For example, Kligerman et al U.S. Pat. Nos. 5,665,415 and 5,869,119, incorporated hereinto by reference, suggest that acidic foods or beverages such as coffee and other beverages can be combined with calcium glycerophosphate so as to raise the pH of the food or beverage by at least 0.5 pH units, such as to a pH of greater than 5.4, which typically is a pH higher than desirable for superior tasting