Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/10—Dispersions; Emulsions
  • A61K9/12—Aerosols; Foams
• • 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
  • A23L27/30—Artificial sweetening agents
  • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
• • 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
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
  • A23L27/36—Terpene glycosides
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/15—Vitamins
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/33—Heterocyclic compounds
  • A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
  • A61K31/495—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with two or more nitrogen atoms as the only ring heteroatoms, e.g. piperazine or tetrazines
  • A61K31/505—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim
  • A61K31/519—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim ortho- or peri-condensed with heterocyclic rings
  • A61K31/52—Purines, e.g. adenine
  • A61K31/522—Purines, e.g. adenine having oxo groups directly attached to the heterocyclic ring, e.g. hypoxanthine, guanine, acyclovir
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/0002—Galenical forms characterised by the drug release technique; Application systems commanded by energy
  • A61K9/0007—Effervescent
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/0012—Galenical forms characterised by the site of application
  • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
  • A61K9/006—Oral mucosa, e.g. mucoadhesive forms, sublingual droplets; Buccal patches or films; Buccal sprays
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

• the invention relates generally to aerosolized products and apparatus for the containment, aerosolization, and/or delivery thereof.
• aerosol particles can be used to deliver substances to various parts of the body. Certain designs have been proposed for utilizing these particles for drug delivery.
• Particle size is extremely important to our delivery system, namely that the particles need to be small enough to remain airborne during casual breathing, but large enough to be directed and deposited primarily in the mouth while limiting throat and lung deposition. 2. At the same time, typical pathways of aerosol particles through the device and out of the mouthpiece are directed to varying degrees away from the back of the throat.
• compositions include: caffeine, a vitamin, a sweetener, and sodium bicarbonate; wherein a mean size of particles of the composition is greater than 10 microns and less than 500 microns.
• compositions include: caffeine; a vitamin; and a sweetener, wherein a mean size of particles of the composition is between 18 and 70 microns.
• Embodiments of these aspects can include one or more of the following features.
• compositions also include: citric acid.
• compositions contain more citric acid than sodium bicarbonate, particularly wherein the weight ratio of citric acid to sodium bicarbonate is between 45 to 38 and 1 to 1.
• the sweetener comprises thaumatin and stevia.
• the weight ratio of thamatin to stevia is between 1 1 to 4 and 9 to 6.
• the weight ratio of caffeine to thaumatin and stevia combined is between 25 to 2 and 90 to 17.
• compositions also include: a flavoring agent, particularly a natural flavoring agent.
• compositions also include: a mineral supplement, particularly wherein the vitamin comprises at least one of niacin, pyridoxine, and cyanocobalamin.
• the mean size of particles of the composition is between 18 and 70 microns.
• delivery devices include: an aerosol generating device; and a reservoir containing a consumable substance comprising: caffeine; a vitamin; and a sweetener; the reservoir connected to the aerosol generating device to transport the consumable substance to the aerosol generating device.
• a consumable substance comprising: caffeine; a vitamin; and a sweetener
• the consumable substance further comprises sodium bicarbonate and citric acid, particularly wherein the composition contains more citric acid than sodium bicarbonate, more particularly wherein the weight ratio of citric acid to sodium bicarbonate is between 45 to 38 and 1 to 1.
• the sweetener comprises thaumatin and stevia, particularly wherein the weight ratio of thamatin to stevia is between 1 1 to 4 and 9 to 6. In some cases, wherein the weight ratio of caffeine to thaumatin and stevia combined is between 25 to 2 and 90 to 17.
• the consumable substance further comprises: a flavoring agent, particularly a natural flavoring agent.
• the consumable substance further comprises: a mineral supplement, particularly wherein the vitamin comprises at least one of niacin, pyridoxine, and cyanocobalamin.
• a mean size of particles of the consumable substance is between 18 and 70 microns.
• a particle delivery apparatus includes: an aerosol delivery device (which may also be an aerosol generating device) for discharge of an aerosolized product generally along a substantially vertical axis; a container attached to the aerosol delivery device.
• the container defines: a primary chamber hydraulically connected to the aerosol delivery device such that vertical axis along which the delivery device discharges particles extends into the primary chamber and particles of at least a first size tend to rise and fall along the substantially vertical axis; and a secondary chamber adjacent and open to and/or in communication with the primary chamber, the secondary chamber extending horizontally outward from the primary chamber such that particles smaller than the first size tend to disperse from the primary chamber into the secondary chamber, the secondary chamber having an outlet spaced apart from the primary chamber.
• the aerosol delivery device comprises a fluid reservoir with an ultrasonic generator. In some embodiments, the aerosol delivery device comprises a piezo-electric device. In some cases, a free surface of fluid in the fluid reservoir is exposed to the primary chamber of the container.
• a lower surface of the secondary chamber is angled such that liquid landing on the lower surface of the secondary chamber tends to flow towards the fluid reservoir.
• Surfaces of the primary chamber can include a surface extending across the substantially vertical axis to limit travel of particles traveling along the substantially vertical axis.
• the apparatus can be a tabletop or freestanding unit including a base configured to stably support the container on a supporting surface.
• the container can define an aperture extending through the container to the interior cavity, the aperture vertically offset from the aerosol delivery device when the delivery apparatus is positioned for operation.
• the container defines an aperture opening into and/or communicating with the secondary chamber from above.
• the container comprises a closeable outlet disposed in a lateral side surface of the container.
• the closeable side outlet can include an aperture and a cap biased to close the aperture.
• the apparatus includes a resilient member placed to bias the cap to cover the aperture.
• weight of the cap biases the cap to cover the aperture.
• a delivery apparatus includes: an aerosol delivery device for discharge of aerosolized product.
• the aerosol delivery device includes: a mouthpiece defining a first fluid flow passage extending between a mouthpiece inlet and a mouthpiece outlet; a deflection member spaced apart from a plane of the mouthpiece outlet , the deflection member positioned to oppose flow of aerosolized product along an axis of the mouthpiece outlet; a capsule containing an aerosolizable product, the capsule defining a second fluid flow passage extending between a capsule inlet and a capsule outlet, the capsule attached to the mouthpiece such that, in a first position of the mouthpiece, the mouthpiece substantially seals the capsule outlet, and, in a second position of the mouthpiece, the capsule outlet is fluidly connected to the mouthpiece inlet; and an end cap defining at least one air intake passage extending through the end cap, the end cap attached to the capsule such that, in a first position of the end cap, the end cap substantially seals the capsule inlet, and, in a second position
• Embodiments can include one or more of the following features, alone or in combination.
• the capsule comprises an aerosol generating device.
• the aerosol generating device comprises a grating.
• the capsule is configured to be replaceable.
• the apparatus is configured to be multi-dose.
• the apparatus is configured to provide permanent attachment of the end cap and the mouthpiece to the capsule.
• the apparatus is handheld.
• the disclosure is directed to delivery of aerosolized particles of sufficient size to primarily deposit in the mouth with limited entry into the respiratory tract and of small enough size so as to allow for suspension in air.
• the disclosure is directed to an apparatus incorporating products, an aerosol generating device to cause aerosolization of the products, and a delivery device that delivers the aerosolized products in a matter suitable for inhalation or deposition and subsequent ingestion.
• the disclosure is directed to airflow-directing elements in an apparatus or device for the delivery of products by aerosol. These elements, by controlling gravity, inertia, and other forces relevant to the aerosol cloud upon delivery of the cloud to the mouth, substantially divert the aerosol cloud to surfaces in the mouth and decrease the extent to which the cloud can continue to the throat and further into the respiratory tract.
• Our apparatus represents a novel means for delivering particles to the mouths of humans and animals. Indeed, the apparatus is designed to produce aerosolized particles of sufficient size to be deposited in the mouth without substantial exposure or entry into the respiratory tract and of small enough size so as to allow for suspension in air.
• our apparatus generates an aerosol cloud of particles that enters the mouth of humans or animals by inhalation, bodily movement, and/or aerosol movement, or a combination thereof, in a manner distinct from conventional means of mechanical delivery, i.e., the use of utensils, and conventional means of mechanical digestion of food, i.e., by chewing or sucking.
• conventional inhalation may serve to cause the particles to be deposited within the digestive tract including the mouth of a subject.
• a subject may physically expose themselves to the particles released from the apparatus by a simple bodily movement, such as walking or leaning such that the subject's mouth is exposed to the particles thereby leading to deposition in the mouth.
• a subject may physically expose themselves to the particles released from the apparatus by a simple aerosol movement, such as an air current carrying the aerosol, or released from a small container in which a user carries the aerosol, such that the subject's mouth is exposed to the particles thereby leading to deposition in the mouth.
• our apparatus generally includes product and an aerosol generating device.
• the apparatus includes product, an aerosol generating device, and an air intake passage.
• the apparatus includes a mouthpiece.
• the apparatus consists solely of a mouthpiece. The apparatus may be activated by inhalation at the mouthpiece, thereby resulting in the exposure of the product to the aerosol generating device and the subsequent aerosolization of the product. The inhalation further serves to deliver the aerosolized product to the mouth of the subject.
• the apparatus includes product, an aerosol generating device, and a force generating device, for example, an air pump.
• the apparatus may be activated by way of the force generating device, thereby resulting in the exposure of the product to the aerosol generating device, the subsequent aerosolization of the product and the emission thereof from the device.
• the apparatus includes product and an aerosol generating device, for example, an ultrasound source.
• the apparatus may be activated by way of the aerosol generating device, which may atomize and/or aerosolize the product and emit the product from the device.
• the apparatus may incorporate a delivery device.
• Delivery apparatuses can produce aerosol clouds of edible substances by ultrasonication of liquids. These clouds can be inhaled for ingestion, avoiding the respiratory tract, when particle sizes are sufficiently large and the cloud is inhaled.
• Ingestible aerosol clouds can be produced through ultrasonication and/or other means which avoid these problems and present many advantages to an inhaled eating experience.
• delivery devices displace the aerosol cloud laterally relative to the source of the aerosol cloud such that large particles rise and fall over the source while smaller particles, particularly if lateral movement of cloud can occur very near to the surface of the liquid, move by diffusion and convention laterally, escaping the falling large droplets.
• a cloud of fine aerosol particles can be made to be a stable standing cloud.
• This cloud can be designed to possess particles in the desired mouth delivery range by manipulation of the dimensions of the cloud container and the properties of the liquid, including surface tension of the liquid. Notably, surface tensions lower than -73 dynes/cm can be achieved with the use of surfactants that produce excellent standing cloud aerosols.
• an aperture or faucet can be provide whereby the cloud may be poured into glasses or other receptacles, a convenient and useful way of eating substances by inhalation.
• Figures 1 A and I B are schematics of an embodiment of a delivery apparatus, respectively, before use and during use.
• Figures 2A and 2B are perspective views of a delivery device.
• Figures 2C and 2D are, respectively, an exploded perspective view and a cutaway perspective view of the delivery device of Figures 2A and 2B.
• Figure 2E is a cut-away perspective view of the delivery device of Figures 2A and 2B
• Figures 2F and 2G respectively are a cross-sectional views of the delivery device of Figures 2 A and 2B and of a portion of the delivery device of Figures 2 A and 2B.
• Figure 3 is a schematic of a particular embodiment of the delivery apparatus and a diagram for its use and operation.
• Figure 4 presents multiple views of an exemplary embodiment of a mouthpiece
• Figure 5 presents multiple views of an exemplary embodiment of an end cap
• Figure 6 presents multiple views of an exemplary embodiment of a capsule 1 16
• Figures 7A and 7B are schematics of a delivery apparatus, respectively, before use and during use.
• Figure 8 is a photograph of the aerosolization and release of dehydrated mint particles using a hand-actuated aerosol generating apparatus.
• Figures 9A-9D are, respectively, a perspective view, a top view, a side view, and a bottom view of a delivery apparatus.
• Figures 10A- 10D are, respectively, perspective, top, side, and end views of an aerosol generating device.
• Figure 1 1 includes photographs of a delivery apparatus at different stages of use.
• Figures 12A- 12G are, respectively, perspective, top, front, back, left side, right side and bottom views of a delivery apparatus.
• Figure 13 includes photographs of a delivery apparatus at different stages of use.
• Figure 14 includes a photograph of a delivery apparatus in use.
• Figure 15 is a graph from a HELOS- ODOS particle size analysis of dried, crushed, and sieved mint leaves.
• FIGS 16 and 17 are photographs of a delivery device.
• the delivery devices include a housing, a mouthpiece formed therewith, an airflow directing element attached therewith via bridges, a capsule having air passageways and grating, and a cap having air passageways and capable of snapping together with both the capsule and the housing.
• the grating here part of the capsule, serves as an aerosol-generating device.
• FIG. 18 sets forth the specifications of a particular embodiment of a delivery apparatus.
• the delivery apparatus includes a housing, a mouthpiece formed therewith, an airflow directing element attached therewith via bridges, a capsule having air passageways and grating, and a cap having air passageways and capable of snapping together with both the capsule and the housing.
• Figures 19A and 19B are, respectively, a perspective view and a cross-sectional view of an embodiment of a delivery apparatus.
• FIGS 19C - 19L are detail views of different portions of the embodiment of the delivery apparatus shown in Figures 19A and 19B.
• Figures 20A and 20B are perspective views of an embodiment of a delivery apparatus, respectively, in closed and open positions.
• Figures 20C - 201 are detail views of different portions of the embodiment of the delivery apparatus shown in Figures 20 A and 20B.
• the delivery technology and approach is directed to aerosolized products and a delivery method and apparatus designed to generate and deliver such products to a subject.
• Such devices can deliver food substances into the mouth by aerosol wherein the aerosol cloud is generated and delivered to the mouth through a natural inspiration maneuver and wherein the design of the mouthpiece of the device is such that the airborne particles are diverted away from the back of the throat to limit entry into the respiratory system.
• a delivery apparatus 50 includes an aerosol generating device, in which inhalation triggers the aerosolization of a product 52 and subsequent delivery of the aerosolized product to the mouth of a subject.
• the delivery apparatus 50 includes a compartment 54 containing the product 52 (e.g., a powdered food).
• the compartment 54 has an air intake passage 56 and is connected to a mouthpiece 58.
• the air intake passage 56, the compartment 54, and the mouthpiece 58 allow for the passage of air such that airflow generated by inhalation aerosolizes the product 52 and transports the aerosolized product out of the compartment 54, through the mouthpiece 58 and into the consumer's mouth.
• a delivery device 100 includes a housing 1 10 with a mouthpiece 1 12 and a detachable end cap 1 14.
• the delivery device 100 is sized such that a user can easily hold the device in one hand while using the device 100 to generate and deliver an aerosolized product.
• An airflow directing or deflection member 1 18 is disposed at one end of the mouthpiece 1 12 with bridges 20.
• the bridges 120 position the airflow directing member 1 18 in a location spaced apart from a plane of an outlet 122 of the mouthpiece 1 12.
• the end cap 1 14 is attached to the end of the mouthpiece 1 12 opposite the airflow directing member 1 18.
• the mouthpiece 1 12 defines a fluid flow passage extending from an inlet 124 to the outlet 122 of the mouthpiece 1 12.
• the end cap 1 14 has air passageways 126 extending from one face of the end cap 1 14 to an opposite face of the end cap 1 14.
• the mouthpiece 1 12 and the end cap 1 14 together define a flow path through the housing 1 10.
• the airflow-directing element and/or deflection member may take any of a variety of forms (not necessarily that of a disc), in order to divert the airflow exiting the mouthpiece and entering the mouth, away from a straight trajectory toward the throat and lungs.
• there may be one or more openings near the top of a mouthpiece which may be offset relative to each other, at different heights, of different sizes, of different areas, etc., which maintain the general blockage of the direct linear path toward the back of the mouth, and generally divert the airflow and aerosol such that it goes in more lateral directions.
• the airflow-directing element is a thin disc with a flat surface generally perpendicular to the axis of the mouthpiece and in opposition to the general airflow direction in the mouthpiece.
• the disc may be mounted to the mouthpiece via one or more "bridges", which may, for example, hold the disc slightly above, below, or at the same level as the edge of the mouthpiece, allowing air, and the aerosolized product to pass around the disc.
• the disc may have a diameter smaller, equal to, or larger than the opening of the mouthpiece.
• the disc may be of any desired shape, for example, an elliptical shape or round shape. The airflow-directing element redirects the aerosol to the sides of the mouth (e.g.
• the airflow-directing element is of a different shape, size, and/ or design but similarly serves to redirect the aerosolized product so as to limit the coughing reflex and/or to enhance the taste experience. Testing of a variety of disc sizes and positions has shown that these two parameters can impact likelihood of coughing.
• a disc whose diameter is roughly equal to that of the external diameter of the mouthpiece, and that is placed close to the mouthpiece is generally more effective in redirecting the aerosol and limiting coughing, than one whose diameter is roughly equal to that of the internal diameter of the mouthpiece (thus smaller) and that is placed at a greater distance from the mouthpiece (leaving a larger space for the aerosol to pass through).
• the end cap 1 14 is formed of a resilient material.
• a first end 128 of the end cap 1 14 has an outer surface that is sized and configured to provide a snap-fit engagement with the inner surface of the corresponding end of the mouthpiece 1 12.
• other forms of engagement are used instead of or in addition to snap-fit engagement to attach the end cap 1 14 to the mouthpiece 1 12.
• the end cap 1 14 and the mouthpiece 1 12 have threads and are screwed together.
• the mouthpiece 1 12 together with the end cap 1 14 define an interior cavity sized to receive a capsule 1 16 such as, for example, a capsule 1 16 containing a powdered product (not shown).
• the capsule 1 16 is configured to provide, or otherwise be in, fluid communication between the contents of the capsule 1 16, for example, a powdered product, and the mouthpiece.
• the capsule 1 16 has an open end 130 and an opposite aerosol generating end 132.
• the open end configured to provide a snap-fit engagement with the inner surface of the first end 128 of the end cap 1 14.
• the capsule may be snapped or screwed into the housing.
• the capsule includes an open end that may be covered (in certain embodiments, only at certain times) by the cap, for example, by snapping or screwing.
• the inlet end of the capsule defines air passages rather being open.
• the capsule 1 16 snaps into the cap 1 14 by a full annular snap mechanism on the inside of the cap 1 14, and the cap 1 14 snaps into the mouthpiece 1 12 by an interrupted snap mechanism.
• the device may thus be designed so that it is typically more difficult to separate the cap 1 14 from the capsule 1 16 than to separate the cap 1 14 and/or capsule 1 16 from the mouthpiece 1 12. A user can then easily replace the capsule 1 16 and/or cap 1 14 by removing it from the mouthpiece 1 12, with minimal risk of accidentally detaching the capsule 1 16 from the cap 1 14.
• a device may incorporate snap mechanisms to facilitate the use of a mechanism like the one described above that allows for the opening and closing of air passageways.
• the mouthpiece and capsule can be designed such that they are able to connect by one (or more) snap mechanism(s), and the capsule and cap are able to connect by two (or more) snap mechanism(s).
• the mouthpiece may be connected to the capsule by one relatively weak snap interface, and the capsule may be connected to the cap by two relatively strong snap interfaces.
• these snap mechanisms can: (1 ) hold the capsule (or, more generally, hold one end of the food-containing apparatus) to the mouthpiece (or, more generally, to the delivery apparatus) ("snap A"); (2) hold the capsule and cap (or, more generally, hold together the components of the food-containing apparatus) in an initial "closed” configuration that minimizes powder loss (especially relevant during shipping, handling, etc.), and may also serve to provide a protected, airtight or nearly airtight environment for the preservation of the product before use (“snap B"); and (3) after user intervention, reconnect the capsule and cap (or, more generally, the components of the food- containing apparatus) to maintain a new "open” configuration in which air can flow through the apparatus and enable subsequent aerosolization of the product (“snap C").
• each of these snaps plays a role in the functionality and ease of use of the device. They may be configured to allow use as follows: (1) The user attaches the capsule/cap component to the mouthpiece. Snap A is actuated. Now, the capsule is hidden within the mouthpiece and the cap. (2) The user now pulls back on the cap, undoing Snap B. With a strong Snap A, the capsule stays connected to the mouthpiece and the cap slides away from the mouthpiece. This relative motion between the capsule and cap allows for the air passageways to open, as described earlier. (3) The user continues to pull the cap back until Snap C is actuated, locking the capsule and cap in place in such a way as to leave the air passageways open.
• snap C This snap
• snap C is also important in that it minimizes the user's ability to completely separate the capsule and cap, even after the mouthpiece is removed. In some cases, it may be desirable to prevent a user from attempting to add his/her own product, or otherwise tamper with the product or food-containing compartment.
• variations of some embodiments may be designed without, in many instances, affecting the function of the overall device.
• the cylindrical nature of the device may be modified, for example, for aesthetic effect, as may the overall length of the device.
• the aerosol generating device for example, the airflow disrupting element such as a grating, may be incorporated into the cylindrical mouthpiece unit.
• the aerosol generating device may include more than one component.
• a grating and/or the airflow passageways in the cap may play individual roles in generating turbulence that leads to aerosolization, or both may be needed.
• the dimensions of the device may be selected so that, while preserving the appropriate airflow dynamics, standard medical capsules may be used directly as the compartment, or may to some extent replace the previously described capsule and/or cap, or in another way simplify the process of loading, storing, and releasing the powder.
• the capsule and/or cap have concave inner spaces, and, after powder is filled into either or both of them, the two units snap or screw together to form a largely closed interior chamber.
• the capsule, or another component of the device should further include an aerosol generating device, for example, an airflow- disrupting "grating", through which air and powder flow, thereby yielding an aerosol for delivery to the user.
• the cap and/or the capsule should typically include air passageways, for example, on the respective ends of the enclosed compartments, so as to allow air to flow through upon inhalation.
• the design for example, the size or shape of the air passageways, should provide sufficient airflow while minimizing powder loss.
• the cap 1 14 and/or the capsule 1 16 is designed to minimize powder loss.
• the air passageways angle out to the sides, rather than straight through to the bottom, so as limit powder from falling out due to gravity, even when the device is held upright.
• powder may accumulate against the bottom surface of the passageways but minimally fall out through the side passageways.
• the need for balance between airflow and minimal powder loss may be achieved by a mechanism that enables air passageways to be alternatively open or closed.
• the capsule and cap components may fit together but remain capable of sliding against each other, to enable two configurations: in the closed configuration, the two are closer together, with elements at the base of the capsule blocking the air passageways of the cap; in the open configuration, the capsule and cap are separated slightly, allowing air to flow through the air passageways in the cap.
• the mouthpiece, capsule, and/or cap are designed for single use (perhaps disposable) or, alternatively, designed for multiple use.
• the capsule and cap may be disposable, and, optionally, available with a variety of powders, while the mouthpiece may be reusable.
• pre-filled standard-sized capsules for example, a gel capsule or blister pack, can be used. Such embodiments allow for easier filling, substitution, cleaning, and disposal.
• Such embodiments allow for manufacture of multiple dose capsules.
• Such pre-filled capsules could be punctured, torn, cut or broken by design elements within the housing (for example, sharp points, blades, compressing the device, or twisting the device etc.) prior to use.
• the product may thus be released into a chamber, for example, and become more susceptible to airflows generated during inhalation or activation; or the product, as another example, may remain substantially within the original container but now be in fluidic communication with, and thus now susceptible to, airflows generated during inhalation and/or activation; etc.
• the emptied capsule could be removed from the compartment and disposed of conveniently.
• the capsule can be designed for multiple uses.
• the capsule may be refi liable.
• the housing is designed to allow for the incorporation of at least 2, for example, 3, 4, 5, 6, 7, 8, 9 or 10, capsules, thereby allowing, for example, the user to mix and match a variety of flavors in various amounts as desired.
• the housing could be designed to allow for the loading of a set of multiple capsules to be activated one at a time, thus reducing the frequency of removing and replacing spent capsules.
• the device is designed for use by at least 2, for example, 3, 4, 5, 6, 7, 8, 9 or 10, users.
• the device could be designed with multiple branches, each designed with an airflow directing element, so as to allow for simultaneous use by multiple users.
• the device includes a housing, a capsule and a cap.
• a device includes the housing and a cap, wherein both the housing and the cap are designed for use with capsules, for example, disposable or refillable capsules.
• the device encompasses disposable or refillable capsules.
• the device encompasses mouthpieces, used with a variety of aerosolized products, aerosolized product sources, and/or aerosolized product containers.
• the functionalities (i.e., product containment, aerosol generation, aerosol delivery, airflow (and aerosol) direction, etc.) of the mouthpiece, capsule, cap, grating, mouthpiece disc, etc. may, in some embodiments, be associated with one or more potentially different physical units, while maintaining the same overall functionality.
• a single device unit may incorporate all functional aspects.
• a mouthpiece may contain an aerosol generating device, an aerosol delivery device, and an airflow- (and aerosol-) directing device, and the product container may be separate.
• product may be contained within a capsule and cap, an aerosol generating device may be part of a capsule, and a mouthpiece with airflow-directing elements may be used to deliver the aerosol from the capsule/cap to the user.
• a user operates a delivery device 100 by loading the device 100 (step 200); bringing the device 100 to the user's mouth (step 210); and inhaling through the mouthpiece 1 12 (step 212) thereby causing air to enter the cap and the capsule through the air passageways.
• the air compels the food powder present in the capsule 1 16 to aerosolize through the aerosol generating device, for example, the grating, and subsequently enter the user's mouth via the mouthpiece 1 12.
• Figure 4 presents multiple views of an exemplary embodiment of a mouthpiece
• Figure 5 presents multiple views of an exemplary embodiment of an end cap
• Figure 6 presents multiple views of an exemplary embodiment of a capsule 1 16.
• the aerosol is generated at a particular point in time or over a small interval of time corresponding to a specific activation step, and/or the aerosol is generated by a user-dependent step.
• aerosol generation is associated with one or more inhalation maneuvers by the user.
• the product is in a solid state, and may be a substantially dry powder.
• Our approach is also directed to other series of embodiments, in which the aerosol is generated by a more continuous source, and/or a source external to the user; for example, one or more piezo-electric ultrasonic vibrating disc(s), an air pump, or a compressed air source.
• Some of these sources may be more appropriate for the generation of aerosols from substantially solid products, while others may be more appropriate for the generation of aerosols from substantially liquid products.
• the product is in a substantially liquid state, and aerosol generation by an ultrasound source in communication with the product involves atomization of the liquid in addition to subsequent formation of an aerosol cloud.
• aerosol generation by an ultrasound source in communication with the product involves atomization of the liquid in addition to subsequent formation of an aerosol cloud.
• the piezo-electric vibrating discs are placed within a liquid product, and the ultrasonic vibrations of the discs generate an aerosol at the liquid surface.
• an aerosol is generated within a housing, mouthpiece, capsule and/or cap, and directly delivered to the user via the housing and/or mouthpiece.
• a substantially unconfined aerosol e.g., an aerosol cloud, such as an aerosol cloud generated by an external source, such as an ultrasound source
• Highly concentrated aerosols have greater rates of collision among particles, and over time, due to inertial impaction, diffusion, etc., the aerosol may become increasingly dilute as it spreads into surrounding air, or particles may coalesce (for example if it is a liquid aerosol).
• an aerosol cloud may be confined within a pot or other (transparent, opaque, or translucent) medium or container.
• a closed bubble may be used to confine the aerosol, preserving the aesthetics of a "floating" aerosol (whether it is floating within the container or bubble and/or the container or bubble itself is floating), while maintaining a higher aerosol concentration and enabling a more efficient delivery of the aerosol to the mouth than via open-air "eating" or open-air inhalation.
• the aerosol bubble or container itself may in some cases be edible. In some cases the bubble or container may open, providing access to the aerosol.
• the external source for example, the ultrasound source
• a medium or container that is not completely closed from the outside environment for example, a pot, with the height of the medium or container selected to balance the need for protection from convection, diffusion, inertial impaction, and other forces, with the need for access to the aerosol, for example, via an open top, via small openings, via openings that can be closed at certain times, etc.
• a delivery apparatus 300 includes a container
• a force generator 314 e.g., an air pump or compressed air source
• the force generator When activated, the force generator triggers the aerosolization of the product 312 by passage through an aerosolizing component 316 and subsequent release of the product 312 into the external environment.
• the resulting aerosol cloud 318 may then be consumed by, for example, displacement of the cloud or of the subject, or by inhalation.
• a prototype was constructed which included a hand pump as the force generator.
• the prototype aerosolized and released dehydrated mint particles using the hand-actuated aerosol generating apparatus.
• a delivery apparatus 350 includes a container 352 with a base 354 configured to stably support the container on a supporting surface (e.g., a floor or a table).
• An aerosol generating device 356 is disposed in an inner cavity 358 of the container 352.
• the aerosol generating device 356 (shown in more detail in Figures 10A- 10D) includes a clear plastic case 360 with an open top which receives an aerosol generator 362.
• the aerosol generator can be, for example, an ultrasonic or a piezoelectric generator.
• a product can be disposed in the case 360 of the aerosol generating device 356 of a delivery apparatus 350.
• the generator When the generator is activated, the product is aerosolized and, in some cases, passes through the open top of the case 360 of the aerosol generating device 356 into the inner cavity 358 of the container 352.
• the aerosol mixture is sufficiently dense that the aerosol mixture substantially remains within the container 352.
• the container 352 has an upper opening extending through the container to the interior cavity 358 that is vertically offset from the base when the delivery apparatus 350 is disposed with the base 354 resting on a supporting surface.
• an upper opening of the container can be closed with a cover.
• Delivery apparatuses can be formed with other outer shapes.
• a similar delivery apparatus 400 dodecahedron-shaped container 410 receives an aerosol generating device 412.
• the delivery apparatus 400 can be disposed with an open face oriented directly upwards.
• the delivery apparatus 400 in use, can be disposed with an open face oriented upwards at an angle to the supporting surface.
• a delivery mechanism can be used to carry the aerosol or portions of the aerosol to a user.
• the delivery mechanism consists of a mouthpiece as previously described. Since the aerosol may be generated separately from the delivery device, the delivery device may consist solely of a mouthpiece with airflow-directing elements, which direct the aerosol to surfaces within the mouth upon inhalation as previously described. In some embodiments, it is convenient for the delivery device to be longer, for example to make it easier to access the aerosol without interfering with any aerosol confining structures or devices. In some embodiments, the delivery device is an elongated mouthpiece.
• the delivery device is a mouthpiece connected to a separate device that essentially serves to extend the length of the mouthpiece; for example, a hollow cylinder (in some cases, this device may allow a user to use his/her own mouthpiece, while using the same lengthening device as other users; this may be considered a hygienic approach for multiple people to taste the aerosol, without requiring the fabrication of multiple long mouthpieces, which may be costly).
• the delivery device is a "food straw".
• the delivery device can be used directly, while in other embodiments, an additional intermediate step can be carried out to further confine smaller portions of the aerosol cloud, after (or during) aerosol generation and before delivery.
• This arrangement helps increase the proximity of a concentrated portion of the aerosol cloud within the delivery device, improving or making possible detectable and/or appreciable taste. This may also respond in part to hygienic concerns (whether realistic or illusory) about communal use of a single aerosol generating device, by separating the cloud into individual "portions" before consumption.
• the aerosol cloud can be collected into smaller containers, such as glasses, champagne flutes, soup ladles, etc., and then a delivery device (for example, a mouthpiece) can be used with the smaller containers.
• a delivery device for example, a mouthpiece
• a mouthpiece can be placed within the glass or other container, and by inhalation, the cloud within the glass or container is delivered to the user's mouth.
• Airflow-directing elements in the mouthpiece would help direct the particles to surfaces within the mouth and limit the extent to which particles could continue further into the respiratory tract.
• a separate liquid aerosol generating device typically there are a considerable number of larger drops that reach well beyond the range of the cloud.
• attempts to consume the product from the cloud typically encourages use of a mechanism that allows the consumer to avoid being hit by these drops, for example, by blocking these drops, and/or staying at a distance from the cloud, and/or using a delivery device that minimizes exposure of the consumer to the drops.
• this cover concept can be realized by placing a larger cover over the overall container (see, e.g., Figure 1 1 ) that is removed immediately before use.
• a separate surface, or a side of the container can extend somewhat over the position of the ultrasound source, thus blocking some projecting drops.
• access to the cloud can be via a side opening or space (see, e.g., Figure 14).
• the ultrasound source can be placed at an angle, such that it faces a side of the container, or any non- open portion of the overall device, and thus projects the drops primarily to the corresponding opposite side, rather than out the opening or out an open side (see, e.g., Figure 13).
• a mouthpiece with airflow-directing elements can be used.
• a mouthpiece can be elongated and serve as a "straw", for delivery over a longer distance.
• the elongated mouthpiece may consist of two parts - a mouthpiece and an extension piece.
• the mouthpiece may have airflow-directing elements, and may incorporate a cylinder of a certain diameter and length.
• the extension piece may, for example, connect with (e.g., fit, snap, screw, etc. into) the mouthpiece, and may have a similar diameter, and be of some length. In this latter system the mouthpieces and the extension pieces may be replaced independently (e.g. each user may have one mouthpiece and, each in turn, use the same extension piece).
• the aerosol generating device is any device capable of producing an aerosol of desired characteristics (i.e., particle size, airborne time/suspension duration, emitted dose, etc.).
• a delivery device such as an additional airflow constraining device, a confined space in which the aerosol is contained, an air passage in an inhaler, a mouthpiece, airflow-directing elements, or other devices or structures, that enable, facilitate, or optimize the delivery of the aerosol to the subject's mouth.
• Figures 2A-6 illustrate the capsule and cap, which in many embodiments serve as a product container and incorporate an aerosol-generating device (consisting primarily of the grating).
• the capsule and cap are connected to each other and to a mouthpiece with airflow- directing elements, where the mouthpiece would serve as a delivery device.
• the airflow-directing elements found in some embodiments enable delivery of the aerosol cloud substantially to surfaces within the mouth rather than further down the respiratory tract.
• This aspect of the technology is highly relevant to a number of potential applications of aerosols. Indeed the same such delivery device can make possible delivery of a wide range of aerosols, generated in a number of different ways, to a consumer, while minimizing or eliminating coughing and potential interactions with surfaces of the respiratory system beyond the mouth.
• any of the devices or structures associated with this technology may also take into consideration and attempt to reduce any tendency to cough, gag, or otherwise react unfavorably to the aerosol.
• Triggering the aerosol ization of the product and subsequent delivery of the resulting aerosolized product may occur by a variety of means including, but not limited to, acts of respiration, device activation, bodily displacement, aerosol displacement and a combination thereof.
• acts may include:
• the aerosol thus formed may be in a substantially confined space (e.g., a spacer), or a substantially open space (e.g., as a "cloud” in air or in a confined structure)); and/or c) an act of respiration directed "on” or “toward” an aerosol (e.g., that is contained in a spacer device, freely floating as a cloud or contained within a larger structure), and that may be facilitated by the use of a straw, mouthpiece, or other apparatus, thereby leading to deposition substantially in the mouth; and/
• an act of bodily displacement such as walking or leaning (possibly in conjunction with a particular placement or positioning of the mouth, tongue, or other body part in a specific way), that exposes a subject's mouth to an aerosol cloud, or portion thereof, thereby leading to particle deposition substantially in the mouth, and/or
• an act of aerosol displacement caused by, for example, an air current, a thermal or pressure gradient, inertial impaction, diffusion, or gravity, that brings an aerosol cloud, or portion thereof, to a position so as to expose a subject's mouth to the aerosol cloud, thereby leading to particle deposition substantially in the mouth (even where aerosol displacement results in dilution of the particle concentration and spreading out the cloud); and/or
• the device itself may be designed for single use (for example, disposable) or multiuse, for example, where the dosage capsule is replaced or the dosage chamber refilled.
• parts of the device for example, the mouthpiece, the food-containing apparatus, the capsule, and/or the cap, may be disposable.
• the device may incorporate a force-generating mechanism, such as a pump or compressed air source, to aerosolize the product.
• the device may incorporate a propellant.
• the device may be designed for "single action", “repeated action”, or “continuous action” aerosolization and/or delivery, depending on whether it is intended to aerosolize and/or deliver the product in a single, short-term step (e.g., one inhalation on an inhalation-triggered apparatus), in multiple discrete steps (e.g., multiple inhalations on an inhalation-triggered apparatus), or over a longer- term continuous step (e.g. , maintaining an aerosol cloud in open air), where "step” can refer to any combination of simultaneous and/or sequential processes by which the device aerosolizes and/or delivers the product. Many factors, including whether the device is intended for use by one subject or multiple subjects at a time, will help determine which of these step sequences (if any) is appropriate for any particular embodiment.
• the device might also include additions, such as spacers, lights, valves, etc., to enhance the visual effect and/or the control over the aerosol and/or dosage. These additions may also enhance the experience of inhaling the aerosols.
• the body of the entire apparatus, or parts of the apparatus could be manufactured of an edible/ingestible substance, such as a cookie, cracker, chocolate, or sugar product, etc. This would allow the device to be enjoyed either during the aerosol delivery or afterwards, thus enhancing the overall experience.
• an edible/ingestible substance such as a cookie, cracker, chocolate, or sugar product, etc.
• the device may be similar to an inhaler or inhalation device, such as a dry powder inhaler (DPI) or metered dose inhaler (MDI); a "pot” that holds an ultrasound source and confines somewhat the aerosol cloud produced by the source; a "fountain” that ejects and/or circulates the aerosol; a hand-held pump device; a compressed air device; a food straw device; a multi-person, communal device; a tabletop device.
• plastics e.g. polycarbonates, which are relatively strong, polypropylene, acrylonitrile butadiene styrene, polyethylene, etc.
• various metals glass, cardboard, rigid paper, etc.
• the aerosolized product should be of a determined size, i.e., of sufficient size to limit entry into the respiratory tract but of small enough size to allow for suspension in the air.
• particle size may be a manufacturing requirement of pre-atomized, generally solid products, for example the products placed inside the capsule/cap of certain embodiments, or certain dry products used in association with an air pump or compressed air source.
• particle size may be a requirement of the aerosol-generating device, for (generally liquid) products that are only atomized upon aerosol generation, for example the products used in association with ultrasound sources to produce an aerosol cloud.
• the predetermined, mean size of the aerosolized product is at least 1 , 2, 3, 4, 5, 10, 1 5, 20, 25, 30, 35, 40, 45, 50, 55, 60, 70, 75, 80, 95, 100, 105, 1 10, 1 15, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, 205, 210, 21 5, 220, 225, 230, 235, 240, 245, 250, 255, 260, 265, 270, 275, 280, 285, 290, 295, 300, 325, 350, 375, 400, 425, 450, 475, or 500 microns.
• the predetermined, mean size of the aerosolized product is less than 500, 450, 400, 350, 325, 300, 275, 250, 245, 240, 235, 230, 225, 220, 215, 210, 205, 200, 195, 190, 185, 180, 175, 150, 140, 130, 120, 1 10, 100, 90, 80, 70, 60, 50, 40, 30, 20, or 10 microns in size. Ranges intermediate to those recited above, e.g. , about 50 microns to about 215 microns, are also intended to be part of this disclsoure. For example, ranges of values using a combination of any of the above recited values as upper and/or lower limits are intended to be included.
• minimum particle size is an important feature of the approach.
• the aerosol particles are designed to be substantially delivered and deposited into the mouth, for example by the forces of gravity or inertial impaction, but to not be easily delivered and deposited substantially further into the respiratory tract, for example the trachea or lungs. Such particles would thus possess a size larger than that which focuses penetration into the lungs (i.e. , larger than about 10 microns).
• breath- activated inhaler-like devices such as the devices shown (in part or in whole) in figures 5-17, generate an aerosol that would fairly easily follow the inhaled air toward the lungs were it not for the aerosol particles' larger size (and the delivery device's airflow-directing elements).
• the aerosol cloud must remain suspended in air for at least a brief time so that displacement into the mouth can occur.
• the particles must not be so large such that they rapidly settle from the air. This will greatly depend on the force(s) and/or mechanism(s) by which the particles are held in the air (e.g. , by "natural" forces alone, such as inertia, diffusion, etc., or by additional forces, such as an impeller, air currents, convection, etc.).
• the particles should be less than about 500 microns under typical suspension forces and mechanisms.
• ultrasound sources in liquid products can produce a standing aerosol cloud that, so long as convection is minimal, balances gravity, diffusion, inertial impaction, and other forces, to stay suspended in the air.
• the specific parameters of the apparatus and intake method will in part determine whether the subject is "inhaling” or “eating” when intake of the aerosol occurs. This generally corresponds to (1) whether the aerosol is entering the subject's mouth and/or throat via inhaled air (physiologically, while the epiglottis is directing the air into the trachea toward the lungs) or whether the aerosol is entering the subject's mouth by another method (such as displacement of the aerosol or of the subject), and (2) whether the subject's expectation is that the aerosol is a kind of food to be
• the aerosol may be carried via inhaled air that flows all the way to the lungs (for example, like the inhalation a smoker may have, which carries air and smoke through/from the cigarette, into the lungs).
• the aerosol may be carried via "sucked" air that "stops" in the mouth (more like the approach used with a typical straw and beverage, or with cigars). (In some cases, elements of both approaches may be suitable.) This potential distinction may have important implications for a aerosol device. For example, in the case in which the particles are carried by air that continues directly to the lungs, preventing deposition of particles too far into the respiratory tract is more dependent on the physical parameters of the particles, airflow, etc.
• solid powders of appropriate size can be used as the product.
• Preliminary tests have shown that the water-solubility of the dry powders used plays a role in the taste and potential coughing reflex resulting from intake of the aerosolized product.
• Powders of particles that tend to be more rapidly water-soluble, such as ground chocolate bars, or certain chocolate- based powders, give rise to a generally pleasing reaction upon contact of the particles with the tongue and other surfaces within the mouth. In the case of ground chocolate bars, for example, the effect is in some cases similar to that of sensing chocolate melt very rapidly in one's mouth.
• Particles that are less water-soluble, such as certain ground-cocoa-based powder products tend to be considered harsher and more likely to elicit less pleasurable reactions, such as a dry-mouth sensation or coughing.
• a combination of both kinds of powders, in varying proportions, provides interesting flavor complexity.
• the aerosol generation and delivery devices are constrained by the need to have sufficient aerosol quantity and/or concentration to elicit a meaningful taste sensation.
• the density of the aerosol cloud, and the quantity of aerosol consumed in one inhalation or other single delivery step must be above a minimum threshold, depending on the user's sensibility to taste, the product, and many other conditions.
• particles suspended in the liquid must be generally smaller than the size of the aerosol particles that are to be generated for the source to efficiently produce an aerosol.
• surfactants cannot play a critical role in producing the desired taste (which is the case, according to preliminary tests, of wine) since the aerosol ization separates the surfactants from the rest of the product, giving rise to a greater proportion of surfactants in the liquid, and thus a greater proportion of other components in the cloud (e.g., in the case of wine, more acidic substances) that distort the true flavor of the product.
• the particles would be designed (sized) such that, for example, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, at least about 97%, or at least about 99% of the particles deposit in the mouth and do not extend further into the respiratory tract.
• the design of the particles should also take into consideration reducing any tendency to cough, gag, or otherwise react unfavorably to the aerosol.
• Dry powder particles can be created through a number of different methods.
• the product may be dehydrated.
• the food may be frozen first to facilitate subsequent grinding or chopping.
• the product may subsequently be ground to form particles of the appropriate size. Grinding of the products can be performed by use of a mortar and pestle.
• products may be chopped, for example using a mechanical or electrical grinder, knives, etc.
• the resulting ground or chopped particles can subsequently be filtered through sieves (for example by hand, using an electrical or mechanical sieve shaker, by an air classification system, by a screening system, etc.) to achieve the appropriate particle size.
• Another approach is to use a powder mill that grinds down larger particles into pre-defined sizes.
• Spray drying in which a mixture of water and the material to be dried is forced through a nozzle into a high-temperature drum, instantly evaporating the water droplets clinging to the material, may also be utilized.
• These methods in addition to others, would allow for the creation of specifically sized particles capable of being aerosolized, but large enough not to pass easily through the mouth and throat and continue into the respiratory tract.
• dry powder particles could be created from a single food or ingredient, such as chocolate, coffee, or truffles, or from a combination of foods or ingredients, such as combinations representative of an entire dish or meal (e.g., mixed fruits or meat and potatoes).
• a single food or ingredient such as chocolate, coffee, or truffles
• a combination of foods or ingredients such as combinations representative of an entire dish or meal (e.g., mixed fruits or meat and potatoes).
• chocolate chocolate bars, chocolate powder, cocoa powder, and other forms and varieties of foods derived from the cocoa plant may be used.
• spices and other (natural or artificial) flavorings may be used alone or in combination with such food ingredients to create other tastes or sensations (e.g., natural or artificial chocolate, raspberry, mango, mint, vanilla, cinnamon, caramel, and/or coffee flavors).
• the apparatus may contain a single dose of product or multiple doses/portions of the product.
• flavors can be experienced while using less of the actual product compared to normal ingestion.
• new flavors can be created.
• the aerosol may also be a liquid that is aerosolized, for example by an ultrasound source that is in communication with a liquid product; or by a "spray” mechanism, similar to those for liquids and gases in spray cans ("aerosol cans") or vaporizers.
• Such liquids may be prepared by a variety of processes such that they are or include a concentrate, additive, extract, or other form of a product that in some way preserves or enhances, and can deliver, a taste.
• a liquid aerosol may also be generated by an ultrasonic device, such as vibrating piezo-electric discs placed within a container of liquid product.
• the product may be stored and/or contained in the form of a tablet or pill, in a blister pack, within a capsule, as simply a powder in ajar-like container, and/or in a tray, box, container, thermos, bottle, etc.
• odors using appropriately designed and appropriately sized particles, which may be utilized independently or in addition to embodiments described herein, i.e., in addition to delivery of aerosolized product so as to enhance the aesthetic experience.
• Humidity or other ambient atmospheric conditions which may vary over time and/or space, can be used to trigger time- or location-dependent changes in the aerosol and/or in the sensory detection and transduction it initiates in the subject(s).
• conditional triggers may lead the particles to take on different gustatory, olfactory, aerodynamic, chemical, physical, geometric, and/or other properties, which in turn may alter the taste, texture, color, size, aerosolizability, and/or other aspect of the particles.
• conditional triggers are generally to create a more interesting and dynamic experience for the subject(s).
• the trigger may depend on reaching a threshold atmospheric condition (e.g., greater than 50% humidity), or a threshold associated with the subject.
• the atmospheric condition may change the aerosol particles themselves and/or may allow them to interact differently with the subject's sensory mechanisms. For example, in low-humidity air, an aerosol may take on one chemical/physical state, which gives it a first taste, and in high-humidity air, it may take on a different chemical/physical state, which gives it a second taste.
• an aerosolized aerosol may have initially no taste and/or odor, or an initial taste and/or odor pronounced of a certain product (which may, for example, be detected initially by a subject through the olfactory system, before intake of the aerosol through the mouth); and after the aerosol is taken through the mouth, the ambient environment of the mouth may trigger a change in the aerosol that gives it a taste and/or odor, or new taste and/or odor reminiscent of a different product. Over time but while the product is still in the mouth, it may continue to evolve, evoking different sensations for the subject. Mechanisms like these could be used to create the impression of sequentially eating different courses of a meal, such as an appetizer followed by a main course followed by dessert.
• the product can be in aerosol form (airborne) for different durations.
• the product typically remains airborne only for the time over which inhalation and intake occur, which may be, for example, up to about 1 ⁇ 2 second, up to about 1 second, up to about 3 seconds, up to about 5 seconds, up to about 8 seconds, up to about 10 seconds, up to about 15 seconds, or possibly greater time periods.
• the delivery device operates by producing an aerosol cloud
• the product may remain suspended in the air for, for example, at least about 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 1 5, 20, 25, 30 or 60 seconds, or at least about 2, 5, 10, 15, 20, 30, 45, 60, 90, 120, or 180 minutes.
• Mechanical agitation of the aerosol cloud for example, by convection, can serve to increase the time during which the aerosol cloud is suspended.
• our apparatus can transform how food is experienced, allowing for an enhanced aesthetic experience of food.
• the apparatus can allow subjects to experience food by exposing themselves to, for example, rooms filled with food clouds, immersive chambers and food straws. Indeed, businesses, restaurants and nightclubs could provide such "food experiences”.
• our technology can allow subjects to experience food by exposing themselves to aerosolized food via individual, hand-held, and/or portable devices.
• our technology may be used in and/or associated with social contexts similar to candy eating or cigarette smoking. For example, some embodiments may be carried about and used at various points throughout the day, or used simultaneously by multiple users.
• the technology can allow multiple subjects to have a communal experience while appreciating aerosols, for example in embodiments in which a single aerosol-generating device is associated to multiple delivery devices, such as a pot-like container confining a liquid aerosol cloud that is delivered by breath actuation to multiple subjects each using independent mouthpiece devices with airflow- directing elements.
• a single aerosol-generating device is associated to multiple delivery devices, such as a pot-like container confining a liquid aerosol cloud that is delivered by breath actuation to multiple subjects each using independent mouthpiece devices with airflow- directing elements.
• the apparatus can serve to provide nutrition to subjects either who are incapable of chewing or for whom delivery of food is not convenient.
• the delivery apparatus may be useful for elderly or young children, for whom chewing or feeding is inconvenient.
• individuals with medical conditions that require them to be fed in particular ways e.g., by a feeding tube or intravenously
• the apparatus can also serve to facilitate the intake of medication that may not be of a pleasurable taste. If used in conjunction with delivery of the medication, e.g. orally, the apparatus can provide an additional flavor that masks the flavor of the medication.
• the proposed delivery apparatus may be used for weight control or addiction mitigation applications.
• the delivery apparatus can allow for subjects to consume relatively small or negligible quantities of products or certain unhealthy or addictive substances, and the exposure to the particles via the apparatus may provide a sensation or satisfaction normally associated with the consumption of a larger quantity of the food or substance in question, thereby potentially satisfying hunger or addictive urges without the (potentially negative) consequences of actually consuming larger amounts of the substance(s). In some cases, this may be due to the higher surface area of the product exposed to surfaces of the mouth, for example exposed to taste receptors, relative to the overall quantity (e.g., mass) of product.
• the delivery apparatus may form a basis for dieting, weight control and healthy eating programs (for example, by satisfying cravings for sweets, fatty foods, chocolate and caffeine) and addiction treatment (for example, by satisfying urges for alcohol, smoking, drugs but in much smaller, less harmful amounts).
• the delivery apparatus may be used to improve quality of life, for example, with respect to individuals subject to special dietary restrictions.
• the delivery apparatus may allow individuals who suffer from allergies (e.g., gluten allergy) or other conditions (e.g., lactose intolerance) that normally prevent them from consuming specific products to consume relatively small or negligible quantities of these products without triggering an allergic or physical reaction, while possibly providing a sensation or satisfaction normally associated with the consumption of a larger quantity of the food or substance in question.
• allergies e.g., gluten allergy
• other conditions e.g., lactose intolerance
• the delivery apparatus can serve as a means for taste-testing a number of items in a simple and efficient way. For example, a patron at a restaurant can taste test various dishes on the menu before making a selection. Additionally, chefs may use the delivery apparatus to test combinations of foods while cooking or designing a recipe. Similarly, the apparatus may serve as an aid in cooking lessons, as an international "dining" experience for a subject, as a way to teach children about food, etc.
• Other useful applications of the delivery apparatus include, but are not limited to hunger relief (e.g. , in the emergency conditions of a famine) and for animal feedings. Examples
• mint powder samples with approximate initial mean particle sizes of at least 140 microns, were utilized.
• a mortar and pestle was used to grind the dry mint powder.
• Mean particle size was reduced to as low as ⁇ 1 1 microns, as determined using a HELOS-RODOS particle sizing system. Particles of different sizes were placed in separate size 3 capsules and tested in a hand-held inhaler.
• Tests were made with samples of mint particles with approximate mean particle sizes of 140, 1 1 1 , 72, 40, 18, and 1 1 microns. Capsules (each containing approximately 30-120 mg of mint) were placed in the aerosolizer and punctured, and the inhaler was actuated to release the particles into the air. A large fraction of the particles could be seen to fall within 5 seconds after release, though this fraction decreased with decreasing sample particle size. It was relatively high in tests with approximate mean particle sizes of 140, 1 1 1 , and 72 microns, and relatively low in tests with approximate mean particle sizes of 40, 18, and 1 1 microns. Tests with approximate mean particle sizes of 18 and 1 1 microns produced fairly mist-like and uniform plumes, with fewer visually distinct particles.
• Figure 15 shows the density distribution and cumulative distribution for four trials from the same sample. These data show that, for this particular sample, roughly 87% of the particles are larger than about 10 microns, and that roughly 79% of the particles are larger than about 20 microns. These findings demonstrate that a dehydrated product (mint leaves) can be made into aerosolized particles substantially of a size (e.g. between at least 18 and 70 microns) that would typically deposit into the mouth upon inhalation.
• An aerosolized delivery device as depicted in Figures 16-18 was designed so as to deliver aerosolized chocolate.
• Chocolate was chopped into fine particles, which was subsequently screened by size. It was found that many readily available chocolates, when ground, remain dry enough to aerosolize in the delivery device described so long as care is taken not to handle the particles excessively, which causes them to quickly melt and fuse.
• the dryness of commercially available chocolate or cocoa powders makes such powders useful in producing a different aerosol taste experience, while enabling the powders to be far more stable (e.g. far less prone to melting).
• the water-solubility of the particles might play a role in the likelihood of eliciting a coughing reflex, and that water-solubility likely affects the taste, mouth-feel, and other gustatory aspects of the experience.
• the flavor of highly- water soluble particles is preferred, because the flavor is more rapidly appreciated and/or has a greater impact. Particles substantially larger than 180 microns are increasingly difficult to aerosolize and begin to taste like small pieces of chocolate simply dropped onto the tongue.
• standard size 3 and size 4 capsules contain amounts of the chocolate powder appropriate for a single-inhalation "dose”.
• a standard manual capsule filling machine can thus be used to prepare a large number of such doses for transfer to the powder compartment of the delivery device.
• An aerosolized delivery device 500 as depicted in Figures 19A and 19B was designed so as to deliver aerosolized beverages. Details of delivery device 500 are shown in Figures 19C - 19L.
• aerosol clouds of edible substances can be made by ultrasonication of liquids. These clouds can be inhaled for ingestion, avoiding the respiratory tract, when particle sizes are sufficiently large and the cloud is inhaled.
• the cloud produced tends to gather aerosol particles of a very wide size distribution.
• the very large particles tend to entrain the smaller particles and the character of the clouds can be unsuitable for inhalation and ingestion of edible substances.
• these inhaled clouds tend to have relatively small amounts of aerosolized mass, and particle sizes best suited to mouth delivery, eg, 60-300 microns, are not in predominant proportions.
• this arrangement produces a cloud with splashing of the nature of a fountain.
• Delivery devices 500 as shown in Figures 19A and 19B displace the aerosol cloud laterally relative to the source of the aerosol cloud such that large particles rise and fall over the source while smaller particles, particularly if lateral movement of cloud can occur very near to the surface 508 of the liquid, move by diffusion and convention laterally, escaping the falling large droplets.
• the exemplary delivery device includes an aerosol delivery device that discharges an aerosolized product generally along a substantially vertical axis 518 (see e.g., Figure 19B).
• An aerosol delivery device that discharges an aerosolized product generally along a substantially vertical axis 518 (see e.g., Figure 19B).
• This cloud can be designed to possess particles in the desired mouth delivery range by manipulation of the dimensions of the cloud container and the properties of the liquid, including surface tension of the liquid.
• surface tensions lower than -72 dynes/cm can be achieved with the use of surfactants that produce excellent standing cloud aerosols.
• a container attached to the aerosol delivery device defines a primary chamber 520 and a secondary chamber 522.
• the primary chamber 520 is hydraulically connected to the aerosol delivery device such that vertical axis 518 along which the delivery device discharges particles extends into the primary chamber 520 and particles of at least a first size tend to rise and fall along the substantially vertical axis 518.
• the secondary chamber 522 is adjacent and open to the primary chamber 520.
• the secondary chamber 522 extends horizontally outward from the primary chamber 520 such that particles smaller than the first size tend to disperse from the primary chamber 520 into the secondary chamber 522.
• the aerosol deliver device comprises a fluid reservoir with an ultrasonic generator.
• a free surface 508 of fluid in the fluid reservoir is exposed to the primary chamber 520 of the container.
• a lower surface of the secondary chamber 522 is angled such that liquid landing on the lower surface of the secondary chamber 522 tends to flow towards the fluid reservoir 524.
• Surfaces of the primary chamber include a surface extending across the substantially vertical axis 518 to limit travel of particles traveling along the substantially vertical axis 518.
• the container defines an aperture extending through the container to the interior cavity.
• the aperture 526 is vertically offset from the aerosol delivery device when the delivery apparatus is positioned for operation.
• this container defines an aperture 526 opening into the secondary chamber 522 from above.
• an aperture or faucet 510 can be created whereby the cloud pours into glasses or other receptacles, a convenient and useful way of eating substances by inhalation.
• This aperture can be a closeable outlet 510 disposed in a lateral side surface of the container.
• the closeable side outlet 510 can include an aperture and a cap biased to close the aperture.
• a resilient member placed to bias the cap to cover the aperture.
• weight of the cap biases the cap to cover the aperture.
• the apparatus is a tabletop or freestanding unit including a base configured to stably support the container on a supporting surface.
• delivery devices 500 can include / be mounted on stands as shown in Figures 19A and 19B. Delivery devices 500 can also be placed directly on flat surfaces such as tables.
• Example 3A
• Aerosolized food compositions suitable for use in the delivery apparatus shown, e.g., in Figures 19A and 19B can take different forms. Since the delivery apparatus typically operates by creating an aerosol from a liquid, the food compositions used therein are in liquid form. Unless otherwise noted, the ingredients listed below can be simply mixed to form a substantially homogeneous liquid.
• lemon juice e.g., Andros brand pressed lemon juice, which is commercially available in France.
• liquid cookie flavoring e.g., QL38457 available from Givaudan of Vernier, Switzerland
• liquid cookie flavoring e.g., DR04295 available from Givaudan of Vernier, Switzerland
• apple juice e.g., Tropicana® apple juice
• FIG. 20A and 20B Another aerosolized delivery device 600 as depicted in Figures 20A and 20B was also designed to deliver aerosolized particles. Details of delivery device 600 are shown in Figures 20C - 20G.
• the delivery device 600 includes a mouthpiece 610, a cap 612, and a capsule 614 which can contain particles.
• the delivery device 600 differs from other embodiments (e.g., see Figures 2A-2G) in that the mouthpiece 610, the cap 612, and the capsule 614 have different relative overall lengths; disc sizes; and the contact between the capsule 614 and the mouthpiece 610, which allows the mouthpiece 610 to initially seal the top of the capsule 614.
• the mouthpiece 610 is shorter, and the capsule 614 is longer; the disc diameter is increased and equal to, or almost equal to, the mouthpiece outer diameter; and the capsule 614 is initially inside, and runs most or all of the length of the mouthpiece 610.
• the mouthpiece 610 is generally cylindrical in shape.
• An additional cylinder 618 (see Figures 20H and 201) below mouthpiece disc 616 and fits into the top of capsule 614 to seal a grating (not shown) through which aerosolized particles are discharged when a user breathes in through the mouthpiece 610.
• the diameter of disc 616 is the same or nearly the same as the outer diameter of the mouthpiece 610. In one exemplary embodiment, the outer diameter of the mouthpiece 610 was 0.64 inches.
• the capsule 614 is also generally cylindrical in shape.
• the end of the capsule 614 which is fitted into the mouthpiece 610 includes an annular ring 620 which extends axially outward from the rest of the capsule 614 (see Figures 20G-20I).
• the annular ring 620 is sized to fit around and engage the additional cylinder 618 under the mouthpiece disc 616, when the capsule 614 is fully inserted into the mouthpiece 610.
• the holes in the grating (not shown) atop the capsule 614 can thus be covered before activation of the device 600.
• the capsule 614 includes snaps 622, 623 (see Figure 20G - 201) at the bottom of the capsule 614 and allow the cap 612 to be either in an "open airflow" position (see Figures 20A, 20D, and 20 H) or "closed airflow” position (see Figures 20B, 20 F, and 20 1).
• the capsule 614 also includes snaps 624, 625 near the top of the capsule are similar to the other two, in that the snaps 624 allow the mouthpiece 610 to be in a lower "closed airflow” position (see Figure 20G - 201) and a higher "open airflow” position (see Figures 20A, 20D, and 20 H).
• Closed position snaps 622, 625 need to be undone to activate device 600, and were designed to be weaker than open position snaps 623, 624 which need to be permanent (difficult to undo).
• the closure strength of the pairs of snaps can be the same or the open position snaps can be weaker than the closed position snaps.
• the mouthpiece 610 and the capsule 614 are snapped together.
• the cylindrical feature 618 underneath the mouthpiece disc 616 and the annular ring 620 on the capsule 614 align to seal the top of the capsule 614, keeping the particles being loaded inside the capsule 614.
• the combined capsule-mouthpiece unit is then filled.
• the capsule 614 is then closed at the opposite end by the addition of the cap 612.
• the closures protect the particles from the environment, and limit airflow (e.g., with the three pieces in the "closed” position, airflow to/from the capsule 614 is largely blocked on both sides).
• the device can be offered to consumers in this configuration (see, e.g., Figure 20D).
• the cap 610 is pulled downward (allowing airflow from the bottom) and then held by a snap (see, e.g., Figure 20E).
• the mouthpiece 610 is similarly pulled upward and then held by a snap, introducing space between the top of the capsule 614 and the mouthpiece disc 616, allowing airflow through the top (see, e.g., Figure 20F). This is the "open" position, and the device 600 can now be used.
• the entire device can be disposed of, or recycled, after use.
• the mouthpiece 610, capsule 614, and cap 612 are configured for permanent attachment after assembly.
• An aerosolized food composition to be used in the aerosolized delivery device shown, e.g., in Figures 20A and 20B, and 2A-2G, or in other versions of the device can include various ingredients to achieve different results based on the requirements or needs of the intended end user.
• the following table lists various types of ingredients (e.g., flavorings, vitamins, nutritional supplements, sweeteners, flavor enhancers, herbal extracts, and other types of ingredients) that might be combined and/or included in aerosolized products including the proportions mentioned for use in a single aerosolized food dose.
• the ingredients can be simply mixed to form a substantially homogenous powder mixture.
• An aerosolized food composition to be used in the aerosolized delivery device shown, e.g., in Figures 20 and 20A can be in the form of aerosolized energy products.
• ingredients can be simply mixed to produce a relatively homogenous composition.
• caffeine e.g., 100% natural caffeine
• Thaumatin a low-calorie sweetener and flavor modifier
• Talin® is a commercially available thaumatin available from Naturex of Avumble, France.
• Talin® is typically sold at 10% purity mixed with 90% maltodextrin (also available in 100% purity).
• Stevia also used as a sweetener, is commercially available from PureViaTM of South Bend, Indiana, USA.
• Sugar e.g., confectionery sucrose
• Lime flavor is added as a main flavoring to the aerosolized product.
• Citric acid is combined with sodium bicarbonate to act as an effervescence.
• the effervescence includes slightly more citric acid than sodium bicarbonate (e.g., 3 parts citric acid to 2.8 parts sodium bicarbonate).
• Different mix formulation samples are provided in the table below.
• Talin® is better at masking the bitterness and sweetening earlier on during consumption (e.g., during first 2-3 seconds), while the stevia sweetener perhaps does a better job of adding sweetness later during consumption (e.g., after 4 seconds). This can be further assessed with more testing.
• effervescence in particular the citric acid
• Effervescence also generally seemed to help mask or at least distract from the bitterness.
• energy product formulations to be used in the aerosolized delivery device shown, e.g., in Figures 20 and 20A can include various vitamins.
• Compositions to be used as aerosolized energy products including vitamins can be made according to the recipes provided in table below. In some examples, ingredients can be simply mixed to produce a relatively homogenous composition.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-4 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Mix caffeine, citric acid, and sodium bicarbonate.
• Blend C Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-5 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.
• Blend C Mix caffeine, citric acid, and sodium bicarbonate.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-6 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Mix caffeine, citric acid, and sodium bicarbonate.
• Blend C Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-7 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.
• Blend C Mix caffeine, citric acid, and sodium bicarbonate.
• This specific flavor material has been shown to be fluffy and almost moist, as opposed to being wet.
• This fluffy state could be the material's natural state due to the spray dry process during which it is created. Such a fluffy state could present challenges working with the material.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-8 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Mix caffeine, citric acid, and sodium bicarbonate.
• Blend C Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.
• the ratio of citric acid to sodium bicarbonate should be approximately 3 parts citric acid to 2.8 sodium bicarbonate.
• ingredients shown in Table 4-9 can be combined in the following manner:
• Blend A Mix sweeteners (Thaumatin and Stevia) with vitamins to form a
• Blend B Mix caffeine, citric acid, and sodium bicarbonate.
• Blend C Take Blend A and incrementally add the flavor by adding aliquots of equal volume to form a uniform mix.

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