WO2008054269A1

WO2008054269A1 - Disposable napkin

Info

Publication number: WO2008054269A1
Application number: PCT/SE2006/001256
Authority: WO
Inventors: Daniel Solberg; Hans Wallenius; Robert Kling; Sara LUNDSTRÖM
Original assignee: Sca Hygiene Products Ab
Priority date: 2006-11-03
Filing date: 2006-11-03
Publication date: 2008-05-08

Abstract

A disposable napkin (101) comprising one or several plies of fibrous material. The napkin comprises atmosphere-enhancing means in the form of a combination of a scent means (106) and a visually-detectable means (102- 105), which are arranged to cooperate synergetically and thus convey a positive experience of a certain pre-determined character to a person.

Description

DISPOSABLE NAPKIN

TECHNICAL FIELD

The invention concerns a disposable napkin comprising one or several plies of fibrous material. The invention particularly concerns disposable napkins for public environments, such as dining halls, restaurants and cafes.

BACKGROUND ART

When furnishing dining halls, restaurants and cafes, much trouble is taken to choose furnishings, carpets, textiles and colour schemes that will create a pleasant and agreeable atmosphere for meeting and eating. A restaurant or a cafe often has an interior design that is intended to create and convey a certain atmosphere to its visitors. Many restaurants and cafes also have their own disposable napkins, which have been especially chosen to match the rest of the decor.

The atmosphere and ambience in such premises depends not just on the decor but also on a number of other factors, such as lighting, temperature, noise level and odours. Thus, there are a number of ways in which to affect how a certain environment is perceived. Unfortunately, measures to improve ambience are often relatively costly as they involve changing the decor, repainting, etc.

It is previously known to use scents in different types of paper products, such as disposable handkerchiefs, kitchen paper, wet wipes, toilet paper, or the like. The purpose of providing such products with scents is to convey information regarding the function and properties of the product. For example, a wet wipe or a kitchen paper usually smell of lemon, which is a smell that is associated with cleaning in that context. Other smells that are associated with cleaning are pine and certain perfumes of the type used in washing powder. Paper handkerchiefs can smell of menthol, which is associated with their function of counteracting the symptoms of colds.

An example of a fibre product, for example a tissue product with an additive that conveys wordless information about the product is described in WO 2005/031067. The fibre product in WO 2005/031067 comprises an ingredient which can be a moisturiser, a lotion, vitamins, perfumes, medical agents, therapeutic agents, germicidal means, odour inhibitors, aromatherapy means, softeners or combinations of such additives. The ingredient shall preferably comprise chamomile and/or aloe and/or vitamin E and/or perfume.

A purpose of the invention is thus to offer a simple, easily modified and cheap way to enhance a pleasant atmosphere in an eating place, such as a dining hall, a restaurant or a cafe.

DESCRIPTION OF THE INVENTION

In accordance with the invention, a disposable napkin of the type mentioned in the introduction has now been achieved, which napkin comprises one or several plies of fibrous material. The napkin according to the invention is primarily characterised in that it comprises atmosphere-enhancing means in the form of a combination of a scent means and a visually-detectable means, which are arranged to cooperate and thus convey an experience of a certain pre-determined character to the person receiving it.

The fibrous material can be of any type suitable for the purpose, such as various types of cellulose-based paper material, with or without added synthetic fibres and/or regenerated cellulose fibres (viscose). It is also possible to use fibre material which consists entirely of synthetic fibres and/or regenerated cellulose fibres. However, it is usually desirable that a napkin has a certain absorption ability, or is at least wettable. If the fibre material contains a high proportion of fibres with hydrophobic properties, it can therefore be suitable to treat the fibre material with some type of surfactant. Such surfactants are well-known to the person skilled in the art and are not described in more detail here.

The invention is based on the realisation that simultaneous stimulation of the senses of smell and sight, where the scent and the visual signal have a clear connection, intensifies the perception of both the scent and the visual message. By simultaneously subjecting a person to a scent and a visual impression, it is thus possible by means of the invention to influence and steer a person's impression of the surrounding environment in a controlled manner.

Accordingly, the atmosphere-enhancing means has no connection whatsoever with the traditional use of the napkin as a wiping means or a protection from soiling. Instead, it gives the napkin a completely new function as it transfers information connected to the environment in which the napkin is used.

The visual means can be a colour, a pattern, an image, a text or a combination of these. The visual means should preferably convey a signal which can be associated with food or drink. For example, the visual means can be a picture of a plate of food with lifelike colours and with a text that can be associated with, or that describes, that dish. The visual means can comprise a logotype printed in a colour which can be associated with the scent means or a logotype that has a clear connection with a type of food. Several more variations and combinations of visual means are of course possible.

The scent means is preferably arranged to exude a scent of a type of food, a drink or a spice or spice mixture which gives a positive impression and can be expected to occur naturally in that specific environment. In premises where food and drink are consumed, it has been shown that scents of this type are perceived as agreeable and pleasure-enhancing. Scents of baking, certain fruits, coffee, vanilla, chocolate, and spices such as cinnamon, juniper and cloves are considered to be particularly agreeable.

Therefore, in accordance with the invention, the scent means can advantageously be arranged to convey one or more of the following scents: coffee, vanilla, chocolate, caramel, cinnamon, juniper, apple, cloves, orange and ginger, and most preferably one of the following: coffee, vanilla, chocolate, cinnamon and apple. The scents can suitably be combined so as to give a sensation of a particular dish or drink, for example apple pie with vanilla sauce, mulled wine, cinnamon buns, ginger snaps, or the like.

Examples of suitable combinations of scent means and visually detectable means are a picture of a coffee cup together with a scent of coffee, a picture of an apple pie combined with a scent of apple and/or vanilla, a Christmas napkin with a picture of ginger snaps, saffron buns or the like and a scent of, for example, cinnamon, ginger, Seville orange, cloves or similar spices or spice mixtures. A napkin with a drink tumbler enhances the impression of the scent of gin and tonic (juniper) and an image of a champagne glass gives a stronger impression of the scent of champagne.

To give examples of uses in specific environments, an image of a cinnamon bun with the scent of cinnamon can be suitable in a cafe environment, while a napkin with an image of a sprig of a herb and a scent of herbs can be suitable in a restaurant. A smoky scent can suit a restaurant which specialises in fish and seafood, or a rustic restaurant which serves barbecue- style food.

The fact that the napkin simultaneously sends out a scent signal and a visual signal, creates a synergetic effect, which makes it possible for a person who is subjected to the combined signals to detect and recognise a scent at a considerably lower concentration of the scent than would otherwise be possible. Certain scents, which in themselves are perceived as pleasant, have proved to be unsuitable for use as ambience-enhancing means in accordance with the invention. Accordingly, scents that are strongly associated with cleaning agents, detergents, wet wipes, hygiene products (shampoo, soap, deodorants) and the like are not perceived to be ambience-enhancing in an environment where people eat, drink and meet. Examples of scents that are used in this way for other experiences and products are pine, lemon, menthol and various perfumes and floral scents.

The scent can be applied to the napkin in any suitable manner, for example by spraying, printing or coating. The scent can be arranged on the surface of the napkin or between plies inside the napkin. Moreover, the scent can be arranged in a carrier, such as in a glue or in micro-capsules. Another alternative is to mix the scent into the colour that is used to print a pattern or image onto the napkin.

In accordance with one embodiment of the invention, the scent is arranged in such a way that it is not released until the napkin is removed from the outer package, or when the napkin is subjected to mechanical influence, for example when it is folded while the table is being laid or when it is handled during use. This can be achieved, for example, by arranging the scent in micro-capsules which burst when they are subjected to friction or pressure.

BRIEF DESCRIPTION OF DRAWINGS

The invention will be described in more detail below with reference to the embodiments shown in the attached drawings, in which

Fig. 1 shows a napkin in accordance with the first embodiment of the invention,

Fig. 2 shows a napkin in accordance with a second embodiment of the invention, Fig. 3 shows a napkin in accordance with a third embodiment of the invention.

DESCRIPTION OF EMBODIMENTS

The napkins 101 , 201 , 301 in Figs 1 -3 are manufactured of one or several layers or plies of fibrous material, for example cellulose-based absorbent material, such as tissue or airlaid. As mentioned previously, it is also possible to use fibrous materials which entirely or partially consist of synthetic single- or multi-component fibres and/or regenerated cellulose fibres, such as fibres comprising polyamide, polypropylene, polythene, polyester, viscose, etc. Multi-ply napkins can be laminated in a conventional way by co-embossing of the component plies or by gluing.

The napkin 101 shown in Fig. 1 is provided with an image of a coffee cup 102 filled with coffee 103. Under the image of the coffee cup 102 can be seen the text "Cafe" 104 and above the image there are three coffee beans 105. The images are suitably executed in lifelike colours, so that the coffee 103 and the coffee beans 105 are brown. The text 104 need not have a colour which is associated with the depicted drink 103 but can instead be considered to convey in itself sufficient information about the expected scent.

Moreover, the napkin 101 in Fig. 1 is provided with a scent means 106, which is arranged to exude a scent of coffee. It has been found that the scent of newly-ground coffee beans is a particularly preferred coffee scent.

The scent can be applied to the napkin 101 in a coating, by spraying, by printing, in a glue, or in microcapsules glued to the napkin. The scent can be applied to the surface of the napkin or between plies in the napkin. A simple way to provide the napkin with a scent means 106 is by applying one or more strands of glue or glue surfaces containing the scent means between two plies in the napkin. Placing the scent means 106 in this way also has the advantage of avoiding the scent means being transferred to a user's skin when the napkin 101 is used for wiping the hands or face.

A napkin such as the one shown in Fig.1 gives an easily-detected signal that there is coffee nearby and has a marked ambience-enhancing effect, for example in a cafe environment.

Fig. 2 shows a napkin 201 , which is intended for use in a restaurant environment or a dining hall. The napkin is decorated with images of various herbs 202, such as sage, thyme, allspice and rosemary and has a scent means 206 which conveys a scent of one or several herbs.

Scents of this type are perceived to be fresh and pleasant and give an impression that good, well-prepared food is served on the premises. It is important in a restaurant environment to avoid sickly smells or an unpleasantly heavy smell of cooking. Herbs and spices convey a fresher, more pleasant smell of food than other scents associated with food, such as the smell of frying, or the like.

A further variation of a napkin 301 in accordance with the invention is shown in Fig. 3. The napkin in Fig. 3 is intended to be used as a Christmas napkin and is provided with an image of a ginger snap 302 and a sprig of lingonberry 303, which intensify the "Christmas scent" conveyed by the scent means 306 of the napkin 301. The scent means 306 is suitably some type of spice or spice mixture associated with ginger snaps, mulled wine, or Christmas in general. Examples of this type of spice are cinnamon, cloves, ginger, Seville orange and vanilla.

The napkins shown in the Figures are of course merely examples which illustrate the invention. As described previously, it is of course possible to provide the napkins with other types of visual indicators than those shown, such as colours, patterns and logotypes, and to use images other than those shown.

Claims

1. Disposable napkin (101) comprising one or several plies of fibrous material c h a r a c t e r i z e d i n that the napkin comprises atmosphere- enhancing means in the form of a combination of a scent means (106) and a visually-detectable means (102-105), which are arranged to cooperate synergetically and thus convey a positive experience of a certain predetermined character to a person.

2. Disposable napkin (101 ) in accordance with claim 1 , wherein the visual means (102 -105) is a colour, a pattern, an image, a text or a combination of two or more of these means.

3. Disposable napkin (101 ) in accordance with claim 1 or 2, wherein the scent means is arranged to exude a scent of a type of food, a drink, a spice or a spice mixture.

4. Disposable napkin (101 ) in accordance with claim 3, wherein the scent means (106) is arranged to convey one or more of the following scents: coffee, vanilla, chocolate, caramel, cinnamon, apple, cloves, juniper, orange and ginger.

5. Disposable napkin (101 ) in accordance with claim 4, wherein the scent means (106) is arranged to convey one or more of the following scents: coffee, vanilla, chocolate, cinnamon and apple.

6. Disposable napkin (101 ) in accordance with any one of the preceding claims, wherein the scent means (106) is applied to the napkin (101 ) by spraying, printing, impregnating or coating.

7. Disposable napkin (101) in accordance with any one of claims 1 -5, wherein the scent means (106) is arranged in a carrier such as a glue, a colour, or micro-capsules.

8. Disposable napkin (101 ) in accordance with any one of the preceding claims, wherein the scent means (106) is arranged to be activated through mechanical influence.