WO2012052425A1

WO2012052425A1 - Chewable product

Info

Publication number: WO2012052425A1
Application number: PCT/EP2011/068167
Authority: WO
Inventors: Casper Lund; Kim Andkjaer Harrit; Lars HØEGH; Leif Emil Madsen; Jens Ingwersen
Original assignee: Danisco A/S
Priority date: 2010-10-18
Filing date: 2011-10-18
Publication date: 2012-04-26

Abstract

The present invention relates to new health promoting chewable products for subjects including humans and pets. The invention further relates to new processes for the production of health promoting chewable products, as well as methods for the treatment of a medical condition in subjects.

Description

CHEWABLE PRODUCT

FIELD OF THE INVENTION

The present invention relates to new health promoting chewable products for subjects including humans and animals, such as pets. The invention further relates to new processes for the production of health promoting chewable products and well as methods for the treatment of a medical condition in subjects.

BACKGROUND OF THE INVENTION

Different products for improving the health and well-being of animals, especially pets are known in the art. Most of these products are designed to improve the dental hygiene in pets. A number of these products claim to help cleaning the teeth of pets while being chewed. However, few are effective and many suffer from a variety of disadvantages including the problem of such product not being edible. Other disadvantages are that the products are chewed or broken up to easily by the pets and swallowed. When swallowed they can cause digestive problems in the animals. United States patent US 6, 110,521 describes a wheat and casein dog chew having a texture that can be modified by the dog minder by subjecting the chew to microwave radiation.

WO 00/13521 describes a chewable toy for a pet that has a protein based thermoplastic composition fashioned into the shape of a bone.

EP 0 552 897 discloses an edible animal chew product with a flexible cellular matrix containing cellulosic fibers e. g. 20 to 50% corn cobs and oral care additives.

WO/2002/078432 relates to a polymer composition having a continuous phase and a discontinuous phase, and which may find application in improving pet dental hygiene.

WO/2009/102935 related to a dental hygiene product that combats plaque and tartar formation, while also providing breath freshening for pets, namely dogs and cats. WO/2004/034777 relates to multi-flavored dog chews, and specifically, filled chews which appeal to dogs and are long lasting.

There is a need for improved chewable products, their methods of production, as well as therapeutic methods for enhancing the health of animals and humans.

OBJECT OF THE INVENTION

It is an object of embodiments of the invention to provide chewable products for consumption of a subject, which products comprises one or more health promoting component that are released upon chewing of the product.

It is an object of embodiments to provide chewable products suitable for animal

consumption, wherein the products have a size and/or shape that makes it unsuitable for easy swallowing or breaking into pieces that may be swallowed by the animal.

Another object of embodiments is to provide chewable products for consumption of a subject, which products have chew resistance that facilitate a slow and/or controlled release of one or more health promoting component contained within the product upon chewing of the product. It is to be understood that the chewable products needs to be in the oral cavity of the subject and be chewed for a minimum period of time in order to give the effective amount of the one or more health promoting component to the subject. Accordingly, the chew resistance of the product needs to be at a level, wherein that the product is not broken into smaller pieces before an effective amount of the one or more health promoting component has been released from the product. This of course may vary dependent on the specific health promoting component and the subject being treated with the chew product.

SUMMARY OF THE INVENTION

It has been found by the present inventor(s) that a chewable product may be provided where the release rate of a health promoting component contained with the chewable product is controlled by the constituent components making up the matrix of the product.

So, in a first aspect the present invention relates to a chewable product of a three- dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject.

In a second aspect the present invention relates to a method for the production of a chewable product of a three-dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject, the method comprising a step of extrusion gelatinisation of said matrix.

In a third aspect the present invention relates to the use of a chewable product of a three- dimensional body, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed, for consumption by a subject.

In a further aspect the present invention relates to chewable product of a three-dimensional body, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject, said product being suitable for the treatment, prevention, or for alleviating the symptoms of a medical condition, which may be alleviated, cured or prevented by said health promoting component. In a further aspect the present invention relates to a method for treating, preventing or for alleviating the symptoms of a medical condition, the method comprising administering an effective amounts of a chewable product of a three-dimensional body suitable, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject.

In a further aspect the present invention relates to a chewable product of a three- dimensional body according to the invention contained within an airtight packaging, such as under vacuum or in an inert atmosphere.

In a further aspect the present invention relates to a kit comprising

a) or a chewable product of a three-dimensional body according to the invention, such as a chewable product contained within an air- and/or smell-tight packaging, and

b) a package insert with information about the product. LEGENDS TO THE FIGURE

Fig. 1 illustrates an extrusion process for the preparation of a product according to the present invention, wherein an extruded outer product has a co-extrudate as a centre filling. A) illustrates the Extruder; B) illustrates the final co-extruded product seen at extruder outlet.

Fig. 2 illustrates an extrusion process for the preparation of a product according to the present invention, wherein there is an extruded inner product with co-extrudate as outside layer. A) illustrates the Extruder; B) illustrates the final co-extruded product seen at extruder outlet. Fig. 3 illustrates an extrusion process for the preparation of a product according to the present invention, wherein there is an extruded product with co-extrudate mixed randomly. A) illustrates the extruder; B) illustrates the final co-extruded product seen at extruder outlet.

Fig. 4 illustrates a triple layer co-extrusion process for the preparation of a product according to the present invention, wherein the product has an extruded inner product with co- extrudate as outside layer and with 3rd component as centre filling. A) illustrates the extruder; B) illustrates the final co-extruded product seen at extruder outlet.

DETAILED DISCLOSURE OF THE INVENTION

It is surprisingly found that incorporation of hydrocolloids, sweeteners (such as part of the carbohydrate source) and humectants within a carbohydrate matrix increases the chew resistance of the matrix. Upon biting the snack/treat, the pet's teeth penetrate into the snack/treat for a longer distance before the snack/treat breaks. Hence the active ingredients in the snack/treat are gradually released in the mouth cavity and remains there for a longer period of time. Hence the active ingredients are in contact with the teeth and mouth saliva for a longer period the activity increases significantly.

Furthermore the product according to the present invention has such a proportion of ingredients that the force required to penetrate the product -"the penetration force"- is greater than the anticipated bite force exerted by a pet in a predetermined target group of pets during a normal biting event. The required penetration force is, however, less than the maximum bite force typical of the said target pet group. The anticipated bite force is defined to be that of an average pet in the predetermined target group. One important aspect of the products of the present invention is to adjust the chew resistance of the product to the bite force exerted by the teeth and the biting behavior of the target animal. If the bite resistance is too high, then the teeth will not evenly penetrate the product and there will be little opportunity for the product release it active health promoting ingredients. Conversely, if the bite resistance is too low then the subject will rapidly bite through the product and swallow the product. Thus, there will not be a slow controlled release of the active components in the mouth saliva. If the product contains active ingredients supposed to clean or promote the health of the teeth of the subject, if bite resistance is too low, too little pressure may be exerted against the tooth surface under the gums again leading to poor effect in critical areas.

The term "controlled release" as used herein refers to a slow and continuous release of a heath promoting component while the chewable product is being in contact with mouth saliva and chewed by the subject. In some embodiments the release rate of the health promoting component is 10-100 times longer compared to existing products, such as any one product disclosed in WO2002078432. In some embodiments the release rate of the health promoting component is 10-100 times longer in the product according to the present invention as compared to a product prepared without a HOX and/or GOX enzyme, such as in combination with a natural antioxidant like green tea or Rosemary extracts.

The term "chew resistance" as used herein refers to the force required to penetrate the chewable product without breaking in a standard assay, such as one described herein. In some embodiments the chew resistance is 15-60 time longer than existing products, such as any one product disclosed in WO2002078432 (what is chew resistance of existing products). "Chew resistance" may be measured in an assay as described in WO2002078432 with a system designed to simulate the biting action of an animals teeth, such as dog's teeth. A TA- XT2I Texture Analyser (Stable Micro Systems Ltd, Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK) is equipped with a specially designed cylinder-shaped penetrometry probe of diameter 2 mm, that is pushed slowly into the product, descending at a rate of 0.5 mm/s until the it have reached a total depth of 8 mm. The maximum force required is then recorded. For those practiced in the art the curve shape indicate that, beside the overall firmness of the product, there is information on the initial hardness of the product as well as information on the products elasticity. The elasticity is of importance for the products ability to resist breaking into smaller pieces. The more elastic the more tough the sample will appear. It is to be understood that the chew resistance may be varied with the size and strength of the subject, such as an animal receiving the chewable product. Accordingly, a big dog or a horse could require a chewable product with a higher chew resistance than what would be required for a smaller dog or a cat. The present inventors have found that the specific texture of the body of a chewable product according to the present invention controls the release of health promoting ingredients and ensures that the uptake of the health promoting ingredients is optimal. The chewable product according to the present invention is thus designed so the subject can not swallow it or parts of it before the product is downsized to at least 45%, 40%, 35%, 25%, 20%, 15 % or 10% of the original volume, i.e. the volume of the chewable product before it has been chewed upon.

In some embodiments, the original volume of the chewable product is at least about 5 cm³, such as at least about 6 cm³, such as at least about 7 cm³, such as at least about 8 cm³, such as at least about 9 cm³, such as at least about 10 cm³, such as at least about 12 cm³, such as at least about 14 cm³, such as at least about 16 cm³, such as at least about 18 cm³, such as at least about 20 cm³, such as at least about 25 cm³, such as at least about 50 cm³, such as at least about 75 cm³, such as at least about 100 cm³, such as at least about 125 cm³, such as at least about 150 cm³, such as at least about 175 cm³, such as at least about 200 cm³.

In some embodiments, the original volume of the chewable product is less than about 200 cm³, such as less than about 175 cm³, such as less than about 150 cm³, such as less than about 125 cm³, such as less than about 100 cm³, such as less than about 75 cm³, such as less than about 50 cm³, such as less than about 25 cm³, such as less than about 20 cm³, such as less than about 18 cm³, such as less than about 16 cm³, such as less than about 14 cm³, such as less than about 12 cm³, such as less than about 10 cm³, such as less than about 9 cm³, such as less than about 8 cm³, such as less than about 7 cm³, such as less than about 6 cm³, such as less than about 5 cm³. It is to be understood that the original volume of the chewable product may vary dependent on the subject for which the product is designed. According to an embodiment of the invention, the volume of the product may increase in volume at the onset of consumption, e.g. through the action of the subject's saliva.

Many features simultaneously determine the degree of ease or difficulty for biting and chewing. These include resistance, sensory input, size, shape, texture scatter, consistency, placement, and need for transfer during chewing. The combination of these features may determine the overall ability of the chewable product according to the present invention to the release of health promoting ingredients ensuring that the uptake of the health promoting ingredients is optimal.

Chew resistance is a measure of the amount of pressure or force required to bite through a piece of food, and chew it into small pieces that can be swallowed easily. Foods with low resistance require very little chewing because they tend to dissolve easily in the mouth. Those with medium resistance are still relatively soft but require some chewing. Foods that create the most resistance require strong, sustained chewing. Many require a grinding motion of the teeth and chewing on one or both sides of the mouth. Carbohydrate source: The product according to the present invention may contain one or more carbohydrate source or any suitable specific combination thereof. Carbohydrates and/or derivatives of carbohydrates used in the products according to the present invention includes polysaccharides; ungelatinized starches, starches and/or derivatives, tubular starch such as from potatoes, cassava or tapioca; inulin, polyfructans, polydextrans; all polymers of the naturally occurring hexose, pentose and heptose sugars and their derivatives, cellulose and polymers derived from cellulose, amino-polysaccharides such as chitin, chitosan and polymers derived from these substances, oligiosaccharides, polysaccharides of and derivatives of polysaccharides of microbial origin including those derived from fermentation, polyols including polyols of microbial origin, sugar alcohols, polymers of sugar alcohols, and carbohydrates derived as by-products of or that are the wastes from human food processing. Suitable carbohydrate sources are derived from a grain such as corn, wheat, rice, barley, oats or from beans such as soy, or mixtures thereof and may be provided and used in the processes according to the present invention in the form of flour or a meal.

Protein source: The product according to the present invention may contain one or more protein source or any suitable specific combination thereof. Proteins and/or derivatives of proteins used according to the present invention includes glycoproteins, lipoproteins, phospho-proteins, tropocollagens, and derivatives/hydrolysates/complexes of tropocollagen; milk proteins and derivatives such as those present in the hydrophobic protein fraction of milk e.g. the caseinates; those polymers present in milk solids; milk solids and derivatives; proteins derived from eggs; proteins from or derived from meat and the wastes associated with slaughtering and meat processing; proteins derived as by-products of or the wastes from human food processing; polypeptides; plant proteins; proteins of microbial origin;

animal proteins; polymers of microbial cell wall origin; polymers of microbial cellular origin; polymers containing a combination of protein and carbohydrate monomers or that are formed by combining carbohydrate and proteinaeous material; polymers containing a combination of lipid and/or protein and/or carbohydrate monomers or that are formed by combining lipid and/or protein and/or carbohydrate elements to form a new polymer or complex of polymers; all other polymers of biological origin or derived from those of biological origin that exhibit the desired functional properties apparent in the above mentioned polymers. In specific embodiments, the protein source is derived from an animal. In other specific embodiments, the protein source is derived from a plant. Plant based protein sources may be based on one or more ingredients selected from the group of rice, corn, oats, oat flour, wheat, wheat gluten, hydrolyzed wheat protein, wheat protein isolate, soy, hydrolyzed soy protein, soy protein isolate, potatoes, potato flour, or derivative thereof. In some important aspects of the invention, the first set of constituent components making the matrix of the product consist of components, such as protein components that are natural to the diet of the subject receiving the chew product.

The product according to the present invention may contain one or more humectant or any suitable specific combination thereof. As used herein a "humectant" refers to any a hygroscopic substance that may be used in a foodstuff and that has the effect of keeping a foodstuff moist. The humectant may be any suitable humectant, for example, glycerin, propolyne, propylene glycol, butylene glycol, polyhydric glycols such as glycerol and sorbitol, hydrogenated starch, hydrolysates and the like. Low levels of water may, however, be included, even if only to act as plasticizer.

Hydrocolloid source: The product according to the present invention may contain one or more hydrocolloid source or any suitable specific combination thereof. A "hydrocolloid" as used herein refers to any substance that microscopically may be dispersed in the form of colloid particles evenly throughout water. The water/hydrocolloid may be in different states, e.g., gel or liquid. Included within hydrocolloids are agar, hydrocolloid of seaweed extract like carrageenan or alginate, microcrystaline cellulose (MCC), xanthan such as xanthan gum, such as GRINDSTED^® Xanthan 200, pectin, guar, such as guar gum, and locust bean gum, gum arabic, cellulose derivatives as carboxymethyl cellulose (CMC), alginate and starch.

Suitable hydrocolloids may derived from natural sources. For example, agar and carrageenan are extracted from seaweed, gelatin is produced by hydrolysis of proteins of animals, such as bovine or pig and fish origins, and pectin is extracted from citrus peel and apple pomace. The hydrocolloid may be used to influence both texture, viscosity, brittleness of the matrix of the products according to the invention, as well as chew resistance and teeth penetration force.

Sweetener: The product according to the present invention may contain one or more sweetener or any suitable specific combination thereof. Sweeteners used in the product according to the present invention include orally acceptable natural or artificial, nutritive or non-nutritive sweeteners. Such sweeteners include polydextrose (such as Litesse^® or Litesse^® Ultra™), including polymer products of glucose prepared by the polycondensation of glucose, maltose, oligomers of glucose or starch hydrolyzates, dextrose, sucrose, maltose, dextrin, dried invert sugar, mannose, xylose, ribose, fructose, levulose, galactose, corn syrup

(including high fructose corn syrup and corn syrup solids), partially hydrolyzed starch, hydrogenated starch hydrolysate, sorbitol, mannitol, xylitol, maltitol, isomalt, aspartame, neotame, saccharin and salts thereof, sucralose, dipeptide-based intense sweeteners, cyclamates, dihydrochalcones, acesulfame salts, alitame, neotame, cyclamic acid, thaumatin, monellin, and mixtures thereof. One or more sweeteners are optionally present in a total amount depending strongly on the particular sweetener(s) selected, but typically at levels of from 0.005% to 10.0 %, such as from 3.0 % to 6.0 %. Emulsifier: The product according to the present invention may contain one or more emulsifier or any suitable specific combination thereof. The products according to the present invention may contain an emulsifier. The term "emulsifier" means a compound or

composition that comprises one or more molecules, compounds, or ingredients for emulsifying or stabilizing the product according to the present invention. The emulsifier can also be defined using its hydrophilic-hydrophobic balance (HLB). Suitable emulsifiers or emulsifier mixtures have a HLB preferably lower than 8, preferably lower than 7. Emulsifiers include monoglycerides, including saturated and unsaturated monoglycerides, diglycerides, phospholipids, lecithins, polyglycerol esters of fatty acids, propylene glycerol esters of fatty acids, polyglycerol polyricinoleates, stearoyl lactylates, sorbitan esters of fatty acids, derivatives of the foregoing, salts of the foregoing, particularly sodium and/or calcium salts, or any combinations the foregoing. Also useful as emulsifiers are mono- or di-glyceride esters of fatty acids, for example, esters of tartaric acid, acetic acid, citric acid, lactic acid, sorbic acid, or other edible, food-grade, or food-compatible acids, monoglyceride phosphates, and other derivatives or salts of mono- or diglycerides. Other useful emulsifiers are long-chain alcohols, fatty acids, pegylated fatty acids, glycerol fatty acid esters, derivatives of mono- diglycerides, pegylated vegetable oils, sorbitan esters, polyoxyethylene sorbitan esters, propylene glycol mono- or diesters, phosphatides, cerebrosides, gangliosides, cephalins, lipids, glycolipids, sulfatides, sugar esters, sugar ethers, sucrose esters, sterols, polyglycerol esters, myristic acid, oleic acid, lauric acid, stearic acid, palmitic acid, PEG 1-4 stearate, PEG 2-4 oleate, PEG-4 dilaurate, PEG-4 dioleate, PEG-4 distearate, PEG-6 dioleate, PEG-6 distearate, PEG-8-dioleate, PEG-3-16 castor oil, PEG 5-10 hydrogenated castor oil, PEG 6-20 corn oil, PEG 6-20 almond oil, PEG-6 olive oil, PEG-6 peanut oil, PEG-6 palm kernel oil, PEG-6 hydrogenated palm kernel oil, PEG-4 capric/caprylic triglyceride, mono, di, tri, tetraesters of vegetable oil and sorbitol, pentaerythrityl di, tetra stearate, isostearate, oleate, caprylate or caprate, polyglyceryl-3 dioleate, stearate, or isostearate, plyglyceryl 4-10 pentaoleate, polyglyceryl 2-4 oleate, stearate, or isostearate, polyglyceryl 4-10 pentaoleate,

polyglycewryl-3 dioleate, polyglyceryl -6 dioleate, polyglyceryl- 10 trioleate, polyglyceryl-3 distearate propylene glycol mono- or diesters of C6 to C20 fatty acid, monoglycerides of C6 to C20 fatty acid, lactic acid derivatives of monoglycerides, lactic acid derivatives of diglycerides, diacetyl tartaric ester of monoglycerides, triglycerol monostearate cholesterol, phytosterol, PEG 5-20 soya sterol, PEG-6 sorbitan tetra, hexasterarate, PEG-6 sorbitan tetraoleate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan mono trioleate, sorbitan mono and tristearate, sorbitan monoisostearate, sorbitan sesquioleate, sorbitan

sesquistearate, PEG-2-5 oleyl ether, POE 2-4 lauryl ether, PEG-2 cetyl ether, PEG-2 stearyl ether, sucrose distearate, sucrose dipalmitate, ethyl oleate, isopropyl myristate, isopropyl palmitate, ethyl linoleate, isopropyl linoleate, poloxamers, phospolipids, lecithins, lyzo- lecithins, polysorbates, cephalins, oat lipids and lipophilic amphiphilic lipids from other plants; and mixtures thereof. Other molecules or combination of molecules are possible as long as they provide water-in-oil emulsion, polar solvent-in-oil emulsion, water-in-oil microemulsion, polar solvent-in-oil microemulsion, liquid crystalline phase where the continuous phase is lipid, self assembly structure where the continuous phase is lipid, or combination of them. Examples of commercial products that may be useful as emulsifiers herein include

DIMODAN^® Distilled Monoglycerides, such as DIMODAN^® PH 100, PANODAN^® DATEM

(Diacetyl Tartaric Acid Esters), GRINDSTED^® ACETEM (Acetic Acid Esters of Monoglycerides), GRINDSTED^® CITREM (Citric Acid Esters of Monoglycerides), GRINDSTED^® LACTEM (Lactic Acid Esters of Monoglycerides), GRINDSTED^® MONO-DI (Mono and Diglycerides),

GRINDSTED^® PGE or PGPR (Polyglycerol Esters of Fatty Acids, Polyglycerol Polyricinoleate), GRINDSTED^® PGMS (Propylene Glycerol Esters of Fatty Acids), and GRINDSTED^® SMS or STS (Sorbitan Monostearate, Sorbitan Tristearate) (all, Danisco, Denmark). In some

embodiments, one or more proteins with emulsifying properties may also be useful as emulsifiers, alone, or more preferably, in combination with any other emulsifier or combination thereof. Presently preferred emulsifiers comprise saturated or unsaturated monoglycerides, lecithins, phospholipids, or any combination thereof. The products according to the present invention may contain an one ore more attractant or palatability enhancer (tast enhancer) or any suitable specific combination thereof. As used herein the term taste enhancer, attractant or palatability enhancer refers to any compound that enhances the palatability of dry and semi- dry pet foods. Suitable taste enhancers includes inorganic pyrophosphates, including disodium pyrophosphate (U.S. Patent No. 5 186 964 published on February 16, 1993), trisodium pyrophosphate (U.S. Patent application No. 2004/0247741 published on December 9, 2004), tetrasodium or tetrapotassium

pyrophosphate (U.S. Patent No. 6 254 920 published on July 3, 2001 ; U.S. Patent No. 6 350 485 published on February 26, 2002; U.S. Patent application No. 2005/0170067 published on August 4, 2005; U.S. Patent application No. 2005/0037108 published on February 17, 2005), alone or in combination with other flavourings or taste factors, for enhancing the palatability of dry and semi-dry pet foods. A taste enhancer may also be any compound disclosed in WO2007118876 or in WO2009095417 referred to herein as a palatability enhancer. A suitable attractants may also include natural attractant having a flavour and an odour reminiscent of meat, such as chicken powder, liver powder, ham, turkey, beef and or fish, natural vegetable additives such as spinach or carrots. Other suitable attractants include

C'SENS chicken liver hydrolysate (S.I.P, Thailand), or the products 8P og 8SP, 10P and 10SP (SPF, France). It has been shown that animals, e.g. carnivores such as cats have developed taste sensitivity to proteins and certain amino acids (Boudreau, J. C and T.D. White. Flavour chemistry of carnivore taste systems; In : Bullard.R.W. (editor). Flavor chemistry of animal foods.

American Chemical Society Symposium, Series no. 67, Washington, DC; 1978. p. 102-128.). Such a protein or fat or combination of such protein(s) and/or fat(s) can also be a taste enhancer according to the present invention. Furthermore, in some embodiments, the attractant comprises a mimetic property which induces a sensation mimicking the presence of such protein(s) and/or fat(s) in the composition.

Any suitable attractant having a flavour and an odour tailored to attract a non-human animal may be utilized. The attractant may be a natural attractant or a synthetic attractant comprising both flavour and odour. The attractant is preferably a natural attractant meaning that it contains or is made from components found in nature. A natural attractant, for example, may comprise an extract or may be a composition made from natural components such as reacted or unreacted amino acids and/or sugars. A skilled artisan can create such compositions e.g. relying on the principles of organic chemistry. The attractant may be selected or designed to appeal to a particular species. Exemplary attractants may comprise a flavour and odor reminiscent of a meat, such as beef, chicken, pork, lamb, turkey, fish, seafood, or another natural flavour and odour combination. It is preferable that the odour and flavour match the animal's natural sensory patterns rather than confusing the animal with scents and flavours not common to its natural diet. In some embodiments, the attractant providews a feel or a texture to the chewable product as well.

Exemplary attractants are available from commercial ingredient suppliers, flavour houses or manufacturers of reaction products known to those skilled in the art. Exemplary attractants include proprietary attractants to Aquience Inc., PEI, Canada. Two exemplary proprietary attractants are identified as Aquience attractant #2102 and Aquience attractant #2103.

These are liquid attractants made by proprietary organic chemistry methods reacting amino acids and sugars to produce natural attractants having a flavour and odor reminiscent of a meat. Attractant #2102 is an aqueous-based attractant and attractant #2103 is a lipid-based attractant. These particular attractants provide flavour and odor to the chewable product and also contribute to the mimetic property of the chewable product wherein a response is elicited in the animal to convince the animal that they are consuming ingredients, such as food ingredients, that are not actually present.

The attractant may be present in the composition in any suitable amount wherein

consumption of the chewable product is stimulated. In one embodiment, the attractant Exemplary amounts are from about 0.01% to about 10%, preferably about 0.01% to about 5.0%, preferable from about 0.01 % to about 1.0%, more preferably about 0.05% to about 0.25%, of the final composition The attractant may be provided in any suitable form, such as a liquid, powder or paste, which may be water soluble or oil soluble. Where an oil-soluble attractant is used, a relaxed suspension may be formed. Alternatively, an emulsifier could be added to aid dispersion using methods known to those skilled in the art. The attractants combined with purified water and other bioactive ingredients, provide a synergistic effect previously unseen in companion animal products. The product is designed to provide a cascade of benefits through the unique combinations of ingredients. These same benefits are not seen through the administration the bioactive ingredients individually since the increased intake of water enhances the benefits of the composition. The same benefits are not seen through administering the bioactive ingredients in potable water or water without the attractant, since the animals will not consume sufficient quantities of the water, and increasing the amount of the ingredients in regular water to account for the decreased water intake would render the water less palatable and more difficult to manufacture due to solubility issues and the like.

Active ingredient/health promoting component:

The terms "active ingredient" or "health promoting agent" refers to any compound that in some way promotes, increases or sustain the health of the subject chewing or eating the product according to the present invention. It is to be understood that the the product according to the present invention may contain one or more active ingredient/health promoting component independently selected from the following non-limiting list consisting of probiotics, enzymes, antioxidants, antimicrobials, fibres, minerals, vitamins, salts, oils, sterols, and pharmaceuticals.

In some embodiments the active ingredient or health promoting component is referred to as the co-extrudate.

Probiotics: The product according to the present invention may contain one or more probiotics or any suitable specific combination thereof. As used herein the term "probiotics" refers to any live microorganisms which when administered in adequate amounts confer a health benefit on the subject receiving the probiotic. Probiotics include lactic acid bacteria, such as cultures of Lactobacillales including Lactobacillus, Leuconostoc, Pediococcus,

Lactococcus, and Streptococcus as well as Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Teragenococcus, Vagococcus, and Weisella. Probiotics also include bifidobacteria, certain yeasts and other bacilli that may also be helpful. Probiotics that may be used in the products according to the present invention may be the ones that are commonly used as part of fermented foods with specially added active live cultures; such as yogurt, soy yogurt, or dietary supplements. Lactic acid bacterial cultures are digestive aids and regulates bowel function, creates a gut environment supporting a healthy life.

Enzymes: The product according to the present invention may contain one or more enzyme , such as an exogenous enzyme or any suitable specific combination thereof. Any enzymes may be added to the products depending on the subject, the condition being treated and the set of constituent components of the matrix and may be selected from a wide range of enzymes including an oxidoreductase, such as an hexose oxidase (HOX) (EC 1.1.3.5).

Suitable oxidoreductase like hexose oxidase may be obtained by isolating the enzyme from several red algal species including but not limited to Iridophycus flaccidum (Bean and Hassid, 1956) and Chondrus crispus (Sullivan et al. 1973). In some embodiment of the invention HOX is obtained or prepared as described in WO 01/38544. HOX is available from Danisco A/S as DairyHOX™. The use of HOX may promote clean teeth of the subject.

The product according to the present invention may contain one or more antioxidant or any suitable specific combination thereof. Antioxidants include natural antioxdants including extracts from green tea and, rosemary, and tocopherol. Such antioxidants are available from Danisco GUARDIAN™ Tocopherol, GUARDIAN™ Rosemary Extract, GUARDIAN™ Green Tea Extract. It is to be understood that the antioxidant helps to fight free radicals, support healthy immune system. Antimicrobial : The product according to the present invention may contain one or more antimicrobial or any suitable specific combination thereof. Suitable antimicrobials includes triclosan, chlorohexidine, miconazole, nystatin, triclosan, essential oils such as methyl salicylate, menthol, eucaplytol, and thymol.

The product according to the present invention may contain one or more fibre source or any suitable specific combination thereof. The terms "fibres" or "fibers" as used herein include fibers derived from animal tissue, such as fibrous proteins derived from the skin, muscles, intestines, etc. of animals, for example, from tendons, animal hides such as cowhide, rawhide, etc. Included within the definition are collagen and other fibrous proteins such as elastin, reticulin, cellulosic materials, such as cellulosic fibers. Other protein fibers may be derived from soy protein, egg white, wheat gluten, etc. The fibrous form of these proteins are spun into continuous aligned filaments to yield food forms which simulate the fiber of natural beef.

The product according to the present invention may contain one or more further component, such as a salt, mineral, remineralising agent, vitamin or any combination thereof. Salts, minerals, remineralising agents and vitamins includes pH adjusting agents such as one or more salts with a buffering capacity such as sodium bicarbonate, compounds that can provide fluoride, calcium or potassium ions such as calcium fluoride, sodium fluoride, sodium chloride dicalcium phosphate, calcium pantothenate, calcium proprionate, calcium carbonate, potassium chloride, choline chloride, taurine, zinc oxide, copper sulphate, ferrous sulphate and osteopontin which is a complex of calcium phosphate nanoclusters and casein phophoprotein : It is to be understood that minerals and remineralization agents may revere tooth enamel demineralization promoting strong teeth in the subject. Suitable examples of one or more vitamins include vitamin A, Bl , B12, C, D, D3, E, K, riboflavin, niacin, biotin, thiamin mononitrate, folic acid, pyroxidine hydrochloride, calcium iodate and the menadione sodium bisulphite complex (a source of vitamin K activity).

Oils: The product according to the present invention may contain one or more oil or any suitable specific combination thereof. Fatty acids play a vital role in the structure of cell membranes and helps to maintain healthy skin and coat, supports the immune system, and promotes proper growth and development of the nervous system. Oils of fatty acids used in the present invention may be any suitable animal or vegetable oil or fat, such as an omega-3 oil.

Suitable sterols used in the products according to the invention includes any plant sterol (phytosterols). Phytosterols are known to block cholesterol absorption sites. The product according to the present invention may contain one or more pharmaceutical or any suitable specific combination thereof. Pharmaceuticals to be used according to the invention includes deworming agents, such as ivermectin, pain relief agents, such as ethylaminobenzoate diperodon hydrochloride, benzocaine, benzyl alcohol, anticaries agents, such as any source of fluoride ions including sodium fluoride, potassium fluoride, ammonium fluorosilicate, sodium fluorosilicate, sodium monofluorophosphate, and tin fluorides such as stannous fluoride.

Heat sensitive agent, such as enzymes or probiotics. The heat sensitive active ingredients may be incorporated into the center of the chewable product according to the invention in a co-extrusion process where the heat sensitive ingredients are not inactivated due to the temperature controlled die plate. The in- and outlet temperature are controlled to preferred temperature of the center filling containing the health promoting component.

Suitable ranges for constituent components of the matrix of products according to the invention includes the products prepared according to table 1. Table 1 :

Range Example Suitable range 1 Suitable range 2

Other suitable ranges for constituent components of the matrix of products according to the invention includes the products prepared according to table 2.

Table 2:

Range Example Suitable range 1 Suitable range 2

Ingredient % (w/w) From To From To

Carbohydrate, such 35.3 35 70 50 70 as starch, such as (potato)+

potato starch and/or 30 (corn) =

corn flour 65.3

Sweetener, such as 4.0 2 20 2 10 polydextrose, such

as Litesse^® Ultra™

Humectant, such as

Glycerol and 5.0

Sorbitol 4.0

Salt, such as NaCI 1.0

Emulsifier, such as 0.4 0.05 2 0.1 1

DIMODAN^® PH 100

Minerals, such as 0.2

Calcium proprionate

Hydrocolloid, such as 0.1 0.05 2 0.05 1

xanthan gum, such

as GRINDSTED^®

Xanthan 200

Potato protein 10 5 30 5 20

Sweetener, such as 10 2 20 5 15

Maltodextrin DE 15

Taste enhancer 0 0 10 1 5

Active ingredients 0 0 5 0.5 2 Other suitable ranges for constituent components of the matrix of products according to the invention includes the products prepared according to table 3.

Table 3:

As used herein, the term "subject" includes any animal, such as mammals, for example, humans and pets including cats and dogs. "Animals" as used herein includes pets such as dog, cat, reptile, rodent, including hamster, guinea pig, fancy mice, gerbil, chinchilla, plains viscacha, and fancy rat, domestic animals including horse, goat, sheep, cow, and pig.

According to an aspect of the invention, the human subject is an infant, child, teenager, or adult.

It is to be understood that for all specific ingredients indicated by a particular weight % such weight % may or may not include some amount of water. For instance the indication of amount of protein weight % may be based on protein dry weight or alternatively protein with a small amount, such as less than 5% (w/w) of water. Accordingly, the final product may also contain a small amount of water. Specific embodiments of the invention

As described above the present invention relates to a chewable product of a three- dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject.

It is to be understood that whenever the term "one or more" is used, this will refer to one, two, three, four, five, six or more individual components from the list or any suitable combination thereof. In some embodiments according to the invention, the matrix comprises a protein source.

In some embodiments according to the invention, the protein source is derived from a vegetable or animal source or a mixture thereof.

In some embodiments according to the invention, the protein source is substantially animal derived. In some embodiments according to the invention, the protein source is substantially plant based. In some embodiments according to the invention, the plant based protein source is based on one or more ingredients selected from the group of rice, corn, oats, oat flour, wheat, wheat gluten, hydrolyzed wheat protein, wheat protein isolate, soy, hydrolyzed soy protein, soy protein isolate, potatoes, potato flour, or derivative thereof. In some embodiments according to the invention, the matrix consists of about 5 % to 30 % of proteins, such as about 6 % to 25 %, such as about 7 % to 20 %, such as about 8 % to 15%.

In some embodiments according to the invention, the matrix comprises a protein source in a concentration within a range of about 5-30 % (w/w), such as within a range of about 5-25 % (w/w), such as within a range of about 5-20 % (w/w), such as within a range of about 5-15 % (w/w), such as within a range of about 10-30 % (w/w), such as within a range of about 15-30 % (w/w), such as within a range of about 20-30 % (w/w).

In some embodiments according to the invention, the matrix comprises a carbohydrate source. In some embodiments according to the invention, the carbohydrate source is derived from a grain such as corn, wheat, rice, barley, oats or soy, or a tubular starch such as potatoes, cassava or tapioca, or mixtures thereof,

In some embodiments according to the invention, the carbohydrate source is provided in the form of flour or a meal. In some embodiments according to the invention, the matrix consists of about 50 % to 80 % of carbohydrates, such as about 60 % to 70 %.

In some embodiments according to the invention, the matrix comprises a carbohydrate source in a concentration within a range of about 20-80 % (w/w), such as within a range of about 30-80 % (w/w), such as within a range of about 40-80 % (w/w), such as within a range of about 50-80 % (w/w), such as within a range of about 60-80 % (w/w), such as within a range of about 70-80 % (w/w), such as within a range of about 20-70 % (w/w), such as within a range of about 20-60 % (w/w), such as within a range of about 20-50 % (w/w).

In some embodiments according to the invention, the matrix comprises a humectant. In some embodiments according to the invention, the matrix comprises a hydrocolloid source in an amount sufficient for reducing brittleness of the matrix. In some embodiments according to the invention, the hydrocolloids source is any suitable hydrocoolids, such as one selected from seaweed extracts like carrageenan or alginate, CMC, MCC, xanthan, pectin, guar, and logust bean gum. In some embodiments according to the invention, the matrix consists of about 0.05 % to 10 %, such as about 0.05 % to 8 %, such as about 0.05 % to 6 %, such as about 0.05 % to 4 %, such as about 0.05 % to 2 %, such as about 0.05 % to 1 %, or such as about 1 % to 8 %, such as about 1 % to 6 %, such as about 2 % to 5 % of hydrocolloids.

In some embodiments according to the invention, the matrix comprises a sweetener, such as polydextrose source including polymer products of glucose prepared by the polycondensation of glucose, maltose, oligomers of glucose or starch hydrolyzates. In some embodiments according to the invention, the sweetener is part of the carbohydrate source. In some embodiments according to the invention, the sweetener is selected from xylitol, and/or sorbitol for caries control. In some embodiments according to the invention, the product consists of about 2 % to 20 %, such as about 4 % to 18 %, such as about 5 % to 16 %, such as about 5 % to 14 %, such as about 5 % to 12 %, such as about 5 % to 10 % of sweetener.

In some embodiments according to the invention, the product has texture of from about 3000 g to about 10000 g measured on a Texture analyser; such as from about 4000 g to about 6000 g.

In some embodiments according to the invention, the health promoting component is an antioxidant, such as green tea extract, rosemary, and tocopherol.

In some embodiments according to the invention, the health promoting component is an antimicrobial or the like.

In some embodiments according to the invention, the health promoting component is fibres.

In some embodiments according to the invention, the health promoting component is a probiotic, such as a culture of lactic acid bacteria.

In some embodiments according to the invention, the health promoting component is an enzyme, such as an oxidoreductase, such as an hexose oxidase (HOX) (EC 1.1.3.5) or glucose oxidase (GOX).

In some embodiments according to the invention, the health promoting component is a mineral, such as calcium.

In some embodiments according to the invention, the health promoting component is an oil, such as an omega-3 oil defined earlier.

In some embodiments according to the invention, the health promoting component is a sterol.

In some embodiments according to the invention, the health promoting component is a pharmaceutical, such as a deworming agent.

In some embodiments according to the invention, the health promoting component is a heat sensitive agent, such as enzymes, probiotics, and/or pharmaceutical. In some embodiments according to the invention, the health promoting component is temperature tolerant.

In some embodiments according to the invention, the health promoting component is present in an amount of about 0,01 % to 5,0%. In some embodiments according to the invention, the matrix comprises an emulsifier.

In some embodiments according to the invention, the matrix comprises an emulsifier in a concentration within a range of about 0.1-5 % (w/w), such as within a range of about 0.1-4 % (w/w), such as within a range of about 0.1-3 % (w/w), such as within a range of about 0.1-2 % (w/w), such as within a range of about 0.1-1 % (w/w), such as within a range of about 0.2-5 % (w/w), such as within a range of about 0.3-5 % (w/w), such as within a range of about 0.2-2 % (w/w).

In some embodiments according to the invention, the matrix comprises a taste

enhancer/attractant. In some embodiments according to the invention, the matrix comprises a taste enhancer/attractant in a concentration within a range of about 0.1-5 % (w/w), such as within a range of about 0.1-4 % (w/w), such as within a range of about 0.1-3 % (w/w), such as within a range of about 0.1-2 % (w/w), such as within a range of about 0.1-1 % (w/w), such as within a range of about 0.2-5 % (w/w), such as within a range of about 0.3-5 % (w/w), such as within a range of about 0.2-2 % (w/w).

In some embodiments according to the invention, the health promoting component is incorporated within said matrix, such as a center filling of said matrix or mixed within said matrix.

In some embodiments according to the invention, the health promoting component is coated on the surface of said matrix.

In some embodiments the chewable product according to the invention is for a pet. In some embodiments according to the invention, the product is in a dried form.

In some embodiments according to the invention, the product is formed as a bone, stick, heart, star, diamond or other geometric shape. In some embodiments according to the invention, the initial size of the product makes it unsuitable for swallowing.

In some embodiments according to the invention, the product has chew resistance which is 15-60 times longer than existing products. In some embodiments according to the invention, the product has a release rate of said health promoting component which is 10-100 times longer compared to existing products.

In some embodiments according to the invention, the chew resistance and release profile is adjustable according to chew capacity of said subject and product components.

The invention further relates to the production of a chewable product of a three-dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject, the method comprising a step of extrusion gelatinisation of said matrix.

The term "extrusion gelatinisation" may also be refered to as extrusion cooking. It is to be understood that if the chewable product is produced in an extruder or the like, a post drying may not be required. Also the extruder may be any suitable single or twin screw extruder.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein a dry feed mixture is prepared from the constituent components and then fed into a cooking extruder or preconditioner.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process essentially as illustrated in any one of the figures 1, 2, 3, or 4. It is to be understood that the exact distribution of co-extrudate (such as active or health promoting component) may vary troughout the product and between different products. Accordingly, in figure 3B some pieces of co-extrudate may be in the outer surface of the product and som may by within the product and each piece of co-extrudate may have any shape.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein water or steam, or both, is mixed into the dry feed mixture in the cooking extruder or preconditioner. Further, liquid flavour components, humectants may be mixed in the cooking extruder or preconditioner.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein moistered feed leaving the cooking extruder or preconditioner is fed into a forming extruder.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the matrix, such as a matrix comprising a carbohydrate source, such as a starch, is gelatinised to about 80 % to 100 % gelatinisation, such as 95 % to 100 % gelatinisation. In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the gelatinised mixture leaving the forming extruder is forced through a die. Any suitable die may be used. However, the orifice of the die results in a extrudate with a shape with preferable a circular to a elliptical in cross-section and with a cross-section diameter preferable about 3 mm to 50 mm; such as for example 5 mm-20 mm. The cross-section or profile of the extrudate may also have any other shape, such as circular, rounded, triangular, star shaped, square, organic, etc. Suitable shapes and how to obtain them by the use of suitable orifices are known in the art.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein upon leaving the die, the extrudate is cut into pieces using a blade (such as for temperature tolerant active ingredients) or a crimper (for heat sensitive active ingredients). Length of the extrudate is preferable about 10 mm - 250 mm; for example 100 mm - 200 mm

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein after leaving the die and cut into pieces, the pieces preferable has a moisture content corresponding to a water activity (a_w) about 0.60-0.95, such as 0.75- 0.85.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the center filling outlet temperature of the extrudate is in the range of about 20 to 100 °C, such as about 40 to 60 °C with a residence time preferable about 1 to 20 sec, such as about 2 to 5 sec.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the center filling extrudate comprising about 1 % to 10 %; for example about 3 % to 6 % and the heat sensitive ingredients, such as probiotics including bacterial cultures, enzymes, oils, and pharma products.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the health promoting component is incorporated into said matrix in a step of mixing the active ingredients in a dry mixture of said first set of constituent components prior to the extrusion.

In some embodiments according to the invention, the product is produced by an extrusion gelatinisation process, wherein the health promoting component is coated on the surface of said matrix in a step of coating after extrusion. In some embodiments, one or more natural or artificial colours are added in order to provide a desired apearance of the product of the invention.

In some embodiments, one or more natural or artificial fragrances are added in order to provide a desired smell and/or taste of the product of the invention.

In some embodiment the use of the product according to the present invention is for a pet food or snack. In some embodiments according to the invention, the subject is a dog.

In some embodiment the use of the product according to the present invention is for human food or snack.

In some aspects the product according to the present invention is contained within an air- and/or smell-tight packaging. It is to be understood that the ingredients of the chewable product may be sensitive to oxidation and/or may deliver to the surrounding an unpleasant smell to e.g. to humans. Accordingly, the product according to the present invention may be packaged within an inert atmospere or under vacuum or other means known in the art. In some embodiments, the packaging is adapted to minimize or avoid contact of the chewable product with one or more finger(s) or hand(s) of the user, thereby reducing or avoiding "smelly fingers" or "smelly hands" when opening and or handling the chewable product. In some embodiments, the packaging is bio-degradable.

In some embodiments the product according to the present invention is conserved, e.g, sterilized, e.g. by heat-treatment or radiation, such as gamma-radiation, or other means known in the art. In further embodiments, the above-mentioned packaging is adapted to said conservation and/or sterilizing methods. In some embodiments the product according to the present invention, such as sticks for e.g. dogs, are packaged individually or in series of 2, 3, 4, 5, 6, 7, 8, 9, 10, or more. Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterrations can be made herein without departing from the spirit and scope of the invention as defined in the appended claims.

Numbered embodiments according to the invention :

1. A chewable product of a three-dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject.

2. The chewable product according to embodiment 1, wherein said matrix comprises a

protein source.

3. The chewable product according to embodiment 2, wherein said protein source is derived from a vegetable or animal source or a mixture thereof.

4. The chewable product according to embodiments 2 or 3, which protein source is

substantially animal derived.

5. The chewable product according to embodiments 2 or 3, which protein source is

substantially plant based.

6. The chewable product according to embodiment 5, which plant based protein source is based on one or more ingredients selected from the group of rice, corn, oats, oat flour, wheat, wheat gluten, hydrolyzed wheat protein, wheat protein isolate, soy, hydrolyzed soy protein, soy protein isolate, potatoes, potato flour, any mixture and/or derivative thereof.

7. The chewable product according to any one of embodiments 2-6, which matrix consists of about 5 % to 30 % of proteins, such as about 6 % to 25 %, such as about 7 % to 20 %, such as about 8 % to 15 %.

8. The chewable product according to any one of embodiments 1-7, wherein said matrix comprises a carbohydrate source. 9. The chewable product according to embodiment 8, wherein the carbohydrate source is derived from a grain such as starch from corn, wheat, rice, barley, oats or soy, or a tubular starch such as a starch derived from potatoes, cassava or tapioca, or mixtures thereof, 10. The chewable product according to embodiment 9, wherein the carbohydrate source is provided in the form of flour or a meal.

11. The chewable product according to any one of embodiments 8-10, wherein the matrix consists of about 50 % to 80 % of carbohydrates, such as about 60 % to 70 %.

12. The chewable product according to any one of embodiments 1-11, wherein said matrix comprises a humectant.

13. The chewable product according to any one of embodiments 1-12, wherein said matrix comprises a hydrocolloid source in an amount sufficient for reducing brittleness of the matrix.

14. The chewable product according to embodiment 13, wherein the hydrocolloids source is any suitable hydrocoolids, such as one selected from seaweed extracts like carrageenan or alginate, CMC, MCC, xanthan, pectin, guar, logust bean gum, and any mixture thereof.

15. The chewable product according to embodiments 13 or 14, wherein the matrix consists of about 0.05 % to 10 %, such as about 1 % to 8 %, such as about 1 % to 6 %, such as about 2 % to 5 % of hydrocolloids. 16. The chewable product according to any one of embodiments 1-15, wherein said matrix comprises a sweetener, such as polydextrose source including polymer products of glucose prepared by the polycondensation of glucose, maltose, oligomers of glucose or starch hydrolyzates, and any mixture thereof.

17. The chewable product according to embodiment 16, wherein the sweetener is part of the carbohydrate source.

18. The chewable product according to embodiment 16, wherein the sweetener is selected from xylitol, and/or sorbitol for caries control. 19. The chewable product according to any one of embodiments 16-18, wherein the product consists of about 2 % to 20 %, such as about 4 % to 18 %, such as about 5 % to 16 %, such as about 5 % to 14 %, such as about 5 % to 12 %, such as about 5 % to 10 % of sweetener. 20. The chewable product according to any one of embodiments 1-19, wherein the product has texture of about 3000 g to 10000 g measured on a Texture analyser; for example about 4000 g to 6000 g.

21. The chewable product according to any one of embodiments 1-20, wherein said one or more health promoting component is an antioxidant, such as green tea extract, rosemary, and tocopherol, or any mixture thereof.

22. The chewable product according to any one of embodiments 1-21, wherein said one or more health promoting component is an antimicrobial or the like.

23. The chewable product according to any one of embodiments 1-22, wherein said one or more health promoting component is fibres. 24. The chewable product according to any one of embodiments 1-23, wherein said one or more health promoting component is a probiotic, such as a culture of lactic acid bacteria.

25. The chewable product according to any one of embodiments 1-24, wherein said one or more health promoting component is an enzyme, such as an oxidoreductase, such as an hexose oxidase (HOX) (EC 1.1.3.5) and glucose oxidase (GOX). 26. The chewable product according to any one of embodiments 1-25, wherein said one or more health promoting component is a mineral, such as calcium.

27. The chewable product according to any one of embodiments 1-26, wherein said one or more health promoting component is an oil, such as an omega-3 oil.

28. The chewable product according to any one of embodiments 1-27, wherein said one or more health promoting component is a sterol.

29. The chewable product according to any one of embodiments 1-28, wherein said one or more health promoting component is a pharmaceutical, such as a deworming agent. 30. The chewable product according to any one of embodiments 1-29, wherein said one or more health promoting component is a heat sensitive agent, such as enzymes or probiotics.

31. The chewable product according to any one of embodiments 1-30, wherein said one or more health promoting component is temperature tolerant.

32. The chewable product according to any one of embodiments 1-31, wherein said one or more health promoting component is present in an amount of about 0,01 % to 5,0%.

33. The chewable product according to any one of embodiments 1-32, wherein said one or more health promoting component is incorporated within said matrix, such as a center filling of said matrix or mixed within said matrix.

34. The chewable product according to any one of embodiments 1-33, wherein said one or more health promoting component is coated on the surface of said matrix.

35. The chewable product according to any one of embodiments 1-34, which is for a pet.

36. The chewable product according to any one of embodiments 1-35, which product is in a dried form.

37. The chewable product according to any one of embodiments 1-36, which is formed as a bone, stick, heart, star, diamond or other geometric shape.

38. The chewable product according to any one of embodiments 1-37, wherein the initial size of the product makes it unsuitable for swallowing. 39. The chewable product according to any one of embodiments 1-38, which product has chew resistance which is 15-60 time longer than existing products, such as Pedigree DENTAstix™, size large or small with a texture of 6600 g and 6400 g respectively.

40. The chewable product according to any one of embodiments 1-39, which product has a release rate of said health promoting component which is 10-100 times longer compared to existing products. The chewable product according to any one of embodiments 1-40, wherein the chew resistance and release profile is adjustable according to chew capacity of said subject and product components. The chewable product according to any one of embodiments 1-41, said matrix further comprising an emulsifier. The chewable product according to any one of embodiments 1-42, said matrix further comprising a taste enhancer/attractant. Method for the production of a chewable product of a three-dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject, the method comprising a step of extrusion gelatinisation of said matrix. The method according to embodiment 44, wherein said product is as defined in any one of embodiments 1-41. The method according to any one of embodiments 44-45, wherein said product is produced by an extrusion gelatinisation process, wherein a dry feed mixture is prepared from the constituent components and then fed into a cooking extruder or preconditioner The method according to embodiment 46, wherein water or steam, or both, is mixed into the dry feed mixture in the cooking extruder or preconditioner. The method according to embodiment 47, wherein the moistered feed leaving the cooking extruder or preconditioner is fed into a forming extruder. The method according to any one of embodiments 44-48, wherein the matrix, such as a matrix comprising a carbohydrate source, such as a starch, is gelatinised to about 80 % to 100 % gelatinisation, such as 95 % to 100 % gelatinisation. The method according to any one of embodiments 46-49, wherein the gelatinised mixture leaving the forming extruder is forced through a die. 51. The method according to any one of embodiments 46-50, wherein upon leaving the die, the extrudate is cut into pieces using blade, such as for temperature tolerant active ingredients or a crimper, such as for heat sensitive active ingredients.

52. The method according to any one of embodiments 46-51, wherein after leaving the die and cut into pieces, the pieces preferable has a moisture content corresponding to a water activity (a_w) about 0.60-0.95, such as 0.75-0.85.

53. The method according to any one of embodiments 44-52, wherein the center filling outlet temperature of the extrudate is in the range of about 20 to 100 °C, such as about 40 to 60 °C with a residence time preferable about 1 to 20 sec, such as about 2 to 5 sec. 54. The method according to any one of embodiments 44-53, wherein the center filling

extrudate, such as a heat sensitive ingredients, such as probiotics including bacterial cultures, enzymes, oils, and/or pharma products is about 1 % to 10 %, such as about 3 % to 6 % of the total volume of the product.

55. The method according to any one of embodiments 44-54, wherein said health promoting component is incorporated into said matrix in a step of mixing the active ingredients in a dry mixture of said first set of constituent components prior to the extrusion.

56. The method according to any one of embodiments 44-55, wherein said health promoting component is coated on the surface of said matrix in a step of coating after extrusion.

57. Use of a chewable product of a three-dimensional body, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed, for consumption by a subject.

58. Use according to embodiment 57, for use as a pet food or snack.

59. Use according to embodiment 57 for use as human food or snack. 60. A chewable product of a three-dimensional body, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject; said product being suitable for the treatment, prevention, or alleviating the symptoms of a medical condition, which may be alleviated, cured or prevented by said health promoting component. A chewable product of a three-dimensional body according to any one of embodiments 1- 43 contained within a packaging, such as an air- and/or smell-tight packaging under vacuum or comprising an inert atmosphere. The chewable product contained within a packaging according to embodiment 61, wherein the packaging is adapted to minimize or avoid contact of the chewable product with one or more finger(s) or hand(s) of the user. The chewable product contained within a packaging according to any one of embodiments 61-62, wherein the packaging is bio-degradable. The chewable product contained within a packaging according to any one of embodiments 61-62, wherein the packaging is adapted for conservation of the chewable product contained within, such as by sterilization, heat-treatment or radiation, such as gamma- radiation. A chewable product contained within an airtight packaging according to any one of embodiments 61-64 or a chewable product of a three-dimensional body according to embodiments 1-43, wherein the chewable product is conserved, such as by sterilization, heat-treatment or radiation, such as gamma-radiation. A kit comprising a) a chewable product contained within an air- and/or smell-tight packaging according to embodiment 61 or a chewable product of a three-dimensional body according to embodiments 1-43, and b) a package insert with information about the product. EXAMPLE 1

Setting of extrusion process for extruded pet food treats. Known companies providing extruders suitable for the preparation of the products according to the present invention includes: Clextral, Baker Perkins, Wenger, Coperion, and Buhler. 5 barrels of 250 mm mounted. Total length 1250 mm. Diameter of screws 55 mm, or alternatively the extruder has a L/D (length over diameter) around 22.

Ingredient kg %

Potato starch 19.620 65.40

Litesse^® Ultra™ 1.200 4.00

Glycerol 1.500 5.00

Sorbitol 1.200 4.00

Salt 0.300 1.00

DIMODAN^® PH 100 0.090 0.30

Calcium propionate 0.060 0.20

Xanthan 0.030 0.10

Protein 3.000 10.00

Maltodextrin 3.000 10.00

Total 30.000 100.00

Example 2:

The following three examples are illustrative examples wherein the protein composition and total amount of starch is varied to obtain differentiated chew resistance. ex la ex lb ex lc

% of total % of total % of total

Ingredient recipe recipe recipe

Potato starch 66 57 48

Polydextrose 4 3 3

Glycerol 5 4 4

Sorbitol 4 3 3

Salt 1 0.83 0.71

DIMODAN^® PH 100 0.3 0.25 0.21

Calcium propionate 0.2 0.17 0.14

GRINDSTED^® Xanthan 200 0.1 0.1 0.1

Whey protein 14

Chicken protein 10 8 7

Maltodextrin DE 15 10 8 7

Pork Protein 17 14

Total Protein 10 % 25 % 35 %

Example 3: Test of chewable products according to the invention.

Each member of a group of 12 beagle dogs is individually fed one of the products made according to one of the examples 1-2 above. A second control group of 12 beagle dogs is fed with a commercial chewable product.

Before commencement of the test, an oral examination is been conducted on each dog prior to selecting it for the trial. Dogs with known or observed dental/oral problems (e. g. severe periodontal disease, excessive number of missing teeth etc) are not included. Also before commencement of the test the dogs are feed with canned food designed to yield

approximately 100% of the calculated daily metabolic energy (ME) requirements of the dog and it is controlled that the nutritional status of the dogs are identical or at least comparable.

Each dog may be put through preliminary screening to check its feeding behavior, such as to group the dogs according to very fast chewers, moderate chewers and slow chewers.

If chewable products comprising dental health improving compounds, at the end of the test period, both groups were assessed for the accumulation of tartar on their teeth. The amount of time necessary for each dog to chew up the product is measured and compared between test and control group of dogs. It is expected that at least 20, 30, 40, or 50 % more time will be used to chew up the product according to the present invention as compared to a standard commercial product. Example 4: Test of chew resistance

Chew resistance is measured with a TA-XT2I Texture Analyser (Stable Micro Systems Ltd, Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK) is equipped with a specially designed cylinder-shaped penetrometry probe of diameter 2 mm, that is pushed slowly into the product, descending at a rate of 0.5 mm/s until the it have reached a total depth of 8 mm. The maximum force required is then recorded. For those practiced in the art the curve shape indicate that, beside the overall firmness of the product, there is information on the initial hardness of the product as well as information on the products elasticity. The elasticity is of importance for the products ability to resist breaking into smaller pieces. The more elastic the more tough the sample will appear. Setting of the apparatus is as follows:

Test Mode Compression

Pre-Test Speed 2.00 mm/sec

Test Speed 0.50 mm/sec

Post-Test Speed 5.00 mm/sec

Target Mode Distance

Force 100.0 g

Distance 8.000 mm

Strain 12.00 %

Trigger Type Auto (Force)

Trigger Force 5.0 g

Trigger Distance 5.000 mm

Break Mode Off

Break Sensitivity 50.0 g

Break Detect Stop

Stop Plot At Target Position

Tare Mode Auto

Temperature 2.0 °C

Advanced Options On The following g values were measured for various products:

Product 1 Product 2 Product 3 Product 4 Product 5 Product 6 Product 7

6601.128 6436.568 20494.126 28719.179 5071.712 4155.572 4347.091

Example 5

Measurement of acceptance, stability and digestibility for four dog treats A, B, C and D administered separately.

Approach :

Cross-over design with 12 large-breed dogs

On each measurement day one treat per dog is supplied

A, B and C are the test treats; D is a reference treat (Pedigree DENTAstix™)

Acceptance will be assessed as time between provision and starting to eat and on a 0-

5 scale

Stability will be assessed as chewing time

Digestibility will be assessed as presence or absence of visible particles in feces

Recipe used for sample A and C

Ingredient % Suitable range %

Potato starch 35,30 20-40

Corn flour 30,00 15-30

Litesse^® Ultra™ 04,00 2-20

Glycerol 05,00

Sorbitol powder 04,00 2-20

Salt (NaCI) 01,00

DIMODAN^® PH 100 00,40 0,05-2

Calcium propionate 00,20

GRINDSTED^® Xanthan 200 00, 10 0,05-2

Maltodextrin DE 15 10,00 2-20

Potato protein 10,00 5-30

Flavour enhancer 0 0-5

Total 100,00

Recipe used for sample B

Ingredient % Range %

Corn flour 65,30 50-80

Litesse^® Ultra™ 04,00 2-20

Glycerol 05,00

Sorbitol powder 04,00

Salt (NaCI) 01,00

DIMODAN^® PH ] 00,40 0,05-2 Calcium propionate 00,20

GRINDSTED^® Xanthan 200 00, 10 0,05-2

Maltodextrin DE 15 10,00 2-20

Potato protein 10,00 5-30

Flavour enhancer 0 0-5

Total 100,00

Animals and housing :

12 large dogs (body weight 24-41 kg); the dogs were divided into four groups of three animals each with individual housing for the dogs during testing. The dogs were fed the same dry food for at least one week prior to the trial and also during the trial.

Measurements:

Acceptance of treat measured (stopwatch) as time (seconds) between providing the treat and the beginning of eating and according to a 0-5 scale (0 = not touched; 1 = touched ; 2 = 25% eaten; 3 = 50% eaten; 4 = 75% eaten ; 5 = 100% eaten)

Chewing time measured (stopwatch) as time (seconds) that the dog is actually chewing until the treat is fully swallowed.

On the day before providing each treat and on the third day of provision, feces were inspected visually for the presence or absence of particles.

Measurements were done on individual dogs, once a day, during four periods of three consecutive days each. Between the periods there may be an interval of 2-4 days.

Results

Three experimental dental treats (A, B and C) for dogs, and a reference treat (D, reference treat (Pedigree DENTAstix™)), were compared with regard to acceptance, stability and digestibility.

Treat acceptance was assessed as the number of dogs touching/eating the treat within one minute on its first presentation. Acceptance of the four dog treats was similar. Treat stability was assessed as the rate of consuming the treat by the dogs. Reference treat D had the highest rate of consumption, the rate being 3-fold higher than that for treat B and about 4.3-fold higher than the rates for treats A and C. Treats A and C had the highest stability, followed by treat B. Reference treat D had lowest stability.

Treat digestibility was assessed by perceptible particles in the feces. The administration of the four treats did not induce the presence of particles in feces. The four treats were equally well digestible.

Claims

2. The chewable product according to claim 1, wherein said matrix comprises a protein source.

3. The chewable product according to claim 2, wherein said protein source is derived from a vegetable or animal source or a mixture thereof.

4. The chewable product according to claims 2 or 3, which protein source is substantially animal derived.

5. The chewable product according to claims 2 or 3, which protein source is substantially plant based.

6. The chewable product according to claim 5, which plant based protein source is based on one or more ingredients selected from the group of rice, corn, oats, oat flour, wheat, wheat gluten, hydrolyzed wheat protein, wheat protein isolate, soy, hydrolyzed soy protein, soy protein isolate, potatoes, potato flour, any mixture and/or derivative thereof.

7. The chewable product according to any one of claims 2-6, which matrix consists of about 5 % to 30 % of proteins, such as about 6 % to 25 %, such as about 7 % to 20 %, such as about 8 % to 15 %.

8. The chewable product according to any one of claims 1-7, wherein said matrix comprises a carbohydrate source.

9. The chewable product according to claim 8, wherein the carbohydrate source is derived from a grain such as starch from corn, wheat, rice, barley, oats or soy, or a tubular starch such as a starch derived from potatoes, cassava or tapioca, or mixtures thereof,

10. The chewable product according to claim 9, wherein the carbohydrate source is provided in the form of flour or a meal.

11. The chewable product according to any one of claims 8-10, wherein the matrix consists of about 50 % to 80 % of carbohydrates, such as about 60 % to 70 %.

12. The chewable product according to any one of claims 1-11, wherein said matrix

comprises a humectant.

13. The chewable product according to any one of claims 1-12, wherein said matrix

comprises a hydrocolloid source in an amount sufficient for reducing brittleness of the matrix.

14. The chewable product according to claim 13, wherein the hydrocolloids source is any suitable hydrocoolids, such as one selected from seaweed extracts like carrageenan or alginate, CMC, MCC, xanthan, pectin, guar, logust bean gum, and any mixture thereof.

15. The chewable product according to claims 13 or 14, wherein the matrix consists of about 0.05 % to 10 %, such as about 1 % to 8 %, such as about 1 % to 6 %, such as about 2 % to 5 % of hydrocolloids.

16. The chewable product according to any one of claims 1-15, wherein said matrix

comprises a sweetener, such as polydextrose source including polymer products of glucose prepared by the polycondensation of glucose, maltose, oligomers of glucose or starch hydrolyzates, or any mixture thereof.

17. The chewable product according to claim 16, wherein the sweetener is part of the

carbohydrate source.

18. The chewable product according to claim 16, wherein the sweetener is selected from xylitol, and/or sorbitol for caries control.

19. The chewable product according to any one of claims 16-18, wherein the product consists of about 2 % to 20 %, such as about 4 % to 18 %, such as about 5 % to 16 %, such as about 5 % to 14 %, such as about 5 % to 12 %, such as about 5 % to 10 % of sweetener.

20. The chewable product according to any one of claims 1-19, wherein the product has texture of about 3000 g to 10000 g measured on a Texture analyser; for example about 4000 g to 6000 g.

21. The chewable product according to any one of claims 1-20, wherein said one or more health promoting component is an antioxidant, such as green tea extract, rosemary, and tocopherol, or any mixture thereof.

22. The chewable product according to any one of claims 1-21, wherein said one or more health promoting component is an antimicrobial or the like.

23. The chewable product according to any one of claims 1-22, wherein said one or more health promoting component is fibres.

24. The chewable product according to any one of claims 1-23, wherein said one or more health promoting component is a probiotic, such as a culture of lactic acid bacteria.

25. The chewable product according to any one of claims 1-24, wherein said one or more health promoting component is an enzyme, such as an oxidoreductase, such as an hexose oxidase (HOX) (EC 1.1.3.5) and glucose oxidase (GOX).

26. The chewable product according to any one of claims 1-25, wherein said one or more health promoting component is a mineral, such as calcium.

27. The chewable product according to any one of claims 1-26, wherein said one or more health promoting component is an oil, such as an omega-3 oil.

28. The chewable product according to any one of claims 1-27, wherein said one or more health promoting component is a sterol.

29. The chewable product according to any one of claims 1-28, wherein said one or more health promoting component is a pharmaceutical, such as a deworming agent.

30. The chewable product according to any one of claims 1-29, wherein said one or more health promoting component is a heat sensitive agent, such as enzymes or probiotics.

31. The chewable product according to any one of claims 1-30, wherein said one or more health promoting component is temperature tolerant.

32. The chewable product according to any one of claims 1-31, wherein said one or more health promoting component is present in an amount of about 0,01 % to 5,0%.

33. The chewable product according to any one of claims 1-32, wherein said one or more health promoting component is incorporated within said matrix, such as a center filling of said matrix or mixed within said matrix.

34. The chewable product according to any one of claims 1-33, wherein said one or more health promoting component is coated on the surface of said matrix.

35. The chewable product according to any one of claims 1-34, which is for a pet.

36. The chewable product according to any one of claims 1-35, which product is in a dried form.

37. The chewable product according to any one of claims 1-36, which is formed as a bone, stick, heart, star, diamond or other geometric shape.

38. The chewable product according to any one of claims 1-37, wherein the initial size of the product makes it unsuitable for swallowing.

39. The chewable product according to any one of claims 1-38, which product has chew

resistance which is 15-60 time longer than existing products, such as Pedigree

DENTAstix™, size large or small with a texture of 6600 g and 6400 g respectively.

40. The chewable product according to any one of claims 1-39, which product has a release rate of said health promoting component which is 10-100 times longer compared to existing products.

41. The chewable product according to any one of claims 1-40, wherein the chew resistance and release profile is adjustable according to chew capacity of said subject and product components.

42. The chewable product according to any one of claims 1-41, said matrix further

comprising one or more emulsifier.

43. The chewable product according to any one of claims 1-42, said matrix further

comprising one or more taste enhancer/attractant.

44. Method for the production of a chewable product of a three-dimensional body suitable for consumption by a subject, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject, the method comprising a step of extrusion gelatinisation of said matrix.

45. The method according to claim 44, wherein said product is as defined in any one of claims 1-41.

46. The method according to any one of claims 44-45, wherein said product is produced by an extrusion gelatinisation process, wherein a dry feed mixture is prepared from the constituent components and then fed into a cooking extruder or preconditioner

47. The method according to claim 46, wherein water or steam, or both, is mixed into the dry feed mixture in the cooking extruder or preconditioner.

48. The method according to claim 47, wherein the moistered feed leaving the cooking extruder or preconditioner is fed into a forming extruder.

49. The method according to any one of claims 44-48, wherein the matrix, such as a matrix comprising a carbohydrate source, such as a starch as defined in claim 9, is gelatinised to about 80 % to 100 % gelatinisation, such as 95 % to 100 % gelatinisation.

50. The method according to any one of claims 46-49, wherein the gelatinised mixture leaving the forming extruder is forced through a die.

51. The method according to any one of claims 46-50, wherein upon leaving the die, the extrudate is cut into pieces using blade, such as for temperature tolerant active ingredients or a crimper, such as for heat sensitive active ingredients.

52. The method according to any one of claims 46-51, wherein after leaving the die and cut into pieces, the pieces preferable has a moisture content corresponding to a water activity (a_w) about 0.60-0.95, such as 0.75-0.85.

53. The method according to any one of claims 44-52, wherein the center filling outlet temperature of the extrudate is in the range of about 20 to 100 °C, such as about 40 to 60 °C with a residence time preferable about 1 to 20 sec, such as about 2 to 5 sec.

54. The method according to any one of claims 44-53, wherein the center filling extrudate, such as a heat sensitive ingredients, such as probiotics including bacterial cultures, enzymes, oils, and/or pharma products is about 1 % to 10 %, such as about 3 % to 6 % of the total volume of the product.

55. The method according to any one of claims 44-54, wherein said health promoting

component is incorporated into said matrix in a step of mixing the active ingredients in a dry mixture of said first set of constituent components prior to the extrusion.

56. The method according to any one of claims 44-55, wherein said health promoting

component is coated on the surface of said matrix in a step of coating after extrusion.

58. Use according to claim 57, for use as a pet food or snack.

59. Use according to claim 57 for use as human food or snack.

60. A chewable product of a three-dimensional body, the product comprising a matrix of a first set of constituent components, and one or more health promoting component, the combination of components effecting a controlled release of the health promoting component when chewed by the subject; said product being suitable for the treatment, prevention, or alleviating the symptoms of a medical condition, which may be alleviated, cured or prevented by said health promoting component.

61. A chewable product of a three-dimensional body according to any one of claims 1-43, and 60 contained within a packaging, such as an air- and/or smell-tight packaging under vacuum or comprising an inert atmosphere.

62. The chewable product contained within a packaging according to claim 61, wherein the packaging is adapted to minimize or avoid contact of the chewable product with one or more finger(s) or hand(s) of the user.

63. The chewable product contained within a packaging according to any one of claims 61- 62, wherein the packaging is bio-degradable.

64. The chewable product contained within a packaging according to any one of claims 61- 62, wherein the packaging is adapted for conservation of the chewable product contained within, such as by sterilization, heat-treatment or radiation, such as gamma-radiation.

65. A chewable product contained within an airtight packaging according to any one of claims 61-64 or a chewable product of a three-dimensional body according to any one of claims 1-43, and 60, wherein the chewable product is conserved, such as by sterilization, heat- treatment or radiation, such as gamma-radiation.

66. A kit comprising a) a chewable product contained within an air- and/or smell-tight

packaging according to claim 61 or a chewable product of a three- dimensional body according to any one of claims 1-43, and 60, and b) a package insert with information about the product.