| abstract |
SUMMARY OF THE INVENTION A method is provided for increasing the pH of acidic foods and beverages to reduce the tendency of foods to cause heartburn and other esophageal and / or gastrointestinal distress to consumers. An amount effective to raise an acidic food or beverage (eg, coffee) to increase the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of about 5.4 to about 7.0. In combination with calcium glycerophosphate (CGP). An edible composition comprising CGP having a pH above about 5.4 is obtained. In addition, CGP can be added to acidic foods to remove the irritating flavors of this type of food, and thus CGP also acts as a flavor modifier. Packages that include CGP inside the container and allow the container to be easily opened to provide a single dose of CGP are useful in methods of making edible compositions. |