CROSS REFERENCE TO RELATED APPLICATIONS

[001] This application claims the benefit of priority under 35 U.S.C. § 119(e) of U.S. Provisional Patent Applications Nos. 63/032,781, filed on June 1, 2020, 63/104,030, filed on October 22, 2020, entitled “ANTIMICROBIAL COMPOSITIONS COMPRISING MALTOL” the contents of which are incorporated by reference as if fully set forth herein in their entirety.

FIELD OF INVENTION

[002] The present invention is in the field of antimicrobial compositions for use in food products and beverages.

BACKGROUND OF THE INVENTION

[003] The use of chemicals to preserve foods is a well-established practice. In order to control microbial spoilage of food products, chemical additives (preservatives) are usually employed. For example, a chemical preservative such as potassium sorbate or propionic acid can be incorporated into the food product at the manufacturing stage. While useful, such preservatives must be declared on the product's ingredient statement. Mold spoilage control can also involve adding a naturally derived anti-microbial ingredient to the food product. This ingredient can be declared as a natural ingredient on the finished product ingredients label. Therefore, it is an ongoing demand for novel preservatives of natural origin for reducing spoilage and for prolonging shelf-life of food product.

SUMMARY OF THE INVENTION

[004] In one aspect of the present invention there is a composition comprising: maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of the maltol or the derivative thereof to the sourdough is from 1: 1 to 1:20.

[005] In one embodiment, the composition is in the form of a solid composition.

[006] In one embodiment, the composition comprises less than 10% w/w water. [007] In one embodiment, the composition further comprises any of a bread improver, vitamin C, a vitamin C substitute, a dietary fiber and gluten or any combination thereof.

[008] In one embodiment, the bread improver comprises an enzyme such as amylase, xylanase, lipase, oxidase, dehydrogenase, laccase or protease.

[009] In one embodiment, the vitamin C substitute is acerola.

[010] In one embodiment, the composition further comprises flour in a predetermined quantity.

[Oil] In one embodiment, the w/w ratio of the maltol or the derivative thereof to the flour within the composition is from 0.05 to 0.2%.

[012] In one embodiment, the w/w ratio of the sourdough to the flour within the composition is at least 1%.

[013] In one embodiment, the pH of the composition is from 3 to 5.

[014] In one embodiment, the derivative of maltol is selected from the group consisting of ethyl-maltol and iso-maltol.

[015] In one embodiment, the composition is a product for the baking industry.

[016] In one embodiment, the composition is substantially devoid of propionic acid.

[017] In one embodiment, the composition is an antimicrobial composition comprising an antimicrobial effective amount of the maltol or the derivative thereof, and of the sourdough.

[018] In another aspect, there is a kit comprising a first component comprising maltol or a derivative thereof; and a second component comprising a sourdough.

[019] In one embodiment, at least one of the first component and the second component further comprises at least one of a dough improver, vitamin C, a vitamin C substitute, an enzyme, gluten and dietary fiber or any combination thereof.

[020] In another aspect, there is a food product, comprising maltol, a derivative thereof or both at a w/w concentration between 0.07 and 0.5%.

[021] In one embodiment, the food product comprises an edible matter. [022] In one embodiment, the edible matter comprises a baked good.

[023] In another aspect, there is a method for preventing or reducing pathogen load of a baked good, comprising incorporating an antimicrobial effective amount of the composition of the invention into a dough.

[024] In one embodiment, the dough is a fermented dough.

[025] In one embodiment, the antimicrobial effective amount comprises maltol or the derivative thereof at a w/w concentration between 0.05% and 0.2% of solid ingredients of the dough.

[026] In one embodiment, the antimicrobial effective amount comprises the sourdough in an amount sufficient for a) masking an undesirable flavor or taste of maltol or the derivative thereof, b) reducing a pH of the dough, or a) and b).

[027] In one embodiment, a w/w concentration of the sourdough is between 0.1% and 10% of solid ingredients of the dough.

[028] In one embodiment, the method is for prolonging a shelf-life of the baked good.

[029] In one embodiment, the composition or the kit further comprises a taste masking agent in an amount sufficient for a) masking an undesirable flavor or taste of the maltol or the derivative thereof; b) improving organoleptic properties of the baked good or a) and b).

[030] In one embodiment, a w/w ratio of the taste masking agent to the maltol or the derivative thereof within the baked good is between 3 and 15%.

[031 ] Further embodiments and the full scope of applicability of the present invention will become apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description. DETAILED DESCRIPTION OF THE INVENTION

[032] In one aspect of the invention, there is a composition comprising: maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of the maltol or the derivative thereof to the sourdough within the composition is from 1:1 to 1:20.

[033] In some embodiments, the composition of the invention comprises (i) maltol or a derivative thereof; (ii) a taste masking agent and (iii) a sourdough. In some embodiments, the composition comprises (i) maltol or a derivative thereof; (ii) a taste masking agent and (iii) a sourdough, wherein a w/w ratio of the maltol or the derivative thereof to the sourdough within the composition is from 1:1 to 1:20, and wherein a w/w ratio of the taste masking agent to maltol or the derivative thereof within the composition is from 3 to 15%.

[034] In some embodiments, the composition of the invention comprises (i) maltol or a derivative thereof; (ii) a taste masking agent. In some embodiments, the composition of the invention comprises (i) maltol or a derivative thereof; (ii) a taste masking agent, wherein the taste masking agent comprises at least one of a sourdough and a glycyrrhizic acid.

[035] In some embodiments, a w/w ratio of maltol or a derivative thereof to sourdough within the composition is from 1:1 to 1:20, from 1:1 to 1:5, from 1:5 to 1:7, from 1:6 to 1:8, from 1:7 to 1:8, from 1:7 to 1:9, from 1:8 to 1:9, from 1:7 to 1:10, from l:10 to 1:12, from 1:12 to 1:13, from 1:12 to 1:15, from 1:15 to 1:17, from 1:17 to 1:20, including any range between. In some embodiments, a w/w ratio of maltol or a derivative thereof to sourdough within the composition is between 1: 12 to 1:13.

[036] In some embodiments, a w/w ratio of maltol to the taste masking agent within the composition is from 1:0.03 to 1:0.15, from 1:0.03 to 1:0.05, from 1:0.05 to 1:0.07, from 1:0.06 to 1:0.08, from 1:0.07 to 1:0.08, from 1:0.07 to 1:0.09, from 1:0.08 to 1:0.09, from 1:0.07 to 1:0.1, from 1:0.1 to 1:0.12, from 1:0.12 to 1:0.13, from 1:0.12 to 1:0.15, from 1 :0.15 to 1 :0.2, including any range between. In some embodiments, a w/w ratio of maltol to sourdough within the composition is between 1:0.06 to 1:0.09. In some embodiments, a w/w ratio of maltol to sourdough within the composition is between 1:0.06 to 1:0.08. [037] In some embodiments, the composition is a bakery product. In some embodiments, the composition is a product for bakery industry. In some embodiments, the composition is in a form of a solid composition. In some embodiments, the composition is a dry composition. In some embodiments, the composition is a powdered composition.

[038] In some embodiments, the product for bakery industry comprises a container and the powdered composition, the powdered composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of the maltol or the derivative thereof to the sourdough within the composition is from 1:1 to 1:20, and wherein the headspace of the container, after sealing, consists (essentially) of at least 5% of inert atmosphere, based on the total volume of the container.

[039] In some embodiments, the composition is substantially devoid of water. In some embodiments, the composition comprises less than 10% w/w, less than 8% w/w, less than 6% w/w, less than 5% w/w, less than 3% w/w, less than 2% w/w, less than 1% w/w water including any range between.

[040] In some embodiments, the composition further comprises an additive, wherein a w/w concentration of the additive within the composition is less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, less than 0.2%, less than 0.1% including any value therebetween. In some embodiments, a w/w concentration of the additive within the composition is between 0.1 and 10%.

[041] In some embodiments, the additive is any of a bread improver, one or more vitamins (e.g. pantothenic acid, vitamin E, vitamin C, a vitamin C substitute), a dietary fiber and gluten or any combination thereof.

[042] Non-limiting examples of bread improver comprises an enzyme such as amylase, xylanase, lipase, oxidase, dehydrogenase, glucoxidase or protease or a rising agent. In some embodiments, the rising agent is selected from the group consisting of sodium bicarbonate, sodium acid pyrophosphate (SAPP), calcium carbonate, sodium aluminum phosphate (SALP), mono-calcium phosphate (MCP) and a combination thereof. In some embodiments, the at least one rising agent is selected from sodium bicarbonate and sodium acid pyrophosphate (SAPP).

[043] Non-limiting examples of vitamin C substitute include but are not limited to: Sodium Ascorbyl Phosphate (SAP), Magnesium Ascorbyl Phosphate (MAP), Ascorbyl Palmitate (AA-PAL), Ascorbyl Tetra-Isopalmitate (VC-IP), Ascorbyl Glucoside (AA- 2G), Ascorbyl 2-Phosphate 6-Palmitate (APPS), 3-O-Ethyl Ascorbate (EAC) or any combination thereof. In some embodiments, vitamin C substitute is related to a plant extract comprising ascorbic acid. In some embodiments, vitamin C substitute is related to a part of a plant (e.g. a fruit or a vegetable) comprising ascorbic acid, such as acerola cherry.

[044] In some embodiments, the additive is a protein (such as gluten). In some embodiments, the additive is a dietary fiber (e.g. oat fiber, cellulose, resistant starch, resistant dextrin, inulin, lignin, pectin, beta-glucan, and oligosaccharide).

[045] In some embodiments, the additive is an oxidizing or a reducing agent such as ascorbic acid, glutathione, cysteine. In some embodiments, the additive is selected from an emulsifier, a rhamnolipid, a lecithin, a sucrose ester, or any combination thereof. In some embodiments, the additive is one or more fatty materials, (e.g. margarine, butter, oil). . In some embodiments, the additive comprises an excipient. Various excipients for use in the baked goods are well-known in the art.

[046] In some embodiments, the composition comprises maltol or a derivative thereof. In some embodiments, a derivative of maltol comprises a compound selected from the group consisting of maltol, pyron, 5-hydroxy-maltol, ethyl-maltol, methyl-maltol, isopropyl-maltol, propyl maltol, amino maltol and iso-maltol or any combination thereof. In some embodiments, maltol or a derivative thereof maybe of natural or of synthetic origin. In some embodiments, the composition comprises a plant extract, a fermentation product, or a bioprocess related extract enriched with maltol or a derivative thereof.

[047] In some embodiments, the composition comprises a sourdough. In some embodiments, the sourdough is in a dry from. In some embodiments, the composition comprises dried sourdough. [048] As used herein, the term “sourdough” refers to a dough fermented by bacteria (e.g. lactic bacteria) and/or yeast(s). In some embodiments, sourdough has a characteristic acidic flavor due to the lactic acid bacteria producing mainly lactic acid, formic acid, propionic acid, acetic acid and some minor compounds and/or the typical flavor produced by the yeast (s). A common process of sourdough formation involves the inoculation of a mixture of flour and water followed by fermentation, sometimes for several days, freshing with flour and water. The pH value in the sourdough is stepwise decreased to 4.0-4.3 by the acidification. The underlying processes thereby are responsible for the formation of odorous substances and flavoring substances which are characteristic for the sourdough bread. Especially in a multistep sourdough leavening process, Lactobacilli and yeast species are involved, responsible for the characteristic taste and flavor of the sourdough bread. In particular, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus kefiri, and strains of Lactobacillus sanfranciscensis are known to metabolise hexose sugars via the Embden-Meyerhof-Parnas (EMP) pathway to produce lactic acid, acetic acid and CO2. Pentose sugars are metabolised via the phosphogluconate pathway to lactic and acetic acids.

[049] In some embodiments, the sourdough is for use in bread.

[050] In some embodiments, the composition further comprises flour in a predetermined quantity. In some embodiments, a w/w ratio of maltol and/or a derivative thereof to the flour is from 0.05 to 0.2%, from 0.05 to 0.1%, from 0.1 to 0.15%, from 0.15 to 0.18%, from 0.18 to 0.2%, from 0.2 to 0.25%, from 0.25 to 0.3% including any range therebetween. In some embodiments, a w/w ratio of maltol and/or a derivative thereof to the flour is between 0.15 and 0.2%. In some embodiments, a w/w ratio of maltol and/or a derivative thereof to the flour is at least 0.15%, at least 0.17%, at least 0.18%, at least 0.2%.

[051] In some embodiments, the w/w ratio of the sourdough to the flour is from 1 to 5%, from 1 to 1.5%, from 0.1 to 0.15%, from 0.15 to 0.18%, from 0.18 to 0.2%, from 0.2 to 0.25%, from 0.25 to 0.3% including any range therebetween. In some embodiments, the w/w ratio of the sourdough to the flour is at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 4%, at least 5%, at least 7%, at least 10%, including any range therebetween. In some embodiments, a w/w ratio of the sourdough to the flour is between 1.8 and 2.2%.

[052] In some embodiments, the predetermined quantity of the flour is so that a w/w ratio of the sourdough to the flour is between 1.8 and 2.2% and a w/w ratio of maltol and/or a derivative thereof to the flour is between 0.15 and 0.2% including any range or value therebetween. In some embodiments, a dry mix for preparation of dough comprising the composition of the invention in an amount being between 1.5% and 3% of the solid ingredients of the dough.

[053] In some embodiments, (i) the flour and (ii) the bread improver or the rising agent are present in a proportion that ranges between 100:0.01 and 100:1.

[054] In some embodiments, the composition is for use in manufacturing of dough and/or of bread.

[055] In some embodiments, the sourdough is a pH reducing agent. In some embodiments, the sourdough significantly reduces a pH of a dough upon mixing therewith. In some embodiments, the composition of the invention reduces a pH of a dough by a value ranging between 0.1 and 0.3 compared to a dough without the composition, wherein a w/w ratio of the composition to the flour within the dough is between 2 and 3%.

[056] In some embodiments, the pH of the dough upon is from 3 to 5.5, 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 including any range therebetween.

[057] In some embodiments, the composition is an antimicrobial composition.

[058] In some embodiments, the antimicrobial composition of the invention comprises an effective amount of (i) maltol and/or a derivative thereof; and of (ii) the sourdough, wherein the effective amount is sufficient for substantially preventing pathogen formation on or within a backed good. In some embodiments, the effective amount of the composition is sufficient for substantially preventing pathogen formation or pathogen growth on or within a backed good for at least 3d, at least 4d, at least 5d, at least 6d, at least 7d, at least 8d, at least 9d, at least lOd, including any range or value therebetween. Pathogen formation or pathogen growth can be determined visually, or by performing a microbiological test. In some embodiments, the effective amount of the composition is sufficient for substantially preventing spoilage of a backed good for at least 3d, at least 4d, at least 5d, at least 6d, at least 7d, at least 8d, at least 9d, at least lOd, including any range or value therebetween.

[059] In some embodiments, the effective amount of maltol within the antimicrobial composition is sufficient for enhancing the antimicrobial effect of the sourdough by at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 150%, at least 200%, at least 300%, at least 400%, at least 500%, at least 600%, at least 700%, at least 800%, at least 900%, at least 1000%, including any range or value therebetween.

[060] In some embodiments, the effective amount of sourdough within the antimicrobial composition is sufficient for enhancing the antimicrobial effect of maltol by at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 150%, at least 200%, at least 300%, at least 400%, at least 500%, at least 600%, at least 700%, at least 800%, at least 900%, at least 1000%, including any range or value therebetween.

[061] In some embodiments, the effective amount of the antimicrobial composition comprises reducing pathogen load (e.g. CFU, CFU/ cm ² ) on or within the backed good at least by a factor of 10, at least by a factor of 30, at least by a factor of 50, at least by a factor of 60, at least by a factor of 65, at least by a factor of 70, at least by a factor of 100, at least by a factor of 200, at least by a factor of 400, at least by a factor of 800, at least by a factor of 1000, at least by a factor of 10,000, at least by a factor of 100,000, at least by a factor of 1 ,000,000, as compared to a similar backed good devoid of the antimicrobial composition. In some embodiments, the effective amount of the antimicrobial composition comprises reducing pathogen load (e.g. CFU/ cm ² ) on or within the backed good at least by a factor of 10, at least by a factor of 30, at least by a factor of 50, at least by a factor of 60, at least by a factor of 65, at least by a factor of 70, at least by a factor of 100, at least by a factor of 200, at least by a factor of 400, at least by a factor of 800, at least by a factor of 1000, at least by a factor of 10,000, at least by a factor of 100,000, at least by a factor of 1,000,000, as compared to a similar backed good devoid of a preservative.

[062] In some embodiments, the composition is for use in reduction or prevention of mold growth in a food product (e.g. baked good). In some embodiments, the composition is for prolonging shelf-life of baked goods. In some embodiments, the composition comprises maltol or a derivative thereof as an antimicrobial agent. In some embodiments, the composition comprises maltol or a derivative thereof for reduction or prevention of mold growth in baked goods. In some embodiments, the composition comprises maltol or a derivative thereof for selective reduction or prevention of mold growth in baked goods. As exemplified hereinbelow maltol reduces undesired fungal growth in baked goods and at the same time does not affect substantially the activity of yeast.

[063] In some embodiments, the composition comprises maltol and/or a derivative thereof as an antimicrobial agent (e.g. a preservative). In some embodiments, the composition comprises maltol and/or a derivative thereof as an anti-mold agent. In some embodiments, the effective amount of maltol and/or of a derivative thereof within the composition is sufficient for inhibiting or preventing mold growth in a baked good. In some embodiments, the effective amount sufficient for inhibiting or preventing mold growth is between 0.1 and 0.2%, between 0.1 and 0.13%, between 0.13 and 0.15%, between 0.15 and 0.17%, between 0.17 and 0.2%, between 0.2 and 0.25%, between 0.25 and 0.3%, including any range between, wherein the percentage is baker’s percentage (e.g. a ratio relative to the total flour weight).

[064] In some embodiments, the taste masking agent comprises any taste masking or taste improving agents suitable for use in baked goods. In some embodiments, the taste masking agent is a taste improver. In some embodiments, the taste masking agent improves or masks the unpleasant taste of maltol in a baked good. In some embodiments, the taste masking agent improves an organoleptic property (e.g. taste, smell, appearance etc.) of a baked good. In some embodiments, any of the composition, the kit or the food product of the invention comprises a predetermined amount of the taste masking agent sufficient for improving an organoleptic property of a baked good. In some embodiments, any of the composition, the kit or the food product of the invention comprises a predetermined amount of the taste masking agent sufficient for masking the unpleasant taste of maltol in a baked good.

[065] In some embodiments, the predetermined amount of the taste masking agent (e.g. sufficient for improving an organoleptic property of a baked good) is between 3 and 15% by weight of maltol including any range therebetween. In some embodiments, the predetermined amount of the taste masking agent is as described hereinabove (e.g. between 6 and 8% by weight of maltol).

[066] In some embodiments, the taste masking agent is of a natural origin. In some embodiments, the taste masking agent is a plant-based compound or comprises a plant extract, a fermentation product, or a bioprocess related extract enriched with one or more natural taste masking agent. Such taste masking agents are well known in the art (comprising inter alia thaumatin, steviol glycoside, mogroside, etc.).

[067] In some embodiments, the taste masking agent comprises glycyrrhizic acid including any salt or any derivative thereof. In some embodiments, the taste masking agent comprises glycyrrhizic acid extracted from a plant (e.g. Glycyrrhiza glabra (liquorice), or synthetic glycyrrhizic acid. In some embodiments, the taste masking agent comprises an extract, a fermentation product, or a bioprocess related extract enriched with glycyrrhizic acid including any salt or any derivative thereof. In some embodiments, the taste masking agent comprises Glycyrrhiza glabra plant extract. In some embodiments, the taste masking agent comprises any taste masking agent derived from Glycyrrhiza glabra plant (e.g. glabridin).

[068] In some embodiments, a salt of glycyrrhizic acid comprises any nutritionally acceptable salt (e.g. sodium, potassium, ammonium, etc).

[069] In some embodiments, a derivative of glycyrrhizic acid comprises any derivative having taste masking or taste improving properties. In some embodiments, a derivative of glycyrrhizic acid comprises an ester of glycyrrhizic acid (such as 18 Beta Glycyrrhetinic Acid and Stearyl Glycyrrhetinate). In some embodiments, a derivative of glycyrrhizic acid comprises enoxolone. In some embodiments, a derivative of glycyrrhizic acid comprises enoxolone substituted with one or more glycosyl moiety, which is different from the glycosyl moiety of glycyrrhizic acid (e.g. glucuronic acid). In some embodiments, a derivative of glycyrrhizic acid comprises enoxolone substituted with one or more glycosyl being devoid of glucuronic acid.

[070] In some embodiments, the composition comprises the sourdough as a taste improver. As exemplified hereinbelow, the sourdough has a taste masking effect sufficiently eliminating an unpleasant taste of maltol. In some embodiments, the sourdough improves or masks the unpleasant taste of maltol in a baked good. In some embodiments, a predetermined amount of the sourdough improves flavor and taste characteristics of a baked good comprising maltol or a derivative thereof in an amount between 0.1 and 0.2, between 0.2 and 0.3 baker’s percentage, including any range between. In some embodiments, a predetermined amount of the sourdough sufficient for taste masking of maltol is between 1 and 1.5, between 1.5 and 2, between 2 and 2.5% including any range between, wherein the percentage is baker’s percentage.

[071] In some embodiments, the sourdough enhances or prolongs the antimicrobial effect of maltol or a derivative thereof. In some embodiments, the sourdough exhibits synergistic effect (e.g. antimicrobial effect), when combined with maltol. In some embodiments, the sourdough at a predetermined amount prolongs the antimicrobial effect of maltol or a derivative thereof by at least 10%, at least 12%, at least 14%, at least 15%, at least 16%, at least 18%, at least 20%, including nay value therebetween, wherein the predetermined amount is as described herein.

[072] In some embodiments, the composition or the antimicrobial composition comprises maltol and/or a derivative thereof and the sourdough as the only antimicrobial components. In some embodiments, the composition or the antimicrobial composition is devoid of an additional antimicrobial agent (e.g. antibacterial agent or antifungal agent). In some embodiments, the composition or the antimicrobial composition is substantially devoid of an additional preservative. In some embodiments, the composition or the antimicrobial composition is substantially devoid of propionic acid, sorbic acid and/or of benzoic acid. In some embodiments, substantially devoid is at most 0.3%, at most 0.1%, at most 0.05%, at most 0.03%, at most 0.01% by weight including any range between.

[073] As used herein, the term "headspace" refers to the volume left at the top of the almost filled container before or after sealing. In some embodiments, the headspace of the container in the bakery product comprises 50%, 45%, 40%, 35%, 30%, 25%, 20% or 15% of inert atmosphere based on the total volume of the container.

[074] The remaining volume occupied by the powdered composition is thus respectively 50%, 55%, 60%, 65%, 70%, 75%, 80% or 85% based on the total volume of the container. [075] In some embodiments, the inert atmosphere comprises any inert gas, such as nitrogen, argon, helium, or carbon dioxide, or a mixture thereof.

[076] In some embodiments, the container comprises any multilayer based film designed for food applications. In some embodiments, the container is in a form of a bag. In some embodiments, the container comprises any of polyester, aluminum and polyethylene. In some embodiments, the aluminum acts as oxygen barrier. In some embodiments, the bakery product is stable upon prolonged storage at ambient temperature.

[077] In some embodiments, the composition of the invention is for the preparation of dough. In some embodiments, the composition of the invention is for the preparation of a food product (e.g. dough or a baked good). In some embodiments, the composition of the invention is for use as a powdered antimicrobial composition for the preparation of dough. In some embodiments, the composition of the invention is for improving a food product. In some embodiments, the composition of the invention is for improving a food product (e.g. a baked good). In some embodiments, improving comprises (i) improving the taste and/or flavor of a food product, (ii) prolonging the shelf-life of a food product or both.

[078] In another aspect of the invention, there is a kit comprising a first component comprising maltol or a derivative thereof; and a second component comprising a sourdough. In some embodiments, the ratio of maltol or a derivative thereof to the sourdough is from 1:1 to 1:20, from 1:1 to 1:5, from 1:5 to 1:7, from 1:6 to 1:8, from 1:7 to 1:8, from 1:7 to 1:9, from 1:8 to 1:9, from 1:7 to 1:10, from 1:10 to 1:12, from 1:12 to 1:13, from 1:12 to 1:15, from 1:15 to 1:17, from 1:17 to 1:20, including any range between. In some embodiments, a w/w ratio of maltol to sourdough within the kit is between 1:12 to 1:13.

[079] In some embodiments, the kit is a bakery product. In some embodiments, the first component and the second component of the kit are in a form of a solid composition. In some embodiments, the first component and the second component of the kit are dry compositions. In some embodiments, the first component and the second component of the kit are powdered composition. In some embodiments, the moisture content of the first component and of the second component are as described herein for the composition of the invention.

[080] In some embodiments, at least one of the first component and the second component further comprises an additive, wherein the additive is as described herein. In some embodiments, the w/w concentration of the additive within the first component and/or within the second component is between 0.1 and 10%.

[081] In some embodiments, the first component and/or the second component of the kit further comprises the taste masking agent. In some embodiments, a w/w ratio of the taste masking agent to the maltol or the derivative thereof within the kit is between 3 and 15%.

[082] In some embodiments, the additive comprises a dough improver, an excipient, vitamin C, a vitamin C substitute, an enzyme, gluten and dietary fiber or any combination thereof.

Food product

[083] In another aspect of the invention, there is a food product, comprising maltol, a derivative thereof or both at a w/w concentration between 0.07 and 0.5%. In some embodiments, the food product comprises maltol, a derivative thereof or both at a w/w concentration between 0.07 and 0.5%, between 0.07 and 0.1%, between 0.1 and 0.15%, between 0.15 and 0.2%, between 0.2 and 0.25%, between 0.25 and 0.3%, including any range or value therebetween, wherein the percentage is baker’s percentage.

[084] In some embodiments, the food product of the invention comprises an effective amount of the composition of the invention. In some embodiments, the effective amount comprises maltol and/or a derivative thereof at a w/w concentration of between 0.07 and 0.5% including any range or value therebetween, wherein the percentage is baker’s percentage. In some embodiments, the effective amount further comprises the sourdough at an amount as described herein. [085] In some embodiments, the food product comprises maltol in a predetermined amount. In some embodiments, the predetermined amount is an amount sufficient for inhibiting or reducing microbial growth. In some embodiments, the predetermined amount does not affect the activity of yeast. In some embodiments, the predetermined amount of maltol reduces yeast activity by at most 15%, at most 10%, at most 8%, at most 7%, at most 6%, at most 5%, including any range between. In some embodiments, the effective amount is antimicrobial effective amount.

[086] In some embodiments, the effective amount is sufficient for inhibition or reduction of microbial growth and/or microbial loading for at least 4 days, at least 5 days, at least 6 days, at least 7 days, including any range or value therebetween. In some embodiments, the effective amount sufficient for inhibiting or reducing microbial growth is between 0.07 and 0.5%, between 0.07 and 0.1%, between 0.1 and 0.15%, between 0.15 and 0.2%, between 0.2 and 0.25%, between 0.25 and 0.3%, including any range or value therebetween, wherein the percentage is baker’s percentage.

[087] In some embodiments, the food product comprises the predetermined amount of maltol and the predetermined amount of the taste masking agent, wherein the taste masking agent is as described hereinabove. In some embodiments, a w/w ratio of the taste masking agent to the maltol or the derivative thereof within the food product is between 3 and 15%. In some embodiments, a w/w ratio of the taste masking agent to the maltol or the derivative thereof within the food product is between 6 and 8%.

[088] In some embodiments, the food product comprising the predetermined amount of the taste masking agent is characterized by an improved organoleptic property compared to a food product being devoid of the taste masking agent. In some embodiments, the food product comprising the predetermined amount of the taste masking agent is characterized by an improved organoleptic property, wherein the taste masking agent comprises glycyrrhizic acid including any salt or any derivative thereof.

[089] In some embodiments, the terms “predetermined amount” and “effective amount” are used herein interchangeably, and are referred to an antimicrobial effective amount. [090] In some embodiments, the food product has a shelf-life of at least 7 days. In some embodiments, the food product comprising a predetermined amount of maltol has a shelf- life of at most 6 days. In some embodiments, the food product (e.g. a baked good) manufactured by baking a dough comprising maltol at a w/w concentration (baker’s percentage) between 0.1 and 0.2% and sourdough at a w/w concentration between 1.5 and 2% has a shelf-life of at least 7 days.

[091] As used herein, the term “shelf-life” refers to a time period before the appearance of visible mold on or within the food product (e.g. baked good).

[092] As used herein, the term “microbe” or “pathogen” including any grammatical form thereof refers to a microorganism selected from fungi, and bacteria affecting the shelf-life of baked goods. Such microorganisms (e.g. fungi) are well-known in the art, including inter alia Rhizopus stolonifera, Penicillium, Cladosporium, etc. In some embodiments, the terms “pathogen” and “microbe” are used herein interchangeably. [093] In some embodiments, the food product is an edible matter. In some embodiments, the food product is a food product. In some embodiments, the food product is a fermented food product. In some embodiments, the food product is a beverage. In some embodiments, the food product is a food supplement product. In some embodiments, the food product a baked good. In some embodiments, the food product is bread.

[094] In some embodiments, the food product comprises maltol as a preservative (or an anti-mold agent). In some embodiments, the food product is substantially devoid of an additional preservative (e.g. propionic acid, benzoic acid, sorbic acid and/or a salt thereof). In some embodiments, substantially devoid is at most 0.3%, at most 0.1%, at most 0.05%, at most 0.03%, at most 0.01% including any range between, wherein the percentage is baker’s percentage.

[095] In some embodiments, the food product comprises trace amounts of flavoring agents originating from the sourdough. Such flavoring agents may comprise organic acids such as lactic acid and acetic which are characteristic for the sourdough bread. Without being bound to any particular theory, flavoring agents generated by microorganisms included within the sourdough may have a taste improving effect. It is postulated, that flavoring agents present within a baked good are able to mask an undesirable taste and/or flavor of maltol or a derivative thereof at the abovementioned concentration. In some embodiments, the food product is substantially devoid of an undesired taste, as specified below. In some embodiments, the food product comprising the flavoring and/or the taste masking agent as described herein, is characterized by an improved organoleptic property.

[096] In some embodiments, improved organoleptic property comprises improvement by at least 10%, at least 30%, at least 50%, at least 100%, at least 1000%, at least 10.000%, including any range therebetween, wherein improvement is as compared to a control (e.g. same food product being devoid of the flavoring and/or the taste masking agent).

Method

[097] In another aspect of the invention, there is a method for preventing or reducing pathogen load of a baked good, comprising incorporating an effective amount of the composition or of the kit of the invention of the invention into a dough. In some embodiments, the pathogen load is a microbial load, wherein microbe is as described herein. In some embodiments, there is a method for preventing or reducing pathogen load of a food product, comprising incorporating an effective amount of the composition or of the kit of the invention into the food product.

[098] In some embodiments, the method comprises incorporating an effective amount of the composition of the invention into a dough. In some embodiments, the method comprises incorporating an effective amount of the composition of the invention into a dough adapted to be baked. In some embodiments, the method comprises incorporating an effective amount of the composition of the invention into a dry mix comprising solid dough ingredients. In some embodiments, the method comprises incorporating an effective amount of the composition of the invention into a mixture comprising flour, yeast and optionally one or more additives. In some embodiments, the method comprises mixing an effective amount of the composition of the invention with a mixture comprising flour, yeast and optionally one or more additives. In some embodiments, the method comprises mixing the composition comprising an effective amount of maltol and sourdough with a mixture comprising flour, yeast and optionally one or more additives. [099] In some embodiments, incorporating is at a step of processing a dough. In some embodiments, incorporating is before baking. In some embodiments, incorporating is at the beginning of dough processing. In some embodiments, incorporating is before kneading the dough. In some embodiments, the dough is a fermented dough.

[0100] In some embodiments, the effective amount comprises maltol or a derivative thereof at a w/w concentration between 0.05% and 0.3% of solid ingredients of the dough. In some embodiments, the effective amount comprises maltol or a derivative thereof at a w/w concentration (baker’s percentage) between 0.1 and 0.2%. In some embodiments, the effective amount comprises sourdough at a w/w concentration between 0.1% and 10% of solid ingredients of the dough. In some embodiments, the effective amount comprises sourdough at a w/w concentration (baker’s percentage) between 1 and 10%, between 1 and 2%, between 1.5 and 2%, between 2 and 3%, between 3 and 5%, between 5 and 10%, including any range between.

[0101] In some embodiments, the effective amount comprises the taste masking agent of the invention in an amount sufficient for a) masking an undesirable flavor or taste of the maltol or the derivative thereof; b) improving organoleptic properties of the baked good or a) and b).

[0102] In some embodiments, the effective amount of the taste masking agent, is between 3 and 15% by weight of maltol a derivative thereof.

[0103] In some embodiments, the taste masking agent comprises glycyrrhizic acid including any salt or any derivative thereof. In some embodiments, the taste masking agent consists essentially of glycyrrhizic acid including any salt or any derivative thereof. [0104] In some embodiments, the effective amount comprises maltol or a derivative thereof at a w/w concentration (baker’s percentage) between 0.1 and 0.2%, and sourdough at a w/w concentration (baker’s percentage) of at least 1%, at least 1.5%, at least 2% including any range therebetween.

[0105] In some embodiments, the terms “effective amount” and “predetermined amount” are used herein interchangeably.

[0106] In some embodiments, the predetermined amount is an amount sufficient for inhibiting or reducing pathogen load, wherein pathogen load as used herein refers to a visible appearance of a pathogen (e.g. a microbe) on or within the food product or a food product (e.g. baked good). In some embodiments, the predetermined amount does not affect the activity of yeast. In some embodiments, the method of the invention is for selectively reducing or preventing growth of fungi within a dough or within a food product (e.g. baked good).

[0107] In some embodiments, the method is for inhibiting or reducing microbial growth for at least 4 days, at least 5 days, at least 6 days, at least 7 days, including any range or value therebetween.

[0108] In some embodiments, the amount sufficient for inhibiting or reducing microbial growth is between 0.07 and 0.5%, between 0.07 and 0.1%, between 0.1 and 0.15%, between 0.15 and 0.2%, between 0.2 and 0.25%, between 0.25 and 0.3%, including any range or value therebetween, wherein the percentage is baker’s percentage.

[0109] In some embodiments, effective amount comprises the sourdough in an amount sufficient for a) masking an undesirable flavor or taste of maltol or a derivative thereof, b) reducing a pH of the dough, or both. In some embodiments, effective amount comprises the sourdough in an amount sufficient for reducing a pH of the dough by at least 0.1, at least 0.2, at least 0.3 including any range between.

[0110] In some embodiments, effective amount comprises the sourdough in an amount sufficient for prolonging the antimicrobial effect of maltol. In some embodiments, a method of prolonging the antimicrobial effect of maltol or a derivative thereof by at least 10%, at least 12%, at least 14%, at least 15%, at least 16%, at least 18%, at least 20%, comprises incorporating an effective amount of sourdough into a dough comprising maltol.

[0111] In some embodiments, the method is for prolonging a shelf-life of a baked good, wherein prolonging is by at least 1 day (d), at least 2 d, at least 3 d, at least 4 d, at least 5 d, at least 6 d, at least 7 d, including any range between, compared to a control. In some embodiments, the method is for prolonging a shelf-life of a baked good by at least 10%, at least 20%, at least 30%, at least 50%, at least 100%, at least 150%, at least 200%, at least 300%, at least 400%, at least 500%, at least 600%, at least 700%, at least 800%, at least 900%, at least 1000%, compared to a control.

[0112] In some embodiments, the control is a similar backed good being substantially devoid of the composition of the invention (e.g. comprising maltol at an amount less than 0.05 backer’s percentage, or 0.05% by weight of the backed good). In some embodiments, the control is a similar backed good being substantially devoid of a preservative (e.g. benzoic acid, propionic acid, etc.). In some embodiments, the control is a similar backed good having no added preservative.

[0113] As used herein, inhibiting, or reducing growth of a microorganism refers to inhibiting, reducing, or retarding growth of microorganisms and/or eradicating a portion or all of an existing population of microorganisms. Thus, compositions described herein can be used in reducing the formation of microorganisms on or within a food product. [0114] In some embodiments, reducing comprises reduction of pathogen load and/or pathogen propagation (e.g. CFU) on or within a backed good by at least 10%, at least 20%, at least 30%, at least 50%, at least 100%, at least 150%, at least 200%, at least 300%, at least 400%, at least 500%, at least 600%, at least 700%, at least 800%, at least 900%, at least 1000%, compared to a control (e.g. a similar backed good substantially devoid of a preservative).

[0115] Colonies start as single pathogen (CFU) which multiplies and forms a colony. Given enough CFUs close by, eventually, neighboring colonies will fuse. Increasing the magnification allows detection of micro-colonies before they fuse. In some embodiments, "colony" as used herein, refer to a colony observed by the naked eye. In some embodiments, “pathogen”, as used herein, refer to a microorganism such as bacteria and/or fungi.

[0116] The microorganism can be, for example, a unicellular microorganism (prokaryotes, archaea, bacteria, eukaryotes, protists, fungi, algae, molds, euglena, protozoan, dinoflagellates, apicomplexa, trypanosomes, amoebae, and the likes), or a multicellular microorganism.

[0117] In some embodiments, the terms "preventing" in the context of antimicrobial, indicates that the growth rate of the microorganism cells is essentially nullified within the food product, or is reduced by at least 20 %, at least 30 %, at least 40 %, at least 50 %, at least 60 %, at least 70 %, at least 80 %, at least 90 %, including any value there between, of the appearance of the microorganism in a comparable situation lacking the presence of the composition of the inveniton. Alternatively, preventing means a reduction of the appearance of the microorganism cells on or within a food product (e.g. baked good) comprising the composition or the kit of the invention, compared to a food product (e.g. baked good) lacking the presence of the composition or the kit of the invention. [0118] Methods for determining a level of appearance of a microorganism cells are known in the art.

[0119] Non-limiting example of pathogens include but are not limited to: cryophiles, nematodes, mites, ticks, fungi, algae, mold, bacteria, viruses, spores, yeast, and bacteriophages or any combination thereof.

[0120] In some embodiments, the pathogen is selected from the group consisting of bacteria, a fungus, a yeast, a virus, an algae, a mold, protozoa, an amoeba, and spore- propagating microorganisms or any combination thereof.

[0121] In some embodiments, bacteria are selected from the group consisting of gram positive bacteria. In some embodiments, the gram-positive bacteria are selected from the group consisting of Staphylococcus, Streptococcus, Enterococcus, Bacillus, Corynebacterium, Nocardia, Clostridium, Actinobacteria and Listeria or any combination thereof.

[0122] In some embodiments, bacteria are selected from the group consisting of gram negative bacteria. In some embodiments, the gram-negative bacteria are selected from the group consisting of Escherichia, Salmonella, Shigella, Enterobacteriaceae, Pseudomonas, Moraxella, Helicobacter, Stenotrophomonas, Bdellovibrio, acetic acid bacteria, Legionella, cyanobacteria, spirochetes, green sulfur bacteria, green non-sulfur bacteria, and respiratory symptoms Moraxella or any combination thereof.

[0123] In some embodiments, bacteria are selected from the group consisting of Escherichia cob, Staphylococcus aureus, Pseudomonas aeruginosa and Enterococcus hirae or any combination thereof.

[0124] In some embodiments, the fungus is selected from the group consisting of Penicillium, Magnaporthe, Ophiostoma, Cryphonectria, Fusarium, Ustilago, Alternaria, Cochliobolus, Aspergillus, Candida, Cryptococcus, Histoplasma, and Pneumocytis or any combination thereof.

[0125] In some embodiments, the pathogen is a fungus selected from, but not limited to: mold, Alternaria spp. (e.g., Alternaria alternata, Alternaria solani); Aphanomyces spp. (e.g., Aphanomyces euteiches); Aspergillus spp. (e.g., Aspergillus niger, Aspergillus fumigatus); Atelia spp. (e.g., Atelia rolfsii); Aureobasidium spp. (e.g., Aureobasidium pullulans); Bipolaris spp. (e.g. Bipolaris zeicola, Bipolaris maydis); Botrytis spp. (e.g., Botrytis cinerea); Calonectria spp. (e.g., Calonectria kyotensis); Cephalosporium spp. (e.g., Cephalosporium maydis); Cercospora spp. (e.g., Cercospora medicaginis, Cercospora sojina, Colletotrichum coccodes, Colletotrichum fragariae, Colletotrichum graminicola); Coniella spp. (e.g., Coniella diplodiella); Colletotrichum spp.; Coprinopsis spp. (e.g., Coprinopsis psychromorbida); Corynespora spp. (e.g., Corynespora cassiicola; Curvularia spp. (e.g., Curvularia pallescens); Cylindrocladium spp. (e.g., Cylindrocladium crotalariae); Diplocarpon spp. (e.g., Diplocarpon earlianum); Diplodia spp. (e.g., Diplodia gossyina); Epicoccum spp. (e.g., Epicoccum nigrum); Erysiphe spp. (Erysiphe cichoracearum); Fusarium spp. (e.g., Fusarium graminearum, Fusarium oxysporum f. sp. fragariae, Fusarium oxysporum f.sp. tuberosi, Fusarium proliferatum var. proliferatum, Fusarium solani, Fusarium verticillioides, Fusarium clumorum, Fusarium oxysporum f. sp. radicis -ly coper sici, Fusarium euwallaceae); Ganoderma spp. (e.g., Ganoderma boninense); Geotrichum spp. (e.g., Geotrichum candidum); Glomerella spp. (e.g., Glomerella tucumanensis); Guignardia spp. (e.g., Guignardia bidwellii); Kabatiella spp. (e.g., Kabatiella zeae); Feptosphaerulina spp. (e.g., Feptosphaerulina briosiana); Feptotrochila spp. (e.g., Feptotrochila medicaginis); Macrophomina spp. (e.g., Macrophomina phaseolina); Magnaporthe spp. (e.g., Magnaporthe grisea, Magnaporthe oryzae); Microsphaera spp. (e.g., Microsphaera manshurica); Monilinia spp.(e.g., Monilinia fmcticola); Mucor spp.; Mycosphaerella spp. (e.g., Mycosphaerella juiensis, Mycosphaerella fragariae); Nigrospora spp. (e.g., Nigrospora oryzae); Ophiostoma spp. (e.g., Ophiostoma ulmi); Penicillium spp. (e.g., Penicillium digitatum); Peronospora spp. (e.g., Peronospora manshurica); Phakopsora (e.g., Phakopsora pachyrhizi); Phoma spp. (e.g., Phoma foveata, Phoma medicaginis, Phoma tracheiphila); Phomopsis spp (e.g. Phomopsis longicolla); Phytophthora spp. (e.g., Phytophthora cinnamomi, Phytophthora erythroseptica, Phytophthora fragariae, Phytophthora infestans, Phytophthora medicaginis, Phytophthora megasperma, Phytophthora palmivora); Podosphaera (e.g., Podosphaera leucotricha); Pseudopeziza spp. (e.g., Pseudopeziza medicaginis); Puccinia spp. (e.g., Puccinia graminis subsp. tritici (UG99), Puccinia striiformis, Puccinia recodita, Puccinia sorghi); Pyricularia spp. (Pyricularia grisea, Pyricularia oryzae); Pythium spp. (e.g., Pythium ultimum, Pythium aphanidermatum); Rhizoctonia spp. (e.g., Rhizoctonia solani, Rhizoctonia zeae); Rosellinia spp., Sclerotinia spp. (e.g., Sclerotinia minor; Sclerotinia sclerotiorum, Sclerotinina trifoliorum); Sclerotium spp. (e.g., Sclerotium rolfsii); Septoria spp. (e.g., Septoria glycines, Septoria lycoperski); Setomelanomma spp. (e.g., Setomelanomma turcica); Sphaerotheca spp. (e.g., Sphaerotheca macularis); Spongospora spp. (e.g., Spongospora subterranean); Stemphylium spp., Synchytrium spp. (e.g., Synchytrium endobioticum), Verticillium spp. (e.g., Verticillium albo-atrum, Verticillium dahliae). In some embodiments, the fungus comprises Penicillium digitatum and/or Geotrichum candidum.

[0126] In some embodiments, the yeast is selected from the group consisting of Cryptococcus neoformans, Candida albicans, Candida tropicalis, Candida stellatoidea, Candida glabrata, Candida krusei, Candida parapsilosis, Candida guilliermondii, Candida viswanathii, Candida lusitaniae and Rhodotorula mucilaginosa or any combination thereof.

[0127] In some embodiments, the virus is selected from the group consisting of Adenoviruses, Herpesviruses, Poxviruses, Parvoviruses, Reoviruses, Picornaviruses, Togaviruses, Orthomyxoviruses, Rhabdoviruses, Retroviruses and Hepadnaviruses or any combination thereof.

[0128]

General

[0129] As used herein the term “about” refers to ± 10 %.

[0130] The terms "comprises", "comprising", "includes", "including", “having” and their conjugates mean "including but not limited to".

[0131] The term “consisting of' means “including and limited to”.

[0132] The term "consisting essentially of" means that the composition, method or structure may include additional ingredients, steps and/or parts, but only if the additional ingredients, steps and/or parts do not materially alter the basic and novel characteristics of the claimed formulation, method or structure.

[0133] The word “exemplary” is used herein to mean “serving as an example, instance or illustration”. Any embodiment described as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments and/or to exclude the incorporation of features from other embodiments. [0134] The word “optionally” is used herein to mean “is provided in some embodiments and not provided in other embodiments”. Any particular embodiment of the invention may include a plurality of “optional” features unless such features conflict.

[0135] As used herein, the singular form "a", "an" and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof. [0136] Throughout this application, various embodiments of this invention may be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0137] In some embodiments, the term “substantially” as used elsewhere herein, is at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 92%, at least 93%, at least 95%, at least 97%, at least 98%, at least 99%, at least 99.9% by weight, including any value therebetween.

[0138] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases “ranging/ranges between” a first indicate number and a second indicate number and “ranging/ranges from” a first indicate number “to” a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.

[0139] As used herein the term "method" refers to manners, means, techniques and procedures for accomplishing a given task including, but not limited to, those manners, means, techniques and procedures either known to, or readily developed from known manners, means, techniques and procedures by practitioners of the chemical, pharmacological, biological, biochemical and medical arts. [0140] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination. All combinations of the embodiments pertaining to the invention are specifically embraced by the present invention and are disclosed herein just as if each and every combination was individually and explicitly disclosed. In addition, all sub-combinations of the various embodiments and elements thereof are also specifically embraced by the present invention and are disclosed herein just as if each and every such sub-combination was individually and explicitly disclosed herein.

[0141] Additional objects, advantages, and novel features of the present invention will become apparent to one ordinarily skilled in the art upon examination of the following examples, which are not intended to be limiting. Additionally, each of the various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below finds experimental support in the following examples.

[0142] Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples.

EXAMPLES

EXAMPLE 1

[0143] Four different premix compositions have been prepared in order to evaluate the effect of maltol addition on the final volume and pH of the fermented dough, as well as on the taste of the resulting bread. The premix compositions are as follows (the percentage is baker’s percentage):

[0144] Composition 1 (without a preservative): whole wheat flour, gluten (6%), yeast, baking improver (1%). [0145] Composition 2 (comprising maltol): whole wheat flour, gluten (6%), yeast, baking improver (1%), maltol (0.17%).

[0146] Composition 3 (comprising a conventional preservative, calcium propionate): whole wheat flour, gluten (6%), yeast, baking improver (1%), calcium propionate (0.52%).

[0147] Composition 4 (comprising the composition of the invention): whole wheat flour, gluten (6%), yeast, baking improver (1%), maltol (0.17%), dried sourdough (2%).

[0148] The ingredients are mixed thoroughly and then admixed with a defined amount of water and kneaded until a homogeneous dough is formed. The resulting dough is allowed to rise for 55 minutes at a proofer temperature. The final volume of the dough and of the bread have been analyzed and compared to composition 1. After baking, the taste of the resulting bread has been analyzed and scored. Scoring scale: 0 = no detectable off-taste, 10 = severe off-taste. The results of the experiment are summarized in Table 1 hereinbelow.

Table 1:

[0149] As represented in Table 1, the composition of the invention did not significantly affect the activity of yeast (no significant reduction of the bread volume). In contrary, the addition of calcium propionate (a conventional preservative) significantly reduced the activity of yeast (25% reduction). Furthermore, the addition of sourdough (composition 4) dramatically improved bread flavor compared to composition 2 and increased the shelf- life of the resulting bread for an additional day (data not shown). Based on experimental results (not shown), addition of the composition comprising 0.17% maltol and 2% sourdough to the pre-mix (composition 4), prolonged the shelf-life of the bread up to 7 days (equivalent to the shelf life of the bread comprising calcium propionate, composition

3).

[0150] Furthermore, it was found, that the addition of a taste masking agent (glycyrrhizic acid, Magnasweet®) to the premix composition, resulted in a baked good (e.g. bread) with improved organoleptic characteristics (taste, smell, and/or appearance), compared to a baked good without the taste masking agent. Based on experimental results, it was found, that the optimal amount of the taste masking agent within the premix composition is between 6 and 8%, by weight of maltol.

[0151] Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.