[go: up one dir, main page]

EP3638051A1 - Exhausteurs de palatabilité végétariens pour chiens - Google Patents

Exhausteurs de palatabilité végétariens pour chiens

Info

Publication number
EP3638051A1
EP3638051A1 EP18729457.4A EP18729457A EP3638051A1 EP 3638051 A1 EP3638051 A1 EP 3638051A1 EP 18729457 A EP18729457 A EP 18729457A EP 3638051 A1 EP3638051 A1 EP 3638051A1
Authority
EP
European Patent Office
Prior art keywords
palatability
dog
vegetarian
enhancer
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP18729457.4A
Other languages
German (de)
English (en)
Inventor
Patrice VICAUD
Laurence Callejon
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Specialites Pet Food SAS
Original Assignee
Specialites Pet Food SAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Specialites Pet Food SAS filed Critical Specialites Pet Food SAS
Publication of EP3638051A1 publication Critical patent/EP3638051A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins

Definitions

  • the present invention generally relates to the field of pet food and is more specifically focused on dog food.
  • the present invention concerns a vegetarian dog palatability-enhancer.
  • Pets are well taken care of by their owners which provide them a proper selection of foods. Those foods include not only pets' usual nutritionally-balanced diet, but also supplements, treats, and toys. Pets, like humans, are attracted to and eat more regularly and easily foods which they find palatable. Therefore, palatability-enhancers are extremely important for animal consumption. Those flavour compositions increase the palatability of pet foods, and make them appealing to pets. A large number of palatability-enhancers have been described so far.
  • Palatability enhancers available on market are based on meat and meat-derived by-products. This is partly because these products are usually highly palatable to pets, such as dogs and cats.
  • animal materials such as viscera, hearts or lungs, are hydrolyzed, optionally dried, and sprayed onto extruded kibbles.
  • meat-based palatability-enhancers provide an appealing flavour for the animal.
  • the invention focuses on compositions which enhance palatability to dogs. Indeed, food palatability differs from one animal species to another. A palatability-enhancer effective with cats is often not effective with dogs. There is therefore a need for compositions which specifically enhance palatability of foods to dogs.
  • the present invention precisely addresses these needs by providing new vegetarian palatability-enhancers which are able to enhance palatability of pet foods to dogs at least as efficiently as meat-based palatability-enhancers.
  • An object of the present invention concerns a vegetarian dog palatability-enhancer comprising a liquid meat-free composition
  • At least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds.
  • Another object of the present invention is related to a method for preparing a vegetarian dog palatability-enhancer.
  • a further object of the present invention concerns a kit for enhancing palatability of a dog food.
  • Percentages are expressed herein by weight of a product reference.
  • ranges are stated in shorthand, so as to avoid having to set out at length and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
  • a range of 0.1-1.0 represents the terminal values of 0.1 and 1.0, as well as the intermediate values of 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and all intermediate ranges encompassed within 0.1-1.0, such as 0.2-0.5, 0.2-0.8, 0.7-1.0, etc.
  • the terms “at least”, “less than” or “more than” encompass the hereafter cited value. For example, “at least 5%” has to be understood as also encompassing "5 %”.
  • the present invention is dedicated to dogs. However, the invention may be adapted for use with other classes of pets or companion animals (such as cats, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like).
  • pets or companion animals such as cats, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like).
  • dog food or “food” means a product or composition that is eaten by a dog and provides at least one nutrient to the dog.
  • food includes any food, feed, snack, food supplement, treat, toy (chewable and/or consumable toys), edible meal substitute, or edible meal replacement. Drinks and beverages of any type are encompassed within the term "food”.
  • Nutritionally-balanced pet foods in particular dog foods, are widely known and used in the art.
  • a “nutritionally-complete”, “nutritionally-balanced” or “complete and nutritionally-balanced food” is one that contains all known required nutrients for the intended recipient or consumer of the food, in appropriate amounts and proportions based, for example, on recommendations of recognized or competent authorities in the field of companion animal nutrition. Such foods are therefore capable of serving as a sole source of dietary intake to maintain life, without the addition of supplemental nutritional sources.
  • food supplement or "dietary supplement” or “supplement” means a product that is intended to be eaten in addition to the normal animal diet. Drinks and beverages are encompassed. Dietary supplements may be in any edible form, e.g., solid, liquid, gel, paste, tablets, capsules, powder, and the like. Palatability enhancers can be used to improve palatability of dietary supplements in the same manner as they are used to improve palatability of nutritionally-balanced foods.
  • treat means any food item that is designed to be fed to a pet (here, a dog), preferably at non-meal time, by the owner to help, promote or sustain a bonding process between a pet (here, a dog) and its owner. Treats often contain palatability-enhancers in a manner comparable to nutritionally-balanced foods.
  • Toys include, for example chewable toys. Toys further include partially consumable toys (e.g., comprising plastic components) or fully consumable toys (e.g., rawhides).
  • partially consumable toys e.g., comprising plastic components
  • fully consumable toys e.g., rawhides
  • the term "palatability” refers to the overall willingness of a pet to eat a certain petfood. Whenever a pet shows a preference, for example, for one of two or more petfoods, the preferred petfood is more "palatable", and has “enhanced palatability". Such preference can arise from any of the pet's senses, but typically is related to, inter alia, taste, aroma, flavour, texture, smell and/or mouth feel.
  • Different methods exist to assess palatability involve exposure of pets to petfoods either simultaneously (for example, in side-by-side, free-choice comparisons, e.g., by measuring relative consumption of at least two different petfoods), or sequentially (e.g., using single bowl testing methodologies).
  • at least two different methods may be used to consolidate the thus obtained results on palatability of a given petfood.
  • expert panels of pets are used in order to guarantee repeatable and fine measurement of palatability performance for pet food products.
  • a pet food, more particularly a dog food, that is stated herein to have "enhanced palatability" is one for which a dog exhibits preference relative to a control composition.
  • a "dog palatability-enhancer” is a composition which specifically enhances food palatability to dogs.
  • animal derived products encompass animal meats or animal meat by-products (such as lungs, spleen, kidneys, brain, livers, blood, bone, stomachs and intestines (free of their contents)).
  • animal derived products also encompass all other products or compositions from animal origin (such as dairy products, eggs, animal fats, etc.).
  • the animal derived products content of the product or composition is very low, or even insignificant, or even undetectable by standard methods, and it may be referred to as "traces" of animal materials.
  • traces of animal materials.
  • amino acid means a molecule containing both an amino group and a carboxyl group.
  • Amino acids referred in the present invention are free amino acids, i.e. amino acids that are individually present as unbound ingredients in a composition. Free amino acids do not form part or are not contained into peptides or proteins and are not joined to other amino acids by peptide bonds.
  • Intermediates, degradation products or homologues of amino acids are preferably also encompassed by the term "amino acid”.
  • sulphur-containing amino acids it is meant herein (free) amino acids containing one or more atoms of sulphur selected from free cysteine, cystine, methionine, and also from sulphur sources such as homocysteine, cystathionine, and cysteamine.
  • carbonyl compound any material that can provide a free or available carbonyl group.
  • carbonyl compounds include, but are not limited to, monosaccharides, disaccharides, oligosaccharides (including hydrolysis products of disaccharides and/or of oligosaccharides); and materials containing carbonyl groups such as vitamins, polyphenols, uronic acid; all those compounds bearing at least one carbonyl group such as aldehydes, ketones, alphahydroxycarbonyl or dicarbonyl compounds.
  • Non-limiting examples of monosaccharides are xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, fucose, glyceraldehyde, dihydroxyacetone, erythrulose, erythrose, threose, ribulose, xylulose, lyxose, and the like.
  • Non-limiting examples of are lactose and maltose.
  • oligosaccharide it is meant herein a small saccharide polymer (typically, a polymer having from 3 to 10 simple sugars or monosaccharides), whereas a “polysaccharide” is herein a larger saccharide polymer than an oligosaccharide (typically a polymer having more than 10 monosaccharides).
  • oligosaccharides are trioses such as raffinose and tetraoses such as stachyose.
  • Non-limiting examples of materials containing carbonyl groups are vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses.
  • liquid meat-free composition refers to a liquid composition which is free from animal derived products.
  • Vegetarian protein source means any product, composition, ingredient, extract, which is not derived from animal material and which provides proteins.
  • Vegetarian protein sources can include plants, algae, eggs, milk, insects and/or microbial protein sources.
  • a vegetarian protein source contains at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 20% of proteins (by % of dry matter).
  • plants are to be interpreted broadly to include edible plants.
  • plants may include the class of higher and lower plants, but especially angiosperms (i.e., monocotyledonous and dicotyledonous plants).
  • plants may include vegetables, herbs and spices, fruits, leafs, roots, tubers, stems, and grains, and preferably consist of vegetable, roots, tubers, stems and/or grains.
  • Graminacea is a family of monocotyledonous plants, which include, without limitation, plants such as maize (corn), wheat, rice, barley, and millet.
  • Fabaceae is a family of dicotyledonous plants, which include, without limitation, plants such as soybean, beans, pea, carob, lentil, chickpea, alfalfa and peanut.
  • yeasts preferably inactive, as well as yeast byproducts that are compatible with compositions for animal consumption.
  • Yeasts are well known in the art as being protein-rich.
  • Yeasts include, without limitation, brewer's yeast, baker's yeast, torula yeast, molasses yeast, ethanol yeasts, and the like.
  • Yeast by-products include, without limitation, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, etc.
  • a "dog food ingredient” is any compound, composition or material that is suitable for dog consumption and that is comprised into a dog food.
  • Non-limiting examples of dog food ingredients are animal digests, proteins, peptides, amino acids, grains, carbohydrates, fats or lipids, flavours, additives etc.
  • Additives include, without limitation, nutrients, anti-oxidants, preservatives, surfactants, texturing agents, colouring agents.
  • carrier refers to a “carrier for drying”, encompassing conventional compounds that are well-known in the art to perform a drying step in a given method.
  • carriers for drying are microbial proteins (e.g., yeasts), maltodextrin or cyclodextrin.
  • a “thermal reaction” is, according to the present invention, a reaction triggered by a “thermal treatment”.
  • a thermal reaction is a reaction obtained by combining at an elevated temperature, at least one carbonyl composition and at least one amino acid.
  • Such a reaction may actually include various concomitant and/or successive reactions, including, e.g., Maillard reaction(s).
  • Maillard reaction(s) Such thermal reactions are well known by the person skilled in the art. It is commonly referred to the "Maillard reaction” for designating a non-enzymatic browning involving in fact a series of thermal reactions between reducing sugars and amino acids.
  • Coating refers to the topical deposition of the palatability-enhancer onto the surface of the food composition, such as by spraying, dusting, and the like.
  • inclusion refers to the addition of the palatability-enhancer internally to the food composition, by mixing it with other pet food ingredients, before further processing steps for obtaining the final pet food product (including thermal treatment and/or extrusion and/or retorting, etc.).
  • single package means that the components of a kit are physically associated in or with one or more containers and considered a unit for manufacture, distribution, sale, or use.
  • Containers include, but are not limited to, bags, boxes, cartons, bottles, packages of any type or design or material, over-wrap, shrink-wrap, stapled or otherwise affixed components, or combinations thereof.
  • a single package may be containers of individual components physically associated such that they are considered a unit for manufacture, distribution, sale, or use.
  • kits for communicating information or instructions is a kit component under any form suitable for providing information, instructions, recommendations, and/or warranties, etc.
  • a means can comprise a document, digital storage media, optical storage media, audio presentation, visual display containing information.
  • the means of communication can be a displayed web site, brochure, product label, package insert, advertisement, visual display, etc. DESCRIPTION OF SOME EMBODIMENTS OF THE INVENTION
  • the present inventors showed for the first time that vegetarian compositions can provide an enhanced palatabi iity when using a liquid meat-free composition in combination with at least one palatability-enhancing ingredient selected from the group consisting of amino acids, carbonyl compounds and combinations thereof.
  • the present invention thus concerns a vegetarian dog palatability-enhancer comprising
  • compositions can efficiently enhance palatabii ity of pet foods to dogs even without comprising any animal material.
  • This palatabil ity- enhancer must comprise a liquid meat- free composition and at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds.
  • Palatabi lity-enhancers for dogs commonly comprise animal materials, such as animal digests.
  • the palatability-enhancer of the invention comprises a liquid meat-free composition instead of these animal materials.
  • the substitution according to the invention of these meat-based materials does surprisingly not deteriorate palatabiiity to dogs.
  • the vegetarian dog palatability-enhancer comprises more than 30%, preferably more than 35%>, more preferably more than 40%>, more preferably more than 45%>, more preferably more than 50% by weight of the liquid meat-free composition.
  • the vegetarian dog palatability-enhancer comprises less than 99.9%, more preferably less than 99%>, more preferably less than 97%>, more preferably less than 95%> by weight of the liquid meat-free composition.
  • the moisture content of the liquid meat-free composition typically ranges from 50 to 100% by weight.
  • the liquid meat-free composition is an aqueous medium, such as water.
  • the liquid meat-free composition comprises at least one vegetarian protein source, more preferably selected from the group consisting of plants, algae, eggs, milk, insects, and microbial protein sources, even more preferably selected from the group consisting of plants, algae, insects, and microbial protein sources. More particularly, the liquid meat-free composition consists in an aqueous medium, such as water, in combination with at least one vegetarian protein source.
  • the vegetarian protein source is liquid. In another particular embodiment, the vegetarian protein source is solid, such as powder.
  • the vegetarian protein source is a plant.
  • said plant is an angiosperm, preferably selected from Poaceae and Fabaceae.
  • the present inventors indeed observed that these vegetarian protein sources provide particularly enhanced palatability to dogs.
  • the vegetarian protein source is selected from the group consisting o corn, wheat, rice, barley, millet, soybean, beans, pea, carob, lentil, chickpea, al alfa and peanut. More preferably, the vegetarian protein source is selected from the group consisting of corn, wheat, rice, soybean, beans, pea and carob.
  • the vegetarian protein source is hydrolyzed.
  • the vegetarian protein source is not hydrolyzed. Indeed, contrary to animal materials which are systematically hydrolyzed in order to be used in palatability enhancers, the inventors have observed that it is not necessary to hydrolyze the vegetarian protein source to enhance palatability to dogs. However, hydrolysis of vegetarian protein source can be performed in order to further enhance palatability.
  • the vegetarian dog palatability-enhancer comprises more than 1%, preferably more than 2%, more prcferabiy more than 3%, more preferably more than 4%, more preferably more than 5%, more preferably more than 6%, more preferably more than 7% by weight of the at least one vegetarian protein source.
  • the vegetarian dog palatability-enhancer comprises less than 99.9%, more preferably less than 99%>, more preferably less than 95%>, more preferably less than 90%, more preferably less than 85%>, more preferably less than 80%>, more preferably less than 70%>, more preferably less than 60%>, more preferably less than 50%>, more preferably less than 40%> by weight of the at least one vegetarian protein source.
  • a single vegetarian protein source is used. In another particular embodiment, at least two different vegetarian protein sources are used.
  • a palatability-enhancing ingredient of the invention is also a meat- free ingredient and must be chosen between amino acids and carbonyl compounds.
  • the vegetarian dog palatability-enhanccr comprises more than 0.1%, more preferably more than 0.2%, more preferably more than 0.3% of palatability-enhancing ingredient(s).
  • the vegetarian dog pa latab i 1 i ty- enha ncer comprises less than 60%, more preferably less than 50%, more preferably less than 40%, more preferably less than 30%, more preferably less than 25%, more preferably less than 20% of palatability-enhancing ingredient! s).
  • the vegetarian dog palatab i I i t y- enha ncer comprises at least one carbonyl composition.
  • the vegetarian dog palatability-enhanccr comprises only one palatability-enhancing ingredient.
  • this palatability-enhancing ingredient is an amino acid.
  • this palatability-enhancing ingredient is a carbonyl composition.
  • the vegetarian dog palatability-enhanccr comprises at least two palatability-enhancing ingredients.
  • these palatability-enhancing ingredients are different amino acids.
  • these palatability-enhancing ingredients are different carbonyl compounds.
  • these palatability-enhancing ingredients are amino acids and carbonyl compounds.
  • Amino acids usable herein are preferably sulphur-containing amino acid, more preferably selected from the group consisting of cysteine, cystine, methionine, homocysteine, cystathionine, and cysteamine, more preferably selected from the group consisting of cysteine, cystine and methionine.
  • the vegetarian dog pal atab i I i ty - enha ncer of the invention comprises between 0.1% and 15%, preferably between 0.1% and 10%, more preferably between 0.1 %) and 5%, more preferably between 0.1%» and 4% by weight of sulphur-containing amino acids.
  • Carbonyl compounds are preferably selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses, and are more preferably selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, vitamins, glucose syrups, fructose syrups, caramel, and molasses.
  • carbonyl compounds are selected from the group consisting of xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, fucose, glyceraldehyde, dihydroxyacetone, erythrulose, erythrose, threose, ribulose, xylulose, lyxose, lactose, maltose, raffinose, stachyose, vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses.
  • carbonyl compounds are selected from the group consisting of xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, lactose, maltose, raffinose, vitamins, uronic acid, glucose syrups, fructose syrups, caramel, and molasses. More preferably, carbonyl compounds are selected from the group consisting of xylose, ribose, glucose, fructose, galactose, lactose, maltose, vitamins, glucose syrups, fructose syrups, caramel, and molasses. In a particular embodiment, carbonyl compounds comprise at least monosaccharide(s) as herein defined. In a particular embodiment, carbonyl compounds consist of monosaccharide(s) as herein defined.
  • the vegetarian dog palatability-enhancer of the invention comprises more than 0.1%, preferably more than 0.2%>, more preferably more than 0.3%>, more preferably more than 0.4%>, more preferably more than 0.5%>, more preferably more than 0.6%>, more preferably more than 0.7%>, more preferably more than 0.8%», more preferably more tha 0.9%», more preferably more than 1.0%», more preferably more than 2.0%», more preferably more than 3.0%», more preferably more than 4.0%», more preferably more than 5.0%» by weight of carbonyl compounds.
  • the vegetarian dog palatability-enhancer of the invention comprises less than 90%», preferably less than 80%», more preferably less than 70%», more preferably less than 60%», more preferably less than 50%» by weight of carbonyl compounds.
  • the vegetarian dog palatability-enhancer can be dry or liquid.
  • the vegetarian dog palatability-enhancer can comprise other ingredients (different from liquid meat- free composition, amino acids and carbonyl compounds), such as fats, carbohydrates, additives.
  • the vegetarian dog palatability-enhancer comprises from 1%» to 20%», preferably from 1%» to 15%», more preferably from 1%> to 10%», more preferably from 5%» to 10%» of other ingredients.
  • Another aspect of the present invention concerns a method for preparing a vegetarian dog palatability-enhancer comprising:
  • the method for preparing a vegetarian dog palatability- enhancer comprises:
  • the method for preparing a vegetarian dog palatability- enhancer comprises:
  • the method for preparing a v egetarian dog palatability- enhancer comprises:
  • the method for preparing a v egetarian dog palatability- enhancer comprises:
  • step c) consists of heating at a temperature ranging from about 50°C to about 200°C for a period of time ranging from about 10 sec to about 210 min.
  • said temperature can be greater than 60°C, more preferably greater than 70°C.
  • said temperature can be inferior to 190°C, more preferably inferior to 180°C, more preferably inferior to 170°C.
  • said period of time can range fr m about 15 sec to about 150 min. preferably fr m about 1 mi to about 120 min, yet preferably from about 3 min to about 100 in, even yet preferably from about 5 min to about 80 min.
  • a step b) and a step c) are performed.
  • at least one amino acid and at least one carbonyl composition are added to the liquid meat-free composition and the mixture is thermally treated. I f so, the thermal treatment enables the amino acids and carbonyl composition to react together, typically in a Mai Hard reaction.
  • the thus obtained vegetarian dog palatability-enhancer is particularly efficient in enhancing palatabil ity to dogs.
  • the method as above described can comprise an additional step f) of diying the palatability- enhancer. Drying step is routine for the skilled artisan. Typical ly, drying is performed so as to remove any excess water.
  • the resulting water content is less than or equal to about 10%, preferably fr m about 1 to about 8%, by weight f the thus palatability-enhancer.
  • a dry palatability-enhancer is obtained by combining the palatability-enhancer resulting from step e), with carriers as defined above in appropriate proportions, and by blending the components. The mixture is then dried by evaporation at an appropriate temperature, and a dry composition is obtained.
  • An object of the present invention relates to a vegetarian dog palatabi lity-enhancer obtained by one of the method as above described.
  • Dog food comprising the vegetarian dog palatability-enhancer
  • Another aspect of the invention consists in a dog food comprising the vegetarian dog palatability-enhancer as above described.
  • said dog food is preferably a nutritionally complete food.
  • the dog food can be a dry dog food, a semi-moist dog food or a wet dog food, in particular, said dog food can be in the form of dry kibbles, chunk- in-"X" products, and loafs.
  • the dog food is a dry dog food, in particular a dry kibble.
  • drinks and beverages are excluded.
  • the dog food can comprise pet food ingredients such as other palatability enhancers, proteins, peptides, amino acids, grains, carbohydrates, fats or lipids, flav ours, additiv es.
  • the food balance. including the relative proportions of vitamins, minerals, lipids, proteins and carbohydrates, is determined according to the known dietary standards in the veterinary field, f r example by following recommendations of the National Research council (NRC), or the guidelines of the American Association of Feed Control Officials (AAFCO).
  • NRC National Research council
  • AAFCO American Association of Feed Control Officials
  • the dog food is a vegetarian dog food.
  • the dog food is thus entirely vegetarian or meat-free.
  • said dog food comprises at least 0.5 %, at least 1%, at least 2%, at least 3%, at least 4%, at least 5% by weight of said vegetarian dog palatabiiity-enhancer, based on the total weight of said dog food.
  • Said dog food can comprise from 0.5% to 50%, preferably from 0.5%> to 40%, more preferably from 0.5% to 30%, more preferably from 0.5% to 20%, %, more preferably from 0.5% to 10%, more preferably fr m 0.5 to 5%, more preferably fr m 0.5% to 4% of said vegetarian dog palatabiiity- enhancer (%> based on the total weight of said dog food).
  • Another aspect of the present invention concerns a method for producing a dog food having enhanced palatabilitv comprising:
  • Dry dog food such as dry kibbles, wet dog foods and semi-moist dog foods can commonly be prepared by different methods known by the skil led person.
  • Step a) can be performed by adding the palatabi iity-enhancer to a dog food either by coating r by inclusion.
  • Uncoated kibbles can be placed in a container such a tub or a coating drum for mixing.
  • the vegetarian palatabilitv enhancer may then be applied, as either a liquid or a powder.
  • a fat can be previously sprayed onto dry kibbles.
  • a fat and the vegetarian dog palatabiiity-enhancer can be mixed and applied concurrently.
  • the vegetarian dog pa 1 a tab i I i ty- e nh a ncc r can be incorporated r included into a dry dog food according to the following illustrative method.
  • the vegetarian dog palatabiiity-enhancer is typically contacted with the raw ingredients of the pet food preparation prior to cooking.
  • the vegetarian dog palatabi lity-enhancer is combined to proteins, fibre, carbohydrates and/or starch, etc., of the dog food preparation and is cooked with those materials in the cooker-extruder.
  • the vegetarian dog palatability- enhancer can be applied in a gravy- or jelly-type matrix during the blending process in addition to the other pet food ingredients.
  • the vegetarian dog palatability-enhancer can also be applied into a meat-by mixtures for chunks or loaf preparation. In this case, it can be added to raw materials before or after the grinding process.
  • the meat-by mixture may be cooked in a steam or grilling oven in the case of chunks manufacturing, or directly sealed in cans in the case of loaf manufacturing.
  • Yet another aspect of the present invention is related to a method for enhancing the palatability of a dog food, wherein said method comprises:
  • Another aspect of the present invention concerns a method for feeding a dog comprising at least:
  • Another aspect of the present invention concerns a method for increasing dog food intake of a dog comprising at least the steps consisting of:
  • the dog food intake is increased in particular compared to another dog food which does not comprise a composition according to the invention. Moreover, the dog food intake is at least maintained, although the palatability-enhancer is a vegetarian palatability-enhancer, compared to a dog food comprising a meat-based palatability-enhancer.
  • Kit for enhancing palatability of a dog food Another aspect of the present inv ention concerns a kit for enhancing palatabi !ity of a dog food comprising at least the following components, in one or more containers in a single package:
  • kits according to the present invention further comprise a means for communicating information or instructions, to help using the kits' elements.
  • additives from about 0.5% to 7%
  • optionally one or more amino acids 0.5%)
  • optionally one or more carbonyl compounds from about 0.3% to 2%) were then added to the mixture.
  • PE9 Com meal containing Monosaccharide - 95°C monosaccharide amino acids
  • PE11 Com meal containing Monosaccharide 95°C - - amino acids
  • PE12 - containing 95°C - molasses monosaccharide amino acids The vegetarian palatability-enhaneers were then added to dry dog kibbles by coating (2% to 3.5%), previously coated with fat (6%) (so as to obtain experimental diet "X” coated with PE”X” wherein X is from 1 to 12). Control dog kibbles were also coated with 6% of fat and with the same amount of meat-based palatabiiity-enhancer.
  • the palatability of two products was assessed at Panelis (France), using a two-bowl test (two short meals per day for two days) on 36 dogs. Identical amounts of food product A and food product B were weighed out and placed in identical bowls. The amount present in each ration enables the daily requirements to be met. If animals have higher or lower consumption compared to predetermined values (which are function of, e.g., the animal weight and/or metabolism), they are not taken into account into statistical treatment. The final intake of each food was measured. The results are shown as relative consumption ratios of A or B.
  • palatability to dogs of kibbles comprising vegetarian palatability- enhancers is at least as equivalent as kibbles comprising meat-based palatability-enhancers when the vegetarian palatability-enhancer comprises a liquid meat-free composition and amino acids and/or carbonyl compounds.
  • amino acids and carbonyl compounds can be incorporated into the palatability-enhancer either before thermal treatment, or after thermal treatment.
  • Enhanced palatability is also obtained when no thermal treatment is performed, it should also be noted that palatability is generally further enhanced when a vegetarian protein source as well as both amino acids and carbonyl compounds are used.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Birds (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Physiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Fodder In General (AREA)

Abstract

La présente invention concerne un exhausteur de palatabilité végétarien pour chiens comprenant une composition liquide sans viande et au moins un ingrédient améliorant la palatabilité choisi dans le groupe constitué par les acides aminés et les composés carbonylés. La présente invention concerne également un procédé de préparation de cet exhausteur de palatabilité végétarien pour chiens, ainsi qu'un procédé de production d'un aliment pour chiens présentant une palatabilité améliorée.
EP18729457.4A 2017-06-15 2018-06-13 Exhausteurs de palatabilité végétariens pour chiens Withdrawn EP3638051A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17305730 2017-06-15
PCT/EP2018/065652 WO2018229124A1 (fr) 2017-06-15 2018-06-13 Exhausteurs de palatabilité végétariens pour chiens

Publications (1)

Publication Number Publication Date
EP3638051A1 true EP3638051A1 (fr) 2020-04-22

Family

ID=59215677

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18729457.4A Withdrawn EP3638051A1 (fr) 2017-06-15 2018-06-13 Exhausteurs de palatabilité végétariens pour chiens

Country Status (3)

Country Link
EP (1) EP3638051A1 (fr)
CN (1) CN110996679A (fr)
WO (1) WO2018229124A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200205442A1 (en) * 2018-12-28 2020-07-02 Unicharm Corporation Comprehensive nutrition pet food
CN115088786B (zh) * 2022-05-25 2023-12-12 乖宝宠物食品集团股份有限公司 一种以昆虫为主料的宠物食品适口性增强剂的制备方法、适口性增强剂及应用

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3698912A (en) * 1969-07-01 1972-10-17 Morton Norwich Products Inc Process for making nutrient composition
US6228418B1 (en) * 1999-04-07 2001-05-08 Cyvex Nutrition Vegetarian pet treat
AUPS311602A0 (en) * 2002-06-21 2002-07-18 Mars, Incorporated Palatable vegetarian pet food
JP2008526208A (ja) * 2004-12-30 2008-07-24 ヒルズ・ペット・ニュートリシャン・インコーポレーテッド 動物による消費のための組成物の美味性を増強するための方法
EP1996973A4 (fr) * 2006-03-22 2009-07-01 Afb Internat Exhausteurs de gout pour aliments pour animaux domestiques et procedes de fabrication
MX2010014490A (es) * 2008-06-24 2011-02-23 Nestec Sa Composiciones de sabor maillard y metodos para realizar dichas composiciones.
WO2013144352A1 (fr) * 2012-03-30 2013-10-03 Specialites Pet Food Produits alimentaires ayant un aspect amélioré pour les propriétaires d'animaux domestiques et au moins une sapidité maintenue pour animaux de compagnie et procédés de préparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JI-SANG KIM ET AL: "A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, SPRINGER, BERLIN HEIDELBERG, vol. 227, no. 3, 18 December 2007 (2007-12-18), pages 933 - 944, XP019621763, ISSN: 1438-2385 *

Also Published As

Publication number Publication date
CN110996679A (zh) 2020-04-10
WO2018229124A1 (fr) 2018-12-20

Similar Documents

Publication Publication Date Title
US11576405B2 (en) Palatability enhancers comprising amino reactants and carbonyl compounds for use in cat food
DK2763549T3 (en) Process for preparing animal extracts with improved palatability for use in pet food
EP2731449B9 (fr) Activateurs de la sapidité comprenant des acides aminés libres pour une utilisation dans les aliments pour animaux domestiques
US11510423B2 (en) Use of fat compositions for sustaining an enhanced palatability of pet food over time
AU2005322885B2 (en) Methods for enhancing the palatability of compositions for consumption by animals
JP2020114228A (ja) 特定脂肪画分含有嗜好性キャットキブル
EP3638051A1 (fr) Exhausteurs de palatabilité végétariens pour chiens
JP2017505632A (ja) ペットフード用食味エンハンサー、その調製方法及びその使用
JP2020103315A (ja) キャットフードに用いるためのアミノ反応体およびカルボニル化合物を含む嗜好性向上剤
EP3687303A1 (fr) Émulsion dérivée de la peau de porc destinée à être utilisée dans des exhausteurs de sapidité

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20200113

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20200928

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20221008