Flavored animal food compositions
AssigneeDecel Corporation
InventorsMilo D. Appleman, Stanislao A. DeSantis
Life of this patent
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Abstract
A coherent and physically stable, flavored animal food composition adapted to be used in the preparation of canned or expanded pet foods is prepared by blending and mixing a formulation containing flour, moisture, fat and comminuted natural flavor material such as cheese, poultry, fish, kidney, liver and mixtures thereof to obtain a uniform dispersion of the same in a dough-like mass. Liquid whole egg may be employed as the moisture source and the composition may be further formulated with a stabilizer, preservative, protein adjuncts and coloring.
Claims19
A coherent and physically stable, flavored animal food composition adapted to be used in the preparation of canned or expanded pet foods which consists essentially of:
- flour from about 50 to about 75 wt. %, moisture from about 18 to about 30 wt. %, fat from about 2 to about 10 wt. %, and
- comminuted natural flavor material selected from the group consisting of cheese, poultry, liver, kidney, fish and mixtures thereof, said natural flavor material being fresh, dried or mixtures thereof in an amount at least sufficient to impart flavor to the composition with the upper limit thereof being about 25 wt. % providing, however, that the upper limit for dried natural flavor material is about 12.5 wt. %.
A process for preparing a coherent and physically stable, flavored animal food composition adapted to be used in the preparation of canned or expanded pet foods which consists essentially of
- blending a mixture containing flour from about 50 to about 75 wt. %, moisture from about 18 to about 30 wt. %, fat from about 2 to about 10 wt. %, and comminuted natural flavor material selected from the group consisting of cheese, fish, poultry, liver, kidney and mixtures thereof, said natural flavor material being fresh, dried or mixtures thereof in an amount at least sufficient to impart flavor to the composition with the upper limit thereof being about 25 wt. % providing, however, that the upper limit for dried natural flavor material is about 12.5 wt. %,
- to obtain a uniform dispersion thereof in a dough-like mass.
Dependencies are inferred from the claim text.