The Quaker Oats Company

Edward L Shannon

David P Bone

Alexander Balaz

A shelf stable pizza composite comprising a baked crust component having a pH of not more than about 5.0, a tomato based sauce component having a pH not above about 4.6 and a cheese component having a pH not above about 5.5 and method of preparing same.

Shelf stable pizza and method for preparing same

A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. Its texture may be substantially solid and fibrous or it may be expanded. The pet food contains a reduced amount of amylaceous ingredients as well as specified types of proteinaceous adhesives in conjunction with plasticizing agents, and is processed to form either a fibrous or an expanded texture using a specially designed air nozzle.

Method of making a dry-type pet food

A method for producing a dry pet food resembling marbled meat in appearance and having a moisture content of less than 15 percent by weight is obtained by utilizing two doughs having a reduced amount of amylaceous ingredients within the pet food as well as using specific types of proteinaceous adhesives in conjunction with plasticizing agents. The two doughs are cooked, extruded together and dried to reduce the moisture content of the product to less than 15 percent by weight.

Method of making a dry pet food having a marbled meat-like texture

A dry pet food is formed by mixing a soft meat-like dry pet food and a hard dry pet food together.

Process for making a dry pet food having a hard component and a soft

A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. The dry pet food has a fibrous meat-like texture even though it contains a substantial amount of amylaceous ingredient. This texture is obtained by utilizing specific types of proteinaceous adhesives in conjunction with plasticizing agents and processing in a manner to form fibers.

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Barrington, IL, United States of America

Edward L Shannon