| abstract |
The present invention relates to a method for preparing a palatability enhancer for use in pet foods of low, medium or high moisture content, comprising at least: a) providing a first stage reaction product obtained by: (i) reacting with at least one protease, in the absence of any added lipase, a substrate comprising proteinaceous and fatty materials, (ii) heat-inactivating said protease and filtrating the resulting digest product, b) optionally adding fat; c) emulsifying said first stage reaction product; d) reacting said emulsion with at least one lipase, in the absence of any added protease, so as to obtain a second stage reaction product; e) adding at least one reducing sugar and at least one nitrogen compound to said second stage reaction product and heating the resulting mixture. |