Gaines Pet Foods Corp.

William T Keehn

Joseph P Howley

Henry J Tonyes

Brian S Hill

Mary J Neeb

Harold W German

Joanna B Ford

Disclosed is a composition which improves the palatability of dog foods and the methods of making and using it. According to the process, a high free fatty acid fat is emulsified with an encapsulating binder and dried. The fat will preferably contain at least 10% free fatty acids based on the weight of the fat. The free high fatty acid content can be achieved by overt addition or generation by saponification or enzyme action. The composition is dried by spray drying or drum drying.

Particulate dog food palatability enhancer and process

Disclosed is a process for preparing a composition which improves the palatability of dog foods. According to the process, a staged enzyme reaction is employed to first digest either a proteinaceous or an amylaceous substrate. The reaction product of the first stage is emulsified with fat, and the resulting emulsion is reacted with lipase and protease, under conditions effective to provide a material which, when applied to a dog food, significantly enhances its palatability. A preferred farinaceous substrate, to be acted upon by an amylase enzyme for the first stage reaction, is corn. Preferred proteinaceous substrates, to be acted upon by protease enzyme, for the first stage reaction include soy, whey, chicken skins, and cheese solids. The resulting product is produced rapidly, contains large quantities of free fatty acids, and has a high level of palatability.

Dog food palatability enhancer and process

Growing community of inventors

Danforth, IL, United States of America

William T Keehn