Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/003—Compositions other than spreads
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
  • B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
  • B05B11/00—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use
  • B05B11/01—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use characterised by the means producing the flow
  • B05B11/10—Pump arrangements for transferring the contents from the container to a pump chamber by a sucking effect and forcing the contents out through the dispensing nozzle
  • B05B11/1001—Piston pumps
  • B05B11/1016—Piston pumps the outlet valve having a valve seat located downstream a movable valve element controlled by a pressure actuated controlling element
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
  • B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
  • B05B11/00—Single-unit hand-held apparatus in which flow of contents is produced by the muscular force of the operator at the moment of use
  • B05B11/0005—Components or details
  • B05B11/0037—Containers
  • B05B11/0039—Containers associated with means for compensating the pressure difference between the ambient pressure and the pressure inside the container, e.g. pressure relief means
  • B05B11/0044—Containers associated with means for compensating the pressure difference between the ambient pressure and the pressure inside the container, e.g. pressure relief means compensating underpressure by ingress of atmospheric air into the container, i.e. with venting means

Definitions

• a salad dressing composition in a hand-held spray dispensing article delivering a consumer desired and measurable amount of dressing.
• Weight conscious consumers often need to measure the amount of food dispensed to determine the number of calories they are consuming. Food products capable of being dispensed so as to deliver a consistent serving of food are therefore highly desirable.
• Liquid foods may be amenable to delivery by pumping action.
• Rainey et al. U.S. Patent No. 6,113,970 discloses a lecithin based spray product.
• a salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described.
• the spray bottle delivers a consistent amount of product in every spray, having a discharge volume of about 0.75 ml per spray.
• product delivery amounts to about one Calorie per spray.
• a smaller amount of product may be applied to salad to deliver the same organoleptic experience, preferably, about half the amount of conventional product is applied.
• the salad dressing composition includes at least 5% liquid vegetable oil, and may consist essentially of less than 70% vegetable oil by weight, water and acidifier.
• the vegetable oil content in said composition is preferably 5% to 70% by weight, and more preferably, 5% to 25% by weight.
• the vegetable oil composition is substantially lecithin free and non-emulsified.
• the product further includes a hand-held spray dispensing article comprising: a reservoir for receiving a liquid composition, the reservoir having a closed and an open end; an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end.
• the operating unit is in fluid communication with the reservoir, and includes a button positioned concentrically above a shroud and a discharge outlet downstream. The operating unit is downwardly movable toward the reservoir by hand pressure.
• a closure is attachable to the open end of the reservoir by suitable means. The closure extends upwardly from the open end and terminates in a nozzle head.
• a liquid pump assembly is positioned at least partially below the operating unit and includes a body 12 having an upper end 46 and a lower end 47 of smaller cross- sectional diameter that upper end 46.
• Upper end 46 is surrounded by collar 13.
• Lower end has inner walls 48.
• a piston 22 movable within body 12 is seated within collar 13 and is movable therein. The piston is movable in sliding engagement within the body, together with a gasket, and a piston base positioned at a lower end of said piston.
• a spring system is positioned below the piston base and atop a ball valve.
• the ball valve seated atop a tube at the inlet of the liquid pump which extends downward into the reservoir.
• the spring system returns the liquid pump piston upward to an un- activated position.
• the spring system comprises a spring of cylindrical spiral configuration.
• the article further includes a liquid inlet at the tube; a discharge orifice including an orifice cup and terminating in a spray nozzle.
• the orifice cup is variable in size.
• a liner device is inserted to concentrically surround the body at the bottom of the piston so as to restrict liquid composition flow through the vents and between the piston and the collar.
• the operating unit is downwardly movable toward the reservoir by hand pressure, thereby forcing the piston, the gasket and the piston base to move downwardly, to pump the salad dressing.
• the article does not leak and shows no sign of leakage between the piston and the collar.
• the product achieves the consumer desired a low calorie salad dressing that is convenient to dispense and easy to use, by way of spray, while minimizing the amount applied but not compromising on taste. Additionally, the inventive salad dressing product permits easy calorie counting by adapting the discharge orifice of the spray dispenser to deliver just one calorie per spray.
• FIG. 1 illustrates a sectional perspective view of a product according to the present invention including dispensing article for the vegetable oil containing composition
• Fig. 2 illustrates an enlarged sectional view of the pump mechanism as boxed and labeled "Fig. 2" in the article of Fig. 1.
• the present invention is based in part on, although not limited to, the discovery that consumers prefer a non-aerosol spray dispensing article for salad dressing compositions.
• a salad dressing product in an easy to use spray bottle based on a non- aerosol mechanical pump is described.
• the spray bottle delivers a consistent amount, or volume, of product in every spray.
• a discharge volume per spray is selected in accordance with consumer preferences, preferably amounting to 0.75 ml, equivalent to one Calorie per spray.
• a smaller amount of product may be applied to deliver the same organoleptic experience as with conventional delivery, and preferably, about half the amount relative to conventional product is applied to the salad.
• a non-aerosol (as particularly preferred by consumers) hand-held liquid product spray dispensing article 1 includes a reservoir 2 for receiving salad dressing composition 4 and an operating unit 6 for dispensing liquid composition 4 as a spray.
• Fig. 1 illustrates a perspective cut-away of a product of the present invention including dispensing article 1 intended for composition 4.
• Operating unit 6 is in fluid communication with and positioned above reservoir 2 fitting by way of a suitable seal over an open end 16 of reservoir 2.
• Opposite open end 16 is a closed end 18 (not shown) serving as a bottom of reservoir 2.
• a closure 20 attaches to the mouth or open end 16 of reservoir 2 by suitable means, such as by screw and thread mating. Closure 20 extends upwardly from open end 16 and terminates in nozzle head 54.
• Unit 6 includes a button 7 positioned concentrically above a shroud 8 having a larger cross-sectional diameter, and a mechanical liquid pump mechanism 10.
• Pump mechanism 10 includes a body 12 having an upper end 46 integrally connected with a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13. Lower end has inner walls 48.
• a piston 22 movable within body 12 is seated within collar 13 and is movable therein.
• Piston 22 is provided at its bottom end with a piston base 23 and a gasket 24 positioned between them.
• Piston base 23 is positioned at its lower end adjacent spring 14.
• Spring 14 is of cylindrical spiral configuration, is seated atop a ball valve 42 and rests against inner walls 48 of body 12 and is positioned directly under piston base 23. Ball valve 42 is seated atop a tube 44 which extends downward into reservoir 2.
• Vents 26 are formed in body 12 at the bottom of piston 22.
• an annular liner 49 lodged within a cylinder of the pump concentrically surrounding the body of the pump at the vents, can avoid product leakage between the button and shroud area.
• Liner 49 restricts the flow of composition 4 through vents 26 without restricting the flow of air into reservoir 2.
• Liner 49 may be made of any soft plastic material, such as foam, preferably polyethylene foam.
• Liquid pump 10 further includes a liquid inlet 34 and a discharge outlet 36 through which composition 4 exits the dispensing article 1.
• Discharge outlet 36 is formed in a spray nozzle 35 which is the terminal part of an orifice cup 37, which is variable in size.
• Orifice cup 37 may be made of any rigid plastic material, such as acetal. According to the present invention, the discharge volume per spray is selected in accordance with demonstrated consumer preference.
• Spring system 14 is provided with a spring of cylindrical spiral configuration. Spring 14 rests against inner walls 48 of body 12 and is positioned directly under piston base 23.
• Ball valve 42 opens allowing liquid composition 4 to be suctioned up through tube 44.
• Tube 44 draws liquid composition 4 from bottom 18 of reservoir 2 to an area directly below ball valve 42. It is transported through body 12 and toward orifice cup 37, wherein the fluid collects until it is discharged through nozzle 35. Therein the liquid composition 4 exits through discharge outlet 36.
• Concurrently the return stroke allows air to reenter the pump system through vent 26 and bringing the pressure above the liquid composition 4 in reservoir 2 back to atmospheric.
• a salad dressing composition 4 may require several actuations to suitably cover a salad.
• the consumer wants to limit the number of actuations to a reasonable work load.
• the number of actuations is 10, thereby delivering a total of ten Calories per serving, i.e., at one Calorie per spray.
• Salad dressing composition 4 is a food product, such as, for example, a low fat salad dressing.
• Ingredients of these liquid, non-emulsified, salad dressing products include edible vegetable oil, water, and food grade acids such as citric acid or acetic acid. Further ingredients may include, but are not limited to, preservatives, flavors, fragrances, thickeners, sugar, and salt.
• Essentially no lecithin is employed in the compositions with one advantage of avoiding the cost thereof, and another advantage of the pump being non-aerosol as preferred by consumers, and therefore not requiring lecithin.
• the vegetable oils can be any food grade liquid oil, including but not limited to soybean oil, olive oil, canola oil, corn oil, sunflower seed oil, and rapeseed oil.
• the vegetable oils may be saturated or unsaturated, however, non-hydrogenated oils are preferred.
• the amount of vegetable oil may range anywhere from 0.1 to 70%, preferably, 1 to 50%; more preferably, 3 to 30%; and most preferably from 5 to 20% by weight of the liquid product.
• the viscosity of the compositions may be adjusted to suit a particular product and to work with a particular dispenser variation.
• the viscosity of the compositions may range from 100 to 1000 cps as measured on the Brookfield Viscometer, RVT, at room temperature and spindle speed of 110.
• the viscosity ranges at 150 cps to 950 cps, most preferably, 200 to 600 cps for a vinaigrette type salad dressing composition.
• liquid salad dressing composition employed in the Examples that follow comprised soybean oil, water and a variety of minor ingredients, with an exemplary composition appearing in the Table below. TABLE 1. BALSAMIC VINAIGRETTE SPRAY
• the purpose of this experiment was to evaluate consumer preference for type of salad dressing spray delivery.
• An 8 oz bottle i.e., reservoir 2
• salad dressing composition 4 as specified in Example 1.
• Two different spray-top alternatives were evaluated for consumer liking.
• the first version was the spray-top currently used on the ICBINB! Spray bottle, i.e. a butter alternative spray called "I Can't Believe It's Not Butter! available from Unilever, Englewood Cliffs, New Jersey.
• the second version was the spray-top optimized for the salad dressing compositions 4, according to the present invention, with higher output per spray, i.e. a uniform 0.75 ml per spray.
• the ICBINB! spray top was generally found to deliver too little.
• the ICBINB! spray top was found to require too many actuations.
• BASES CVI Consumer Viability Index
• BASES CVI Consumer Viability Index
• BASES CVI provides an indication (on a scale of 0 to 100) of the probability of maintaining stable distribution for at least two years based on consumer reaction (not including marketing support).
• the key drivers of BASES CVI are product acceptance, product value perceptions (how do consumers perceive the product's value after using it), and concept appeal (does the idea generate strong consumer interest). The results are listed in the Table below.
• the optimized spray top having a discharge volume of about 0.75 ml per spray, has a significantly better chance of achieving success in the market.
• BASES has analyzed over 300 in-market initiatives and has found that 60% of products that fall in the 70-80 index range succeed, 35% are marginal, and the remaining 5% fail.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)
• Noodles (AREA)

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Publications (1)

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• 2006
  • 2006-04-07 US US11/399,764 patent/US20070237864A1/en not_active Abandoned
• 2007
  • 2007-03-19 WO PCT/EP2007/052567 patent/WO2007115901A1/en active Application Filing
  • 2007-03-19 CA CA002648587A patent/CA2648587A1/en not_active Abandoned
  • 2007-04-04 AR ARP070101426A patent/AR060292A1/es unknown
  • 2007-04-05 CL CL200700986A patent/CL2007000986A1/es unknown

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