KR20120081021A - Multi-function condiment container - Google Patents

Multi-function condiment container Download PDF

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Publication number
KR20120081021A
KR20120081021A KR1020117024978A KR20117024978A KR20120081021A KR 20120081021 A KR20120081021 A KR 20120081021A KR 1020117024978 A KR1020117024978 A KR 1020117024978A KR 20117024978 A KR20117024978 A KR 20117024978A KR 20120081021 A KR20120081021 A KR 20120081021A
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KR
South Korea
Prior art keywords
container
cover
spout
seasoning
lid
Prior art date
Application number
KR1020117024978A
Other languages
Korean (ko)
Inventor
윌리엄 에프. 라실
존 마샬
크레이그 에스. 칼드웰
Original Assignee
에취.제이.헤인즈캄파니
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Priority to US20296809P priority Critical
Priority to US61/202,968 priority
Application filed by 에취.제이.헤인즈캄파니 filed Critical 에취.제이.헤인즈캄파니
Publication of KR20120081021A publication Critical patent/KR20120081021A/en

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    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10Container closures formed after filling
    • B65D77/20Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • B65D77/2028Means for opening the cover other than, or in addition to, a pull tab
    • B65D77/2032Means for opening the cover other than, or in addition to, a pull tab by peeling or tearing the cover from the container
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52Details
    • B65D75/54Cards, coupons, or other inserts or accessories
    • B65D75/56Handles or other suspension means
    • B65D75/563Integral handles or suspension means
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52Details
    • B65D75/58Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5805Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness
    • B65D75/5811Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness and defining, after tearing, a small dispensing spout, a small orifice or the like
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52Details
    • B65D75/58Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5855Peelable seals
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10Container closures formed after filling
    • B65D77/20Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • B65D77/2028Means for opening the cover other than, or in addition to, a pull tab
    • B65D77/2032Means for opening the cover other than, or in addition to, a pull tab by peeling or tearing the cover from the container
    • B65D77/2036Means for opening the cover other than, or in addition to, a pull tab by peeling or tearing the cover from the container the seal having a stress concentrating portion
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10Container closures formed after filling
    • B65D77/20Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • B65D77/2028Means for opening the cover other than, or in addition to, a pull tab
    • B65D77/2032Means for opening the cover other than, or in addition to, a pull tab by peeling or tearing the cover from the container
    • B65D77/204Means for opening the cover other than, or in addition to, a pull tab by peeling or tearing the cover from the container the cover having an unsealed portion for initiating removal
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2221/00Small packaging specially adapted for product samples, single-use packages or échantillons

Abstract

A seasoning container is provided, the container comprising a container portion having a generally planar bottom and a generally parallel flange, the container portion forming a cavity having an outlet spout adjacent the parallel flange. The container further includes a generally planar cover part made of a material that is more flexible than the material of the container part, the cover part being secured to the flange by an adhesive. The container preferably includes a fragile portion that is transversely aligned with the spout but no fluid can pass through. Also, the container preferably includes a peeling initiation structure aligned with the spout, which stripping initiation structure is spaced apart from the spout and reduces the peeling force required to separate the cover from the container part.

Description

Multi-function condiment container

The present application generally relates to seasoning packaging. In particular, the present invention relates to seasoning packaging suitable for opening in at least two different ways.

Spice containers have evolved over time, starting with basic glass bottles and jars for the display and sale of spices, including, but not limited to, ketchup, mustard, mayonnaise, sauces, and the like. This basic packaging would contain larger bottles and jars and would be made of synthetic plastic material. Finally the concept of packaging was turned into providing a packaging suitable for the individual portion of the seasoning.

Individual containers for seasonings themselves have also changed. At one time the packaging container was a simple empty cup that could be seasoned from a large spice dispenser, which could include, for example, a pump or other suitable dispensing device. For many years, seasonings have become available in individual batches of packets or sachets that seal the seasoning between pairs of sheets of generally planar material. See, for example, US Pat. No. 3,315,801. One or more vulnerable areas may be provided for the act of simply opening the packet to access the condiments contained within the packet.

Spice packages with generally rectangular receptacles covered by substantially flat sheets have long been known. See, for example, US Pat. No. 2,705,579. Later such seasoning packages were provided with breakaway corners and exposed corners for the cover material, providing different access means for seasonings packed inside. See, eg, US Patent Application Publication Nos. 2003/0183637 and 2002/0100760.

Packages for a variety of products are also known, for example, there is a receiver having a spout on one side and having a conical shape as a whole. See, for example, US Pat. Nos. 2,898,003, 3,660,960, and 4,863,036. Typically, receptacles having such a configuration have been used for relatively low viscosity products such as milk and cream.

Packages for squeezable products are also known, where the package has a spout at one end, and the forming material is vulnerable near the spout to allow access to the contents of the package. See, for example, US Pat. Nos. 5,529,224, 4,921,137, and International Application WO 2007/126817.

Containers for liquids that allow for dual access modes have also been proposed. For example, one mode allows squeezing for separation of the product and another mode allows dipping for separation of the product. See, for example, US Patent Application Publication No. 2006/0278562, the contents of which are incorporated herein by reference in their entirety. There is proposed a method of using different open methods when the products have different concentrations. See, eg, French Patent No. 2,801,570. In addition, various designs for containers that allow various kinds of access are also known. See, eg, US Patent Application Publication No. 2007/0164045.

Despite the development of spice containers, many difficulties are known in existing containers. In particular, containers during use tend to become messy, which is not perfect for use by children, and is not perfect for use in vehicles as provided in purchasing food while on board. In addition, due to awareness of environmental concerns, some retailers place restrictions on the types of materials that can be used in the products sold or offered through the retailer. In dealing with the batch size of the seasoning, the shelf life stability for the seasoning in it is important to maintain the health stability of the seasoning. The stability can be influenced from various factors, including, for example, the permeability of the container material to oxygen.

The present invention aims to solve the shortcomings of conventional seasoning containers and to provide an improved seasoning container.

For the purposes of the present invention, the word "spice" should be broadly interpreted to include substances used to enhance batches of large foods. Thus, the term "seasoning" as used herein is intended to encompass without limitation traditional condiments such as ketchup, mayonnaise, tartar sauce, and the like, as well as other foodstuffs such as sauces, jelly, jams, honey, and the like.

An improved seasoning container according to the invention comprises a cover part and a container part. The container portion preferably includes a receiving portion having a proportional dimension to accommodate the predetermined volume of seasoning. Typically, the predetermined volume corresponds to the amount of seasoning the consumer uses personally during food consumption.

Preferably, the receiving portion and the container portion comprise a generally planar bottom surface having a nominal length and a nominal width. The bottom surface provides a stable surface that supports the seasoning container during some form of use by the consumer. The receptacle also has a nominal depth selected in relation to the nominal width and the nominal length, providing a stable, low and wide receptacle that does not fall laterally when the food product is pushed into or taken into the receptacle.

The container portion preferably comprises a flange that extends substantially continuously around the receiving portion. Preferably, the flange is entirely planar and spaced apart from the generally planar and parallel bottom surface. A spout is provided at one side of the receptacle and at the location of the flange. The snout has a cross sectional area smaller than the cross sectional area of the opening at the upper edge of the receptacle. In this way, access to the condiments through the spout is much more limited than access to the condiments through the upper edge of the receptacle.

Preferably, the container portion is made of a material having a first flexural rigidity sufficient to hold the shape even when there is no cover portion. In addition, the first bending stiffness is sufficient to ensure that the flange maintains its shape and orientation to the receiving portion even when there is no cover portion. To this end, the container portion is polyethylene terephthalate (PET), amorphous polyethylene terephthalate (APET), orientated polyethylene terephthalate (OPET), mecarized polyethylene terephthalate (MET-PET), polyethylene (PE), low density polyethylene (LDPE) ), Linear Low Density Polyethylene (LLDPE), Metallosin Linear Low Density Polyethylene (mLLDPE), High Density Polyethylene (HDPE), Metallocine Polyethylene (mPE), Ethylene Vinyl Acetate (EVA), Polypropylene (PP), Metallized Orientation Polypropylene (mOPP), polystyrene (PS), high impact polystyrene (HIPS), foil, ethylene vinyl alcohol (EVOH), polyamide, nylon, polyvinyl chloride (PVC), biaxially oriented material, 21 CFR Material selected from the group consisting of materials consistent with Part 177, and combinations thereof. The vessel portion may comprise a layer of a single material and the vessel portion may be made of a plurality of layers formed in a structure bonded together by bonding, coextrusion, or the like, wherein one or more of the layers are Selected from the group of materials described above. Regardless of the specific ingredients used for the lid, all surfaces of the lid facing the receiver need to be food safe.

It may be desirable for the thickness of the container portion to be in the range between about 3 mils and about 20 mils (one mil is 0.001 inches). As the particular material and thickness are selected, it may be desirable to further reinforce the bottom surface of the receptacle. Such reinforcement can be performed by embossing a three-dimensional pattern on the bottom surface, thereby increasing the bending stiffness. Logos may be used to provide three-dimensional patterns if necessary.

The cover part is configured to be substantially planar and have a periphery substantially the same as the periphery of the container part. Also, the cover portion substantially covers the flange of the container portion. However, it is preferable that the cover part is made of a material having the second bending stiffness, where the bending stiffness of the cover part is lower than the bending stiffness of the container part. This difference in stiffness makes the cover part more flexible and can be more easily separated from the container part along the flange.

The material used to fabricate the cover portion may be the same or different than the material used for the container portion. Thus, the material of the cover part is PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE, EVA, PP, mOPP, PS, HIPS, foil, EVOH, polyamide, nylon, PVC, 2 Axially oriented material, 21 CFR Materials consistent with Part 177, and combinations thereof. Typically, the thickness of the cover portion is in a range between about 1 mil and about 5 mils. The cover portion may comprise a layer of a single material, and the cover portion may be made of a plurality of layers formed in a structure joined together by bonding, co-extrusion, or the like, wherein one or more of the layers is a group of materials described above. Is selected from. Regardless of the specific composition used for the lid, all surfaces of the lid facing the receptacle need to be food safe.

In order to hold the cover portion and the container portion together in the seasoning package, an adhesive is preferably disposed between the cover portion and the container portion, the adhesive being arranged to surround the upper edge of the receptacle in the flange region. Preferably, the adhesive is a food grade adhesive and may be cured in a conventional manner which is cured, for example by heat, electromagnetic or time. Preferably, the adhesive may be integral with the cover part and / or the container part. Heat and pressure may be applied to allow the adhesive to bond the cover portion and / or the container portion. Alternatively, the adhesive is applied around the receiving portion of the container portion in a separate step. Preferably, the adhesive is applied to form a non-junction site aligned with the spout, which in other parts surrounds the spout. If necessary, pressure may be applied to ensure that the adhesive bonds the container portion and the cover portion to define a sealed compartment formed by the cover portion and the receiving portion. In addition, the adhesive is applied such that there is a non-junction site between the flange of the container portion and the lid portion to be in full alignment with the spout.

Preferably, the non-junction site is disposed on the opposite side of the spout at the periphery of the container assembly. The non-junction site can act to form a lift tab at the edge of the lid. The lift tab can be grasped so that it can be pulled from the flange of the container to expose the receptacle and its contents. In addition, the adhesive is applied such that the peel initiation site, such as a substantially angled site, partially forms the edge of the non-bonded site. The peel initiation site is met as the lid is pulled from the container by the tab before the lid meets the entire linear amount of adhesive extending laterally along the receiving portion, so that the separation between the container and the lid of the assembled package Provides reduced resistance to For example, the necessary opening force may be in the range of 1 to 5 pounds. Depending on the manner of opening required, the non-junction site and the peel-start can be arranged on the opposite side of the receptacle or in alignment with the spout. Regardless of its position, when the lid portion is removed from the container portion, the receiving portion is exposed so that the food product can be taken in the seasoning.

For access to the snout, it is desirable that a weak site is arranged to cross the snout. The vulnerable area can be provided by mechanically cutting or breaking the package material near the spout. The vulnerable area is provided by cutting the lid and the container, so that a pair of aligned slits can be arranged with the spout in between. Alternatively, vulnerable sites can be provided by laser engraving on the lid, the container, or both. The end of the container assembled to expose the spout may then break along the weak spot. By then ripping the assembled container it is possible to come out through the spout in a controlled manner.

In the assembled package, the adhesive preferably has sufficient strength to withstand bursting when the container is subjected to a force of 50 pounds or more, and more preferably has strength to withstand forces of 70 pounds or more.

If desired, the container assembly may be adapted for attachment to the sidewall of the cardboard container. To this end, the container may be provided with a pair of slits, the slits extending through both the lid and the container, the slits being symmetrically arranged and cooperating to form a pair of ears. The ears can be bent out of the plane of the flange, thereby forming an angled hook (as viewed from the side). Due to the elasticity of the materials used to make the lid and the container, they are fitted to the edge of the paper container. In order to further improve the grip between the ears and the paper container associated with them, the surface of each ear can be treated appropriately. For example, a sticky coating or rough surface may be provided for that purpose.

If desired, either or both of the lid and container can comprise an oxygen control barrier or oxygen scavenging layer. Such a barrier layer can help to eliminate or reduce the degradation of the seasoning packed in the container assembly. If necessary, either or both of the lid and the container can be opaque. Opacity can be helpful to a packaged product in the event that the product degrades over time when exposed to light.

If the seasoning packed in the container is ketchup, the material for the lid and the container is preferably selected such that the seasoned seasoning has a shelf life of at least approximately six months. One technique for evaluating shelf life is to use a colorimeter operating in the L * a * b * color space. The shelf life can be assessed by monitoring the degradation of the color components of the packaged product according to measurements in its color space. For example, the shelf life can be determined by ensuring that the L * value and / or the ratio of a * / b * does not degrade more than the specified amount over a certain period of time (eg, less than 10% over 6 months). Can be.

According to the present invention, an improved seasoning container is provided which solves the disadvantages of the conventional seasoning container.

Many objects and effects of the present invention will be understood by a person skilled in the art from reading the following detailed description in conjunction with the accompanying drawings, in which like reference numerals refer to similar elements. Were given.
1 is a perspective view of a seasoning container;
2 is an inverted perspective view of a seasoning vessel with a bottom surface positioned thereon;
3 is a bottom plan view of the seasoning container;
4 is a side view of the seasoning container;
5 is a top plan view of the seasoning container;
6 is an end elevation of the seasoning container;
7 is a top plan view of the seasoning container according to the second embodiment;
8 is a top plan view of the seasoning container according to the third embodiment;
9 is an enlarged cross-sectional view taken along line 9-9 of FIG. 5;
10 is an enlarged detail view of the spout of the circled portion of FIG. 9;
11 shows the seasoning container opened for squeezing;
12 shows a cross section of the seasoning container of FIG. 1 in an approach form for taking;
13 is a perspective view from above of the seasoning container according to the fourth embodiment;
14 is a cross-sectional view of the seasoning container according to the fourth embodiment along line 14-14 of FIG. 13;
15 is a perspective view of a seasoning container according to a fourth embodiment;
16 is a top plan view of the seasoning container according to the fifth embodiment;
17 is a side view of a seasoning container according to a fifth embodiment;
18 shows a fifth embodiment in combination with a food container;
19 is a side elevation view of FIG. 18;
20 is a perspective view of a seasoning container according to a sixth embodiment;
21 is an inverted perspective view of the seasoning container according to the sixth embodiment;
22 is a top plan view of the sixth embodiment;
23 is a bottom plan view of the sixth embodiment;
24 is a side view of a sixth embodiment;
25 is an end elevation of the sixth embodiment;
26 is a cross sectional view of a sixth embodiment, in which access and opening to a spout for squeezing are shown;
Fig. 27 is a sectional view of the sixth embodiment, in which an access and an opening for taking pictures are shown.

Referring to FIG. 1, the seasoning container 20 according to the first embodiment of the present invention is commercially available as a single seasoning and adapted to be delivered to a consumer. The seasoning container 20 is formed by a container portion or cup portion 22 (see FIG. 2) and a lid portion or cover portion (cover portion), the portions being flanges ( It is sealed together by an adhesive along the flange 26.

The lid 24 includes polyethylene terephthalate (PET), amorphous polyethylene terephthalate (APET), oriented polyethylene terephthalate (OPET), polyester (PE), low density Low density polyester (LDPE), linear low density polyester (LLDPE), metallocene linear linear low density polyester (mLLDPE), high density polyester (HDPE) ), Metallosin polyester (mPE), ethylene vinyl acetate (EVA), polypropylene (PP), high impact polystyrene (HIPS), foil, ethylene vinyl alcohol ( ethylene vinyl alcohol (EVOH), polyamide, nylon, polyvinyl chloride (PVC), and It is preferred to be made of a material selected from the group consisting of a combination of these. If a foil is used, the foil can be an aluminum foil or a foil of another metal. Typically, the thickness of the lid 24 will be in the range of approximately 1 to 5 mils. More preferably, the lid portion 24 may have a thickness that is within the range of approximately 1 to 3 mils. The thickness of the lid portion 24 is chosen to be more flexible than the cup portion, which ensures that the lid portion 24 has sufficient tensile stability to overcome the stickiness of the adhesive and can be pulled away from the cup portion, while also being gripable and excessively slippery. This is to have a surface texture that does not. The lid 24 preferably has a peripheral contour substantially corresponding to the periphery of the flange 26.

The lid 24 may comprise a layer of a single selected material, while the lid 24 may be fabricated as a plurality of layers formed as a bonded, integrated extrusion, or otherwise bonded together structure, where the One or more of the layers is selected from the group of materials described above. Regardless of the particular composite configuration used for the lid 24, it is desired that all surfaces of the lid 24 facing the seasoning to be packaged be safe for food. If the packaged sauce is subjected to oxygen degradation over time, the lid 24 may include an oxygen scavenger layer or an oxygen control layer in its structure. One suitable material for the oxygen control layer is EVOH, which can function not only as an oxygen barrier but also as a moisture barrier. Depending on the sauce, the material forming the lid 24 may be transparent, translucent, or opaque. The material can also be colored if necessary.

Acceptable combinations of materials for the lid 24 vary, but some combinations known to be useful for the lid stack are listed in the table below.

Table 1-lid stack structure PET / Foil / LDPE-based sealant PET / Foil / EVA-based sealant PET / LDPE-based sealant OPET / PE / Foil / LDPE / mLLDPE OPET / PE / Foil / PE / mLLDPE Metallocine PE EVA PET / MET-PET / EVA-based Sealants

The cup portion 22 (see FIG. 2) includes a receiving portion 30 that extends away from the flange 26 and includes a generally planar bottom surface 32 which may be generally rectangular. The receptacle 30 also includes a sidewall 36 extending between the bottom surface 32 and the flange 26. The flange 26 extends entirely radially from the edge 40 (see FIG. 2) and also defines a substantial area that is exposed until the lid 24 is applied. In addition, one side of the receptacle may comprise a surface 34 which is entirely triangular or entirely trapezoidal, which surface 34 is inclined relative to the flange 26 and the bottom surface 32 which are generally planar. A spout 38 is provided on one side of the receiver 30. Preferably, the cup portion 22 is designed to be symmetric about a longitudinal plane extending perpendicular to the plane of FIG. 5 and generally coinciding with lines 9-9.

When the lid part 24 is in place, the symmetry of the cup part 22 associated with the lid part 24 and the inclined surface 34 forms a cross-sectional area that is funneled or converged on the receiving part side. The funnel is in communication with the spout 38. Thus, the spout 38 has a much smaller cross-sectional area than the cross-sectional area exposed at the upper edge of the receiver 34.

Preferably, the cup portion 22 (see FIG. 3) is made of a harder material than the laminate used to make the lid portion. Therefore, the bending rigidity of the cup part 22 exceeds the bending rigidity of the lid part 24. The difference in stiffness makes it possible to easily deform the lid for opening and detaching the assembled container. The cup portion 22 is more rigid than the lid portion 24, but the cup portion 22 preferably has sufficient flexibility to bend by being squeezed by hand pressure-that is, pressure by the fingers of a human bare hand. Do. Nevertheless, the cup portion 22 has sufficient rigidity such that it does not deform or bend when such force is not present. When there is no lid 24 with such restrictions, the cup 22 may be supported by the bottom surface to provide a sufficiently rigid container that can be held without spilling spices. In this regard, the generally planar flange 26 extending outwardly from the periphery 40 of the receptacle also serves to rigidize the receptacle portion of the cup portion 22.

In some applications, it may be desirable to have the bottom surface 32 (see FIG. 4) with increased stiffness. Such increased stiffness can be achieved by providing an embossed feature 44 on the bottom surface 32. Such embossing features 44 may extend to the inclined surface 34 if desired. In some applications, the embossed feature 44 may include a manufacturer's logo. Improved stiffness can be obtained from the depth of the embossed feature 44 relative to the plane of the bottom surface 32.

In general, the material from which the cup portion 22 is made is the same group as the material available for the lid portion 24, namely PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE , EVA, PP, mOPP, PS, HIPS, foil, EVOH, polyamide, Nylon, PVC, biaxially oriented material, 21 CFR Material in accordance with Part 177, and combinations thereof. If a foil is used, the foil can be an aluminum foil, or other metal foil. Typically, the thickness of the cup portion 22 will be in the range of about 3 mils to about 20 mils. More preferably, the cup portion 22 may have a thickness that is within a range between about 8 mils and about 12 mils. The thickness of the cup portion 22 is chosen to be less flexible than the lid portion 24 so that the lid portion 24 can be pulled away from the cup portion 22 to overcome the stickiness of the adhesive.

With regard to the lid portion 24, certain combinations of materials for the cup portion 22 are known to be particularly suitable, as described in the table below.

Table 2-Suitable Cup Material Combinations PVC / adhesive layer / sealant film APET / Adhesive Layer / Sealing Film APET / Sealing Film PP / adhesive layer / sealing film HIPS APET / EVOH APET / PE / EVOH / PE APET / HDPE / EVOH / LDPE APET / Nylon / APET APET / Nylon / EVOH PS / EVA / EVOH / EVA / Sealant

The receptacle of the seasoning container 20 is preferably sized to contain a suitable individual serving of the seasoning, for example having a nominal volume of approximately 1 ounce. Although nominal volume larger or smaller than this is within the scope of the present invention, this nominal volume will generally correspond to the amount of specific seasoning required by the average individual. As shown in FIG. 3, the receiving portion of the package corresponds to the maximum distance between the opposing sidewalls at the position of the edge 40 and is nominally transversely extending in the plane of symmetry between the opposing sidewalls. The width, the nominal length corresponding to the maximum length between the sidewalls of the receptacle at the position of the edge 40 and measured along its plane of symmetry, and extending from the bottom surface 32 to the flange 26, measured at the plane of symmetry thereof. Nominal depth (see FIG. 4). These nominal dimensions define the nominal volume capacity in the receptacle.

Another important feature of the cup portion 22 is its lateral stability against tipping. In addition, these nominal dimensions can be used to establish criteria that provide adequate fall stability. More specifically, the ratio of nominal height to nominal width is preferably less than approximately 0.5, more preferably less than 0.45. In addition, the ratio of the nominal height to the nominal length is preferably less than about 0.3, more preferably less than about 0.26. When the receptacle of the cup portion 22 has nominal dimensions within this range, the receptacle is sufficiently stable so that it does not fall even when the food product is immersed in the condiments contained within the receptacle.

The lid portion 24 and the cup portion 22 are sealed together using a food-grade adhesive to define an encapsulated volume that is isolated from the surrounding environment. One technique for performing the sealing is to include a heat-sealable layer inside the cup portion 22 and inside the lid portion 24. Applying heat and pressure to the flange 26 joins adjacent surfaces together to form a suitable seal that surrounds the periphery of the edge 40 of the receptacle. Alternatively, a suitable food-grade adhesive may be used that matches the material of the container. The adhesive is preferably applied so as to surround but not come in contact with the edge 40 (see FIG. 3) of the receptacle, ie there is a slight space between the adhesive and the edge 40. In addition, the adhesive is applied so as not to cover the spout 38. Preferably, the seasoning container is capable of withstanding at least approximately 50 lbs of force without rupturing or breaking the seal. More preferably, the seal does not burst even when a force of approximately 70 lbs is applied.

Preferably, the adhesive extends to the peripheral edge 50 of the flange 26, with an unbonded portion 52 at one side of the receptacle. The non-bonded portion, ie the non-bonded portion 52, is a pull-tab portion 54 of the lid portion 24, which is not adhesively connected to the flange 26, from the peripheral edge 50 of the flange. 5 extends inwardly along the flange 26 by a distance sufficient to be large enough to be grasped by the fingers. A distance of approximately 0.5 inches or more can be taken as pull-tab 54. One of ordinary skill in the art will understand that attempts to strip the lid from the flange 26 (see FIG. 3) are difficult due to the width of the seal. However, by including an overall angular feature 56 aligned with the plane of symmetry and defining a portion of one edge of the non-junction site 52, the force required to peel off the lid from the flange 26 is Peel-initiators have been provided that allow for reduction. Including a peel-initiation at the edge of the non-junction site substantially enhances the ease in which the lid is separated from the container.

From the foregoing description, a person of ordinary skill in the art may expose the receiving portion and the contents therein by grasping the tab 54 and pulling the lid portion 24 from the flange 26 of the cup portion 22. Will understand. Through this process, a container is prepared to dip the food product into the seasoning. However, other open measures are possible with the benefit of the present invention. More specifically, the container may be provided with a vulnerable area near the spout 38, which is intended to open the spout 38 as an alternative to the removal of the lid 24. The vulnerable site may comprise a pair of slits 60, 62, for example aligned near the spout 38. The slits 60, 62 are aligned with respect to each other and have a snout 38 in between. The slits 60, 62 may extend over the thickness of both the lid portion 24 and the cup portion 22. With this arrangement, the distal end of the vessel 20 can be bent to break the material of the vessel so that channels through the spout 38 into the receptacle can be exposed. When pressure is applied to the receptacle at this time, the seasoning can be squeezed out through the spout 38 in a directly controlled and determined manner.

Aligned slits 60, 62 may be formed in the container before, during, or after assembly of the seasoning container 20. However, an effective mechanical method of forming the aligned slits 60, 62 is that the lid portion 24 is formed at the same time that the lid portion 24 is applied to and adhesively connected to the cup portion 22. Alternatively, to weaken the vessel around the spout 38, a laser scoring process can be employed, whereby the ends of the vessel are separated by snapping or twisting so that the spout passage The ends of can be exposed.

The material selected for the lid portion 24, the cup portion 22, and the adhesive is preferably selected to have a shelf life for which the seasoning is desired. For seasonings such as ketchup, a shelf life of at least 6 months is preferred. In seasonings such as ketchup, the shelf life can be assessed by a change in the color characteristics of the seasoning. Therefore, the expiration date can be tested using colorimetric analysis. Hunter Lab color space and L * a * b * color space (L * a * b * color space) use three coordinates to define any particular color. For example, in the L * a * b * color space, the L *, a *, and b * coordinates define a three dimensional color space. The L * component corresponds to a measure of brightness and is particularly well associated with human cognition. L * values range from 0 for pure black to 100 for pure white. The a * coordinates correspond to the measurement of the color position between red / magenta and green, with negative values representing green and positive values representing magneta. The b * component corresponds to the measurement of the color position between yellow and blue, with a negative value representing blue and a positive value representing yellow. Thus, the color change of the ketchup over time can be evaluated by the values of L *, a *, and b *, or L, a, b components and their changes. For shelf life analysis, it is known that the brightness component (L * or L) provides a reliable parameter related to the shelf life. More specifically, the shelf life requirement is met as long as the L * component value is maintained within the range of approximately 10% of the original value during distribution. In addition, the ratio of a * / b * or a / b also indicates deterioration of the product. Thus, in some cases, fulfillment of shelf life can be determined when the L * (or L) component and a * / b * (or a / b) ratios remain within approximately 10% of their respective initial values. have. The shelf life of different seasonings over time can also be assessed by chromatic analysis by using one or more of the L * a * b * color space components.

An alternative embodiment of the invention is shown in FIG. In this configuration, the peel-starting portion 56 'and the adjacent seal are configured in such a way that the peel-starting portion is mixed in the seal so as to exhibit a gradually increasing resistance, unlike the stepwise increasing resistance of the first embodiment. Such a configuration has a feature in the angularly converging portion of the seal portion terminated by the peel-start portion 56 '.

Yet another embodiment of the present invention includes a pair of peel-start structures at the adhesive junction between the lid portion 24 and the cup portion (see FIG. 8). In this configuration, peel-starts 64, 66 are provided at corresponding edges of the adhesive seal. According to such a configuration, the lid portion 24 can be peeled off from both corners with the force required to initiate peeling off.

In order to assemble the spice container 20, the cup portion 22 can be exposed to a dispensing mechanism that deposits a volume of spice 70 (see FIG. 9) metered in the receiving portion. . The metered volume supplied is less than the actual volume of the demand part, so there is some head space above the sauce. After the adhesive is applied to the flange 26, the lid portion 24 is positioned and sealed in a superimposed relationship with the cup portion 22. The resulting structure includes an adhesive 72 for joining the lid portion 24 and the cup portion 22 (see FIG. 10).

In the seasoning container 20 (see FIG. 7) of another embodiment, the non-junction site 54 can be expanded as long as the width in the direction of the symmetry plane is relevant. Except for the peel-start 56 'and its associated structure, the seasoning vessel 20 of this embodiment has the same features and characteristics as the embodiment described above with respect to FIGS. Therefore, such common features will not be repeated here. Peel-start 56 'of this second embodiment extends further into site 54 than in the first embodiment, but adhesive seal 70 has a substantially uniform width around the edge of the demand. Here, the peel-starting portion 56 'has substantially the same shape as a chevron, caret, or curly bracket. In addition, the peel-starting portion 56 ′ is located on the opposite side of the receptacle from the spout 38 while being longitudinally aligned with the spout 38 as a whole. According to this configuration, alternative structures for opening the package are separated from each other so that the user or consumer will open the seasoning container by breaking or tearing the spout 38 for squeezing, or the container 20 for dipping. It is possible to make a conscious decision as to whether to take off the lid 24 so that.

In another embodiment (see FIG. 8), the seasoning vessel 20 has a different position and structure in the peel-start, but otherwise is as described above in connection with FIGS. 1 to 6, the same description. I do not repeat here. In this embodiment, a pair of peel-starts 64, 66 are provided, each peel-starts 64, 66 at corresponding edges of the adhesive seal 70 entirely aligned with the edges of the receptacle. Is located. Given that some consumers may find it more intuitive or easier to start peeling off the lid 24 from the edge, the corner position of the peel-start portions 64, 66 facilitates peel opening. It is. As shown, the peel-starts 64, 66 are symmetrical with respect to the plane of symmetry of the seasoning container, so that any edge can be randomly selected by the consumer or user in starting the peel opening process.

It is also within the scope of the present invention that only one peel-start is used and the peel-start is located at the corner of the seasoning container offset from the plane of symmetry. Such a container may look similar to the embodiment of FIG. 8, except that only one of the peel-starts 64, 66 is present. In such an embodiment, a direction may be provided on the outer surface of the lid 24 to focus on the appropriate edges for initiating consumer attention. Alternatively, the cup portion 22 and the lid portion 24 can be trimmed at one corner closer to the bond line, in which case the tab projections from the peel-start and the other edge are left behind. Whether the peel-initiation is centrally located or at another corner of the container, a peeling-type opening will inevitably occur at the peel-initiation. Again, the features of such seasoning vessels have been described above in connection with FIGS. 1 to 6 and are therefore not repeated here.

In order to use the seasoning container 20 (see FIG. 11), the consumer initially determines whether the seasoning is to be controlled controlled or has full access to the receptacle. If controlled dispensing is desired, the end of the spout 38 is exposed by breaking or twisting the end of the container at the location of the weak spot. By applying finger pressure to the receptacle site, the seasoning is squeezed out of the spout so that the seasoning can be applied to the food product in a controlled manner and optionally with direction. If more complete access to the condiments is desired (see FIG. 12), the tab 54 is pulled from the flange and passes through the peel-start to pull away from the upper edge of the receptacle so that the receptacle can be exposed as desired (or completely). do.

The seasoning container 20 (see FIG. 13) of another embodiment differs in the position of the peel-starting portion 84. Matters not specifically described with respect to the characteristics of the seasoning container are as described in connection with FIGS. 1 to 6, and thus are not repeated here. In this configuration, the peel-starting portion 84 is aligned with the spout 38 and has a position where the spout 38 is between the receiving portion of the cup portion 22 and the peeling-starting portion 84 (Fig. 14). Here, the flange 26 of the cup portion 22 includes a tongue 80, which is generally rectangular and may be symmetrically disposed with respect to the snout 38 and extend beyond the snout. . Peel-start 84 may be entirely aligned with the receptacle and the spout, while having an overall angled or generally pointed shape, directed outwardly away from the receptacle and the spout 38. Preferably, the tongue 80 extends away from the peel-start portion 84 by a distance of at least 0.5 inches. The lid portion 24 (see FIG. 13) also includes a tongue portion 82, which tongue portion 82 is of a suitable size to coincide with and overlap the tongue portion 80 of the cup portion.

To open the spice container 20, the tongue portion 86 (see FIG. 14) of the lid portion 22 is held and peeled away from the tongue portion 80 of the cup portion 22, for example of the arrow 86. Peel off in the direction. After separation begins at the peel-start portion 84, the tongue portion 82 of the lid portion 22 exposes the end of the spout 38. At this point, the seasoning container 20 is woven by the user so that the seasoning can exit through the spout 38 in a controlled and easily directed manner. The lid portion 24 can be peeled further away from the tongue portion 80 of the cup portion 22 without stopping when the snout is exposed, thereby exposing the whole or part of the receptacle and also the seasoning 70 therein. Thus, the container 20 can be provided as a container for dipping for food products. One of ordinary skill in the art will understand that the lid need not only open the spout or open the receptacle. If necessary, the consumer may first use a portion of the seasoning to open the spout and dispense a portion of the seasoning through the spout, and then open the lid to eat by exposing the receiving portion. Furthermore, if desired, the lid can be partially open or completely removed.

The seasoning container 20 (see FIG. 16) of another embodiment may have a spout 38 disposed at one end with a catchable tongue extending over the spout 38 and having a triangular configuration as a whole. Unexplained features of this spice container have been properly described in connection with FIGS. 1 to 6 and are not repeated here. This embodiment also includes a pentagonal receptacle 90 as a whole, the sides of which meet at blunt angles. One end of the vessel has an overall straight edge 91 which extends generally perpendicular to the plane of symmetry of the vessel 20 and also has a length corresponding to the maximum width of the vessel 20. Have The container also includes side edges 93, 95 extending from the corresponding ends of the straight edge 91 to the corresponding edges of the container. The pair of symmetrically arranged slits 92, 94 extend from the corresponding side edges 93, 95 toward the straight edge 91 but do not intersect the straight edge 91. The slits 92, 94 can be straight or arcuate as desired, but the blocked end of each slit 92, 94 is spaced apart from the straight edge 91 as well as from both side edges 93, 95. According to this configuration, the slits 92, 94 and the side edges 93, 95 together form a pair of symmetrically arranged ears 96, 98. In fabrication, the ears 96, 98 lie in the plane of the flange 26 (see FIG. 17).

In use, the seasoning vessel 20 of this embodiment provides additional convenient features (see FIG. 18). The ears 96, 98 can be pushed out of the plane of the flange 26 such that an upper edge of the package 200 can be received between the ears 96, 98 and the flange 26. In this form, the seasoning package 20 may be free of the package 100, where appropriate. The seasoning container 20 may be configured to open as described with respect to any of the other embodiments. In addition, when opened for dipping (see FIG. 19), the seasoning container 20 can be supported in a cantilevered position by cooperation between the sides of the package 100 and the ears 96, 98, This makes the seasoning easily accessible.

If desired, the surface of each ear 96, 98 may be treated to improve frictional engagement with the package 100. For example, the surface of the ears 96, 98 may be roughened relative to the other surface of the container 20, or at least a portion of a low viscosity adhesive may be applied.

The shape of the receiving portion in the cup portion may be pentagonal as a whole as illustrated in the embodiment described above, but may also have other desired shapes. For example, it is within the scope of the present invention that the shape of the receptacle is generally square, entirely square, entirely triangle, entirely polygon, entirely oblong, entirely elliptical, and other shapes. For example, the seasoning vessel 20 of another embodiment may include a generally cylindrical receiving portion 110 (see FIG. 4A). Features not otherwise described in this spice container are as described appropriately in connection with FIGS. 1 to 6 and are not repeated here. As can be seen from the various embodiments described and shown in this application, the flange 26 surrounding the receptacle may follow the shape of the upper edge of the receptacle, or have a larger area. For example, in FIG. 21 the flange 26 is generally rectangular, whereby a plurality of positions are provided where the lid begins to peel off, some of which allow access to the spout and some allow access to the receptacle. do.

In order to make a container according to the invention, the material for the cup portion is typically provided in the form of a roll. The roll of material is unwound and entered into a forming device as a substantially continuous sheet, where a plurality of receiving portions are formed. Typically, the receptacles can be formed from 2 to approximately 12 or more receptacles as rows, thereby arranged in straight longitudinally extending rows and straight transverse rows in the longitudinal direction of the sheet unrolled from the roll. A sheet with receiving portions is formed.

The sheet in which the receptacles are formed proceeds to the filling apparatus. In the filling device, the desired condiments are deposited in the receptacles, which are made through conventional metering devices to control the volume and amount of the condiments of each receptacle. Usually there is a filling head for each longitudinal row of receptacles in the seat. In addition, these filling heads can supply the same seasoning to each of its longitudinal rows. However, if necessary, it is also possible for adjacent filling heads to deliver different spices so that different seasonings are filled in the receiving portions of adjacent longitudinal rows of the sheet, which is also within the scope of the present invention.

The sheet with filled receptacles is then flushed with a gas that conforms to the product and helps to delay degradation of the product. At this time, the second sheet of material for the lid is released and proceeds to overlap with the receiving portion, where the second sheet is sealed in one position to each of the receiving portions.

The filled and covered receptacles in the substantially continuous sheet are then advanced to a die cutting machine, in which individual containers are cut from the continuous sheet. Then normal accumulation, packaging, shipping, storage, and transportation of the individual containers takes place.

The word "approximately" used in connection with numerical values at various positions throughout this specification is used with the intention that the precision in those numerical values is not emphasized. Thus, when the word "approximately" is used in connection with a certain numerical value or range of values, it should be understood that the word "approximately" includes a tolerance of ± 10% of the stated numerical value. Similarly, the words " whole " and " substantially " have been used in connection with various geometric words, terms, and / or phrases herein. The intention of the words "total" and "substantially" herein avoids the limitation of strict geometry, encompasses structures similar to the definition of that geometry, and is not very precisely met by related terms and / or phrases. It is intended to include features that do not.

Furthermore, the present invention is intended to be interpreted consistently with all parts of this specification. Accordingly, the contents, summaries, appended drawings, etc., are not intended to limit the present invention but are intended to be a summary of some but not all features of the present invention, or may be used to describe the entirety of the entire specification or a specific drawing. It is intended to be provided.

Those skilled in the art will appreciate that new, useful and advanced seasoning containers have been described herein. In addition, those skilled in the art will understand that there are many variations, modifications, alternatives, and equivalents to the various features of the invention set forth in the appended claims. Accordingly, such modifications, changes, alternatives, and equivalents falling within the scope and spirit of the invention as defined in the appended claims are expressly intended to fall within the scope of the invention.

22: cup portion 24: lid portion
26: flange 30: receiving portion
32: bottom surface 36: side wall
38: Spout 40: Edge

Claims (28)

  1. A container comprising a container portion, a cover portion, and an adhesive between the container portion and the cover portion,
    The container part:
    Made of a container material having a first bending stiffness;
    Define a receptacle with a nominal volume and a spout;
    Having a generally planar bottom with a nominal width;
    A generally planar flange, which is generally parallel to the planar bottom but is spaced from the bottom and surrounding the receptacle; And,
    The cover portion is made of a cover material having a second bending stiffness less than the first bending stiffness, substantially covering the overall planar flange,
    The adhesive is at the site of the flange, which is generally planar such that the non-bonding site is in alignment with the spout,
    Vulnerable areas are laterally aligned with the snout,
    A container having a peel-initiation at a non-junction site.
  2. The method of claim 1,
    The container further comprises an embossed portion in the overall planar bottom that can act to increase the bending stiffness of the overall planar bottom.
  3. The method of claim 1,
    The container comprising an embossed portion at the bottom that is generally planar.
  4. The method of claim 1,
    The container portion and the cover portion comprise a pair of generally symmetrical cuts extending from the sides of the container toward the end of the container to form a pair of ears.
  5. The method of claim 4, wherein
    The ears comprise a surface adhering treatment.
  6. The method of claim 1,
    The vessel portion is made of a material having an oxygen control barrier.
  7. The method of claim 1,
    The cover portion is made of a material having an oxygen control barrier.
  8. The method of claim 1,
    And the peel-start portion is disposed longitudinally aligned with the spout portion.
  9. The method of claim 1,
    The peel-start is disposed on the opposite side from the spout portion.
  10. The method of claim 1,
    The fragile site includes a pair of aligned cuts, the cuts being located on the sides corresponding to the spout.
  11. 11. The method of claim 10,
    Vulnerable site is mechanically formed.
  12. The method of claim 1,
    The fragile site includes a laser score.
  13. The method of claim 1,
    The adhesive provides a resistance to peeling within the range of approximately 2 to approximately 10 pounds of force.
  14. The method of claim 1,
    The receptacle has a width, depth, and length, the container having a ratio such that the depth is less than about 50% of the width and the depth is less than about 35% of the length.
  15. The method of claim 1,
    The container capable of supporting an applied weight of approximately 50 pounds (lbs).
  16. The method of claim 1,
    The container is a container that contains the seasoning.
  17. The method of claim 1,
    The container according to claim 1, which contains a seasoning selected from the group consisting of ketchup, mayonnaise, and sauce.
  18. The method of claim 17,
    The container that contains the ketchup.
  19. The method of claim 18,
    The first material and the second material are selected so that the seasoning has a shelf-life of at least approximately six months.
  20. The method of claim 19,
    Shelf life is determined using a colorimeter operating in the L * a * b * color space and the L * value is not degraded by more than approximately 10% over a six month period.
  21. The method of claim 1,
    The cover portion includes a foil layer.
  22. The method of claim 1,
    The cover and the container portion are opaque.
  23. The method of claim 1,
    The material of the cover part is PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE, EVA, PP, mOPP, PS, HIPS, foil, EVOH, polyamide, A container selected from the group consisting of nylon, PVC, biaxially oriented materials, materials conforming to 21 CFR Part 177, and combinations thereof.
  24. The method of claim 22,
    The cover part comprises at least two layers, and at least one layer is PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE, EVA, PP, mOPP, PS, HIPS, foil, EVOH , Polyamide, nylon, PVC, biaxially oriented material, a material conforming to 21 CFR Part 177, and a combination thereof.
  25. The method of claim 1,
    The thickness of the cover portion is in the range of about 1 mil to about 5 mils.
  26. The method of claim 1,
    The material of the container part is PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE, EVA, PP, mOPP, PS, HIPS, foil, EVOH, polyamide, nylon, PVC, biaxial A container selected from the group consisting of oriented materials, materials conforming to 21 CFR Part 177, and combinations thereof.
  27. The method of claim 25,
    The container portion comprises at least two layers, at least one layer of PET, APET, OPET, MET-PET, PE, LDPE, LLDPE, mLLDPE, HDPE, mPE, EVA, PP, mOPP, PS, HIPS, foil, EVOH , Polyamide, nylon, PVC, biaxially oriented material, a material conforming to 21 CFR Part 177, and a combination thereof.
  28. The method of claim 1,
    The thickness of the container portion is in the range of between about 3 mils and about 20 mils.
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