Abstract: The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises addition of a GRAS acid to adjust the pH to below about 4.5. The acidified food product is then deacidified to return the acidified food product to the low acid food product having a pH above 4.6. The deacidification is accomplished through the addition of an alkaline substance in an amount sufficient to deacidify the acidified food product to a pH of from about 5.8 to about 7.5.

Abstract: The present invention includes a process and composition for treating skin disorders. The composition of the present invention comprises 94.0 to 99.2 percent by weight of cation-free water, 0.1 to 1.0 percent by weight of Calcium chloride, 0.0 to 2.0 percent by weight of linear long chain polyphosphate, 0.1 to 1.0 percent by weight of sodium bicarbonate and 0.5 to 3.0 percent by weight of cross-linked polyacrylamide polymer.

Abstract: The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity therein. The composition is characterized by a solution containing from about 1 to 2 percent by weight of Phosphorous Pentoxide, from about 0.25 to about 2 percent by weight of a non-anionic surfactant, about five to about 40 percent by weight of a solution of about 45 percent potassium hydroxide, and from about 55 to about 80 percent by weight of deionized water.

Abstract: In one aspect, the present invention provides a solution for neutralizing the acid occurring in acidic beverages such as coffee, tea, wine and other alcoholic beverages, etc. The solution of the present invention provides a concentrated hydroxide solution which can be added dropwise to beverages to neutralize the acid content. By neutralizing the acid in such acidic beverages, the solution of the present invention improves the taste characteristics of such beverages. In another aspect, the solution provides a proper balance of body electrolytes to ensure that the body's system remains in balance. These electrolytes are balanced to match the concentration ratios of the electrolytes contained in the intercellular fluid. The solution prepared in this manner can be stored in conveniently sized dropper bottles so that the beverage additive can be carried in a pocket, purse or the like.