Gelatinized animal food product

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Animal flesh – citrus fruit – bean or cereal seed material

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Details

426573, 426574, 426805, A23L 104, A23L 131

Patent

active

041431715

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. The invention allows for the preparation of meat-like products for animals having an elastic coherent structure with a high gel strength from the less attractive varieties or cuts of meats or offals.

REFERENCES:
patent: 3519434 (1970-07-01), Schuppner
patent: 3736148 (1973-05-01), Katz
patent: 3862336 (1975-01-01), Kafsky
patent: 3873736 (1975-03-01), Palmer et al.
patent: 3899480 (1975-08-01), Kimura
Hackh's Chemical Dictionary, 4th ed., 1969, p. 394.

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