Abstract: There is disclosed a new soft, moist pet food and a method for its manufacture. The pet food has a high moisture content, 25 to 50 weight percent, and contains two major nutrient ingredients which are: a protein source, such as a meat meal; and a sugar, each of which is used in an amount from 12 to about 35 weight percent on a dry weight basis. The pet food is prepared by mixing the protein source with an aqueous alkaline ingredient and the sugar to obtain a viscous, intimately admixed sol. The sol is then neutralized to a mildly acidic pH value and the resulting mixture is poured into containers in which it solidifies in a period of several hours, reaching most of its ultimate firmness in approximately 24 hours.

Abstract: A process for the manufacture of aquatic bait blocks wherein filler material, lime, molasses and condensed fish solubles are made into relatively small blocks having a water degradability of from about 18 to 96 hours.

Abstract: An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg, and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.

Abstract: Alpha-potato starch with a quality suitable for use as a binder in feeds for fish can be produced by first adjusting the electrical conductivity of a potato starch slurry, then thermal gelatinizing and dehydrating the same.

Abstract: What is disclosed is a process for the production of microcapsules by forming an emulsion of an aqueous solution of a compound having free amino groups in a liquid which is substantially non-polar or which has a polarity less than that of a 4:1 w/w mixture of cyclohexane and chloroform as the continuous phase, and adding a solution of a compound capable of polymerizing with the compound in the aqueous solution so that an interfacial polymerization reaction occurs.

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: A pet food product containing at least one amylaceous ingredient maintains or improves its soft texture during storage when the enzyme .alpha.-amylase is added thereto and processed using heat.

Abstract: A process for producing a preserved fish food from live fish food wherein the live fish food such as brine shrimp, tubifex worms, earthworms, plankton and the like are placed in an anhydrous liquid desiccant such as propylene glycol and allowed to stand for a sufficient period of time to dehydrate the live fish food to an equilibrium level, and after removing the supernatant liquid, a preservative liquid may be added to the preserved fish food to produce a storage stable, preserved fish food, and the products produced by the process.

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 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 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 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 method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of:(a) merging a red pet food stream with a white pet food stream by advancing the red pet food stream under a first pressure into a conduit having a substantially circular cross-section and advancing the white pet food stream into a plurality of medial locations within said conduit,(b) partially mixing the merged pet food stream by advancing the merged pet food stream through the conduit and through at least one stationary mixing element therein,(c) expressing the partially mixed pet food stream through a shaping die at a second pressure above about 40 psig, and(d) cutting the expressed pet food stream into pet food pieces.

Abstract: In a microencapsulation process involving an interfacial polymerization reaction between a compound containing amine groups and a polybasic acid chloride or anhydride, the polymerization being carried out in an emulsion of an aqueous solution in a hydrophobic organic liquid, the reaction is terminated by introducing water into the hydrophobic phase of the emulsion where it reacts with and destroys the residual acid chloride or anhydride.

Abstract: A process for preparing a diced frozen food product characterized in that a compact solid foodstuff is treated with microwaves to remove some of the water present, the foodstuff being diced before or after the microwave treatment, and finally frozen.

Abstract: A nutritious dry food for feeding to pets, wherein a farinaceous-based core is covered by a primary coating containing farinaceous material and a relatively small amount of proteinaceous material to provide flavor and texture, and is further covered by a secondary coating containing an ingredient such as starch or egg to impart a sheen to the surface of the finished pet food. In a preferred form, the core includes a majority by weight of ground uncooked wheat and additionally meat and bone meal, the primary coating includes cracked oat groats and a small amount of liver or meat, and the secondary coating includes starch to give the final dried product a shiny, glistening appearance.

Abstract: A method for preserving fishing bait, including worms, crickets, shrimp, crawfish, grasshoppers, frogs, minnows and other live bait organisms, which includes the steps of cleaning the bait organisms where such cleaning is necessary, pre-cooling the organisms where such pre-cooling is necessary, and subjecting the organisms to a freezing, condensing, evacuating and heating environment to remove water, and then separating and packaging the bait organisms. The freezing step is accomplished at a temperature below the eutectic of the selected of the bait organisms, and placing of the processed bait organisms in water restores the life-like appearance and odor of the organisms.

Abstract: The object of the invention is to provide a palatable, high-moisture pet food which is reliably stable against microbial attack without need to resort to pasteurization.This objective has long been sought by the art and is now met by the pet food provided by the invention which is a nutritionally-balanced pet food comprising protein, fat, carbohydrates, vitamins and minerals, has a moisture content within the range of from 50 to 80%, exhibits a water activity of at least 0.90, and further comprises on a total weight basis from 4% to 15% fructose; from 0.3% to 3.0% of an edible organic acid and sufficient inorganic acid to maintain the pH of the product within the range of from 3.5 to 5.8; and an antimycotic in an amount which is effective to prevent mold growth wherein the preservation system is bactericidal.According to a preferred embodiment the binders comprises carageenan and the organic acid is selected from the group consisting of heptanoic, octonoic, nonanoic and combination of these.

Abstract: A frozen food product which is readily penetratable by thawing water and capable of rapid rehydration comprising a frozen food or mixture of foods having a moisture content which has been adjusted to below that which the food or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and an added water soluble salt or salts sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product. After salt addition the food product is subjected to freezing temperatures to obtain a food product containing both frozen and unfrozen water.

Abstract: A fish food product is disclosed herein comprising a specially prepared ingredient attractive to and consumable by a variety of fish which is encased in a predetermined quantity of frozen water so as to provide a solid block of combined food product. A plurality of frozen food product blocks are prepared together in a tray form and subsequently, removed from the tray and deposited in a covered container for distribution to customers. One specially prepared ingredient is a beefheart composition having raw beefheart blended with gelatin and water and strained followed by pouring the blend into the receptacle of the tray form and then to freeze.

Abstract: Described are methyl substituted 2-(2,6-dimethyl-1,5-heptadienyl)-1,3-dithiolanes defined according to the structure: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and each represents methyl or hydrogen with the proviso that at least one of R.sub.1 and R.sub.2 is methyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Artifical bait comprising a water-insoluble matrix which is permeable by diffusion at a predetermined and controlled rate over a prolonged period of time to an attractant incorporated therein upon immersion in an aqueous medium.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed 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% by weight or less and, (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles 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 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% by weight or less and, (2) a water activity which is less than the water activity of said biscuit dough. The substantial absence of meat particle color bleed into the biscuit is principally due to the use of meat products wherein the color is formed as part of the protein matrix.

Abstract: The object of the invention is to provide an improved shelf-stable food, which is reliably stable against microbial attack without need to resort to pasteurization. The disclosed food products contain a preservative system comprising an aromatic alcohol selected from the group consisting of benzyl alcohol, 2-phenyl ethanol, sec-phenyl ethanol, 3-phenyl-1-propanol, 1-phenyl-1-propanol, 2-phenyl-1-propanol, 2-phenyl-2-propanol, 1-phenyl-2-butanol, 2-phenyl-1-butanol, 3-phenyl-1-butanol, 4-phenyl-2-butanol, dl-1-phenyl-2-pentanol, 5-phenyl-1-pentanol, 4-phenyl-1-butanol, and combinations of these. The products can be nutritionally-balanced pet food and contain moisture contents within the range of from about 12 to 80%. According to a preferred embodiment, the amount of aromatic alcohol will comprise from about 0.75 to about 1.25% of the moisture content of the food. The food products are stabilized against microbial growth including bacteria, molds and yeasts, as well as against infestation by mites.

Abstract: A method for producing a pet food with good storage stability having a water content of 20 to 45% by weight and a pH of 6.0 or below, which comprises admixing granules having a particle diameter of 300 to 1500 microns and comprising as a main ingredient a fine powder of sorbic acid having a particle size (Tyler's mesh) smaller than 250 mesh with starting materials for the pet food to disperse the sorbic acid powder in the form of discrete fine particles uniformly in said starting materials, and heating these materials simultaneously with, or after, the mixing.

Abstract: Whole clean, living soft-shelled turtles are frozen in liquid nitrogen. The frozen turtles are crushed and then ground in an atmosphere of nitrogen gas to form a powder. The powder may be mixed with other components, encapsulated or formed into tablets.

Abstract: A chewable, digestible, high protein product for canine pets which has physical properties and appearance resembling rawhide is prepared by extruding a mixture of an oil seed protein, a polyol plasticizer, lecithin and water, and impacting the surface of the extrudate with a stream of particles until the leather-like appearance is obtained.

Abstract: An expanded protein product is made by extruding a mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous extrusion agent, sulfur and/or sulfur compound, plasticizers and water from a high pressure zone to a low pressure zone preferably followed by rehydration of the extrudate.

Abstract: Disclosed is a fish food or bait and a method of manufacturing same. The food or bait includes an edible porous member such as a dried ear of corn saturated with a fish attractant or nutrient. The dried ear of corn includes a cavity filled with an edible solid and it may be covered with an edible solid. The dried ear of corn may further be covered with a sealant.

Abstract: An intermediate moisture pet food is described which forms a gravy-like mixture upon the addition of a warm aqueous liquid. The pet food comprises a particulate mass of a proteinaceous - farinaceous mixture having a moisture content of between about 15-55% by weight which is coated with particles of a fat encapsulated gravy forming material. The fat encapsulated particles of gravy forming materials are resistant to moisture activation during storage but activate to produce a gravy-like mixture upon the addition of a warm aqueous liquid to the pet food.

Abstract: A method of feeding fish in a tank with water comprises the steps of forming in the fish tank a region for feeding fish, introducing into the region a water-stable fodder and forcedly moving the water in the fish tank so as to maintain the fodder floating in the feeding region. In an arrangement for performing the method means forming a feeding station, and means for forcedly moving water in the feeding station are provided. The method of the invention may also comprise the step of utilizing heat liberated during operation of a biological reactor for heating agitated water in the fish tank. A water-stable fish fodder comprises particulate nutrient matter and a protein-containing binder imparting substantial water stability to the fodder formed as a pallet. The binder may be admixed with or may outwardly cover the particulate nutrient matter.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Abstract: The process of preparing a semi-moist pet food product comprising the steps of: admixing and cooking ground meat or meat by-products with water, propylene glycol, phosphoric acid and one or more acids selected from the group consisting of fumaric acid and succinic acid, the admixture being a substantially soupy consistency; and, further admixing and cooking therewith water non-gellatinous absorbent ingredients in sufficient proportion to render the admixture a semi-moist relatively solid mass.

Abstract: The object of the invention is to provide an improved proteinaceous food product and a process for preparing it.The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the loss of protein quality due to the Maillard reaction. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them.According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein quality from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts.

Abstract: The object of the invention is to improve the palatability of soy-containing dog foods.It is difficult to make foods which are both low in cost and palatable to dogs. Soybeans provide a range of economical proteinaceous materials and are widely used in dog foods. When made under normal processing conditions, these soy-containing dog foods are less palatable than is desired. The present invention improves these foods by selectively treating the soybean proteinaceous material to improve its contribution to the overall palatability of the dog food, thereby improving the overall product palatability. According to a preferred aspect of the invention, soybeans are selectively treated by roasting followed by quenching with a fat, such as soybean oil, added in an amount of about 2 to 15% of the weight of the soybeans.

Abstract: A high polymer material, e.g. polyvinylpyrrolidone, is mixed with an aqueous protein slurry composed of helical protein molecules. The pH of the slurry is then raised to about 8 to 12 to allow ingress of the high polymer material internally in the protein molecules. Thereafter, the slurry pH is reduced to about 5 to less than 8 to entrap a portion of the high polymer material within the protein molecules.

Abstract: A dried cereal based pet food composed of farinaceous and proteinaceous materials encapsulated within a glazed coating composed of liver and farinaceous material, the combination of which has a synergistic effect that excites the taste buds of the pet more than either of the highly palatable ingredients taken separately. In a preferred form, the matrix of farinaceous and proteinaceous material is formed to provide a core of desired shape and baked to less than 18% moisture by weight. While the shaped matrix is extremely hot, i.e., having an internal temperature in excess of 200.degree. F., it is immersed in a meaty coating of farinaceous material and liver having a lower temperature. A portion of the coating material is thereafter trapped within the core by a second baking that forms a hard crust of glazed, dried meaty substance on the exterior to encapsulate the matrix.

Abstract: A simultaneously compacted, shaped, molded and unitized, self-contained, unit-integral, chew-resistant animal food system product containing animal food and structure-supporting fibers, preferably in a fibrous form, in an amount sufficient to make said product chew-resistant, self-contained and unit-integral and to enable it to be and remain in its compacted, shaped and molded form. The product contains sufficient structure-supporting fibers to yield a chew-resistant product. The structure-supporting fibers are animal safely digestible structure-supporting fibers, such as collagen, animal safely indigestible structure-supporting fibers, such as cellulosic materials, or a mixture of animal safely digestible structure-supporting fibers and animal safely indigestible structure-supporting fibers, such as a mixture of collagen and cellulosic materials.

Abstract: A process for reducing a fishy smell in a packaged food product containing a fishy ingredient wherein a non-toxic reducing agent in a fishy odor reducing amount is mixed with other ingredients including fish material, to produce a food product, the product is sealed in a container and subjected to heat sterilization within the sealed container.

Abstract: Simulated food products in the form of discrete shape-retaining pieces having a calcium alginate gel matrix, and in particular simulated meat petfoods, are made from a mixture produced by mixing (a) an aqueous slurry comprising a comminuted food material and having a water-soluble alginate salt dissolved therein, with (b) a slurry, usually aqueous, of a calcium salt sparingly soluble in water having a monohydric or polyhydric alcohol or a sugar comprised therein as a retardant; and thereafter allowing the mixture to gel.The alcohol may be isopropyl alcohol, glycerol, propylene glycol or butylene glycol. Corn syrup, sucrose or a mixture of sugars may be used as the sugar.

Abstract: A food specifically for frogs which is formulated to induce the frogs to swallow, and is characterized by a nutriment pellet or particle of selected composition and size, with strands of hair mixed with the nutriment and projecting in random distribution from the surfaces of the pellet. The frog food developed for smaller frogs may be rolled out and pelletized or otherwise compacted to a desired size according to a process which is a part of this invention.

Abstract: A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture.

Abstract: A process for preparing fabricated meat and meat by-products comprising the steps of: emulsifying meat or meat by-products; admixing a salt with the emulsified material; admixing texturized soy with the emulsified meat and salt; forming the admixture into a desired shape; and blanching the shaped admixture in a temperature range of 170.degree. F.-210.degree. F.

Abstract: A method of producing an extruded, microbiologically stable, intermediate moisture food product having a moisture content between about 25 and 35% by weight, a protein content between about 15 and 35% by weight, an antimycotic agent and a water activity (A.sub.w) between about 0.75 and 0.85, which has an extended shelf life when stored in moisture-proof packages and does not require hermetic packaging or refrigeration.

Abstract: A process for producing a soybean and other vegetable protein based food product having an enhanced protein content and the texture and mouth feel of meat and other chewy foods which comprises contacting a compacted, defatted, vegetable protein containing seed meal material with water at a pH ranging from about 2.0 to about 6.5 at elevated temperatures and superatmospheric pressures for a time sufficient to extract a substantial amount of the non-proteinaceous solubles and increase the protein content thereof while essentially maintaining the structural integrity of the starting material, recovering the product from the aqueous liquor and reducing the moisture content thereof to produce a porous product.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: A shelf-stable intermediate moisture food with a water content of about 15 to 50% and with water soluble solutes in an amount to provide bacteriostasis is protected against the infestation and reproduction of mites by incorporation of a material selected from the group consisting of fatty acids containing carbon atoms from C.sub.4 to C.sub.10, fatty acid amides containing carbon atoms from C.sub.3 to C.sub.10, fatty acid esters containing carbon atoms from C.sub.3 to C.sub.10, fatty acid salts containing carbon atoms from C.sub.3 to C.sub.10, propionic acid and mixtures thereof with the propionic acid being employed only in conjunction with the fatty acid, amide, ester or salt.

Abstract: A process for manufacture of digestable artificial milk replacer effective for raising infant pigs and other infant animals, comprising crushed meat and viscera of fishes and shell fishes are digested with protease, heated to inactivate the protease, separated the undigestable residue through a screen, the remaining solid matter is removed by means of centrifugation, minute suspended particles are removed by use of filter press, the solution is then defatted with solvent, reduced to a powder by means of spray-drying and finally the dry powder thus obtained is used as main protein source of said milk replacer, prepared with the addition of suitable amounts of skimmed milk powder, glucose, soybean oil, small amount of sodium chloride, antibiotics, vitamins, minerals and others.

Abstract: A dog food composition of improved palatability to dogs is disclosed as well as a method of generally enhancing the palatability of dried or intermediate moisture dog food compositions having a moisture content of less than about 50% by weight of the composition by adding thereto a palatability enhancing amount of 3,7-dimethyl-1,6-octadien-3-ol, preferably in an amount of between about 0.0001 to 0.001% by weight of the composition.