Method of preparing animal food of increased palatability

Details Method of preparing animal food of increased palatability Method of preparing animal food of increased palatability

1974-12-30

1976-07-06

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Isolated triglyceride other than milk derived

426 34, 426 35, 426 56, 426656, 426657, 426807, A23K 110

Patent

active

039682552

ABSTRACT:
The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of protein and emulsified fat with lipase and protease. For dry animal foods, a fat such as bleachable fancy tallow or butter oil is preferably emulsified with a proteinaceous emulsifier, subjected to the action of the enzymes and then sprayed onto the animal food as an emulsion. For intermediate moisture animal foods, a meat slurry is preferably treated with the enzymes and then combined with the other ingredients of the animal food.

REFERENCES:
patent: 3615694 (1971-10-01), O'Donnell
patent: 3650768 (1972-03-01), Roberts
patent: 3857968 (1974-12-01), Haas et al.

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