CA2648587A1 - Salad dressing product dispensed as a spray - Google Patents
Salad dressing product dispensed as a spray Download PDFInfo
- Publication number
- CA2648587A1 CA2648587A1 CA002648587A CA2648587A CA2648587A1 CA 2648587 A1 CA2648587 A1 CA 2648587A1 CA 002648587 A CA002648587 A CA 002648587A CA 2648587 A CA2648587 A CA 2648587A CA 2648587 A1 CA2648587 A1 CA 2648587A1
- Authority
- CA
- Canada
- Prior art keywords
- spray
- reservoir
- piston
- product
- liquid
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 239000007921 spray Substances 0.000 title claims abstract description 67
- 235000014438 salad dressings Nutrition 0.000 title claims abstract description 29
- 239000000443 aerosol Substances 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 29
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004891 communication Methods 0.000 claims description 4
- 239000002535 acidifier Substances 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 32
- 235000013305 food Nutrition 0.000 description 6
- 235000015071 dressings Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 230000007246 mechanism Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014348 vinaigrettes Nutrition 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N E-Sorbic acid Chemical compound C\C=C\C=C\C(O)=O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000001201 calcium disodium ethylene diamine tetra-acetate Substances 0.000 description 1
- 235000011188 calcium disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- SHWNNYZBHZIQQV-UHFFFAOYSA-L calcium;disodium;2-[2-[bis(carboxylatomethyl)azaniumyl]ethyl-(carboxylatomethyl)azaniumyl]acetate Chemical compound [Na+].[Na+].[Ca+2].[O-]C(=O)C[NH+](CC([O-])=O)CC[NH+](CC([O-])=O)CC([O-])=O SHWNNYZBHZIQQV-UHFFFAOYSA-L 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000015036 low fat salad dressings Nutrition 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
- B05B11/00—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use
- B05B11/0005—Components or details
- B05B11/0037—Containers
- B05B11/0039—Containers associated with means for compensating the pressure difference between the ambient pressure and the pressure inside the container, e.g. pressure relief means
- B05B11/0044—Containers associated with means for compensating the pressure difference between the ambient pressure and the pressure inside the container, e.g. pressure relief means compensating underpressure by ingress of atmospheric air into the container, i.e. with venting means
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
- B05B11/00—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use
- B05B11/01—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use characterised by the means producing the flow
- B05B11/10—Pump arrangements for transferring the contents from the container to a pump chamber by a sucking effect and forcing the contents out through the dispensing nozzle
- B05B11/1001—Piston pumps
- B05B11/1016—Piston pumps the outlet valve having a valve seat located downstream a movable valve element controlled by a pressure actuated controlling element
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)
- Noodles (AREA)
Abstract
A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount of product in every spray, preferably amounting to one Calorie per spray. Advantageously, less product may be applied to deliver the same organoleptic experience, and preferably, about half the amount of conventional product is applied to the salad.
Description
SALAD DRESSING PRODUCT DISPENSED AS A SPRAY
BACKGROUND OF THE INVENTION
Field of the Invention A salad dressing composition in a hand-held spray dispensing article delivering a consumer desired and measurable amount of dressing.
The Related Art Weight conscious consumers often need to measure the amount of food dispensed to determine the number of calories they are consuming. Food products capable of being dispensed so as to deliver a consistent serving of food are therefore highly desirable.
Liquid foods may be amenable to delivery by pumping action. Rainey et al., U.S.
Patent No. 6,113,970 discloses a lecithin based spray product. An article found at www.[2rnewsnow.com on or about August 23, 2005, entitled "The flavor Spray Diet Is Open For Business, "PR News Now: News at the Speed of Now, describes a flavoring spray product containing no fat and no calories. See also, www.flavorsgraydiet.com (cited in the aforementioned article).
A variety of pump devices have been on the market for several years, such as, for example, the SeaBreeze TM pump available from the SeaquistPerfect Dispensing Company. Sprayette IV T"' mist sprayer is a spray top available from Saint Gobain Calmar Inc. Mechanical pumps are disclosed in U.S. Patent No. 5,642,860 and Grogan U.S. Patent No. 5,738,282.
Certain shortcomings in the commercially available salad dressing products have been found. Weight conscious consumers would like to minimize the amount of dressing applied to a salad without compromising on taste. They would also prefer a low calorie product together with an easy way of dispensing and measuring the number of calories in the salad dressing portion they have applied.
BACKGROUND OF THE INVENTION
Field of the Invention A salad dressing composition in a hand-held spray dispensing article delivering a consumer desired and measurable amount of dressing.
The Related Art Weight conscious consumers often need to measure the amount of food dispensed to determine the number of calories they are consuming. Food products capable of being dispensed so as to deliver a consistent serving of food are therefore highly desirable.
Liquid foods may be amenable to delivery by pumping action. Rainey et al., U.S.
Patent No. 6,113,970 discloses a lecithin based spray product. An article found at www.[2rnewsnow.com on or about August 23, 2005, entitled "The flavor Spray Diet Is Open For Business, "PR News Now: News at the Speed of Now, describes a flavoring spray product containing no fat and no calories. See also, www.flavorsgraydiet.com (cited in the aforementioned article).
A variety of pump devices have been on the market for several years, such as, for example, the SeaBreeze TM pump available from the SeaquistPerfect Dispensing Company. Sprayette IV T"' mist sprayer is a spray top available from Saint Gobain Calmar Inc. Mechanical pumps are disclosed in U.S. Patent No. 5,642,860 and Grogan U.S. Patent No. 5,738,282.
Certain shortcomings in the commercially available salad dressing products have been found. Weight conscious consumers would like to minimize the amount of dressing applied to a salad without compromising on taste. They would also prefer a low calorie product together with an easy way of dispensing and measuring the number of calories in the salad dressing portion they have applied.
Accordingly, it would be desirable to have a low calorie salad dressing that is convenient to dispense while minimizing the amount applied but not compromising on taste. Additionally, a salad dressing product that permits easy calorie counting is an object of the present invention.
SUMMARY OF THE INVENTION
A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount of product in every spray, having a discharge volume of about 0.75 ml per spray.
Preferably, product delivery amounts to about one Calorie per spray. A smaller amount of product may be applied to salad to deliver the same organoleptic experience, preferably, about half the amount of conventional product is applied.
The salad dressing composition includes at least 5% liquid vegetable oil, and may consist essentially of less than 70% vegetable oil by weight, water and acidifier. The vegetable oil content in said composition is preferably 5% to 70% by weight, and more preferably, 5% to 25% by weight. The vegetable oil composition is substantially lecithin free and non-emulsified.
The product further includes a hand-held spray dispensing article comprising:
a reservoir for receiving a liquid composition, the reservoir having a closed and an open end; an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end. The operating unit is in fluid communication with the reservoir, and includes a button positioned concentrically above a shroud and a discharge outlet downstream. The operating unit is downwardly movable toward the reservoir by hand pressure. A closure is attachable to the open end of the reservoir by suitable means. The closure extends upwardly from the open end and terminates in a nozzle head.
A liquid pump assembly is positioned at least partially below the operating unit and includes a body 12 having an upper end 46 and a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13.
SUMMARY OF THE INVENTION
A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount of product in every spray, having a discharge volume of about 0.75 ml per spray.
Preferably, product delivery amounts to about one Calorie per spray. A smaller amount of product may be applied to salad to deliver the same organoleptic experience, preferably, about half the amount of conventional product is applied.
The salad dressing composition includes at least 5% liquid vegetable oil, and may consist essentially of less than 70% vegetable oil by weight, water and acidifier. The vegetable oil content in said composition is preferably 5% to 70% by weight, and more preferably, 5% to 25% by weight. The vegetable oil composition is substantially lecithin free and non-emulsified.
The product further includes a hand-held spray dispensing article comprising:
a reservoir for receiving a liquid composition, the reservoir having a closed and an open end; an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end. The operating unit is in fluid communication with the reservoir, and includes a button positioned concentrically above a shroud and a discharge outlet downstream. The operating unit is downwardly movable toward the reservoir by hand pressure. A closure is attachable to the open end of the reservoir by suitable means. The closure extends upwardly from the open end and terminates in a nozzle head.
A liquid pump assembly is positioned at least partially below the operating unit and includes a body 12 having an upper end 46 and a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13.
Lower end has inner walls 48. A piston 22 movable within body 12 is seated within collar 13 and is movable therein. The piston is movable in sliding engagement within the body, together with a gasket, and a piston base positioned at a lower end of said piston.
A spring system is positioned below the piston base and atop a ball valve. The ball valve seated atop a tube at the inlet of the liquid pump which extends downward into the reservoir. The spring system returns the liquid pump piston upward to an un-activated position. The spring system comprises a spring of cylindrical spiral configuration. The article further includes a liquid inlet at the tube; a discharge orifice including an orifice cup and terminating in a spray nozzle. The orifice cup is variable in size. Preferably, a liner device is inserted to concentrically surround the body at the bottom of the piston so as to restrict liquid composition flow through the vents and between the piston and the collar.
The operating unit is downwardly movable toward the reservoir by hand pressure, thereby forcing the piston, the gasket and the piston base to move downwardly, to pump the salad dressing. The article does not leak and shows no sign of leakage between the piston and the collar.
The product achieves the consumer desired a low calorie salad dressing that is convenient to dispense and easy to use, by way of spray, while minimizing the amount applied but not compromising on taste. Additionally, the inventive salad dressing product permits easy calorie counting by adapting the discharge orifice of the spray dispenser to deliver just one calorie per spray.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features and advantages of the present invention are described in the accompanying drawings in which:
A spring system is positioned below the piston base and atop a ball valve. The ball valve seated atop a tube at the inlet of the liquid pump which extends downward into the reservoir. The spring system returns the liquid pump piston upward to an un-activated position. The spring system comprises a spring of cylindrical spiral configuration. The article further includes a liquid inlet at the tube; a discharge orifice including an orifice cup and terminating in a spray nozzle. The orifice cup is variable in size. Preferably, a liner device is inserted to concentrically surround the body at the bottom of the piston so as to restrict liquid composition flow through the vents and between the piston and the collar.
The operating unit is downwardly movable toward the reservoir by hand pressure, thereby forcing the piston, the gasket and the piston base to move downwardly, to pump the salad dressing. The article does not leak and shows no sign of leakage between the piston and the collar.
The product achieves the consumer desired a low calorie salad dressing that is convenient to dispense and easy to use, by way of spray, while minimizing the amount applied but not compromising on taste. Additionally, the inventive salad dressing product permits easy calorie counting by adapting the discharge orifice of the spray dispenser to deliver just one calorie per spray.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features and advantages of the present invention are described in the accompanying drawings in which:
Fig. 1 illustrates a sectional perspective view of a product according to the present invention including dispensing article for the vegetable oil containing composition;
Fig. 2 illustrates an enlarged sectional view of the pump mechanism as boxed and labeled "Fig. 2" in the article of Fig. 1.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is based in part on, although not limited to, the discovery that consumers prefer a non-aerosol spray dispensing article for salad dressing compositions. A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount, or volume, of product in every spray. A discharge volume per spray is selected in accordance with consumer preferences, preferably amounting to 0.75 ml, equivalent to one Calorie per spray. Advantageously, a smaller amount of product may be applied to deliver the same organoleptic experience as with conventional delivery, and preferably, about half the amount relative to conventional product is applied to the salad.
According to the present invention, a non-aerosol (as particularly preferred by consumers) hand-held liquid product spray dispensing article 1 includes a reservoir 2 for receiving salad dressing composition 4 and an operating unit 6 for dispensing liquid composition 4 as a spray.
Fig. 1 illustrates a perspective cut-away of a product of the present invention including dispensing article 1 intended for composition 4. Operating unit 6 is in fluid communication with and positioned above reservoir 2 fitting by way of a suitable seal over an open end 16 of reservoir 2. Opposite open end 16 is a closed end 18 (not shown) serving as a bottom of reservoir 2. A closure 20 attaches to the mouth or open end 16 of reservoir 2 by suitable means, such as by screw and thread mating.
Closure 20 extends upwardly from open end 16 and terminates in nozzle head 54.
Unit 6 includes a button 7 positioned concentrically above a shroud 8 having a larger cross-sectional diameter, and a mechanical liquid pump mechanism 10. Pump mechanism 10 includes a body 12 having an upper end 46 integrally connected with a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13. Lower end has inner walls 48. A piston 22 movable within body 12 is seated within collar 13 and is movable therein. Piston 22 is provided at its 5 bottom end with a piston base 23 and a gasket 24 positioned between them.
Piston base 23 is positioned at its lower end adjacent spring 14. Spring 14 is of cylindrical spiral configuration, is seated atop a ball valve 42 and rests against inner walls 48 of body 12 and is positioned directly under piston base 23. Ball valve 42 is seated atop a tube 44 which extends downward into reservoir 2.
Vents 26 are formed in body 12 at the bottom of piston 22. Optionally but preferably, to improve the pump system functioning, an annular liner 49, lodged within a cylinder of the pump concentrically surrounding the body of the pump at the vents, can avoid product leakage between the button and shroud area. Liner 49 restricts the flow of composition 4 through vents 26 without restricting the flow of air into reservoir 2. Liner 49 may be made of any soft plastic material, such as foam, preferably polyethylene foam.
Liquid pump 10 further includes a liquid inlet 34 and a discharge outlet 36 through which composition 4 exits the dispensing article 1. Discharge outlet 36 is formed in a spray nozzle 35 which is the terminal part of an orifice cup 37, which is variable in size.
Orifice cup 37 may be made of any rigid plastic material, such as acetal.
According to the present invention, the discharge volume per spray is selected in accordance with demonstrated consumer preference.
Spring system 14 is provided with a spring of cylindrical spiral configuration. Spring 14 rests against inner walls 48 of body 12 and is positioned directly under piston base 23.
In Use. Operation of dispensing article 1 occurs in the following manner.
Article 1 composition 4 is held by hand while downward pressure is applied against nozzle head 54 to dispense composition 4 by a spraying mechanism. By application of hand pressure against nozzle head 54, body 12 is downwardly movable toward reservoir 2 by way of button 7. Thereby, on the down-stroke, piston 22 is forced to pump liquid composition 4 upwardly through tube 44.
With reference to Fig. 1, the actuation movement forces piston 22, gasket 24, and piston base 23 to slide downward within body 12 of liquid pump assembly 10.
Concurrently compressed through the downward stroke is spring 14 lodged between piston base 23 and ball valve 42.
Once downward pressure on nozzle head 54 is released, spring 14 forces a return stroke. Ball valve 42 opens allowing liquid composition 4 to be suctioned up through tube 44. Tube 44 draws liquid composition 4 from bottom 18 of reservoir 2 to an area directly below ball valve 42. It is transported through body 12 and toward orifice cup 37, wherein the fluid collects until it is discharged through nozzle 35.
Therein the liquid composition 4 exits through discharge outlet 36. Concurrently the return stroke allows air to reenter the pump system through vent 26 and bringing the pressure above the liquid composition 4 in reservoir 2 back to atmospheric.
A salad dressing composition 4 may require several actuations to suitably cover a salad. The consumer wants to limit the number of actuations to a reasonable work load. Preferably, the number of actuations is 10, thereby delivering a total of ten Calories per serving, i.e., at one Calorie per spray.
Composition. Salad dressing composition 4 is a food product, such as, for example, a low fat salad dressing. Ingredients of these liquid, non-emulsified, salad dressing products include edible vegetable oil, water, and food grade acids such as citric acid or acetic acid. Further ingredients may include, but are not limited to, preservatives, flavors, fragrances, thickeners, sugar, and salt. Essentially no lecithin is employed in the compositions with one advantage of avoiding the cost thereof, and another advantage of the pump being non-aerosol as preferred by consumers, and therefore not requiring lecithin.
Fig. 2 illustrates an enlarged sectional view of the pump mechanism as boxed and labeled "Fig. 2" in the article of Fig. 1.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is based in part on, although not limited to, the discovery that consumers prefer a non-aerosol spray dispensing article for salad dressing compositions. A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount, or volume, of product in every spray. A discharge volume per spray is selected in accordance with consumer preferences, preferably amounting to 0.75 ml, equivalent to one Calorie per spray. Advantageously, a smaller amount of product may be applied to deliver the same organoleptic experience as with conventional delivery, and preferably, about half the amount relative to conventional product is applied to the salad.
According to the present invention, a non-aerosol (as particularly preferred by consumers) hand-held liquid product spray dispensing article 1 includes a reservoir 2 for receiving salad dressing composition 4 and an operating unit 6 for dispensing liquid composition 4 as a spray.
Fig. 1 illustrates a perspective cut-away of a product of the present invention including dispensing article 1 intended for composition 4. Operating unit 6 is in fluid communication with and positioned above reservoir 2 fitting by way of a suitable seal over an open end 16 of reservoir 2. Opposite open end 16 is a closed end 18 (not shown) serving as a bottom of reservoir 2. A closure 20 attaches to the mouth or open end 16 of reservoir 2 by suitable means, such as by screw and thread mating.
Closure 20 extends upwardly from open end 16 and terminates in nozzle head 54.
Unit 6 includes a button 7 positioned concentrically above a shroud 8 having a larger cross-sectional diameter, and a mechanical liquid pump mechanism 10. Pump mechanism 10 includes a body 12 having an upper end 46 integrally connected with a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13. Lower end has inner walls 48. A piston 22 movable within body 12 is seated within collar 13 and is movable therein. Piston 22 is provided at its 5 bottom end with a piston base 23 and a gasket 24 positioned between them.
Piston base 23 is positioned at its lower end adjacent spring 14. Spring 14 is of cylindrical spiral configuration, is seated atop a ball valve 42 and rests against inner walls 48 of body 12 and is positioned directly under piston base 23. Ball valve 42 is seated atop a tube 44 which extends downward into reservoir 2.
Vents 26 are formed in body 12 at the bottom of piston 22. Optionally but preferably, to improve the pump system functioning, an annular liner 49, lodged within a cylinder of the pump concentrically surrounding the body of the pump at the vents, can avoid product leakage between the button and shroud area. Liner 49 restricts the flow of composition 4 through vents 26 without restricting the flow of air into reservoir 2. Liner 49 may be made of any soft plastic material, such as foam, preferably polyethylene foam.
Liquid pump 10 further includes a liquid inlet 34 and a discharge outlet 36 through which composition 4 exits the dispensing article 1. Discharge outlet 36 is formed in a spray nozzle 35 which is the terminal part of an orifice cup 37, which is variable in size.
Orifice cup 37 may be made of any rigid plastic material, such as acetal.
According to the present invention, the discharge volume per spray is selected in accordance with demonstrated consumer preference.
Spring system 14 is provided with a spring of cylindrical spiral configuration. Spring 14 rests against inner walls 48 of body 12 and is positioned directly under piston base 23.
In Use. Operation of dispensing article 1 occurs in the following manner.
Article 1 composition 4 is held by hand while downward pressure is applied against nozzle head 54 to dispense composition 4 by a spraying mechanism. By application of hand pressure against nozzle head 54, body 12 is downwardly movable toward reservoir 2 by way of button 7. Thereby, on the down-stroke, piston 22 is forced to pump liquid composition 4 upwardly through tube 44.
With reference to Fig. 1, the actuation movement forces piston 22, gasket 24, and piston base 23 to slide downward within body 12 of liquid pump assembly 10.
Concurrently compressed through the downward stroke is spring 14 lodged between piston base 23 and ball valve 42.
Once downward pressure on nozzle head 54 is released, spring 14 forces a return stroke. Ball valve 42 opens allowing liquid composition 4 to be suctioned up through tube 44. Tube 44 draws liquid composition 4 from bottom 18 of reservoir 2 to an area directly below ball valve 42. It is transported through body 12 and toward orifice cup 37, wherein the fluid collects until it is discharged through nozzle 35.
Therein the liquid composition 4 exits through discharge outlet 36. Concurrently the return stroke allows air to reenter the pump system through vent 26 and bringing the pressure above the liquid composition 4 in reservoir 2 back to atmospheric.
A salad dressing composition 4 may require several actuations to suitably cover a salad. The consumer wants to limit the number of actuations to a reasonable work load. Preferably, the number of actuations is 10, thereby delivering a total of ten Calories per serving, i.e., at one Calorie per spray.
Composition. Salad dressing composition 4 is a food product, such as, for example, a low fat salad dressing. Ingredients of these liquid, non-emulsified, salad dressing products include edible vegetable oil, water, and food grade acids such as citric acid or acetic acid. Further ingredients may include, but are not limited to, preservatives, flavors, fragrances, thickeners, sugar, and salt. Essentially no lecithin is employed in the compositions with one advantage of avoiding the cost thereof, and another advantage of the pump being non-aerosol as preferred by consumers, and therefore not requiring lecithin.
The vegetable oils can be any food grade liquid oil, including but not limited to soybean oil, olive oil, canola oil, corn oil, sunflower seed oil, and rapeseed oil.
The vegetable oils may be saturated or unsaturated, however, non-hydrogenated oils are preferred.
The amount of vegetable oil may range anywhere from 0.1 to 70%, preferably, 1 to 50%;
more preferably, 3 to 30%; and most preferably from 5 to 20% by weight of the liquid product.
The viscosity of the compositions may be adjusted to suit a particular product and to work with a particular dispenser variation. The viscosity of the compositions may range from 100 to 1000 cps as measured on the Brookfield Viscometer, RVT, at room temperature and spindle speed of 110. Preferably, the viscosity ranges at 150 cps to 950 cps, most preferably, 200 to 600 cps for a vinaigrette type salad dressing composition.
The term "comprising" is meant not to be limiting to any subsequently stated elements but rather to encompass non-specified elements of major or minor functional importance. In other words the listed steps, elements or options need not be exhaustive. Whenever the words "including" or "having" are used, these terms are meant to be equivalent to "comprising" as defined above.
The liquid salad dressing composition employed in the Examples that follow comprised soybean oil, water and a variety of minor ingredients, with an exemplary composition appearing in the Table below.
The vegetable oils may be saturated or unsaturated, however, non-hydrogenated oils are preferred.
The amount of vegetable oil may range anywhere from 0.1 to 70%, preferably, 1 to 50%;
more preferably, 3 to 30%; and most preferably from 5 to 20% by weight of the liquid product.
The viscosity of the compositions may be adjusted to suit a particular product and to work with a particular dispenser variation. The viscosity of the compositions may range from 100 to 1000 cps as measured on the Brookfield Viscometer, RVT, at room temperature and spindle speed of 110. Preferably, the viscosity ranges at 150 cps to 950 cps, most preferably, 200 to 600 cps for a vinaigrette type salad dressing composition.
The term "comprising" is meant not to be limiting to any subsequently stated elements but rather to encompass non-specified elements of major or minor functional importance. In other words the listed steps, elements or options need not be exhaustive. Whenever the words "including" or "having" are used, these terms are meant to be equivalent to "comprising" as defined above.
The liquid salad dressing composition employed in the Examples that follow comprised soybean oil, water and a variety of minor ingredients, with an exemplary composition appearing in the Table below.
TABLE 1. BALSAMIC VINAIGRETTE SPRAY
FORMULA
INGREDIENT PERCENT
WATER BALANCE
HIGH FRUCTOSE CORN SYRUP 42 18.0000 Defoamer 0.0025 SOYBEAN OIL 10.0000 Xanthan Gum e.g. Kelco/ISP 0.2400 FLAVORS e.g. IFF 3.4500 AQUARESIN BLACK PEPPER - 22-19-142 0.0110 VINEGAR 25.5000 SORBIC ACID 0.0800 CALCIUM DISODIUM EDTA 0.0070 SALT 4.0000 TOTAL 100.0000 SPECIFICATIONS:
PH 2.75 - 2.95 ACID 1.57 - 1.87 DENSITY 1.074 - 1.104 G/ML
The purpose of this experiment was to evaluate consumer preference for type of salad dressing spray delivery. An 8 oz bottle, i.e., reservoir 2, was filled with salad dressing composition 4 as specified in Example 1. Two different spray-top alternatives were evaluated for consumer liking. The first version was the spray-top currently used on the ICBINB! Spray bottle, i.e. a butter alternative spray called "I Can't Believe It's Not Butter!" available from Unilever, Englewood Cliffs, New Jersey. The second version was the spray-top optimized for the salad dressing compositions 4, according to the present invention, with higher output per spray, i.e. a uniform 0.75 ml per spray.
The following BASES tests were performed. Every BASES study conducted anywhere in the world begins with the same core set of questions. This allows comparisons across studies, across countries, and across manufacturers.
Qualified respondents/ panelists were a male or female, age at least 18, who claimed to be a principal grocery shopper for the household, and was positive/neutral to the concept of salad dressing spray. The number of panelists sampling the optimized spray top product was 157, and the number for the ICBINB! spray top was 150. After a week of usage, panelists were interviewed to assess product interest.
The results showed that the "optimized" spray top outperformed the ICBINB!
Spray top, receiving significantly stronger levels of committed purchase interest.
Consumers displayed dissatisfaction with the amount of dressing released from the ICBINB! Spray top and the number of sprays needed per serving, as shown in the Tables below.
The "%" indicate the percentage based on the number of consumers responding TABLE 2. Amount of Dressing Just about right Much too little Much too much ICBINB! 64% 35% 1%
Spray top Optimized 79% 16% 5 Spray top TABLE 3. Number of Sprays Per Serving Just about right Much too little Much too much ICBINB! 62% 4% 34%
Spray top Optimized 78% 5% 17%
Spray top For the amount of dressing dispensed, the ICBINB! spray top was generally found to deliver too little. For the number of sprays per serving, the ICBINB! spray top was found to require too many actuations.
The aforementioned results indicate that a discharge volume per spray, sized according to the present invention at about 0.75 ml per spray, is necessary to maximize consumer liking.
The purpose of this study was to evaluate consumer preference for type of salad dressing spray delivery in terms of BASES CVI, using the panelists of Example 2.
BASES CVI (Consumer Viability Index) is a composite indicator, including consumer 5 measures (at both concept and after usage) that collectively predict longer term commercial success of a product. BASES CVI provides an indication (on a scale of 0 to 100) of the probability of maintaining stable distribution for at least two years based on consumer reaction (not including marketing support). The key drivers of BASES
CVI are product acceptance, product value perceptions (how do consumers perceive the 10 product's value after using it), and concept appeal (does the idea generate strong consumer interest). The results are listed in the Table below.
TABLE 4. CVI Determination Product Quality Product Value Concept Appeal BASES CVI
roduct purchase intent) ICBINB! Well Below Above Average Above Average 37 Spray top Average Optimized Above Average Above Average Above Average 76 Spray top Based on its higher CVI, the optimized spray top, having a discharge volume of about 0.75 ml per spray, has a significantly better chance of achieving success in the market.
BASES has analyzed over 300 in-market initiatives and has found that 60% of products that fall in the 70-80 index range succeed, 35% are marginal, and the remaining 5% fail.
While the present invention has been described herein with some specificity, and with reference to certain preferred embodiments thereof, those of ordinary skill in the art will recognize numerous variations, modifications and substitutions of that which has been described which can be made, and which are within the scope and spirit of the invention. It is intended that all of these modifications and variations be within the scope of the present invention as described and claimed herein, and that the invention be limited only by the scope of the claims which follow, and that such claims be interpreted as broadly as is reasonable. Throughout this application, various publications have been cited. The entireties of each of these publications are hereby incorporated by reference herein.
FORMULA
INGREDIENT PERCENT
WATER BALANCE
HIGH FRUCTOSE CORN SYRUP 42 18.0000 Defoamer 0.0025 SOYBEAN OIL 10.0000 Xanthan Gum e.g. Kelco/ISP 0.2400 FLAVORS e.g. IFF 3.4500 AQUARESIN BLACK PEPPER - 22-19-142 0.0110 VINEGAR 25.5000 SORBIC ACID 0.0800 CALCIUM DISODIUM EDTA 0.0070 SALT 4.0000 TOTAL 100.0000 SPECIFICATIONS:
PH 2.75 - 2.95 ACID 1.57 - 1.87 DENSITY 1.074 - 1.104 G/ML
The purpose of this experiment was to evaluate consumer preference for type of salad dressing spray delivery. An 8 oz bottle, i.e., reservoir 2, was filled with salad dressing composition 4 as specified in Example 1. Two different spray-top alternatives were evaluated for consumer liking. The first version was the spray-top currently used on the ICBINB! Spray bottle, i.e. a butter alternative spray called "I Can't Believe It's Not Butter!" available from Unilever, Englewood Cliffs, New Jersey. The second version was the spray-top optimized for the salad dressing compositions 4, according to the present invention, with higher output per spray, i.e. a uniform 0.75 ml per spray.
The following BASES tests were performed. Every BASES study conducted anywhere in the world begins with the same core set of questions. This allows comparisons across studies, across countries, and across manufacturers.
Qualified respondents/ panelists were a male or female, age at least 18, who claimed to be a principal grocery shopper for the household, and was positive/neutral to the concept of salad dressing spray. The number of panelists sampling the optimized spray top product was 157, and the number for the ICBINB! spray top was 150. After a week of usage, panelists were interviewed to assess product interest.
The results showed that the "optimized" spray top outperformed the ICBINB!
Spray top, receiving significantly stronger levels of committed purchase interest.
Consumers displayed dissatisfaction with the amount of dressing released from the ICBINB! Spray top and the number of sprays needed per serving, as shown in the Tables below.
The "%" indicate the percentage based on the number of consumers responding TABLE 2. Amount of Dressing Just about right Much too little Much too much ICBINB! 64% 35% 1%
Spray top Optimized 79% 16% 5 Spray top TABLE 3. Number of Sprays Per Serving Just about right Much too little Much too much ICBINB! 62% 4% 34%
Spray top Optimized 78% 5% 17%
Spray top For the amount of dressing dispensed, the ICBINB! spray top was generally found to deliver too little. For the number of sprays per serving, the ICBINB! spray top was found to require too many actuations.
The aforementioned results indicate that a discharge volume per spray, sized according to the present invention at about 0.75 ml per spray, is necessary to maximize consumer liking.
The purpose of this study was to evaluate consumer preference for type of salad dressing spray delivery in terms of BASES CVI, using the panelists of Example 2.
BASES CVI (Consumer Viability Index) is a composite indicator, including consumer 5 measures (at both concept and after usage) that collectively predict longer term commercial success of a product. BASES CVI provides an indication (on a scale of 0 to 100) of the probability of maintaining stable distribution for at least two years based on consumer reaction (not including marketing support). The key drivers of BASES
CVI are product acceptance, product value perceptions (how do consumers perceive the 10 product's value after using it), and concept appeal (does the idea generate strong consumer interest). The results are listed in the Table below.
TABLE 4. CVI Determination Product Quality Product Value Concept Appeal BASES CVI
roduct purchase intent) ICBINB! Well Below Above Average Above Average 37 Spray top Average Optimized Above Average Above Average Above Average 76 Spray top Based on its higher CVI, the optimized spray top, having a discharge volume of about 0.75 ml per spray, has a significantly better chance of achieving success in the market.
BASES has analyzed over 300 in-market initiatives and has found that 60% of products that fall in the 70-80 index range succeed, 35% are marginal, and the remaining 5% fail.
While the present invention has been described herein with some specificity, and with reference to certain preferred embodiments thereof, those of ordinary skill in the art will recognize numerous variations, modifications and substitutions of that which has been described which can be made, and which are within the scope and spirit of the invention. It is intended that all of these modifications and variations be within the scope of the present invention as described and claimed herein, and that the invention be limited only by the scope of the claims which follow, and that such claims be interpreted as broadly as is reasonable. Throughout this application, various publications have been cited. The entireties of each of these publications are hereby incorporated by reference herein.
Claims (13)
1. A salad dressing product dispensed as a spray from a dispensing article based on a non-aerosol mechanical pump, said product comprising:
(A) a liquid salad dressing composition comprising % 5 % to 25 % by weight liquid vegetable oil; wherein said vegetable oil composition is substantially lecithin free; and (B) a hand-held spray dispensing article comprising:
a reservoir for receiving a liquid composition, the reservoir having a closed and an open end;
an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end, whereby said operating unit is in fluid communication with said reservoir, the unit comprising a button positioned concentrically above a shroud and a discharge outlet downstream, the operating unit being downwardly movable toward the reservoir by hand pressure;
a closure attachable to said open end of said reservoir by suitable means;
said closure extending upwardly from said open end and terminating in nozzle head;
a liquid pump assembly positioned at least partially below said operating unit; said pump assembly comprising a body having an upper end a a lower end of smaller cross-sectional diameter, and further having inner walls with vents formed therein and having an upper end surrounded by a collar and containing therein a piston movable in sliding engagement within the body, a gasket, and a piston base positioned at a lower end of said piston;
wherein a liner device is inserted to concentrically surround said body at the bottom of said piston so as to restrict liquid composition flow through said vents and between said piston and said collar:
a spring system positioned below said piston base and atop a ball valve; said ball valve seated atop a tube at the inlet of the liquid pump which extends downward into said reservoir; said spring system functioning to return the liquid pump piston upward to an unactivated position; and a liquid inlet at said tube;
an orifice cup in fluid communication with said reservoir, comprising a spray nozzle having a discharge orifice therein;
and wherein the amount of said discharge per spray is selected in accordance with consumer preference having a discharge volume of about 0.75mL per spray whereby when said product is applied to a salad in an amount of about one-quarter to about one-half relative to conventional salad dressing,delivers the same organoleptic quality.
(A) a liquid salad dressing composition comprising % 5 % to 25 % by weight liquid vegetable oil; wherein said vegetable oil composition is substantially lecithin free; and (B) a hand-held spray dispensing article comprising:
a reservoir for receiving a liquid composition, the reservoir having a closed and an open end;
an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end, whereby said operating unit is in fluid communication with said reservoir, the unit comprising a button positioned concentrically above a shroud and a discharge outlet downstream, the operating unit being downwardly movable toward the reservoir by hand pressure;
a closure attachable to said open end of said reservoir by suitable means;
said closure extending upwardly from said open end and terminating in nozzle head;
a liquid pump assembly positioned at least partially below said operating unit; said pump assembly comprising a body having an upper end a a lower end of smaller cross-sectional diameter, and further having inner walls with vents formed therein and having an upper end surrounded by a collar and containing therein a piston movable in sliding engagement within the body, a gasket, and a piston base positioned at a lower end of said piston;
wherein a liner device is inserted to concentrically surround said body at the bottom of said piston so as to restrict liquid composition flow through said vents and between said piston and said collar:
a spring system positioned below said piston base and atop a ball valve; said ball valve seated atop a tube at the inlet of the liquid pump which extends downward into said reservoir; said spring system functioning to return the liquid pump piston upward to an unactivated position; and a liquid inlet at said tube;
an orifice cup in fluid communication with said reservoir, comprising a spray nozzle having a discharge orifice therein;
and wherein the amount of said discharge per spray is selected in accordance with consumer preference having a discharge volume of about 0.75mL per spray whereby when said product is applied to a salad in an amount of about one-quarter to about one-half relative to conventional salad dressing,delivers the same organoleptic quality.
2. The article according to claim 1 wherein said composition is non-emulsified.
3.
4.
5.
6. The article according to claim 1 wherein said vegetable oil composition consists essentially of vegetable oil water, and acidifier.
7. The article according to claim 1 wherein the operating unit is downwardly movable toward the reservoir by hand pressure, thereby forcing the piston, the gasket and the piston base to move downwardly, thereby pumping said liquid composition.
8. The article according to claim 1 wherein the spring system comprises a spring of cylindrical spiral configuration.
9.
10. The article according to claim 1 wherein said orifice cup is variable in size and shape.
11.
12. The product according to claim 1 having a discharge volume equivalent to about one Calorie per spray.
13.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/399,764 US20070237864A1 (en) | 2006-04-07 | 2006-04-07 | Salad dressing product dispensed as a spray |
US11/399,764 | 2006-04-07 | ||
PCT/EP2007/052567 WO2007115901A1 (en) | 2006-04-07 | 2007-03-19 | Salad dressing product dispensed as a spray |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2648587A1 true CA2648587A1 (en) | 2007-10-18 |
Family
ID=38191138
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002648587A Abandoned CA2648587A1 (en) | 2006-04-07 | 2007-03-19 | Salad dressing product dispensed as a spray |
Country Status (5)
Country | Link |
---|---|
US (1) | US20070237864A1 (en) |
AR (1) | AR060292A1 (en) |
CA (1) | CA2648587A1 (en) |
CL (1) | CL2007000986A1 (en) |
WO (1) | WO2007115901A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES1074566Y (en) | 2011-04-11 | 2011-08-25 | Soler Jordi Olucha | DEVICE FOR OBTAINING JUICE DIRECTLY FROM THE FRUIT |
US20120288602A1 (en) * | 2011-05-13 | 2012-11-15 | Quirky, Inc. | Spray dispensing device |
BE1021429B1 (en) * | 2013-02-28 | 2015-11-19 | Laboratoire Puressentiel Benelux Sa | HIGH DOSING SPRAYER |
TWM477236U (en) * | 2013-09-12 | 2014-05-01 | Ten Sheng Assorted Houseware Co Ltd | Combined juice extracting device |
US20210329955A1 (en) * | 2020-04-23 | 2021-10-28 | H.J. Heinz Company Brands Llc | Shelf-stable sprayable salad dressing |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4435135A (en) * | 1981-04-03 | 1984-03-06 | Seaquist Valve Company | Pump assembly with improved seal |
US4423084A (en) * | 1981-11-25 | 1983-12-27 | Central Soya Company, Inc. | Process for preparing salad dressings |
US4451493A (en) * | 1982-03-08 | 1984-05-29 | Scm Corporation | Salad dressings of the separating type |
US5102681A (en) * | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
EP0566157A1 (en) * | 1986-06-20 | 1993-10-20 | Schering Corporation | Neutral metalloendopeptidase inhibitors in the treatment of hypertension |
ATE150259T1 (en) * | 1991-10-08 | 1997-04-15 | Paul Leonard | UNIFORM NON-AEROSOL SPRAY DISPERSION SYSTEM FOR OIL-BASED PRODUCTS |
US5388766A (en) * | 1993-09-22 | 1995-02-14 | The Procter & Gamble Company | High pressure atomization systems for high viscosity products |
US5642860A (en) * | 1995-07-07 | 1997-07-01 | The Procter & Gamble Company | Pump sprayer for viscous or solids laden liquids |
GB9526397D0 (en) * | 1995-12-22 | 1996-02-21 | St Giles Foods Ltd | Edible products and dispensers therefor |
US5738282A (en) * | 1996-03-20 | 1998-04-14 | Calmar Inc. | Pump sprayer nozzle for producing a solid spray pattern |
US6113970A (en) * | 1997-02-03 | 2000-09-05 | Lipton, Division Of Conopco, Inc. | Lecithin based spray product |
DE69931857T2 (en) * | 1998-04-24 | 2007-02-15 | Unilever N.V. | Transparent salad dressing with separate layers of oil and water |
US6343720B1 (en) * | 2000-09-22 | 2002-02-05 | Carlisle Foodservice Products, Incorporated | Condiment pump |
-
2006
- 2006-04-07 US US11/399,764 patent/US20070237864A1/en not_active Abandoned
-
2007
- 2007-03-19 CA CA002648587A patent/CA2648587A1/en not_active Abandoned
- 2007-03-19 WO PCT/EP2007/052567 patent/WO2007115901A1/en active Application Filing
- 2007-04-04 AR ARP070101426A patent/AR060292A1/en unknown
- 2007-04-05 CL CL200700986A patent/CL2007000986A1/en unknown
Also Published As
Publication number | Publication date |
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CL2007000986A1 (en) | 2008-02-08 |
AR060292A1 (en) | 2008-06-04 |
US20070237864A1 (en) | 2007-10-11 |
WO2007115901A1 (en) | 2007-10-18 |
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