Note: Descriptions are shown in the official language in which they were submitted.
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LIQUEFIED WATER SOLUBLE ACIDITY-REDUCING
FORMULATION FOR FOOD AND BEVERAGE PRODUCTS
TECfINICAL FIELD OF THE INVENTION
The present invention is directed to a water soluble acidity reducing
formulation. The present invention is more particularly directed to a
liquefied water
soluble acidity reducing additive for food and beverage products containing an
edible bicarbonate, a soluble binder, water and optionally a preservative.
BACKGROUND OF THE INVENTION
Many individuals are sensitive to high acid-containing food and beverage
products, such as fresh citrus fruits, citrus fruit juices, foods containing
citrus fruit
juices and tomato sauce. In order to consume such foods and beverages without
experiencing gastrointestinal pain or discomfort due to the high acid content
of
ingested foods, individuals having a sensitivity to high acid-containing foods
must
often ingest a commercially available antacid shortly before or after
consumption of
the food or beverage product.
Individuals with open mouth wounds and sores are also discouraged from
consuming high acid containing food and beverage products to avoid
experiencing
local pain and irritation to the open mouth wounds and sores.
It is known in the art to provide food and beverage compositions, such as
fitness drink powders, sweetener compositions and carbonating agents for
coffee,
containing both acidulent components and an edible bicarbonate. The addition
of an
edible bicarbonate to such a composition is usually necessary to raise the pH
of the
composition due to the addition of the acidulent components.
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Eisenstadt, U.S. Patent No. 3,946,121 discloses a non-caloric saccharine-
based sweetener composition without a bitter after-taste comprising: (a)
saccharine;
(b) glucono delta lactone; and (c) an edible bicarbonate. The addition of an
edible
bicarbonate to the sweetener composition is necessary to raise the pH of the
composition due to the addition of the glucono delta lactone.
Metz, U.S. Patent No. 4,328,115, discloses an improved chemical acidogen
system for foodstuffs, such as bovine milk and soybean milk to produce
coagulated
protein food products including cottage cheese, baker's cheese, cream cheese
and
"tofu" (soybean curd). The chemical acidogen :ystem comprises hydrogen
peroxide
and an aliphatic dione having 2 to 6 carbon atoins, such as glyoxyl,
pyruvaldehyde,
diacetyl, 2,3-pentadione and 1,2-cyclohexanediione. Throughout the
acidification
process, the pH of the milk solutions are progressively lowered at a
controlled rate
to the protein coagulation stage (usually at a pH below 5.0) by the acid
produced by
the oxidation of the dione component of the acidogen system. The reference
further
discloses an embodiment of the chemical acidogen system comprising hydrogen
peroxide, pyruvaldehyde and carbon dioxide-relleasing sodium bicarbonate that
may
be added as a substitute for yeast in the leavening process for bakery
products.
Vialatte nee Geolier, U.S. Patent No. 4,461,778, discloses a composition for
the deacidification of malic acid containing faod liquids comprising: (a)
calcium
carbonate; (b) potassium bicarbonate; (c) calcium tartrate; and (d) calcium
double
salt of tartaric and malic acids to cause precipitation of tartromalate from
the liquid.
The reference discloses that the potassium bicarbonate is included to promote
the
elevation of the pH of the solution.
Prinkkila et al. U.S. Patent No. 4,853,237 discloses a fitness drink powder
comprising: (a) a long chain glucose polymer; (b) sodium chloride; (c) sodium
bicarbonate; (d) magnesium chloride; and (e) fruit acid, wherein said drink
powder
has a pH of 5.5 to 5.8.
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Canton, U.S. Patent No. 5,350,591, discloses a dry mix additive for a hot
coffee beverage which induces a foam on top of the coffee. The dry mix
additive
comprises: (a) a sugar, such as monosaccharides including glucose and fructose
and
disaccharides including sucrose, maltose, lactose and mixtures thereof; (b)
sodium
bicarbonate; (c) a two-component releasing agent, wherein the first component
is
selected from the group consisting of monocalcium phosphate, fumaric acid and
citric acid and wherein the second component is selected from the group
consisting
of sodium aluminum phosphate, sodium aluminum sulphate and dicalcium phosphate
dihydrate; and (d) a hydrating agent, such as f'ood-grade starch, gelatinized
starch
and unmodified cornstarch. The releasing agent: reacts with sodium bicarbonate
in a
hot beverage to release carbon dioxide gas, thus resulting in a foaming
effect.
It is, therefore, desirable to develop a liquefied water soluble, edible acid-
reducing formulation capable of raising the pH of high acid-containing food
and
beverage products, such that individuals sensitive to high acid-containing
foods and
beverages can consume them without having to also ingest a conunercially
available
antacid composition.
SUMMARY OF THE INVENTION
It is therefore an object of the present invention to provide a liquefied
water
soluble acidity reducing formulation containing an edible bicarbonate, a
binder,
water and optionally a preservative.
It is a further object of the present invention to provide a liquefied water
soluble acidity reducing formulation that does not contain any acidulent
components.
It is a further object of the present invention to provide a method to raise
the
pH of a consumable food or beverage product before consumption of said food or
beverage.
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These and other of the foregoing objects, together with the advantages
thereof over the art known relating to acid reduicing food formulations, which
shall
become apparent from the disclosure which follows, are accomplished by the
invention as hereinafter described and claimed.
In general, the present invention providles a liquefied water soluble acidity
reducing formulation comprising an edible bicarbonate, a soluble binder, water
and
optionally a preservative, wherein the liquefied acidity reducing formulation
does
not contain any acidulent components.
The present invention further provides a liquefied water soluble acidity
reducing formulation for food and beverage products consisting essentially of
an
edible bicarbonate, a soluble binder, water and optionally a preservative.
The present invention further provides a method for raising the pH of a
consumable food product before consumption of said food product comprising:
mixing with said beverage, an effective amount of a liquefied, water soluble
acidity-
reducing formulation comprising: (i) an edible: bicarbonate; (ii) a soluble
binder;
(iii) water; and (iv) optionally, a preservative, wherein the formulation
substantially
excludes acidulent components.
The present invention further provides a method for raising the pH of a
consumable food or beverage product before consumption of said food or
beverage
product comprising: mixing with said food or beverage, an effective amount of
a
liquefied water soluble acidity reducing formulation consisting essentially of
an
edible bicarbonate, a soluble binder, water and optionally a preservative.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is directed to a liquefied water soluble acidity
reducing
formulation comprising an edible bicarbonate, a soluble binder, water and
optionally
a preservative. Preferably, the formulation substantially excludes acidulent
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components. Most preferably, the liquefied, acidity-reducing formulation of
the
present invention consists essentially of sodium bicarbonate, a cornstarch
binder and
water. The main advantage of the present invention is that individuals
sensitive to
high levels of acidity may add the liquefied acidity reducing formulation of
the
present invention to a food or beverage product prior to consumption to avoid
having to ingest an antacid before or after consumption of high acid-
containing
foods and beverages. Addition of the liquefied acidity-reducing formulation of
the
present invention to a highly acidic food or beverage. product allows
individuals with
open mouth sores to comfortably consume the acidic food or beverage without
irritation to the mouth wounds and sores.
The term "edible bicarbonate" used throiughout the specification refers to the
bicarbonate salts, such as sodium bicarbonate, potassium bicarbonate and
calcium
bicarbonate. The preferred edible bicarbonate is sodium bicarbonate.
Suitable water soluble binders for use with the liquefied acidity reducing
formulation of the present invention include cornstarch, wheat flower,
arrowroot,
xanthan gum, gum arabic, guar gum, agar agar, locust bean gum, gum tragacanth,
cellulose gums and mixtures thereof. Cornstarch is the preferred water soluble
binder.
In another embodiment, about 0.5 to about 1 part of propylene glycol can be
added to the formulation to moisten the binder and to prevent aggregation or
clumping of the binder'in the formulation. Preferably, the propylene glycol
may be
combined with the binder to form a slurry, which is then added to a mixture of
water and soluble bicarbonate.
A preservative may be included in the liquefied acidity-reducing formulation
of the present invention to increase the stability and shelf life of the
formulation.
Suitable preservatives are selected from the group consisting of sodium
benzoate and
potassium sorbate.
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The liquefied acidity reducing formulatioin of the present invention comprises
about 15 % to about 20 % edible bicarbonate by weight, based upon the weight
of the
edible bicarbonate, soluble binder and water. A preservative, if present, is
generally in the amount of less than 1 % based on the total weight of the
liquefied
acidity-reducing formulation.
A method is further included for raising the pH of an acid-containing
consumable food or beverage product before consumption of said food or
beverage
product comprising mixing with said food or beverage product, an effective
amount
of a liquefied soluble acidity reducing formulation comprising an edible
bicarbonate,
preferably sodium bicarbonate, a soluble bindler, preferably a cornstarch
binder,
water and optionally a preservative. Preferably, the formulation substantially
excludes acidulent components. Most preferably, the liquefied, acidity-
reducing
formulation of the present invention consists essentially of sodium
bicarbonate, a
cornstarch binder and water.
In a preferred embodiment, the acidity reducing formulation of the present
invention is provided as a liquid. In another embodiment, the acidity reducing
formulation of the present invention may be reconstituted from a dry powder
with
water.
Prior to consumption, several drops of the liquefied acidity-reducing
formulation of the present invention are mixed with a high acid-containing
food or
beverage product until the pH of said food or beverage product is neutralized.
The
amount of the acidity reducing formulation of the present invention that is to
be
added is dependent on the acidity of the food or beverage product. The amount
added should be effective to raise the pH of the food or beverage product from
about 0.5 to about 2 pH units, preferably from about 0.8 to about 1.2 pH
units. The
resulting food or beverage product can be consumed without pain or discomfort
by
individuals having a hypersensitivity to acid or who have open mouth wounds or
sores.
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In another embodiment, the acidity reducing formulation of the present
invention may be added to a food product upon packaging or bottling. The
packaged acid-containing food product should include an effective amount of
the
acidity reducing formulation of the present invention to raise the pH of the
food
product from about 0.5 to about 2 pH units, preferably from about 0.8 to about
1.2
pH units.
The liquefied acidity-reducing formulation of the present invention may be
prepared by the steps of combining 4 parts by vieight of an edible
bicarbonate, such
as at least one of sodium bicarbonate, czacium bicarbonate and potassium
bicarbonate, 1 part by weight of a soluble binder, such as at least one of
cornstarch,
wheat flower and arrowroot, 16 parts by weight of cold water and optionally
less
than about 1 % by weight of a preservative, based on the total weight of the
formulation. The above formulation is brought to a boil over a medium to low
heat.
Once the formulation has been brought to a boil, the formulation is simmered
over a
low heat for two minutes. It is essential that the formulation is simmered at
a low
temperature to avoid foaming. Upon completion of the boiling process, the
entire
formulation may be chilled at 140 F for pasteurization purposes. The resulting
thickened liquefied acidity-reducing formulation can be packaged and stored in
a
bottle having a dropper means. In a preferred embodiment, the liquefied
acidity-
reducing formulation can be packaged and stored in a plastic squeeze bottle
having a
nipple dropper means. The resulting formu.lation can be conveniently added,
dropwise, to a high acid-containing food or beverage product.
In an alternative method, the liquefied acidity-reducing formulation of the
present invention may be prepared by adding; the soluble binder and the edible
bicarbonate to water having a temperature of about 100 F to about 115 F. The
components are blended with an immersible blender without any boiling of the
formulation.
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EXPERIMENi'AL
The following examples are set forth to illustrate the methods of preparing
the liquefied, water soluble acidity-reducing formulation of the present
invention,
and the effect of the formulation on the pH of food and beverage products in
further
detail. The following examples, however, should not be construed as limiting
the
present invention in any manner.
Example 1
A liquefied acidity-reducing formulation was prepared by dissolving 1 part
of cornstarch binder in 16 parts of cold water. The dissolved cornstarch
mixture
was brought to a boil by heating over a low heat. The boiled cornstarch
mixture
was removed from the heat, and 4 parts of sodium bicarbonate was added to the
cornstarch mixture. The mixture of cornstarch and sodium bicarbonate was
blended
with a high speed immersible blender to produce a homogenous mixture of sodium
bicarbonate and cornstarch. Once blended, the mixture was allowed to cool to
about 100 F. After cooling, 0.333 parts of xanthan gum binder was added to the
mixture and blended with a high speed imrr.Lersible blender. The formulation
exhibited excellent pourability into a dropper bottle, and was easily
dispensed
dropwise, into a food or beverage product.
Example 2
A liquefied acidity reducing formulation was prepared in cool water without
any boiling. The formulation was prepared by dissolving 4 parts of sodium
bicarbonate in 16 parts of water having a temperature of about 105 F. The
dissolved sodium bicarbonate mixture was bler.ided with 0.5 parts of xanthan
gum
binder with a high speed immersible blender. The formulation exhibited
excellent
pourability into a dropper bottle, and was easily dispensed dropwise, into a
food or
beverage product.
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Example 3
Another liquefied acidity reducing formulation was prepared in cool water
without any boiling. The formulation was prepared by dissolving 4 parts of
sodium
bicarbonate in 16 parts of water having a temperature of about 105 F. The
dissolved sodium bicarbonate mixture was blended with 1 part of gum arabic.
0.5
parts of xanthan gum binder was added to the rnixture of sodium bicarbonate,
gum
arabic, and water, and was blended thorouglaly with a high speed immersible
blender. Again, the formulation exhibited excellent pourability into a dropper
bottle, and was easily dispensed dropwise, into a food or beverage product.
The effect of a liquefied, water soluble acidity-reducing formulation of the
present invention comprising sodium bicarbonate, cornstarch binder and water,
on
the change in pH levels was tested on several commonly consumed high acidity-
containing food products. The test method and results are described
hereinbelow.
The initial pH of each of Sample Nos. 1-7 was determined with a pH
measuring instrument manufactured by Hanna Instruments. Prior to measuring the
pH of the samples, the pH measuring instrument was calibrated with buffer
solutions of pH 4.0 and 10Ø The initial pH, prior to the addition of the
liquefied
acidity-reducing formulation of the present invention, of each sample was
measured
and recorded. Three drops of the liquefied acidity-reducing formulation of the
present invention was added to four ounces of each of Sample Nos. 1-7. The
change in the pH levels of the samples containing the liquefied acidity-
reducing
formulation of the present invention was rneasured with the pH measuring
instrument as described hereinabove. The data showing the increase in the pH
of
Sample Nos. 1-7 is contained in Table I below.
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TABLE I
Sample No. Initial pH of Food Product pH of Food
Product after
treatment.
1 3.0 4.1
2 2.8 3.7
3 2.3 3.2
4 2.6 3.5
1.7 2.5
6 5.2 6.4
7 4.1 5.0
As shown in Table I above, Sample No. 1 comprising freshly squeezed
5 orange juice, exhibited an increase of 1.1 pH units following the addition
of the
liquefied, water soluble acidity-reducing fornaulation of the present
invention.
Sample No. 2 comprising orange juice from coilcentrate, Sarnple No. 3
comprising
freshly squeezed grapefruit juice, Sample No. 4 comprising grapefruit juice
from
concentrate, and Sample No. 7 comprising tomatto sauce, each exhibited an
increase
of 0.9 pH units following the addition of the liquefied, water soluble acidity-
reducing formulation of the present invention. Sample No. 5 comprising freshly
squeezed lemon juice and Sample No. 6 comprising fresh brewed black coffee,
each
exhibited an increase of 0.8 pH units following the addition of the liquefied,
water
soluble acidity-reducing formulation of the present invention.
As shown and described in Table I above, the liquefied, acidity-reducing
formulation of the present invention effectively increases the pH of commonly
consumed high acidity containing food products.
The liquefied acidity reducing formulation of the present invention can
effectively raise the pH of high acid containing food products including fruit
juices
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such as, orange juice, grapefruit juice, lemon juiice,. vegetable juices,
coffee, tomato
sauces, chili, soups and alcoholic beverages, such as margaritas and wines.
The addition of about 2 to about 3 drops of the liquefied water soluble
acidity-reducing formulation of the present invention to six ounces of a high
acidity-
containing food product effectively raises the pH of said food product,
without
altering the taste of the food product to whicli it is added. It is preferred
that
initially 2 to 3 drops of the acidity-reducing formulation of the present
invention are
added, dropwise, to six ounces of a food product. Depending on the initial pH
of
the food product to be consumed and an individual's own preference, up to 10
drops
can be added, dropwise, to six ounces of a high acidity-containing food
product. It
should be noted that the addition of more than 10 drops of the acidity-
reducing
formulation of the present invention to six ounces of a high acidity-
containing food
product may result in excessive effervescence, dEue to the evolution of gas
produced
by the edible bicarbonate, and the alteration of the original taste of the
food product.
Based on the foregoing disclosure, it should now be apparent that the use of
the liquefied, water soluble acidity-reducing formulation of the present
invention
will carry out the objects set forth hereinabove. The examples disclosed
hereinabove are for illustrative purposes only, and the present invention is
not
limited to them. Thus, the scope of the invention shall include all
modifications and
variations that may fall within the scope of ithe attached claims and
equivalent
embodiments.
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