Patent ID: 7329426

Claim:
A palatability enhancer for an animal food, comprising a cooked product created by a method comprising the steps of: (a) creating a liquefied mixture comprising triglyceride molecules derived from at least one plant or animal source, mixed with at least one donor which functions as a donor of elements selected from the group consisting of sulfur, nitrogen, and a combination of sulfur and nitrogen; and, (b) cooking the liquefied mixture under a suitable combination of temperature, pressure, and time conditions to cause: (i) breakage of a substantial quantity of the triglyceride molecules, thereby creating smaller molecular fragments; and (ii) chemical bonding of sulfur or nitrogen atoms to the smaller molecular fragments, in quantities sufficient to form a cooked product for use as a palatability enhancer for at least one type of animal food preparation; wherein cooking is performed at ambient pressure and a temperature of about 90° C. to about 98° C. for about 1 to about 6 hours, or cooking is performed at a pressure of greater than 10 pounds per square inch and a temperature of about 110° C. to about 200° C. for about 15 to about 60 minutes; and at least one second palatability enhancer ingredient prepared by hydrolytic fermentation of at least one type of cohesive animal tissue.