Note: Descriptions are shown in the official language in which they were submitted.
J 177309
Case 2761
DESCRIPTION
SHELF-STABLE HIGH-MOIS~URE PET FOOD
Technical Field
The present invention relates to pet foods, and
05 particularly to a palatable, high-moisture pet food
which is reliably stable against microbial attack,
under conditions normally encountered in commercial
distribution and storage, without any need to resort
to puncture proof packaging or pasteurization.
The advent of intermediate-moisture pet foods,
such a~ those described by Burgess et al in U.S.
Patent 3,202,514, made possible the convenient feeding
of meaty rations without the disadva~es associated
with cans. These intermediate-moi*~re products were
more palatable than dry pet foods, yet still did not
have the high moistures of fresh and canned meats.
It was thought necessar~ to the obtainment of a
palatable, microbiologically-stable ration, to reduce
the water content significantly and then add large
amounts of water-soluble solids to further bind the
water. Products which were stable at higher water
contents were no longer palatable because of the
preservatives added, and products which were palatable
at those higher moistures were not reliably stable
under commercial conditions.
1 ~77~Q9
-- 2 --
Background Art
The desire for a practical high-moisture, yet
shelf-stable pet food has been discussed in the prior
art for years. The standard, however, for co~merc~al
05 products has remained intermediate moisture products
of the type discussed by Burgess et al in U.S~ Patent
3,202,514. These products typically have moisture
contents of less than 30% and have sufficient amounts
of solids to reduce the water activity to below about
0.88. The soluble solids will typically include salt,
sugars and polyhydric alcohols. In addition,
antimicrobials, such as sorbic acid and its edible
salts, are typically employed to protect the food
against attack by molds and other organisms not
controlled by low water activity. This is especially
important where heating followed by condensation, or
other such changes which may occur as the normal
consequence of commercial shipping and storage during
which the product may be subjected to extremes of
temperature and humidity, can cause a localized
imbalance in the water activity in the product. Some
patents, such as U.S. Patent 3,658,548 to Haas have
described other antimicrobials for use in products
of this type in place of the sorbates. Haas discloses
that caproic ~hexanoic) and caprylic (octanoic) acids
are effective antimycotics at levels of 0.3 percent
or less in products containing from 15 to 30 percent
moisture and a level of soluble solids at least equal
to the level of moisture. In U.S. Patent 4,002,775,
Kabara identifies other food-grade antimicrobials
based on fatty acids.
In one departure from the conventionally lower-
moisture products, Bernotavicz, in U.S. Patent
3,985,904 describes what is said to be a high-
~ 177309
- 3 --
moisture, shelf stable product. This product contains
at least 50% cooked meat and greater than 50 percent
moisture. It has a water activity of greater than
0.90 and further contains from 1 to 35 percent
05 gelatinized starch, a low level of an antimycotic,
and from 1.7 to 3.8 percent of an acid which maintains
the pH within-the range of from 3.9 to 5.5. However,
when the product of that invention was tested, it
did not prove reliably stable.
Also, Ernst et al disclose a high-moisture pet
food in U.S. Patent 4,158,706, which is said to be
stable against microbial attack without pasteurization
when packaged in transparent, flexible containers.
The food is disclosed as containing at least 50
percent water, a binder and from 0.5 to 5.0 percent
of an acid selected ~rom the group consisting of
succinic acid, pyruvic acid, and fumaric acid.
Disclosure of Invention
In accordance with the present invention, an
improved high moisture pet food is provided. The
pet food of the invention is highly-palatable,
nutritionally-balanced, and reliably-stable against
microbial attack under conditions normally encountered
in commercial distribution and storage without any
need to pasteurize the product or pac~age it in a
puncture-proof container. The term reliably stable
as used in the description, means that the pet food
will remain stable against microbial attack even after
the pet food has been innoculated with common
contaminants. The prior art has heretofore provided
bacteriostatic perservation systems which merely
inhibited or slowed down bacteria growth. The present
invention provides a preservation system that acts
as a bactericide. A bactericide preservation system
~ ~ 77309
inactivates and kills bacteria. The pet food contains
sufficient protein, fat, carbohydrates, vitamins and
minerals to meet the entire nutritional requirements
of the intended specie of pet, has a moisture content
05 within the range of from 50 to 80% and a water activity
of at least 0.~0, and further comprises, on a total
weight basis from 4% to 15% fructose; from 0.3% to
3.0% of an edible organic acid and sufficient inorganic
acid to maintain the pH of the product within the
range of from 3.5 to 5.8; and an antimycotic in an
amount which is effective to prevent mold growth
wherein the preservation system is bactericidal.
The term "pet" as used in this description,
means small to moderate-sized carnivorous animals of
the types which are normally domesticated and
maintained as household companions. Particularly,
the description will focus on foods especially
formulated to meet the nutritional requirements of
togs and cats. It is essential for all pet rations
Z0 to meet the entire nutritional requirements of the
intended specie. By nutritionally balancing each
pet ra~ion, the pet owner is relieved of the burden
of balancing the quantities of different foods supplied.
And, the pet i8 relieved of the consequences which
would normally flow from an unbalanced diet. The
proper nutritional intake of the pet is assured as
long as it intakes a minimum amount of food.
Nutritionally-balanced pet foods contain protein,
carbohydrates, fats, vitamins and minerals in the
amounts known to the art and established by feeding
tests to be sufficient for the proper growth and
maintenance of the intended specie.
The preferred dog and cat foods of the present
invention will contain a proteinaceous matrix which
) ! 77309
-- 5 --
typically contains meaty materials. These meaty
materials are preferably comminuted as by grinding
in one or a series of stages. Useful as "meaty
materials" are "meat", "meat by-products" and "meat
05 meal". Of these the "meat" and "meat by-products"
will usually be ground. The term "meat" is understood
to apply not only to the flesh of cattle, swine, sheep
and goats, but also horses, and other mammals, poultry
and fish. The term "meat by-product" is intended to
refer to those non-rendered parts of the carcass of
slaughtered animals including, but not restricted
to, mammals, poultry and the like. Both the terms
"meat" and "meat by-products" include such ingredients
as are embraced by the terms as defined in the official
publication of the Association of hmerican Feed Control
Officials, Incorporated. The term "meat meal" refers
to the finely ground, dry, rendered residue from animal
tissues, including those dried residues embraced by
the term "meat meal" as defined by the aforesaid
Association.
The meaty material will preferably constitute a
portion of pet food products, however, the pet food
may be totally non-meaty materials and have an absence
of expanded protein materials. Contrary to the prior
art, the product of the present invention may contain
less than 50% cooked meat. Typically, meaty materials
will be employed in amounts greater than about 5% by
weight of total product and most preferably be greater
than 10%. A usual range for meaty ingredients in
the pet food is about 10% to 40%, preferably 20% to
30%, by weight.
Non-meat proteinaceous materials, i.e., protein
sources other than meaty materials, are preferably
employed to achieve a ully-balanced, nutritional
! ! 77309
feed ration, or can be employed in place of the meaty
materials. Typically, the protein will be derived
from a vegetable protein source such as soybean,
cottonseed, peanuts and the like. The protein may
05 be present in the form of grits, meal,~ flour, soy
concentrate, soy isolate or the like. Additional
protein and flavor may be derived from the meat meal
and milk products such as dried buttermilk, dried
skimmed milk, whey, casein and other like protein
sources, such as eggs or cheese.
The pet foods of the invention are termed high
moisture because they contain from 50% to 80% moisture,
this range being higher than the 15% to 30% typical
of intermediate-moisture pet foods. The more preferred
products of the invention, in terms of meeting
palatability, nutrition, and stability standards
acceptable to the industry will have moisture contents
within the range of from 50% to 70%. The most
preferred products will have moisture contents within
the range of from 55% to 65%. Products within this
later range not only exhibit highly desired moisture
levels in a stable, nutritious and meat-like cohesive
product, but can derive the major amount of their
protein from meaty materials.
The stability of this high moisture food is
critically related to the acid, sugar, and anti-
mycotic. It is postulated that the acid, sugar, and
anti-mycotic act synergistically within the
preservation system to make it bactericidal. This
means that even after inoculation with common bacterial
contaminants, the preservation system inactivates
the contaminants to remain reliably stable. Thus,
in accordance with the present invention, a unique
bactericidal preservation system has been formulated
which comprises on a total weight basis from 4% to
-
~ ~ 77309
15% fructose, from 0.3% to 3.0% of an edible organic
acid and sufficient inorganic acid to maintain the
pH o~ the product within the range of from 3.5 to
5.8, and an antimycotic in an amount which is
05 effective to prevent mold growth.
The organic acid must be edible and be present
in an amount within the range of from about 0.3% to
about 3.0%. Among the useful acids are those selected
from the group consisting of citric, tartaric,
gluconic, fumaric, glutaric, lactic, succinic, adipic,
propionic, butyric, pentanoic, hexanoic, heptanoic,
octanoic, nonanoic, decanoic, undecanoic, dodecanoic,
lauric, and combinations of any of these with others
of these or still other edible acids. The mare
preferred acids are those selected from the group
consisting of heptanoic, octanoic, and nonanoic.
The organic acids may be employed in combination with
inorganic acids to adjust the final pH. However,
the addition of inorganic acid may not be required
in all cases to maintain the pH of the product within
the range of from 3.5 to 5.8. Preferably the pH is
maintained within the range of from 3.5 to 5.6. Among
those inorganic acids used are phosphoric and
hydrochloric acids. The exact level of total acid
will depend on the moisture content of the system,
the level of sugar, carbohydrate binder, protein,
and the type of acid employed.
A particularly preferred combination will
comprise octanoic and phosphoric acids, with both
being present at levels of at least 0.3%. The
preferred range of pH from 3.5 to 5.6 can be
maintained with good product performance by employing
a combined level of octanoic and phosphoric acids
within the range of from 1.0% to 2.0%. The phosphoric
acid is a preferred acid because it is a good source
~ 3! 77309
- 8 -
of dietary phosphorous. The octanoic acid is also
preferred because of its synergistic effect with the
sugar, and antimycotic, as well as its ability to
provide antimicrobial, antimycotic and anti-mite
05 activity. Accordingly, an amount of octanoic acid
within the range of from 0.3% to 1.5% is advantageous
for a number of reasons and does much to enable the
realization of a high moisture pet food which is not
only reliably stable, but is also palatable for dogs
and cats.
The sugars are important for a number of reasons
including rèduction of the water activity of the
product, improving the palatability especially for
dogs, and providing microbiological stability by
synergistically acting with the acid and anti-mycotic
Preferred sugars are fructose and highly converted
corn syrups, especially high fructose corn syrups
The fructose and high fructose corn syrups appear
especially effective in controling and eliminating
the microbiological growth in the product formulation
of the invention. The high fructose corn syrups are
further preferred because they are highly soluble,
and remain in solution under the extremes of
temperature normally encountered in commercial
distribution and storage of pet food products The
synergistic action among the sugar, acid, and anti-
mycotic has been ~hown to occur specifically with
fructose Other sugars such as glucose, maltose,
manose, and sucrose have been found not to be effective
in synergistically acting with the acid and anti-
mycotic. However, those skilled inthe art w~ll
appreciate that such sugars would be useful in any
product ~ormulation for providing effective water
binding and contribute to increasing the osmotic
pressure of the aqueous system.
~ I 77309
g
The pet foods of this invention contain at least
4% but less than 15% sugar on a dry solids weight
basis. Thus, for example where the preferred fructose
is e~ployed as a high fructose corn syrup comprisin~
05 80% solids, of which 90% is fructose, the amount of
corn syrup would be from 5/O to 18.75%. In this example,
the level of fructose would be between 3.6 and 13.5%.
A more preferred range of fructose content is from 7
to 14%, with a maximum of about 10% being most
preferred.
The sugar, acid, and other soluble materials
will be effective to reduce the water activity of
the pet foods of the invention from unity, but will
not reduce it below 0.90. The water activity, aw,
of a food is well understood in the art to be the
ratio of the equilibrium vapor pressure exhibited by
the food product at a reference temperature, to the
equilibrium vapor pressure of pure water at that same
temperature. At these high water activities within
the range of from 0.92 to 0.98 it is clearly critical
that the ~icrobiological growth control system be
unfailingly effective, because any localized or other
failure in the system could result in spoilage of
the food. The more preferred products of the present
invention are especially surprising when viewed from
this standpoint, because they not only remain stable
under the rigors of commercial distribution and storage,
but are bacteriocidal under these conditions. The
products are reliably stable and unfailingly effective
in prohibiting microbial growth. Reliably stable is
defined as having the ability to remain shelf stable
even after being inoculated with microorganisms.
Thus, the products of the invention can be packaged
in any suitable container such as a simple plastic
~ ~ 77309
- 10 -
pouch, without any need to take special precautions
against punctures which may cause excessive, local
concentrations of bacteria to enter the package.
The preferred products of the invention do not permit
05 spoilage even under these conditions, and are further
surprising because they achieve the high level of
safety in a product which is high in moisture and
highly palatable.
The pet foods of the invention will also contain
an antimycotic in an amount effective to prevent the
growth of moids. Typically, the antimycotic will be
a material selected from the group consisting of
sorbic acid and its edible salts, and will be employed
at a level within the range of from 0.I to 0.5~O.
Other effective antimycotics can also be employed,
and the level will not generally exceed 1%.
The antimycotic synergistically acts within the
preservation system to provide stability even after
inoculation. No criticality is placed upon the type
of antimycotic, but its presence is required within
the preservation system.
The pet food compositions of this invention will
usually contain a binder and/or polysaccharides in
an amount effective to form a cohesive mass. Among
the suitable binders will be the various natural and
modified gums. High molecular weight polysaccharides
known to the art for having good aggregating properties
in proteinaceous systems, especially at the relatively
low pH values contemplated are preferred. Specifically
identified as suitable polysaccharides are ionic
polysaccharides such as the various carageenans,
pectins, alginates, and the like. Preferred among
these are pectin, especially low-methoxyl pectin,
~ ~ 77309
and carageenans. More preferred is carayeenan. The binder
and polysaccharide are capable of forming a cohesive mass
upon heat setting which will retain its shape within the
temperature range of from 0C. to 50C. and is employed in
an amount effective to meet this capability. While the
proper level of polysaccharide will vary with formulation,
especially water content and protein type, levels within the
range of from about 1.5% to about 3.0% are most preferred.
The polysaccharides are preferred not only for their good
shape retention properties, but because they seem to enhance
the overall effectiveness of the preservation system. Other
suitable binders are coagulable proteinaceous materials such
as caseinates, gluten, modified soy proteins and the like,
which can be employed to enhance cohesiveness; however,
this is not essential.
The various materials are preferably processed
and packaged according to procedures known in the art, such
as described in U.S. Patent 3,202,514 to Burgess et al.
This U.S. Patent shows the general scheme for processing
and packaging soft, moist ped foods. While the process for
forming the product of the present invention differs from
Burgess et al because of the need for additional binding
agents because of the high moisture content, those skilled
in the art are well aware of the manner of using the binders
and/or polysaccharides and heat-coagulable proteins needed
to provide cohesiveness. The following examples describe
exemplary processing schemes for preparing pet foods ac-
cording to the invention.
B 30
- 12 t~ 77309
Best Mode For Carrying Out The Invention
The following Examples are for the purpose of
further illustrating the present invention and are
not to be taken as limiting in any regard. Unless
05 otherwise indicated, all parts and percentages are
by weight.
Example 1
According to this example, a 60%-moisture dog
food according to the present invention having an aW
of about 0.94 and a pH of about 5.0 is prepared from
the following ingredients:
Dry Mix
Ingredients Parts by Weight
Wheat gluten 10.0
Soybean oil meal 4.0
Fish meal 1.0
Whole corn 1.0
Vitamin, mineral pre-mix 3.6
Poultry meal 3.0
Wet Mix
Ingredients Parts by Weight
Carageenen 2.0
Isomerose 900 brand
high fructose corn syrup
2S (72% fructose) 15.0
Ingredients Parts by Weight
Flavor 6.15
Bleachable fancy tallow 7.0
Octanoic acid 0.30
Potassium sorbate 0.17
Water 48.93
* Trade Mark
:' ~
~ ) 77309
- 13 -
The high fructose corn syrup and 30 parts of
the water are admixed with the carageenan in a bowl
mixer and blended therein to prepare a first uniform
liquid. The remainder of the wet mix is then blended
05 with the remaining water, and the resulting blend is
added to the first uniform liquid. The dry mix
ingredients are dry blended and then added to;the
combined liquid blend to form a fluid mix which is
mixed until homogeneous. The fluid mix is transferred
to a pan which is covered and heated in an autoclave
with steam at a pressure of 15 psig (117 C) for about
25 minutes. Upon cooling, the resulting product has
a cohesive, meat-like texture.
Example 2
The procedure of Example 1 is repeated using
the following ingredients:
Dry Mix
Ingredients Parts by Weight
Wheat gluten 10.0
Soy isolate 9.0
Fish meal 1.0
~itamin, mineral pre-mix 2.6
Wet Mix
In~redients Parts by Weight
Carageenan 2.0
Isomerose 900 brand high
fructose corn syrup
(72% fructose) 15.0
Flavor and color 6,15
~ I 77309
- 14 -
Ingredients Parts by Wei~ht
Bleachable fancy tallow 5.0
Heptanoic acid 0.5
Potassium sorbate 0.17
05 Water 48.58
Again the product has a meat-like cohesiveness,
and a moisture content of about 60%.
Example 3
Another product according to the present
invention is prepared, this time using the following
formulation:
Ingredients Parts by Weight
Wheat gluten 10.0
Ground whole chicken 10.0
Vitamin, mineral pre-mix 2.6
Carageenan 2.0
Fructose 12.0
Flavor and color 6.0
Bleachable fancy tallow 5.0
Nonanoic acid 0,3
Potassium sorbate 0,17
Water 52,0
The ground whole chicken, fructose and carageenan
are blended with 40 parts of the water in a bowl
blender until homogeneous, The remaining 12 parts
of water are then added with the remaining ingredients
and blended to form a uniform mix, The uniform mix
is extruded in a heated screw extruder with sufficient
heat in the process to produce a meat-like cohesive
textured product having a moisture content of from
60 to 65%,
I 1 77309
- 15 -
Example 4
This example describes the preparation and
testing of a number of product samples containing
the following ingredients in the listed amounts or
05 within the following ranges:
In~redient Parts by Weight
Protein (54.2% Soy Grits
and 45.8% Wheat Gluten)19.7
Potassium Sorbate 0.3
Isomerose 900 brand high
fructose corn syrup 1.5 - 20
Octanoic Acid 0 - 1.5
Phosphoric Acid 0 - 4.5
Carageenan 0 - 2. 5
These products are listed in the following table
along with the final product moisture contents, pH,
aW and stability (0 = no significant microbial
growth; 1 ~ significant microbial growth). The
stability was determined on the basis of expert
judgment afer a 20 week study, wherein the samples
were inoculated and examined as follows:
All samples were inoculated with a suspension
of Lactobacilli, Staphylococci, yeast and mold. The
samples were stored in quart glass jars and analyzed
at 0, 1,2,4,8,12,16 and 20 weeks. Analysis included
plating on Standard Plate Count agar (SPC), MRS
Lactobacilli agar, Baird Parker agar (BP) for
Staphylococci, Anaerobic agar (ANA), Potato Dextrose
Agar (PDA), and Malt and Salt agar for molds and
yeasts. Significant microbial growth is defined to
be a one (1) log increase of the original measured
organism count.
~ ! 77309
- 16 -
TABLE 1
Octanoic H P04 Carra- Isome- aw
Acid 3 geenan rose Water ~_ Stability
0.397 1.191 0.66111.647 66.102 4.0 0.970 0
05 0.3g7 1.191 1.91116.647 59.852 3.9 0.958 0
1.500 0.000 0.00020.000 58.500 5.6 0.970 0
0.397 1.191 1.91110.397 66.102 3.6 0.940
1.500 0.000 2.50020.000 56.000 5.4 0.935 0
0.000 0.000 2.5007.500 70.000 6.2 0.971
0.750 0.000 1.25014.000 64.000 5.6 0.970
1.500 0.000 0.0008.500 70.000 5.5 0.975
0.000 0.000 0.00010.000 70.000 5.6 0.968
1.147 1.191 0.66116.647 60.352 3.5 0.925 0
0.000 0.000 2.50020.000 5~.500 6.2
0.000 0.000 0.00020.000 60.000 6.4 0.960
1.500 0.000 2.5006.000 7~.000 5.4 0.950 0
1.147 1.191 1.9119.647 66.102 4.1 O.g75 0
EX~IPLE 5
According to this example, a cat food product
according to the present invention is prepared from
the following ingredients:
Ingredients Parts b~ Weight
Wheat gluten 50
Soy Bean Oil Meal 20
25 Poultry Meal 20
Uhole Corn 5
Pre-Mix 17.9
Bleachable Fancy Tallow 25
Carrageenan 10
30 Heptanoic Acid 15
Isomerose "900" (72% Fructose) 75
Water 260.85
Potassium Sorbate 1.25
500.00
The Isomerose "900" (high fructose corn syrup)
is mixed with all of the water in addition to carra-
geenan until a uniform liquid is obtained. (A slight
amount of beating may be necessary for uniform liqui-
fication.) The remaining liquid fractions, bleach-
~ ~ 77309
- 17 -
able fancy tallow (liquid state) and heptanoic acid
are blended into the uniform liquid. The dry~ingre-
dients are dry blended and then added to the liquid
blend to form a uniform ~luid mix. The mix is then
05 adjusted to pH 4.5 (from a pH 5.2) with 25% phosphoric
acid solution. The adjusted fluid mix is transferred
to a pan which is then covered and autoclaved with
steam at 15 psig (117C) for 20 minutes. On cooling,
the resultant heat set product has a cohesive,
meat-like texture,
EXAMPLE 6
Another cat food fonmulation according to the present
invention is prepared according to the following:
In~redients Parts by Weight
lS Poultry Meal 20
Whole Corn 5
Pre-Mix 18
Wheat Gluten 50
Soy Bean Oil Meal 20
Carrageenan 10
Bleachable Fancy Tallow 25
Potassium Sorbate 1.5
Nonanoic Acid 10
Isomero~e (72% fructose) 75
Water 265.5
500.O
Carrageenan is added to the water and heated to
dissolve until a uniform solution is obtained. The
Isomerose "900" solution (72% fructose) is mixed
until a uniform liquid is obtained, The nonanoic
acid potassium sorbate and liquified bleachable
fancy tallow are then blended after which the
remaining solid ingredients (after dry blending) are
added until a uniform fluid mix is obtained, The pH
~ ~ 77309
- 18 -
of the mix (ca 5.2-5.4) is then adjusted to pH 4.5
using a 25% phosphoric acid solution. The final mix
is placed in any convenient container covered and
autoclaved with steam at 15 psig (117C) for 25
05 minutes. The cooled product has been heat set and
shows a meat-like, cohesive texture.
EXAMPLE 7
A cat food gravy having a 70% moisture and having
less than 50% cooked meat may be used in combination
with other high moisture products is prepared from
the following ingredients:
In~redients Parts by Weight
Water 780.0
Isomerose "900" (72% Fructose)180.0
15 Kelcoso~= (Sodium alginate) 1.2
Atmul 500 (Emulsifier) 6.0
Potassium Sorbate 3.6
Octanoic Acid 8.4
Caramel Color 5.0
20 Bleachable Fancy Tallow 84.0
Meat and bone meal 84.0
Brewers yeast 12.0
Whole Egg Solids 12.0
Dried Whey 12.0
25 Corn Flour 12.0
1200.2
The Isomerose "900" (72% fructose) is mixed with
the water and heated to 60C. Kelcosol is added
slowly with thorough mixing until a uniform liquid
is obtained. The emulsifier, Atmul 500 is added with
good mixing followed by potassium sorbate until
dissolved. The liquified bleachable fancy tallow i~
then blended with the above liquid mix along
* Trade Mark
~ ~ 77309
- 19 -
with the octanoic acid. The remaining dry in~redients
are blended dry and added to the liquid mix and blended
until a uniform liquid gravy is obtained. The gravy
is then adjusted to the desireable pH with phosphoric
05 acid. This gravy may then be mixed with kibs to form
a shelf stable pet food product.
EXAMPLE 8
Another product according to the present invention
is prepared this time using the following formulation:
Ingredients Parts by Weight
Water 108.0
Carrageenan 4.4
Isomerose "900" (72% Fructose~ 34.0
Wheat gluten 22.8
Soy grits 27.0
Potassium Sorbate 0.34
Octanoic Acid 3.0
199.5
Carrageenan is added to the heated water ~60C)
and mixet until a uniform liquid mix is obtained,
Isomerose "900" (72% ructose) is mixed with the
above liquid until uniform. Potassium sorbate and
octanoic acid are then added in addition to a dry
mix of wheat gluten and soy grits until the mix is
uniform. The pH is adjusted to pH 5.0 from 5.3 with
phosphoric acid after which the total mix after
covering in a containter is autoclaved with steam at
15 p~ig (117C) for 25 minutes. The cooled heat-set
product is cohesive and meat-like in texture.
I ~ 773~9
- 20 - -
EXAMPLE 9
Another pet food product according to the present
invention is prepared, this time by using the following
formulation:
05 Ingredients Parts by Weight
Wheat gluten 12.0
Soybean oil meal 6.0
Meat meal 1.5
Whole Corn 1.5
Poultry meal 4.5
Bleachable fancy talow 7.5
Potassium sorbate 0.45
Carrageenan 3.0
Isomerose "900" (72% ~ructose) 25.0
Octano~c acid 0.53
~eptanoic acid 0.53
Water 87.50
150.01
Isomerose "900" ~72% fructose) is added to the
water and the solution is heated to 60C before the
addltion of the carrageenan. The liquid mix is
blended until uni~orm. Potassium sorbate, octanoic
acid, heptanoic acid and liquified bleachable fancy
tallow are added to the liquid and mixed until a
uniform fluid mix is obtained. The dry blended
ingredient mix is added to the fluid mix until uniform.
The pH is then adjusted from 5.3 - 5.4 to 5.0 using
phosphoric acid. The final mix is placed in a covered
pan and autoclaved for 25 minutes using wet steam at
15 psig (117C). The cooled heat set product exhibits
good cohesiveness and meat-like texture.
The above description i5 for the purpose of
teaching those skilled in the art how to practice
~ ~ 77309
- 21 -
the present invention and is not intended to recite
all of the possible modifications and variations
which will become apparent to the skilled wor~er
upon reading. It is intended, however, that all
05 such modifications and variations be included within
the scope of the invention which is defined by the
following claims.
