Note: Descriptions are shown in the official language in which they were submitted.
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Detailed Description o the Invention
The present invention relates to oral ingesta
such as animal food or orally administered animal medicaments
especially such animal food or medicament of improved
palatability. More specifically, the present invention
relates to animal food or orally administered animal medi-
caments such as dog food or medicaments and cat food or ~,~
medicaments having improved palatability.
Throughout the specification, the ingesta of thepresent invention is described as being combined with yeast
by which it is meant that such yeast may be employed as a ;~
surface coating on such ingesta or in admixture w1th such
ingesta or both. Yeasts from either the group ascomycetous
or asporogenous have been found to be effective in this
regard. The yeast-like genera belonging to the order
Ustilaginales (in the Basidiomycetes) and the yeast-like
genera belong to the family Sporobolomycetes and the yeast-
like genera belong to the family Sporobolomycetaceae are
also within the broad scope of the invention. The yeasts
¦employed in accord with the present invention are further
identified in the publiaation The Yeasts, A Taxonomia Study,
edited by J. Lodder, 1970.
The various genera of yeasts within the group
ascomycetous which aan be employed according to the present
invention inalude ~ , Kluyveromyces, Saccharomyces, ~ !
Saccharomyaodes, Saccharomycopsis and Schizosaccharom~ces.
The various genera o~ asporogenous yeasts that can
be employed to advantage according to the present invention
comprise Torulopsis utilis (Candida utilis) and Candida
_
arborea, Oospora lactis (Oidium lactis, Endomyces lactis,
Geotrichum candidum).
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secause of the commercial usage the term "Torula
yeast" or "torula yeast" is employed to designate the species
Torula utilis, Torulopsis _tilis and Candida utilis, the
latter three being treated as synonyms in The Yeasts, supra. .:
The genera Candida and Torulopsis are maintained as separate
genera in The Yeasts, supra for the reasons stated at pages
894-897 thereof because a reclassification into natural taxa
is considered "inadvisable since it would make necessary .~
the provisory renaming of a great number of species. This .
would inevitably lead to confusion and justified irritiation
among the increasing number of workers in various fields
who use or encounter yeast of this group." ~:
The various species within the group ascomycetous .
which are also employed to advantage according ~o the present
invention comprise Saccharomyces cerevisiae, Saccharomyces
cerevisiae variety ellipsoidus, Saccharomyces carlsbergensis
and Saccharomyces fragilis ~Kluyveromyces fragilis). : ~ -
The genera of yeasts preferred in accord with the
pre~ent invention comprise Torulopsis, Candida and Saccharo- ~;. -.
myces.
Commercially-available dried yeast which are used
according to the present invention include either primary
dried yeast or secondary yeasts which may be classified as ..
~ollows:
1. Primary dried yeast - ~ cerevisiae
2. Primary dried torula yeast - Torulo~sis utilis
(Candida utilis)
3. Secondary yeast, brewer's dried yeast - -:
Saccharomyces cerevisiae .:
Saccharomyces carlsbergensis ::
` Other yeast which are suitable for the purposes
of the present invention comprise vitamin enriched yeasts -~
which are manufactured by the addition of vitamins such as ~.
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vitamins Bl, B2 and B6 to the broth in which the yeast is
grown and from which the yeast will subsequently absorb the
vitamins. One of the outstanding features of the yeast used
in accord with the present invention is they synthesize
vitamin B1 in large quantities during production by coupling
thiazole and pyrimidine when these compounds are added to the
medium in which the yeast is grown. Yeast which are made
by the addition of thiazole and pyrimidine and vitamin-
enriched yeasts manufactured according to United States
¦Patent 2,262,635 Schultz, et al., United States Patent
2,359,521 Harrison and United States Patent 2,328,025 Mead
¦et al. are also included within the scope of the present
¦invention. Hydroly~ates of the foregoing yeasts may also be
¦used according to the present invention and are prepared ;
¦either by hydrolyzing such yeasts in a dilute aqueous hydro-
¦chloric acid solution or by an aqueous bacterial hydrolysis ~ `
¦both of which are known in the art. The hydrolyzate thus "`
¦obtained is dried~and concentrated and empIoyed in the same
¦manner as the yeasts described herein. Any mixture of yeasts ;~
¦ and/or hydrolyzates may also be employed according to the
invention.
The farinaceous ingesta of the present invention
may be made ~rom any of the more common grains, such as
corn meal, red dog flour, wheat germ, rye ~lour, wheat ~lour,
oats, barley, and the like, and any combination thereo~.
The farinaceous ingesta utilizing the foregoin~
common grains or farinaceous materials may be prepared by
methods well known in the baking art. The grains are ground
into a flour-like consistency to which is added a liquid,
a shortening and, optionally, a leavening agent, such as
baker's yeast or baking powder, and the mixture then baked
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~at a suitable temperature for a fixed period of time. In one
embodiment of the present invention, the farinaceous ingesta
prepared with a leavening agent is shaped into a crouton-like
~configuration having dimensions of approximately 1/4" square
dried at 110F. for two hours and subsequently coated with
¦the yeast of the present invention.
The ingesta of the present invention may also be
¦made from vegetable protein materials which comprises oil
seeds and legumes as well as the oil expressed or extracted
meals and cakes and protein isolates thereof recovered by
acid or alkali digestion and precipitation. Vegetable protein
materials in this respect comprise soy beans, soy bean meal,
soy bean powder, cotton seed meal, peanuts, peanut meal and
the like and mixtures thereof.
The vegetable protein material may be used by it-
elf. By way of example soy powder is pelletized by compres-
on in a press into a 1/4" diameter by 1/8" thickness round
pellet and these pellets in turn are coated with the afore-
entioned yeast or 30% by weight of such yeast is admixed¦with the soy powder prior to pélletizing.
¦ Mixtures of the farinaceous materials and protein
¦materials, especially vegetable protein materials may be
¦effected for example by substituting approximately 10% by
weight o~ the grain flour previously described with soy powde~
¦and/or 10% by weight of yeast and the baked goods prepared
¦with this substitution. This combination of farinaceous
¦material with the vegetable protein material may also be
¦coated with the yeast previously described.
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The moist animal food which is also combined with !
yeast in accord with the present invention i5 described in
United States Patent No. 3,202,514 Burgess et al. such
moist animal food generally comprising from about lS to
about 30% by weight of moisture; from about 15 to abou~ 30
by weight of sugar, meat or meat by-products or meat meal
or mixtures thereof as meat protein material; and vegetable
protein material as described previously, all of these terms
being further described in United States Patent 3,202,514
Burgess et al. along with other components employed in such
moist animal food and the method for its manufacture. ;~ "
The ingesta of the invention comprising animal
food are thus prepared from farinaceous materials, or ;`
proteinaceous materials or mixtures of farinaceous and
proteinaceous materials. Where the ingesta comprises mix-
tures of farinaceous and proteinaceous materials, anywhere
from about 2% to about 98% by weight of farinaceous material ,
especially from about 5% to about 80~ by weight of farina- ~ ;~
ceous material is employed, the balance comprising protein- ";
aceous material. i;~;
The proteinaceous material, whether employed by
itself or in combination with the farinaceous material may
be vegetable protein or meat protein or mixtures of both
vegetable protein and meat protein. Where mixtures compris-
ing vegetable protein and meat protein are employed, the
vegetable protein comprises anywhere from about 2~ to about -~
95~ by weight of the mixture and especially from about 5
to about 85% by weight of the mixture, the balance compris-
ing meat protein. ;
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Since other ingredients may be used in the manufac-
ture of the ingesta or are present therein such as water the
farinaceous and/or proteinaceous materials will constitute
~anywhere from about 95% to about S~ by weight, especially
from about 95~ to about 60% by wei~ht of the ingesta.
THe ingesta of the invention may be dry by which
it is meant it may contain anywhere from about 5% to about
12% by weight of water based on the ingesta; or it may be
moist by which it is meant it may contain anywhere from above
about 12% to about 40~ by weight of water based on the in-
gesta; or wet at 40% water.
The oral medicaments which may be used in combina-
tion with the yeast according to the invention comprise those
compositions and/or compounds in the Physician's Desk Refer- ;
ence, 29th Ed. (1974). The oral medicaments comprise inter
alia compounds and/or~compositions generally known as ameb-
icides and trichomonacides, analgesics, anorexics, anti-
arthritics, antibacterials and antibiotics, anticoagulants,
anticonvulsants, anti-depressants, anti-histamines, anti-
neoplastics, anti-Parkinsonism drugs, antipyretics, antispas-
modics and anticholinergics, antiviral agents, ataractics,
cardiovascular preparations, contraceptives, diuretics,
fertili~y agent, hematinics, hormones, laxatives, parasympa-
khetic agents and parasympathomimetics, psychostimulants,
sedatives, sympathomimetics and combinations and thyroid
preparations. Compounds and/or compositions within the
aforementioned classes include inter alia the following
generic materials; methamphetamine, methcyclothiazide,
cephalexmin, cephaloglycin, cloxacillin, phenoxyethyl peni-
cillin, erythromycin, pargyline, ephedrine, codeine, methy-
cyclothiazide, metharbital, deserpidine, pentobarbital,
isoproterenol, piperazine, estrone, hydrochlorothiazide~
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ethchlorvynol, chlorazepate, sulfamethizole, phenazopyri-
dine, oxytetracycline, pentaerythritol tetramitrate, dieth-
ylstilbestrol, l-hyoscyamine, ethaverine, pentylenetetrazol,
griseofulvin, ampicillin, phendimetrazine, meprobamate,
conjugated estrogens, testosterone, pralidoxime, dicloxa-
cillin, isoniazid, methanamine mandelate, phenacetin,
aspirin, caffeine, hydrocodone bitartrate, oxacillin,
phentermine, bisacodyl NF, phenmetrazine, ephedrlne, glycer- ~:
yl guaiacolate, phenobarbital, theophylline, sulfonamide,
phenoxymethyl penicillin, kanam~cin, tetracycline, heta- ::
cillin, metampicillin, aluminum glycinate, acetaminophen,
salicylamide, methyltestosterone, bephenium hydroxynaph-
thoate, erythrityl tetranitrate, procyclidine, digoxin,
cyclizine trimethoprim, sulfamethoxazole, benz~l penicillin,
papverine, hydralazine, allobarbital, acetaminophen, meth-
androstenolone, dimethindene, xylometazoline, tolazoline, ;
tripenalennamine, reserpine, adiphenine, ethinamate, bella- ;~ I
donna, piperacetazine, rifampin, warfarin, promethazine,
sulfinpyrazone, phenylbutazone, oxyphenbutazone, carbamaze- : ;
pine, imipramine, furosemide, glyceryl trinitrate, isopro-
terenol, bromisovalum, pentylenetetrazol, isometheptene,
oxyphenonium bromide, amantadine, lithlum carbonate, buty-
rophenone, hydroxyzines, chorionic gonadotropin, menotropins,
ayanocobalamin, dipyridamole, casanthranol, dioc~yl sodium
sulfosuccinate, methylphenidate, thyroxine, amphetamine,
chlordiazepoxide, diazepam and sulfisoxazole.
The ingesta article of manufacture may be in the 1-
shape of a kib which is a sphere, cylinder or cube or other
three dimensional shape having a maximum dimension of from
about 1/8" to about 3/4". The article of manufacture may
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also be biscuit shaped, wafer shaped or any shape commonly
used for animal food or orally-administered animal medicam-
~ents. Biscuits may be anywhere Erom about l/2" to 2" indiameter and have a thickness of about 5~ to about 50% of
the diameter. Wafers may be anywhere from about 1/2" to
l about 6" in length~ about 1~2" to about 50% in width and have
1, a thickness of anywhere from about 5% to about 50% of the
width. The ingesta may also be prepared as a continuous
¦cylindrical, triangular, rectangular etc. extrudate of about
l/4" in diameter.
The yeast when combined with the ingesta as a coat-
ing may be applied to all sides or only one side or any
combination of sides of the ingesta. The coating may also
be applied as stripes on the side of the ingesta or what will
be defined herein as flavor channels which are grooves having
a depth of from about 1% to about 20% of the maximum thicknes
of the ingesta and are filled with the yeast coating~ A
continuous coating of yeast or flavor channels may be applied I
by continuous coextrusion of the ingesta and yeast through an ~`~
extrusion die.
The ingesta such as animal food or orally-adminis-
tered animal medicaments are combined with greater than about
2~ by weight or anywhere from about 2~ to about 99~ by weight ~r~
o yeast either as a coating on the surface or in the flavor
channels or in admixture with such ingesta where the afore-
said weight percent of yeast is based on dry yeast, i.e.,
yeast having from about 3 to about 10% by weight of water.
In a further embodiment the ingesta of the invention have
greater than about 5% and especially greater than about 7~ i~
or from about 5~ to about 99% especially from about 7% to -~
about 99% by weight of such yeast combined therewith as an
admixture or coating.
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Where the ingesta of the inventlon comprises orally-¦
¦administered medicaments, in addition to the Eoregoing ranges
~¦the yeast may also be combined with such medicament in an even
I¦lesser amount such as, or example, in an amount greater than
¦¦about 0.5~, such as anywhere from about 0.5~ to about 99% by
¦¦weight, the lower concentrations being especially effective
when applied as a coating on such medicament.
The prior art discloses that yeast may be employed -
in animal food in concentrations up to about 0.5% as a B
vitamin supplement; however, when yeast is u.sed in admixture
with animal food in such low concentrations it has no effect
on improving the palatability of the animal food. Applicant 1~
has established by experiments that such animal food whether ;
dry animal food or moist animal food described in United
States Patents 3,119,691 Ludington et al. and 3,202,514
Burgess et al. either have minimal palatability as dry animal ;~
food or lose palatability as in the case of moist animal food,
but such palatability can be greatly enhanced by the use of
greater than 0.5% by weight of yeast as a coating on such
animal food.
By applying yeast as a surface coating to animal
food or orally-administered medicaments in the ranges accord-
lng to this invention even though a very small amount of
yeast may be employed in terms o the weight percent o~ yeast ~;
in relation to the weight of the ingesta it is possible to
obtain a substantially 100% yeast concentration on the sur-
face of the ingesta and the yeast is able to function in the
manner discovered according to the present invention, i.e., ac
a compound that marXedly lmproves palatability.
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I When the yeast is employed in admixtures with the ingesta,
palatability will be reduced by virtue of the dilution effect
, of the ingesta on the yeast. Consequently, slightly higher ~ ;
concentrations of the yeast are preferred when it is combined
with ingesta as an admixture.
By experimentation easily accomplished by a person ~ I`
with ordinary skill in the art, a minimum concentratio~ of
yeast within the aforementioned ranges can be ascertained
which will improve palatability and, accordingly, the afore-
mentioned ranges of concentrations of yeast in combination
with the ingesta represent the numerical parameters for the
use of yeast as a compound to improve the palatability of
oral ingesta. The yeast is therefore used in combination -
with the ingesta in an amount sufficient to enhance the
palatability and is readily distinguished from the prior
art where yeast has been employed as an additive in such ;
small amounts that no palatability improvement has been ob- 1
tained because of the dilution factor which masked or hid
the taste-enhancing ~ualities of the yeast.
Although the yeast in one embodiment is combined
with the ingesta by itself the yeast may also be mixed with
a binder, suah as fat, e.g., tallow fat, or other edible
binders known in the food art such as, starch binders, pre-
cooked potato ~lour, pre-gelatinized starch, pre-gelatinized
¦corn flour or the equivalent thereof, such as polymerized
¦alkylene oxides, e.g., ethylene oxide, carrgeenins, alginates, ¦~
¦ locust bean gum, gum karaya, gum tragacanth~and guar gum.
¦Carboxymethyl cellulose may also be employed in this regard.
¦ When the yeast is employed in combination with a binder
¦ anywhere from about 5~ to about 95% by weight, especially
~rom about 20~ to about 80% by weight of yeast to binder
may be employed.
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The following examples are illustrative:
l Example 1 A medicament was prepared for oral
',1 administration to be used in the control of round worms
(toxascaris leonina) by admixing 0.25 oz. primary dried
I yeast Saccharomyces cerévisiae with 0.0125 oz. of piperazine
adipate. The medicament thus prepared was presented to a
~ common house cat and it was immediately consumed. Piperazine
¦ adipate was administered again to the animal in 30 days
by preparing a medicament as described in this example
however using 0.25 oz. primary dried torula yeast Torulopsis
utilis and such medicament was immediately consumed.
Example 2 A preparation was made comprising a
commercially-available cereal, rolled oatsj by adding 1 cup
of oats to 2 cups of boiling water to which was added 1/8
teaspoon of salt. The preparation was cooled to room temper-
ature (about 72F.) and a 2 02. portion presented to a com-
mon house cat; however, the animal would not eat the prepara-
tion. Two ou~ces of the preparation was then mixed with 0.5
oz. of dried torula yeast described in the previous example
and the animal consumed the entire portion.
Example 3 In another experiment, approximately 3
oz. of dried aat food kibs that had been presented contin-
uously ~o a common house cat for three days and which were
not consumed were coateA with 10% by weight of dried (8%
water by wei~ht) secondary brewer's yeast, Saccharomyces cer-
evisiae, in the manner previously described. When the coated
kibs were presented to the animal they were completely
consumed. The animal was fed with supplementary table
scraps for the aforementioned three-day period so that it ~ ;
would not be unduly hungry when presented with the yeast
coated dry cat food kib.
