PET Food Processing - June 2021 - 41

FORMULATIONS
A BALANCE OF
SCIENCE AND ART
The role of starches, flours, proteins, oils and
gums in achieving final product texture.
By Jordan Tyler | jtyler@sosland.com
W
Whether a pet food or treat is pureed, shredded, cubed,
cut, jellied, gravied, chewy, soft, crunchy, hard, abrasive or
otherwise, final product texture is paramount. Texture is
as much about formulation as it is about process parameters.
Amy McCarthy, vice president, Pet Nutrition, ADM
Animal Nutrition, Decatur, Ill., described this as " a balance
of science and art. "
" Science drives the chemical and physical interactions
that impact product performance during production, " she
explained. " The art lies with the skill of an experienced operator
who makes necessary equipment adjustments during
production to ensure the integrity and desired characteristics
of the final product. "
According to Patrick Luchsinger, manager, marketing
and business development, Ingredion Incorporated's pet
food segment, Westchester, Ill., factors influencing final
product texture can be boiled down into five categories:
processing conditions, ingredient variability, the shape of
the final product, nutrient content, and the types and levels
of palatants used. Processing considerations include moisture,
temperature and cooking time, while ingredient variability
can include particle size and the percentages of fat,
starch, protein and fiber.
The complexities behind formulating for texture come
down to a few ingredients, which essentially manage the
amount of moisture in a product, its viscosity and porosity,
all varying between dry extruded food and treats, baked
goods and wet products.
" To produce the targeted texture for any pet food or treat,
formulations require a balance of oil, protein and moisture
in the product, " said Brock Lundberg, Ph.D., president, research
and development and applications, Fiberstar, Inc.,
River Falls, Wis.
In turn, texture affects the final product's palatability -
or acceptance - shape, density and shelf-life, regardless of
the format.
" The main keys to any successful pet food or treat
besides palatability and aroma to attract the animal are
mouthfeel, which is primarily driven by texture, and
shelf stability, both visually and chemically, " said Joel
Bartley, research scientist, animal nutrition, IsoNova
Technologies, LLC, Springfield, Mo. " The texture of the
Dough expansion or
leavening is a crucial
factor for texture in
dry pet food and
treats.
Balchem Corporation
www.petfoodprocessing.net | June 2021 | PET FOOD PROCESSING 41
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PET Food Processing - June 2021

Table of Contents for the Digital Edition of PET Food Processing - June 2021

PET Food Processing - June 2021 - Intro
PET Food Processing - June 2021 - 1
PET Food Processing - June 2021 - 2
PET Food Processing - June 2021 - 3
PET Food Processing - June 2021 - 4
PET Food Processing - June 2021 - 5
PET Food Processing - June 2021 - 6
PET Food Processing - June 2021 - 7
PET Food Processing - June 2021 - 8
PET Food Processing - June 2021 - 9
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PET Food Processing - June 2021 - 11
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