HK1119582A - Food additive for supplying mineral substances - Google Patents

Description

Food additive for supplying mineral nutrients

The invention relates to a food additive for supplying mineral nutrients (minerals) to the human metabolism.

Mineral nutrients are inorganic nutrients required for human life. Since the organisms are not able to produce these nutrients themselves, they must be supplied from the food we eat. However, just like vitamins, mineral nutrients are not energy sources, which means that they are not substantially involved in energy metabolism.

Most mineral nutrients are so-called building substances (building substations) or regulatory substances (regulator substations). The building substances include calcium, phosphorus and magnesium, and the regulating substances include iodine, sodium, potassium, iron and chlorine. Only a few mineral nutrients have both of the above properties. For example, phosphorus plays a role in building bone and teeth, while also playing a role in regulating the acid/base balance.

In the human organism, mineral nutrients are essential components for many functions. Mineral nutrients provide strength and elasticity for the development of bodily matter such as bone, teeth and muscle. The essentially essential properties of body fluids are influenced by dissolved mineral nutrients as electrolytes. Including, for example, maintaining osmotic pressure.

Mineral nutrients are also essential components of organic compounds in the body. Iodine is a component of thyroid hormones. Cobalt is contained in vitamin B12, and the colorant hemoglobin of blood requires iron.

According to the German society for nutrition (Deutsche Gesellschaft fur)) According to their age and sex, adolescents and adults require at least 1000-1200mg of calcium, 700-1250mg of phosphorus, 350-400mg of magnesium, 12-15mg of iron, 150-200mg of iodine, 7-10mg of zinc and small amounts of other mineral nutrients (so-called trace elements) per day. The human organism has been adapted to a diet containing at least 2/3 plant components during its development over thousands of generations. Recent studies conducted by k.gedrich and g.karg at the University of Munich industry in germany (Munich University of Technology) showed that the actual diet in germany deviates completely from the optimal nutrition in terms of an adequate supply of minerals: the actual consumption of fruits and vegetables is reduced to half compared to the recommended amount, andthe cereal product and potatoes were reduced to 2/3. In women, the consumption of vegetables even drops to 1/3, whereas on the other hand the consumption of meat, fish and eggs rises to 1.3 times the recommended amount. Their position has been replaced by food products processed in the kitchen or prepared by industrial processes. These modes result in the loss of mineral nutrients and trace elements (often significant). This causes a sharp drop in the average supply of mineral nutrients to the population.

Various food additives are known in the prior art which attempt to remedy the above-mentioned drawbacks. They have a number of disadvantages. According to patent document DE 10349050a1, bondable calcium and phosphate are introduced into food products, such as fruit-flavoured gummy candies (gummi candy), gelatin products or other confectionery. The disadvantages are that: when the recommended amount of mineral nutrient-containing additives is added, they precipitate as crystals during industrial processing and cause dulling of the product in an unacceptable manner. If the mixture is concentrated by evaporation to such an extent that crystals are no longer formed, the mineral nutrient content is so low that the desired effect is reduced to a nearly insignificant level.

In the above process, the undesired crystallization problems can be reduced by using reactive calcium donors from the compound or mixture, wherein acids and different levels of calcium complexes can be additionally added. However, this method has the disadvantage that an excessively high water content in the solution again limits the achievable calcium concentration and thus again reduces the efficacy to insignificant levels.

An alternative proposed solution is described by Jarcho in U.S. Pat. No. 4,097,935. He suggested supersaturated hydroxyapatite solutions as a mouthwash. In this connection, too, the achievable concentrations are so low that the desired effect can only be achieved with very long and impractically frequent rinses.

In us patent 4,080,440 Digiulio describes low pH metastable solutions of calcium and phosphate. The mechanism of action contemplated is that calcium and phosphate precipitate in the demineralized pores of the tooth enamel upon an increase in pH, especially when used with the catalytically acting fluoride ions. The risk here is that the enamel has become demineralized already by the low pH before the intended effect and will cause tissue damage.

According to U.S. Pat. No. 4,606,912, Rudy attempts to apply an aqueous solution containing a source of calcium ions and a chelating agent for calcium ions. However, this is an impractical method due to the difficulty in controlling the chelating agent.

Among the different variants, Tung (U.S. Pat. Nos. 5,037,639 and 5,268,167 and 5,437,857 and 5,460,803) proposed powders containing calcium, phosphate and carbonate salts. After dissolution in saliva, the powder precipitates as amorphous calcium phosphate. But its stability is questionable.

Generally, the example of enamel remineralization illustrates that the major problems with additives for supplying mineral nutrients are not solved. In the example discussed, the three most important drawbacks are as follows:

the actual calcium and phosphate ion concentrations achieved are too low for effective action, or

The solution is excessively moist and is therefore largely ineffective, or

The pH deviates significantly from the physiological pH of 4.5, damaging the mucosa of the mouth, throat, stomach and digestive tract and/or making it very difficult to incorporate into food products.

It is an object of the present invention to provide an adequate supply of mineral nutrients and trace elements by producing a food additive containing these mineral nutrients in a readily absorbable form.

This object is met by: mineral nutrients are components of an ionized form of a salt-hydrate melt (salt hydrate melt), which is a salt-water system and whose water content corresponds to the coordination number of the main hydrated ion (most hydrated ion).

All of the peopleIt is known that the coordination number is the number of nearest neighbors around an ion, and it is known that hydration is H₂O is bound to the ion.

The food additive has several advantages. According to its principle, almost all mineral nutrients and trace elements required by the human organism can be provided, in particular in ionized form, so that they can be handled particularly easily by the organism. For processing during the production of food products, the most important benefit is that the salt-hydrate melt in its amorphous, solidified form can be stored for a long period of time without becoming unstable, it being possible to easily adjust its viscosity to suit the production process of a particular food product by adding small amounts of water and/or changing the temperature. Since both these parameters are effective for adjusting the viscosity, adaptation to processing at a specific temperature or processing where viscosity is important is no longer a problem.

For combining the food additive of the invention with other food products, it is advantageous to use a variety of organic acids such as gluconic acid, lactic acid, citric acid, acetic acid, malic acid, fumaric acid, valeric acid, ascorbic acid, cysteine, glutaric acid or other acidulants suitable for use in food products, and salts thereof, in the production. Also advantageously, inorganic acid groups, i.e. for example chloride, sulfate, phosphate, fluoride, carbonate or partially esterified derivatives thereof, can be used in the process variant of the invention. This results in the following advantages: in the case of salts with inorganic acid groups, such as chloride ions, the acid groups have a low molecular weight. It is thus possible to obtain a very high weight percentage of cations in the final product. For example, by using chloride ions, the weight percentage of cations in the final product can be increased significantly while maintaining viscosity. The maximum weight percentage of cations to the total weight of the final product is determined primarily by the molecular weight and valence of the anions. Depending on the composition of the salt mixture, different theoretical values of the maximum cation percentage are obtained. If the molecular weight is M₁、M₂And M₃Three salts of (A)₁、CaA₂And CaA₃In molecular percent x₁、x₂And x₃Mixing is carried out, wherein x₁+x₂+x₃The maximum molar concentration of Ca obtained is 1 as follows:

Ca_max.＝1/(x₁＊M₁+x₂＊M₂+x₃＊M₃)。

the product of the invention may be produced and processed with a mineral nutrient content of 10% to 95% of the maximum possible mineral nutrient content calculated according to the above formula. By slightly varying the moisture content, the viscosity can be varied over a wide range.

Advantageously, the desired pH of the salt-hydrate melt may be predetermined by selecting an appropriate derivative. For food products in the physiological range of about 6.5 to 7, a melt containing inorganic and organic acid salts is suitable. For food products with low pH (acidic), an excess of acid may be used to prepare the salt-hydrate melt. They are suitable as additives for sour foods (dis) or candies. It is even possible to mix mineral nutrients with the sugar melt of the hard candy in the acidic salt-hydrate melt; chewable mixtures made from gelatin and other thickeners may also be improved by the addition of mineral nutrients.

Examples of physiologically neutral melts are: calcium lactate and calcium gluconate, or as magnesium lactate. To provide an acidic melt of calcium, calcium lactate may be acidified with gluconic acid. Malic acid or citric acid, or malic acid together with citric acid, and other approved acidulants can be added according to the desired taste of the food product. To provide magnesium, a melt of gluconic acid and calcium lactate may be supplemented with magnesium salts, for example magnesium salts of acetic acid, gluconic acid, lactic acid or hydrochloric acid. Practical examples include sour chewable mixtures such as fruit flavored gummy candies, where the salt-hydrate melt may be a sour mixture of calcium gluconate, calcium lactate, calcium malate, and calcium citrate.

A further advantage of the food additive of the invention is that the taste of the product can be influenced. Calcium lactate produces a slightly bitter taste and is therefore suitable for soft drinks, mixed drinks, puddings and foods (dishes) with a bitter almond taste, or for bitter beer outside the German beer purity regulations. Calcium chloride or magnesium chloride causes a strong bitter taste. A slightly sweet taste with slightly bitter aftertaste is obtained by using a calcium acetate component; thus suitable for example for citrus jams, candies and juice beverages like bitter lemons. For applications where taste impact is detrimental, tasteless magnesium or calcium gluconate is dominant. In applications where bitter taste is welcome or where a new taste experience can be created or masked with a suitable flavour, embodiments of the present invention will find application where inorganic acid salts are used as a source of cations. The alternative use of, for example, magnesium chloride and calcium chloride salts with a strong bitter taste has the following advantages: relatively very high weight percentages of mineral nutrients can be blended. This is very advantageous in particular for calcium chloride, since calcium is the largest mineral required by the human organism, as described above.

The adult organism contains about 1kg of calcium. Wherein 99.9% of the amount is stored in teeth and bones. In order to construct and maintain them, a minimum of 1000 to 1200 mg/day of calcium is often required depending on sex and age, as mentioned above.

In a statistically relevant study, it was determined that adults with 2/3 in Germany had daily calcium intake of less than 800 mg/day. Bone decalcification (osteoporosis) and tooth decalcification (dental caries) are attributed to this, among other factors.

Also, lack of calcium in muscles can lead to tremors and spasms during intense work. In the later stages, an increase in the excitability of the nervous system occurs, symptoms also including muscle contractions (tetany) and phantom touches, such as stinging or numbing, or the feeling that ants crawl over the skin (paresthesia). From these deficiency symptoms, it is clear that calcium is responsible for the action potential of muscles and nerves among other factors.

Calcium is also important in the blood circulation. At this point it acts as the so-called coagulation factor IV.

These deficiency symptoms can be prevented by supplying sufficient calcium ions.

Correction by means of food additives is advantageous also because there are no problems with overdosing. The human metabolism absorbs only the amount of calcium ions required for its function. Calcium ions present beyond this amount are naturally excreted by the body. Kidney stone formation is observed in a few rare cases only in cases of extreme excesses combined with genetic predisposition. However, this effect is often associated with extreme overconsumption, which can be identified and terminated in time.

Other advantageous effects of calcium as a food additive are the so-called tooth remineralization: bacterial production of plaque acids increases after consumption of fermentable carbohydrates. This causes the saliva pH to decrease in the peri-dental area.

Usually, i.e. at a pH of 6 to 7, saliva is always supersaturated with so-called hydroxyapatite. This dissolved material repairs defects in the enamel such as initial demineralization or hairing.

If over-acidification causes the pH to drop below 5.5, saliva enters an unsaturated state and hydroxyapatite is removed from the enamel (demineralization). During this process, pores appear in the enamel, forming caries at an advanced stage.

Once the pH of the saliva rises above pH5.5 again, the hydroxyapatite in the saliva will again reach the saturation limit so that the pores caused by acid attack are refilled (remineralized) by the dissolved minerals in the saliva.

If the effect of the demineralised phase exceeds that of the remineralisation phase, due to too frequent consumption of sugar-containing food and/or due to insufficient removal of plaque, minerals will continually leach from the enamel. The pores deepen and caries lesions appear. To stop this development, it is helpful to provide saliva with additional calcium ions during the demineralization phase. By increasing the calcium concentration in saliva, the concentration gradient between saliva and plaque becomes smaller. This has the effect that there is less or no diffusion of calcium from the plaque into the saliva. This diffuse flow can even be reversed and cause forced remineralization of the enamel.

Elevated calcium concentrations in plaque provide other advantages. According to the usual curve of pH change over time in dental plaque after consumption of a sugar-containing food, remineralization of enamel can start from the bottom of the well under the catalytic action of fluoride if the calcium concentration is sufficient. Remineralization, especially at elevated fluoride concentrations, is substantially limited to the outermost surface layer 20-100 μm thick, with the pH remaining constant over time. In unfavorable cases, this can lead to the formation of a cap on the hole.

Another advantage of the present invention is the amount of mineral nutrients that have not heretofore been transferred to such an extent as a viable additive to toothpaste, mouthwash, other oral hygiene products, lipstick, other ointments or fluids for the lips, or medical medications for oral or rectal administration, as well as other pills, capsules, or suppositories. Here, new options are opened up due to the fact that: the viscosity of the food additive can be easily adjusted by adding water, and therefore, the established and validated method does not have to be changed at all or only insignificantly. The known effect of zinc in preventing halitosis can be readily incorporated into toothpastes and mouthwashes. In addition, salt-hydrate melts have a long shelf life. This stability brings new possibilities for the addition of mineral nutrients to human food or to human drinking water and beverage supplies. The invention also suggests, among other things, coating the salt-hydrate melt of the invention inside drinking straws. The beverage flowing through the coating causes a continuous reduction of the mineral-containing salt-hydrate melt stored in the inner layer. In this way, the drinking straw becomes a food item, which, of course, needs to be correspondingly labeled and marked for an accurate expiration date.

In a continuation of this idea, it is also possible to coat the inner surfaces of drinking water dispensers, drinking water purification devices or machines for producing ice cubes.

Other advantageous applications include mixing with all types of beverages. The range starts with beverages for supplying liquids, preferably with a low calorie content, with the above mentioned possibility of being able to incorporate not only mineral nutrients but also to adjust the taste. In the case of such beverages, the addition of the food additive of the present invention does not cause an undesirable increase in calories.

The other end of the possible range is a beverage containing calories, such as milk, cocoa, fruit wine or beer. The food additive according to the invention is of interest here due to the fact that: in the tasteless variant, it does not change the basic characteristics of the beverage, but brings an additional market point for an increase in the mineral nutrient content.

Additional inventive extensions of this idea are: in the above-mentioned machines or similar, the mineral nutrient-containing salt-hydrate melt is mixed with the beverage or drinking water from the reservoir via a transfer pipe connection.

The consistent application of this principle brings the following possibilities: with a public drinking water supply system, the entire population is provided with mineral nutrients by mixing in the salt-hydrate melt of the invention in a targeted manner.

Of great interest are the following possibilities: due to the increased mineral content, the position of non-essential foods such as filled chocolate, licorice, cakes, biscuits, jams, chips and hamburgers can be significantly improved.

Further details and features of the invention are explained in more detail below with the aid of examples. The examples are not intended to limit the invention, but merely to illustrate it. The drawings illustrate the following:

FIG. 1 is a tabular illustration of the coordination and interaction of a salt-water system;

figure 2 shows remineralization of pores in dental enamel.

In particular, the drawings depict the following:

figure 1 summarizes the schematic structure of a salt-hydrate melt in the grading from pure water to a dilute salt solution to a hydrated salt melt.

In the upper half of the figure, the structure of the molecular arrangement is shown. Water molecule with H₂O represents, the cation is represented by a circle with a + sign, and the anion is represented by a circle with a-sign.

In the next row the names are given, starting with pure water, to a solution, ending with a concentrated salt melt.

In the fourth row three different interactions and their respective estimated fractions of the total interaction effect are indicated.

In the last row, the numbers indicate the respective salt contents.

The columns of figure 1 illustrate four characteristic stages of the salt-water system:

on the left side of the figure, starting from pure water, the structure of a dilute solution which has entered up to 5% salt content is shown. In this case, the specific interaction (WW) is mainly directed to water.

The third column of the table shows concentrated salt solutions with a salt content of up to 10%. Here, in addition to the water-water interaction, the ion-ion interaction starts to become very significant. As the other extreme, the rightmost column of the table describes the salt content at 100%. Wherein no water, even if water of combination, is present anymore. This is a pure salt melt, where the interaction only takes place between the salt ions.

In the fourth column from the left, the salt-hydrate melt is characterized as follows: in the uppermost row, the cations as structures are completely surrounded by water molecules. The number of four water molecules illustrates a coordination number of 4 for the cation. Due to the "thinner" hydrate shell, the shielding effect of the water molecules on the ions, which is indicated in the structure by the circles of the single dashed line, is reduced. As a result, the ionic interaction gradually becomes remarkable. In the schematic composition diagram, the interaction between ions and water molecules is described as the main interaction of the salt-hydrate melt. It is clear (bottom of column four) that the salt-hydrate melt also has some degree of ionic interaction. This section of the figure describes the very important features of salt-hydrate melts, namely the existence of three different types of interactions:

-interaction between water molecules

Interaction between an ion and a water molecule surrounding it

-ionic interactions

In this example, the salt content of the salt-hydrate melt is expressed as 10 to 25% (mol%).

In fig. 2, two cross-sectional views through the hole 1 in the enamel 2 are drawn. In the upper example figure 2a, the pH of oral saliva 3 has dropped (due to carbohydrate fermentation) below pH 5.5. The resulting hydroxyapatite imbalance in saliva 3 attracts hydroxyapatite ions, in figure 2a as H⁺And (4) showing. In the absence of other sources, the missing hydroxyapatite will be removed from the enamel 2. In the described structure with a time-varying pH profile, in combination with an over-supply of calcium phosphate in the oral cavity, the unsaturation of the hydroxyapatite is compensated by calcium phosphate in the saliva under the catalytic action of fluoride. It is clear from figure 2 how the calcium phosphate enters the depth of the pores and forms hydroxyapatite crystals 4. This process provides remineralization of teeth.

By way of comparison, figure 2b shows the remineralization with fluoride as catalyst with a slight variation in pH over time in the neutral range. Due to the high degree of mineral supersaturation of saliva in the neutral range, the process of crystal formation occurs mainly at the enamel surface; since the amount of precipitation is proportional to the duration of precipitation, while the diffusion time increases with the square of the diffusion path. Diffusion flow to deeper layers is rarer due to settling along the way into the tooth. Less minerals reach deeper layers. At the edge of the hole, hydroxyapatite crystals 4 form the shape of a cap.

Some examples of possible compositions of solvates with neutral and acidic pH are shown below. The following chemicals were used in all examples:

calcium lactate pentahydrate Fluka 21175

Calcium gluconate D-calcium gluconate monohydrate Fluka 21142

Calcium acetate hydrate Merck 1.09325

Magnesium chloride hexahydrate Merck 1.05833

Magnesium lactate L-magnesium lactate hydrate Fluka 63097

Magnesium gluconate D-magnesium gluconate hydrate Fluka 63106

Magnesium acetate tetrahydrate Merck 1.05819

Gluconic acid (50%) Merck 8.22057

Merck 1.00382 malic acid

Citric acid Merck 8.18707

Example 1

Neutral pH melt containing calcium lactate

23.16g calcium lactate

16.84g of calcium gluconate

A bright, solid to malleable melt (bright) containing 2.54mol Ca/kg of solvate (corresponding to 101g Ca/kg) with a water content of about 25% (w/w) was obtained at room temperature.

Example 2

Neutral melt containing calcium-magnesium lactate/gluconate/chloride ions:

10.23g calcium lactate

29.77g calcium gluconate

10.00g magnesium chloride

A bright, solid to ductile melt was obtained at room temperature, containing 1.92mol Ca/kg of solute (corresponding to 76.8g Ca/kg) and 0.95mol magnesium/kg of solute (corresponding to 23.1g magnesium/kg).

Example 3

pH neutral melt containing calcium and magnesium in a 3: 1(w/w) ratio:

2.82g calcium lactate

12.29g calcium gluconate

2.89g calcium acetate

0.99g of magnesium lactate

6.05g of magnesium gluconate

1.92g magnesium acetate

A bright, solid to ductile melt was obtained at room temperature, containing 1.67mol Ca/kg of solvate (corresponding to 67g Ca/kg) and 0.83mol magnesium/kg of solvate (corresponding to 21g magnesium/kg).

Example 4

pH neutral melt containing calcium and magnesium in a 3: 1(w/w) ratio:

3.25g calcium lactate

9.44g calcium gluconate

5.31g calcium acetate

1.16g magnesium lactate

4.74g of magnesium gluconate

3.39g magnesium acetate

A bright, solid to ductile melt was obtained at room temperature, containing 2.01mol Ca/kg of the melt (corresponding to 80g Ca/kg) and 1.00mol magnesium/kg (corresponding to 24.3g magnesium/kg), with a water content of 33% (w/w).

Example 5

Acidic melt containing calcium, lactic acid, malic acid and gluconic acid

25.00g calcium lactate

9.42g gluconic acid

1.61g malic acid

A bright, solid to ductile melt was obtained at room temperature, containing 2.73mol Ca/kg of the melt (corresponding to 109g Ca/kg).

Example 6

Acidic melt containing calcium, lactic acid, malic acid, gluconic acid and citric acid

25.00g calcium lactate

9.42g gluconic acid

1.61g malic acid

2.31g citric acid

A bright, solid to ductile melt was obtained at room temperature, containing 2.45mol Ca/kg of melt (corresponding to 98g Ca/kg). The water content was about 27% (w/w).

The reagents are dissolved in as little water as possible at a temperature near the boiling point and concentrated by evaporation until they reach the desired viscosity. Vacuum is applied to speed up the process and produce better results.

Claims (20)

1. Food additive as a concentrated additive for supplying mineral nutrients to human metabolism, characterized in that

Mineral nutrients are components of the salt-hydrate melt in ionized form, wherein

-said salt-hydrate melt is a salt-water system and its water content corresponds to the coordination number of the main hydrated ions.

2. Food additive according to claim 1, characterized in that the mineral nutrients are calcium, magnesium, zinc, potassium, iodine, iron, phosphorus, sodium, cobalt, boron, selenium and/or lithium.

3. Food additive according to any one of the preceding claims, characterized in that the mineral nutrients are present as salts of organic and/or inorganic acids in a salt-hydrate melt.

4. Food additive according to any one of the preceding claims, characterized in that it comprises as anion at least one of the acid groups of the organic acids lactic acid, gluconic acid, citric acid, acetic acid, malic acid, fumaric acid, valeric acid, ascorbic acid, cysteine, glutaric acid or any other approved acidifier, and partially esterified derivatives thereof.

5. Food additive according to any of the preceding claims, characterized in that it comprises as anion at least one of an acid radical of a mineral acid, such as chloride, sulfate, phosphate, fluoride, carbonate or a partially esterified derivative thereof.

6. Food additive according to any one of the preceding claims, characterized in that it comprises as cation source a salt of an inorganic acid and an organic acid or their partially esterified derivatives.

7. Food additive according to any one of the preceding claims, characterized in that its pH is in the neutral range and in that it comprises calcium lactate, calcium gluconate and/or magnesium lactate.

8. Food additive according to any one of the preceding claims, characterized in that its pH is in the acidic range and in that it comprises gluconic acid, malic acid, citric acid or other acids approved for use in food.

9. Food additive according to any one of the preceding claims, characterized in that calcium is contained in the compound in the form of lactate, gluconate, malate and/or citrate.

10. Food additive according to any one of the preceding claims, characterized in that magnesium is contained in the compound in the form of lactate and/or acetate.

11. Food additive according to any one of the preceding claims, characterized in that it has a slightly bitter taste and comprises lactate.

12. Food additive according to any one of the preceding claims, characterized in that it has a very bitter taste and comprises calcium chloride and/or magnesium chloride.

13. Food additive according to any one of the preceding claims, characterized in that its taste is a slightly sweet taste with a slightly bitter aftertaste and in that it comprises calcium acetate.

14. Food additive according to any one of the preceding claims, characterized in that it is neutral in taste and comprises magnesium gluconate or calcium gluconate.

15. Food additive according to any one of the preceding claims, characterized in that the specific weight percentage of mineral nutrients is very high and in that chlorides such as calcium chloride or magnesium chloride are contained.

16. Food additive according to any one of the preceding claims, characterized in that it is contained in a toothpaste, a mouthwash, other oral hygiene products, a lipstick, other ointments or fluids for the lips or a medical drug for oral or rectal administration or other pills or suppositories.

17. Food additive according to any of the preceding claims, characterized in that it is applied inside drinking straws or inside surfaces of drinking water dispensers, drinking water purification devices or machines producing ice cubes and/or in that it is mixed with the drinking liquid from a reservoir via pipes connected to these surfaces.

18. Method for producing a food additive according to any one of the preceding claims, characterized in that gluconic acid, lactic acid, citric acid, acetic acid, malic acid or other food-suitable acids are used.

19. Use of a food additive according to any one of the preceding claims, characterized in that it is added in the manufacture of a food product, an optional food product, chewing gum or other substance intended to be temporarily left in or on the mouth, a beverage, a medical drug, other pills or suppositories, an oral hygiene product or dental care product, and/or it is incorporated into an intermediate product for such an article.

20. Use of a food additive according to any of the preceding claims, characterized in that it is added in solid to liquid form in the manufacture of feed, lick stones (salt lick stones), medical drugs or other pills, capsules, suppositories or any other substance for oral or rectal administration to animals or in the purification of drinking water.