Pet food having modified waxy cassava starch

Abstract

A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.

1 - 13 . (canceled) 
     
     
         14 . A sterilized composition useful as a pet food comprising a meat based material comprised of meat or meat by-products, and a thickened aqueous phase that is comprised of a hydroxypropyl-substituted waxy cassava inhibited starch, made by reacting waxy cassava starch with between 0.1 and 2.0% propylene oxide by weight, the aqueous phase comprising between 1% to 10% by weights starch; wherein the composition is sterilized in a retort process. 
     
     
         15 . The composition of  claim 14  having a freeze/thaw stability greater than about 5 cycles wherein the aqueous phase survives at least 5 freeze/thaw cycles without gelling wherein a freeze thaw cycle comprises storing a sample in a freezer at 20° C. for 8 hours and thawing the sample at room temperature for 7 hours. 
     
     
         16 . The composition of  claim 14  wherein the hydroxypropyl-substituted waxy cassava inhibited starch is present in the aqueous phase in an amount of about 2% to about 7% by weight. 
     
     
         17 . A method for making a freeze-thaw stable pet food comprising:
 a) combining a solid component and an aqueous phase
 the solid component comprising meat or meat by-products; and 
 the aqueous phase comprising a dispersed starch in the amount of between 1 and 10% by weight of the total composition wherein the starch is an acetyl-substituted waxy cassava inhibited starch having a degree of bound acetyl substituents of from 0.5% to less than 1.5% by weight or a hydroxypropyl-substituted waxy cassava inhibited starch made by reacting waxy cassava starch with between 0.1% and 2% propylene oxide by weight; and 
   b) sterilizing the combined solid component and aqueous phase using a retort process.