GB2493237A - Container provided with edible flavour coating - Google Patents

Abstract

The present invention relates to a container for a beverage provided with an edible flavour enhancement coating 3 for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavour enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.

Description

Container with Taste Sensation Enhancement Delivery

BACKGROUND OF*'I'HE INVENTION

[0001] Generally, beverages are mixed with flavoring ingredients by the manufactures at the time of manufacturing for taste when combined. To this end, beverage additives are typically combined immediately with a beverage by the manufacturers during manufacturing in order to give a desired flavor, however, such taste enhancement approaches can be limited by age and by negative chemical interactions between the flavoring ingredients and the beverage itself which may tend to increase over time as the two are stored together as a mixture. Similarly, certain flavoring ingredients such as essential oils of natural flavors tend to lose potency from the time of manufacture until the point of consumption, if not protectively encapsulated.

[00021 Furthennore, in known approaches to flavor provision through the mixing of the flavor additives and beverage carrier at the time of manufacture, human taste receptors do not receive optimal flavor sensations such as that as might be realized if the flavoring is impirted immediately prior to and/or at the same time ofeonsuniption of the beverage. For example, beer and seltzer drinkers understand that a prc-flavorccl lemon or lime bevcrage is not as tasty as actually adding a lemon or lime wedge to the bevcrage immediately prior to consumption. Such mixing at the time of manutbeture, rather than at the time of consumption, oflcii yields stale or fiat flavoring adjuncts because of chemical reactions that form over time between the beverage and the flavoring, and because of the lack of freshness inherent in flavors that have not been encapsulated or otherwise preserved during the storage of the beverage. To this end, immediacy of the actual imparting of flavor ingredients at the time of consumption can offer the taste receptors of an individual consuming a beverage a much fresher, different and/or complementary taste sensations over the actual contents in the container in an appreciable manner.

[00031 By distinct contrast, the inventive taste sensation enhancement containers will allow the taste of the beverage to be improved by preparation and release of flavoring agents or adjuncts for the stimulation of human taste receptors immediately during the actual contents from the container being consumed, in order to more immediately stimulate a person's taste receptors. Such flavoring adjuncts may be sprayed on, encapsulated or suspended in a water soluble carrier, proximate to the mouth of the container, in such a way as to avoid contact with the contents of the beverage prior to opening of the container, wherein upon opening of the container, the flavoring adjuncts that are sprayed on, encapsulated or suspended in a water soluble carrier or film may be readily dissolved by contact with the human mouth and/or the contents of the beverage as it is it poured or drunk fi-om the container. When provided as such, the inventive taste sensation enhancement containers stimulate the human taste receptors upon consumption of the actual content in the container and yield a fresher, more immediate flavoring that is mixed only upon release of the beverage from the opened container.

SUMMARY OF THE INVENTION

[0004] The present invention relates to beverage containers with inventive taste sensation enhancement surface coating that overcomes the shortcomings that exist in approaches that focus on pit-mixing of flavor adjuncts within the beverage solution at the time of manufacturing. The inventive taste scnsation enhancement surface coating are supplied on thc mouth or lip of a beverage container and will allow the taste of the beverage to be improved by preparation and release of flavoring adjuncts only upon opening of the beverage container and the human mouth comes in contact with container, and to a lesser exten, through fluid communication with the pouring of the beverage, Provision of such allows for the stimulation of human taste receptors immediately during the actual dispensing of the contents from the container being consumed, in order to more immediately stimulate a person's taste receptors and so i's to preserve flavor potency.

Situation of the inventive taste sensation enhancement surface areas on or immediately adjacent to the openings of the container is done in such a way so as to be relatively isolated from the beverage fluid as contained in the container prior to opening, and provides for an area that is placed circumfcrcntially around the mouth of the beverage container so that when the beverage is cunsunied, it is in a position so as to be naturally placed on the lips or the mouth of a consumer (or so as the human mouth liquids activates the taste sensation enhancer stimulating the human taste buds), yet is isolated from both the external elements (environment) and the actual beverage prior to opening of the container, yet so as to be in fluid connectivity with the beverage fluid as it is dispensed. The inventive taste sensation enhancement surface coatings are therefore coated on the lip or mouth of the container so as the beverage fluid and/or consumcr saliva comes in contact with the same, the taste sensation enhancement surface coating begins to dissolve and release the flavor enhancements contained within stimulating thc human taste buds, and provides for an immediate and ongoing mixing of the flavor adjLlncts.

BRIEF DESCRIPTION OF THE DRAWINGS

10005] FIG. I illustrates a side view of a pop-top bottle having the inventive taste sensation enhancement surface coating applied along a nan-ow band of the bottle mouth; [00061 FIG. 2 illustrates a partial offset view of the top portion of a screw-top bottle having the inventive taste sensation enhancement surface coating applied along a narrow band (indicated by cross-hatched lines)of the bottle mouth; and [00071 FIG. 3a ilhistrates top-end face of a can having the inventive taste sensation enhancement surface coating applied along a narrow band (indicated by cross-hatched lines) at the lip of the can mouth; and [0008] FIG. 3 b illustrates a cart having a protective seal applied at the can mouth over the inventive taste sensation enhancement surface coating winch was applied along a narrow band (indicated by cross-hatched lines) thereon.

DETAIl ED DESCRIPTION

100091 Release of the tiavor enhancements from the inventive coating stimulates the taste receptors with the desired adjunct within the carrier coated on the container, giving the persons taste receptors the desired sensation from the container prior to, and during consumption of the liquid in the beveiage container. The taste sensation enhancement surface coating, when provided on a beverage container, extends substantially circuinferentially around the portion that is placed in a person's mouth to achieve the maximum sensation to the taste receptors. The container has a main liquid chamber with an opening (mouth or lip) that is used for drinking. This surface area is coated with taste sensation enhancement surface coating. By way ofjust one example, when the main chamber is filled with a liquid (such as "iced tea", "beer", or "soda"), and the portion of the container placed in the mouth (e.g., the lip or mouth of the container) can coated with a complementary flavor (in this case, "lemon" or "lime" might be chosen) according to the inventive taste sensation enhancement surface coating, so that when the coated area is placed in a person's mouth by virtue of the drinking of the fluid O the taste sensation enhancement surface coating would necessarily come into contact with the human mouth fluid, and would be broken down due to the water solubility thereof, stimulating the human taste buds with the desired flavors (in this case "lemon" or "lime"), and accordingly, the drinker's taste receptors would be stimulated with that flavor sensation. In addition, when the container is placed in the mouth, the human taste receptors will first get the sensation of the flavoring ("lemon" or "lime") from the taste sensation enhancement surface coating on the container, then the ice tea content (also now mixed with the flavoring as well) from beverage container when poured. The taste buds enhancer container may contain flavorings such as: citrus (lemon, lime, orange), fruit (passion fruit, cherry, apple, pincapple, blueberry, cranberry, açai berry), amino acids, acids, bitters, neutraceuticals, salt, additional sweeteners (honey, sugar, stevia) or any other desired flavoring to stimulate the taste receptors in accordance with the drink contained in the container.

[00101 The taste sensation enhancement surface coating on a container therefore triggers human receptors as a pre-action (the immediate taste when placed against the lips immediately prior to the liquid (beverage) pouring into a drinker's mouth) and/or as a concurrent action (as it mixes or dissolves with the liquid as it is pouring over the coated area when it is being drunk). The sense of taste is the result of the excitation of taste receptors, and receptors for a large number of specific chemicals have been identified that contribute to the reception of taste. Despite this complexity, five types of tastes are commonly recognized by humans: * Sweet -usually indicates energy rich nutrients * Umami -the taste of amino acids (e.g. meat broth or aged chccse) * Salty -allows modulating diet for electrolyte balance * Sour -typically the taste of acids Bitter -allows sensing of diverse natural toxins These flavoring or agents may be placed on, or mixed within, the taste sensation enhancement surthee coating so as to trigger human taste sensations that will achieve the desired results of enhancing the content within the container.

[0011] In accordance with the above, at its broadest illustrative level, the present invention relates to provision of a taste sensation enhancement surface coating method and also a beverage container with a water-soluble taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container comprising: a beverage container having a mouth for dispensing a beverage, the container being formed from aluminum or glass; an edible flavor coating applied to the mouth along a narrow circumferential band so as to be covered by an enclosure means iii such a way as to avoid contact with the beverage prior to opening of the beverage and so as to avoid exposure to external elements prior to opening of the beverage; the edible flavor coating being formed from the group comprising at least one of the following of: (a) an edible film forming agent and edible adhesive for adhering the edible film forming agent to the mouth; (b) a splay dry product adhered with a water soluble carrier for adhering the spray dry product to the mouth; (e) a water soluble 6arrier prepared from fructose, glucose, or cellulose based ingredients and having flavoring ingredients mixed therein; or (d) a water soluble carrier having a plurality of microspheres being homogcnously dispersed therein. In additional embodiments, the aforementioned edible film forming agent may be comprised of a low viscosity hydrolyzed vegetable gum selected from the group consisting of hydrolyzed guar gum, hydrolyzed locust bean gum, hydrolyzed larch gum, hydrolyzed carrageenan, hydrolyzed gum arabic, hydrolyzed gum tragacanth and combinations thereof, and the edible adhesive is comprised of; (a) from about 18% to about 71%, by weight, modified starch; (b) from about 27% to about 80%, by weight, maltodextrin; (e) from about 0.0 1% to about 7%, by weight, surfaetant; and (d) from about 0.02% to about 2.5%, by weight, polysaceharide, and wherein the low viscosity hydrolyzed vegetable gum is present in an amount of approximately 2% to about 60% by weight of said edible film, wherein the low viscosity vegetable gum has a viscosity of up to about 10,000 cps, and may also comprise a filler selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesuin carbonate, calcium carbonate, ground limestone, silicates, magnesium silicate, aluminum silicate, clay, talc, titanium dioxide, mono-calcium phosphate, di-calcium phosphate, tn-calcium phosphate and combinations thereof, wherein the tiller is present in the amount of about 2% to about 30% by weight of the edible film. In addition, the edible film may further comprises a softener selected from the group consisting of sorbito], xylitol, glycerin, polyethylene glyeol, propylene glycol, hydrogenate starch hydolysates, corn syrups, glycerin, triacetin, gLycerol oleate, sucrose fatty acid ester, Neobee oil and combinations thereof and is present in the amount of about up to 20% by weight of said edible film, as well as a flavor, and an emulsifier which is selected from the group consisting of lecithin, fatty acids, mono-glycerides, diacyl-glycerides, polyglycerol esters, polyethylene sorbitan esters, propylene glycol, sorbitan monopalmitate, sorbitan monsterate, sorbitan tristerate, enzyme modified lecithin, hydroxybted lecithins, and combinations thereof and is present from about 0.1% to about 3% by weight of the ed[ble film, as well as a sweetener. In yet further embodiments, the spray dry product may be compriscd of: flavor adjuncts which comprise at kast one of the following of: essential oils, top-notes, or flavor compounds consisting of mixtures of aldehydes, ketones, esters, provided according to approximately 1 0% to about 30%, on a dry weight basis; modified starch, provided according to approximately 50% to about 80% by weight percent, and a sweetener, provided according to approximately 5% to about 30%, by weight percent. In further embodiments, a plurality of microspheres may be provided in the coating that contain an active agent and are formed of a moisture sensitive matrix material, wherein the moisture-sensitive matrix material is selected from the group consisting ofi water soluble synthetic polymers, water dispersible synthetic polymer, starch derivative, natural gum, polysaccharide, protein, hydrocolloid and mixtures thereof, wherein the microspheres dissolve upon contact with the moisture so as to release said active agent thereafter, wherein the water-soluble synthetic polymer may he selected from the group consisting of: polyvinyl pyrrolidone, water soluble cellulose, polyvinyl alcohol, ethylene maleic anhydride copolyme'; methylvinyl ether maleic anhydride eopolymer, acrylic acid copolymers, anionic polymers of methacrylic acid and methacrylate, cationic polymers with dirnethyl-aminoethyl ammoniurn lItnetiona] groups, polyethylene oxides, water soluble polyaniide and polyester and mixtures thereof. Furthermore, the niicrosphere may be provided so as to release an effective amount of the active agent to provide a burst of the active agent, wherein the active agent is selected from one or more of a flavorant, sensory marker, or nutraceutical, and wherein the fiavorant is selected fi-om the group consisting of: crystalline ingredients, dairy ingredients, spices, natural flavors, artificial flavors, thickening agents, protein compounds, vegetable gums and combinations thereof.

[0012] The container opening portion that is placed in the mouth (or otherwise in fluid connectivity during the course of the beverage being poured) is sprayed, brushed or dipped in a taste sensation enhancement surface coating solution which may be manufactured in many different ways, but in just one illustrative embodiment, may be simply concocted fi-om water soluble fructose, glucose, or cellulose based ingredients and mixed with other ingredients and natural or artificial flavors to achieve the desired prc-actioii taste receptor sensation. The taste sensation enhancement surface coating, once applied to the container opening, is dried to preserve the taste sensation enhancement surface coating flavors and covered by a cap (in the case of a bottle) or alternatively, a lift-off seal if placed on an aluminum can) so that the portion with the taste sensation enhancement surthce coating is not exposed until it is ready to be consumed. When the container is ready to be consumed, the cap is removed and the container opening is placed in the mouth of the drinker so that when the container conies iii contact with the saliva and or liquids iii the mouth, the water soluble taste sensation enhancement surface coating on the container are moistened and thereby release and trigger the desired flavors in the taste sensation enhancement surface coating on the container, which in turn stimulates the human taste receptors.

[0013] The taste sensation enhancement surface coating container manufacturing process may, in one embodiment, be approximately the same as a standard container having screw tops, and caps, or tab-openings. The taste sensation enhancement surface coating is an augmentation that will be added to the container, once it is produced to beverage manufacturing specifications. The beverage containers, whether plastic, glass or aluminum will have their respective dispensing mouths, whether circular (typically glass or plastic bottles), oval/elongated ovals or rounded rectangles (typically altiminum cans). In any of these cases, the approach will be the same inasmuch as the circumferential area immediately proximate to the opening from which a beverage is poured when the container has been opened will be coated with the inventive taste sensation enhancement surface coating. It is important to note that regardless of the particular shape of the opening (mouth), the taste sensation enhancement surface coatilig will be situated or applied so as to isolate the same from both the contents of the beverage prior to opening, as well as from the external envir-onmeifls or elements prior to opening. With reference to FIGs. I and 2, in the case of bottles, the taste sensation enhancement surface coating will be applied to narrow band 3 that encompasses the top lip of the mouth of bottle 1, and may extend from therein a downward fashion along a vertical or tapered sloping wall 4, as further depicted therein.

In either case, it is noted that narrow band 3 will be delineated so that the taste sensation enhancement surface coating will be contained within, so as not to permit the taste sensation enhancement surface coating to extend too far into the inner facing sides of the beverage containcr ncck, in order to isolate the taste sensation enhancement surface coating from contact with the beverage prior to opening, and also so as not to extend too far down the vertical or tapered sloping waIl 4, in order to avoid extending outside the coverage of a cap (not depicted) when sealed on the bottle at the time of production, so that the taste sensation enhancement surface coating is also isolated from the external environment.

Provision of such protects the taste sensation enhancement surface coating from having its active agents and/or water soluble carrier activated and/or dissolved prematurely, the event of which would not only weaken the taste enhancement experience, but in the case of volatile essential oils, could also cause a reduction in both the potency of the same and may also harm the flavor profile.

[0014] Similarly, as seen in FIG. 3a, an aluminum beverage can may also be provided with the taste sensation enhancement surface coating along a narrow band 3' that tracks at least a front or lip portion at the top of a can where a dispensing tab and mouth 5 are located for dispensing a beverage from inside a standard aluminum can. Unlike bottle I described above, narrow hand 3' need not track the entire circumferential area of the mouth 5 of the can, given the relatively different dr nking dynamics between cans and bottles.

Furthermore, the application of the taste sensation enhancement surface coating may further differ from that of bottles inasmuch as a can does not normally have a screw top or pop off cap to cover and protect the taste sensation enhancement surface coating. To this end, FIG. 3b depicts an optional embodiment wherein the taste sensation enhancement surface coating along a narrow band (hidden in FIG. 3a) applied at the mouth Sofa can maybe provided with a protective seal 7 made of a plastic film or the like, and which is secured by a releasable adhesive 9 that can be pulled off by a consumer prior to opening the can. Once protective seal 7 is pulled off the top of the can, the taste sensation enhancement surface coating that was protectively isolated underneath will be exposed, and will be ready for exposure to the beverage once the consumer opens the can and begins to pour or drink the beverage directly. In any case, note that the illustrative dcpic lion of the shape, size and location of actual coverage by the protective seal 7 may vary greatly, depending on the type of dispensing tab and mouth 5 and depending on the extent of the resulting or desired arcs onto whi cli the taste sensation enhancement surface coating is applied.

[0015] Regarding the actual application of the taste sensation enhancement surface coating to a given container, once the container is manufactured it is normally sterilized and dried so as to accept the taste sensation enhancement surface coating. Thereafter, the taste sensation enhancement surface coating maybe applied to the sterilized narrow band 3, 3' of the container through several different approaches.

[00161 One simple approach involves dipping the can or bottle, one or more times, about the narrow band 3, 3' of the container into a liquefied water sollible carrier mixture approximately 1/8 of an inch of vertical immersion, so as to produce at least a resulting approximate minimum of 1 mu coating on the narrow band 3, 3'. This may be done while the container is upside down, so that the taste sensation enhancement surface area(s) may be applied and theH allowed to air cool and begin hardening for approximately at least 1 mm (so as to allow for the addition of any spray dried materials, if desired) and/ or placed in a hot (e.g., approximately 2000 F or more) forced air drier exposing the mixture for approx 10 seconds to dry and solidit'. The beverage container may also be coated in other ways, such as that illustrated in United States Patent 6,689,417, titled" Method for coating and drying", Of by forming colloidal dispersions containing micro particles of gluten-derived protein and/or peptides, as described in United SLates Patent 6,197,353, titled "Gluten-derived colloidal dispersions, edible coatings therefrom and method of making", the specifications of each are atl hereby incorporated by reference in their entirety.

[0017J Regarding preparati on of the liquefied water soluble carrier mixture, in one illustrative (sweet tasting) embodiment, the composition may be premixed with a ratio of the following exemplary ingredients according to these ratios: 1 part fructose, sucrose glucose and/or celLulose based ingredients; 1/2 part light corn syrup; 1/2 part water; 1/48 part extract (vanilla, mint, cinnamon, coconut, lemon, etç); l/4R food coloring (optional).

The fructose, sucrose glucose and/or cellulose based ingredients may be combined with the eormi syrup and water in a container and heated over a medium-high heat until any particulate ingredients dissolves, after which the mixture may be brought to boil, without stirring, until the mixture reaches 295° F degrees (hard-crack stage). Once the mixture teaches 295° F, the extract of choice, and if desired, food coloring would thereafter be added. When provided as such, the liquefied water soluble carrier may be regarded as the taste sensation enhancement surface coating to be applied directly to the containers as discussed above. This carrier may also have additional adjuncts, such as spray dried powders applied thereof before complete cooling, so as to ensure adhesion to the warm, sticky surface that exists prior to fill cooling and hardening, as is flirther discussed below.

Similar approaches are also contemplated in other embodiments according to approaches such as those found in United States Patent Number 4,229,482, titled "lollipop and Method of Manufacturing of Same", and iii United States Patent Number 3,824,322, titled "Flavored Stirrer for Alcoholic Beverages", the specifications of both being hereby incorporated by reference in their entirety. However, in yet other alternative embodiments, the tastc sensation enhancement surface coating may also be provided according to more sophisticated approaches, such as through provision of edible film compositions with or without the above described water soluble carrier, as well as through provision of different water soluble carriers, some of which may also have encapsulated microsphcrcs therein for controlled release properties and for providing additional longevity to volatile flavorings.

Each of the above illustrative variants of the taste sensation enhancement surface coating are discussed in the below exemplary alternative embodiments.

EXAMPLE I

[0018] In other possible embodiments, the mouth of lip of the beverage may be simply coated with a water soluble tutu composition that is readily dissolvable in accordance with that illustratively described in United States Patent Publication 20060024425 titled "Edible Film Compositions", the specification of which is hereby incorporated by reference in its entirety. Hy contrast, the present invention contemplates use of such an edible film formulations, but modified for adhesion to substrate (e.g., glass or alumirnitn) surface areas at the lip or mouth of a beverage container, rather than for oral mucoadhesion, hut still contemplates formulations containing low viscosity films as a forming agent, Edible adhesives may also be provided to adhere any manner of edible films to the glass or aluminum substrate of the beverage container, and may be provided according to ninny different methods, such as those generally described in United States Patent 7,435,439, titled "Edible temporary tattoos", United States Patent Publication 20100272864, titled "Edible Adhesive Tape", United States Patent Application 2002018722, titled "Edible particulate adhesive" (now abandoned), and/or United States Patent 5,827,553, titled "Edible Adhesive", each of which are hereby incorporated by reference in their entireties.

The edible adhesive may, in one illustrative embodiment, be formed from an adhesive component mix for preparing of the same comprising; (a) from about 18% to about 71%, by weight, modified starch; (b) lion about 27% to about 80%, by weight, maltodextrin; (c) from about 0.01% to about 7%, by weight, surfactant; and (d) from about 0.02% to about 2.5%, by weight, polysaccharide, and an optional solvent. The edible adhesive o" film may have varying levels of viscosity and cohesiveness, but in one illustrative embodiment, may be between about 215 g/s to about 700 g/s, and have a viscosity of typically less than about 800 eps, and may he sprayed onto a beverage container mouth or lip by using conventional spray equipment that creates an atomizing air spray and which is approved for use in food preparation, such as an automatic splay gun model 460 from Binks Manufacturing Company, Franklin Park Ill, or a sprayer such as the Preval Spray Gun from Precision Valve Corporation Yonkers, N.Y. Alternatively, the edible adhesive or film may be formed and cut to conform to the mouth or lip of the beverage container and adhered thereon.

j00191 As such, in some embodiments of the present invention, illustrative edib!e films of the present invention may thefef'orc employ an effective aniount of a low viscosity hydrolyzed vegetable gum, but may further include the above-described food-safe adhesive layer underneath the edible film so as to avoid delamination of the film from the beverage container mouth, and also to adhere any particulate matter or powders that may need to augment the flavor of the film byway of addition to the top surface of the edible film. To this end, vegetable gums are polymeric carbohydrates derived from plant materials and are commonly used as additives in a variety of food products. Although less commonly used, these gums may be hydrolyzed by acids or enzymes to produce gums having lower molecular weight. Examples of such hydrolyzed vegetable gums which may be useflul in the present invention include hydro'yzed guar gum, hydrolyzed locust bean gum, hydrolyzed larch gum, hydrolyzed carrageenan, hydrolyzed gum arabic, hydrolyzed sodium alginate and hydrolyzed gum tragacantli. In an embodiment, hydrolyzed vegetable gums used in the present invention are galaetomannans. In an embodiment, hydrolyzed galactoniannan is enzymatically hydrolyzed guar gum which is produced by Taiyo Kagaku Co., Ltd. and marketed in the U.S. by Novartis of Minneapolis, Minn. under the trade name Benefiher®, The use of low viscosity hydrolyzed vegetable gums provide an edible filni with characteristics such that the films dissolve quickly with reduced gumminess and no off-flavors, [0020] One possible low viscosity hydrolyzed vegetable gum contemplated in the present invention is illustratively described with specific reference to hydrolyzed guar gum. This is a flavorless, colorless, fine white powder, and is a soluble dietary fiber and is unnoticeable when added to food products. Hydrolyzed guar gum is in a family of vegetable gums called galactornannans. These materials are made tip of mannose and galactose units. The main chain consists of(1->4)-linked beta-D-mannosc residues and the side chains of(1->6)-linked alpha-D-galactose. Locust bean gum is another galactomannan. Galactomannans themselves are part of a larger group of natural gums. PCT Publication No. WO 93/15116, which is hereby incorporated by reference in its entirety, discloses a process for hydrolyzing guar gum, locust bean guru and karaya gum, which are characterized as natural carbohydrate" gums. The other hydrolyzates disclosed in PCT Publication No. WO 93/15116 may be useftil in a manner similar to guar gain hydrolyzate.

[0021] Viscosity comparisons may be made between a hydrolyzed guar gum, Benefiber® and sodium alginate. In an embodiment of the present invention, an edible film may comprise a low viscosity hydrolyzed vegetable gum having viscosity up to about 10,000 cps. More preferably, an edible filni comprises a low viscosity hydrolyzed vegetable gum having viscosity up to about 5000 cps. Most preferably, an edible film comprises a low viscosity hydrolyzed vegetable gum having viscosity up to about 500 cps.

[00221 These hydrolyzed vegetable gums are therefore film forming agents, which may be used as the only film forming agent, or in combination with other film forming agents, at levels ranging from approximately 2% to about 60% by weight (dry basis) in the films. In an embodiment, these hydrolyzed vegetable gums amy be employed at levels ranging from approximately 15% to about 50% by weight. In yet another embodiment, the hydrolyzed vegetable gums wi [I be employed at levels ranging from approximately 20% to about 45% by weight.

[0023] Typically, other ingredients will be incorporated into the edible films of the present inventions. Other ingredients may include additional film forming agents, fillers, plasticizers, flavors, emulsifiers, colors, sweeteners, high-intensity sweeteners, acids etc. Further, the edible films may include a variety of other suitable ingredients, such as sofleners, heating agents, cooling agents, surfactants, thickening agents, binding agents, active agents, fragrances, other like ingredients or combinations thereof.

[0024] Additional film forming agents which may be used in the present invention include sodium alginate, carrageenan, pullulan, modified starch (e.g. hydroxypropyl starch), hydroxypropyl methylcellulose (HPMC), pectin, hydrolyzed alginatcs, polysaceharides, maltodextrin, starch, gum arabic, guar gum, larch gum, locust bean gum, xanthan gum, hydrocolloids, and combinations thereof Such film formers also modify the texture of the edible film. The selection of film formers may make the edible film more or less brittle, and also contribute to mod tf'ing the gummy properties of edible films. The total film forming agent may be present at a level of 2% to about 60%, more preferably in amounts from about 20% to about 45% of the total film forming composition.

10025] A hydrocolloid (mentioned above), may be derived from for example, natural seaweeds, natural seed gum, natural plant exudates, natural fiber extracts, biosynthetic gums, gelatins, biosynthetic process starch or cellulosic materials, alginates, sodium algitiate, calcium alginate, carrageenans, guar gum, locust gum, larch gum, tarn gum, gum arabic, ghatti gum, agar gum, xanthan gum, pectin, other like hydrocolloid source materials or combinations thereof. The hydrocolloid, in addition to being a tHai former, can provide thickness and decrease brittleness of the edible films, as mentioned above. The hydrocolloid can include any suitable type, amount and number ofhydrocolloids.

[0026] Any suitable food-grade bulk filler can also be added to the edible film. This can reduce any slimy texture as welt as provide structure to the film, thereby making it more palatable. In addition, fillers control gumminess and dissolution rate and they help keep the films separated from each other. In an embodiment, the filler can constitute about 2% to about 30% by dry weight of the film, preferably about 5% to about 15% by dry weight. the filler can include, for example, microcrystalline cellulose; cellulose polymers, such as ,vood magnesium carbonate; calcium carbonate; ground limestone; silicates, such as magnesium silicate and aluminum silicate; clay; talc; titanium dioxide; mono-calcium phosphate; di-calcium phosphate; tn-calcium phosphate; other like bulk fillers or combinations thereof.

100271 If reduced levels of film forming agents are utilized, softeners maybe used to reduce the brittleness of the resulting films. The softeners, which are also known as plasticizers or plasticizing agents, generally constitute about up to 20% by dry weight of the film, preferably about 2% to about 10% by dry weight. The sofleners can include plasticizers containing, for example, sorbitol and mixtures of sugar alcohols, xylitol, glycerin, polyethylene glyeol, propylene glycol, hydrogenated starch hydrolysates, corn syrups, glycerin, triacetin, glycerol oleate, sucrose fatty acid ester, Neobee® oil (vegetable oil sold under the trade name, and available fioni Stepan Company of Northileld, IL), medium chain triglycerides other like material or combinations thereof.

[0028j Coloring agents which may be used in the present invention may include, for example, natural food colors and dyes suitable for food, drug and cosmetic applications.

The colors, typically knows as FD&C dyes and lakes, may be present in amounts from about 0.01% to about 1.5% by weight of the edible film formulation if desired.

[0029] A variety of flavoring agents may also be added to the edible films. Any suitable amount and type of artificial and/or natural flavoring agents can he used in any sensorially acceptable fashion, For example, the flavor can constitute about 0.1% to about 20% by dry weight of the film, preferably about 5% to about 15%. 1'he flavoring agents can include, for example, essential oils, synthetic flavors or mixtures, including but not limited to, oils delivered from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oils, oil of wintergreen, anise and the like, flavor oils with germ kilIiig properties such as menthol, euealyptol, thymol, like flavoring agents or combinations thereof.

[00301 The flavor can be enhanced and evenly distributed throughout the product by emulsification. Any suitable amount and type of natural andlor synthetic food-gi-ade emulsifier can be used. For example, the emulsifier can include lecithin, food-grade non- ionic eniulsifiers, such as fatty acids (C,sub. lO-C.sub.18), mono-glycerides, diacyl-glycerides, ox bile extract, polyglycerol esters, polyethylene sorbitan esters, propylene glycol, sorbitaii monopalmitate, sorbitan monosterate, sorhitan tristerate, enzyme modified lecithin, hyroxylated lecitEiins, other like eniulsifiers or combinations thereof. Emulsifiers may be used in amount ranging from approximately 0.1% to about 3%. The flavors can be emulsified by any suitable emulsification process, such as mechanical processing, vigorous stirring, intense pressure fluctuations that occur in turbulent flow such as homogenization, sonicaton, colloid milling and the like.

[00311 The bulk sweeteners, which may be added to the film composition, include both sugar and sugarless components. Sugar sweeteners generally include saceharide components commonly known in the art, including hut not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination. Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.

EXAMPLE 2

[0032] Imparting of fruit flavors, essential oils, or specifically citrus flavors may be achieved simply by combining natural and/or artificial citrus flavors into or coated on the water soluble carrier. In other, more complicated embodiments, it is possible to provide fruit flavors, which in one illustrative case might be say, citrus flavors which might generally consist of various mixtures of essential oils and top-notes or flavor compounds consisting of mixtures of aldehydes, ketones, esters, among others that impart desirable and discriminate flavor profiles to various compositions, which may be preserved frotn oxidation in accordance with approachcs such as that described in United States Patent Application Number 20 10/0055267 titlcd "Method of Producing a Shelf-Stable Citrus Spray-Dry Product", %vllich is hereby incorporated by reference in its entirety. In such a case, the spray-dried flavor to be applied to the water soluble carrier typically may contains a mixture, from about 50% to about 80% weight percent, more preferably from about 60% to about 70% of a modified starch; from about 5% to about 30%, more preferably from about 10% to about 20% of sugar; and from about 10% to about 30%, more preferably about 20% of essential citrus oil on a dry weight basis.

100331 By way of contrast however, the approach described in United States Patent Application Publication Number 2010/0055267, hereby incorporated by reference in its entirety, is directed to maintaining the quality of spray-dried citrus flavors during storage and subsequent use in powdered soft drink and similar dry mix applications, provides an iUustrative example of one approach to providing a stable citrus flavor, but is limited to provision of dry powder mixes. Notwithstanding this, in the present invention a supplemental approach has been devised wherein the citrus spray dry product may be encapsulated in a moisture sensitive microspheres as described above, and/or which may be embedded in the water soluble carrier or alternatively may be adhered or sprayed thereon to the water soluble carrier prior to the complete drying of the water soluble carrier. In doing so, it is important to avoid premature release of the citrus flavor when embedded in the water soluble carrier or adhered or sprayed thereon, by ensuring that the mixing or coating be provided when overall moisture content of the then-drying water soluble carrier is low enough (e.g. perhaps within say, a relative hunudity and/or water concentration below 40%) to avoid water penetration or mixing therewith, yet at a point when the water soluble earner is sticky or tacky enough to retain the application of the same within, or on the exposed surface area thereof. Hence, it is also contemplated in one embodiment to combine the spray-dried flavors with food materials that are effective at reducing the water activity of a spray-dried flavor that initially contains a high level of moisture. Food materials that may he used in the water soluble carrier, such as but not limited to, sodium carboxymcthylcellulose (NaCMC), silicon dioxide, and sodium chloride can be used in combination with the spray-dried flavor. In sonic cases, where it may be difficult to reduce the water activity of sugar containing matrices due to the high affinity of sugar to water and solution effects, a reduction may provide the safety margin necessary to maintain the storage stability of spray-dried products in the critical region when combined therewith.

EXAMPLB 3 [0034J The present invention contemplates, iii one illustrative embodiment, an improved controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive mannei one alter the other, such as that described in United States Patent No. 6,887,493 titled "Multi component controlled release system for oral care, food products, nutraceutical, and beverages", which is hereby incorporated by reference iii its entirety. The controlled delivery system of the present invention may include a substantially free-flowing powder formed of encapsulated moisture sensitive microspheres, and which are embedded in the water soluble carrier or adhered or sprayed thereon the water soluble carrier prior to drying of the water soluble carrier. One or more flavors (active ingredients or agents) can be encapsulated individually or in combination in the water sensitive mierosphere. The encapsulation of different flavors or active agents in the microspheres provides flavor preservation (luring storage. The controlled release system ofthe present invention enhances the stability and bioavaitability of wide range of flavors, sensory markers, and other active ingredients, prolongs their storage time when coated on the beverage container, controls their release characteristics, and can even prolong the sensation of flavors and other sensory markers iii the mouth to provide long lasting organoleptic perception or tong tasting mouthfeel.

L00351 The controlled release system of the present invention comprises a moisture sensitive microsphere matrix. wInch can be homogenously dispersed in the water soluble carrier, The microspheres have an average sphere size in the range from about 20 microns to about 100 microns. A first flavor, or active ingredient can be encapsulated in a water sensitive microsphere and so as to be released upon exposure of the system to moisture (wetting the lips, in the mouth, and the like) and a second or additionat flavors, or active ingredient(s) can also be encapsulated in additional mierospheres. The controlled release system of the present invention is therefore based on the encapsulation, within a water soluble earlier, of a free-flowing powder formed of mierospheres comprising flavors, sensory markers, and other various active ingredients. This controlled release system of the present invention is characterized by: (1) protection of the active ingredients, as well as the volatile constituents of flavors, during storage, until needed; (ii) enhanced bioavailability of various active ingredients, such as vitamins, biologically active agents, nutrients, and others; (iii) moisture triggered release of the flavors, and other active ingredients that are encapsulated in the microsphere water sensitive matrix; (iv) change iii flavor character or other olfactory sensation in rcsponse to moisture; (v) prolonged i'elease of flavors, and other active ingredients that are eneapsulatcd in the mierospheres, over an extended period of time; and (vi) long lasting organoleptic perception or long lasting mouthfeel of flavors, sensory markers, sweeteners, and other active ingredients.

[0036] The controlled release system of the present invention also improves the stability of various active ingredients (e.g., flavorailts or flavor ingredients) in beverages, protects them against the development of off1lavors and off odors, protects citral and citrus notes against oxidation, and increases the shelf life of food and beverage products.

[00371 The present invention also provides a method for producing the controlled release system of the present invention comprising the steps of: (i) incorporating the flavor, and other active ingredients into the microspheres; (ii) forming an aqueous mixture comprising of one or more flavor, and other active ingredients, the mierospheres, and a water sensitive material, such as, starch derivatives, natural gums, polyvinyl alcohol, proteins, hydrocolloids, or mixture of thereof and (iii) spray drying the mixture to form a dry powder composition.

[0038] Beverage containers incorporating at the lip or mount of the container components of the present invention therefore include different flavors or sensory markers in the nilerospheres that provide a perceivable flavor transition (change in flavor character) or change En the arganoleptic perception in response to nioisture or change in the organoleptie perception, in response to moisture, as we!] as prolonged flavor perception and rnouthfeel.

The microspheres that offer the contiolled release of the present invention can comprise, within the water soluble carrier, from about 1% to about 50% by weight of a water sensitive matrix, and from about 1% to about 50% by weight flavor, or other active ingredients.

[00391 When provided as such in the above examples, or as in other possible variants not necessarily described by the above illustfative examples, the present invention can provide the inventive deposition on the mouth or lip of beverage containers comprising the controlled release system of the present invention. As such, although certain embodiments of tlus invention have been shown and described, various adaptations and modifications can be made without departing from the scope of the invention as defined in the appended claims.

Claims (1)

1. <claim-text>CLAIMSWhat is claimed is: 1. A beverage container with a taste sensation enhancement surface coaling lbr ready dissolution upon opening of said beverage container comprising: a beverage container having a mouth for dispensing a beverage, said container being formed from aluminum or glass; a taste sensation enhancement surface coaling applied to said mouth along a narrow circumferential band so as to be covet-ed by an enclosure means in such a way as to avoid contact with said beverage prior to opening of said beverage and so as to avoid exposure to external elements prior to opening of said beverage; said taste sensation enhancement surface coating being formed from the group comprising at least one of the following ot (a) an edible film forming agent with flavorants and edible adhesive for adhering the edible film forming agent to said mouth; (b) a spray dry product with flavorants adhered with a water soluble carrier for adhering said spray dry product to said mouth; (c) a water soluble carrier prepared from fructose, glucose, or cellulose based ingredients and with flavorants mixed therein; or (d) a water soluble carrier having a plurality of microspheres being homogenously dispersed therein.</claim-text> <claim-text>2. The beverage container with a water-soluble edible flavor coating for ready dissolution upon opening of said beverage container of claim 1, wherein said edible film forming agent is comprised of a low viscosity hydrolyzed vegetable gum selected from the group consisting of hydrolyzed guar gum, hydrolyzed locust bean gum, hydrolyzed larch gum, hydrolyzed carrageenan, hydrolyzed gum arabic, hydrolyzed gum tragacanth and combinations thereof, and said edible adhesive is comprised ot (a) from about 18% to about 71%, by weight, modified starch; (b) from about 27% to about 80%, by weight, maltodextrin; (c) from about 0.01% to about 7%, by weight, surthetant; and (d) from about 0.02% to about 2,5%, by weight, polysaceharide.</claim-text> <claim-text>3. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 2, wherein said low viscosity hydrolyzed vegetable gum is present in an amuLint of approximately 2% to about 60% by weight of said edible film, wherein said low viscosity vegetable gum has a viscosity of up to about 10,000 cps.</claim-text> <claim-text>4. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 3, wherein said edible film further comprises a filler selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesium carbonate, calcium carbonate, ground limestone, silicates, niagnesiuni silicate, aluminum silicate, clay, talc, titanium dioxide, mono-calcium phosphate, di-calcium phosphate, tn-calcium phosphate and combinations thereof, wherein said filler is present in the amount of about 2% to about 30% by weight of said edible film.</claim-text> <claim-text>5. The beverage containei' with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 4, wherein said edible film further comprises a softener selected from the group consisting of sorbitol, xylitol, glycerin, polyethylene glycol, propylene glycol, hydrogenate starch hydolysates, corn syrups, glycerin, triacetin, glycerol oleate, sucrose fatty acid ester, Neobee® oil and combinations thereof and is present in the amount of about up to 20% by weight of said edible film, 6. The beverage conta[ner with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 5. wherein said edible film further comprises a fiavorant which comprise at least one of the following of: essential oils, top-notes, or flavor compounds consisting of mixtures of aldehydes, ketones, or esters 7. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 6, wherein said edible film further comprises an emulsifier which is selected from the group consisting of lecithin, fatly acids, niono-glycerides, diacy-gTyeerides, polyglyeerol esters, polyethylene sorhitan esters, propylene glycol, sorhitan monopalmitate, sorbitan monsterate, sorbitaii tristerate, enzyme modified lecithin, lydroxylated lecithins, and combinations thereof and is present from about 0.1% to about 3% by weight of said edible film.8. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening ofsaid beverage container of claim 7, wheitrn said edible film ftrther comprises a swcctcner.9. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim t, wherein said spray dry product is comprised of: at least one flavorant which comprise at feast one of the following of: essential oils, top-notes, or flavor compounds consisting of mixtures of aldehydes, ketones, or esters, provided according to approximately 10% to about 30%, on a dry weight basis; modified starch, provided according to approximately 50% to about 80% by weight percent, and a sweetener, provided according to approximately 5% to about 30%, by weight percent.10. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 1, wherein said plurality of microspheres contain an active agent and are formed of a moisture sensitive matrix material, wherein said moisture-sensitive matrix material is selected from the group consisting of: water soluble synthetic polymers, water dispersible synthetic polymer, starch derivative, natural gum, polysaccharide, protein, hydrocolloid and mixtures thereof, wherein said mierospheres dissolve upon contact with said moisture so as to release said active agent thereafter.TI. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 10 wherein said water-soluble synthetic polymer is selected titm the group consisting of polyvinyl pyrrolidone, water soluble cellu lose, polyvinyl alcohol, ethylene maleic anhydride copolymer, methylvinyl ether maleic anhydride copolymer, acrylic acid copolymers, anionic polymers of methacrylic acid and mcthacrytate, cationic polymers with dimethyl-aminocthyl ammonium functional groups, polyethylene oxides, water soluble polyamide and polyester and mixtures thcrcof 12. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim Ill wherein said microsphere releases an effective amount of said active agent to provide a burst of said active agent.13. The beverage container with a taste sensation enhancement surface coating for ready dissolution upon opening of said beverage container of claim 12 wherein said active ageHt is selected from one or more of a flavorant, sensory marker, or nutraceutical.14. The beverage container with a taste sensation enhancement surface coating tbr ready dissolution upon opening of said beverage container of claim 13 wherein said flavorant is selected from the group consisting of: crystalline ingredients, which comprise at least one of the following of: essential oils, top-notes, spices, natural flavors, artificial flavors, thickening agents, protein compounds, vegetable gums flavor compounds consisting of mixtures of aldehydes, ketones, esters, and combinations thereof 15. The beverage container with a waler-soluble edible flavor coating for ready dissolution upon opening of said beverage container of claim 1, wherein said enclosure means is chosen from a group comprising a pop-off cap, a screw-on cap, or an aluminum pop-top with a releasable protective covering thereon.</claim-text>