Mark K Griffin

Author:

Mark Griffin

ISBN #:

0738543691

US Patent:

6830771, Dec 14, 2004

Filed:

Feb 7, 2002

Appl. No.:

10/072199

Inventors:

Kent J. Lanter - Waterloo IL
Mark E. Griffin - Pacific MO
Dorrance G. Haught - Union MO

Assignee:

Purina Mills, LLC - St. Louis MO

International Classification:

A23L 1053

US Classification:

426573, 426576, 426 72, 426 74, 426623, 426635, 426807, 426805

Abstract:

A firm, flexible feed gel that provides animals, especially non-human primates such as orangutans, with fiber. The gel comprises a gelling agent, added-fiber, and water. While nutritional foods consumed by animals, both natural and manufactured, can contain certain amounts of fiber, the amount of fiber can be insufficient in maintaining the health of the animal. The invention provides a firm, flexible gel that contains an amount of fiber that is over and above the amount of fiber normally found in the animals nutritional foods, i. e. , it provides added-fiber. A method of preparing the gel comprises: (i) providing a gelling agent, a source of added-fiber, and water; (ii) blending the gelling agent and the added-fiber to form a mixture; (iii) combining the water and the mixture to form a homogeneous mass; (iv) transferring the homogeneous mass into a mold; and (v) cooling the homogeneous mass to form the firm, flexible feed gel. The gel can be frozen in one or more molds, stabilized, and/or reduced to a powder (which can later be rehydrated).

US Patent:

20080182005, Jul 31, 2008

Filed:

Jan 25, 2007

Appl. No.:

11/657945

Inventors:

Kent J. Lanter - Waterloo IL, US
Mark E. Griffin - Pacific MO, US

Assignee:

Land O'Lakes Purina Feed LLC - Shoreview MN

International Classification:

A23K 1/00

US Classification:

426561

Abstract:

A method of forming an aquatic gel by forming a gelling component containing a gelling agent and a gas-forming agent, providing an acidic component containing an acidic agent in combining the gelling component and the acidic component with water at an elevated temperature and then permitting the mixture to set and form a gel. The combination of the acidic component, the gelling component and water is effective to form gas bubbles in the gel such that a density of less than about 1.0 g per ml is created.