WO2012069311A1 - Emballage pour concentré de thé - Google Patents

Emballage pour concentré de thé Download PDF

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Publication number
WO2012069311A1
WO2012069311A1 PCT/EP2011/069684 EP2011069684W WO2012069311A1 WO 2012069311 A1 WO2012069311 A1 WO 2012069311A1 EP 2011069684 W EP2011069684 W EP 2011069684W WO 2012069311 A1 WO2012069311 A1 WO 2012069311A1
Authority
WO
WIPO (PCT)
Prior art keywords
package
chamber
liquid composition
tea
weight
Prior art date
Application number
PCT/EP2011/069684
Other languages
English (en)
Inventor
Leonardo Andres Bianchi
Krzysztof Pawel Majchrzak
Annette Patricia Miles
Mick Alexis Riechmann
Original Assignee
Unilever Plc
Unilever N.V.
Hindustan Unilever Limited
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.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V., Hindustan Unilever Limited filed Critical Unilever Plc
Priority to EP11779669.8A priority Critical patent/EP2642867B1/fr
Priority to ES11779669.8T priority patent/ES2526148T3/es
Priority to PL11779669T priority patent/PL2642867T3/pl
Publication of WO2012069311A1 publication Critical patent/WO2012069311A1/fr

Links

Classifications

    • 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
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5816—Opening or contents-removing devices added or incorporated during package manufacture for tearing a corner or other small portion next to the edge, e.g. a U-shaped portion
    • B65D75/5822—Opening or contents-removing devices added or incorporated during package manufacture for tearing a corner or other small portion next to the edge, e.g. a U-shaped portion and defining, after tearing, a small dispensing spout, a small orifice or the like
    • 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
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/40—Packages formed by enclosing successive articles, or increments of material, in webs, e.g. folded or tubular webs, or by subdividing tubes filled with liquid, semi-liquid, or plastic materials
    • B65D75/44—Individual packages cut from webs or tubes
    • B65D75/48—Individual packages cut from webs or tubes containing liquids, semiliquids, or pastes, e.g. cushion-shaped packages
    • B65D75/50—Tetrahedral packages
    • 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
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, 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

Definitions

  • the present invention relates to packaged liquid compositions for diluting to prepare beverages.
  • the present invention relates to such packaged liquid compositions wherein the liquid composition comprises tea solids in an amount of from 3 to 30% by weight.
  • beverage Beverages based on the tea plant (Camellia sinensis) have been popular throughout the world for hundreds of years. Traditionally such beverages are produced by infusing tea leaves in hot water and separating the aqueous plant extract from the remaining insoluble plant material.
  • Today such beverages can be prepared by more convenient methods which dispense with the need for manipulation of insoluble plant material by the end-user or consumer.
  • the beverages can be prepared from instant powders, granules or liquid concentrates which can be conveniently dissolved and/or diluted in water.
  • liquid tea concentrates especially when packaged in unit doses, wherein a unit dose is suitable for dilution on-demand to make a palatable tea beverage.
  • WO 2010/015504 A discloses packaging for stabilizing consumable products.
  • the packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.
  • the exemplified products are liquid tea concentrates. We have now found that dispensing of liquid tea concentrates from packaging is facilitated by providing a package having specific features.
  • Tea for the purposes of the present invention means material from Camellia sinensis.
  • Green tea refers to substantially unfermented tea.
  • Black tea refers to substantially fermented tea.
  • Olelong tea refers to partially fermented tea.
  • “Fermentation” refers to the oxidative and hydrolytic process that tea undergoes when certain endogenous enzymes and substrates are brought together by mechanical disruption of the cells by maceration of the leaves. During this process colourless catechins in the leaves are converted to a complex mixture of yellow and orange to dark- brown polyphenolic substances.
  • “Fresh tea leaves” refers to tea leaves and/or stem that have never been dried to a water content of less than 30% by weight, and usually have a water content in the range 60 to 90%.
  • Tea juice refers to juice squeezed out from fresh tea leaves using physical force, as opposed to extracts produced by extraction of tea solids with the use of a solvent.
  • Viscosity is a measure of the internal resistance to flow exhibited by a fluid which is being deformed by shear stress.
  • viscosity refers to the viscosity (in mPa-s) as determined at a temperature of 20°C and a shear rate of 100 s '
  • a protocol for measuring the viscosity of a sample using a rheometer is set out below.
  • a TA Instruments AR2000 rheometer using a 60 mm diameter, 2° acrylic cone-and-plate configuration is used to measure the viscosity of a sample over a range of shear rates.
  • Rheology Advantage software (TA Instruments) is used to control the rheometer and to collect experimental data.
  • the temperature of the sample is controlled at 20°C using a
  • the present invention provides a package containing a liquid composition within a chamber, wherein the liquid composition comprises tea solids in an amount of from 3 to 30% by weight, wherein the chamber has a region which is openable to form a dispensing aperture through which the liquid composition can be dispensed, and wherein the minimum perimeter of a cross section of the dispensing aperture in a plane normal to the direction of flow of the liquid composition during dispensing is from 16 to 50 mm.
  • the specified perimeter of the dispensing aperture is found to allow consumers to easily handle the package and to allow dispensing of the liquid composition with minimum spillage.
  • tea concentrate is found not to flow freely and smoothly from the chamber under gravity.
  • the tea concentrate may flow from the package at such a high rate that it is difficult to direct the flow and/or it causes splashing of dilution liquid into which it is dispensed. This is especially undesirable for tea concentrates which are used to prepare hot beverages as splashing of hot dilution liquid may be hazardous but it is also inconvenient in the preparation of cold beverages owing to increased likelihood of spillage and mess.
  • the minimum perimeter of a cross section of the dispensing aperture in a plane normal to the direction of flow of the liquid composition during dispensing is a useful parameter in that it relates to the dimension of the smallest constriction which restricts flow of the liquid from the chamber.
  • the minimum perimeter of the dispensing aperture is at least 17 mm, most preferably at least 18 mm. Additionally or alternatively it is preferred that the minimum perimeter is no greater than 45 mm, more preferably no greater than 40 mm, more preferably still no greater than 35 mm, even more preferably no greater than 25 mm, most preferably no greater than 23 mm.
  • the chamber has an end which is openable to dispense the liquid composition, wherein the chamber extends away from the end to define a maximum longitudinal distance (I) which is perpendicular to a maximum transverse distance (w) and wherein the ratio (// w) of the longitudinal distance to the transverse distance is at least 1.3.
  • the high aspect ratio (i.e. the ratio / / w) of the chamber is found to allow consumers to easily to handle the package and to allow dispensing of liquid tea concentrate with minimum spillage.
  • the aspect ratio is preferably at least 1.5, more preferably at least 2.0 and most preferably at least 2.5. It is, however, preferred that the aspect ratio is not too high otherwise the package may become difficult to handle and/or store. Therefore the aspect ratio is preferably less than 20, more preferably less than 15, more preferably still less than 10 and most preferably less than 7.
  • the end of the chamber is preferably openable such that when it is fully open, the package can be held with the maximum longitudinal distance extending vertically downwards from the open end without flow of the liquid composition from the open end.
  • the liquid composition is dispensable from the open end at least when the package is oriented with the maximum longitudinal distance extending vertically upwards from the open end.
  • the package is preferably sized for containing a unit dose of the liquid composition suitable for dilution to prepare a beverage.
  • the chamber preferably has a total volume (Vj) of from 5 to 25 cm 3 , more preferably from 6 to 16 cm 3 and most preferably from 7 to 14 cm 3 .
  • the amount of liquid composition (Vi) contained in the chamber is from 4 to 18 cm 3 , more preferably from 5 to 15 cm 3 and most preferably from 6 to 14 cm 3 .
  • the package of the present invention provides for easy pouring, handling and/or opening for a consumer. In this respect it is possible to fill the chamber leaving little headspace and still provide for minimum spillage on opening.
  • the maximum longitudinal distance (I) of the chamber is at least 4 cm, more preferably at least 5 cm and most preferably at least 6 cm. However if the package is too long it can become difficult to handle or store. Thus it is preferred that / is less than 18 cm, more preferably less than 16 cm and most preferably less than 14 cm.
  • the maximum transverse distance (w) of the chamber is preferably within certain limits to allow ease of handling and/or storage. Thus it is preferred that w is less than 4.0 cm, more preferably less than 3.5 cm and most preferably less than 3.0 cm. Additionally or alternatively it is preferred that w is at least 1.0 cm, more preferably more than 1.5 cm and most preferably more than 2.0 cm.
  • the package is preferably sealed prior to opening.
  • the package is sealed to ensure that the chamber is impermeable to microbiological contaminants by which is meant that the packaged composition can be stored for at least 6 months at a temperature of 20°C without the amount of spore-forming bacteria (Bacillus and Clostridia spp) in the liquid composition increasing above 100 cfu / ml.
  • the package may be in the form of a sachet.
  • Preferred sachets have a hollow tubular body enclosed at one end by a first transverse seal and at another end by a second transverse seal.
  • the package may be a pillow-shaped or tetrahedral- shaped sachet.
  • the transverse seals are substantially parallel to each other whilst for tetrahedral-shaped sachets the transverse seals are substantially perpendicular to each other.
  • the package is tetrahedral shaped as this allows for easier handling of the package.
  • the package is in the form of a tetrahedral sachet, the package comprises triangular faces and it is preferred that the sachet can be rested on one of the triangular faces whilst the openable region is at the highest point of the package.
  • the package can be stably rested on a surface even after the region is opened without fear of the liquid composition spilling.
  • Sachets are typically formed from flexible packaging material.
  • the most preferred packaging material being plastic-foil laminate material, especially material comprising a metal (such as aluminium) foil layer sandwiched between two or more plastic (such as polyethylene terephthalate, polyethylene, polypropylene or combinations thereof) layers.
  • the openable region of the package preferably comprises a line of weakness in a wall of the chamber.
  • a line of weakness may be formed, for example, by scoring the wall (e.g. by laser or other means).
  • the package comprises a seal adjacent to the line of weakness in the wall and the seal comprises one or more perforations to aid initiation of a tear.
  • the line of weakness in the wall of the chamber and the seal are arranged to provide that the region is openable to form a spout.
  • the liquid composition comprises tea solids in an amount of from 3 to 30% by weight.
  • the liquid composition comprises tea solids in an amount of at least 4% by weight of the composition, more preferably at least 5% and most preferably at least 6%.
  • the amount of tea solids is not too high otherwise stability or portionability may be adversely affected.
  • the liquid composition comprises less than 20% tea solids by weight of the composition, more preferably less than 15% and most preferably less than 10%.
  • Juice expressed from tea leaves is found to produce beverages having organoleptic properties different from those of produced from conventional liquid tea concentrates. Furthermore, subjecting tea leaves to an expression step results in tea juice which contains relatively high levels of tea solids without having to subject the juice to a concentration step.
  • the liquid composition comprises expressed tea juice.
  • at least 50% by weight of the tea solids in the liquid composition are provided by the tea juice, more preferably at least 75% and most preferably from 90 to 100%.
  • the package is relatively easy to open without spillage even where the liquid composition has a relatively low viscosity.
  • the liquid composition preferably has a viscosity of less than 10 mPa s, more preferably less than 8 mPa s and most preferably from 1.5 to 6 mPa S.
  • the liquid composition may comprise black tea juice, green tea juice or a combination thereof.
  • the composition preferably comprises theaflavins and the weight ratio of theaflavin (TF1 ) to theaflavin digallate (TF4) is at least 2.0, more preferably at least 3.0, more preferably still at least 3.2 and most preferably from 3.5 to 5.0.
  • the amount of TF1 in the total theaflavins in the liquid composition is preferably at least 40% by weight, more preferably at least 42% by weight and most preferably from 45 to 60%.
  • the composition comprises green tea juice
  • the composition preferably comprises catechins and has a weight ratio of non-gallated catechins to gallated catechins of greater than 1.4:1 , more preferably greater than 1.6:1 , more preferably still greater than 1.8:1 and most preferably from 3:1 to 20:1.
  • Methods of measuring gallated and non-gallated catechin contents can be found, for example in the International patent application published as WO 2010/037768 (Unilever) which is hereby incorporated by reference in its entirety.
  • the liquid composition is tea juice and is substantially free from other ingredients. However, it may be desirable to include auxiliary ingredients in the liquid composition such as flavours, diluents (e.g. water), biopolymers or combinations thereof.
  • the package of the present invention may be manufactured by any suitable means but is preferably manufactured by a process comprising the steps of:
  • the moisture content of the fresh leaves during expression is preferably between 30 and 90% by weight, more preferably between 60 and 90%.
  • the amount of juice expressed is at least 50 ml per kg of fresh leaves, more preferably from 100 to 800 ml per kg of fresh tea leaves and most preferably from 200 to 600 ml per kg of fresh leaves.
  • the open chamber may conveniently be formed by drawing a web of packaging material around a mandrel; sealing the web into a hollow tube by applying a longitudinal seal; and forming a transverse seal in the tube.
  • a particularly suitable such process is a so-called “vertical form-fill-seal" process.
  • the tea juice may be dosed "as is", i.e. without any dilution.
  • the tea juice may be dosed simultaneously or sequentially with one or more auxiliary ingredients.
  • the tea juice and/or the package is subjected to a sanitisation step such as pasteurisation or UHT treatment.
  • a sanitisation step such as pasteurisation or UHT treatment.
  • the tea juice may be sanitised and the sanitised juice dosed into a previously-sanitised open chamber under sterile conditions.
  • the formed package may be subjected to a santisation step, for example by in-pack pasteurisation or retorting.
  • the sanitisation step should be such that the packaged liquid composition is shelf stable, by which is meant that the packaged composition can be stored for at least 6 months at a temperature of 20°C without the amount of spore-forming bacteria (Bacillus and Clostridia spp) in the liquid composition increasing above 100 cfu / ml.
  • Fig. 1 a is an elevational front view of a package according to an embodiment of the invention.
  • Fig. 1 b is a sectional side view of the package of Fig. 1 a.
  • Fig. 2a is an elevational front view of a package according to another embodiment of the invention.
  • Fig. 2b is an elevational side view of the package of Fig. 2a.
  • Fig. 2c is a plan view of the package of Fig. 2a after opening.
  • FIG. 1a and 1 b A package according to one embodiment of the invention is illustrated in Figs. 1a and 1 b.
  • the package (1) has a generally pillow shape defined by a wall (6) of flexible packaging material which is sealed at a top end by a first transverse seal (10) and at the bottom end by a second transverse seal (20) parallel with the first transverse seal (10). Between the two transverse seals (10, 20) there extends a hollow tubular body which defines a chamber (3).
  • the chamber (3) contains a liquid tea concentrate, for example an expressed liquid tea juice (2) above which there is a headspace (5).
  • the first transverse seal (10) has a bottom edge (10a) which extends substantially horizontally across the package (1 ) but which narrows towards one side edge of the package to form a generally oblong protrusion (6b) of the chamber (3) into the first transverse seal (10).
  • the wall (6) is scored with a transverse line of weakness (6a) which is tearable to form an open end (4) through which the liquid composition (2) can be dispensed.
  • Positioning of the score line (6a) part way up the protrusion (6b) provides that the part of the protrusion below the opening (4) forms a spout to aid pouring of the liquid composition (2).
  • the openable end (4) comprises an aperture (not shown) surrounded at its perimeter by the line of weakness (6a).
  • the chamber (3) extends away from the openable end (4) for a maximum longitudinal distance (/) which is much greater than the maximum transverse distance (w) to provide the package with a high aspect ratio.
  • a second embodiment of a package according to the invention is illustrated in Figs. 2a, 2b and 2c.
  • the package (1 ) has a generally tetrahedral shape defined by a wall (6) of flexible packaging material which is sealed at a top end by a first transverse seal (10) and at the bottom end by a second transverse seal (20) perpendicular to the first transverse seal (10).
  • the first transverse seal (10) has a bottom edge (10a) which extends substantially horizontally across the package (1 ) but which narrows towards one side edge of the package to form a generally oblong protrusion (6b) of the chamber (3) into the first transverse seal (10).
  • the wall (6) is scored with a transverse line of weakness (6a) which is tearable to form an open end (4) through which the liquid composition can be dispensed.
  • the seal (10) also comprises a line of perforations (10b) formed therethrough and generally aligned with the line of weakness (6a). Perforation of the seal (10) in this manner allows for easy initiation of the tear line which forms the opening (4) of the chamber (3).
  • the openable end (4) comprises an aperture (4a) surrounded at its perimeter by the line of weakness (6a) as shown in Fig. 2c.
  • the chamber (3) extends away from the openable end (4) for a maximum longitudinal distance (/) which is much greater than the maximum transverse distance (w) to provide the package with a high aspect ratio.
  • the package has four substantially triangular faces.
  • One of the triangular faces (30) is generally opposite to the openable end (4).
  • the package (1 ) can be rested on the triangular face (30) whilst the openable end (4) is at the highest point of the package. This arrangement allows for the package to be stably rested on a surface even after the end (4) is opened without fear of the liquid composition spilling from the aperture (4a).
  • the effect of the aperture dimensions on pouring properties was studied for sachets similar to the package described with reference to Figs. 2a to 2c.
  • the packages used all had a transverse distance (w) of 2.5 cm and had a longitudinal distance (I) of either 8 or 10 cm.
  • Packages with a longitudinal distance (I) of 8 cm contained 8 ml of black tea juice made as described in WO 2009/059927 whilst those of longitudinal distance (I) of 10 cm contained 10 ml of the black tea juice.
  • the aperture size was varied by varying the width of the protrusion (6b) and/or the line of weakness (6a) (which was scored by laser).
  • the sachet designs were similar to the package described with reference to Figs. 2a to 2c and differed only in the aspect ratio of the chamber.
  • the longitudinal distance (/) was 8 cm and the transverse distance (w) was 2.5 cm
  • the longitudinal distance (I) was 5 cm and the transverse distance (w) was 4.5 cm.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un emballage (1) contenant une composition liquide dans une chambre (3), la composition liquide comprenant des matières solides de thé en une quantité de 3 à 30 % en poids, la chambre ayant une région (4) qui peut être ouverte pour former une ouverture de distribution (4a) à travers laquelle la composition liquide peut être distribuée, et le périmètre minimal (6a) d'une section transversale de l'ouverture de distribution (4a) dans un plan normal par rapport à la direction d'écoulement de la composition liquide pendant la distribution étant de 16 à 40 mm.
PCT/EP2011/069684 2010-11-26 2011-11-08 Emballage pour concentré de thé WO2012069311A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP11779669.8A EP2642867B1 (fr) 2010-11-26 2011-11-08 Emballage pour thé concentré
ES11779669.8T ES2526148T3 (es) 2010-11-26 2011-11-08 Envase para concentrado de té
PL11779669T PL2642867T3 (pl) 2010-11-26 2011-11-08 Opakowanie na herbaciany koncentrat

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP10306302 2010-11-26
EP10306302.0 2010-11-26
EP11170092 2011-06-16
EP11170092.8 2011-06-16

Publications (1)

Publication Number Publication Date
WO2012069311A1 true WO2012069311A1 (fr) 2012-05-31

Family

ID=44913294

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2011/069684 WO2012069311A1 (fr) 2010-11-26 2011-11-08 Emballage pour concentré de thé

Country Status (4)

Country Link
EP (1) EP2642867B1 (fr)
ES (1) ES2526148T3 (fr)
PL (1) PL2642867T3 (fr)
WO (1) WO2012069311A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8603557B2 (en) 2009-09-11 2013-12-10 Kraft Foods Group Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2293366A (en) * 1994-09-23 1996-03-27 Pavlos Yiannakopoulos A sachet which can be converted into a cup
EP0875369A2 (fr) * 1997-04-28 1998-11-04 Dai Nippon Printing Co., Ltd. Emballage et son procédé de fabrication et système de fabrication
US20050241976A1 (en) * 2004-04-30 2005-11-03 Britto James J Flexible container
WO2009059927A2 (fr) 2007-11-05 2009-05-14 Unilever Plc Procédé de préparation de produits à base de thé
WO2010015504A1 (fr) 2008-08-07 2010-02-11 Unilever Plc Conditionnement pour stabiliser des produits consommables
WO2010037768A1 (fr) 2008-10-02 2010-04-08 Unilever Plc Procédé de fabrication de produits de thé

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2293366A (en) * 1994-09-23 1996-03-27 Pavlos Yiannakopoulos A sachet which can be converted into a cup
EP0875369A2 (fr) * 1997-04-28 1998-11-04 Dai Nippon Printing Co., Ltd. Emballage et son procédé de fabrication et système de fabrication
US20050241976A1 (en) * 2004-04-30 2005-11-03 Britto James J Flexible container
WO2009059927A2 (fr) 2007-11-05 2009-05-14 Unilever Plc Procédé de préparation de produits à base de thé
WO2010015504A1 (fr) 2008-08-07 2010-02-11 Unilever Plc Conditionnement pour stabiliser des produits consommables
WO2010037768A1 (fr) 2008-10-02 2010-04-08 Unilever Plc Procédé de fabrication de produits de thé

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8603557B2 (en) 2009-09-11 2013-12-10 Kraft Foods Group Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings

Also Published As

Publication number Publication date
ES2526148T3 (es) 2015-01-07
EP2642867B1 (fr) 2014-10-22
EP2642867A1 (fr) 2013-10-02
PL2642867T3 (pl) 2015-03-31

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