WO2000030476A1 - Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons - Google Patents

Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons Download PDF

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Publication number
WO2000030476A1
WO2000030476A1 PCT/US1999/027251 US9927251W WO0030476A1 WO 2000030476 A1 WO2000030476 A1 WO 2000030476A1 US 9927251 W US9927251 W US 9927251W WO 0030476 A1 WO0030476 A1 WO 0030476A1
Authority
WO
WIPO (PCT)
Prior art keywords
formulation
bicarbonate
liquefied
food product
soluble
Prior art date
Application number
PCT/US1999/027251
Other languages
English (en)
Inventor
William F. Aftoora
Original Assignee
Aftoora William F
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aftoora William F filed Critical Aftoora William F
Priority to AU17318/00A priority Critical patent/AU1731800A/en
Priority to US09/674,369 priority patent/US6706309B1/en
Priority to EP99960426A priority patent/EP1133244A4/fr
Priority to CA002352376A priority patent/CA2352376C/fr
Publication of WO2000030476A1 publication Critical patent/WO2000030476A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom

Definitions

  • 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.
  • 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 system comprises hydrogen peroxide and an aliphatic dione having 2 to 6 carbon atoms, such as glyoxyl, pyruvaldehyde, diacetyl, 2,3-pentadione and 1,2-cyclohexanedione.
  • 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-releasing 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 food 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.
  • 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.
  • 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 food-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.
  • the present invention provides 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.
  • 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.
  • 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.
  • the formulation substantially excludes acidulent components.
  • 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.
  • edible bicarbonate used throughout 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.
  • propylene glycol in another embodiment, about 0.5 to about 1 part can be added to the formulation to moisten the binder and to prevent aggregation or clumping of the binder in the formulation.
  • 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.
  • the liquefied acidity reducing formulation 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 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 binder, preferably a cornstarch binder, water and optionally a preservative.
  • a liquefied soluble acidity reducing formulation comprising an edible bicarbonate, preferably sodium bicarbonate, a soluble binder, preferably a cornstarch binder, water and optionally a preservative.
  • the formulation substantially excludes acidulent components.
  • the liquefied, acidity-reducing formulation of the present invention consists essentially of sodium bicarbonate, a cornstarch binder and water.
  • the acidity reducing formulation of the present invention is provided as a liquid.
  • the acidity reducing formulation of the present invention may be reconstituted from a dry powder with water.
  • the acidity reducing formulation of the present invention 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.
  • 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 weight of an edible bicarbonate, such as at least one of sodium bicarbonate, calcium 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.
  • 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.
  • the liquefied acidity- reducing formulation can be packaged and stored in a plastic squeeze bottle having a nipple dropper means.
  • the resulting formulation can be conveniently added, dropwise, to a high acid-containing food or beverage product.
  • 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.
  • 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 immersible blender. The formulation exhibited excellent pourability into a dropper bottle, and was easily dispensed dropwise, into a food or beverage product.
  • 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 blended 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.
  • 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 mixture of sodium bicarbonate, gum arabic, and water, and was blended thoroughly 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.
  • 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 10.0. 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 measured 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. TABLE I
  • Sample No. 1 comprising freshly squeezed orange juice
  • Sample No. 2 comprising orange juice from concentrate
  • Sample No. 3 comprising freshly squeezed grapefruit juice
  • Sample No. 4 comprising grapefruit juice from concentrate
  • Sample No. 7 comprising tomato sauce
  • 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.
  • 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 such as, orange juice, grapefruit juice, lemon juice, vegetable juices, coffee, tomato sauces, chili, soups and alcoholic beverages, such as margaritas and wines.
  • fruit juices such as, orange juice, grapefruit juice, lemon juice, vegetable juices, coffee, tomato sauces, chili, soups and alcoholic beverages, such as margaritas and wines.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une formulation liquéfiée réductrice d'acidité pour aliments et boissons, comprenant principalement un bicarbonate comestible, un liant soluble à l'eau et éventuellement un agent de conservation. L'invention concerne en outre un procédé permettant d'augmenter le pH d'un aliment ou d'une boisson, consistant à mélanger une quantité adéquate de cette formulation aux aliments avant de les consommer.
PCT/US1999/027251 1998-11-25 1999-11-17 Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons WO2000030476A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
AU17318/00A AU1731800A (en) 1998-11-25 1999-11-17 Liquefied water soluble acidity-reducing formulation for food and beverage products
US09/674,369 US6706309B1 (en) 1998-11-25 1999-11-17 Liquefied water soluble acidity-reducing formulation for food and beverage products
EP99960426A EP1133244A4 (fr) 1998-11-25 1999-11-17 Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons
CA002352376A CA2352376C (fr) 1998-11-25 1999-11-17 Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10978598P 1998-11-25 1998-11-25
US60/109,785 1998-11-25

Publications (1)

Publication Number Publication Date
WO2000030476A1 true WO2000030476A1 (fr) 2000-06-02

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Family Applications (1)

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PCT/US1999/027251 WO2000030476A1 (fr) 1998-11-25 1999-11-17 Formulation liquefiee soluble a l'eau reductrice d'acidite pour produits alimentaires et boissons

Country Status (4)

Country Link
EP (1) EP1133244A4 (fr)
AU (1) AU1731800A (fr)
CA (1) CA2352376C (fr)
WO (1) WO2000030476A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011101600A1 (fr) * 2010-02-22 2011-08-25 Previzen Utilisation d'une composition neutralisante par ingestion pour traiter ou prévenir l'apparition des aphtes

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4414198A (en) * 1982-04-23 1983-11-08 Joseph Michaelson Rapidly disintegrable tablet composition and method
US5202145A (en) * 1991-06-05 1993-04-13 Kraft General Foods, Inc. Method of making a shelf-stable milk-containing beverage product
US5665415A (en) * 1995-07-26 1997-09-09 Akpharma Inc. Composition and method for increasing the pH of acid foods
US5948438A (en) * 1995-01-09 1999-09-07 Edward Mendell Co., Inc. Pharmaceutical formulations having improved disintegration and/or absorptivity

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US2963368A (en) * 1958-05-28 1960-12-06 Kwik Kafe Coffee Processors Of Method of producing a tea concentrate
US3462384A (en) * 1967-04-11 1969-08-19 Dow Corning Aerosol starch
JPS59224674A (ja) * 1983-05-31 1984-12-17 Kagome Kk 緑色野菜ジユ−ス
US4744986A (en) * 1986-03-07 1988-05-17 Rorer Pharmaceutical Corporation Process for the preparation of a viscosity-stable antacid composition
US5360793A (en) * 1993-05-24 1994-11-01 Sterling Winthrop Inc. Rafting antacid formulation
ES2157260T3 (es) * 1993-06-04 2001-08-16 Biotime Inc Solucion semejante a plasma.
JPH0884576A (ja) * 1994-09-19 1996-04-02 Toyo Seikan Kaisha Ltd 密閉容器入り低酸性飲料の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4414198A (en) * 1982-04-23 1983-11-08 Joseph Michaelson Rapidly disintegrable tablet composition and method
US5202145A (en) * 1991-06-05 1993-04-13 Kraft General Foods, Inc. Method of making a shelf-stable milk-containing beverage product
US5948438A (en) * 1995-01-09 1999-09-07 Edward Mendell Co., Inc. Pharmaceutical formulations having improved disintegration and/or absorptivity
US5665415A (en) * 1995-07-26 1997-09-09 Akpharma Inc. Composition and method for increasing the pH of acid foods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP1133244A4 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011101600A1 (fr) * 2010-02-22 2011-08-25 Previzen Utilisation d'une composition neutralisante par ingestion pour traiter ou prévenir l'apparition des aphtes
FR2956583A1 (fr) * 2010-02-22 2011-08-26 Previzen Utilisation d'une composition neutralisante par ingestion pour traiter les aphtes

Also Published As

Publication number Publication date
EP1133244A4 (fr) 2002-04-17
CA2352376A1 (fr) 2000-06-02
CA2352376C (fr) 2009-12-22
AU1731800A (en) 2000-06-13
EP1133244A1 (fr) 2001-09-19

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