Richard Anthony Marino

US Patent:

55521762, Sep 3, 1996

Filed:

May 5, 1994

Appl. No.:

8/238679

Inventors:

Richard P. Marino - Lakewood CA

Assignee:

Scope Products, Inc. - Tucson AZ

International Classification:

A23K 118
A23K 110

US Classification:

426641

Abstract:

A pet food premix product is provided, comprising a mixture of about 40 to 70 wt % of non-rendered meat and the balance at least one farinaceous and/or plant proteinaceous carrier substrate. One or more meats may be employed. A process is provided by which meat can be efficiently dehydrated and starch can be partially or completely gelatinized, then incorporated into an extruded dry or moist food at levels from 5 to 50% of a total formulation ration. The premix, when incorporated into an extruded pet food product, will increase its operational performance while delivering nutrients and palatability to the pet food product. In addition, a dried bakery product, is provided, which is useful as the farinaceous carrier substrate in the fabrication of the pet food premix product. The dried bakery product provides a naturally low pH pet food product having a pH in the range of about 5. 7 to 6. 4 and also unexpectedly provides an energy reduction in extrusion of pet food containing this ingredient.

US Patent:

59226927, Jul 13, 1999

Filed:

Mar 11, 1998

Appl. No.:

9/038569

Inventors:

Richard P. Marino - Long Beach CA

International Classification:

A61K 3172
A61K 3173
A23K 100
A23L 1314

US Classification:

514 54

Abstract:

Accordingly, a method is provided for concentrating precursors to vertebrate connective tissue in foodstuffs to be ingested by humans and pets as part of their daily sustenance. The present method comprises the following steps: (a) providing raw vertebrate connective tissue; (b) disintegrating the raw vertebrate connective tissue into an aggregation of particles having a substantially homogenous particle size, preferably via an emulsification process, thereby forming liquefied connective tissue; and (c) thermally processing the liquefied connective tissue, resulting in a readily-edible foodstuff rich in chondroitin sulfates, glucosamine, and other connective tissue building blocks. Also provided herein are foodstuffs resulting from the method as well as foodstuffs comprising vertebrate connective tissue and at least one carrier substrate selected from the group consisting of farinaceous and proteinaceous carriers, with the foodstuffs having chondroitin sulfate and glucosamine concentrations of at least about 0. 5 wt % and 0.