LU103185B1 - Gmo-free composition of reduction of food-borne toxins and production method thereof - Google Patents

Abstract

The present invention discloses an acidic composition as an additive in thermally processed food items. The composition comprises a dual-component mixture with a first component, a salt, and a second component, an organic C2-C6 carboxylic acid. The composition is characterized by being leavening-free, non-GMO, and coating-free, and it effectively reduces food-related toxins produced during thermal food processing. The toxin reduction includes acrylamide, furan and hydroxymethylfurfural. The ingredients may be approved food additives and/or GRAS substances and the present invention describes methods of making the composition and using it in various food items, and/or beverages to reduce foodborne toxins during thermal processing.

Description

GMO-FREE COMPOSITION FOR REDUCTION OF FOOD-BORNE TOXINS AND PRODUCTION LU1 03188

METHOD THEREOF +

TECHNICAL AREA oD

The present invention relates to an acidic composition for reducing foodborne toxins according = © to claim 1, and further discloses a method for its production. Preferably, the composition can SA effectively reduce acrylamide, furan and hydroxymethylfurfural (HMF) contained and/or formed * Na in thermally processed food items, employing a dual-component mixture, without the use of S compounds derived from genetically modified organisms (GMOs) and is free of additional additives such as leavening agents and coatings.

STATE OF THE ART

Food-borne toxins, which are harmful substances contaminating food, can lead to a variety of illnesses upon consumption. These detrimental substances can originate from numerous sources, such as bacteria, molds, viruses, and sometimes even the food products themselves.

Certain food-borne toxins are naturally present, for example, some mycotoxins that are produced by molds. Others, however, result from microbial infection or food spoilage.

Furthermore, there is a category of food-borne toxins that develop during food processing. In this case, starting materials, initially non-toxic, undergo transformations that lead to the creation of toxic compounds, thus underlining the importance of proper food processing and handling practices. A prime illustration of the generation of food-borne toxins during food processing emerges when heat treatment is applied to a variety of food products.

Acrylamide (CsHsNO) is a potentially harmful compound that forms in certain types of food during high-temperature cooking processes, such as frying, roasting, and baking at high temperatures especially above 180°C. The formation of acrylamide is predominantly due to a process known as the Maillard reaction, which is a chemical reaction between amino acids and sugars that occurs when food items are heated. More specifically, acrylamide forms from a reaction between the amino acid asparagine and reducing sugars such as glucose and fructose present in food. Starchy foods, such as potatoes and grain products, are particularly prone to acrylamide formation when they're cooked at high temperatures, due to their higher levels of asparagine and reducing sugars, the two key ingredients for acrylamide formation.

Other factors effecting high levels of acrylamide in foods are a low moisture content, a high pH level and increased cooking durations. Another compound formed during thermal treatment of carbohydrate-rich foods is 5-Hydroxymethyl 2-furfural (HMF; CeHeOs). Its formation is white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application particularly associated with the Maillard reaction and the acid-catalyzed dehydration of LU10318% hexoses such as glucose and fructose. Factors like high temperatures and low pH significantly + influence its creation. HMF is prevalent in foods like honey, fruit juices, baked goods, and heat- oo treated milk, with quantities varying based on the food type and preparation method. Another Te compound associated with the Maillard reaction and known as a thermally induced food-borne 2 © toxin is furan (C4H4O), along with its derivatives such as 2-methylfuran (CsHsO) and 3- = ® methylfuran (CsHeO). Beyond the Maillard reaction, furan can form through alternative > pathways such as the thermal degradation of natural food components like vitamin C, as well S ee as through the oxidation of polyunsaturated fats. ve

Ever since the detection of food-borne toxins such as acrylamide, HMF, and furans in the 20th and 21st century, their toxicity especially in terms of carcinogenicity and associated risks have been well-established. Thanks to the continual improvement in analytical detection methods, it has been revealed that these substances are prevalent in a magnitude of products in our food supply. As a result, chronic exposure to these toxins is almost unavoidable, leading to both a rising consumer demand and a regulatory push aiming to reduce the level of these harmful compounds in our food. In April 2018, the European Commission Regulation (EU) 2017/2158 established mitigation measures and benchmark levels for the reduction of acrylamide in food, with binding thresholds expected for 2024. Despite the absence of formal binding thresholds for acrylamide in the United States, food producers still face challenges, as acrylamide has been classified as a potential carcinogen under California's Proposition 65 since 1990, necessitating a warning label on products sold in California that contain acrylamide, wherefore producers aiming to penetrate the U.S. market must inherently adhere to these specifications. Other regions, including Australia, New Zealand, and China, have started scrutinizing the issue of food-borne toxins. Consequently, future regulations intended to limit their presence in food can be anticipated. Regarding furan and HMF, ongoing risk analyses are being conducted globally, and the increasing body of evidence suggests that future measures may be instituted to limit these compounds in food. For instance, the

European Food Safety Authority (EFSA) conducted an extensive evaluation of the health risks associated with furan in food and published its findings in 2017, whilst the Food and Drug

Administration (FDA) in the United States progressively formulated a Furan Action Plan over the span of 2005 to 2007.

To tackle food-borne toxins that arise from thermal processing, both legislators and private companies have advocated and developed numerous mechanical and physical strategies for reducing these substances in food. These include pre-treatment measures like cold storage of produce to reduce sugar content or blanching, soaking, and rinsing to eliminate asparagine, a white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application key precursor to acrylamide; adaptations to the cooking process, such as employing lower LU10318% temperatures, reducing cooking durations, or utilizing methods like microwave cooking or + steaming; and post-treatment techniques like vacuum application to remove acrylamide from oo the final product. However, these strategies often necessitate investment in additional Te equipment and modifications to existing processes and may not be universally applicable. 2 ©

Therefore, many food producers, particularly those dealing with acrylamide-prone products, = @ have advocated for incorporating ingredients into their recipes that can decrease food-borne toxins in the final product, eliminating the need for substantial process alterations and investments. S

Enzymatic strategies, as outlined in the patent document US20070166439A1 and available commercially through companies like Novozymes (Acrylaway®) or DSM (PreventASe®), are among the most favored ingredient to reduce acrylamide in food. Alternatively, asparaginase rich baker's yeast products commercially available through companies like Kerry Group (Acryleast"") utilize the same mode of action. These strategies employ asparaginase to lower the quantity of asparagine, a precursor to acrylamide, in foods. Nevertheless, asparaginase, is produced using genetically modified organisms (GMOs), limiting its use in foods requiring a

GMO-free label, as well as in organic products, both in the United States and the European

Union. Furthermore, despite the need for only small quantities, asparaginase remains an expensive ingredient. Its application also necessitates longer pretreatment times in the food substrate to ensure its effectiveness, increasing stand times, further escalating the production costs for food manufacturers. Moreover, the effectiveness of enzymes is subject to environmental factors such as pH and temperature, leading to a high dependency on precise storage and transport temperatures, as well as adequate food product formulations for optimal performance, rendering the unpredictability and high variance of asparaginase results, adding to the complexity of this solution. Despite some asparaginase rich baker’s yeast products being available in GMO-free versions intensified application downsides prevail whilst complications through the leavening activity of the baker’s yeast can arise, rendering this product unsuitable for a multitude of bakery products. The patent document US20070141225A1 seeks to enhance the reliability of asparaginase by integrating additional components such as multivalent cationic salts, food acids, food bases, and amino acids. However, given that asparaginase is the primary ingredient, the previously noted challenges associated with asparaginase still persist.

Moreover, the patent does not allow the product to be offered as a premix. This limitation arises because many of the outlined secondary components, including the specified food acids and bases, are incompatible with asparaginase in a premix, as asparaginase is susceptible to environmental changes, such as shifts in pH, which can compromise its stability and effectiveness. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

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The inclusion of multivalent cationic salts, as proposed in patent documents Te

US20050079254A1 and US20070212450A1, is intended as a method to replace the use of 2 © enzymes in food as acrylamide reducing agents. However, the use of salts and double salts = @ alone presents limited effectiveness in reducing acrylamide formation. This limitation stems from the fact that only a restricted number of Maillard pathways are impacted, given that these S se additions do not induce any change in the environmental pH conditions. Moreover, these S patent documents solely address the issue of acrylamide in food products while neglecting other harmful substances such as hydroxymethylfurfural (HMF) and furan.

Patent documents JP2005021150A and WO2004075655A2 discuss methods for reducing acrylamide levels in food products by using a mixture of various amino acids and their salts.

Although the patents propose potential benefits, they include a composition that integrates a mix of amino acids, some of which carry high costs. This aspect detracts from the appeal of the solution and could benefit from the introduction of a secondary component that utilizes more economically viable compounds. An additional limitation is the fact that several amino acids named in the patents lack approval for use in food production, with none of the products mentioned for use in organic goods within the European Union, significantly restricting the feasibility of the suggested solution in this crucial market. The patents’ use of certain amino acids like glutamine may exacerbate the issue, as amino acids that contain an amide group in their side chains can contribute to the Maillard reaction, potentially leading to an increase in acrylamide formation. Further, the patent documents only address the issue of acrylamide in food products, overlooking other harmful substances like hydroxymethylfurfural (HMF) and furan. These limitations drastically reduce the patents utility and the range of their potential applications.

Patent document DE102019113073A1 proposes utilizing a multivalent cationic carbonate as a primary component and an acidic compound as a secondary component to reduce acrylamide in food. However, the use of carbonates as the primary component has major issues: 1. Carbonates lead to an increase in the pH level of food, posing a risk of amplified acrylamide formation and rendering the secondary acidic component less useful. 2. Carbonates (component 1) exhibit a tendency to react with acidic compounds (component 2), resulting in the release of carbon dioxide. The patent proposes a fat coating to counteract this issue. However, this solution amplifies production costs and white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application compromises product efficiency, as the fat coating only melts upon the application of LU10318% heat, thus delaying efficacy in the food product. + 3. Carbonates are not universally applicable, especially in food mixtures not requiring os leavening or those employing yeast for leavening. This restriction challenges Te manufacturers already dealing with limited control over leavening power of their 2 © products. = ® te

Further, the patent document only addresses the issue of acrylamide in food products, A overlooking other harmful substances like hydroxymethylfurfural (HMF) and furan. Therefore, = there is still a significant need for a more effective strategy that can manage the presence of harmful substances in food production without compromising process efficiency and compound efficacy.

Patent documents KR102234633B1 and KR20090062381A propose the addition of different compounds including dicarbonyl trapping agents, reducing agents, water-soluble antioxidants, fat-soluble antioxidants, and proteins to reduce furan levels in food. However, the reliance on substances including epicatechin (EC), epigallocatechin gallate (EGCG), caffeic acid, ferulic acid, and coenzyme Q10 to curb furan formation, particularly in juices and coffee, poses significant challenges. Regulatory restrictions in many parts of the world, including the

European Union, do not permit the use of these substances in food. Additionally, the high cost and limited availability of these products further exacerbate the problem. While the patent mentions reducing other Maillard reaction products, it falls short in addressing the formation of acrylamide and HMF. Given the crucial importance to eliminate these compounds to ensure food safety, this reduces the patent's urgency and utility. Hence, a more effective strategy that balances food safety, process efficiency, and compound economics in managing harmful substances in food production is still in high demand. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

LU10318%

OBJECT OF THE INVENTION / TECHNICAL PROBLEM +

Amid rising consumer health consciousness and mounting regulatory pressures globally, the 2° food industry faces an urgent need for a practical and efficient solution to mitigate food-borne 2 S toxins. Of particular concern are toxins such as acrylamide, furan, and hydroxymethylfurfural, So nN of which a reduction is pivotal to adhere to food safety and quality standards. There exists an 3 & imperative necessity for a solution that surpasses the limitations of current alternatives to ss address these significant challenges effectively. Hence, the object of invention is to create an = We effective, cost efficient and robust solution, which is free of GMOs, free of additional additives such as leavening agents and coatings, easy and economical to implement, applicable to a wide array of products and adaptable to a variety of food-borne toxins.

A simple and cost-effective manufacturing process is also necessary, using readily available materials and requiring no additives or catalysts for large-scale economic synthesis. Moreover, ensuring easy usability that does not necessitate substantial alterations in the existing industrial processes is fundamental, as it would facilitate a swift and efficient adoption.

SOLUTION

The object of invention has been solved through an acidic composition according to claim 1 for the use as additive in thermally processed food items, employing a at least dual-component mixture, comprising a first component, preferably an a C2-Ce mono- and/or di- and/or tri-valent carboxylic acid derived salt and/or oxyacid derived salt, and a second component, preferably an organic C2-Ce carboxylic acid, wherein the composition is leavening agent-, GMO- and coating-free and reduces food-borne toxins present and/or produced during thermal processing of food-items when applied.

In addition, the inventors disclose a process for preparing a composition according to claim 13, its use in the preparation of food-items according to claims 15-19, and a process for preparing toxin-reduced food-items using the composition according to claim 14.

Further advantageous embodiments and further embodiments result from the subclaims as well as from the description with reference to the figures. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

GENERAL ADVANTAGES LU1 0318

AS

Surprisingly, it has been discovered that incorporating a food additive acid composition = according to the current invention into food products can effectively and robustly reduce food- 2 borne toxins such as acrylamide, furan, and HMF, either individually or simultaneously, without 2 S the need for compounds derived from genetically modified organisms. This finding opens up So nN new markets where previous solutions involving GMO derivatives, prohibited ingredients in = & food, or unfeasible or uneconomical methods were not applicable. By concentrating on a ss solution solely aimed at reducing food-borne toxins, producers are given the flexibility to -_" incorporate any other functional ingredients at the necessary dose into the final product, without having to settle for subpar results in other domains.

The use of a buffered carboxylic acid system by incorporating a carboxylic acid or oxy acid salt as the first component and a carboxylic acid as a second component of the composition lowers the pH of the food-item, further suppressing the thermic induced Maillard reaction unlike when basic additives such as but not limited to carbonates are used as exemplified in the prior art.

Additionally, the herein disclosed composition is specifically designed not to contain any leavening agents, such as carbonates and yeasts, which are typically employed in the prior art to reduce acrylamide. The inclusion of these agents often leads to an unintended and unpredictable leavening of food products, making them unsuitable for foods that do not require leavening, a specific leavening style, or a precisely calibrated leavening strength. Further, carbonate-based approaches which include an acid component are unsuitable for soaking applications, as these would neutralize in solution.

Another advantage pertains to the distrust towards GMO-modified food, which as per recent surveys, is still met with skepticism by a significant portion of the public in many markets.

Beyond the economic benefits presented by this innovation, it could also bolster public health by diminishing the presence of hazardous food toxins. The use of the composition outlined in the current invention could potentially gain wider acceptance, thereby contributing positively to the general wellbeing of the public. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

DETAILED DESCRIPTION LUTOS18R

AS

The inventors provide an acidic composition, preferably a food additive acid composition as = additive in thermally processed food items, employing an at least dual-component mixture, 2 comprising a first component comprising at least a salt that comprises at least an anion, 2 S preferably a Cz-Cs mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or So nN oxyacid derived anion, and at least a metal cation; and a second component comprising an 3 & acid, preferably an organic C2-Ce carboxylic acid, wherein the composition is leavening agent- x N , GMO- and coating-free and reduces food-borne toxins produced during thermal processing, = We preferably in a temperature range between 80 and 400°C, of food-items when applied.

In a preferred embodiment, the first component consists of at least a salt that comprises at least an anion, preferably a C.-Cs mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived anion, and at least a metal cation. In an alternative embodiment, the salt consists of at least an anion, preferably a C,-Cs mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived anion, and at least a metal cation.

In a preferred embodiment, the second component consists of an acid, preferably an organic

C2-Ce carboxylic acid.

In a preferred embodiment, the first component consists of one salt. In another preferred embodiment, the first component consists of two salts.

In a preferred embodiment, the salt comprises one anion, preferably a C2-Ce mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived anion and at least a metal cation.

In other embodiments the salt comprises two anions, preferably a Cz-Cs mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived anion and least a metal cation.

In the spirit of this invention, the food additive acid composition, may be also referred to as composition, acidic composition or composition in accordance with the current invention.

A salt comprising at least an acid derived anion in the spirit of the current invention refers to a salt derived from the partial and/or complete neutralization of an acid with a metal and/or metal base. Preferably, the formed metal acid salts are acidic, neutral, or only slightly alkaline.

Carboxylates are anions derived from carboxylic acids. white ip | Patent & Legal

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Anions are negatively charged ions formed when atoms gain electrons, commonly associated + with nonmetals, and play a key role in acids. Cations are positively charged ions formed when oo atoms lose electrons, typically associated with metals, and contribute to the formation of salts. Te

Acids are substances that release hydrogen ions (H”) when dissolved in water, with anions 2 © being crucial for their acidic behavior. Metals tend to form cations by losing electrons in = @ chemical reactions, often leading to the creation of ionic compounds and salts. In the spirit of this invention, anions are regarded as acids which have lost at least one hydrogen ion and therefore having at least one negative charge and cations are regarded as metals with a S positive charge. Preferably, an acid is completely neutralized, meaning that all acidic hydrogen atoms are replaced by metal cations. In an aspect related to organic acids (carboxylic acids), if an acid is mono-carboxylic, the resulting anion is mono-charged (monocarboxylate), if an acid is di-carboxylic, the resulting anion is di-charged (dicarboxylate), if the acid is tricarboxylic the resulting anion is tri-charged (tricarboxylate). Metal cations are positively charged ions.

An acidic substance is a chemical compound with a pH value in aqueous solution below 7. The pH scale ranges from O to 14, with 7 being neutral. Solutions below pH 7 are acidic, while that above pH 7 are alkaline or basic.

The addition of C:-Cs monocarboxylic, dicarboxylic, or tricarboxylic acid preferably substituted with an alkyl, amino, hydroxy, and sulfhydryl group, has been observed to decrease the levels of acrylamide, furan, and HMF in food. These acids, in a broader sense, are substances that donate protons (H* ions) and can lower the pH of a solution. pH is a measure of acidity or alkalinity based on the concentration of hydrogen ions.

When an acid is added to food or any other substance, it can modify its pH. The strength of the chemical bound hydrogen determines the strength of the acid and present in sufficient concentration, it can significantly decrease the pH, making the substance more acidic. In

Oxyacids, the strength of the H-O-bond and the stabilization of the negative charge by the structure determine the strength. Organic acids tend to have higher associated pH values than mineral acids, a class of inorganic acids.

A substance, mixture or composition in accordance with the current invention is acidic when the pH-Value of a dilute solution, preferably 10 wt%, of the mixture in water is below pH = 7, more preferably below pH = 6, most preferably below pH = 5.5. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

A carboxylic acid in the spirit of the current invention is any substance containing at least one LU10318% carboxyl functional group (-COOH), a monovalent contains one, a divalent two and a trivalent + acid contains three carboxyl functional groups. oo

Oxyacids, also known as oxoacids, are a type of acid that contain oxygen, hydrogen, and one fy ond or more other elements. These acids are characterized by the presence of one or more oxygen = @ atoms bonded to a central atom (usually a nonmetal). They can have several H-O-groups, which influence their acidity. S ee “on

Inthe spirit of the current invention, all oxyacids follow this general structure formula: (HO).XR, wherein n is a natural number < 3 and X is an atom or a group of atoms with exception of C, e.g., carboxylic acids and carbonic acid are excluded.

GMO stands for genetically modified organisms. It refers to any living organism whose genetic material (DNA) has been altered by genetic engineering techniques. These changes are made in a laboratory to introduce certain traits or characteristics that may not occur naturally in the organism through conventional breeding methods. GMO foods, also referred to as genetically modified (GM) foods, are products derived from genetically engineered plants or organisms.

These foods are produced by inserting or removing certain genes from the DNA of plants, animals, or microorganisms.

GMO-free means that no component of the composition, especially preferably the first and second component are not produced with and/or derived from a GMO modified organism.

Controversy over safety, environmental impacts, and potential human health effects has led many consumers to be critical of food items containing or produced from GMOs, resulting in an economic advantage to the composition.

In some preferred embodiments, the individual compounds specified in the invention offer exceptional value due to their readily available and cost-effective nature. Moreover, the disclosed compounds are available as non-GMO versions, which aligns with the increasing consumer demand for GMO-free options.

Consumer demand for GMO-free options has been on the rise, reflecting a growing preference for products that are free from products derived from genetically modified organisms (GMOs).

This trend highlights the increasing importance of offering organic products that are guaranteed to be free of GMOs. GMO, or genetically modified organism, refers to any organism whose genetic material has been altered using genetic engineering techniques. These white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application modifications involve introducing genes from one organism into another, often with the aim of LU10318% enhancing desirable traits such as resistance to pests or increased crop yields. However, + concerns have been raised regarding the potential long-term impacts of GMOs on human oo health and the environment. To cater to the growing demand for GMO-free products, it is ee essential to employ a composition that exclusively utilizes compounds derived from non- 2 © genetically modified organisms in both components according to claim 1 of this invention. = @

Organic products, in particular, are expected to be free from GMOs and their derivatives.

Organic farming practices prioritize the use of natural methods and avoid synthetic chemicals, S as well as products derived from genetically modified organisms. Organic certification standards mandate that products labeled as organic must adhere to stringent criteria, including being free from GMOs and GMO derivatives. The significance of this composition becomes evident when considering products derived from GMOs, such as asparaginase, which are not permitted in organic food production. Consequently, organic producers may encounter challenges in meeting the required thresholds for food-borne toxins without employing the composition disclosed in this invention.

Coatings may refer to any additional component used to separate the first and second component and provides the means to create a physical barrier between the two components and thus preventing a reaction between the two. An example for a coating is described in patent specification DE102019113073A1 to separate a carbonate salt from an acid component. This has the disadvantage that additional costs and steps are required during production, the composition is not active immediately but only after thermal activation, and it must be stored at low temperatures.

Advantageously, the composition in accordance with the current invention does not require any coating or separating agent, since the composition is stable after the blending process according to the method of preparation and can be stored under ambient conditions. This increased stability allows for reduced transportation and storage costs. In addition, the mixture is instantaneously effective and does not require any onset time due to the melting of the coating layer. Furthermore, this allows for treatment of a broader class of food-item.

Thermally processed food items refer to any food item which is heated, preferably between 80 and 400°C, during its preparation or production. Examples may include, but are not limited to, bakery and extruded products, such as breads, wafers, crackers, cookies, biscuits, breakfast cereals and rusks, vegetable-based, legume-based, nut-based, and fruit-based products, hot white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application and cold beverages and syrup-like substances including coffee, fruit juices, alcoholic LU10318% beverages, and honey. +

In a preferred embodiment, the first component comprising a salt comprising at least a C2-Ce a mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived anion. 2 ©

This has the technical advantage that shorter carboxylic acids (C+) can be decomposed either = ® thermally or acid-induced, e.g., to carbonate or formate salts, making them unsuitable for many > foods because the structure is destroyed, although gas evolution and CO formation can be a S ee production risk. In addition, salts derived from longer acids (>Ce) are usually more costly, non- ee polar or surfactant-like in behavior and therefore incompatible with many foods. The chosen carboxylic acids therefore have an economic advantage.

In a preferred embodiment of the current invention, the carboxylic derived acid anions (also referred to as anions) are natural occurring. These anions are usually biocompatible, which has several advantages. Furthermore, biocompatible anions from sustainable production are environmentally friendly and promote environmentally conscious food production. Finally, these anions, which are naturally derived and familiar to consumers, lead to greater acceptance and regulatory compliance.

In a preferred embodiment, the second component comprises a an organic C»-Cs carboxylic acid. An organic acid in the spirit of the present invention is a compound containing one or more carboxyl (COOH) functional groups and having the general chemical formula R-COOH, where R represents a hydrocarbon group. It exhibits acidic properties by releasing hydrogen ions (H*) in solution.

In a preferred embodiment of the current invention, an organic carboxylic acid in the spirit of the invention may be a Cz-Cs carboxylic acid corresponding to a C2-Ce carboxylic acid anion comprised by a salt comprised by the first component. Therefore, in some preferred embodiments, the first and second component may be derived from the same acid. This may have regulatory, procedural, cost and supplier advantages.

In an especially preferred embodiment, wherein the first and second component are derived from the same C,-Cg carboxylic acid the composition may be prepared by partial neutralization of C,-Cs carboxylic acid, either in concentrated form, preferably 90-99%, or in solution, preferably 10-90 wt% dissolved acid in a liquid, preferably water, by adding a metal or a basic metal salt, such as a metal hydroxide, metal hydride, metal carbonate and/or metal hydrogen carbonate. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

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Advantageously, in some embodiments of the current invention, the composition may form a + buffered solution, thus stabilizing the pH value in a slightly acidic medium. This has the oo technical advantage that the pH is stable in a number of food-items, thus reducing the Te generation of base promoted food toxins. This is because salts of weak acids, as can be used 2 © as the first ingredient in the composition, can form an equilibrium in combination with weak = @ acids that can balance additional acids or bases within certain limits. For example, in baking applications, a slightly acidic buffered composition as additive can contribute to dough conditioning, affecting gluten development and enhancing the overall quality of baked goods. S

Furthermore, the use of a slightly acidic buffered additive in food-items offers enhanced flavor profiles, improved preservation, and effective emulsification and stabilization and thus may enhance the overall quality, taste, and safety of food products.

While cationic salts have been observed to elevate HMF levels in food, judicious selection of the cationic compound concentrations can be critical, as specifically, higher levels of monovalent cationic compounds haven't been shown to significantly escalate HMF levels.

Therefore, in an aspect of the current invention related to the employment of the second component compounds disclosed in this patent, it is possible to concurrently diminish HMF levels while maintaining or even reducing the presence of other foodborne toxins.

In an especially preferred embodiment, a blend of multiple compounds can be utilized to enhance the functionality or intended efficacy of the second component. The constituents of the second component and their mechanistic impact on food-borne toxin production pathways can further be leveraged to effectively diminish individual toxins or concurrently decrease multiple toxins simultaneously. It is a great achievement of the inventors to have found compositions, which are able to do so while employing comparatively safe and cost-effective salt and acid combinations, as disclosed herein.

In some embodiments of the invention, composition described in the invention provides a dry and free-flowing products that exhibit excellent stability without the need for additional ingredients such as coating agents, release agents or anti-caking agents.

The reduction in food toxin content refers to the reduction in thermally generated food toxin content by 10 to 100%, preferably by 12 to 95%, more preferably by 14 to 90%, compared to a comparable untreated food item. An untreated food item is any item prepared according to common method without the use of special additives and/or ingredients, especially those which modify amino acid composition or content, which aim to reduce the content of food toxins. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

“Reduces” does not refer to the actual chemical process of the composition according to the LU10318% current invention. +

Advantageously, in preferred embodiment the disclosed products can be effectively utilized in Te pre-mixes alongside a diverse range of other ingredients. As a result, the final product can be 2 © conveniently stored, transported, and seamlessly incorporated into various food products. The = @ dry and free-flowing nature of the product simplifies dosing and ensures precise measurements, allowing for easy integration into the desired food product. This characteristic S se enhances the versatility and practicality of the composition, providing food manufacturers and S intermediary additive suppliers with a practical solution for incorporating the product into their formulations while maintaining product integrity throughout storage, transportation, and usage.

In one preferred embodiment the salt comprises at least a C2-Ce mono- and/or di- and/or tri- valent carboxylic acid derived anion, preferably substituted with an alkyl, hydroxy, and sulfhydryl group, and/or oxyacid derived anion and at least a metal cation, preferably mono-, di- and/or tri-charged.

In one alternative embodiment, the first component consists of a cation chosen from sodium, potassium, calcium, or ferric salt of a C2-Ce monocarboxylic, dicarboxylic, or tricarboxylic acid preferably substituted with an alkyl, hydroxy, and sulfhydryl group or a mono-, di- or trivalent oxy acid salt.

The constituents of the first component and their mechanistic impact on food-borne toxin production pathways can be leveraged to effectively diminish individual toxins or concurrently decrease multiple toxins simultaneously. Multivalent cationic C2-Ce monocarboxylic, dicarboxylic, or tricarboxylic acid anions as well as multivalent cationic oxy acid anions can influence the kinetics of Maillard pathways, which have been demonstrated to consistently decrease acrylamide across a range of food products.

In some preferred embodiments monovalent oxy acid anions, particularly sodium sulfite, and divalent oxy acid anions such as calcium sulfate, have correlated strongly with reductions in furan formation in food. While cationic salts have been observed to elevate HMF levels in food, judicious selection of the cationic compound concentrations can be critical, as specifically, higher levels of monovalent cationic compounds haven't been shown to significantly escalate

HMF levels. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Therefore, it is a great achievement of the inventors to have found compositions in which LU10318% through careful employment of a combination of the first and second component disclosed in + this patent, it is possible to concurrently diminish HMF levels while maintaining or even oo reducing the presence of other foodborne toxins. Te £3

More preferably the first component is selected from the sodium, potassium, calcium, or ferric = @ salt of acetic acid, propanoic acid, lactic acid, citric acid, malic acid, and tartaric acid or from sodium, potassium, calcium or ferric phosphates, sodium, potassium, calcium, or ferric sulphate and sodium, potassium, or calcium sulfite. A blend of multiple compounds can be N utilized to enhance the functionality or intended efficacy of the first component.

In the spirit of the current invention, amino acids are not regarded as C»-Cs mono- and/or di- and/or tri-valent carboxylic acids and/or oxy acids being part of the first component, since the addition of amino acid salts, which are generally basic, would lower the acidity in solution (increase in pH value) of the composition.

High pH values are detrimental to the reduction of thermally formed food-toxins. Any composition with a pH value (10 wt% solution of the composition in water) between 0-7, more preferably between 1 and 6 is considered acidic in the spirit of the current invention.

The selection of counter cations of the first component of the invention in food additives is essential. Careful selection of biocompatible and abundant cations offers several technical advantages. First, they result in a lower health risk because they are generally recognized as safe (GRAS). Second, these cations exhibit lower toxicity, which contributes to a safer consumption experience. In addition, their efficient metabolism and elimination from the body result in minimal residue formation. Their better digestibility contributes to easier digestion and improved nutrient absorption.

In a particularly preferred embodiment, the salt comprises at least an anion selected from the group consisting of C2-Ce mono-, di-, tricarboxylates, phosphates, sulfates, sulfites and at least a metal cation selected from the group consisting of sodium (Na”), potassium (K*), calcium (Ca?*) ferric iron (Fe**), or a mixture thereof.

In an especially preferred embodiment, high valent cations, such as Ca?* or Fe**, are preferred.

These highly valent ions have been shown to be particularly useful in suppressing certain reaction pathways, with an outstanding achievement of the inventors being that in embodiments in which these ions are combined with certain anions of the first component and white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application acids of the second component, at least two of the three toxins acrylamide, furan, and HMF LU10318% are reduced simultaneously, which has not been possible previously because highly valent + ions can promote the formation of HMF, for example. oo

In a most preferred embodiment, the salt comprises at least an C2-Ce mono- and/or di- and/or #2 tri-valent carboxylic acid derived anion selected from the group consisting of acetate, = @ propanoate, lactate, citrate, malate and tartrate and a metal cation selected from the group consisting of sodium (Na*), potassium (K*), calcium (Ca?*) ferric iron (Fe**) or a mixture thereof. S se

This has the benefit that the aforementioned acids and its salts are food supplements with E S

Number in compliance with the EFSA and are exceptionally cost effective. This leads to an especially high economic advantage for compositions comprising acetic acid, propanoic acid, lactic acid, citric acid, malic acid and tartaric acid or a mixture thereof.

Preferably, the second component of the composition comprises a C,-Cs mono- and/or di- and/or tri-valent carboxylic acid preferably substituted with an alkyl, amino, hydroxy, and sulfhydryl group. It has been observed that the addition of C2-Ce monocarboxylic, dicarboxylic, or tricarboxylic acids, especially substituted with an alkyl and hydroxy group, effectively reduces the pH of food, leading to a substantial decrease in the formation of acrylamide and furan. This has the technical advantage of leading to a synergistic effect in conjunction with the first component in reducing the content of thermally formed food toxins.

In some examples, lowering the pH value has shown to increase the levels of HMF. Therefore, careful selection of the carboxylic acids is required to avoid promoting HMF formation. In a particularly preferred embodiment of the invention, it was found that the combination of the first and second components results in a buffered system that can inhibit low pH (strongly acidic conditions) and thus reduce HMF formation.

In some embodiments, the second component may include naturally occurring acids, such as natural carboxylic acids, fruit acids or amino acids. This has the advantage that the second component of the composition can be derived from natural sources, thus enabling compositions that are organic, which is a highly desirable consumer criterion. In addition, the second component is more biocompatible, environmentally friendly and less toxic.

In a more preferred embodiment the C,-C¢ mono- and/or di- and/or tri-valent carboxylic acid is selected from the group consisting of acetic acid, propanoic acid, lactic acid, citric acid, malic acid, tartaric acid, glycine, cysteine, leucine, and glutamic acid or a mixture thereof. These acids have been shown to be effective in reducing food toxins. These naturally occurring acids white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application are recognized food additives and/or generally safe for consumption (see Table 2) and are LU10318% therefore consumer friendly and can be used and sold in most markets, resulting in great + economic potential. oo

In a preferred aspect of the invention related to amino acids, the addition of glycine leucine fy ond and/or glutamic acid has shown to be able to reduce the levels of HMF in food-items. In a = @ preferred embodiment, a combination of these amino acids with a first component according to the present invention may be used to reduce simultaneously the content of acrylamide, HMF S se and furan. This is unprecedented in the state of the art and is a great improvement, allowing S to reduce health hazards of these substances associated with increased cancer risk, genotoxicity and oxidative stress. Since decreasing the pH value may increase the level of

HMF, addition of these acids as a second component counteracts this effect thus leading to a broad response of reducing HMF without increasing the other toxins.

Some economically viable and readily available options for reducing the pH of food products include acetic acid, propanoic acid, lactic acid, citric acid, malic acid, and tartaric acid. These acids are generally considered safe for consumption (see Table 2), ensuring compliance with legal food safety standards, which simplifies labeling and increases consumer confidence.

Standardized use of recognized numbers also facilitates international trade by making it easier to demonstrate compliance with specific additive regulations in different markets. Furthermore, these acids are cost effective and easily available, leading to a great economic potential of the composition, especially in comparison with existing alternatives.

In a preferred embodiment, the composition relates to the reduction of food-borne toxins, preferably thermally formed food toxins, particularly preferably the food toxins acrylamide, furan and hydroxymethylfurfural. These substances are formed particularly when foods are heated and represent a major contributor to the toxicity and health risks associated with these foods. Acrylamide, formed when starchy foods are cooked at high temperatures, is a probable human carcinogen associated with an increased risk of cancer, particularly in the kidneys and uterus. Furan, a volatile compound formed when foods are processed at high temperatures, is a possible carcinogen and may increase the risk of liver and gastrointestinal cancers.

Hydroxymethylfurfural (HMF), which is formed in certain sugary foods when heated, may have adverse health effects related to genotoxicity and oxidative stress.

Therefore, reducing acrylamide, furan, and HMF in foods lowers cancer risk, increases food safety, and helps meet regulatory requirements. Lower levels of these compounds lead to white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application improved food quality and longer shelf life. Consumer confidence is boosted by efforts to LU10318% minimize harmful substances in food, so consumers can make healthier choices. +

Preferably, the composition can reduce the content of preferably at least one, more preferably Te atleast two of the food-toxins selected from acrylamide, furan and hydroxymethylfurfural, while 2 © the formation of the other food-toxins is preferably simultaneously not promoted. = @

This is possible since it has been demonstrated that the addition of C2-Ce monocarboxylic or dicarboxylic acids containing amino and sulfhydryl groups, such as glycine or cysteine, has S shown the ability to simultaneously lower HMF and acrylamide levels. Especially acids with specific functional groups can offer a promising approach to mitigate the formation of undesirable compounds in food.

It is therefore a difficult task to find a combination of components that suppress both the formation of acrylamide by a Maillard reaction and the formation of furan and HMF. For example, the literature showed that highly valent metal cations suppress the Maillard reaction while simultaneously increasing the formation of HMF. It is therefore an outstanding achievement of the inventors to have found compositions in which synergistic effects lead to a reduction of all three food toxins mentioned above. In particular, the careful selection of the components play an important role. In some embodiments of the current invention, due to the unique combination of high valent cations and controlled acidic conditions, a number of different food-toxins may be reduced simultaneously.

A deliberate and well-considered selection of the first and second components can synergistically facilitate the reduction of one or multiple food-borne toxins, even in cases where they exhibit antagonistic behavior. By simultaneously targeting the formation of food-borne toxins through multiple reaction pathways, not only can an effective reduction be achieved, but also a consistent and robust reduction with minimal variation in results.

Thus, itis an outstanding achievement of the inventors to have found combinations of salt and acid that simultaneously reduce the levels of various food toxins produced during thermal treatment of foods via different reaction pathways, and even to have achieved particularly preferred embodiments in which the combination exhibited unprecedented synergistic effects.

These compositions reduce the individual food toxins in a greater amount than the individual components, resulting in a more effective reduction of the overall toxicity of the food, which is very beneficial for consumer health. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

In an especially preferred embodiment of the current invention, the inventors have found a LU10318% combination of calcium citrate as an embodiment of the disclosed first component and acetic + acid as an embodiment of the disclosed second component demonstrates synergistic effects, oo effectively reducing acrylamide in bakery products by 80 % (Example 7 and Figure 3). Te £3

Further, in an aspect of the invention related to a mixture of potassium acetate and calcium = @ sulfite as embodiments of the disclosed first component in combination with citric acid as an embodiment of the disclosed second component reduces acrylamide by 43% (Example 2 and S se

Figure 1) and furan by 26% (Example 3 and Figure 1) in dark roasted coffee. Similarly, the S beforementioned mixture as an embodiment of the composition disclosed in this patent reduces acrylamide by 14% (Example 4 and Figure 1) and furan by 63% (Example 5 and

Figure 1) in medium roasted coffee. These findings provide compelling evidence that the approach is not only effective in reducing individual food-borne toxins but also capable of simultaneously eliminating multiple food-borne toxins, significantly enhancing food safety overall and enabling compliance to regulatory requirements, as binding thresholds can be met.

The selection of compounds within the components, the optimal ratios between different compounds within the components, and the ratios of the components to each other depend on various factors, including: 1. The physiochemical characteristics of the individual compounds (pKa, solubility, thermal stability, functional groups, etc.). 2. The specific food product to which the components are intended to be added. 3. The way of addition to the final food product (topical addition, incorporation, soaking, etc.). 4. The physiochemical condition and recipe of the food product. 5. The processing conditions involved in the production of the food product. 6. The regulatory requirements concerning the compounds used in the food product. 7. The specific type or types of food-borne toxins that need to be reduced. 8. The cost considerations associated with the individual compounds.

For instance, it has been shown, that a combination out of calcium acetate as an embodiment of the disclosed first component and acetic acid as an embodiment of the disclosed second component can effectively reduce acrylamide in bakery products. The optimal dosage range for this combination is found to be 0.7 to 1.4 bakers-%, where higher dosages lead to greater reductions in acrylamide content (Example 6 and Figure 2). Similarly, a comparable dosing white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application level of 0.7 to 1.4 bakers-% can be applied to achieve effective results regarding the reduction LU1 03188 of acrylamide in other types of bakery products (Example 7 and Figure 3). +

In this context, "bakers-%" refers to a dosage expressed as a percentage relative to the Te weight of flour used in the bakery product. 2 ©

In some aspects of the current invention the composition can reduce food-borne toxins, > especially acrylamide, furan and hydroxymethylfurfural, preferably by 10 to 100%, more S se preferably between 12 and 95%, most preferably between 14 and 90% in comparison with the S untreated food-items. This solves many of the associated health risks and minimizes consumer exposition, therefore leading to a healthier food item.

In a preferred embodiment, the mass fraction of the second component is preferably between 5 and 40%, more preferably between 10 and 35% of the total weight of the composition.

In a more preferred embodiment regarding an acidic composition, the mass ratio of the second component to the first component is in the range of between 1:19 and 2:3, more preferably between 1:9 and 7:13. The acid component plays an important role in reducing many reaction pathways leading to food toxins, as described herein. The inventors have determined that in addition to the selection of substances for the first and second compounds, a carefully balanced composition of the first and second compositions is also required. This allows for the high reduction and multitasking capability of the composition, which can preferably target a number of different toxins simultaneously.

In a preferred embodiment of the current invention all the components of the composition, especially preferably the first and second component, are approved food additives and/or

GRAS substances, more preferably food additives with an E number as approved by the

European Food Safety Authority (EFSA) and/or food additives with FEMA number by the Food and Drug Administration (FDA). This has the technical effect that a composition containing components with assigned E numbers or FEMA numbers ensures regulatory compliance with food safety standards, therefore simplifying labeling and enhancing consumer confidence. The standardized use of recognized numbers also facilitates international trade, making it easier to demonstrate compliance with specific additive regulations in different markets.

Further, while these compounds have received regulatory approval for use in food across major markets, including the European Union and the United States, many of these compounds are even permitted according to organic regulations in these markets, further white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application enhancing their suitability for organic food production. This combination of availability, cost- LU10318% effectiveness, non-GMO status, and regulatory compliance makes the compounds highly + advantageous for use in the disclosed composition, providing manufacturers and producers os with a reliable and compliant solution for achieving food safety and quality goals. Te £3

In an especially preferred embodiment, the composition is chosen from the first component = @ chosen from Table 1 and the second component chosen from Table 2 or mixtures thereof.

Each combination is a new embodiment of the current invention and an aspect thereof. ° Se = Ss

Table 1. E and FEMA Numbers of the first component of the current invention

Salt (first component) E Number FEMA Number “Sodium acetate ~~ E262 oo

Sodium diacetate E262ii -

Potassium acetate E261 -

Calcium acetate E263 -

Sodium propionate E281 -

Calcium propionate E282 -

Sodium lactate E325 -

Potassium lactate E326 -

Calcium lactate E327 -

Trisodium citrate E331 -

Monosodium citrate - FEMA 3025

Disodium citrate - FEMA 3026

Tripotassium citrate E332 -

Monopotassium citrate - FEMA 3024

Dipotassium citrate - FEMA 3023

Calcium citrate (2:3) E333 -

Ferric citrate - FEMA 3288

Malic Acid E296 -

Sodium malate - FEMA 2709

Potassium malate - FEMA 2710

Calcium malate - FEMA 2711

Ferric malate - FEMA 2712

Tartaric Acid E334 -

Sodium tartrate E335 -

Potassium tartrate E336 - white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Salt (first component) E Number FEMA Number LUTOS18R

Ferric tartrate - FEMA 3676 oR

Table 2. E and FEMA Numbers of the second component of the current invention 3 &&

Acid (second component) E Number FEMA Number “S ‘AceticAid« ss E280 - S 5

Propanoic Acid E280 -

Lactic Acid E270 -

Citric Acid E330 -

Malic Acid E296 -

Tartaric Acid E334 -

Glycine - FEMA 3287

Cysteine E920 -

Leucine - FEMA 3782

Glutamic Acid - FEMA 3285

Furthermore, a liquid composition for treatment of non-powdered food items, preferably such as coffee, potato products, nuts, or legumes comprising a composition according to the current invention, wherein the liquid composition comprises the composition in a liquid in a range of 5 to 80 wt%, more preferably in a range of 10 to 60 wt% of the total weight of the liquid composition.

In certain applications like coffee, potato products, nuts, or legumes, where topical addition or incorporation of additives is not feasible due to the nature or desired characteristics of the final product, soaking the food product in an additive solution becomes necessary. Since the absorption rate of the solution is significantly influenced by factors such as the nature of the food, its penetrability, and environmental conditions like pH, temperature, and the type of solvent used, only a limited amount of the solute can effectively permeate the final food product. As a result, in a preferred embodiment a higher dosage is necessary when compared to a scenario involving topical addition or incorporation.

In one especially preferred embodiment, a mixture of potassium acetate and calcium sulfite as embodiments of the disclosed first component in combination with citric acid as an embodiment of the disclosed second component (Example 2 and Example 3) was formulated in a 15% w.w. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application solution with water to facilitate the absorption of the solute by green coffee beans prior to LU10318% thermal processing, enabling the disclosed product of the invention to effectively showcase its + ability to reduce food-borne toxins. The solubility of the individual compounds within the oo additive mixture holds significant importance in this approach. Te £3

Since there may be remaining unabsorbed solute in the solution after the soaking process, it = ® becomes possible to reuse the solution for subsequent soaking batches. This recycling of the > solution ensures that the process remains economically viable, as it minimizes wastage and allows for efficient utilization of the solute. S

This specification discloses an effective method for preparing the composition according to the current invention, wherein a. afirst component, preferably a mono-, di- and/or trivalent carboxylic or oxy acid salt, individually or as a mixture is provided and then b. a second component, preferably a C2-Ce monocarboxylic, dicarboxylic, or tricarboxylic acid preferably substituted with an alkyl, amino, hydroxy, and sulfhydryl group, individually or as a mixture is added, then c. the first and second components and preferably additional components are blended at room temperature.

This invention employs a simple and cost-effective manufacturing process, requiring no additives or catalysts for large-scale production of the disclosed food-borne toxin reducing products. The blending of the individual components allows for easy application of the compound and ensures the use of the correct ratios and mixing of the first and second components used and thus the desired reduction of toxins.

For the use of solid compounds at room temperature and standard pressure as part of the second component of the invention, a blending process can be utilized. This is especially applicable for compounds as part of the second component of the invention such as citric acid, malic acid, tartaric acid, glycine, cysteine, leucine, and glutamic acid. To create a homogeneous mixture, all compounds from the first component and the second component as per the invention are accurately weighed and introduced into a blender or mixing vessel, whereafter the blending process continues until a uniform mixture is obtained. This blending process, even on a large industrial scale, can typically be completed within 10 to 20 minutes.

Once complete, the mixture is discharged and carefully packaged in food-grade bags or containers appropriate for the intended usage. The size and material of the packaging are white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application selected based on the specific requirements of the product, ensuring the preservation of quality LU1 03188 and safety during storage and transportation. +

For the use of liquid compounds at room temperature and standard pressure as part of the Te second component of the invention, a process proposed in patent document 2 ©

WO002022258807A1 can be utilized. = @

This is especially applicable for compounds as part of the second component of the invention S Se gy Wx such as acetic acid, propanoic acid and lactic acid. To create a homogeneous mixture, all ve compounds from the first component and the second component as per the invention are accurately weighed, whereafter the compounds of the first and second component as per the invention which are of solid nature are introduced into a blender or mixing vessel. Hereafter, the compounds of the second component as per the invention which are of liquid nature are slowly dosed into the mixing vessel and sprayed onto the solid components under agitation, leading to the adsorption of the liquid components onto the solid components.

This process, on a large industrial scale, can typically be completed within 30 to 120 minutes, pending type of solid and liquid compounds used. Once complete, the mixture is discharged and carefully packaged in food-grade bags or containers appropriate for the intended usage.

The size and material of the packaging are selected based on the specific requirements of the product, ensuring the preservation of quality and safety during storage and transportation.

This specification discloses a method for preparing thermally treated food items having reduced levels of food-borne toxins is disclosed, wherein the food-item is treated with a composition, either by mixing and/or by soaking the food items in a solution of the composition prior to thermal treatment, preferably but not limited to heating, boiling, frying and/or roasting.

Due to the toxin reducing properties of the composition as disclosed herein, the processed foot items have a reduced contend of health risk affiliated toxins, while also utilizing components which are generally safe for consumption. The composition additionally is instantaneous effective, not requiring activation by heat as some coated solutions of the prior art or require time to enzymatically reduce the contend of parent compounds for the thermally generated food toxins. This has the advantage that the composition can be quickly adapted into existing procedures for industrial or private production of thermally threaded food-items, thus allowing for easy and cost-effective application. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

In one alternative embodiment, the invention discloses a Kit providing an acidic composition LU10318% according to the current invention, wherein the kit comprises at least a first container providing + a first component comprising a at least a salt that comprises at least an anion, preferably a Cz- oo

Ce mono- and/or di- and/or tri-valent carboxylic acid derived anion and/or oxyacid derived Te anion, and at least a metal cation according to this disclosure and a second container providing 2 © a second component comprising an acid, preferably an organic C2-Ce carboxylic acid, to this = = disclosure, wherein the composition provided by the kit is leavening agent-, GMO- and coating- free and reduces food-borne toxins present and/or produced during thermal processing of food-items when applied. This has the technical advantage that the kits can be adapted to S different applications and the components may be added at different steps of the food item preparation process, having potential implications in the texture, taste, and processing time, thus allowing for a broader and customized application.

In one embodiment, the kit comprises a first container providing only a first component and a second container providing only a second component. In a preferred embodiment, the first container provides at least one first component, and the second container provides at least one second component.

Due to the multifactorial dependencies of types, ratios, and dosing rates, it is only possible to establish ratios on a case-by-case basis. However, for product groups like bakery items and specific food-borne toxins such as acrylamide, dosing rates with predetermined optimal ratios can be generalized for individual products.

One aspect discloses the use of a composition, and/or a kit according to the current invention, in which a composition and/or a kit is brought into solution in order to be absorbed by food prior to thermal processing.

The use of the disclosed composition offers an effective and robust solution for reducing multiple food-borne toxins. By utilizing the specific compounds outlined in the invention, the composition successfully addresses the presence of these toxins in food products and enables manufacturers and producers to confidently enhance the safety and integrity of their food products by individually or simultaneously addressing multiple food-borne toxins, aiding compliance with rigorous standards and regulations while safeguarding consumer well-being.

In one preferred embodiment a composition and/or a kit according to the current invention is used in bakery and extruded products including breads, wafers, crackers, cookies, biscuits, breakfast cereals and rusks. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

LU10318%

In one additional embodiment a composition and/or a kit according to the current invention is + used in vegetable-based, legume-based, nut-based, and fruit-based products including oo potatoes and olives. © =

In an especially preferred embodiment, a composition and/or a kit according to the current = @ invention is used in hot and cold beverages and syrup-like substances including coffee, fruit juices, alcoholic beverages, and honey. S Se = Ss

The decision of which composition to use in a food product depends on many factors, as does the appropriate dosage of the final product according to the present invention, including but not limited to: 1. The sensory impact that the product has on taste, olfactory, and visual aspects of the food. 2. The desired reduction in food-borne toxins to meet regulatory or industry-established thresholds. 3. The economic feasibility, considering the balance between benefits and costs.

The disclosed composition offers broad applicability for the products of the invention to be utilized across a wide range of food products. These products can be effectively incorporated into various thermally processed food items that are susceptible to the development of food- borne toxins. The applications of the products of the invention extend to but are not limited to: 1. Bakery and extruded products: This includes a diverse range of items such as breads, wafers, crackers, cookies, biscuits, breakfast cereals, and rusks. 2. Vegetable-based, legume-based, nut-based, and fruit-based products: These encompass a variety of products, including items such as potatoes, nuts, beans and olives. 3. Hot and cold beverages and syrup-like substances: This category covers a broad spectrum of beverages, including coffee, fruit juices, alcoholic beverages, and honey.

The products of the invention can be effectively employed in conventional food groups, as well as those with specific restrictions related to their GMO-free nature, such as organic products.

Their purpose is to individually or simultaneously reduce food-borne toxins, providing a reliable solution for enhancing food safety and quality in a wide array of organic and conventional foods. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

The disclosed composition further offers a cost-effective and straightforward implementation LU10318% of the products of the invention. It requires limited to no process adaptations, such as special + storage and transport conditions, which minimizes additional costs and complexities for oo customers in the food industry. Moreover, there is limited to no investments needed in Te machinery or peripheral equipment, resulting in savings in implementation expenses and time. 2 ©

In contrast to alternative solutions, such as enzyme-based approaches, the composition or kit = @ does not require pretreatment time, eliminating delays associated with longer stand times and allowing for higher throughputs, thereby enhancing the economic viability of the disclosed “Re products. The composition and/or kit offers an efficient and streamlined process for ve incorporating the products into existing production lines, without compromising productivity or efficiency. Additionally, the compounds used in the invention have obtained regulatory approval in all major markets. This regulatory compliance ensures there are no significant regulatory hurdles or red tape to navigate when immediately implementing the products, wherefore manufacturers and producers can confidently utilize the products without facing unnecessary regulatory delays or complications. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

EXAMPLES LU103 18%

The present invention is further described and illustrated in the following comparatives, = experiments, drawings, and examples, which are not intended to limit the scope of the 2 invention in any manner. 2 S

Herein shows 29 y Site

N Na

Fig. 1: Effect of a disclosed compound solution on the acrylamide and furan formation in = S medium and dark roasted coffee

Fig. 2: Effect of a disclosed compound on acrylamide formation in gingerbread

Fig. 3: Effect of a disclosed compound on acrylamide formation in crispbread

The foregoing are only some preferred and practicable embodiments of the present invention.

Therefore, any equivalent structural changes made by application of the description of the invention are to be included within the scope of the patent application.

Although the invention has been described and illustrated with reference to specific embodiments, the invention is not intended to be limited to those embodiments. Those skilled in the art will recognize that variations and modifications may be made without departing from the true scope of the invention as defined by the claims and description. It is therefore intended to include within the scope of the invention all variations and modifications which fall within the scope of the appended claims and their equivalents. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

LU10318%

Example 1 — Preparation of Disclosed Compounds ®

The preparation process of three compounds according to the invention is outlined in this — example. The composition of these three formulations can be found in Table 3. © S

IN

Table 3. Composition of Disclosed Compounds 3 Ne

SN

Formulation Nr. Component Composition Formular % ww. SD

Sec. Component Citric Acid CeHsO7 33.33 1 First Component Sodium Sulfite Na:SO3 33.33

First Component Potassium Acetate C2H3KO2 33.33

TU A A Cac hese Cicao Ter 2

Sec. Component Glacial Acetic Acid CH;COOH 33 ~~ FirstComponent Calcium Citrate Cas(CeHsOr)2 77 3

Sec. Component Glacial Acetic Acid CH;COOH 23

To prepare Formulation 1, the three components (citric acid, sodium sulfite, and potassium acetate) were thoroughly combined to achieve a uniform mixture. When considering

Formulations 2 and 3, glacial acetic acid, a liquid compound, was progressively incorporated into the solid compound calcium acetate or calcium citrate. This addition was performed while continuously stirring the mixture until a dry, homogenized formulation was achieved.

Example 2 — Acrylamide Reduction in Dark Roasted Coffee

The effect of a disclosed compound on acrylamide formation in coffee is outlined in this example. Formulation 1 from Example 1 was used in this example. The reduction potential of acrylamide was investigated in dark roasted coffee. The quantification of acrylamide content was carried out using High-Performance Liquid Chromatography coupled with Tandem Mass

Spectrometry (HPLC-MS/MS).

The dark roasted coffee was prepared by roasting 80g of green Arabica coffee beans at 240°C for 8 minutes and 30 seconds. Notably, the first crack occurred around the 3-minute-40-second mark, and the second crack appeared at approximately 6-minute-40-seconds. The control sample of dark roasted coffee revealed an acrylamide concentration of 122 ppb. In order to test the efficacy of Formulation 1 on acrylamide formation in dark roasted coffee, 80g of green

Arabica coffee beans were first soaked in a 100g solution containing 15% w.w. Formulation 1 white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application for 5 hours and then dried out at 80°C for 1:30 hours and then at 100°C for another 35 minutes. LU10318%

LH

Thereafter the beans were roasted at 240°C for 8 minutes and 30 seconds. Notably, the first Ss crack occurred around the 4-minute-40-second mark, and the second crack appeared at = approximately 7-minute-40-seconds. The treated sample of dark roasted coffee revealed an © NN

Von acrylamide concentration of 69 ppb. In terms of taste, olfactory, and visual characteristics, fy ond there was minimal divergence between the control and the treated sample, however, the = S

Nd treated sample exhibited a lighter hue. Moreover, a diminished release of chaff was observed y Dw during the roasting of the treated sample, largely due to the majority of the chaff having already S = been discharged during the soaking process. The results of the acrylamide test can be found ve in Table 4 and Figure 1.

Table 4. Effect of Disclosed Compounds on Acrylamide Formation in Dark Roasted Coffee

Food-borne Toxin Coffee Roast Blank (ppb) Formulation 1 (ppb) Reduction

Acrylamide Dark 122 69 43%

The results indicate that Formulation 1 as an example of a disclosed compound according to the invention was able to effectively reduce acrylamide in coffee dark roasted coffee.

Example 3 —Furan Reduction in Dark Roasted Coffee

The effect of a disclosed compound on furan formation in coffee is outlined in this example.

Formulation 1 from Example 1 was used in this example. The reduction potential of furan was investigated in dark roasted coffee. The quantification of furan was determined using a

Headspace technique.

The dark roasted coffee was prepared by roasting 80g of green Arabica coffee beans at 240°C for 8 minutes and 30 seconds. Notably, the first crack occurred around the 3-minute-40-second mark, and the second crack appeared at approximately 6-minute-40-seconds. The control sample of dark roasted coffee revealed a furan concentration of 2300 ppb. In order to test the efficacy of Formulation 1 on furan formation in dark roasted coffee, 80g of green Arabica coffee beans were first soaked in a 100g solution containing 15% w.w. Formulation 1 for 5 hours and the dried out at 80°C 1:30 hours and then at 100°C for another 35 minutes. Thereafter the beans were roasted at 240°C for 8 minutes and 30 seconds. Notably, the first crack occurred around the 4-minute-40-second mark, and the second crack appeared at approximately 7- minute-40-seconds. The treated sample of dark roasted coffee revealed a furan concentration of 1700 ppb. In terms of taste, olfactory, and visual characteristics, there was minimal divergence between the control and the treated samples, however, the treated sample white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application exhibited a lighter hue. Moreover, a diminished release of chaff was observed during the LU10318% roasting of the treated sample, largely due to the majority of the chaff having already been + discharged during the soaking process. The results of the acrylamide test can be found in oo

Table 5 and Figure 1. © =

Table 5. Effect of Disclosed Compounds on Furan Formation in Dark Roasted Coffee = @

Food-borne Toxin Coffee Roast Blank (ppb) Formulation 1 (ppb) Reduction dx

Furan Dark 2300 1700 26% “ay

The results indicate that Formulation 1 as an example of a disclosed compound according to the invention was able to effectively reduce furan in dark roasted coffee.

Example 4 — Acrylamide Reduction in Medium Roasted Coffee

The effect of a disclosed compound on acrylamide formation in coffee is outlined in this example. Formulation 1 from Example 1 was used in this example. The reduction potential of acrylamide was investigated in medium roasted coffee. The quantification of acrylamide content was carried out using High-Performance Liquid Chromatography coupled with Tandem

Mass Spectrometry (HPLC-MS/MS).

The medium roasted coffee was prepared by roasting 80g of green Arabica coffee beans at 240°C for 5 minutes. Notably, the first crack occurred around the 3-minute-40-second mark.

The control sample of medium roasted coffee revealed an acrylamide concentration of 130 ppb. In order to test the efficacy of Formulation 1 on acrylamide and furan formation in medium roasted coffee, 80g of green Arabica coffee beans were first soaked in a 100g solution containing 15% w.w. Formulation 1 for 6 hours and the dried out at 80°C 1:30 hours and then at 100°C for another 35 minutes. Thereafter the beans were roasted at 240°C for 5 minutes.

Notably, the first crack occurred around the 3-minute-40-second mark. The treated sample of medium roasted coffee revealed an acrylamide concentration of 112 ppb. In terms of taste, olfactory, and visual characteristics, there was minimal divergence between the control and the treated samples. However, a diminished release of chaff was observed during the roasting of the treated sample, largely due to the majority of the chaff having already been discharged during the soaking process. The results of the acrylamide test can be found in Table 6 and

Figure 1. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Table 6. Effect of Disclosed Compounds on Acrylamide and Furan Formation in Coffee LU103 18%

Food-borne Toxin Coffee Roast Blank (ppb) Formulation 1 (ppb) Reduction =

Acrylamide Medium 130 112 14% 2 -_— D «

The results indicate that Formulation 1 as an example of a disclosed compound according to = N the invention was able to effectively reduce acrylamide in medium roasted coffee. >

SN

De

Example 5 — Furan Reduction in Medium Roasted Coffee “

The effect of a disclosed compound on furan formation in coffee is outlined in this example.

Formulation 1 from Example 1 was used in this example. The reduction potential of furan was investigated in medium roasted coffee. The quantification of furan was determined using a

Headspace technique.

The medium roasted coffee was prepared by roasting 80g of green Arabica coffee beans at 240°C for 5 minutes. Notably, the first crack occurred around the 3-minute-40-second mark.

The control sample of medium roasted coffee revealed a furan concentration of 2700 ppb. In order to test the efficacy of Formulation 1 on furan formation in medium roasted coffee, 80g of green Arabica coffee beans were first soaked in a 100g solution containing 15% w.w.

Formulation 1 for 6 hours and the dried out at 80°C 1:30 hours and then at 100°C for another 35 minutes. Thereafter the beans were roasted at 240°C for 5 minutes. Notably, the first crack occurred around the 3-minute-40-second mark. The treated sample of medium roasted coffee revealed a furan concentration of 1000 ppb. In terms of taste, olfactory, and visual characteristics, there was minimal divergence between the control and the treated samples.

However, a diminished release of chaff was observed during the roasting of the treated sample, largely due to the majority of the chaff having already been discharged during the soaking process. The results of the acrylamide test can be found in Table 7 and Figure 1.

Table 7. Effect of Disclosed Compounds on Acrylamide and Furan Formation in Coffee

Food-borne Toxin Coffee Roast Blank (ppb) Formulation 1 (ppb) Reduction

Furan Medium 2700 1000 63%

The results indicate that Formulation 1 as an example of a disclosed compound according to the invention was able to effectively reduce furan in medium roasted coffee. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Example 6 — Acrylamide Reduction in Gingerbread LUT03 18

AS

The effect of a disclosed compound on acrylamide formation in gingerbread is outlined in this = example. Formulation 2 from Example 1 was used in this example. The quantification of 2 acrylamide content was carried out using High-Performance Liquid Chromatography coupled 2 5 with Tandem Mass Spectrometry (HPLC-MS/MS). The recipe for the gingerbread can be found i nN in Table 8 and the results of the acrylamide tests can be found in Table 9 and Figure 2. 3 &

Table 8. Gingerbread Recipe SD

Ingredient Weight (g) Bakers-%

Flour Type 405 200.00 100.0%

Powdered sugar 66.66 33.3%

Molasses 50.00 25.0%

Butter 41.12 20.6%

Ammonium bicarbonate 0.56 0.3%

Baking soda 1.66 0.8%

Salt 1.66 0.8%

Water 24.00 12.0%

Cinnamon powder 0.83 0.4%

Ginger powder 0.42 0.2%

Clove powder 0.42 0.2%

Additive (Formulation 2) 0.007 1407280 60% 07% 14%

The given recipe was chosen to test the disclosed compounds in a challenging environment, as ingredients such as cinnamon and ammonium bicarbonate are known to yield high acrylamide levels. The Gingerbread samples were prepared by amalgamating sugar and fat until achieving a homogenous texture and subsequently integrating all constituents excluding flour, leavening agents, and any additional additives. Upon thorough blending, the remaining components were introduced, whereafter the dough was refrigerated. For the baking phase, the oven was set to a standard heat of 180°C, utilizing both upper and lower heating elements.

A two-stage baking procedure was implemented to ensure maximal acrylamide development.

Initially the doughs were baked for 9 minutes and 30 seconds, followed by a cooling interlude, then a secondary baking phase for 5 minutes.

Table 9. Effect of Disclosed Compound on Acrylamide Formation in Gingerbread white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Additive Dosing Acrylamide (ppb) Reduction LU109188 0.7 bakers-% 744 12% a% 1.4 bakers-% 618 27% 2 S

The results indicate that Formulation 2 as an example of a disclosed compound according to ne the invention was able to effectively reduce acrylamide in gingerbreads at low concentrations. % N ~ A

Example 7 — Acrylamide Reduction in Crispbread

The effect of a disclosed compound on acrylamide formation in crispbread is outlined in this example. Formulation 3 from Example 1 was used in this example. The quantification of acrylamide content was carried out using High-Performance Liquid Chromatography coupled with Tandem Mass Spectrometry (HPLC-MS/MS). The recipe for the crispbread can be found in Table 10 and the results of the acrylamide tests can be found in Table 11 and Figure 3.

Table 10. Crispbread Recipe

Ingredient Weight (g) Bakers-% ‘Ryefour ~~ 100.00 333% —

Wheat flour 100.00 33.3%

Whole wheat flour 50.00 16.7%

Whole grain rye flour 50.00 16.7%

Sunflower seeds 50.00 16.7%

Sesame seeds 50.00 16.7%

Ground fennel 2.00 0.7%

Butter 70.00 23.3%

Water 350.00 116.7%

Baking powder 4.00 1.3%

Sugar 2.00 0.7%

TS aa

Additive (Formulation 3) 0.00/3.00 0.0% /1.0% white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

The crispbread samples were prepared by initially preheating the oven to 160°C. The different LU10318%

ÈS types of flour, seeds, baking powder, salt, sugar, and fennel powder were combined. À well S was created for the softened butter and water, mixed and kneaded into an elastic dough, and oo then left to rest in a cool place for 30 minutes. The dough was subsequently rolled out and © NN

Von baked for 15 minutes, after which it was divided into specified sample sizes and baked for an fy ond additional 30 minutes. = N

Nd

Table 11. Effect of Disclosed Compound on Acrylamide Formation in Crispbread "nn

Additive Dosing Acrylamide (ppb) Reduction 0 baker-% 380 - 1.0 bakers-% 77 80%

The results indicate that Formulation 3 as an example of a disclosed compound according to the invention was able to effectively reduce acrylamide in crispbreads at low concentrations. white ip | Patent & Legal

BRAL-0008-P-LU 07.08.2023 LU Patent Application

Claims (19)

CLAIMS LUTOS18R

1. An acidic composition, preferably a food additive acidic composition, as additive in $ thermally processed food items, employing an at least dual-component mixture, oR comprising © = i. a first component comprising at least a salt that comprises at least an anion, 2 N° preferably a C2-Ce mono- and/or di- and/or tri-valent carboxylic acid derived x anion and/or oxyacid derived anion, and at least a metal cation, De ii. — a second component comprising at least one acid, preferably an organic C2-Ce ~ carboxylic acid, characterized in that the composition is leavening agent-, GMO- and coating-free and reduces food-borne toxins produced during thermal processing, preferably in a temperature range between 80 and 400°C, of food-items when applied.

2. The composition according to claim 1, wherein the salt comprises at least a C2-Ce mono- and/or di- and/or tri-valent carboxylic acid derived anion, preferably substituted with an alkyl, hydroxy, and sulfhydryl group, and/or oxyacid derived anion and at least a metal cation, preferably mono-, di- and/or tri-charged, or a mixture thereof.

3. The composition according to claim 2, wherein the salt comprises at least an anion selected from the group consisting of C2-Cs mono-, di-, tricarboxylates, phosphates, sulfates, sulfites; and at least a metal cation selected from the group consisting of sodium (Na*), potassium (K*), calcium (Ca?*) ferric iron (Fe**), or a mixture thereof.

4. The composition according to claims 2 and 3, wherein the salt comprises at least an C2-Ce Mono- and/or di- and/or tri-valent carboxylic acid derived anion selected from the group consisting of acetate, propanoate, lactate, citrate, malate and tartrate; and a metal cation selected from the group consisting of sodium (Na*), potassium (K*), calcium (Ca?*) ferric iron (Fe**) or a mixture thereof.

5. The composition according to claim 1, wherein the C,-C¢ mono- and/or di- and/or tri- valent carboxylic acid is preferably substituted with an alkyl, amino, hydroxy, and sulfhydryl group. white ip | Patent & Legal BRAL-0008-P-LU 07.08.2023 LU Patent Application

6. The composition according to claim 5, wherein the C2-Cs mono- and/or di- and/or tri- LU10318% valent carboxylic acid is selected from the group consisting of acetic acid, propanoic + acid, lactic acid, citric acid, malic acid, tartaric acid, glycine, cysteine, leucine, and os glutamic acid or a mixture thereof. Te £3

7. The composition according to any claims 1 to 6, wherein the reduction in food-borne = @ toxins preferably refers to thermally formed food toxins, especially preferably the food- toxins acrylamide, furan and hydroxymethylfurfural. S 3

8. The composition according to any claims 1 to 7, wherein the content of preferably at least one, more preferably at least two of the food-toxins selected from acrylamide, furan and hydroxymethylfurfural is reduced, while the formation of the other food-toxins is preferably simultaneously not promoted.

9. The composition according to any claims 1 to 8, wherein food-borne toxins, especially acrylamide, furan and hydroxymethylfurfural, are reduced preferably by 10 to 100%, more preferably between 12 and 95%, most preferably between 14 and 90% in comparison with the untreated food-items, measured by HPLC-MS/MS.

10. The composition according to claims 1 to 9, wherein the mass ratio of the second component to the first component is in the range of between 1:19 and 2:3, more preferably between 1:9 and 7:13.

11. The composition according to any claims 1 to 10, wherein all the components of the composition, especially preferably the first and second component, are approved food additives and/or GRAS substances, more preferably food additives with an E number as approved by the European Food Safety Authority (EFSA) and/or food additives with FEMA number by the Food and Drug Administration (FDA).

12. A liquid composition for treatment of non-powdered food items, preferably such as coffee, potato products, nuts, or legumes, comprising a composition according to any claims 1 to 11, wherein the liquid composition comprises the composition in a liquid in a range of 5 to 80 wt%, more preferably in a range of 10 to 60 wt% of the total weight of the liquid composition. white ip | Patent & Legal BRAL-0008-P-LU 07.08.2023 LU Patent Application

LU10318%

13. A Kit providing an acidic composition according to claims 1 to 12, wherein the kit + comprises at least: oo i. afirst container providing a first component according to any claims 1, 2-4, fy ond ii. a second container providing a second component according to any claim 1, 5 = ® or 6, > characterized in that ee the composition provided by the kit is leavening agent-, GMO- and coating-free and reduces food-borne toxins produced during thermal processing of food-items, preferably in a temperature range between 80 and 400°C, when applied.

14. A method for preparing the composition according to any of the claims 1 to 12, wherein i. a first component according to any claim 1, 2-4,

ii. a second component, according to any claim 1, 4 or 5, individually or as a mixture is then added,

iii. then the first and second components and preferably additional components are blended at room temperature.

15. A method of preparing thermally treated food-items having reduced levels of food- borne toxins, wherein the food-item is treated with a composition according to any one of claims 1 to 12, either by mixing the food items with the composition and/or by soaking the food-items in a liquid composition according to claim 12 prior to thermal treatment, preferably but not limited to heating, boiling, frying and/or roasting.

16. The use of a composition according to claims 1 to 12 and/or a kit according to claim 13, wherein said composition and/or kit is brought into solution in order to be absorbed by food prior to thermal processing.

17. The use of a composition according to claims 1 to 12 and/or a kit according to claim 13 in bakery and extruded products including breads, wafers, crackers, cookies, biscuits, breakfast cereals and rusks. white ip | Patent & Legal BRAL-0008-P-LU 07.08.2023 LU Patent Application

18. The use of a composition according to claims 1 to 12 and/or a kit according to claim LU10318% TH 13 in vegetable-based, legume-based, nut-based, and fruit-based products including S potatoes and olives. os Lan CN Oo

19. The use of a composition according to claims 1 to 12 and/or a kit according to claim Bw 13 in hot and cold beverages and syrup-like substances including coffee, fruit juices, = S Nd alcoholic beverages, and honey. SN De ue white ip | Patent & Legal BRAL-0008-P-LU 07.08.2023 LU Patent Application