NATURAL SMOKE FLAVOR WITH ANTIOXIDANT PROPERTIES FOR USE IN PET FOODS AND/OR PET FOOD INGREDIENTS

Abstract

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or “the natural smoke extract”). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

Claims

1. A natural smoke antioxidant for pet food or a pet food ingredient, the natural smoke antioxidant comprising: a phenolic extract obtained from liquid natural smoke, wherein the phenolic extract has a function of delaying oxidation or hydrolysis of fats and oils in the pet food or pet food ingredient.

2. A pet food or pet food ingredient, comprising: a natural smoke antioxidant comprising a phenolic extract obtained from liquid natural smoke, wherein the phenolic extract is present in the pet food or pet food ingredient in an amount sufficient to delay oxidation or hydrolysis of fats and oils in the pet food or pet food ingredient.

3. The pet food or pet food ingredient according to claim 2, wherein wherein the amount of the phenolic extract is sufficient to delay the oxidation or hydrolysis of the fats and oils in the pet food or pet food ingredient in the absence of any other antioxidant.

4. The pet food or pet food ingredient according to claim 2, wherein wherein the amount of the phenolic extract is about 0.001% by weight to about 2% by weight based on a total weight of the pet food or pet food ingredient.

5. The pet food or pet food ingredient according to claim 2, wherein wherein the amount of the phenolic extract in the pet food or pet food ingredient is about 200 ppm to 5000 ppm.

6. The pet food or pet food ingredient according to claim 2, wherein the pet food or pet food ingredient is selected from the group consisting of fats rendered from animal protein, vegetable oils, animal protein meals, pet food kibbles, pet treats, palatants, vitamin & trace mineral pre-mixes, animal feed, and aqua feed.

7. The pet food or pet food ingredient according to claim 6, wherein the pet food or pet food ingredient is the fats rendered from animal protein or the animal protein meal, and the animal protein is one or more selected from the group consisting of pork, veal, lamb, chicken, turkey, beef, and fish.

8. A method of reducing oxidation of pet food or a pet food ingredient, the method comprising: adding the natural smoke antioxidant according to claim 1 to the pet food or pet food ingredient.

9. The natural smoke extract according to claim 1, wherein the liquid smoke is a composition obtained from the pyrolysis of biomass, and the phenolic fraction is separated from the liquid smoke.

10. The natural smoke extract according to claim 1, wherein the natural smoke extract is oil, lipid, or fat soluble.

11. A natural smoke antioxidant, comprising: the natural smoke extract according to claim 1, and one or more of additional components selected from the group consisting of mixed tocopherols, rosemary extract, green tea extract, palmitoylated green tea extract catechins, acerola cherry extract, spearmint extract, grapeseed extract, lemon balm extract, chamomile extract, acetylated monoglycerides, vegetable oil, silicon dioxide, and citric acid or citric acid esters of mono and diglycerides.

12. The pet food or pet food ingredient according to claim 2, wherein the pet food or pet food ingredient does not contain any one of BHA, BHT, TBHQ, propyl gallate, ascorbyl palmitate, ethoxyquin, rosemary extract, sage extract, green tea extract, acerola extract, lemon balm extract, grapeseed extract, sage extract, or mixed tocopherols.

13. A rendering process, comprising: adding the natural smoke extract according to claim 1 to animal tissue to prepare pet food or a pet food ingredient.

14. The rendering process according to claim 13, wherein the natural smoke extract is added in an amount sufficient to delay oxidation or hydrolysis of fats in animal tissue.

15. The rendering process according to claim 14, wherein mixed tocopherols are not added to the animal tissue during the rendering process.

16. A method of making pet food or petfood ingredient, the method comprising: adding the natural smoke extract according to claim 1 to a raw material for making pet food in an amount sufficient to delay oxidation or hydrolysis of fats and oils in the raw material.

17. A method of feeding an animal, comprising: feeding the animal the pet food or pet food ingredient according to claim 2.

18. (canceled)

19. A natural smoke antioxidant, comprising: the natural smoke extract according to claim 1, wherein the natural smoke antioxidant is in the form of a dry powder.

20. A method of preserving a dry pet food kibble, the method comprising: applying a coating composition including the natural smoke extract according to claim 1, poultry fat, and optionally a palatant to a surface of the dry pet food kibble in an amount sufficient to provide antioxidant effect and without adversely affecting the palatability of the dry pet food kibble.

21.-38. (canceled)

39. The natural smoke extract according to claim 1, wherein the natural smoke extract comprises 5 to 50 mg/ml of the phenolic extract.

40.-43. (canceled)

Description

DRAWINGS

[0068] The patent or application file contains at least one drawing executed in color. Copies of this patent or application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee. The foregoing summary, as well as the following detailed description of certain embodiments of the application, will be better understood when read in conjunction with the appended drawings. In the drawings:

[0069] FIGS. 1-39 illustrate, show, and/or include the results and design of the Example embodiments.

[0070] FIGS. 1-9 show results of Example 1, wherein:

[0071] FIG. 1 shows a protection factor of poultry fat using various antioxidants.

[0072] FIG. 2 shows a protection factor of canola oil using various antioxidants.

[0073] FIG. 3 shows a protection factor of sunflower oil using various antioxidants.

[0074] FIG. 4 shows a protection factor of poultry fat using various antioxidants.

[0075] FIG. 5 shows oxidative by-products formed during 10 week storage of chicken fat at 40° C.

[0076] FIG.6 shows oxidative by-products formed during 12 week storage of chicken fat at 40° C.

[0077] FIG. 7 shows oxidative by-products formed during 10 week storage of choice white grease at 40° C.

[0078] FIG. 8 shows peroxide values of chicken meal during 8 week storage at various temperatures.

[0079] FIG. 9 shows oxidative by-products formed during 8 week storage of poultry meal at 40° C.

[0080] FIG. 10 shows oxidative by-products formed during 8 week storage of meat and bone meal at 40° C.

[0081] FIG. 11 shows oxidative by-products formed during 10 week storage of chicken fat at 40° C.

[0082] FIG. 12 shows a comparison of batch 1 versus batch 2 in Example 2.

[0083] FIG. 13 shows a consumption summary of batch 1 versus batch 2 in Example 2.

[0084] FIG. 14 shows preference by intake ratio of batch 1 versus batch 2 in Example 2.

[0085] FIG. 15 shows preference by first choice of batch 1 versus batch 2 in Example 2.

[0086] FIG. 16 shows a comparison of batch 1 versus batch 4 in Example 2.

[0087] FIG. 17 shows a consumption summary of batch 1 versus batch 4 in Example 2.

[0088] FIG. 18 shows preference by intake ratio of batch 1 versus batch 4 in Example 2.

[0089] FIG. 19 shows preference by first choice of batch 1 versus batch 4 in Example 2.

[0090] FIG. 20 shows a comparison of batch 2 versus batch 3 in Example 2.

[0091] FIG. 21 shows a consumption summary of batch 2 versus batch 3 in Example 2.

[0092] FIG. 22 shows preference by intake ratio of batch 2 versus batch 3 in Example 2.

[0093] FIG. 23 shows preference by first choice of batch 2 versus batch 3 in Example 2.

[0094] FIG. 24 shows a comparison of batch 4 versus batch 5 in Example 2.

[0095] FIG. 25 shows a consumption summary of batch 4 versus batch 5 in Example 2.

[0096] FIG. 26 shows preference by intake ratio of batch 4 versus batch 5 in Example 2.

[0097] FIG. 27 shows preference by first choice of batch 4 versus batch 5 in Example 2.

[0098] FIG. 28 shows peroxide values of kibbles stored at 25° C. in Example 3.

[0099] FIG. 29 shows hexanal contents of kibbles stored at 25° C. in Example 3.

[0100] FIG. 30 shows polycyclic aromatic hydrocarbons (PAHs) in kibbles in Example 3.

[0101] FIG. 31 shows a methodology of the investigation of Example 5 comparing kibbles with and without smoke in consumer testing.

[0102] FIG. 32 shows preference results for Example 5.

[0103] FIG. 33 shows liking results for Example 5.

[0104] FIG. 34 shows a penalty analysis interpretation for Example 5.

[0105] FIG. 35 shows a penalty analysis and JAR distributions for the original (no smoke) kibbles in Example 5.

[0106] FIG. 36 shows a penalty analysis and JAR distributions for the 0.2% smoke kibbles in Example 5.

[0107] FIG. 37 shows emotional descriptions for Example 5.

[0108] FIG. 38 shows likes and dislikes for the original (no smoke) kibbles in Example 5.

[0109] FIG. 39 shows likes and dislikes for the 0.2% smoke kibbles in Example 5.

DETAILED DESCRIPTION OF THE DISCLOSURE

[0110] Before the present compositions, methods, and methodologies are described in more detail, it is to be understood that the disclosure is not limited to particular compositions, methods, and experimental conditions described, as such compositions, methods, and conditions may vary. It is also to be understood that the terminology used herein is for purposes of describing particular embodiments only, and is not intended to be limiting, since scope will be limited only in the appended claims

[0111] The detailed description of the disclosure corresponds to the summary of the disclosure, the drawings, and the following examples and is not repeated here.

EXAMPLES

[0112] In the following, although embodiments of the present disclosure are described in further detail by means of Examples, the present disclosure is not limited thereto.

Example 1

[0113] Various tests were designed and performed to test the following compositions containing the natural smoke extract of the present disclosure as compared, for example, to conventional techniques/products:

[0114] NaSure 600 Liquid—Acetylated Monoglycerides, Natural Smoke Flavor (i.e., the natural smoke extract).

[0115] NaSure 651 Liquid—Acetylated Monoglycerides, Canola Oil, Mixed Tocopherols, Natural Smoke Flavor

[0116] NaSure 661 Dry—Acetylated Monoglycerides, Silicon Dioxide, Natural Smoke Flavor

[0117] NaSure 662 Dry—Acetylated Monoglycerides, Silicon Dioxide, Rosemary Extract, Citric Acid, Natural Smoke Flavor

[0118] The results are shown in FIGS. 1-11 and are discussed in more detail below relative to each figure.

[0119] Referring to FIG. 1, NaSure 551 and NaSure 550 are commercially available natural antioxidants comprised of mixed tocopherols and rosemary extract from Camlin Fine Sciences, Ltd. The chart in FIG. 1 shows oxidative stability of chicken fat, measured with an Oxidative Stability Index as per AOCS Official Method Cd 12b-92.

[0120] In order to evaluate the effectiveness of natural smoke flavor, this test was performed to compare oxidative stability versus common antioxidants used in petfood or petfood ingredients. The results in FIG. 1 show that NaSure 600 increased the shelf life of poultry fat over the untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0121] The protection factor is the shelf-life ratio between the treated sample and the untreated control, whereas the untreated control=1. As shown NaSure 600 at 0.1% increased the shelf life over the untreated control by a factor of 2.1.

[0122] Referring to FIG. 2, NaSure 551 and NaSure 550 are commercially available natural antioxidants comprised of mixed tocopherols and rosemary extract from Camlin Fine Sciences, Ltd. The chart in FIG. 2 shows oxidative stability of canola oil, measured with an Oxidative Stability Index as per AOCS Official Method Cd 12b-92.

[0123] In order to evaluate the effectiveness of natural smoke flavor, this test was performed to compare oxidative stability versus common antioxidants used in petfood or petfood ingredients. The results in FIG. 2 show that NaSure 600 increased the shelf life of canola oil versus the untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0124] Referring to FIG. 3, NaSure 06 is a commercially available natural antioxidant comprised of liquid rosemary extract from Camlin Fine Sciences, Ltd., and NaSure 70 is a commercially available natural antioxidant comprised of mixed tocopherols from Camlin Fine Sciences, Ltd. The chart in FIG. 3 shows oxidative stability of sunflower oil, measured with an Oxidative Stability Index as per AOCS Official Method Cd 12b-92.

[0125] In order to evaluate the effectiveness of natural smoke flavor, this test was performed to compare oxidative stability versus common antioxidants used in petfood or petfood ingredients. The results in FIG. 3 show that NaSure 600 increased the shelf life of sunflower oil versus the untreated control and worked somewhat similar to the other common antioxidants at same or typical industry standard application rates.

[0126] Referring to FIG. 4, NaSure 580 is a commercially available dry natural antioxidant comprised of mixed tocopherols and rosemary extract on a dry carrier from Camlin Fine Sciences, Ltd. The chart in FIG. 4 shows oxidative stability of poultry fat, measured with an Oxidative Stability Index as per AOCS Official Method Cd 12b-92.

[0127] In order to evaluate the effectiveness of natural smoke flavor, this test was performed to compare oxidative stability versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 661 & NaSure 662 increased the shelf life of poultry fat versus the untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0128] Referring to FIG. 5, this chart shows the formation of oxidative by-products over time in chicken fat. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0129] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare the inhibition of hydroperoxides and hexanal formation versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0130] Referring to FIG. 6, NaSure 550 is a commercially available natural antioxidant comprised of mixed tocopherols and rosemary extract from Camlin Fine Sciences, Ltd. The chart in FIG. 6 shows the formation of oxidative by-products over time in chicken fat. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0131] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performd to compare hydroperoxides and hexanal formation versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0132] Referring to FIG. 7, NaSure 551 is a commercially available natural antioxidant comprised of mixed tocopherols and rosemary extract from Camlin Fine Sciences, Ltd. The chart in FIG. 7 shows the formation of oxidative by-products over time in choice white grease. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0133] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare hydroperoxides and hexanal formation versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and works equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0134] Referring to FIG. 8, this chart shows the formation of oxidative by-products over time in chicken meal. Peroxide values were measured as per AOCS Official Method Cd 12-57. In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare hydroperoxides formation versus common synthetic antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and worked equal to or better than the other common synthetic antioxidants at same or typical industry standard application rates

[0135] Referring to FIG. 9, Xtendra 510 is a commercially available synthetic antioxidant blend comprised of BHA and BHT in a vegetable oil carrier from Camlin Fine Sciences, Ltd. The chart in FIG. 9 shows the formation of oxidative by-products over time in poultry meal. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0136] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare hydroperoxides and hexanal formation versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0137] Referring to FIG. 10, Xtendra 510 is a commercially available synthetic antioxidant blend comprised of BHA and BHT in a vegetable oil carrier from Camlin Fine Sciences, Ltd. The chart in FIG. 10 shows the formation of oxidative by-products over time in beef meat and bone meal. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0138] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare hydroperoxides and hexanal formation versus common antioxidants used in petfood or petfood ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and worked equal to or better than the other common antioxidants at same or typical industry standard application rates.

[0139] Referring to FIG. 11, Xtendra 569 is a commercially available synthetic antioxidant comprised of BHT in a vegetable oil carrier from Camlin Fine Sciences, Ltd., and NaSure 551 is a commercially available natural antioxidant comprised of mixed tocopherols and rosemary extract from Camlin Fine Sciences, Ltd. The chart in FIG. 11 shows the formation of oxidative by-products over time in menhaden fish meal. Peroxide values were measured as per AOCS Official Method Cd 12-57. Hexanal contents were measured using Agilent Technologies 7820A gas chromatograph coupled with Agilent Technologies 7697A static headspace sampler using a proprietary methodology.

[0140] In order to evaluate the effectiveness of natural smoke flavor at delaying oxidative by-products from forming, these tests were performed to compare the inhibition of hydroperoxides and hexanal formation versus common antioxidants used in finished petfood, petfood ingredients or aqua feed ingredients. The results show that NaSure 600 delayed oxidative by-product formation versus untreated control and had comparable performance to the other common antioxidants at same or typical industry standard application rates.

Example 2

[0141] Palatability was evaluated using NaSure 600 compared to competitor product according to the following.

[0142] Five test diets were prepared per Table 1 below:

TABLE-US-00001 Liver Poultry Meal Base Flour Meal Fat Palatant Batch (36.9%) (55.5%) (6.4.%) (1.2%) 1 Antioxidant Blend A* @ Antioxidant Blend A* @ 250 ppm Antioxidant Blend A* @ Yes 1200 ppm 1200 ppm 2 NaSure 600 @ 2500 ppm Antioxidant Blend A* @250 ppm Antioxidant Blend A* @ Yes 1200 ppm 3 NaSure 600 @ 2500 ppm NaSure 600 @ 1000 ppm Antioxidant Blend A* @ Yes 1200 ppm 4 NaSure 600 @ 2500 ppm NaSure 600 @ 1000 ppm NaSure 600 @ 1800 ppm Yes 5 NaSure 600 @ 2500 ppm NaSure 600 @ 1000 ppm NaSure 600 @ 1800 ppm No *Antioxidant Blend A = Commercial Mixed Tocopherols and Rosemary Extract Blend

[0143] The palatability study was evaluated at Summit Ridge Farms.

[0144] The kennel facility is registered with the USDA. The kennel had a 12-hour-light/12-hour-dark cycle. Every attempt was made to keep temperature ranges within targeted conditions (from about 50° to about 85° F.). Cages and feed bowls were cleaned daily and sanitized. All in accordance with the Animal Welfare Act.

[0145] Twenty male and female Beagles identified by ear tattoo and cage number were presented the test diets on an individual basis. Two stainless steel bowls, each containing approximately 400 grams of diet, were offered once daily for 2 days. Bowl placement was reversed daily and both bowls were presented for 30 minutes. If one diet was completely consumed prior to the end of the 30 minutes, both bowls were removed. Food consumption and first choice preference were recorded for each dog.

[0146] The results of the palatability tests are shown in FIGS. 12-27.

Example 3

[0147] Oxidative stability was tested for Extru-Tech kibble, and the composition and results of this study are presented in FIGS. 28 and 29.

[0148] The kibble produced for Example 3 was also cited for polycyclic aromatic hydrocarbons (PAHs) in the kibbles. The results are shown in FIGS. 30.

Example 4

[0149] People are projecting their personal tastes onto their pets, fueling growth in the premium pet food segment and the overall pet food category.

[0150] A survey of pet owners conducted by the Michelson Found Animals Foundation showed that 70% of people who follow a specialized diet for themselves have also put their pet on a special diet. At the same time, pet owners are increasingly seeking out (and are willing to pay a premium price for) sustainable pet food ingredients, operations, and packaging as consumers as a whole embrace environmental, social, and governance efforts.

[0151] For Example 4, a human sensory panel of 26 participants received 150 gram samples of finished dog kibble, where one was treated with traditional antioxidants for shelf life extension and the other was treated with NaSure 600 natural smoke flavor. The full results show that samples treated with NaSure 600 were found to be preferable to the sample treated with traditional antioxidants.

Example 5

[0152] Example 5 was conducted to investigate hedonic response and perception of kibbles with and without smoke in a consumer test setting.

TABLE-US-00002 Samples Sample Name Original (No Smoke) 0.2% Smoke

[0153] Results: Under the conditions of this study:

[0154] The 0.2% natural smoke extract sample was liked significantly more overall when compared to the original (no smoke) sample. This sample also showed trending more aroma liking as well.

[0155] Just About Right (JAR) ratings suggested that: (a) the original sample without the natural smoke extract was perceived too low in smokey, meaty, fatty, and roasted aroma, while too high in grainy; and (b) the 0.2% natural smoke extract sample was perceived too high in roasted and smokey aroma.

[0156] The 0.2% natural smoke extract sample was significantly preferred over the original (no smoke) sample.

[0157] Specific results and methodologies are presented in FIGS. 31-39.

[0158] Additional features and advantages of the present disclosure are described further below. This summary section is meant merely to illustrate certain features of the disclosure, and is not meant to limit the scope of the disclosure in any way. The failure to discuss a specific feature or embodiment of the disclosure, or the inclusion of one or more features in this summary section, should not be construed to limit the claims.