METHODS OF MAKING NON-AQUEOUS CHEWS

Abstract

The invention relates to the field of orally administrable pharmaceutical and nutritional supplement dosage form; in particular, units in the form of an edible mass as chews for animals as well as for humans.

Claims

1. A process of manufacturing edible, non-aqueous chews without a need of an extruder or chew molding machine comprising: a) blending ethyl cellulose, oleaginous composition, and polyoxyethylene sorbitan fatty acid ester, b) heating together to a temperature not less than 140° C. for at least 5 minutes, c) blending with excipients, and optional active ingredients to form a pourable liquid, and d) such liquid is poured into a mold of predetermined shape, size and volume, and upon cooling to room temperature, the liquid solidifies to form non-aqueous chews, or d′) such liquid is poured in a flat tray of required depth and upon cooling to room temperature, the liquid solidifies as a thick layer; and as an option the above steps are repeated to pour multiple layers, one on top of the other having different colors and textures and when solidified, the resulting product is cut to desired shape and size for packaging, or d″) such liquid is poured as a controlled flow into a cooling tub with food grade non-oil cooling medium and up on contact with cooling medium the liquid solidifies and forms natural looking flakes, or d‴) such liquid is poured in a flat tray of desirable depth and up on cooling to room temperature, the liquid solidifies as a thick layer; and such thickened product is comminuted, blended with granular excipients to compress in a pellet mill or a tablet press to form as pellets or wafers.

2. The process according to claim 1 wherein ethyl cellulose has ethoxyl substitution of 44% to 51%.

3. The process according to claim 1 wherein ethyl cellulose has viscosity of about 50 cP to about 350 cP.

4. The process according to claim 1, wherein ethyl cellulose is about 0.5 wt % to 15 wt % of the finished product.

5. The process according to claim 1, wherein oleaginous composition is selected from the group consisting of soybean oil, canola oil, corn oil, sunflower oil, safflower oil, flaxseed oil, almond oil, peanut oil, fish oil, algal oil, palm oil, palm stearin, palm olein, palm kernel oil, high oleic soybean/canola/sunflower/safflower oils, hydrogenated palm kernel oil, hydrogenated palm stearin, fully hydrogenated soybean/canola/cottonseed oils, high stearic sunflower oil, enzymatically and chemically interesterified oils, butteroil, cocoa butter, avocado oil, almond oil, coconut oil, cottonseed oil, stearic acid, animal fat, cetyl myristoleate, lard, and chicken fat.

6. The process according to claim 1, wherein the oleaginous composition is hydrogenated palm oil.

7. The process according to claim 1, wherein the oleaginous composition is about 30 wt % to about 80 wt % of the finished product.

8. The process according to claim 1, wherein polyoxyethylene sorbitan fatty acid ester, is selected from the group consisting of polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monostearate, sorbitan monooleate, sorbitan monostearate glyceryl monooleate, glyceryl monostearate, glyceryl monopalmitate, polyglyceryl ester of lauric acid polyglyceryl polylaurate, polyglyceryl ester of stearic acidpolyglyeryl polystearate, polyglyceryl ester of oleic acid, polyglyceryl polyoleate, polyglyceryl ester of ricinoleic acid, and polyglyceryl polyricinoleate.

9. The process according to claim 1, wherein the polyoxyethylene sorbitan fatty acid ester, is polysorbate-80.

10. The process according to claim 1, wherein the polyoxyethylene sorbitan fatty acid ester is about 1 wt % to about 15 wt % of the finished product.

11. The process according to claim 1, wherein comprising one or more excipients selects from sugar, bran, cereal, pulse, vegetables, herbs, starches, modified starches, salt, flour, protein, fiber, flavor, and color.

12. The process according to claim 1, wherein the excipient is about 10 wt % to about 50 wt % of the finished product.

13. The process according to claim 1, wherein the active ingredient is a therapeutically effective amount of a pharmaceutical ingredient, or a nutritional functional ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

Materials

[0026] All inactive materials used in making chews for human as well animal use are edible and of food grade or pharmaceutical grade. Those of ordinary skill in the art are familiar with such inactive ingredients, which need not include water for use in the invention.

[0027] Ethyl cellulose, an ethyl ether of cellulose, is a long-chain polymer of b-anhydro glucose. Ethyl cellulose, a GRAS-listed inactive ingredient is widely used in oral and topical pharmaceutical formulations, as a coating agent, flavoring fixative, tablet binder, tablet filler and viscosity-increasing agent. It is a tasteless, free-flowing, white to light tan colored powder. Ethyl cellulose with ethoxyl substitution of 44% to 51% and viscosity of about 90 to 110 cP are preferred.

[0028] Polyoxyethylene sorbitan fatty acid esters (polysorbates) are a series of partial fatty acid esters of sorbitol and its anhydrides copolymerized with approximately 20, 5, or 4 moles of ethylene oxide for each mole of sorbitol and its anhydrides. Polyoxyethylene sorbitan fatty acid esters are used as emulsifying agents; nonionic surfactants; solubilizing agents; wetting, dispersing/ suspending agents. Polysorbates 20, 40, 60, and 80 are included in the FDA Inactive Ingredients Guide and are accepted as food additives in Europe.

[0029] Stearic acid as a mixture of stearic acid (C18H36O2) and palmitic acid (C16H32O2). Stearic acid is widely used in oral and topical pharmaceutical formulations as an emulsifying agent, solubilizing agent, tablet and capsule lubricant.

EXAMPLES

[0030] A greater understanding of the present invention and of its many advantages may be had from the following examples, given by way of illustration. The following examples are illustrative of some of the methods, applications, embodiments, and variants of the present invention. They are not to be considered as limiting the invention. All percentages are by weight and all solvent mixture proportions are by volume unless otherwise noted. Numerous changes and modifications can be made with respect to the invention.

Example 1: Process for Manufacturing Non-Aqueous Chews

[0031] An example of non-aqueous chews made without using extruder is set forth in Formula 1 below:

TABLE-US-00001 Formula 1 Ingredient Concentration % w/w Ethyl cellulose 8.0 Polysorbate-80 2.0 Vegetable oil 68.0 Stearic acid 4.0 Glucosamine HCl 5.0 Chondroitin 5.0 Cellulose fiber 8.0

[0032] A 4 gram finished chew delivers 200 mg Glucosamine and 200 mg Chondroitin.

Example 2: Non-Aqueous Bi-Layer Chews

[0033] An example of non-aqueous bi-layer chews made without using extruder is set forth in Formula 2 below:

TABLE-US-00002 Formula 2 Ingredient Concentration % w/w First layer (no color) Ethyl cellulose 8.00 Polysorbate-80 2.00 Vegetable oil 70.00 Stearic acid 4.00 Rice bran 8.00 Starch 8.00 Ethyl cellulose 8.00 Polysorbate-80 2.00 Vegetable oil 69.92 Stearic acid 4.00 Cellulose fiber 8.00 Starch 8.00 Astaxanthin 0.08

Example 3: Natural-Looking Non-Aqueous Flake Chews

[0034] An example of natural-looking non-aqueous flake chews made without using extruder is set forth in Formula 3 below:

TABLE-US-00003 Formula 3 Ingredient Concentration % w/w Ethyl cellulose 6.00 Polysorbate-80 2.00 Vegetable oil 64.00 Stearic acid 8.00 Chicken powder 15.00 Pork liver powder 5.00

Example 4: Non-Aqueous Chews With High Oil Content as Pellets and Kibbles

[0035] An example of non-aqueous chews with high oil content as pellets and kibbles made without using extruder is set forth in Formula 4 below:

TABLE-US-00004 Formula 4 Base formula Ingredient Concentration % w/w Ethyl cellulose 8.00 Polysorbate-80 2.00 Vegetable oil 70.00 Stearic acid 4.00 Cellulose fiber 8.00 Potato starch 8.00 Base formula 50.00 Roughage 15.00 Wheat by-product 20.00 Soy bean meal 10.00 Molasses 5.00

Example 5: Methods of Manufacture for Non-Aqueous Chews of the Invention

[0036] A. All dry ingredients listed in above Example 1 were sifted through a 20 mesh screen. Ethyl cellulose, polysorbate and stearic acid were added to oil and heated to 140.sup.0 C and maintained for at least 5 minutes. Other powdered ingredients and astaxanthin color, if present are added to the prepared oil mix. The mix is cooled until it is pourable and filled cavity molds or layered on a tray and set to cool at room temperature. When it is set, the finished product is removed from the mold. When the product is set in a tray, it is removed and cut to desired sizes.

[0037] B. To prepare bi-layered chews as in above Example 2, first, a layer without color was prepared by pouring in a tray. When the product is cooled and set, another layer with color is poured on the same tray and let it set. Prepared bilayer sheets were cut to desired measurements.

[0038] C. Example 3 is to prepare natural looking flakes or pellets. All dry ingredients listed in Example 3 were sifted through a 20 mesh screen. Ethyl cellulose, polysorbate and stearic acid were added to oil and heated to 140° C. and maintained for at least 5 minutes. Other powdered ingredients are added to prepared oil mix. The mix is cooled until it is pourable and the minx is slowly dropped in a tub with cooling medium. As soon as the liquid touches cooling medium, it solidifies. The product is collected and spread to separate any adhering cooling medium. Flow thickness, and flow rates decide on the shape of the finished product. Finished product looks like natural flakes.

[0039] D. All dry ingredients listed in Example 4 were sifted through a 20 mesh screen. Ethyl cellulose, polysorbate and stearic acid were added to oil and heated to 140° C. and maintained for at least 5 minutes. Other powdered ingredients are added stirring to prepared oil mix. The mix is cooled until it is in pourable nature and poured in a tray and set to cool to room temperature. When the product is set in a tray, it is removed and comminuted to fine flakes. These flakes were added to granular ingredients and passed through pellet mill or a tablet press to form pellets or wafers of required size and are packaged.

[0040] All patents, patent applications, provisional applications, and publications referred to or cited herein are incorporated by reference in their entirety, including all figures and tables, to the extent they are not inconsistent with the explicit teachings of this specification.