Food or edible material: processes – compositions – and products – Fermentation processes – Egg white per se – gelatin – collagen or blood
Patent
1976-03-30
1978-05-16
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Egg white per se, gelatin, collagen or blood
426 33, 426 60, 426 62, 426 89, 426533, 426805, A23K 104
Patent
active
040899780
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 a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.
REFERENCES:
patent: 3653908 (1972-04-01), Buck et al.
patent: 3857968 (1974-12-01), Haas et al.
Beale Robert James
Haas Gerhard Julius
Lugay Joaquin Castro
Carvis T. J.
Donovan D. J.
General Foods Corporation
Penland R. B.
Struzzi B. P.
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