ACID FOOD NEUTRALIZATION
A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glyc...
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| creator | ALAN E. KLIGERMAN SARAH HARTZELL |
| description | A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
Se proporciona un método para elevar el pH de comidas o bebidas ácidas que permite reducir la tendencia de tales sustancias alimenticias a provocar pirosis u otros malestares esofágicos y/o gastrointestinales en el consumidor; una comida o bebida ácida, como el café por ejemplo, se combina con una cantidad de glicerofosfato de calcio efectiva para elevar el pH de la comida o bebida, preferentemente en 0.5 unidades de pH aproximadamente y más preferentemente para llevar el pH a un valor comprendido entre 5.4 y 7.0; se obtienen composiciones edibles que incluyen glicerofosfato de calcio con un pH mayor de 5.4; el glicerofosfato de calcio también se puede agregar a comidas ácidas para eliminar la sensacion amarga que producen tales comidas, por consiguiente, el glicerofosfato de calcio también se puede utilizar como corrector de sabor; los paquetes que contienen glicerofosfato de calcio dentro de un envase que se puede abrir fácilmente para proporcionar una dosis de glicerofosfato de calcio resultan utiles para el método y para formar las composiciones edibles. |
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Se proporciona un método para elevar el pH de comidas o bebidas ácidas que permite reducir la tendencia de tales sustancias alimenticias a provocar pirosis u otros malestares esofágicos y/o gastrointestinales en el consumidor; una comida o bebida ácida, como el café por ejemplo, se combina con una cantidad de glicerofosfato de calcio efectiva para elevar el pH de la comida o bebida, preferentemente en 0.5 unidades de pH aproximadamente y más preferentemente para llevar el pH a un valor comprendido entre 5.4 y 7.0; se obtienen composiciones edibles que incluyen glicerofosfato de calcio con un pH mayor de 5.4; el glicerofosfato de calcio también se puede agregar a comidas ácidas para eliminar la sensacion amarga que producen tales comidas, por consiguiente, el glicerofosfato de calcio también se puede utilizar como corrector de sabor; los paquetes que contienen glicerofosfato de calcio dentro de un envase que se puede abrir fácilmente para proporcionar una dosis de glicerofosfato de calcio resultan utiles para el método y para formar las composiciones edibles.</description><edition>6</edition><language>eng ; spa</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; COFFEE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981031&DB=EPODOC&CC=MX&NR=9800655A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981031&DB=EPODOC&CC=MX&NR=9800655A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ALAN E. KLIGERMAN</creatorcontrib><creatorcontrib>SARAH HARTZELL</creatorcontrib><title>ACID FOOD NEUTRALIZATION</title><description>A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
Se proporciona un método para elevar el pH de comidas o bebidas ácidas que permite reducir la tendencia de tales sustancias alimenticias a provocar pirosis u otros malestares esofágicos y/o gastrointestinales en el consumidor; una comida o bebida ácida, como el café por ejemplo, se combina con una cantidad de glicerofosfato de calcio efectiva para elevar el pH de la comida o bebida, preferentemente en 0.5 unidades de pH aproximadamente y más preferentemente para llevar el pH a un valor comprendido entre 5.4 y 7.0; se obtienen composiciones edibles que incluyen glicerofosfato de calcio con un pH mayor de 5.4; el glicerofosfato de calcio también se puede agregar a comidas ácidas para eliminar la sensacion amarga que producen tales comidas, por consiguiente, el glicerofosfato de calcio también se puede utilizar como corrector de sabor; los paquetes que contienen glicerofosfato de calcio dentro de un envase que se puede abrir fácilmente para proporcionar una dosis de glicerofosfato de calcio resultan utiles para el método y para formar las composiciones edibles.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>COFFEE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBwdPZ0UXDz93dR8HMNDQly9PGMcgzx9PfjYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxvhGWFgYGZqamjsaEVQAAfbsfFw</recordid><startdate>19981031</startdate><enddate>19981031</enddate><creator>ALAN E. KLIGERMAN</creator><creator>SARAH HARTZELL</creator><scope>EVB</scope></search><sort><creationdate>19981031</creationdate><title>ACID FOOD NEUTRALIZATION</title><author>ALAN E. KLIGERMAN ; SARAH HARTZELL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX9800655A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>1998</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>COFFEE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ALAN E. KLIGERMAN</creatorcontrib><creatorcontrib>SARAH HARTZELL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ALAN E. KLIGERMAN</au><au>SARAH HARTZELL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ACID FOOD NEUTRALIZATION</title><date>1998-10-31</date><risdate>1998</risdate><abstract>A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
Se proporciona un método para elevar el pH de comidas o bebidas ácidas que permite reducir la tendencia de tales sustancias alimenticias a provocar pirosis u otros malestares esofágicos y/o gastrointestinales en el consumidor; una comida o bebida ácida, como el café por ejemplo, se combina con una cantidad de glicerofosfato de calcio efectiva para elevar el pH de la comida o bebida, preferentemente en 0.5 unidades de pH aproximadamente y más preferentemente para llevar el pH a un valor comprendido entre 5.4 y 7.0; se obtienen composiciones edibles que incluyen glicerofosfato de calcio con un pH mayor de 5.4; el glicerofosfato de calcio también se puede agregar a comidas ácidas para eliminar la sensacion amarga que producen tales comidas, por consiguiente, el glicerofosfato de calcio también se puede utilizar como corrector de sabor; los paquetes que contienen glicerofosfato de calcio dentro de un envase que se puede abrir fácilmente para proporcionar una dosis de glicerofosfato de calcio resultan utiles para el método y para formar las composiciones edibles.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY COFFEE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | ACID FOOD NEUTRALIZATION |
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