The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 18, 2020

Filed:

Nov. 22, 2013
Applicant:

Hill's Pet Nutrition, Inc., Topeka, KS (US);

Inventor:

Hungwei Lin, Lawrence, KS (US);

Assignee:

Colgate-Palmolive Company, New York, NY (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 5/00 (2016.01); A23L 5/20 (2016.01); A23K 10/20 (2016.01); A23K 20/158 (2016.01); A23K 20/142 (2016.01); A23K 20/163 (2016.01); A23K 20/10 (2016.01); A23K 20/22 (2016.01); A23K 20/174 (2016.01); A23L 13/40 (2016.01); A23L 13/20 (2016.01);
U.S. Cl.
CPC ...
A23L 5/21 (2016.08); A23K 10/20 (2016.05); A23K 20/10 (2016.05); A23K 20/142 (2016.05); A23K 20/158 (2016.05); A23K 20/163 (2016.05); A23K 20/174 (2016.05); A23K 20/22 (2016.05); A23L 13/20 (2016.08); A23L 13/428 (2016.08); A23L 13/43 (2016.08); A23L 13/432 (2016.08); A23V 2002/00 (2013.01);
Abstract

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.


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