초록 ▼

A liquefied acidity reducing formulation for food and beverage products contains an edible bicarbonate, a water soluble binder, water and optionally a preservative. A method is also provided to raise the pH of a consumable food or beverage product by mixing an effective amount of the liquefied acidi

A liquefied acidity reducing formulation for food and beverage products contains an edible bicarbonate, a water soluble binder, water and optionally a preservative. A method is also provided to raise the pH of a consumable food or beverage product by mixing an effective amount of the liquefied acidity reducing formulation with a food product prior to consumption.

대표청구항 ▼

A liquefied acidity reducing formulation for food and beverage products contains an edible bicarbonate, a water soluble binder, water and optionally a preservative. A method is also provided to raise the pH of a consumable food or beverage product by mixing an effective amount of the liquefied acidi

A liquefied acidity reducing formulation for food and beverage products contains an edible bicarbonate, a water soluble binder, water and optionally a preservative. A method is also provided to raise the pH of a consumable food or beverage product by mixing an effective amount of the liquefied acidity reducing formulation with a food product prior to consumption. is in the general range of 60%-75%. 24. A method as defined in claim 1 wherein said solids content is in the general range of 60%-75%. 25. A method as defined in claim 22 wherein said acid in said low free water component is dry acid. 26. A method as defined in claim 25 wherein said acid has a particle size in the general range of 149-590 microns. 27. A method as defined in claim 26 wherein said particle size of 60% of said dry acid is in the general range of 250-500 microns. 28. A method as defined in claim 16 wherein said acid in said low free water component is dry acid. 29. A method as defined in claim 28 wherein said acid has a particle size in the general range of 149-590 microns. 30. A method as defined in claim 5 wherein said acid in said low free water component is dry acid. 31. A method as defined in claim 30 wherein said acid has a particle size in the general range of 149-590 microns. 32. A method as defined in claim 3 wherein said acid in said low free water component is dry acid. 33. A method as defined in claim 32 wherein said acid has a particle size in the general range of 149-590 microns. 34. A method as defined in claim 33 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 35. A method as defined in claim 32 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 36. A method as defined in claim 31 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 37. A method as defined in claim 30 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 38. A method as defined in claim 29 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 39. A method as defined in claim 28 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 40. A method as defined in claim 26 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 41. A method as defined in claim 25 wherein said buffer salt in said low free water component has a particle size in the general range of 44-590 microns. 42. A method as defined in claim 25 wherein said acid is selected from the class consisting of citric acid, malic acid, adipic acid, acetic acid, glucora delta lactone and phosphoric acid. 43. A method as defined in claim 3 wherein said acid is selected from the class consisting of citric acid, malic acid, adipic acid, acetic acid, glucora delta lactone and phosphoric acid. 44. A method as defined in claim 5 wherein said calcium source is selected from the class consisting of calcium citrate, calcium lactate, tricalcium phosphate, dicalcium phosphate, and calcium sulfate. 45. A method as defined in claim 24 wherein a cold water hydrating starch is included in said low free water component as an additional stabilizer that hydrates after said blending operation. 46. A method as defined in claim 22 wherein a cold water hydrating starch is included in said low free water component as an additional stabilizer that hydrates after said blending operation. 47. A method as defined in claim 18 wherein a cold water hydrating starch is included in said low free water component as an additional stabilizer that hydrates after said blending operation. 48. A method as defined in claim 9 wherein a cold water hydrating starch is included in said low free water component as an additional stabilizer that hydrates after said blending operation. 49. A method as defined in claim 8 wherein a cold water hydrating starch is included in said low free water component as an additional stabilizer that hydrates after said blending operation. 50. A method as defined in claim 7 wherein a cold water hydrating starch is included in said low free wate