General Foods Limited

Joaquin Castro Lugay

Gerhard J Haas

Myung Ki Kim

Robert J Beale

Jacob Richard Feldman

Edwin Bernard Herman

Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.

Simulated adipose tissue

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.

Pet food acceptability enhancer

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising an edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.

Fibrous protein materials

Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.

This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a stronger meat flavor is produced by the addition of yeast to the mixture before heating.

Liver-like pet food

An animal or pet food is prepared wherein a red, meaty color is imparted thereto by incorporation of an effective amount of the pigments produced by growth of Monascus purpureus on rice or corn.

Method for imparting red color to animal food

A novel sweetening composition which is low in calories, stable, highly nutritious, and readily soluble is obtained by co-drying a low molecular weight polypeptides with a dipeptide sweetener.

Process of preparing nutritive sweetening compositions

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, freeze drying the frozen mass, and heat setting the dried protein material. The properties of a wide variety of meat products can be simulated.

Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Nutritionally improved foodstuffs

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.

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Thornwood, NY, United States of America

Joaquin Castro Lugay