Compositions and methods for reducing the amount of acrylamide in foods

Abstract

Compositions including carnosic acid and tocopherols as acrylamide reducing agents are provided, as well as methods and uses of such compositions, and products obtained when using such compositions.

Description

[Technical field]

[0001] Technical Field The present invention generally relates to a composition that can reduce the formation of acrylamide in heat-processed foods.It further relates to the use of the composition in producing heat-processed foods, and to a method for preparing foods with reduced levels of acrylamide.It also relates to foods with reduced levels of acrylamide. [Background technology]

[0002] background The formation of acrylamide in foods that are heated or processed at high temperatures (e.g. baked, fried, roasted, etc.) is of concern to consumers because acrylamide has been classified as a possible carcinogen. Acrylamide is formed as a by-product of the Maillard reaction, which is responsible for various colors and flavors in foods. This occurs primarily when foods containing high amounts of asparagine and reducing sugars are heated above 120°C.

[0003] One way to prevent acrylamide formation is to reduce the amount of asparagine and / or reducing sugars in the food before heating. However, this requires food manipulation, which adds cost and can have effects on the taste, texture, and color of the resulting product. Alternatively, the addition of asparaginase to the food prior to heat treatment can reduce the formation of acrylamide. It would be desirable to provide new or improved methods for the reduction of acrylamide in foods. Summary of the Invention

[0004] overview According to a first aspect of the present invention, there is provided a composition for use as an acrylamide reducing agent. According to a second aspect of the present invention, there is provided the use of the composition as an acrylamide reducing agent.

[0005] According to a third aspect of the present invention, there is provided a method for reducing the amount of acrylamide in a food product. According to a fourth aspect of the present invention there is provided a food product having reduced levels of acrylamide. According to a fifth aspect of the present invention, there is provided a frying composition that allows the preparation of food products having reduced amounts of acrylamide.

[0006] Certain embodiments of any aspect of the invention may provide one or more of the following advantages: -Acrylamide reducer, Natural products, Low / negligible contribution to aroma, No food pre-treatment is required.

[0007] The details, examples and preferences provided in connection with any one or more specific aspects of the described aspects of the invention are further explained herein and apply equally to all aspects of the invention. Every combination of the embodiments, examples and preferences described herein, in all possible variations thereof, is covered by the present invention unless otherwise indicated herein or clearly contradicted by context. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] Detailed Description The present invention is based on the surprising discovery that calcinic acid in combination with tocopherols is able to reduce the formation of acrylamide in foods heated above 120°C.

[0009] According to the present invention, there is provided a method for use as an acrylamide reducer comprising: a) about 1% to about 4% carnosic acid by weight of the composition, such as about 1.2% to about 3.9% w / w, preferably about 1.5% w / w; and b) about 96% to about 99% tocopherols by weight of the composition, for example about 96.1% to about 98.8% w / w, preferably about 98.5% w / w A composition comprising:

[0010] The acrylamide reducing agents according to the present invention have the ability to reduce, inhibit, or prevent the formation of acrylamide.

[0011] Carnosic acid (CAS number 3650-09-7) occurs naturally in plants of the Lamiaceae family, such as rosemary or sage. It is primarily used as an antioxidant to prevent the oxidation of unsaturated fatty acids. It is applied alone or in combination with further antioxidants in food and non-food products.

[0012] Tocopherols are a group of compounds that have the activity of vitamin E. In fact, vitamin E is a mixture of tocopherols and structurally related tocotrienols and plays different roles in biology. It has also been identified as an antioxidant and is used in many applications, for example in food and cosmetics.

[0013] For example, the tocopherols can be a mixture of alpha- (α-), beta- (β-), gamma- (γ-), and / or delta- (δ-)-tocopherols, which vary in the number and position of the methyl groups on the chromanol ring. For example, the mixture can contain different amounts of the different forms of the tocopherols, resulting in a tocopherol composition.

[0014] Each of the tocopherols possesses three stereocenters and is therefore a chiral molecule with eight stereoisomers each. The D isomers of each occur naturally. For example, RRR-α-tocopherol (previously called D-α-tocopherol) is a naturally occurring stereoisomer.

[0015] For example, the tocopherol composition contains about 10-20% D-alpha-, about 0.5-5% D-beta-, about 50-70% D-gamma-, and about 20-30% D-delta-tocopherol by weight of the tocopherol composition. For example, the tocopherol composition contains about 14% alpha-, about 2% beta-, about 60% gamma-, and about 24% delta-tocopherol by weight of the tocopherol composition.

[0016] The tocopherol composition can further contain one or more tocotrienols.For example, vitamin E can be used as the tocopherol composition further containing one or more tocotrienols.The inventors have surprisingly found that the combination of carnosic acid and tocopherols can reduce the formation of acrylamide during heat treatment of food.This is shown in Example 1.The effect on reducing acrylamide formation is a synergistic effect that goes beyond the individual contribution of each component.

[0017] In the composition of the present invention, the ratio between carnosic acid and tocopherols is about 1:25 to 1:80, such as 1:30, 1:40, 1:50, 1:60 or 1:70. For example, best results in reducing acrylamide levels when frying potato chips can be achieved when the ratio between carnosic acid and tocopherols is about 1:61, 1:62, 1:63, 1:64 or 1:65, preferably 1:62.5.

[0018] In one aspect of the present invention, carnosic acid is provided in the form of an extract obtained from a plant of the Lamiaceae family, also referred to as "Lamiaceae extract". As used herein, the term "Lamiaceae extract" may refer to the extract of a plant of the Lamiaceae family, preferably rosemary, sage, oregano, thyme, mint, and the following genera: Salvia (such as Salvia Apiana and Salvia officinalis), Rosmarinus (such as Rosmarinus officinalis), Lepechinia, Oreganum, Thymus, Hyssopus, and mixtures thereof.

[0019] In one aspect of the invention, carnosic acid is provided in the form of an extract obtained from rosemary (rosemary extract). In one aspect of the present invention, for use as an acrylamide reducing agent, a) about 25% to about 32% rosemary extract by weight of the composition, such as about 27% to about 30% w / w, preferably about 28.5% w / w; and b) about 68% to about 75% by weight of the composition of tocopherols, for example about 70% to about 73% w / w, preferably about 71.5% w / w wherein the rosemary extract contains about 4% carnosic acid.

[0020] The Lamiaceae material used for the extraction of the Lamiaceae extract can be any part of the plant, such as leaves, roots, and the like. The Lamiaceae material may be processed prior to extraction, for example it may be washed, dried, milled or crushed, etc.

[0021] Specific solvents that may be used in the extraction process include water, alcohol (methanol, ethanol, etc.), acetone, ethyl acetate, hexane, dichloromethane, and any mixtures thereof, such as alcohol / water mixtures (such as a mixture of methanol and water). For example, the extraction solvent may be water, a water-alcohol mixture (about 1% to about 99% alcohol in water, such as about 30% to about 75% alcohol in water, or about 30% to about 50% alcohol in water, such as about 35% to about 40% to alcohol in water), or alcohol. Specific alcohols that may be mentioned include ethanol (EtOH) and methanol (MeOH).

[0022] In a specific embodiment, the extraction solvent may be a methanol-water mixture, such as about 30% to about 90% methanol in water, or about 30% to about 50% methanol in water. For example, about 50% to about 80% to about ethanol in water. In a preferred embodiment, the extraction solvent is an ethanol-water mixture with about 75% methanol and about 25% water.

[0023] The term "acetone extract" as used herein refers to an extract obtained from any member of the Lamiaceae family (e.g., rosemary, salvia, etc.) when extraction from the plant (especially the leaves) is carried out using only acetone as the solvent.

[0024] The term "alcoholic extract" as used herein refers to an extract obtained from Lamiaceae when the extraction from the plant (especially the leaves) is carried out using only alcohol as a solvent. For example, 100% methanol and / or 100% ethanol. The term "hydroalcoholic extract" as used herein refers to an extract obtained from Lamiaceae (e.g., rosemary, salvia, etc.) when the extraction from the plant is carried out using a mixture of water and alcohol. For example, about 1% to about 99% alcohol (e.g., ethanol, methanol) in water, such an extract will be referred to as hydroethanolic extract.

[0025] Detailed procedures for preparing rosemary extract are described in US Pat. No. 5,859,293 (PCT WO96 / 34534), which is incorporated herein by reference in its entirety.

[0026] For example, the process for the extraction and isolation of the extract that is part of the composition according to the invention may comprise (or consist essentially of / consist of) the following steps: (i) extraction of Lamiaceae leaves (such as rosemary and / or salvia, which may be crushed) with a suitable solvent (such as acetone or ethanol); (ii) evaporation of the solvent; and, if necessary, (iii) purification of the extract (e.g., by chromatography).

[0027] In one embodiment, the temperature of the extraction ranges from about 20° C. to about 100° C. In a specific embodiment, the temperature of the extraction ranges from about 50° C. to about 70° C. Typically, the ratio of plant material to solvent mixture used in the extraction process varies from about 1:1 to about 1:10 on a gram to milliliter basis, such as from about 1:3 to about 1:8. The incubation period (i.e., the period during which the plant material is in contact with the solvent) is typically from about 2 hours to about 24 hours.

[0028] Mechanical energy can be applied during the extraction process. Applying mechanical energy helps homogenize the mixture, changes the physical structure of the starting biological material, and increases the extraction yield of phenolic diterpenes. The amount of mechanical energy applied in the method depends on which step it is applied at, the type of Lamiaceae material, the amount of starting material used in the mixture, the pH of the mixture, and the temperature of the mixture. The amount of mechanical energy can also affect the time required to complete the extraction.

[0029] For example, the Lamiaceae material (such as rosemary and / or salvia) and the extraction solution (such as acetone or ethanol) may be mixed using techniques known in the art, for example using stirring, such as magnetic or mechanical stirring, maceration, percolation or infusion.

[0030] Stirring may be performed at any suitable revolutions per minute (rpm), for example, stirring may be at about 1 rpm or about 10 rpm or about 50 rpm to about 500 rpm. For mechanical stirring, this may typically be from about 1 rpm to 500 rpm, such as from about 10 rpm to about 200 rpm.

[0031] The device for applying mechanical energy can be a pump, a refiner, a homogenizer, an extruder, a lobe pump, and / or a centrifugal pump. The mixture can be circulated in a closed loop system that includes a pressure vessel (capable of containing the heated solvent mixture), a reflux vessel, a heat exchanger such as a shell-and-tube heat exchanger, and a pump to recycle the heated mixture back to the vessel, allowing multiple passes through the pump in the system.

[0032] After the Lamiaceae material (such as rosemary and / or salvia leaves) and solvent have been incubated, the solvent is separated from the remaining Lamiaceae material by any suitable separation technique known in the art (e.g., filtration). An additional filtration step can be used. The solvent may be partially or completely removed by any method known in the art, such as centrifugation, Rotavap, and any device that allows evaporation of the solvent or exchange of the solvent in a liquid-liquid manner.

[0033] An additional filtration step can be used. For example, in a preferred embodiment, an aqueous solution of sodium carbonate (NaHCCh) can be added to precipitate base-insoluble materials while dissolving carnosic acid and other organic acids. The solution can be separated from the solids by filtration, and the filtrate can be further concentrated under reduced pressure. In a further step, after the final concentration is achieved, phosphoric acid (H3PO4) can be added, and the acid-insoluble materials (including carnosic acid, carnosol, and carnosine derivatives) precipitate from the concentrated solution. In addition, the result can be filtered, and the solid precipitate can then be separated from the liquid and rinsed with water to remove impurities. The sterilization method can be applied at any stage of the extraction.

[0034] As used herein, the term "phenolic diterpene" may refer to carnosic acid, carnosol, methyl carnosate, and other phenolic diterpene derivatives (rosmanol, isolosmanol, 11,12-di-O-methylisorosmanol, 12-O-methylcarnosic acid, rosmanol-9-ethyl ether, sirsimaritin, methylated monoxidation products of carnosic acid, genkwanin, epirosmanol, epiisorosmanol, carnosic acid derivatives, epirosmanol ethyl ether, cryptotanshinone) and mixtures thereof.

[0035] For example, the composition of the present invention comprises: a) at least one Lamiaceae extract (such as rosemary and / or salvia extract), and b) Tocopherols comprises (or consists essentially of / consists of) Here, the Lamiaceae extract is rich in phenolic diterpenes such as carnosic acid, carnosol, methyl carnosate, and other phenolic diterpenes such as rosmanol, isolosmanol, 11,12-di-O-methylisorosmanol, 12-O-methylcarnosic acid, rosmanol-9-ethyl ether, sirsimaritin, methylated monoxidation product of carnosic acid, genkwanin, epirosmanol, epiisorosmanol, carnosic acid derivatives, epirosmanol ethyl ether, cryptotanshinone, and mixtures thereof.

[0036] In one embodiment, the composition of the present invention comprises at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 15%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 99% by weight of at least one Lamiaceae extract (such as a rosemary extract and / or a salvia extract) that comprises one or more phenolic diterpenes such as those mentioned above. In a preferred embodiment, the Lamiaceae extract(s) of the composition of the present invention comprises carnosic acid and / or carnosol.

[0037] In a preferred embodiment, the compositions of the present invention comprise at least one Lamiaceae extract (such as rosemary and / or salvia extract) containing at least about 4% by weight of phenolic diterpenes (such as carnosic acid and / or carnosol).

[0038] In some embodiments, the Lamiaceae extract (such as rosemary and / or salvia extract) may comprise (or consist essentially of / consist of) the following phenolic diterpenes: carnosic acid and / or carnosol, and the ratio between carnosic acid and carnosol is between 40:1 and 1:40, such as 30:1, 20:1, 10:1, 5:1, or 1:1.

[0039] In specific embodiments, the Lamiaceae extract (such as rosemary and / or salvia extract) may be: substantially free of other plant materials (e.g., free of plant cellulose); substantially free of plant cells; and / or substantially free of plant cellular material; Substantially free of solvent; Substantially free of volatile oil components.

[0040] In a specific embodiment, the Lamiaceae extract is an extract from which most of the volatile oil components have been removed. As used herein, the term "volatile oil component" may refer to compounds such as essential oils, including: (-)-borneol, (-)-bornyl acetate, (-)-camphor, 1,8-cineole (eucalyptol), and verbenone. In one embodiment, the ratio between the total % of phenolic diterpenes (such as carnosic acid and carnosol) / total % of volatile oil components (such as (-)-borneol, (-)-bornyl acetate, (-)-camphor, 1,8-cineole (eucalyptol) and verbenone) is 15 or greater.

[0041] As used herein, reference to a material that is "substantially free" of another material may refer to a material that consists of less than 1% by weight of that other material (e.g., less than 0.1% by weight, such as less than 0.01% or less than 0.001%). For example, a Lamiaceae extract having a low amount of volatile oil components will have a relatively low or negligible contribution to the aroma and taste of a composition or product into which it is incorporated. In one embodiment of the present invention, instead of being provided in the form of a Lamiaceae extract, the calcinonic acid may be provided from other natural sources or may be synthetic.

[0042] In one aspect of the present invention, for use as an acrylamide reducing agent, a) about 25% to about 32% rosemary extract by weight of the composition, such as about 27% to about 30% w / w, preferably about 28.5% w / w; and b) about 68% to about 75% vitamin E by weight of the composition, for example about 70% to about 73% w / w, preferably about 71.5% w / w wherein the rosemary extract contains about 4% carnosic acid.

[0043] The compositions of the present invention may be provided in solid or liquid form, preferably in a solid form such as a powder. Solid form encompasses that the compound may be provided as an amorphous solid, or as a crystalline or partially crystalline solid. The compositions of the present invention may be used as acrylamide reducers. In one aspect of the invention, the composition is applied to the food product prior to heating the food product above 120°C.

[0044] For example, the compositions of the present invention can be combined with an oil or fat prior to heating the food product containing it by any known frying technique, such as sautéing, stir-frying, pan-frying, baking, or deep-frying. The oil or fat with which the composition is admixed can be selected from vegetable and / or vegetable oils, such as coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil (including canola oil), safflower oil, sesame oil, soybean oil, sunflower oil, and mixtures thereof, or from animal fats.

[0045] In one aspect of the invention, the composition of the invention is added to a food product prior to heating the food product to above 120° C. a) carnosic acid is present in an amount of about 4 to 20 ppm, preferably in an amount of about 8 ppm; and b) tocopherols are present in an amount of about 400-600 ppm, preferably about 500 ppm applied to food in such amounts.

[0046] In one aspect of the invention, the composition of the invention is added to a food product prior to heating the food product to above 120° C. a) a rosemary extract containing about 4% carnosic acid is present in an amount of about 100 to 500 ppm, preferably in an amount of about 200 ppm; and b) tocopherols are present in an amount of about 400-600 ppm, preferably about 500 ppm applied to food in such amounts.

[0047] For example, the compositions of the present invention are applied to food products such as cereals, cookies, crackers, breads and rolls, etc., which means that the compositions of the present invention are mixed with other ingredients to result in a food product.

[0048] In one aspect of the invention, the composition of the invention is provided by: a) carnosic acid is present in an amount of about 4 to 20 ppm, preferably in an amount of about 8 ppm; and b) tocopherols are present in an amount of about 400-600 ppm, preferably about 500 ppm It can be mixed with oil in such an amount.

[0049] For example, the compositions of the present invention may be used to heat a food product in oil to above 120° C. a) a rosemary extract containing about 4% carnosic acid is present in an amount of about 100 to 500 ppm, preferably in an amount of about 200 ppm; and b) tocopherols are present in an amount of about 400-600 ppm, preferably about 500 ppm It can be mixed with oil in such an amount.

[0050] For example, the compositions of the present invention can be mixed into oil prior to heating food products such as potato chips, french fries, breaded and fried meats, and others in the oil above 120°C.

[0051] The nature of the starting material can influence the overall level of acrylamide formed. For example, for potato-based products, the choice of starting material with relatively low levels of reducing sugars and asparagine, storage conditions (especially temperature), washing steps and others can affect the baseline level of acrylamide that may be formed.

[0052] As used herein, "food product" refers to at least an edible food product, such as a solid or semi-solid food product known in the art.

[0053] Foods, as defined by the U.S. Food and Drug Administration (FDA), encompass the following general food categories: baked goods and baking mixes, including all ready-to-eat and ready-to-bake products, flours, and mixes that require cooking before eating; beverages, alcohol, including malt beverages, wines, spirits, and cocktail mixes; beverages and beverage bases, non-alcoholic, including special or spiced teas, soft drinks, coffee substitutes, and fruit and vegetable flavored gelatin drinks; breakfast cereals, including ready-to-eat, instant, and standard hot cereals; cheeses, including curd and whey cheeses, cream, natural, grated, processed, spreads, dips, and cheese varieties; chewing gum, including all forms; coffee and teas, including regular, decaffeinated, and instant types; condiments and relishes, including pre-made, non-alcoholic, and non-alcoholic beverages; condiments, sauces and spreads, olives, pickles, and relishes, but not spices or herbs;confections and frostings, including candy and flavored frostings, marshmallows, baking chocolate, and brown, lump, rock, maple, powdered, and raw sugars;dairy analogs, including non-dairy milk, frozen or liquid creamers, coffee whiteners, toppings, and other non-dairy products;egg products, including liquid, frozen, or dried eggs, and egg dishes made therefrom, i.e., egg rolls, eggs foo young, egg salad, and frozen course egg dishes, but not fresh eggs;fats and oils, including margarine, salad dressings, butter, salad oils, shortening, and cooking oils;fish products, including all cooked entrees, salads, appetizers, frozen course dishes, and spreads containing fish, shellfish, and other aquatic animals, but not fresh fish;fresh eggs, including cooked eggs and egg dishes made only from fresh shell eggs;Fresh fish, including only fresh and frozen fish, shellfish, and other aquatic animals;Fresh fruit and juices, including only raw fruit, citrus, melons, and berries, and homemade "ades" and punches made therefrom;Fresh meats, including only fresh or home-frozen beef or veal, pork, lamb, or mutton, and homemade fresh meat-containing dishes, salads, appetizers, or sandwich spreads made therefrom;Fresh poultry, including only fresh or home-frozen poultry and game birds, and homemade fresh-containing dishes, salads, appetizers, or sandwich spreads made therefrom;Fresh vegetables, tomatoes, and potatoes, including only fresh and home-frozen vegetables;Frozen dairy desserts and mixes, including ice cream, ice milk, sorbets, and other frozen dairy desserts and specialties;Fruits and ices, including all frozen fruit and ices;Gelatins, puddings, and fillings, including flavored gelatin desserts, puddings, custards, pastries, and other frozen desserts and specialties; food, including pastas, including macaroni and noodle products, rice dishes, and frozen course meals without meat or vegetables;gravies and sauces, including all meat sauces and gravies, as well as tomato, milk, butter, and special sauces;hard candies and cough drops, including all hard type candies;herbs, seeds, spices, seasonings, blends, extracts, and flavorings, including all natural and artificial spices, blends, and flavors;jams and jellies, homemade, including only homemade jams, jellies, fruit butters, condiments, and sweet spreads;jams and jellies, commercial, including only commercially processed jams, jellies, fruit butters, condiments, and sweet spreads;meat products, including all meats and meat-containing dishes, salads, appetizers, frozen course meat dishes, and sandwich ingredients prepared commercially or using commercially processed meats in home cooking;Milk, whole milk, and skim milk, including whole milk, lowfat, and skim liquid milk only; dairy products, including flavored milk and milk drinks, dry milk, toppings, snack dips, spreads, weight control dairy drinks, and other milk-derived products; nuts and nut products, including whole or shelled tree nuts, peanuts, coconut, and nut and peanut spreads; plant protein products, including the National Academy of Sciences / National Research Council "reconstituted vegetable protein" category, and meat, poultry, and fish substitutes, analogs, and extender products made from plant proteins; poultry products, including all poultry and poultry-containing dishes, salads, appetizers, frozen course poultry dishes, and sandwich ingredients prepared by commercial processing or using commercially processed poultry in home cooking; processed fruits and fruit juices, including all commercially processed fruits, citrus fruits, berries, and mixtures; salads, liquids, and other processed foods. juices and soups punches, concentrates, dilutions, "ades", and drink substitutes made therefrom; processed vegetables and vegetable juices, including all commercially processed vegetables, vegetable dishes, frozen course vegetable dishes, and vegetable juices and blends; snack foods, including chips, pretzels, and other novelty snacks; soft candies, including candy bars, chocolate, fudge, mints, and other chewy or nougat candies; soups, homemade, including meat, fish, poultry, vegetable, and combination homemade soups; soups and soup mixes, including commercially prepared meat, fish, poultry, vegetable, and combination soups and soup mixes; sugar, white and granular, including white granular sugar only; sugar substitutes, including granular, liquid, and tablet sugar substitutes; and sweet sauces, toppings, and syrups, including chocolate, berry, fruit, corn syrup, and maple sweet sauces and toppings.

[0054] The compositions of the present invention are used to prevent or reduce the formation of acrylamide during heating. Thus, in one aspect of the present invention, there is provided the use of the compositions as an acrylamide reducer. As demonstrated in the examples, Lamiaceae extracts rich in phenolic diterpenes have a synergistic effect when combined with tocopherols and can significantly reduce the formation of acrylamide in potato chips. The synergistic effect can be observed, for example, in Example 2.

[0055] In one example of the present invention, there is provided the use of the composition as an acrylamide reducing agent, wherein the composition is applied to a food product before the food product is heated to an elevated temperature, in particular to a temperature above 120°C. In one embodiment of the invention, the composition of the invention is mixed with oil or fat that is present while the food product is being heated, especially while it is being heated to a temperature above 120°C.

[0056] For example, the oil or fat may be used as a heating medium, e.g., for frying, deep-frying, sautéing, etc. That means that the food product is brought into contact with the oil or fat that comprises the composition of the present invention. Alternatively, the oil or fat may form part of a food product or composition, such as a flavour composition, which may then form part of a food product, meaning that the food product itself may contain the oil or fat comprising the composition of the invention.

[0057] The present invention also relates to a method for processing or preparing the above-mentioned products (such as food products) comprising applying to or incorporating into said products (such as food products) a composition of the present invention comprising calcinonic acid and tocopherols.

[0058] The present invention also relates to a method for processing or preparing a product (such as a food product) comprising applying to said product (such as a food product) or incorporating therein a composition of the present invention comprising at least one Lamiaceae extract, such as rosemary extract and / or salvia extract, and tocopherols. In one embodiment, the Lamiaceae extract comprises at least one phenolic diterpene selected from carnosic acid, carnosol, and mixtures thereof.

[0059] In one embodiment, the food product is selected from potato chips, french fries, breaded and fried meats, cereals, cookies, crackers, breads and rolls, and others. In a preferred embodiment, the composition is in a dry form, hi another embodiment, the composition may be in a liquid form.

[0060] In one aspect of the invention, a frying composition is provided comprising an oil suitable for frying and a composition comprising carnosic acid and tocopherols. For example, the frying composition comprises oil, carnosic acid in an amount of about 4-20 ppm, and tocopherols in an amount of about 400-600 ppm, e.g., the carnosic acid is present in an amount of about 8 ppm and the tocopherols are present in an amount of about 500 ppm.

[0061] For the avoidance of doubt, preferences, options, specific features and the like set forth with respect to a given aspect of the invention are to be considered as being disclosed in combination with any or all other preferences, options, specific features and the like as set forth with respect to the same or other aspects, features and parameters of the invention, unless the context indicates otherwise.

[0062] When the term "comprising" or "comprises" is used, it means that the extract or composition being described must contain the recited component(s), but may optionally contain additional components. When the term "consisting essentially of" or "consists essentially of" is used, it means that the extract or composition being described must contain the recited component(s), and may also contain small amounts (e.g., up to 5% by weight, or up to 1% or 0.1% by weight) of other components, provided that any additional components do not affect the essential characteristics of the extract or composition.

[0063] When the term "consisting of" or "consists of" is used, it means that the extract or composition being described must contain only the listed ingredient or ingredients. The term "about" as used herein, by way of example, when referring to a measurable value (such as the amount or weight of a particular component in a reaction mixture), refers to a variation of ±20%, ±10%, ±5%, ±1%, ±0.5%, or especially ±0.1% of the specified amount.

[0064] The invention will now be further described with reference to the following non-limiting examples, it will be understood that these examples are for the purpose of illustration only, and that variations and modifications may be made by those skilled in the art.

[0065] example Example 1: Detailed procedure for obtaining rosemary extract Detailed procedures for preparing rosemary extract compositions are described in US Pat. No. 5,859,293 (PCT WO96 / 34534), which is incorporated herein by reference in its entirety.

[0066] The procedure is briefly summarized as follows: Rosemary leaves were extracted with acetone at room temperature. After the extraction was completed, the acetone extract was filtered to separate the solution from the rosemary leaves and concentrated under reduced pressure to produce a concentrated native extract. The concentrated extract can then be directly dried under low heat in a vacuum oven to produce a powdered extract, the composition of which is about 15%-30% carnosic acid and 1%-3% carnosol. Alternatively, aqueous sodium carbonate (NaHCCh) was added to the concentrated native extract to precipitate base-insoluble substances while dissolving carnosic acid and other organic acids.

[0067] The solution was filtered to separate the solids, and the filtrate was further concentrated under reduced pressure. Once the final concentration was achieved, phosphoric acid (H3PO4) was added and the acid-insoluble materials (including carnosic acid, carnosol, and carnosine derivatives) were precipitated from the concentrated solution. The precipitated solids were then separated from the liquid through filtration and rinsed with water to remove impurities. Finally, the solids were dried in a vacuum oven and then milled into a powder, a composition containing approximately 40-85% carnosic acid, 2-10% carnosol, and 2-10% 12-O-methylcarnosic acid.

[0068] Example 2: Fried potato chips Raw potatoes were cut into slices with a thickness of 1.5 mm. The slices were washed with water for 5 min and then dried at room temperature for 5 min. 150 g slices were fried in 6 L palm oil at 180°C for 5 min. In samples A-F, rosemary extract and / or tocopherols were added in different amounts to the frying oil. The acrylamide levels were determined.

[0069] [Table 1]

[0070] In the control samples, no rosemary extract or tocopherols were added. The addition of only tocopherols or only rosemary extract to the frying oil (samples A-C) results in no or only partial reduction in the level of acrylamide. The lowest level of acrylamide was found in sample D, where 200 ppm rosemary extract and 500 ppm tocopherols were added to the frying oil. This result demonstrates the synergistic effect of the combination of carnosic acid and tocopherols in their ability to reduce the formation of acrylamide in heat-processed foods, especially in fried potato chips.

Claims

1. As an acrylamide reducing agent, a) Rosemary extract containing about 4% carnosic acid, at a concentration of about 25% to about 32% by weight of the composition; and b) Vitamin E in an amount of approximately 68% to 75% of the composition's weight Use of compositions containing the above.

2. The use according to claim 1, wherein the composition is applied to food before the food is heated above 120°C.

3. The use according to claim 1, wherein the composition is mixed with oil before the food is heated above 120°C.

4. The composition is a) Carnosic acid is present in an amount of about 4 to 20 ppm, preferably about 8 ppm, and b) Tocopherols are present in an amount of approximately 400 to 600 ppm, preferably approximately 500 ppm. The use according to claim 1, applied to food in such quantities.

5. The use according to any one of claims 1 to 3, wherein the ratio between carnosic acid and tocopherols is about 1:25 to 1:80, for example, 1:30, 1:40, 1:50, 1:60, 1:70, etc.

6. A method for reducing the amount of acrylamide in food, a) Rosemary extract containing about 4% carnosic acid, at a concentration of about 25% to about 32% by weight of the composition; and b) Vitamin E in an amount of approximately 68% to 75% of the composition's weight The method comprising applying a composition containing to food before it is heated above 120°C.

7. The method according to claim 6, wherein the food product is selected from the group consisting of snacks, bakery items, potato chips, and french fries.

8. The method according to claim 6, wherein the composition is mixed with oil before the food is heated in the oil to a temperature exceeding 120°C.

9. In the oil before heating, a) Carnosic acid is present in an amount of about 4 to 20 ppm, preferably about 8 ppm, and b) Tocopherols are present in an amount of approximately 400 to 600 ppm, preferably approximately 500 ppm. The method according to claim 8.

10. The method according to claim 6, wherein the composition reduces, delays, and / or prevents the formation of acrylamide during heating above 120°C.

11. Food products for humans or animals, nutritional supplements, functional food formulations, diet foods, sports supplements, fragrances or flavorings, pharmaceutical or veterinary formulations, brewing or cosmetic formulations, obtained by the method according to any one of claims 6 to 10.

12. In food, before it is heated above 120°C, the concentration of phenolic diterpenes (one or more) (such as carnosic acid, carnosol, and mixtures thereof) is 4 to 20 ppm, preferably about 8 ppm, and The concentration of tocopherols is 400 to 600 ppm, preferably about 500 ppm. The food product according to claim 11.

13. An acrylamide-reducing composition containing effective amounts of carnosic acid and tocopherols.