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.