Abstract: A pKa buffered vitamin C composition which includes a base alkalizer composition mixed with vitamin C (calcium ascorbate or ascorbic acid). The base alkalizer composition can be approximately 24% to 40% and the ascorbic acid or calcium ascorbate can be approximately 76% to 60% by weight of the vitamin C composition. When this vitamin C composition is orally administered to an individual (in capsule or tablet form), a rapid neutralization of his stomach acid occurs followed by a sustained pH of 6.0 to 7.5 for a thirty minute to two hour period. This allows the ingredients to be absorbed in his stomach, while preventing unpleasant reactions in his stomach. The base alkalizer composition can include the combination of a calcium carbonate carrier which acts as a mild alkalizer, an hydroxide (magnesium or potassium) which acts as a fast alkalizer, and a phosphate (dicalcium or tricalcium) which acts as a moderate alkalizer and which also maintains the pH fairly stable over a twenty to forty minute time period.

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

Abstract: A pKa buffered vitamin C composition which includes a base alkalizer composition mixed with vitamin C (calcium ascorbate or ascorbic acid). The base alkalizer composition can be approximately 24% to 40% and the ascorbic acid or calcium ascorbate can be approximately 76% to 60% by weight of the vitamin C composition. When this vitamin C composition is orally administered to an individual (in capsule or tablet form), a rapid neutralization of his stomach acid occurs followed by a sustained pH of 6.0 to 7.5 for a thirty minute to two hour period. This allows the ingredients to be absorbed in his stomach, while preventing unpleasant reactions in his stomach. The base alkalizer composition can include the combination of a calcium carbonate carrier which acts as a mild alkalizer, an hydroxide (magnesium or potassium) which acts as a fast alkalizer, and a phosphate (dicalcium or tricalcium) which acts as a moderate alkalizer and which also maintains the pH fairly stable over a twenty to forty minute time period.

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

Abstract: An alkalizing composition comprising calcium carbonate, potassium hydroxide, potassium bicarbonate, and dicalcium phosphate. The alkalizing composition may further comprise any one or a combination of magnesium hydroxide, tricalcium phosphate, vitamin, a binder, sea minerals and water. The alkalizing compositions may be formulated as an antacid, a nutritional or dietary supplement, or a sports beverage. The alkalizing composition may be used in methods to buffer garlic. The buffered garlic compositions produced in accordance with the methods provides high allicin yield under acidic conditions. The alkalizing compositions may also be used in methods to enhance the flavor of fruits and vegetables.

Abstract: A pKa buffered vitamin C composition which includes a base alkalizer composition mixed with vitamin C (calcium ascorbate or ascorbic acid). The base alkalizer composition can be approximately 24% to 40% and the ascorbic acid or calcium ascorbate can be approximately 76% to 60% by weight of the vitamin C composition. When this vitamin C composition is orally administered to an individual (in capsule or tablet form), a rapid neutralization of his stomach acid occurs followed by a sustained pH of 6.0 to 7.5 for a thirty minute to two hour period. This allows the ingredients to be absorbed in his stomach, while preventing unpleasant reactions in his stomach. The base alkalizer composition can include the combination of a calcium carbonate carrier which acts as a mild alkalizer, an hydroxide (magnesium or potassium) which acts as a fast alkalizer, and a phosphate (dicalcium or tricalcium) which acts as a moderate alkalizer and which also maintains the pH fairly stable over a twenty to forty minute time period.

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.