Coated canine biscuits and preparation process
A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulent; (c) about 0.1 to about 1 weight percent of...
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| creator | BUNGO WILLIAM M SPANIER HENRY C STEVENSON JOHN W |
| description | A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulent; (c) about 0.1 to about 1 weight percent of at least one edible antimycotic agent; (d) about 0.5 to about 5 weight percent of lecithin or at least one modified lecithin; (e) about 0.3 to about 5 weight percent of at least one polysaccharide gum; (f) about 1 to about 10 weight percent of at least one flavorant; (g) about 1 to about 10 weight percent of at least one food starch or at least one modified food starch; (h) about 1 to about 10 weight percent of vegetable fat; (i) about 30 to about 70 weight percent of meat solids; and (j) about 3 to about 16 weight percent of animal fat. All of the weight percents are based on the total weight of the dried coating minus the moisture content thereof. |
| format | Patent |
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The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulent; (c) about 0.1 to about 1 weight percent of at least one edible antimycotic agent; (d) about 0.5 to about 5 weight percent of lecithin or at least one modified lecithin; (e) about 0.3 to about 5 weight percent of at least one polysaccharide gum; (f) about 1 to about 10 weight percent of at least one flavorant; (g) about 1 to about 10 weight percent of at least one food starch or at least one modified food starch; (h) about 1 to about 10 weight percent of vegetable fat; (i) about 30 to about 70 weight percent of meat solids; and (j) about 3 to about 16 weight percent of animal fat. All of the weight percents are based on the total weight of the dried coating minus the moisture content thereof.</description><edition>6</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FODDER ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>1996</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960702&DB=EPODOC&CC=US&NR=5532010A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960702&DB=EPODOC&CC=US&NR=5532010A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BUNGO; WILLIAM M</creatorcontrib><creatorcontrib>SPANIER; HENRY C</creatorcontrib><creatorcontrib>STEVENSON; JOHN W</creatorcontrib><title>Coated canine biscuits and preparation process</title><description>A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulent; (c) about 0.1 to about 1 weight percent of at least one edible antimycotic agent; (d) about 0.5 to about 5 weight percent of lecithin or at least one modified lecithin; (e) about 0.3 to about 5 weight percent of at least one polysaccharide gum; (f) about 1 to about 10 weight percent of at least one flavorant; (g) about 1 to about 10 weight percent of at least one food starch or at least one modified food starch; (h) about 1 to about 10 weight percent of vegetable fat; (i) about 30 to about 70 weight percent of meat solids; and (j) about 3 to about 16 weight percent of animal fat. All of the weight percents are based on the total weight of the dried coating minus the moisture content thereof.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1996</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBzzk8sSU1RSE7My8xLVUjKLE4uzSwpVkjMS1EoKEotSCxKLMnMzwOy85NTi4t5GFjTEnOKU3mhNDeDvJtriLOHbmpBfnxqcUFicmpeakl8aLCpqbGRgaGBozFhFQBikSn6</recordid><startdate>19960702</startdate><enddate>19960702</enddate><creator>BUNGO; WILLIAM M</creator><creator>SPANIER; HENRY C</creator><creator>STEVENSON; JOHN W</creator><scope>EVB</scope></search><sort><creationdate>19960702</creationdate><title>Coated canine biscuits and preparation process</title><author>BUNGO; WILLIAM M ; SPANIER; HENRY C ; STEVENSON; JOHN W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US5532010A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1996</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>BUNGO; WILLIAM M</creatorcontrib><creatorcontrib>SPANIER; HENRY C</creatorcontrib><creatorcontrib>STEVENSON; JOHN W</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BUNGO; WILLIAM M</au><au>SPANIER; HENRY C</au><au>STEVENSON; JOHN W</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Coated canine biscuits and preparation process</title><date>1996-07-02</date><risdate>1996</risdate><abstract>A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulent; (c) about 0.1 to about 1 weight percent of at least one edible antimycotic agent; (d) about 0.5 to about 5 weight percent of lecithin or at least one modified lecithin; (e) about 0.3 to about 5 weight percent of at least one polysaccharide gum; (f) about 1 to about 10 weight percent of at least one flavorant; (g) about 1 to about 10 weight percent of at least one food starch or at least one modified food starch; (h) about 1 to about 10 weight percent of vegetable fat; (i) about 30 to about 70 weight percent of meat solids; and (j) about 3 to about 16 weight percent of animal fat. All of the weight percents are based on the total weight of the dried coating minus the moisture content thereof.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Coated canine biscuits and preparation process |
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