type of nutritious meal, including meat meal, fish meal, oat meal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals can be included. The treat is hard and helps to clean pets' teeth and gums, and provides chewing exercise for pets.

Abstract: A stock feed containing a specific amount of galacto-oligosaccharides, the stock feed being effective in the prevention of scours/loose passage of livestocks and thus in the increase of their weight.

Abstract: A feed for animals containing heat-treated .omega.6-unsaturated fatty acid such as .gamma.-linolenic acid, and production process for the same. Feed efficiency of the feed of the present invention is higher, and the feed improves health of the animals.

Abstract: Methylsulfonylmethane is effective in maintaining good health and in improving poor health of animals, including human beings and is an assimilable source of dietetic sulfur.

Abstract: A process for producing a fish food is disclosed wherein a mixture containing 30% to 50% by weight crude protein, 5% to 15% fat and 0.5% to 10% crude fiber is extruded by means of a twin-screw conveyor at a speed of 200-250 rpm at a temperature of from 50.degree. C. to 90.degree. C. with the addition of 20 to 40 liters of water per hour and a throughput of 100-150 kg/hr to yield feed sticks with a length of from 10-25 mm and a diameter of 5-15 mm.

Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.

Abstract: Powdered, high molecular weight, water soluble, membrane film forming polymeric materials are blended with powdered marine life attractants to produce a free-flowing powdered membrane film forming marine life attractant formulation. The formulation can be applied directly to the wet surface of a lure substrate, forming a gelatinous membrane film on the surface of the lure. When the gelatinous membrane film coated lure in immersed in water, an effective track or trail of marine life attractant is gradually released into the water. By careful selection of the polymeric materials, a formulation can be prepared which will produce a slimy textured viscoelastic gelatinous membrane film on a wet surface or a lure substrate.

Abstract: The present invention relates to animal feed preservative compositions containing a binary blend of formic acid and propionic acid, the amount of propionic acid in the blend being from 1-25% w/w of the total blend. Surprisingly, the proposed blend is more effective at controlling salmonella, especially in poultry, than formic acid when used alone.

Abstract: A process of producing a biscuit with a baked-on proteinaceous coating, comprising steps of:(a) preparing a dough piece from a dough comprising flour, meal, fat and water;(b) enrobing the dough piece with a viscous coating formulation comprising 10 to 30 weight percent of a dextrin carrier, 10 to 50 weight percent of meat, 10 to 30 weight percent of a glazing agent, 1 to 5 weight percent of polysaccharide gum, 5 to 15 weight percent of a monosaccharide sugar, 5 to 15 weight percent of a disaccharide sugar, and water, all based upon total dry solids; and(c) baking the dough piece to form a dry biscuit with a baked-on coating. The glazing agent can comprise a gelatin or a modified food starch, and the polysaccharide gum can be a xanthan gum. Biscuits produced by the process and a bakable proteinaceous coating formulation as employed in step (b) are disclosed and claimed.

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: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: A high moisture animal food product containing meat is disclosed in which a portion of the meat is replaced with a filamentous fungal biomass, produced from the fermentation of a medium such as soybean whey by a fungi, such as Aspergillus Oryzae. An unexpected improvement in palatability is obtained with meat products containing the fungal biomass.

Abstract: Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion, then is baked in place to cause the two portions to adhere and bond together. A pet egg treat embodiment has the general shape of a longitudinal or transverse slice of hard-boiled egg. The yolk portion contains egg yolk solids, while the outer egg-shaped portion contains flour, egg solids and any type of nutritious meal, including meat meal or the like. The treat is hard and helps to clean pets' teeth and gums, and provides chewing exercise for pets. The product preferably has the appearance of a slice of a hard-boiled egg.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: A method of producing chunks of gelled food in a slurry by forming a first slurry having a gelling agent, forming a second slurry containing a gel activator, at least one of the slurries containing comminuted food; bringing the slurries together and gently mixing thereby breaking said food-containing slurry into random and irregularly shaped chunks while the gel activator simultaneously reacts at the interface with the gelling material thereby forming a gel skin which encapsulates the chunks.

Abstract: A pet food containing a proteinaceous vegetable source component treated with an SPS-ase preparation in aqueous medium. Presence of this component imparts a decisive improvement in regard to the elasticity and palatability of the pet food.

Abstract: A method for reducing the severity of hip dysplasia in animals is provided wherein the animals are fed a nutritionally balanced composition during the formative stage of growth when the animal is particularly vulnerable to hip dysplasia, in which the dietary electrolyte balance in the composition is controlled to a level that is not greater than about 20 milliequivalents/100 g. Electrolyte balance is determined according to a formula wherein:Dietary Electrolyte Balance (Meq/100 g)=Sodium (Meq/100 g)+Potassium (Meq/100 g)-Chloride (Meq/100 g).

Abstract: A soft, homogenous fish bait consisting essentially of a preformed shape of water, a proteinaceous material, a plasticizer and fish oil, fish silage or a mixture of fish oil and fish silage, useful for attracting fresh-water aquatic animals. An osmotic agent is added to the composition for use in attracting salt-water aquatic animals.

Abstract: A method of reducing heat stress in animals, especially poultry, wherein a small amount of zeolite is added to the animal feed and the feed is regularly fed to the animals during periods of heat stress causing temperatures.

Abstract: The invention relates to a composition for attracting and retaining fish in an area of an aquatic medium. This composition comprises an active mixture constituted by at least one active element chosen from among monoalkylamines, dialkylamines, trialkylamines, polyamines and the oxides thereof, e.g. monomethylamines, dimethylamines and trimethylamines; at least one active element chosen from among the amino acids and amides, e.g. lysine and/or urea; optionally ammonia; and optionally an active element chosen from among hydrochloric, hydrobromic, hydroiodic, sulphuric, phosphoric, formic, myristic, lactic, butyric, acetic and caproic acids, provided that the mixture contains ammonia when the element of the first group is a trialkylamine. These compositions can be used in the form of solutions, dispersions, granules, powders, etc in different fishing techniques. It is also possible to include these compositions on appropriate adsorbing or absorbing supports.

Abstract: A gellable composition comprises a mixture of (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight range of (1):[(2)+(3)] is 1:.gtoreq.2.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributes substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less, and (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry soft canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solid portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and, (2) a water activity which is less than the water activity of the soft biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces using low-shear, non-cooking forming conditions, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough. There is a substantial absence of particle color bleed into the biscuit.

Abstract: Pet food can be prepared from animal flesh by a process which includes separation of the flesh portions of the animal from it's bones during a deboning step. This yields a fibrous paste to which is added a quantity of hydrolyzed milk protein. The hydrolyzed milk protein is thoroughly mixed with the fibrous paste. A quantity of salt is then added to the mixture of the hydrolyzed protein and the fibrous paste, and a second mixing is utilized to thoroughly mix the salt into the mixture of the hydrolyzed milk protein and the fibrous paste. The final mixture is then placed into an appropriate mold of a desirable shape. The molded mixture is then quickly heated to 140.degree. F. to heat set the mixture into the mold, and to heat kill any enzymes or micro organisms present in the mixture.

Abstract: This invention discloses a low calorie dietetic dog biscuit containing vegetable hulls. The vegetable hulls are fibrous components and reduce the overall caloric content of the biscuits to between about 320 and 330 calories per 100 grams of said biscuit. The biscuits can use a blend of proteinaceous and farinaceous ingredients such that the overall protein content of the biscuits is reduced when compared to standard dog biscuits. The preferred embodiment is a low calorie dog biscuit including rice hulls.

Abstract: The present invention relates to a process for the production of unique palatability enhancing materials, particularly suited for pet foods, from filamentous fungi biomasses. The palatability enhancing materials are produced by forming a slurry of a filamentous fungal biomass, and preferably an added proteinaceous material, such as meat, which is then autolyzed, in the absence of an added autolysis initiator, at a pH sufficient to form a palatability enhancing autolysate preferably at a pH of between about 2.5 and 10, most preferably of about 3.0 to 7.5. Autolysis is preferably performed at two distinct temperature stages during which endogenous protease and nuclease activity is initiated during the first stage and endogenous nuclease activity is increased during the second temperature stage, followed by substantial deactivation of endogenous protease activity.

Abstract: The invention relates to preparations, mainly confectionery preparations reducing the incidence of dental caries and to methods of preparing said preparations. The preparation contains a mixture of yeast and mono- and disacharides and polysacharide preferably in an amount corresponding at least to the partial ratio of mono- or disacharides, optionally further components conventionally used in confectionery products in the form of solid or liquid edible product.

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.

Abstract: A structured food or animal feed product comprises a gel formed by the interaction of water soluble components of Chinese grass with amylose or high amylose starch having an amylose content not below 25% by weight. In making the product the amylose or high amylose starch is mixed and allowed to interact in an aqueous medium with water soluble components of Chinese grass, with the optional inclusion of other nutritious material, whereby a gellable mixture is produced, which is formed into solid pieces.

Abstract: The gustatory additive of the present invention provides an improved fish bait. The gustatory additive causes a fish to hold a lure treated with the gustatory additive in its mouth for a longer period of time or causes the fish to swallow the lure. Because the fish holds the lure coated with the gustatory additive in its mouth for a relatively longer period of time, the fisherman has more time in which to set the hook in the fish's mouth.The gustatory additive of the present invention is comprised of a mixture of nutrients that are mixed with a water insoluble matrix and then applied to the surface of a lure. The gustatory additive of the present invention can also be distributed throughout the lure.

Abstract: In a preferred embodiment there is provided for application to ordinary pet food for dogs, cats, puppies and kittens, a dietary ketchup sauce inclusive of garlic as a prophylactic against flea infestation and of diethyl-carbamazine as a prophylactic against mosquito heart-worm, and further inclusive of vitamins and minerals of dietary nature, dietary seed, salt, and honey.

Abstract: An animal food composition of improved palatability is disclosed having a dried meat containing coating which comprises meat, vegetable protein isolate and whey. The palatability enhancing material is applied to a nutritionally balanced animal food product as a dusting in order to enhance the palatability of the pet food product.

Abstract: A munchy, especially for dogs and cats, is manufactured from rawhide or spetches and/or split thereof by dehydration, pressing and chopping of the resulting product, and extrusion of same together with a starch material through several heating zones and a die plate, whereupon the extruded product may be cut.By this method it becomes possible to use the hide wastes, available in large quantities from the production of leather, for the manufacturing of munchies and snacks for dogs and cats, thus sparing proper hide material that can now be used for finer applications.

Abstract: Novel articles are prepared by forming or shaping protein/polymeric material blends. The resulting articles are attractive to masticating animals. Uses for such as synthetic bones and as a bait or lure are disclosed. Novel compositions as well as method for making the novel articles of the invention are also disclosed.

Abstract: This microcapsules are mono-core type microcapsules with particle size from 5 .mu.m to 5 mm on which waxes are coated as the layer on the surface of the particles and/or penetrated to the inside of the particles, in which said wax coating is prepared by once melting the wax particles over the surface of the core particles and then re-solidifying them.The core material of the microcapsule undergoes less thermal degradation and can be formed with a dense and thin membrane profiling the surface layer thereof with a use of lesser amount of waxes.