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US 5,665,415 AGranted
Composition and method for increasing the pH of acid foods
AssigneeAkPharma Inc.
InventorsAlan E. Kligerman, Sarah Hartzell
Life of this patent
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AssigneeAkPharma Inc.
InventorsAlan E. Kligerman, Sarah Hartzell
Estimating the term…
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 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.
A method of increasing the pH of acidic foods and acidic beverages comprising combining calcium glycerophosphate with an acidic food or an acidic beverage in an amount effective to increase the pH of the acidic food or acidic beverage to a level such that, when a consumer ingests the combination of calcium glycerophosphate and acidic food or acidic beverage, the consumer will experience less esophaged and gastrointestinal distress than if the acidic food or acidic beverage had been ingested without the calcium glycerophosphate.
A composition comprising calcium glycerophosphate and an edible material selected from the group consisting of acidic food, acidic beverage, at least partially dehydrated versions and components thereof, said composition having a pH of greater than about 5.
A method for reducing the sharp taste of an acidic food or beverage comprising adding to a food or beverage having a pH of less than about 5.0, an amount of calcium glycerophosphate effective to bring the pH of the food or beverage to between about 5.4 to about 7.0.
Dependencies are inferred from the claim text.