| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fedf5e91eacd5e03750897c0e66e73e2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-294
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 |
| filingDate |
1996-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1998-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AR-002925-A1 |
| titleOfInvention |
METHODS TO INCREASE THE PH OF ACID FOODS, AND TO REDUCE THE STRONG TASTE; INGERIBLE COMPOSITION AND CONTAINER TO CONTAIN SUCH COMPOSITION |
| abstract |
A method of raising the pH of acidic foods and beverages is provided which reduces the tendency of such food substances to cause pyrosis and other esophageal and / or gastrointestinal complaints in the consumer. An acidic food or drink, such as coffee for example, is combined with an amount of calcium glycerophosphate effective to raise the pH of the food or drink, preferably by approximately 0.5 pH units and more preferably to bring the pH to a value comprised between 5.4 and 7.0. Edible compositions are obtained that include calcium glycerophosphate with a pH greater than 5. Calcium glycerophosphate can also be added to acidic foods to eliminate the bitter sensation that such foods produce, therefore, calcium glycerophosphate can also be used as a corrector of flavor. Containers containing calcium glycerophosphate can be easily opened to provide a dose of calcium glycerophosphate and are useful for the method and for forming edible compositions. |
| priorityDate |
1995-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |