Pet Food For Dog, Cat, Bird, Or Fish Patents (Class 426/805)
  • Patent number: 4293576
    Abstract: The invention relates to an improved food product for animals and a process for producing such a product. The product and process are based on whole animal blood, and/or coagulable phase(s) of such blood, which is (are) subjected to controlled stimulated coagulation.
    Type: Grant
    Filed: August 10, 1978
    Date of Patent: October 6, 1981
    Assignee: Effem Foods Pty. Ltd.
    Inventor: Christopher B. Sentance
  • Patent number: 4284652
    Abstract: A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable food. An especially suitable food which may be thus formed is a soft dry pet food. This soft dry pet food may be mixed with a hard dry pet food.
    Type: Grant
    Filed: February 12, 1979
    Date of Patent: August 18, 1981
    Assignee: The Quaker Oats Company
    Inventor: Edwin H. Christensen
  • Patent number: 4282254
    Abstract: The object of the invention is to provide a dog food of improved acceptability.Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of amino acid palatants selected from the group consisting of L-phenylalanine, L-tyrosine, L-tryptophan, L-methionine, L-arginine, L-isoleucine, L-leucine, L-serine, and any combination of these. The palatant is employed in any effective amount, usually from 0.001 to 0.8 wt. percent, on dry, intermediate-moisture, or canned dog food.
    Type: Grant
    Filed: October 4, 1979
    Date of Patent: August 4, 1981
    Assignee: General Foods Corporation
    Inventors: Roger W. Franzen, Gerald Greber, William C. Rieken
  • Patent number: 4276311
    Abstract: A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.
    Type: Grant
    Filed: July 24, 1979
    Date of Patent: June 30, 1981
    Assignee: Mars Limited
    Inventors: Ian E. Burrows, Peter A. Cheney
  • Patent number: 4273788
    Abstract: A bulk package of a mixture of hard and soft pet food results in no chunking and no product separation when the hard pet food is provided in bite size pieces having at least two large dimensions and the soft pet food is present in the form of slender strands having a length between 1.4 and 3.0 times the largest dimension of the dry pet food pieces.
    Type: Grant
    Filed: October 19, 1979
    Date of Patent: June 16, 1981
    Assignee: The Quaker Oats Company
    Inventors: David P. Bone, Lynda Robleski
  • Patent number: 4267195
    Abstract: The present invention identifies certain compounds, naturally present in raw meat, which are especially taste active in the dog. These compounds, which have been found to maximally activate taste neurons, are L-proline, L-cysteine, L-histidine, L-lysine, inosine 5'-triphosphate (ITP), inosine 5'-diphosphate (IDP), and adenosine 5'-triphosphate (ATP). Application of these compounds to dog foods in effective amounts can increase their palatability for dogs.
    Type: Grant
    Filed: March 21, 1978
    Date of Patent: May 12, 1981
    Assignee: University of Texas
    Inventors: James C. Boudreau, Thomas D. White
  • Patent number: 4265913
    Abstract: The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal medicament or animal food is combined with either Torulopsis utilis or Saccharomyces cerevisiae.
    Type: Grant
    Filed: January 28, 1976
    Date of Patent: May 5, 1981
    Inventor: Robert J. Eichelburg
  • Patent number: 4264628
    Abstract: A process for the production of a yeast autolysate consisting essentially of heating an aqueous suspension of live yeast cells to a temperature of from 20.degree. C. to 60.degree. C. for from 6 to 36 hours in the presence of from 0.03% to 15% by weight, based on the weight of the dry yeast mass, of a material selected from the group consisting of fatty acids having from 4 to 14 carbon atoms and their mono-, di- and tri-glyceride esters, separating the shells of the yeast cells from the liquid, evaporating said liquid and recovering a yeast autolysate.
    Type: Grant
    Filed: August 7, 1979
    Date of Patent: April 28, 1981
    Assignee: Henkel Kommanditgesellschaft auf Aktien
    Inventor: Frank F. Hill
  • Patent number: 4260635
    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.
    Type: Grant
    Filed: December 18, 1974
    Date of Patent: April 7, 1981
    Inventor: Stanton E. Fisher
  • Patent number: 4259361
    Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.
    Type: Grant
    Filed: December 19, 1978
    Date of Patent: March 31, 1981
    Inventor: Donald Procter
  • Patent number: 4256771
    Abstract: A starch-containing material is gelatinized in a continuous process by contacting discrete granules of the material with steam under substantial turbulence utilizing a Venturi mixing effect. The water content of the initial turbulent mixture is sufficiently high so as to permit gelatinization at elevated temperature but insufficient to cause formation of an aqueous slurry of the starch-containing material.
    Type: Grant
    Filed: November 6, 1978
    Date of Patent: March 17, 1981
    Assignee: General Foods, Limited
    Inventors: Gary A. Henderson, William J. C. Thompson, John T. Thatcher
  • Patent number: 4251556
    Abstract: A pet food is manufactured by at least partially replacing sodium caseinate or other caseinate binder with a combination of a vegetable protein, and an amylaceous material.
    Type: Grant
    Filed: November 13, 1978
    Date of Patent: February 17, 1981
    Assignee: The Quaker Oats Company
    Inventors: Morris P. Burkwall, Jr., Joseph C. Leyh, Jr., John G. Reagan
  • Patent number: 4247562
    Abstract: A canned food product for use with dry pet foods or to use alone is composed of a nutritionally fortified liquid gravy and blood based, retort stable, metal-like chunks.
    Type: Grant
    Filed: December 21, 1978
    Date of Patent: January 27, 1981
    Assignee: The Quaker Oats Company
    Inventor: John W. Bernotavicz
  • Patent number: 4239782
    Abstract: A fish food composition and a process for using the composition are provided for enhancing the color of fish. The fish food composition is a combination of conventional fish food with pigmenting agents and limited amounts of the hormone testosterone. The process includes raising newborn fish on conventional fish food for five to eight weeks, and then continuously feeding the subject composition to fish for eight weeks to obtain peak coloration. The feeding of the new composition is continued for as long as color enhancement is desired.
    Type: Grant
    Filed: April 16, 1979
    Date of Patent: December 16, 1980
    Assignee: Aquatic Diet Technology Inc.
    Inventor: Robert Cinquemani
  • Patent number: 4229485
    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.
    Type: Grant
    Filed: July 25, 1978
    Date of Patent: October 21, 1980
    Assignee: Jerky Treats, Inc.
    Inventors: Bruce W. Brown, Virgil E. Copple, Carroll K. Wilson
  • Patent number: 4228195
    Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.
    Type: Grant
    Filed: August 4, 1978
    Date of Patent: October 14, 1980
    Assignee: The Quaker Oats Company
    Inventor: Ronald D. Priegnitz
  • Patent number: 4225630
    Abstract: Disclosed is a method for adding fat to an expanded, farinaceous food product. The fat is injected into a food extruder in a manner which permits it to become intimately mixed with the food but does not interfere with product cooking or expansion. The foods may be for human or animal consumption. In a preferred embodiment, a high caloric density puppy food is prepared.
    Type: Grant
    Filed: May 24, 1978
    Date of Patent: September 30, 1980
    Assignee: General Foods Company
    Inventor: Esra Pitchon
  • Patent number: 4215149
    Abstract: A process is provided for preparing dry pet food having on its surface a salt of phosphoric acid. The improved palatability imparted to the pet food by the salt is maintained on storage.
    Type: Grant
    Filed: November 17, 1978
    Date of Patent: July 29, 1980
    Assignee: Standard Brands Incorporated
    Inventor: Thomas J. Majlinger
  • Patent number: 4214008
    Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.
    Type: Grant
    Filed: March 14, 1979
    Date of Patent: July 22, 1980
    Assignee: Microlife Technics, Inc.
    Inventors: Richard L. Groben, Alfred J. Gryczka, Alfred A. Franklin
  • Patent number: 4212894
    Abstract: Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4.8 to 5.5. The slurry is stored at a temperature of between 30.degree. and 60.degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.
    Type: Grant
    Filed: October 18, 1978
    Date of Patent: July 15, 1980
    Assignee: General Foods Corporation
    Inventors: Roger W. Franzen, Jr., Charles J. Cante, Joseph J. Griffin, Robert E. Schara, Charles T. Stocker
  • Patent number: 4212896
    Abstract: Inclusion of 71/2% to 20% of substantially fully-inverted molasses provides a low-cost animal feed which is highly palatable and assimilable to domestic pets and livestock. Prepared by hot extrusion and comprising at least 50% by weight cereal meal and 15% to 35% by weight protein, this product has a partially elastic, partially deformable, chewy, non-crumbly structure. It has unexpected nutritive and physiological advantages especially to the growing animal, as well as cost advantages over the use of sucrose.Under the process described, the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture or palatability and with minimal energy cost.
    Type: Grant
    Filed: May 10, 1978
    Date of Patent: July 15, 1980
    Assignee: The Jim Dandy Company
    Inventors: Arthur V. Brown, Jr., Richard J. Karrasch
  • Patent number: 4211797
    Abstract: Dry dog foods are made more appealing to dogs by applying a surface coating of a blend of lipolyzed beef tallow and digest of beef. The coating is applied at a level of at least 4% and less than 8% based on the total weight of the dog food and will contain from 1 to 3 parts lipolyzed tallow and from 1 to 3 parts digest of beef. Preferably, the coating will contain from 2 to 3 parts of both the digest of beef and the lipolyzed beef tallow, and may contain up to four percent beef tallow.
    Type: Grant
    Filed: December 29, 1977
    Date of Patent: July 8, 1980
    Assignee: General Foods Corporation
    Inventors: Charles J. Cante, Russell Downhour, Lee P. Randall, Jeffrey D. Morgan
  • Patent number: 4206236
    Abstract: A method is disclosed for preserving proteinaceous animal food materials useful as bait for fish and crustaceans, such as crab. The animal food material is comminuted together to a finely divided state of the consistency of a thick soup with at least 4% by weight, based on the weight of the animal food material, of a polyol having from 2 to 8 carbon atoms and 2 to 6 hydroxyl groups. Edible polyols are used when the end product is to be used as a bait or foot supplement. Anti-oxidants and/or mold inhibitors are also preferably added to the animal food material/polyol mixture. The mixture is further stabilized against decay for extended periods of time when stored at ambient temperatures by incorporating into the mixture a sufficient amount of attapulgus clay to dehydrate the animal food material/polyol mixture. The resulting mixture may be extruded into a shaped form for use as a crab bait or used in granular form.
    Type: Grant
    Filed: March 13, 1978
    Date of Patent: June 3, 1980
    Inventor: George D. Orth, Jr.
  • Patent number: 4198440
    Abstract: Unprepared pieces of meat, such as sheep heads, pig feet, and the like, or fishes and crustaceas, are treated by trituration with crushing under pressure so as to yield a soft product adapted to be a foodstuff, in which the elements of components stay several millimeters long, which gives the product a good aspect for appetency.
    Type: Grant
    Filed: May 10, 1978
    Date of Patent: April 15, 1980
    Assignee: Societe Civile Hydromer
    Inventor: Gwenole J. C. Le Jeune
  • Patent number: 4191783
    Abstract: A high moisture content food of water activity 0.91 to 0.95 is rendered shelf stable by the addition thereto of a stabilizing composition comprising sufficient acid to reduce the pH to a range of 4.0 to 6.8 and a sufficient amount of propylene glycol, 1,3-butanediol or mixtures thereof.
    Type: Grant
    Filed: November 4, 1977
    Date of Patent: March 4, 1980
    Assignee: The Quaker Oats Company
    Inventors: Morris P. Burkwall, Jr., Penelope L. Gould
  • Patent number: 4191781
    Abstract: The palatability of dog foods is increased by incorporating therein effective amounts of ammoniated glycyrrhizin.
    Type: Grant
    Filed: September 30, 1977
    Date of Patent: March 4, 1980
    Assignee: General Foods Corporation
    Inventors: Robert E. Schara, Larry E. Keenberg, Andrew Makar
  • Patent number: 4190679
    Abstract: Disclosed is a uniquely textured pet food in the form of low-intermediate moisture, but highly-palatable, resilient, soft, meat-like chunks. These soft, chewy chunks are expanded internally and have a substantially-continuous, fibrous, highly-irregular surface. This pet food is prepared by relatively high pressure extrusion of a plasticized, meat based formulation to achieve expansion. The product contains sufficient a.sub.w lowering and antimycotic agents to avoid spoilage when packaged under aerobic conditions. By virtue of their meat-like texture and structural integrity, these chunks enable the production of an unusually good dual-textured pet food.
    Type: Grant
    Filed: April 26, 1977
    Date of Patent: February 26, 1980
    Assignee: General Foods Corporation
    Inventors: Harold R. Coffee, Gordon G. Varcoe, Ronald J. Triani, George S. Hayden
  • Patent number: 4162336
    Abstract: Inclusion of 71/2% to 15% of a monosaccharide in a dry animal food prepared by hot extrusion of a mixture comprising at least 50% by weight cereal meal and 15%-35% by weight protein yields a product having a partially elastic, partially deformable, chewy, non-crumbly structure. Unlike soft pet foods of substantially higher water content, the present product requires no polyhydrins either as a texturizer or as a preservative.Under the process described the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture and with minimal energy costs.
    Type: Grant
    Filed: November 21, 1977
    Date of Patent: July 24, 1979
    Assignee: The Jim Dandy Company
    Inventors: Arthur V. Brown, Jr., Richard J. Karrasch
  • Patent number: 4160038
    Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.
    Type: Grant
    Filed: August 9, 1976
    Date of Patent: July 3, 1979
    Assignee: Microlife Technics, Inc.
    Inventors: Richard L. Groben, Alfred J. Gryczka, Alfred A. Franklin
  • Patent number: 4158706
    Abstract: A method of preparing stable high moisture food products such as pet food products is disclosed which enables nutritious farinaceous-proteinaceous food materials to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be packaged in transparent, flexible containers and stored under ambient conditions for periods of a year or more. The method involves impregnating the materials with a preservative such as succinic acid, pyruvic acid, or fumaric acid, forming the materials, and packaging the formed food product.
    Type: Grant
    Filed: July 25, 1977
    Date of Patent: June 19, 1979
    Assignee: Ralston Purina Company
    Inventors: Thomas J. Ernst, Edward V. Oborsh, Foppe E. Oreel
  • Patent number: 4152323
    Abstract: A process is disclosed for treating glue stock so as to remove water and fat therefrom and render the glue stock useful as fertilizer, fertilizer supplements or animal feed. The process comprises heating the glue stock to a temperature between 40.degree. and 80.degree. Celsius, mechanically pressing it to express liquid therefrom and after said pressing cooling the glue stock to prevent the decomposition or cementing of the glue stock.
    Type: Grant
    Filed: May 26, 1977
    Date of Patent: May 1, 1979
    Assignee: Arenco-BMD Maschinenfabrik GmbH
    Inventors: Horst Zaepfel, Erich Gabelmann, Kasimir Hofmann
  • Patent number: 4145447
    Abstract: This invention relates to unitized, compact, chew-resistant products with or without structure-supporting fibers. These products are prepared from animal foods which are preferably in a dry, shelf-stable form such as dried meals, dried fish, dried dairy products, fish meal, fish flour, cereals, flours, carbohydrates, dried fruits, etc., with or without food additives or supplements such as vitamins, minerals, medicinals, etc., for example chemicals, enzymes, etc., capable of removing plaque or tartar frm the animal's teeth, etc. These products are prepared by:(1) Adding sufficient water to wet the product without affecting its free flowing character;(2) Compacting the wetted product at high pressure;(3) Baking the product.
    Type: Grant
    Filed: March 22, 1973
    Date of Patent: March 20, 1979
    Assignee: SAID Stanton E. Fisher, by said Bernard W. Weinrich
    Inventors: Stanton E. Fisher, Bernard W. Weinrich
  • Patent number: 4143172
    Abstract: The invention relates to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thickening or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Products contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavoring at a pH of 2.5 to 5.0.
    Type: Grant
    Filed: October 3, 1975
    Date of Patent: March 6, 1979
    Assignee: Mars Limited
    Inventors: John R. Mitchell, Keith Buckley, Ian E. Burrows
  • Patent number: 4143171
    Abstract: The invention relates to food products and provides novel foods for animals, especially pets. In particular the invention relates to coherent elastic semi-moist food products which are stabilized against bacterial growth by the inclusion of humectants at reduced water activity. The products include subdivided protein material bound together with a gel formed by a polysaccharide gelling agent containing monosaccharide units other than (including in addition to) glucose residues and preferably having free or esterified acidic substituent groups. A preferred example of such a gelling agent is a mixture of xanthan and carob gums. Quantities of gelling agent in the range 0.2 to 5% are preferred and the moisture content should be from about 30% to 70%, the humectant concentration of about 5% to about 40% by weight, the pH between about 3.5 and about 7.5, and the water activity (Aw) below 0.95 or below 8.5 depending on the acidity of the product.
    Type: Grant
    Filed: August 22, 1977
    Date of Patent: March 6, 1979
    Assignee: Mars Limited
    Inventors: Keith Buckley, David Barker
  • Patent number: 4143168
    Abstract: Blood chunks are prepared by combining blood with at least one gum and other optional food materials heated and divided into solid meat by-product type ingredient for use in a pet moist food.
    Type: Grant
    Filed: March 15, 1977
    Date of Patent: March 6, 1979
    Assignee: The Quaker Oats Company
    Inventor: John W. Bernotavicz
  • Patent number: 4127678
    Abstract: A semi-moist pet food having the appearance and texture of meat, which formerly required sodium caseinate to achieve the meat-like texture and appearance after processing, now includes a pregelatinized or modified amylaceous material, a non-caseinate protein source, and a substantially neutral chelating agent in a combination to replace at least part of the casein salt in the semi-moist pet food to still achieve the meat-like texture and appearance after processing.
    Type: Grant
    Filed: March 14, 1977
    Date of Patent: November 28, 1978
    Assignee: The Quaker Oats Company
    Inventor: Morris P. Burkwall, Jr.
  • Patent number: 4118512
    Abstract: The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with hydrolyzates of yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal medicament or animal food is combined with either hydrolyzates of Torulopsis utilis or Saccharomyces cerevisiae.
    Type: Grant
    Filed: July 25, 1975
    Date of Patent: October 3, 1978
    Inventor: Robert J. Eichelburg
  • Patent number: 4112126
    Abstract: Meats and meat by-products which are considered to be inedible for human consumption but which may be used in the production of animal foods are decharacterized by mixing such products with a U.S. Department of Agriculture approved FD&C decharacterizing color. When such decharacterized meat products are to be used in the production of an animal food, the decharacterized meat is counter-colored by mixing with a color which is complementary to the decharacterizing color to provide the inedible meat product with a substantially natural meat-like color. Approved FD&C colors and blends of approved FD&C colors, which are the complementary color of the FD&C color used in decharacterizing the meat product, are used in counter-coloring the meat product. Lakes of such colors and color blends may also be used.
    Type: Grant
    Filed: February 28, 1977
    Date of Patent: September 5, 1978
    Assignee: Carnation Company
    Inventors: Ramon W. Nielsen, Craig C. Widmar
  • Patent number: 4104406
    Abstract: A dry particulate porous expanded animal food is disclosed comprised of chunks or kibs of a mixture of farinaceous and proteinaceous ingredients. The kibs are then coated with a fat/dextrin material emulsion. The product is characterized by its improved ability to resist rapid extensive hydration when liquid is added and hence remain crispy in liquid for substantial periods of time. The product is also of improved palatability and appeal to pets.
    Type: Grant
    Filed: December 13, 1974
    Date of Patent: August 1, 1978
    Assignee: General Foods Corporation
    Inventors: William G. Stringer, Robert E. Schara, Charles T. Stocker
  • Patent number: 4104407
    Abstract: The present invention is concerned with the preparation of an improved expanded dry animal food composition based on farinaceous and proteinaceous constituents. Chunks or kibs of the expanded product are coated in separate layers with a first layer of dextrin material and a second exterior layer of fat. The kibs may optionally be coated with a gravy forming material such that a gravy is formed when water is added. The coating of the dextrin material serves to retard the rate of hydration when water is added such that the chunks retain their crunchy texture and structure for longer periods of time with the result that the product is of improved animal acceptance.
    Type: Grant
    Filed: November 27, 1974
    Date of Patent: August 1, 1978
    Assignee: General Foods Corporation
    Inventors: William G. Stringer, Robert E. Schara, Charles T. Stocker
  • Patent number: 4102806
    Abstract: A novel and industrially feasible method of producing microcapsules, which comprises dissolving an oil-and-fat in an organic solvent by heating, dispersing a core material in the resultant solution, cooling the dispersion with stirring to coacervate the oil-and-fat on the core material, and separating and drying the resultant encapsulated particulate products.
    Type: Grant
    Filed: August 17, 1976
    Date of Patent: July 25, 1978
    Assignee: Takeda Chemical Industries, Ltd.
    Inventors: Sadao Kondo, Hidehiko Nakano
  • Patent number: 4089983
    Abstract: A semi-moist food containing an animal protein source is color stabilized by reacting carbon monoxide with the animal protein source, to provide a satisfactory color.
    Type: Grant
    Filed: December 1, 1976
    Date of Patent: May 16, 1978
    Assignee: The Quaker Oats Company
    Inventor: Larry L. Hood
  • Patent number: 4089978
    Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.
    Type: Grant
    Filed: March 30, 1976
    Date of Patent: May 16, 1978
    Assignee: General Foods Corporation
    Inventors: Joaquin Castro Lugay, Gerhard Julius Haas, Robert James Beale
  • Patent number: 4070490
    Abstract: This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a stronger meat flavor is produced by the addition of yeast to the mixture before heating.
    Type: Grant
    Filed: March 9, 1976
    Date of Patent: January 24, 1978
    Assignee: General Foods Corporation
    Inventors: Joaquin Castro Lugay, Robert James Beale
  • Patent number: 4055676
    Abstract: In a sugar-containing food, the sugar is at least partially replaced with a composition comprising corn syrup, and at least one polyhydric component selected from the group consisting of propylene glycol and 1,3-butanediol. This sugar-replacement is especially effective in semi-moist pet foods.
    Type: Grant
    Filed: April 1, 1976
    Date of Patent: October 25, 1977
    Assignee: The Quaker Oats Company
    Inventor: Peter H. Foulkes
  • Patent number: 4055681
    Abstract: A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. Its texture may be substantially solid and fibrous or it may be expanded. The pet food contains a reduced amount of amylaceous ingredients as well as specified types of proteinaceous adhesives in conjunction with plasticizing agents, and is processed to form either a fibrous or an expanded texture using a specially designed air nozzle.
    Type: Grant
    Filed: June 12, 1974
    Date of Patent: October 25, 1977
    Assignee: The Quaker Oats Company
    Inventors: Alexander Balaz, David P. Bone, Edward L. Shannon
  • Patent number: 4054674
    Abstract: Bacteriologically stable, semi-moist proteinaceous food products, of lower concentration of conventional humectants and consequently higher acceptability to consumers, such as domestic pets, are obtained by including as at least part of the water-soluble humectant content low molecular weight polypeptide materials. Examples of suitable materials are condensed fish solubles and fish or meat autolysates. Especially preferred are compositions including acidified polypeptide sources and which consequently have pH values in the range 3.5 to 5.5 and have water activities in the range 0.85 to 0.95. Minor proportions Nf conventional humectants such as sugar or polyhydric alcohols can be included. Compositions of pH 5.5 to 7 and water activity 0.75 to 0.85 can also be preferred. Products may include heat-coagulable binders such as gluten or albumen and be formed with subsequent cooking into coherent pieces. Burger type products can also be formed from pasteurized meats without subsequent cooking.
    Type: Grant
    Filed: April 23, 1974
    Date of Patent: October 18, 1977
    Assignee: Pedigree Petfoods Limited
    Inventors: David Barker, Ian Edward Burrows, Keith Buckley
  • Patent number: 4053647
    Abstract: A substantially homogeneous aqueous aerosol suspension of cooked, solid, finely divided proteinaceous particles which are produced by comminuting a proteinaceous material, preferably animal kidney; mixing such comminuted material with water and cooking such under non-liquifying and non-hydrolyzing conditions to produce an aqueous mass containing solid particles of cooked proteinaceous material at least part of which is not suspended; homogenizing such aqueous mass into said substantially homogenous aqueous suspension of said finely divided particles, and admixing the colloidal suspension with an aerosal propellant in a container suitable for spraying.
    Type: Grant
    Filed: December 12, 1975
    Date of Patent: October 11, 1977
    Inventor: Samuel Prussin
  • Patent number: 4053646
    Abstract: A composition comprising starch and lipid characterized by immobility of the lipid in water. A preferred embodiment is a high fat fish food particularly adapted for use as diet of aquarium fish which is prepared from at least one lipid material and starch, advantageously supplemented by further nutrient materials and/or flavoring constituents. The lipid and the starch are so intimately associated with one another in the composition that the lipid component is immobilized, i.e., is not separated from the composition on placing it in water.
    Type: Grant
    Filed: May 8, 1975
    Date of Patent: October 11, 1977
    Assignee: Walton Reid Wright
    Inventors: Walton Reid Wright, Albert E. Purcell
  • Patent number: 4049835
    Abstract: Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectantly increase the effectiveness of polyhydric alcohol, especially propylene and butylene glycol, stability agents employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food, containing cooked meat and employing propylene glycol at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.
    Type: Grant
    Filed: March 9, 1976
    Date of Patent: September 20, 1977
    Assignee: General Foods Corporation
    Inventors: Gerhard Julius Haas, Edwin Bernard Herman