US20120294989A1 - Container With Taste Sensation Enhancement Delivery - Google Patents

Container With Taste Sensation Enhancement Delivery Download PDF

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Publication number
US20120294989A1
US20120294989A1 US13/112,712 US201113112712A US2012294989A1 US 20120294989 A1 US20120294989 A1 US 20120294989A1 US 201113112712 A US201113112712 A US 201113112712A US 2012294989 A1 US2012294989 A1 US 2012294989A1
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United States
Prior art keywords
beverage container
surface coating
opening
beverage
taste sensation
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Abandoned
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US13/112,712
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English (en)
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Richard Picolli
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Individual
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Individual
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Priority to US13/112,712 priority Critical patent/US20120294989A1/en
Priority to GB1208515.5A priority patent/GB2493237A/en
Priority to JP2012113120A priority patent/JP2012240755A/ja
Publication of US20120294989A1 publication Critical patent/US20120294989A1/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D17/00—Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions
    • B65D17/28—Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions at lines or points of weakness
    • B65D17/401—Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions at lines or points of weakness characterised by having the line of weakness provided in an end wall
    • B65D17/4012—Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions at lines or points of weakness characterised by having the line of weakness provided in an end wall for opening partially by means of a tearing tab
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D23/00—Details of bottles or jars not otherwise provided for
    • B65D23/08—Coverings or external coatings
    • B65D23/0807—Coatings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D23/00—Details of bottles or jars not otherwise provided for
    • B65D23/08—Coverings or external coatings
    • B65D23/0807—Coatings
    • B65D23/0814—Coatings characterised by the composition of the material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
    • B65D25/34—Coverings or external coatings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/463—Edible packaging materials
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS 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
    • B65D2517/00—Containers specially constructed to be opened by cutting, piercing or tearing of wall portions, e.g. preserving cans or tins
    • B65D2517/0001—Details
    • B65D2517/0047—Provided with additional elements other than for closing the opening
    • B65D2517/0056—Unusual elements

Definitions

  • beverages are mixed with flavoring ingredients by the manufactures at the time of manufacturing for taste when combined.
  • 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.
  • 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.
  • 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 from the container.
  • 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.
  • 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 pre-mixing of flavor adjuncts within the beverage solution at the time of manufacturing.
  • inventive taste sensation enhancement surface coating are supplied on the 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 as 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 circumferentially around the mouth of the beverage container so that when the beverage is consumed, 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 consumer saliva comes in contact with the same, the taste sensation enhancement surface coating begins to dissolve and release the flavor enhancements contained within stimulating the human taste buds, and provides for an immediate and ongoing mixing of the flavor adjuncts.
  • FIG. 1 illustrates a side view of a pop-top bottle having the inventive taste sensation enhancement surface coating applied along a narrow band of the bottle mouth;
  • 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;
  • FIG. 3 a illustrates 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;
  • FIG. 3 b illustrates a can having a protective seal applied at the can mouth over the inventive taste sensation enhancement surface coating which was applied along a narrow band (indicated by cross-hatched lines) thereon.
  • the taste sensation enhancement surface coating when provided on a beverage container, extends substantially circumferentially 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.
  • the main chamber 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 ( ) 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.
  • a liquid such as “iced tea”, “beer”, or “soda”
  • a complementary flavor in this case, “lemon” or “lime” might be chosen
  • 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, pineapple, 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.
  • 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:
  • Umami the taste of amino acids (e.g. meat broth or aged cheese)
  • Salty allows modulating diet for electrolyte balance
  • flavoring or agents may be placed on, or mixed within, the taste sensation enhancement surface coating so as to trigger human taste sensations that will achieve the desired results of enhancing the content within the container.
  • 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
  • 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 in 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 spray dry product adhered with a water soluble carrier for adhering the spray dry product to the mouth; (c) a water soluble carrier prepared from fructose, glucose, or cellulose based ingredients and having flavoring ingredients mixed therein;
  • 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
  • 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; (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 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
  • the edible film may 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, 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, hydroxylated lecithins, and combinations thereof and is present from about 0.1% to about 3% by weight of the edible film, as
  • the spray dry product may be comprised of: flavor adjuncts which comprise at least one of the following of: essential oils, top-notes, or flavor compounds consisting of mixtures of aldehydes, ketones, 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.
  • flavor adjuncts comprise at least one of the following of: essential oils, top-notes, or flavor compounds consisting of mixtures of aldehydes, ketones, 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
  • a sweetener provided according to approximately 5% to about 30%, by weight percent.
  • a plurality of microspheres may be provided in the coating that contain an active agent and are formed of a moisture sensitive matrix material
  • the 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 the microspheres dissolve upon contact with the moisture so as to release said active agent thereafter
  • the water-soluble synthetic polymer may be selected from the group consisting of: polyvinyl pyrrolidone, water soluble cellulose, polyvinyl alcohol, ethylene maleic anhydride copolymer, methylvinyl ether maleic anhydride copolymer, acrylic acid copolymers, anionic polymers of methacrylic acid and methacrylate, cationic polymers with dimethyl-aminoethyl ammonium functional groups, polyethylene oxides, water soluble polyamide and polyester and mixtures thereof.
  • the microsphere 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 flavorant is selected from the group consisting of: crystalline ingredients, dairy ingredients, spices, natural flavors, artificial flavors, thickening agents, protein compounds, vegetable gums and combinations thereof.
  • the active agent is selected from one or more of a flavorant, sensory marker, or nutraceutical
  • the flavorant is selected from the group consisting of: crystalline ingredients, dairy ingredients, spices, natural flavors, artificial flavors, thickening agents, protein compounds, vegetable gums and combinations thereof.
  • the container opening portion that is placed in the mouth 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 from water soluble fructose, glucose, or cellulose based ingredients and mixed with other ingredients and natural or artificial flavors to achieve the desired pre-action 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 surface coating is not exposed until it is ready to be consumed.
  • the cap 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 comes in contact with the saliva and or liquids in 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.
  • 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 aluminum 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.
  • the taste sensation enhancement surface coating 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 environments or elements prior to opening.
  • 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 there in a downward fashion along a vertical or tapered sloping wall 4 , as further depicted therein.
  • 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 container neck, 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 wall 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.
  • 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.
  • narrow band 3 ′ need not track the entire circumferential area of the mouth 5 of the can, given the relatively different drinking dynamics between cans and bottles.
  • 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.
  • 3 b depicts an optional embodiment wherein the taste sensation enhancement surface coating along a narrow band (hidden in FIG. 3 a ) applied at the mouth 5 of a can may be 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.
  • 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.
  • the illustrative depiction 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 area onto which the taste sensation enhancement surface coating is applied.
  • the taste sensation enhancement surface coating may be applied to the sterilized narrow band 3 , 3 ′ of the container through several different approaches.
  • 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 soluble carrier mixture approximately 1 ⁇ 8 of an inch of vertical immersion, so as to produce at least a resulting approximate minimum of 1 mil 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 then allowed to air cool and begin hardening for approximately at least 1 min (so as to allow for the addition of any spray dried materials, if desired) and/or placed in a hot (e.g., approximately 200° F. or more) forced air drier exposing the mixture for approx 10 seconds to dry and solidify.
  • a hot e.g., approximately 200° F. or more
  • the beverage container may also be coated in other ways, such as that illustrated in U.S. Pat. No. 6,689,417, titled “Method for coating and drying”, or by forming colloidal dispersions containing micro particles of gluten-derived protein and/or peptides, as described in U.S. Pat. No. 6,197,353, titled “Gluten-derived colloidal dispersions, edible coatings therefrom and method of making”, the specifications of each are all hereby incorporated by reference in their entirety.
  • 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, etc); 1/48 food coloring (optional).
  • the fructose, sucrose glucose and/or cellulose based ingredients may be combined with the corn 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).
  • 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 full cooling and hardening, as is further discussed below.
  • Similar approaches are also contemplated in other embodiments according to approaches such as those found in U.S. Pat. No. 4,229,482, titled “lollipop and Method of Manufacturing of Same”, and in U.S. Pat. No.
  • the taste 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 microspheres therein for controlled release properties and for providing additional longevity to volatile flavorings.
  • the above illustrative variants of the taste sensation enhancement surface coating are discussed in the below exemplary alternative embodiments.
  • the mouth of lip of the beverage may be simply coated with a water soluble film 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.
  • the present invention contemplates use of such an edible film formulations, but modified for adhesion to substrate (e.g., glass or aluminum) surface areas at the lip or mouth of a beverage container, rather than for oral mucoadhesion, but 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 many different methods, such as those generally described in U.S. Pat. No. 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 U.S. Pat. No. 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) from 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.
  • an adhesive component mix for preparing of the same comprising; (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, surfactant; and (d) from about 0.02% to about 2.5%, by weight, polysaccharide, and an optional solvent.
  • the edible adhesive or 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 cps, and may be 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 spray 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.
  • the edible adhesive or film may be formed and cut to conform to the mouth or lip of the beverage container and adhered thereon.
  • illustrative edible films of the present invention may therefore employ an effective amount 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 by way of addition to the top surface of the edible film.
  • 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.
  • hydrolyzed vegetable gums which may be useful in the present invention include hydrolyzed guar gum, hydrolyzed locust bean gum, hydrolyzed larch gum, hydrolyzed carrageenan, hydrolyzed gum arabic, hydrolyzed sodium alginate and hydrolyzed gum tragacanth.
  • hydrolyzed vegetable gums used in the present invention are galactomannans.
  • hydrolyzed galactomannan 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 Benefiber®.
  • Benefiber® The use of low viscosity hydrolyzed vegetable gums provide an edible film with characteristics such that the films dissolve quickly with reduced gumminess and no off-flavors.
  • hydrolyzed guar gum is in a family of vegetable gums called galactomannans. These materials are made up of mannose and galactose units. The main chain consists of (1->4)-linked beta-D-mannose 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 gum and karaya gum, which are characterized as “natural carbohydrate” gums.
  • the other hydrolyzates disclosed in PCT Publication No. WO 93/15116 may be useful in a manner similar to guar gum hydrolyzate.
  • an edible film may comprise a low viscosity hydrolyzed vegetable gum having viscosity up to about 10,000 cps. More preferably, an edible film 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.
  • 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 may be employed at levels ranging from approximately 15% to about 50% by weight. In yet another embodiment, the hydrolyzed vegetable gums will be employed at levels ranging from approximately 20% to about 45% by weight.
  • 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.
  • the edible films may include a variety of other suitable ingredients, such as softeners, heating agents, cooling agents, surfactants, thickening agents, binding agents, active agents, fragrances, other like ingredients or combinations thereof.
  • 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 alginates, polysaccharides, maltodextrin, starch, gum arabic, guar gum, larch gum, locust bean gum, xanthan gum, hydrocolloids, and combinations thereof.
  • modified starch e.g. hydroxypropyl starch
  • HPMC hydroxypropyl methylcellulose
  • pectin hydrolyzed alginates
  • polysaccharides maltodextrin
  • starch gum arabic, guar gum, larch gum, locust bean gum, xanthan gum, hydrocolloids, and combinations thereof.
  • 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 modifying
  • a hydrocolloid 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 alginate, calcium alginate, carrageenans, guar gum, locust gum, larch gum, tara 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 film former, can provide thickness and decrease brittleness of the edible films, as mentioned above.
  • the hydrocolloid can include any suitable type, amount and number of hydrocolloids.
  • any suitable food-grade bulk filler can also be added to the edible film. This can reduce any slimy texture as well as provide structure to the film, thereby making it more palatable.
  • fillers control gumminess and dissolution rate and they help keep the films separated from each other.
  • 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 wood; magnesium carbonate; calcium carbonate; ground limestone; silicates, such as magnesium silicate and aluminum silicate; clay; talc; titanium dioxide; mono-calcium phosphate; di-calcium phosphate; tri-calcium phosphate; other like bulk fillers or combinations thereof.
  • softeners may be 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 softeners can include plasticizers containing, for example, sorbitol and mixtures of sugar alcohols, xylitol, glycerin, polyethylene glycol, 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 from Stepan Company of Northfield, Ill.), medium chain triglycerides other like material or combinations thereof.
  • plasticizers containing, for example, sorbitol and mixtures of sugar alcohols, xylitol, glycerin, polyethylene glycol, 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 from Stepan Company of Northfield
  • 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.
  • flavoring agents may also be added to the edible films. Any suitable amount and type of artificial and/or natural flavoring agents can be used in any sensorially acceptable fashion.
  • the flavor can constitute about 0.1% to about 20% by dry weight of the film, preferably about 5% to about 15%.
  • the 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 killing properties such as menthol, eucalyptol, thymol, like flavoring agents or combinations thereof.
  • the flavor can be enhanced and evenly distributed throughout the product by emulsification.
  • the emulsifier can include lecithin, food-grade non-ionic emulsifiers, such as fatty acids (C.sub.10-C.sub.18), mono-glycerides, diacyl-glycerides, ox bile extract, polyglycerol esters, polyethylene sorbitan esters, propylene glycol, sorbitan monopalmitate, sorbitan monosterate, sorbitan tristerate, enzyme modified lecithin, hyroxylated lecithins, other like emulsifiers or combinations thereof.
  • fatty acids C.sub.10-C.sub.18
  • mono-glycerides such as fatty acids (C.sub.10-C.sub.18)
  • diacyl-glycerides such as fatty acids (C.sub.10-C.sub.18)
  • ox bile extract such as fatty acids (C
  • 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, sonication, colloid milling and the like.
  • the bulk sweeteners which may be added to the film composition, include both sugar and sugarless components.
  • Sugar sweeteners generally include saccharide components commonly known in the art, including but 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.
  • 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 from oxidation in accordance with approaches such as that described in United States Patent Application Number 2010/0055267 titled “Method of Producing a Shelf-Stable Citrus Spray-Dry Product”, which is hereby incorporated by reference in its entirety.
  • 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.
  • Food materials that may be used in the water soluble carrier such as but not limited to, sodium carboxymethylcellulose (Na-CMC), silicon dioxide, and sodium chloride can be used in combination with the spray-dried flavor.
  • Na-CMC sodium carboxymethylcellulose
  • silicon dioxide silicon dioxide
  • sodium chloride can be used in combination with the spray-dried flavor.
  • a reduction may provide the safety margin necessary to maintain the storage stability of spray-dried products in the critical region when combined therewith.
  • the present invention contemplates, in 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 manner, one after the other, such as that described in U.S. Pat. No. 6,887,493 titled “Multi component controlled release system for oral care, food products, nutraceutical, and beverages”, which is hereby incorporated by reference in 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 can be encapsulated individually or in combination in the water sensitive microsphere.
  • the encapsulation of different flavors or active agents in the microspheres provides flavor preservation during storage.
  • the controlled release system of the present invention enhances the stability and bioavailability 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 in the mouth to provide long lasting organoleptic perception or long lasting mouthfeel.
  • the controlled release system of the present invention comprises a moisture sensitive microsphere matrix, which 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 additional flavors, or active ingredient(s) can also be encapsulated in additional microspheres.
  • the controlled release system of the present invention is therefore based on the encapsulation, within a water soluble carrier, of a free-flowing powder formed of microspheres comprising flavors, sensory markers, and other various active ingredients.
  • This controlled release system of the present invention is characterized by: (i) 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 in flavor character or other olfactory sensation in response to moisture; (v) prolonged release of flavors, and other active ingredients that are encapsulated in the microspheres, 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.
  • the controlled release system of the present invention also improves the stability of various active ingredients (e.g., flavorants or flavor ingredients) in beverages, protects them against the development of off-flavors and off odors, protects citral and citrus notes against oxidation, and increases the shelf life of food and beverage products.
  • active ingredients e.g., flavorants or flavor ingredients
  • 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 microspheres, 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.
  • a water sensitive material such as, starch derivatives, natural gums, polyvinyl alcohol, proteins, hydrocolloids, or mixture of thereof.
  • 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 microspheres that provide a perceivable flavor transition (change in flavor character) or change in the organoleptic perception in response to moisture or change in the organoleptic perception, in response to moisture, as well as prolonged flavor perception and mouthfeel.
  • the microspheres that offer the controlled 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.
  • 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.
  • inventive deposition on the mouth or lip of beverage containers comprising the controlled release system of the present invention.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)
US13/112,712 2011-05-20 2011-05-20 Container With Taste Sensation Enhancement Delivery Abandoned US20120294989A1 (en)

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US13/112,712 US20120294989A1 (en) 2011-05-20 2011-05-20 Container With Taste Sensation Enhancement Delivery
GB1208515.5A GB2493237A (en) 2011-05-20 2012-05-15 Container provided with edible flavour coating
JP2012113120A JP2012240755A (ja) 2011-05-20 2012-05-17 味覚強化伝達をもたらす容器

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US20180003595A1 (en) * 2016-06-29 2018-01-04 Karl Veggerby Sealed water sampling device
US11272799B2 (en) * 2020-05-29 2022-03-15 Unistraw Corp. Drinking straw with internal coating
US20230133578A1 (en) * 2021-11-01 2023-05-04 David Rippe Beverage can cover

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US20230133578A1 (en) * 2021-11-01 2023-05-04 David Rippe Beverage can cover

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