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1. 发明授权

US5869119A Method of reducing distress in mammals due to ingestion of acidic foods and beverages 失效
标题翻译：由于摄取酸性食物和饮料而减少哺乳动物的痛苦的方法
公开(公告)号：US5869119A
公开(公告)日：1999-02-09
申请号：US913132
申请日：1997-09-08
申请人： Alan E. Kligerman , Sarah Hartzell
发明人： Alan E. Kligerman , Sarah Hartzell
IPC分类号： C12G1/00 , A23F5/14 , A23F5/24 , A23F5/42 , A23L1/03 , A23L1/226 , A23L1/304 , A23L2/00 , A23L2/52 , A23L2/68 , C12C5/02 , A23F3/20 , A23F5/22
CPC分类号： A23F5/42 , A23F5/14 , A23F5/243 , A23L2/52 , A23L29/05 , A23L33/16
摘要： 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 pHl 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.
摘要翻译： PCT No.PCT / US96 / 12105 Sec。 371日期：1997年9月8日 102（e）1997年9月8日PCT PCT 1996年7月23日PCT公布。出版物WO97 / 04661 日期1997年2月13日提供了一种提高酸性食品和饮料的pH值的方法，从而减少这种食品对消费者的胃灼热和其他食道和/或胃肠道痛苦的倾向。将酸性食品或饮料（例如咖啡）与一定量的有助于提高食物或饮料的pH的磷酸钙（CGP）组合，优选至少约0.5pH单位，更优选至约约pH 5.4和7.0。得到包含pH1大于约5.4的CGP的食用组合物。 CGP也可以加入到酸性食物中以除去这些食物具有的咬味，因此CGP用作风味调节剂，在容器内包含CGP的包装，容器可以容易地打开以提供单剂量的CGP，可用于该方法和形成可食用组合物。

2. 发明授权

US5665415A Composition and method for increasing the pH of acid foods 失效
标题翻译：增加酸性食物pH值的组成和方法
公开(公告)号：US5665415A
公开(公告)日：1997-09-09
申请号：US507095
申请日：1995-07-26
申请人： Alan E. Kligerman , Sarah Hartzell
发明人： Alan E. Kligerman , Sarah Hartzell
IPC分类号： C12G1/00 , A23F5/14 , A23F5/24 , A23F5/42 , A23L1/03 , A23L1/226 , A23L1/304 , A23L2/00 , A23L2/52 , A23L2/68 , C12C5/02 , A23F3/20 , A23F5/22
CPC分类号： A23F5/42 , A23F5/14 , A23F5/243 , A23L2/52 , A23L29/05 , A23L33/16
摘要： 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.
摘要翻译：提供了一种提高酸性食品和饮料的pH值的方法，从而减少了这种食物对消费者的胃灼热和其他胃肠道痛苦的倾向。将酸性食品或饮料（例如咖啡）与一定量的有助于提高食物或饮料的pH的磷酸钙（CGP）组合，优选至少约0.5pH单位，更优选至约约pH 5.4和7.0。得到包含CGP的食用组合物，其pH值大于约5.4。 CGP也可以添加到酸性食物中以除去这些食物具有的咬味，因此CGP用作调味剂。在容器中包含CGP的包装，其中容器可以容易地打开以提供单剂量的CGP，在该方法和形成可食用组合物中是有用的。

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