Methods for enhancing the palatability of food compositions

Details Methods for enhancing the palatability of food compositions Methods for enhancing the palatability of food compositions

A - Human Necessities

23

L

A23L 1/221 (2006.01)

Patent

CA 2590909

Methods for enhancing the palatability of food compositions by adding to the compositions a palatability enhancing amount of an extract of an herb or spice of the botanical genus Artemisia. The extract is added to the food compositions in an amount equivalent in flavorant effect to at least about 0.0001% by weight of tarragon essential oil. The resulting food compositions are more palatable to the animal and, therefore, help to ensure adequate food consumption by and the health and wellness of the animal.

L'invention concerne des méthodes permettant de renforcer la palatabilité de compositions alimentaires en ajoutant à ces dernières une quantité d'un extrait d'herbe ou d'épice du genre botanique Artemisia qui permet de renforcer la palatabilité. L'extrait est ajouté aux compositions alimentaires en quantité équivalente pour un effet aromatisant à au moins environ 0,0001 % en poids d'huile essentielle d'estragon. Les compositions alimentaires ainsi obtenues ont un goût agréable pour l'animal et, par conséquent, contribuent à assurer une consommation alimentaire adéquate pour l'animal ainsi que la santé et le bien-être de l'animal.

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