Compositions and methods for preserving edible compositions

Abstract

This disclosure relates to compositions comprising preservatives for edible compositions and products thereof, and methods of making and using the same. Embodiments disclosed herein may include an edible composition comprising at least one unsaturated fat; and a preservative composition having a between 40% to 100% (w / w) total rice bran extract content, wherein the preservative composition is effective to: reduce at least an oxidation value of the edible composition such that the edible composition has at least 25% lower than the shelf life of a control not comprising the preservative composition, or increase shelf life of the edible composition that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

Description

Attorney Docket No. 169965-011402 / PCTElectronically Filed: October 8, 2025COMPOSITIONS AND METHODS FOR PRESERVING EDIBLE COMPOSITIONSCROSS REFERENCE TO RELATED APPLICATIONS

[0001] The present application claims the benefit of and priority to U.S. Provisional Patent Application No. 63 / 704,763, filed October 8, 2024, incorporated herein by reference in its entirety.FIELD

[0002] The present disclosure relates to compositions comprising preservatives for edible compositions and products thereof, and methods of making and using the same.BACKGROUND

[0003] Conventionally, preservatives are used in edible compositions for increasing their shelf life. However, many preservatives used in edible compositions are synthetic or require the addition of synthetic materials. There is a need for a reliable natural preservative for edible compositions with increased longevity to minimize the reliance on synthetic preservatives or other synthetic materials.SUMMARY

[0004] In some aspects, the techniques described herein relate to a food product including: an edible composition including at least one unsaturated fat; and a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

[0005] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not including the preservative composition.

[0006] In some aspects, the techniques described herein relate to a food product, wherein the edible composition treated with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not including the preservative composition.

[0007] In some aspects, the techniques described herein relate to a food product, wherein the shelf life is based on a taste, aroma or combination thereof.

[0008] In some aspects, the techniques described herein relate to a food product, further including an amount of an acid sufficient to provide a pH between 2.5 and 4.5.1ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0009] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

[0010] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition includes a soluble rice bran extract.

[0011] In some aspects, the techniques described herein relate to a food product, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0012] In some aspects, the techniques described herein relate to a food product, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control including an untreated edible composition.

[0013] In some aspects, the techniques described herein relate to a food product, further including an active ingredient between about 0.001 and 0.1% (w / w).

[0014] In some aspects, the techniques described herein relate to a food product including: an edible composition including at least one unsaturated fat; and a preservative composition having a total rice bran extract content such that the food product after processing has an oxidation value that is at least 25% lower than the oxidation value of a control not including the preservative composition.

[0015] In some aspects, the techniques described herein relate to a food product, further including an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

[0016] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition includes from 40% to 100% (w / w) total rice bran extract content.

[0017] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

[0018] In some aspects, the techniques described herein relate to a food product, wherein the preservative composition includes a soluble rice bran extract.

[0019] In some aspects, the techniques described herein relate to a food product, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0020] In some aspects, the techniques described herein relate to a food product, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control including an untreated edible composition.

[0021] In some aspects, the techniques described herein relate to a food product, wherein the food product treated with the preservative composition has a has a shelflife that is at least 15% greater than the shelf life of a control not including the preservative composition.2ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0022] In some aspects, the techniques described herein relate to a food product, further including an active ingredient between about 0.001 and 0.1% (w / w).

[0023] In some aspects, the techniques described herein relate to a method of preparing a food product, the method including contacting an edible composition including at least one unsaturated fat with a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

[0024] In some aspects, the techniques described herein relate to a method, wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not including the preservative composition.

[0025] In some aspects, the techniques described herein relate to a method, wherein the edible composition contacted with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not including the preservative composition.

[0026] In some aspects, the techniques described herein relate to a method, wherein the shelf life is based on a taste, aroma or combination thereof.

[0027] In some aspects, the techniques described herein relate to a method, further including an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

[0028] In some aspects, the techniques described herein relate to a method, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

[0029] In some aspects, the techniques described herein relate to a method, wherein the preservative composition includes a soluble rice bran extract.

[0030] In some aspects, the techniques described herein relate to a method, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0031] In some aspects, the techniques described herein relate to a method, wherein the edible composition contacted with the preservative composition has a peroxide content that is between 10% to 150% less than a control including an untreated edible composition.

[0032] In some aspects, the techniques described herein relate to a method, further including an active ingredient between about 0.001 and 0. 1% (w / w).BRIEF DESCRIPTION OF THE DRAWINGS

[0033] The present disclosure is further described in the detailed description which follows, in reference to the noted plurality of drawings by way of non-limiting examples of exemplary73ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 embodiments, in which like reference numerals represent similar parts throughout the several views of the drawings, and wherein:

[0034] FIGS. 1-2 provide sensory evaluation results from incorporating a preservative for edible compositions of the present disclosure into an exemplary ranch dressing at pH 4 and pH 3, respectively;

[0035] FIGS. 3-4 provide peroxide value results from incorporating a preservative for edible compositions of the present disclosure into an exemplary ranch dressing at pH 4 and pH 3. respectively;

[0036] FIGS. 5-7 provide sensory evaluation results from incorporating a preservative for edible compositions of the present disclosure into an exemplary' mayonnaise based on rancid, eggy. and vinegar aromas, respectively, at ambient storage conditions;

[0037] FIG. 8 provides peroxide value results from incorporating a preservative for edible compositions of the present disclosure into an exemplary mayonnaise at ambient storage conditions;

[0038] FIGS. 9-11 provide sensory evaluation results from incorporating a preservative for edible compositions of the present disclosure into an exemplary mayonnaise based on rancid, eggy, and vinegar aromas, respectively, at accelerated storage conditions; and

[0039] FIG. 12 provides peroxide value results from incorporating a preservative for edible compositions of the present disclosure into an exemplary mayonnaise at accelerated storage conditions.

[0040] While the above-identified drawings set forth presently disclosed embodiments, other embodiments are also contemplated, as noted in the discussion. The present disclosure presents illustrative embodiments by way of representation and not limitation. Numerous other modifications and embodiments can be devised by those skilled in the art which fall within the scope and spirit of the principles of the presently disclosed embodiments.DETAILED DESCRIPTION

[0041] The present disclosure relates generally to preservatives for edible compositions and products thereof which enhance a shelf life of edible compositions to which they are added. In some embodiments, the present disclosure relates to compositions, method of making and method of using preservatives for edible compositions comprising preservatives for edible compositions.4ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCTElectronically Filed: October 8, 2025Compositions comprising preservatives for edible compositions and products thereof

[0042] Shelf life of pourable or spoonable food products, such as dressings and sauces, is a desirable characteristic for increased longevity. Many pourable and spoonable dressings and sauces that are shelf stable (prior to opening) currently utilize synthetic preservatives. One of the most commonly used synthetic preservative is ethylenediaminetetraacetic acid (EDTA), which is effective for enhancing a shelf life of various food products but is known to have several side effects such as abdominal cramps, nausea, vomiting, diarrhea, headache, low blood pressure, skin problems, and fever. Thus, there is a need for natural alternatives with fewer side effects but can be equivalent or more efficient at extending the shelf life of food products.

[0043] In some embodiments, the edible compositions and products described herein comprise at least an edible composition and at least one preservative for edible composition(s). In some embodiments, the preservative for edible compositions provided herein comprise rice bran extract. Rice bran is a nutrient-dense composition derived from the milling of rice. Rice bran is a rich source of protein, fat, carbohydrates, and a number of micronutrients such as vitamins, minerals, anti-oxidants and phytosterols. Rice bran extract has the advantage of being allnatural and low in fat, and be a natural alternative to synthetic or other natural preservatives in increase a shelf life of a food product. Further, rice bran extract may provide protection by delaying the interaction of elements that initiate oxidation of the fat in edible compositions or products. The rice bran extract may do so by interrupting the oxidative pathway through the removal of elements or reactants that continue naturally occurring oxidation reactions in such food products.

[0044] In some embodiments, food products described herein comprise edible compositions or edible composition products. In some embodiments, an edible composition comprises a composition where a preservation or an increase in shelf-life of the edible composition is desired. In some embodiments, an edible composition comprises an unsaturated fat. In some embodiments, an unsaturated fat comprises a monounsaturated fat or a polyunsaturated fat. In some embodiments, an unsaturated fat comprises an oil. Generally, the more oil or other unsaturated fat in the edible composition, the more flowable or pourable the edible composition can be. In some embodiments, an edible composition comprises metal ions. In some embodiments, an edible composition comprises an oil-in-water emulsion or a water-in-oil emulsion.

[0045] In some embodiments, an edible composition comprises a mixture, an emulsion, a solution, a pourable or spoonable mixture, a pourable or spoonable emulsion, a pourable or5ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 spoonable solution, or the like. In some embodiments, edible compositions include pourable or spoonable dressings or sauces, condiments, dips, spreads, canned foods, or the like.

[0046] In some embodiments, an edible composition described herein comprise oil, a surfactant or emulsifier, and water. In some embodiments, an edible composition comprises an acid. In some embodiments, an edible composition comprises a dressing, which may comprise, in an example, about 5% to about 55% oil, about 0.1% to about 4% emulsifier, about 30% to about 90% water, and an acid in an amount effective to provide an acidic pH of about 3 to about 4. In some embodiments, an edible composition comprises an oil in a range of about 1 to 10%, 5 to 20%, 10 to 25%, 15-30%, 20-35%, 25-45%, 35-50%, 45-60%, 50-75%, 70-90%, or 75-99%. In some embodiments, an edible composition comprises an emulsifier in a range of about 0.1 to 1%, 0.5 to 2%, 1 to 2.5%. 1.5-3%, 2-3.5%, 2.5-4.5%, 3.5-5%, 4.5-6%. 5-7.5%, 7- 9%, 7.5-9.9%, 9-15%, 11-18% or 15-25%. In some embodiments, an edible composition comprises water or other diluent in a range of about 1 to 10%, 5 to 20%, 10 to 25%, 15-30%, 20-35%, 25-45%, 35-50%, 45-60%, 50-75%, 70-90%, or 75-99%.

[0047] In some embodiments, the edible compositions described herein may be a one phase (e.g.. a creamy or cheese-based dressing) or two phase (e.g.. a vinaigrette dressing) product. In some embodiments, the edible composition comprises an apparent viscosity of 100-500 m.Pa.s. In some embodiments, an edible composition comprises a non -Newtonian fluid. In some embodiments, edible composition comprises a Newtonian fluid.

[0048] In some embodiments, the dressing comprises a ranch, vinaigrette, blue cheese. Italian, Russian, honey mustard, Caesar, or any other dairy or non-dairy dressings.

[0049] In some embodiments, the sauce comprises emulsified sauce, tomato sauce, meat sauce, butter sauce, barbecue sauce, cheese sauce, cocktail sauce, or the like.

[0050] In some embodiments, an edible composition comprises condiments (e.g., ketchup, mustard, mayonnaise, barbecue sauce, teriyaki sauce, soy sauce, sour cream, hot sauce, aioli, bechamel, alfredo, beamaise, caramel, chili, cranberry, chutney, fish paste, garlic, gravy, hoisin, hollandaise, icing, chocolate, syrup including maple, marinara, miso, oyster, pesto, pico de gallo, remoulade, salsa, tartar, tzatziki, wasabi, tomato, or the like), yogurts (strained, unstrained. Greek, goat milk, or the like), butters (salted, unsalted, sweet cream, pasteurized, cultured, clarified, plant-based, organic, margarine, spreadable, ghee, whipped, nut-based including peanut, hazelnut, pistachio, coconut, cashew, soy nut, sunflower seed, almond, walnut, macadamia, pecan, Brazil nut, chestnut, pine nut, or the like), spreads (e.g., hummus, tahini, jelly, jam. preserves, yeast, caviar, pate, vegemite, marmite, honey, cheese-based, fruitbased, vegetable-based, or the like), or the like.6ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0051] In some embodiments, an oil comprises any food grade oil. In some embodiments, the oil is liquid at refrigeration temperatures. In some embodiments, the oil may include one or more of olive, canola, avocado, soybean, safflower, sunflower, sesame, grapeseed, almond, cottonseed, peanut, cashew, com, algal, or a combination thereof. In some embodiments, the oil comprises a high oleic version of any of these oils so has to have a higher oxidative stability , which may improve performance of the preservative for edible compositions. Other oils, including essential oil. may also be suitable if appropriate.

[0052] In some embodiments, the rice bran extract may be similar to or processed similar to the rice bran extract described in US Patent Application No. 12 / 016,363, which is incorporated herein by reference in its entirety. In some embodiments, the preservative for edible compositions may be a soluble portion of the rice bran extract. In some embodiments, the preservative for edible compositions may be an insoluble portion of the rice bran extract. In some embodiments, the preservative for edible compositions comprises a combination of both solution and insoluble portions of the rice bran extract. Soluble components of rice bran can include flavor compounds naturally extracted from rice bran that enhance the flavor of a finished product. In some embodiments, the soluble portions of rice bran extract can be separated from insoluble components of rice bran by one or more processes known in the art. In some embodiments, one or more processes described herein can be used to adjust a phosphorous content of the rice bran extract, described in more detail below. In some embodiments, the insoluble components can be removed by bag filtration, shaker screen filtration, gravity decantation, centrifugation, or membrane filtration. For example, in some embodiments, the components in the solution are further separated from insoluble components by centrifugation and microfiltration (e.g., with a 2 pm filter). In some embodiments, the insoluble components that are removed can include carbohydrates, proteins, oil / fat and any other insoluble component. In some embodiments, about 5-25% carbohydrates, about 8-14% proteins, and about 15-30% oil / fat and combinations thereof can be removed during the process described herein. In some embodiments, the soluble portion of suspension contains proteins, fats, carbohydrates, organic and inorganic compounds commonly found in rice bran. In some embodiments, the rice bran extract can have a finished composition of moisture 1-12%. protein 4-12%, fat / oil<0.2%, dietary fiber 3-10%, ash 40-55%, carbohydrate 25-55%, total phosphorous content 4-7%, and calcium 0.03-0.01%.

[0053] In some embodiments, rice bran extract with complete or partial removal of insoluble particulates and / or suspended solids can be treated with ion exchange resin to remove the divalent and trivalent ions present in the liquid extract to make it more soluble and functional7ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 at neutral pH. In some embodiments, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, at least 99.5%, at least 99%, at least 99.5%, or at least 99.9% of divalent and trivalent ions are removed from the rice bran extract. Ion exchange could be any resin known in the art for removing excessive ions present in a solution or ones used for purification purposes. Alternative technologies known in the art to separate metal ions such as, but not limited to, electrodialysis, membrane filtration systems such as ultrafiltration, and nanofiltration can be used to process rice bran extract.

[0054] In some embodiments, pH adjusted rice bran extract can be vacuum evaporated to remove excess water to increase the concentration of solids in solution (e.g. % weight solid in solution). In some embodiments, rice bran extract is then pasteurized. In some embodiments, prior to evaporation, rice bran extract can have between about 0.5 and 12% soluble solids. In some embodiments, amount of soluble solids in the rice bran extract is between about 0.5 and 12%, between about 0.5 and 10%, between about 0.5 and 8%, between about 0.5 and 6%, between about 0.5 and 4%, between about 0.5 and 2%, between about 0.5 and 1%. between about 1 and 12%, between about 2 and 12%, between about 4 and 12%, between about 6 and 12%, between about 8 and 12%, or between about 10 and 12%. In some embodiments, the rice bran extract has about 5%-9% soluble solids. In some embodiments, the final solids level in the aqueous solution can be anywhere from 5 to 80% by weight depending upon the processing equipment used to dry the extract as well as the end use of the material. In some embodiments, the solids level can be 40-75% by weight for drying in a vacuum dryer or for direct use as a liquid concentrate in finished application. In some embodiments, rice bran extract is evaporated to about 45-75%, about 50-75%, about 55-75%, about 60-75%, about 65-75%, about 70-75%, about 45-70%. about 45-65%, or about 45-60%, about 45-55% or about 45-50%. In some embodiments, the rice bran extract is evaporated to about 55-60% by weight of soluble solids. For example, a solids level of 40% or lower can be used for drying in case of a spray drying operation. In some embodiments, the moisture content of a dry powder made using the process described herein is less than 10% (e.g., about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, about 3%. about 2% or about 1% moisture content).

[0055] In some embodiments, the rice bran extract compositions can be used in combination with other functional food or functional non-food ingredients. In some embodiments, the rice bran extract compositions can be used for its antioxidant properties due to the presence of phosphorous-based molecules in rice bran extract. In some embodiments, no additional phosphorous or phosphorous-based molecules are added to the rice-bran extract. In some8ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 embodiments, the phosphorous-based molecules are naturally occurring in the rice bran extract. In some embodiments, the rice bran extract is processed so as to increase a phosphorous content of naturally-occurring phosphorous-based molecules in the rice bran extract. In some embodiments, the rice bran extract is processed as described in US Patent Application No. 12 / 016,363, which is incorporated herein by reference in its entirety. In some embodiments, the rice bran extract is processed using methods described herein to increase the percent concentration of naturally occurring phosphorous in the rice bran extract. In some embodiments, the rice bran extract comprises between about 3% to about 9% (w / w) total phosphorous content. In some embodiments, the rice bran extract comprises between about 5% to about 7% (w / w) total phosphorous content. In some embodiments, the rice bran extract comprises from about 0.003% to about 0.08% (w / w) total calcium content. In some embodiments, the rice bran extract further comprises one or more of from about 45% to about 55% (w / w) ash, from about 25% to about 45% (w / w) carbohydrate, from about 4% to about 12% (w / w) protein, and from about 3% to about 10% (w / w) dietary fiber. In some embodiments, the rice bran extract will comprise between 5-6% of total phosphorous content. In some embodiments, the rice bran extract will comprise between 3-9% total phosphorous content. In some embodiments, the total phosphorous content will be between about 3 and 9%, between about 3 and 8%, between about 3 and 7%, between about 3 and 6%, between about 3 and 5%, between about 3 and 4%, between about 4 and 9%, between about 5 and 9%, between about 6 and 9%, between about 7 and 9%. or between about 8 and 9%.

[0056] In some embodiments, a preservative for edible compositions comprises rice bran extract in combination with at least one other component. In some embodiments, the at least one other component comprises a different preservative from rice bran extract. In some embodiments, a different preservative comprises a chelating agent, such as, for example, EDTA, GLDA, MDGA, EDDS, citric acid, tartaric acid, lactic acid, sodium phytate, sodium gluconate, or the like. In some embodiments, the at least one other component comprises a second type of rice bran extract that is different from a first rice bran extract (e.g., a soluble rice bran extract combined with an insoluble rice bran extract). In some embodiments, the at least one other component comprises a diluent (e.g., water, gums, starches, lecithin, alginates, cellulose, or the like).

[0057] In some embodiments, the amount of rice bran extract in the preservative for edible compositions is between about 1-100%. In some embodiments, the amount of rice bran extract in the preservative for edible compositions or preservative for edible composition products is between about 40-100%. In some embodiments, the amount of rice bran extract in the9ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 preservative for edible compositions is about 1%, about 5%, about 10%, about 15%, about 20%. about 25%. about 30%. about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100%.

[0058] In some embodiments, the amount of preservative for edible compositions in an edible composition product is between 0.5 and 2.5%. In some embodiments, the amount of preservative in the edible composition product is between about 0.5 and 2% (w / w). between about 0.5 and 1.5%(w / w), between about 0.5 and l%(w / w), between about 1 and 2.5%(w / w), between about 0.6 and 1.25%(w / w), between 0.3 and 1.25% (w / w), between about 1 and 2%(w / w), between about 0.05 and 2%(w / w), between about 1 and 1.5%(w / w), or between about 1.5 and 2%(w / w) of an edible composition product.

[0059] In some embodiments, a pH of the edible composition product is naturally or treated to be in a range of from 2-8. In some embodiments, the edible composition product is treated with an acid in an amount effective to provide an acidic pH of about 3 to about 4. In some embodiments, the pH of the edible composition product can range from 2 to 2.5, from 2.5 to 3, from 3 to 3.5, from 3.5 to 4. from 4 to 4.5, from 4.5 to 5. from 5 to 5.5, from 5.5 to 6. from 6 to 6.5, from 6.5 to 7, from 7 to 7.5, or from 7.5 to 8. In some embodiments, the pH ranges from 1 to 2. In some embodiments, the pH is about 2, about 2.5, about 3, about 3.5, about 4, about 4.5, about 5, about 5.5. about 6, about 6.5. about 7, about 7.5, or about 8.

[0060] In some embodiments, the edible composition product comprises an acid. The acid can be any mineral or organic acid strong enough to adjust the pH of the suspension to required level and suitable for treatment of the edible composition or edible composition product. Examples of acids that can be used but are not limited for this purpose are phosphoric acid, hydrochloric acid, acetic acid, nitric acid, sulfuric acid, citric acid, malic acid, carbonic acid, or the like. In some embodiments, the acid is added between about 0.01 and 0.1% (w / w), between about 0.1 and 0.2% (w / w), between about 0.2 and 0.3% (w / w), between about 0.3 and 0.4% (w / w), between about 0.4 and 0.5% (w / w), between about 0.5 and 0.6% (w / w), between about 0.6 and 0.7% (w / w), between about 0.7 and 0.8% (w / w), between about 0.8 and 0.9% (w / w), between about 0.9 and 1% (w / w), or between about 1 and 2% (w / w). In some embodiments, the acid is added within a range of between about 0.3% and about 0.5% (w / w).

[0061] In some embodiments, an edible composition product comprising the preservative for edible compositions has a peroxide content that is between 10% to 150% less than a control comprising an edible composition product without the preservative. In some embodiments, the edible composition treated w ith preservative differs in peroxide content by less than 150%, less10ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 than 140%, less than 130%, less than 120%, less than 110%, less than 100%, less than 90%, less than 80%, less than 70%, less than 60%, less than 50%. less than 40%, less than 30%, less than 20% or less than 10% compared to the control edible composition product.

[0062] In some embodiments, an edible composition product comprises flavoring / coloring additives, which may be selected from cloves, ginger, fructose, annatto, turmeric, probiotics, prebiotics, or the like among the many other spices & herbs, or a combination thereof, to enhance flavor. Such additives may be used to imparts a desired flavoring, coloring, or even health benefits.Process for making preservative for edible compositions and products thereof

[0063] In some aspects of this disclosure, a process to generate preservative for edible compositions and edible composition products is provided.

[0064] As described herein, a preservative for edible compositions can be generated by contacting a rice bran extract composition with water. In some embodiments, the rice bran extract is added directly to water at a concentration up to a predetermined concentration.

[0065] In some embodiments, the rice bran extract is added to an aqueous phase of an emulsion. In doing so, the rice bran extract is first added to water, followed by the addition of a surfactant to the water to form a mixture. Surfactants, generally, may prevent stalling of the emulsion, and may be immiscible blending agents that modify the surface tension in the component phase and produce a uniform dispersion so as to help to keep fats suspended in the emulsion. In some embodiments, oil is added to the mixture. The oil may be added slowly and with sufficient shear to create an emulsion from the mixture.

[0066] In some embodiments, the surfactant comprises a mono / diglycerides-mixture or the like. In some embodiments, the surfactant comprises an emulsifier. In some embodiments, an emulsifier comprises egg yolk solids, proteins, arabic gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60, polysorbate 65), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or di octyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, glycerol monostearate (GMS), lecithin (Phosphatidyl choline), poly glycerol polyricinoleic acid (PPGR), mono and diglycerides of fatty acids, glycerol distearate, triacetin, acetylated11ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 monoglyceride, glycerol triactetate, and magnesium stearate, acetic & fatty acid esters of glycerol, ammonium salts of phosphatidic acid, calcium stearoyl (or oleyl) lactylate, citric & fatty acid esters of glycerol, diacetyltartaric, dimethylpolysiloxane, dioctyl sodium sulphosuccinate, lactic acid & fatty acid esters of glycerol, polyglycerol esters, polyglycerol esters of interesterified ricinoleic acid, propylene glycol mono / di-esters, sodium stearoyl (or oleyl) lactylate, sorbitan monostearate, sorbitan tristearate, sucrose acetate isobutyrate, and tartaric & fatty acid esters of glycerol, or a combination thereof.

[0067] In some embodiments, the surfactant is added between about 0.01 and 0.1% (w / w), between about 0.1 and 0.2% (w / w), between about 0.2 and 0.3% (w / w), between about 0.3 and 0.4% (w / w), between about 0.4 and 0.5% (w / w), between about 0.5 and 0.6% (w / w), between about 0.6 and 0.7% (w / w), between about 0.7 and 0.8% (w / w), between about 0.8 and 0.9% (w / w), between about 0.9 and 1% (w / w), or between about 1 and 2% (w / w) of the emulsion.

[0068] As described herein, an edible composition or edible composition product can be generated by contacting an edible composition with a preservative for edible compositions. In some embodiments, an edible composition or edible composition product can be generated by stirnng an edible composition with a preservative for edible compositions for a time period sufficient to create an emulsion. In some embodiments, the rice bran extract is added to the aqueous phase of the edible composition to create a mixture. In some embodiments, the mixture is created by stirring with or without shear.

[0069] In some embodiments, the edible composition or edible composition product is treated with an acid in an amount sufficient to adjust the pH of the suspension to a required level. Examples of acids that can be used but are not limited for this purpose are phosphoric acid, hydrochloric acid, acetic acid, nitric acid, sulfuric acid, citric acid, malic acid, carbonic acid, or the like. In some embodiments, the acid is added between about 0.01 and 0.1% (w / w), between about 0. 1 and 0.2% (w / w), between about 0.2 and 0.3% (w / w), between about 0.3 and 0.4% (w / w), between about 0.4 and 0.5% (w / w), between about 0.5 and 0.6% (w / w), between about 0.6 and 0.7% (w / w), between about 0.7 and 0.8% (w / w), between about 0.8 and 0.9% (w / w), between about 0.9 and 1% (w / w), or between about 1 and 2% (w / w). In some embodiments, the acid is added within a range of between about 0.3% and about 0.5% (w / w).Methods of preserving edible compositions

[0070] In some aspects of this disclosure, a process to preserve edible compositions and edible composition products is provided.12ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0071] In some embodiments, a preservative for edible compositions of the present disclosure increases the shelf life of the edible composition product. In some embodiments, the shelf life of the edible composition product is based on at least a taste, an aroma, a flavor, or a combination thereof. In some embodiments, the shelf life of the edible composition product is based on at least an oxidation value, which may relate to a peroxide value, a -anisidine value, a hexanal value, or a free fatly acid value. In some embodiments, processes described herein include adding a preservative to an edible composition described herein, wherein the preservative is added in an amount sufficient to maintain or increase a shelf-life of the edible composition.

[0072] In some embodiments, the preservative for edible compositions herein may have an impact on the oxidation value so as to slow the rate at which oxidation occurs. In some embodiments, the preservative is effective to reduce at least an oxidation value of the edible composition such that the edible composition has at least 100%, at least 75%, at least 50%, at least 40%, at least 25%, at least 10%, at least 5%, or at least 1% lower than the oxidation value of a control not comprising the preserv ative composition.

[0073] In some embodiments, the preservative for edible compositions herein may have an impact on the quality of a taste, aroma, flavor, or combination thereof so as to increase the shelf life of the edible composition. In some embodiments, the quality of a taste, aroma, flavor or combination thereof is related to a sensory attribute, e.g., rancidity, eggy, vinegar, or the like. In some embodiments, the preservative is effective to prevent a reduction of a quality of a taste, aroma, flavor, or combination thereof or a sensory attribute by a predetermined threshold. In some embodiments, the preservative is effective to prevent a reduction of a quality of a taste, aroma, flavor, or combination thereof or a sensory7attribute by at least, at least 0.5%, at least 1%, at least 5%, at least 25%, at least 50%, at least 75%, or at least 100% relative to a quality of a taste, aroma, flavor, or combination thereof or a sensory attribute of a control not comprising the preservative composition.

[0074] In some embodiments, the preservative for edible compositions herein may be supplemented with other natural or synthetic antioxidants, which include but are not limited to: alpha-tocopherol, carotenoids, flavonoids, catechins, phenolic compounds, isolates or plant extracts, chamomile, rosemary7extract, green tea extract, grapeseed extract, cherry7extract, or a combination thereof.

[0075] In some embodiments, the antioxidant comprises active ingredients. In some embodiments, the active ingredient includes camosic acid and camosol - which may be present, for example, in rosemary extract - or catechins - which may be present, for example,13ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 in green tea extract. In some embodiments, the active ingredients may be present in between about 0.0001 and 0.001% (w / w), between about 0.001 and 0.01% (w / w), between about 0.01 and 0.1% (w / w), between about 0.1 and 0.2% (w / w), between about 0.2 and 0.3% (w / w), between about 0.3 and 0.4% (w / w), between about 0.4 and 0.5% (w / w), between about 0.5 and 0.6% (w / w), between about 0.6 and 0.7% (w / w), between about 0.7 and 0.8% (w / w), between about 0.8 and 0.9% (w / w), between about 0.9 and 1% (w / w), or between about 1 and 2% (w / w) of the emulsion.

[0076] In some embodiments, a preservative for edible compositions of the present disclosure increases the shelf life of the edible composition product by between about 1-2%, about 1-3%, about 1-4%, about 1-5%, about 5-10%. or about 5-20%. In some embodiments, the preservative for edible compositions increases the shelflife of the edible composition product by about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100%, about 110%, about 120%, about 130%, about 140%, about 150%, about 160%, about 170%, about 180%, about 190%, about 200%, about 300%, or about 400%. relative to an edible composition that is not treated with the preservative for edible compositions.

[0077] As described herein, an edible composition or edible composition product is preserved by contacting an edible composition with a preservative of the present disclosure. Such contacting may be performed any number of ways. In some embodiments, the preservative for edible compositions is added to the edible composition after all other ingredients have been added. In some embodiments, preservative for edible compositions is added to the edible composition before the addition of any number of other ingredients, e.g., the oil, the surfactant or emulsifier, the acid, the water, or a combination thereof. In some embodiments, the preservative is added to the edible composition while the preservative for edible compositions is in an oil phase or an aqueous phase. In some embodiments, the preservative for edible compositions may be added based on whether the preservative for edible compositions is dry. When dry, the preserv ative for edible compositions may be added to other dry ingredients before being added to the any number of the other ingredients.

[0078] In some embodiments, the preservative is added to the edible composition at a varying rate. In some embodiments, the preservative is added to the edible composition with varying shear amounts. In some embodiments, the preservative is added to the edible composition with varying pressure amounts. In some embodiments, the preservative is added to the edible composition while controlling exposure of the preservative or the edible composition to an amount of air or other gases. In some embodiments, the preservative is added to the edible composition while controlling exposure of the preservative or the edible composition while14ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 sparging the mixture with an inert gas so as to reduce any amount of dissolved oxygen. In some embodiments, the preservative is added to the edible composition while controlling exposure of the preservative or the edible composition to an amount of light. In some embodiments, the preservative is added to the edible composition while controlling exposure of the preservative or the edible composition to a particular temperature or range of temperatures. In some embodiments, the preservative is added to the edible composition while controlling exposure of the preservative or the edible composition to an amount of humidity. In some embodiments, the preservative is added to the edible composition using continuous mixing or periodic mixing. In some embodiments, the preservative is added to the edible composition using any type of mixing equipment and / or techniques. In some embodiments, the mixing equipment comprises a homogenizer (single stage, dual stage, or the like), a high shear mixer, a liquefier, vortexer, sonicator, agitator, emulsifier, high pressure mixer, or any other tool capable of applying similar amounts of mechanical energy. In some embodiments, the mixing equipment is capable of mixing the preservative into the edible composition using mechanical energy at a rate ranging between about 1 rpm to about 10 rpm, about 10 rpm to about 100 rpm. about 100 rpm to about 1.000 rpm, about 1.000 to about 10,000 rpm. or above 10,000 rpm. In some embodiments, the mixing equipment is capable of mixing the preservative into the edible composition using pressure ranging between about 1 bar to about 10 bar, about 10 bar to about 100 bar, about 100 bar to about 1,000 bar, about 1,000 to about 10,000 bar, or above 10,000 bar.

[0079] In some embodiments, an edible composition or edible composition product is preserved by storing the edible composition or edible composition product under storage conditions for a time period. In some embodiments, the time period is until an aroma and / or flavor of the edible composition or edible composition product is no longer acceptable. In some embodiments, the storage conditions comprise a temperature between 15°C and 40°C. In some embodiments, the storage conditions comprise a humidity between 1% and 100%. In some embodiments, the storage conditions comprise exposure to air. In some embodiments, the storage conditions comprise lighting. In some embodiments, the storage conditions comprise darkness.Illustrative Embodiments

[0080] Embodiment !. A food product comprising:

[0081] a. an edible composition comprising at least one unsaturated fat; and15ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0082] b. a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

[0083] Embodiment 2. The food product of any one of Embodiments 1-2, wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

[0084] Embodiment s. The food product of any one of Embodiments 1-2, wherein the edible composition treated with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

[0085] Embodiment 4. The food product of any one of Embodiments 1-3, wherein the shelf life is based on a taste, aroma or combination thereof.

[0086] Embodiment s. The food product of any one of Embodiments 1-4, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

[0087] Embodiment 6. The food product of any one of Embodiments 1-5, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

[0088] Embodiment 7. The food product of any one of Embodiments 1-6, wherein the preservative composition comprises a soluble rice bran extract.

[0089] Embodiment 8. The food product of any one of Embodiments 1-7, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0090] Embodiment 9. The food product of any one of Embodiments 1 -8, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

[0091] Embodiment 10. The food product of any one of Embodiments 1-9, further comprising an active ingredient between about 0.001 and 0. 1% (w / w).

[0092] Embodiment 11. A food product comprising:

[0093] a. an edible composition comprising at least one unsaturated fat; and

[0094] b. a preservative composition having a total rice bran extract content such that the food product after processing has an oxidation value that is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

[0095] Embodiment 12. The food product of Embodiment 11, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

[0096] Embodiment 13. The food product of any one of Embodiments 11-12, wherein the preservative composition comprises from 40% to 100% (w / w) total rice bran extract content.16ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0097] Embodiment 14. The food product of any one of Embodiments 11-13, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

[0098] Embodiment 15. The food product of any one of Embodiments 1 1-14, wherein the preservative composition comprises a soluble rice bran extract.

[0099] Embodiment 16. The food product of any one of Embodiments 11-154, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0100] Embodiment 17. The food product of any one of Embodiments 11-16, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

[0101] Embodiment 18. The food product of any one of Embodiments 11-17, wherein the food product treated with the preservative composition has a has a shelflife that is at least 15% greater than the shelflife of a control not comprising the preservative composition.

[0102] Embodiment 19. The food product of any one of Embodiments 11-18, further compnsing an active ingredient between about 0.001 and 0.1% (w / w).

[0103] Embodiment 20. A method of preparing a food product, the method comprising contacting an edible composition comprising at least one unsaturated fat with a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

[0104] Embodiment 21. The method of Embodiment 20. wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

[0105] Embodiment 22. The method of any one of Embodiments 20-21, wherein the edible composition contacted with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

[0106] Embodiment 23. The method of any one of Embodiments 20-22, wherein the shelf life is based on a taste, aroma or combination thereof.

[0107] Embodiment 24. The method of any one of Embodiments 20-23, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

[0108] Embodiment 25. The method of any one of Embodiments 20-24, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.17ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0109] Embodiment 26. The method of any one of Embodiments 20-25, wherein the preservative composition comprises a soluble rice bran extract.

[0110] Embodiment 27. The method of any one of Embodiments 20-26, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

[0111] Embodiment 28. The method of any one of Embodiments 20-27, wherein the edible composition contacted with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

[0112] Embodiment 29. The method of any one of Embodiments 20-28, further comprising an active ingredient between about 0.001 and 0.1% (w / w).Examples

[0113] Example 1: Ranch dressing recipes

[0114] Rice bran extract was tested to prolong the shelf life of a ranch dressing compared to an untreated control and EDTA. The evaluation of the ranch dressing was done by sensory evaluation, i.e.. by evaluating the flavor and aroma of the dressing, and by chemical analysis, i.e., by the peroxide value.

[0115] A first ranch dressing was made using the recipes in Table 1 (units in w / w). The pH of the dressing is pH 4. A second ranch dressing was made with a pH of 3, using the recipe in Table 2, by adding phosphoric acid to the ingredients. The treated ranch dressings ere made by adding the rice bran extract or EDTA to the water.Table 1. Ranch dressing recipe pH 4 + / - 0.118ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCTElectronically Filed: October 8, 2025Table 2. Ranch dressing recipe pH 3 + / - 0.1

[0116] The rice bran extract was added at two levels, 0.625% or 1.25%. EDTA was added at 75 ppm, which is the maximum allowed by the FDA.

[0117] Each dressing was then packed into 8 oz jars and stored at room temperature in the dark. The dressing was evaluated at the time of manufacture by tasting and smelling, and weekly thereafter up 17 weeks. The peroxide value was measured by freezing a sample and sending for analysis at a third party laboratory. Samples ere taken at the time of manufacture and periodically thereafter, approximately every two to four weeks.19ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0118] FIGS. 1-2 illustrate results from sensory evaluation of the first ranch dressing and the second ranch dressing, respectively. Sensory evaluation was a combination of taste and aroma for rancidity, and scored on a scale of 0-9, with 0 being no rancidity detected, and 9 being extra strong rancidity detected. A score of 7 was considered unacceptable, and is indicated by a line threshold.

[0119] The results indicate that both ranch dressings with EDTA were considered acceptable throughout the test period. Both control ranch dressings were considered unacceptable at week 7. Both ranch dressings with 1.25% rice bran extract were considered acceptable until week 17. That is an increase in shelflife of 2.4 times that of the control. The ranch dressing with 0.625% rice bran extract at pH 4 was considered acceptable until week 9, whereas the ranch dressing at pH 3 was acceptable until week 12. An increase in shelf life of 28.6% at pH 4 and 71% at pH 3.

[0120] FIGS. 3-4 illustrate results from peroxide value data of the first ranch dressing and the second ranch dressing, respectively, which follow a similar trend as the sensory evaluation results. The control dressings were generally higher in peroxide value than the treated ranch dressing. Measurement of the peroxide value for the control was stopped after it was determined to be unacceptable by sensory evaluation.

[0121] Example 2: Mayonnaise recipes

[0122] Mayonnaise was produced according to the recipe below. The egg, white vinegar, and salt were blended using a Robot Coupe R301 Series D. The soybean oil was added slowly with mixing to produce the emulsion. The mayonnaise was packaged in 20 mL glass scintillation vials, capped, then stored in the dark. In the first study, the samples were stored at room temperature. In the second study, the samples were stored at 40°C. The recipe (TABLE 3) for the mayonnaise consisted of egg, white vinegar, salt, and soybean oil. The egg, white vinegar, and salt were blended util thoroughly mixed. The soybean oil was added slowly until an emulsion was formed and all the oil was added. Products for the treated mayonnaise were incorporated into the egg, white vinegar, and salt.

[0123] TABLE 3 Mayonnaise recipe - weight percent of ingredientsIngredients %Egg 26.91White vinegar 3.14Salt 1.35Soybean oil 68.6120ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCTElectronically Filed: October 8, 2025Total _ 100,00 _

[0124] The mayonnaise was aliquoted by weighing 10 grams of mayonnaise into 20 mL glass scintillation vials. The vials were placed in a storage tray and stacked and enclosed in a box. For the room temperature test (Test 1 ), the box was placed on a counter. The room temperature was set to 72°F (22.2°C). For the accelerated test (Test 2), the box was placed in an incubator with the temperature set to 104°F (40°C).

[0125] Samples were then evaluated by sensory (aroma) and chemical (peroxide value) testing. For peroxide value testing, samples were frozen and sent overnight to an outside lab for analysis. For Test 1 samples were evaluated for aroma and sent for peroxide value testing at time 0 and then every three to four weeks. For Test 2 samples were evaluated for aroma at time 0 and every week thereafter. Samples were sent for peroxide value at time 0 and every two weeks thereafter.

[0126] Sensory evaluation was done by a panel that was trained to evaluate three sensory’ aroma attributes: eggy, vinegar, and rancidity7. Three training sessions were conducted prior to the start of testing. Panelists’ training notes were kept and provided to them during evaluation for their reference. Samples were compared to standards of fresh mayonnaise and oxidized soybean oil. Attributes were scored on a scale of 0 to 10. For eggy and vinegar, a score of 0 indicated no eggy7or vinegar aroma, while a score of 10 indicated a strong eggy or vinegar aroma. F or rancid, a score of 0 indicated no rancid aroma, while a score of 10 indicated a strong rancid aroma. For rancid, a sample was considered as failed when the sensory score reached a value of six (6).

[0127] Test 1 included an evaluation of antioxidants in mayonnaise at ambient storage conditions under dark. In Test 1, mayonnaise was treated with ethylenediaminetetraacetic acid (EDTA) 75 ppm. Rice Bran Extract (RBX) 0.6%, or a Control with no added treatment.

[0128] FIG. 5 illustrates sensory attribute testing based on rancid aroma at ambient storage conditions. Sensory panelists evaluated mayonnaise for rancid aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soybean oil.

[0129] FIG. 6 illustrates sensory attribute testing based on eggy aroma at ambient storage conditions. Sensory panelists evaluated mayonnaise for eggy aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soy bean oil.21ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0130] FIG. 7 illustrates sensory attribute testing based on vinegar aroma at ambient storage conditions. Sensory panelists evaluated mayonnaise for vinegar aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soybean oil.

[0131] The rancid aroma (FIG. 5) of the Control mayonnaise reached a score of 6 at week 36, well before the EDTA or RBX treated mayonnaise. The RBX 0.6% treated mayonnaise reached week 44 before failing the sensory evaluation. The EDTA treated mayonnaise was still considered acceptable at the week 44 timepoint. The eggy and vinegar (FIGS. 6-7, respectively) attributes were similar between treatments, with EDTA being scored slightly higher in general.

[0132] FIG. 8 illustrates peroxide value testing at ambient storage conditions. Mayonnaise samples at Time 0 and every two weeks afterward were sent to an outside lab to determine the peroxide value.

[0133] The peroxide values of the mayonnaise increased over time, with the rate of increase slower in the EDTA and RBX 0.6% treated mayonnaise.

[0134] The mayonnaise treated with RBX 0.6% extended the shelf life of the mayonnaise compared to the control by 8 weeks. The RBX 0.6% provided a significant increase in protection from oxidation.

[0135] Test 2 included an evaluation of antioxidants in mayonnaise under accelerated conditions under dark. In Test 2, mayonnaise was treated with EDTA 75 ppm, RBX 0.3%, RBX 0.6%, or a Control with no added treatment.

[0136] FIG. 9 illustrates sensory' attribute testing based on rancid aroma at accelerated storage conditions. Sensory panelists evaluated mayonnaise for rancid aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soybean oil.

[0137] FIG. 10 illustrates sensory attribute testing based on eggy' aroma at accelerated storage conditions. Sensory panelists evaluated mayonnaise for eggy aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soybean oil.

[0138] FIG. 11 illustrates sensory' attribute testing based on vinegar aroma at accelerated storage conditions. Sensory' panelists evaluated mayonnaise for vinegar aroma on a scale of 0 to 10. The aroma of stored samples was compared to standards of fresh mayonnaise and oxidized soybean oil.22ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0139] FIG. 12 illustrates peroxide value testing at accelerated storage conditions. Mayonnaise samples at Time 0 and every two weeks afterward were sent to an outside lab to determine the peroxide value.

[0140] The Control mayonnaise was considered rancid at week 9. The mayonnaise with RBX 0.3% was considered rancid at week 16, while the mayonnaise with RBX 0.6% was considered rancid at week 17. The EDTA treated mayonnaise was also considered rancid at week 17. The RBX showed a dose response where the 0.6% dose provided a longer shelf life over the 0.3% dosage level. The RBX 0.6% matched the shelf life of EDTA 75 ppm under accelerated conditions. RBX can be dosed from 0.3% to 0.6% (wt / wt) commensurate with the level of shelf life desired.

[0141] The results indicate that for mayonnaise treated with RBX. at ambient temperature, the sensory attribute testing showed an increase of 14 weeks in shelf-life, which was about a 46.7% or 1.47 times increase relative to the Control mayonnaise, whereas at accelerated storage conditions, the sensory attribute testing showed an increase of about 8 weeks in shelf-life, which was about an 88.9% or 1.89 times increase relative to the Control mayonnaise.

[0142] The RBX can be used in conjunction with other natural antioxidants commonly used in foodstuffs. Natural antioxidants such as, but not limited to, camosic acid and camosol from rosemary, rosmarinic acid from rosemary, green tea extract, ascorbic acid, tocopherol, and polyphenols.

[0143] Many modifications and alternative embodiments of the present disclosure will be apparent to those skilled in the art in view of the foregoing description. Accordingly, this description is to be construed as illustrative only and is for the purpose of teaching those skilled in the art the best mode for carrying out the present disclosure. Details of the structure may vary substantially without departing from the spirit of the present disclosure, and exclusive use of all modifications that come within the scope of the appended claims is reserved. Within this specification embodiments have been described in a way which enables a clear and concise specification to be wntten. but it is intended and will be appreciated that embodiments may be variously combined or separated without parting from the present disclosure. It is intended that the present disclosure be limited only to the extent required by the appended claims and the applicable rules of law.23ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025

[0144] It is also to be understood that the following claims are to cover all generic and specific features of the present disclosure described herein, and all statements of the scope of the present disclosure which, as a matter of language, might be said to fall therebetween.24ACTIVE 715377951 v1

Claims

Attorney Docket No. 169965-011402 / PCTElectronically Filed: October 8, 2025CLAIMSWhat is claimed is:

1. A food product comprising: an edible composition comprising at least one unsaturated fat; and a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

2. The food product of claim 1, wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

3. The food product of claim 1 , wherein the edible composition treated with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

4. The food product of claim 3. wherein the shelf life is based on a taste, aroma or combination thereof.

5. The food product of claim 1, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

6. The food product of claim 1. wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

7. The food product of claim 1, wherein the preservative composition comprises a soluble rice bran extract.

8. The food product of claim 1, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

9. The food product of claim 1, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

10. The food product of claim 1, further comprising an active ingredient between about 0.001 and 0.1% (w / w).

11. A food product comprising: an edible composition comprising at least one unsaturated fat; and25ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 2025 a preservative composition having a total rice bran extract content such that the food product after processing has an oxidation value that is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

12. The food product of claim 11, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

13. The food product of claim 11, wherein the preservative composition comprises from 40% to 100% (w / w) total rice bran extract content.

14. The food product of claim 11, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

15. The food product of claim 11, wherein the preservative composition comprises a soluble rice bran extract.

16. The food product of claim 11, wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

17. The food product of claim 11, wherein the edible composition treated with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

18. The food product of claim 11, wherein the food product treated with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

19. The food product of claim 1 1 , further comprising an active ingredient between about 0.001 and 0.1% (w / w).

20. A method of preparing a food product, the method comprising contacting an edible composition comprising at least one unsaturated fat with a preservative composition having a between 40% to 100% (w / w) total rice bran extract content.

21. The method of claim 20, wherein the preservative composition is effective to reduce at least an oxidation value of the edible composition such that the oxidation value of the edible composition is at least 25% lower than the oxidation value of a control not comprising the preservative composition.

22. The method of claim 20, wherein the edible composition contacted with the preservative composition has a has a shelf life that is at least 15% greater than the shelf life of a control not comprising the preservative composition.

23. The method of claim 22. wherein the shelf life is based on a taste, aroma or combination thereof.26ACTIVE 715377951 v1Attorney Docket No. 169965-011402 / PCT Electronically Filed: October 8, 202524. The method of claim 20, further comprising an amount of an acid sufficient to provide a pH between 2.5 and 4.5.

25. The method of claim 20, wherein the preservative composition is at a concentration from 0.3 to 1.25% (w / w) of the food product.

26. The method of claim 20, wherein the preservative composition comprises a soluble rice bran extract.

27. The method of claim 20. wherein the edible composition is selected from one or more of: dressings, sauces, condiments, dips, spreads, canned foods, oil-in-water emulsions, and water-in-oil emulsions.

28. The method of claim 20, wherein the edible composition contacted with the preservative composition has a peroxide content that is between 10% to 150% less than a control comprising an untreated edible composition.

29. The method of claim 20, further comprising an active ingredient between about 0.001 and 0.1% (w / w).27ACTIVE 715377951 v1

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