WO2018200361A1 - Composition, formule et procédé de fabrication d'un accélérateur de refroidissement - Google Patents

Composition, formule et procédé de fabrication d'un accélérateur de refroidissement Download PDF

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Publication number
WO2018200361A1
WO2018200361A1 PCT/US2018/028813 US2018028813W WO2018200361A1 WO 2018200361 A1 WO2018200361 A1 WO 2018200361A1 US 2018028813 W US2018028813 W US 2018028813W WO 2018200361 A1 WO2018200361 A1 WO 2018200361A1
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WO
WIPO (PCT)
Prior art keywords
approximately
ice
composition
aqueous
melter
Prior art date
Application number
PCT/US2018/028813
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English (en)
Inventor
Douglas Shuntich
Original Assignee
Supercooler Technologies, Inc.
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
Priority claimed from US15/495,552 external-priority patent/US20170283675A1/en
Application filed by Supercooler Technologies, Inc. filed Critical Supercooler Technologies, Inc.
Publication of WO2018200361A1 publication Critical patent/WO2018200361A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
    • C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
    • C09K5/02—Materials undergoing a change of physical state when used
    • C09K5/06—Materials undergoing a change of physical state when used the change of state being from liquid to solid or vice versa
    • C09K5/066—Cooling mixtures; De-icing compositions

Definitions

  • This invention relates to cooling and chilling
  • Packaged- ice such as different weights of bagged ice has been popular to be used in portable coolers to chill canned and bottled beverages.
  • Packaged-ice has generally become standardized over the past decades with a few popular sizes in the U.S. and around the world dominating the sales.
  • the 10 lb bag of packaged- ice is the most popular retail version of packaged-ice in the U.S., followed in descending popularity by 20 lb, 8 lb, 7 lb and 5 lb bags of packaged-ice .
  • the bags of packaged- ice generally comprise loose ice cubes, chips and the like, that are frozen fresh water.
  • the standard use of the bags of ice is having the consumer place the bag(s) loosely in cooler containers, and then adding canned and/or bottled beverages, such as sodas, waters to the coolers containing the packaged-ice .
  • a primary objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for chilling and cooling beverages, desserts and food items to selected desired temperatures by adding the items to different mixtures of brine solutions and bags of loose ice.
  • a secondary objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for evenly chilling and cooling beverages, desserts and food items by submersing the items in an aqueous selected salinity of an ice-melter mixture, such as sodium chloride x salt' and/or calcium chloride, that is combined with loose ice.
  • an aqueous selected salinity of an ice-melter mixture such as sodium chloride x salt' and/or calcium chloride
  • a third objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for evenly chilling and cooling alcoholic and non-alcoholic beverages to desired temperatures below freezing by using preselected aqueous salinity solutions of an ice-melter mixture, combined with loose ice.
  • a fourth objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for evenly chilling and cooling desserts by using preselected aqueous salinity solutions of an ice- melter mixture, combined with loose ice.
  • a fifth objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for rapidly chilling beverages, desserts and food items by reducing chill time from hours to minutes.
  • a sixth objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems for keeping beverages, foods and desserts chilled for extended lengths of time (greater than
  • the extended periods of time are beneficial for transporting food, dessert and beverage items that take along time to transport.
  • a seventh objective of the present invention is to provide methods, processes, compositions, apparatus, kits and systems, to be used in the creation of homemade and/or chef created ice creams or frozen desserts that require precision temperature control during freezing.
  • Novel aqueous solutions of a selected salinity of ice- melter (such as sodium chloride 'salt' and/or calcium chloride) can be poured in a pre-defined amount evenly over a known amount of bagged- ice in a cooler, creating a selected salinity of ice- melter (such as sodium chloride 'salt' and/or calcium chloride)
  • a selected salinity of ice- melter such as sodium chloride 'salt' and/or calcium chloride
  • precisely controlled and evenly distributed temperature (within a few degrees Fahrenheit) can be obtained within the ice- solution mixture.
  • Canned and bottled beverages (and other items) can be submerged in the precision controlled temperature ice-solution mixture to create certain desired effects only possible by chilling items to a known
  • This aqueous solution can be sold in packages, such as but not limited to bottles, and the like, clearly delineated to be used with standardized amounts of packaged- ice in the U.S. and abroad, and in a variety of mixtures to obtain certain precision temperature ranges to create desired cooling effects on beer, beverages, ice-creams, and more.
  • An aqueous ice-melter composition can include and can consist of deionized water, calcium chloride, magnesium chloride, a taste modifier, propylene glycol, vegetable glycerin, and a defoamer concentrate.
  • the taste modifier can be selected from at least one of stevia Extract (RebA) , Aspartame, monk fruit, dextrose, maltodextrin .
  • the defoamer concentrate can be selected from at least one of food grade silicone emulsions, emulsified insoluble oils, polydimethylsiloxanes , silicones, alcohols, stearates and glycols.
  • the aqueous ice-melter composition can include
  • a narrower range of the aqueous ice-melter composition can include approximately 30 to approximately 35% deionized water, approximately 2 to approximately 4 % calcium
  • An embodiment of the aqueous ice-melter composition of claim 1, further can include approximately 30 % deionized water, approximately 3 % calcium chloride, approximately 11.7 % magnesium chloride, approximately 1.4 % taste
  • An aqueous solution and ice water composition for cooling and chilling beverages and desserts to selected temperatures below approximately 32F can combine a mixture of deionized water, calcium chloride and magnesium chloride to form an aqueous solution, and a selected amount of loose ice combined with the aqueous solution to form a solution- water ice mix having a selected temperature, and wherein beverage and dessert products submersed in the solution- water ice mixture are cooled and chilled to below
  • the aqueous solution can consist of or can include deionized water, calcium chloride, magnesium chloride, a taste modifier, propylene glycol, vegetable glycerin, and a defoamer concentrate .
  • taste modifier can be selected from at least one of: stevia Extract (RebA) , Aspartame, monk fruit, dextrose, maltodextrin.
  • the defoamer concentrate can be selected from at least one of: food grade silicone emulsions, emulsified insoluble oils, polydimethylsiloxanes, silicones, alcohols, stearates and glycols .
  • Fig. 1 shows an embodiment of a 51b ice bag of loose ice and 1 liter aqueous solution and cooler with SWIM mix.
  • Fig. 2 shows an embodiment of a 7/8lb ice bag of loose ice and 1.5 liter aqueous solution and cooler of SWIM mix.
  • Fig. 3 shows an embodiment of a 101b ice bag of loose ice and 1.75 liter aqueous solution and cooler of SWIM mix.
  • Fig. 4 shows the four steps of using the embodiment of Fig. 1 for a 51b ice bag and 1 liter aqueous solution with a cooler container.
  • Fig. 5 shows the four steps of using the embodiment of Fig.
  • Fig. 6 shows the four steps of using the embodiment of Fig. 3 for a 101b ice bag and 1.75 liter aqueous solution with a cooler container.
  • FIG. 7 shows the four steps of using the embodiment of Fig.
  • FIG. 8 shows the four steps of using the embodiment of Fig. 3 for using 4 101b ice bags and 4 1.75 liters aqueous solution with a cooler container.
  • FIG. 9A and 9B is a flow chart showing the steps for making the composition formula of TABLE 7.
  • the invention can utilize bottled, and optionally uniquely colored aqueous solutions made of varying
  • salinities of Sodium Chloride (NaCl) or Sea Salt at specific salinities e.g. 120 - 160 °/oo, 180 - 220 °/oo, 230 - 270 °/oo, 280 - 320 °/oo, 330 - 360 °/oo and others
  • °/oo refers to grams per liter of water, or to grams per
  • the aqueous solutions can be contained in bottles of selected quantities (e.g. 1-liter, 1.5-liter, 1.75-liter, 2- liter, and other quantities) for the purpose of being poured over specific quantities of loose ice (5 lbs, 7 lbs, 8 lbs, 10 lbs, and other quantities, from typical bag sizes) in a typical portable beverage cooler to create a Solution-Water- Ice Mix (SWIM) within a specific temperature range below the freezing point of water (32 deg F) .
  • SWIM Solution-Water- Ice Mix
  • the active temperature lowering ingredient in the solution is a salt, such as but not limited to Sodium
  • a catalyst agent such as but not limited to Calcium (Ca) ,
  • Calcium Citrate Ca3 (C6H507) 2 , and/or other forms of Calcium can be included in the solution for reducing the aggressive corrosive characteristics of the Sodium Chloride on bare metals, leathers, and other substances.
  • Optional buffering additives can also be used in the solution, such as but not limited to vegetable derivatives, such as vegetable glycerin or vegetable glycerol, food coloring, propylene glycol, flavorings, sweeteners, and the like, and any combinations thereof.
  • an optional deterrent additive such as but not limited to Alum, extract of Lemon, orange, lime, and other strong citrus or pepper, or bitter cherries, and the like, and any combination thereof, can be added to act as a pet and child deterrent and safety agent in order to prevent ingestion of significant quantities which may prove harmful in selected applications for children, elderly, pets, and the like .
  • Tables 1-5 show the components of the novel aqueous solutions and their component ranges and amounts for
  • SWIM Solution-Water- Ice Mix
  • SWIM temperatures allow certain desirable effects to be achieved on beverages, beer, ice-creams, smoothies, milkshake, popsicles, and cold treat emulsifiers (such as but not limited to FROSTIES ® and SLURPEES ® ) placed in the SWIM that are impossible to achieve using ice alone or by mixing fresh water with ice in a cooler.
  • cold treat emulsifiers such as but not limited to FROSTIES ® and SLURPEES ®
  • the variable that determines the initial temperature of the SWIM is the salinity of the Brine.
  • novel aqueous solutions can also be color coded according to salinity, which is directly related to the resultant SWIM temperature and possible effects.
  • the following TABLE 6 shows how the color code may be used to identify differing salinities of bottled aqueous solutions.
  • the invention can pertain to the specific volumes, salinities, and color coding of the Solution.
  • Blue can represent the coldest SWIM and has the highest salinity.
  • Red can represent the warmest SWIM and the lowest salinity.
  • Other colors such as but not limited to clear, black, white, and other variations, can be used.
  • the invention can pertain to any volume (s) that when mixed exactly with certain standard quantities of bagged-ice will produce a usable SWIM for submerging and supercooling reasonable and expected amounts of canned or bottled
  • a 101b bag of ice plus certain volume of the novel aqueous solution should be expected to allow up to 6 12 -02 cans to be
  • coolers and aluminum or metal coolers .
  • Fig. 1 shows an embodiment of a 51b ice bag 10 holding loose ice 12 and 1 liter aqueous solution 14 with a cooler 16 containing the Solution-Water- Ice Mix (SWIM) 18 having a specific temperature range below the freezing point of water (32 deg F) .
  • SWIM Solution-Water- Ice Mix
  • Fig. 2 shows an embodiment of a 7 or 81b ice bag 20 holding loose ice 22 and 1.5 liter aqueous solution 24 with a cooler 26 containing the Solution-Water-ice Mix (SWIM) 28 having a specific temperature range below the freezing point of water (32 deg F) .
  • SWIM Solution-Water-ice Mix
  • Fig. 3 shows an embodiment of a 101b ice bag 30 holding loose ice 32 and 1.75 liter aqueous solution 34 with a cooler 36 containing the Solution-Water- Ice Mix (SWIM) 38 having a specific temperature range below the freezing point of water (32 deg F) .
  • SWIM Solution-Water- Ice Mix
  • Fig. 4 shows the four steps of using the embodiment of Fig. 1 for a 51b ice bag 10 and 1 liter aqueous solution 14 with a cooler container 16.
  • Step 1 has the cooler container 16 holding loose ice 12.
  • Step 2 has the aqueous solution from 1 liter container 14 being poured over the ice 12 in the container 16.
  • Solution in container 16 having a
  • Step 3 has the cooler 16 with Solution-Water- Ice Mix (SWIM) 18 inside having temperature of approximately 6F to approximately 9F.
  • Step 4 has the product 19, such as ice cream containers submersed in the SWIM 18, being used to keep the store bought ice cream in a perfect emulsion for outdoor settings .
  • SWIM Solution-Water- Ice Mix
  • Specific useful temperature ranges in the SWIM can be expected to last 8 hours in a cooler per 101b bag of ice and 1.75 liters of solution.
  • the temperature ranges of the SWIM can last within indoor and outdoor environments having temperatures of approximately 65F to approximately 85F.
  • Fig. 5 shows the four steps of using the embodiment of Fig. 2 for a 7 or 81b ice bag 20 and 1.5 liter aqueous solution 24 with a cooler container 26.
  • Step 1 has the cooler container 26 holding loose ice 22.
  • Step 2 has the aqueous solution from 1.5 liter container 24 being poured over the ice 22 in the container 26.
  • Step 3 has the cooler 26 with Solution-Water- Ice Mix (SWIM) 28 inside having temperature of approximately 15F to approximately 18F.
  • Step 4 has the product (s) 29, such as canned and bottled beverages submersed in the SWIM 28, being used to keep the store bought beverages in a super cooled liquid state for outdoor settings where a variety of the canned and bottled beverages are supercooled but not allowed to freeze hard due to the consistent temperature of the SWIM.
  • SWIM Solution-Water- Ice Mix
  • the super cooled beverages can then be 'slushed'
  • SWIM will last for 8 to 12 hours or more in a single 101b package of ice with one 1.75 liter aqueous ice-accelerator solution in outdoor settings .
  • the supercooled beverages remain at a temperature below freezing without freezing hard.
  • Fig. 6 shows the four steps of using the embodiment of Fig. 3 for a 101b ice bag 30 and 1.75 liter aqueous solution 34 with a cooler container 36.
  • Step 1 has the cooler container 36 holding loose ice 32.
  • Step 2 has the aqueous solution from 1.75 liter container 34 being poured over the ice 32 in the container 36.
  • Solution in container 36 having a salinity of 250 °/oo, where a Red Colored Aqueous Solution container 34 can be used here.
  • Step 3 has the cooler 36 with Solution-Water- Ice Mix (SWIM) 38 inside having
  • SWIM Solution-Water- Ice Mix
  • Step 4 has the product (s) 39, such as canned and bottled beer submersed in the SWIM 38, being used to keep the store bought beer 39 for chilling the beer to its freezing point but not allowing the beer to freeze.
  • the chilled beer (or other beverages) submerged in the SWIM will remain at optimal temperatures for 8 to 12 hours or more in a single 101b package of ice with one 1.75 liter aqueous ice-accelerator solution in outdoor settings.
  • the beer will remain in a liquid state near or slightly below (or above) it's freezing point without freezing hard, and at up to 10 degrees below the freezing point of water (32F) .
  • This temperature provides an optimal crispness and flavor as well as allowing the beverage to remain colder longer during consumption.
  • the temperatures of 22F to 24F are not
  • FIG. 7 shows the four steps of using the embodiment of Fig. 3 for using 2 101b ice bags 32 and 2 1.75 liters 34 aqueous solution with a cooler container 36.
  • Step 1 has the cooler container 36 holding loose ice 32 from 2 101b bags 30.
  • Step 2 has the aqueous solution from 2 1.75 liter containers 34 being poured over the ice 32 in the container 36.
  • Solution in containers 34 can have a salinity of 200
  • Step 3 has the cooler 36 with Solution-Water-ice Mix (SWIM) 38 (x 2) at temperatures between 18 to 21F.
  • Step 4 has the product (s) 39, such as soft serve ice cream in packages submersed in the SWIM 38, being used to keep the soft serve ice cream in a consistent emulsion state at temperatures between 18 to 2IF, and for supercooling
  • SWIM Solution-Water-ice Mix
  • the super cooled beverages can then be 'slushed'
  • the supercooled state for beverages submerged in the SWIM will last for 8 to 12 hours or more in a single 101b package of ice with one 1.75 liter aqueous ice-accelerator solution in outdoor settings.
  • the supercooled beverages remain at a temperature below freezing without freezing hard.
  • Soft-serve ice-creams such as those provided by Dairy Queen ® and other ice-cream or custard stores generally require a temperature between 18F and 21F to maintain their soft emulsion, whereas store-bought container ice-cream will melt to liquid at these temperatures and therefore require the 6F to 9F temperature ice-accelerator to maintain their
  • FIG. 8 shows the four steps of using the embodiment of Fig. 3 for using 4 101b ice bags 30 and 4 1.75 liters 34 aqueous solution with a cooler container 36.
  • Step 1 has the cooler container 36 holding loose ice 32 from 4 101b bags 30.
  • Step 2 has the aqueous solution from 4 1.75 liter containers 34 being poured over the ice 32 in the container 36.
  • Solution in containers 34 can have a salinity of 200 °/oo, where a Green Colored Aqueous Solution
  • Step 3 has the cooler 36 with Solution-Water- Ice Mix (SWIM) 38 (x 4) at temperatures between 10 to 13F.
  • Step 4 has the product (s) 39, such as store bought ice cream, gelatos, popsicles (frozen or unfrozen) submersed in the SWIM 38, for supercooling beverages rapidly. Supercooling can take approximately 20 to approximately 60 minutes with the invention, and can be reduced further to approximately 5 minutes or less by article devices such as a spinning device, and the like.
  • a timer can be used to prevent freezing. The timer can calculate time based on the SWIM temperature, size of the beverage container (s) and starting temperature (s) of the beverage container (s) .
  • the taste modifier can include but is not limited to stevia Extract (RebA) , Aspartame, monk fruit, dextrose, maltodextrin and the like.
  • the defoamer concentrate can include but is not limited to food grade silicone emulsions, and the like.
  • Other types of defoamer or anti-foam concentrates can include but are not limited to emulsified insoluble oils, polydimethylsiloxanes and other silicones, alcohols, stearates and glycols.
  • FIG. 9 is a flow chart showing the steps for making the composition formula of TABLE 7.
  • anhydrous CaC12 can be added to a respective portion of DI . This creates a powerful exothermic reaction that rapidly provides kinetic energy (i.e. It increases the DI Water temperature to approximately 120.0 F in seconds to a few minutes) .
  • Additional heating to approximately 145.0 F is required as is consistent low shear mixing (ensuring a slight mixing vortex is made while adding the CaC12 and complete de- aeration prior to adding to main mix vessel .
  • Add mixture to main mix vessel stir while adding respective portion of MgC12, mix until homogenous.
  • FIG. 9 provides more detailed steps for creating the novel formula mixture .
  • TABLE 7 provides an alternative aqueous solution that can be used and poured over the different amounts of loose ice that were previously shown and described.
  • the term “approximately” or “approx.” can include +/- 10 percent of the number adjacent to the term.
  • desserts such as icecream
  • other types of edible foods can be used, such as but not limited frozen yogurt, sorbet, sherbet, ice milk, smoothies, milk shakes, and the like, which prevents melting or hard freezing of the foods.
  • Other types of foods can be used with the invention, such as but not limited to fish, meat, poultry, and the like.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Combustion & Propulsion (AREA)
  • Thermal Sciences (AREA)
  • Materials Engineering (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention concerne des procédés, des processus, des compositions, un appareil, des kits et des systèmes pour la réfrigération et le refroidissement de boissons et de desserts jusqu'à des températures souhaitées sélectionnées par introduction des boissons et des desserts dans différents mélanges de solutions de saumure et de sachets de glaçons en vrac. L'invention forme et crée une composition en solution aqueuse d'une certaine salinité d'un déglaçant (tel que le « sel » ou chlorure de sodium et/ou le chlorure de calcium, ou différents mélanges d'eau désionisée avec du chlorure de calcium et du chlorure de magnésium). Une quantité prédéfinie de la composition est versée uniformément sur une quantité connue de sachets de glaçons dans un refroidisseur. On obtient ainsi une température régulée avec précision et uniforme partout (à quelques degrés Fahrenheit près) au sein du mélange glaçons-solution. Ensuite, des cannettes et des bouteilles de boissons (et d'autres articles) peuvent être immergées dans le mélange glaçons-solution à température régulée avec précision pour créer certains effets souhaités ne pouvant être obtenus que par refroidissement d'articles jusqu'à une température connue inférieure à 0 °C (32 °F).
PCT/US2018/028813 2017-04-24 2018-04-23 Composition, formule et procédé de fabrication d'un accélérateur de refroidissement WO2018200361A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/495,552 US20170283675A1 (en) 2013-01-28 2017-04-24 Ice Accelerator Composition, Formula and Method of Making
US15/495,552 2017-04-24

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WO2018200361A1 true WO2018200361A1 (fr) 2018-11-01

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5366650A (en) * 1993-08-13 1994-11-22 Castlebar Industries Corp. Ice-melting composition having anti-corrosion properties
US5683619A (en) * 1995-09-15 1997-11-04 Ossian, Inc. De-icing composition and method for making same
US7122127B1 (en) * 2006-01-04 2006-10-17 Ossian, Inc. Environmental friendly liquid ice melter
US20120138848A1 (en) * 2010-12-02 2012-06-07 Leavitt David D Cooling Agent For Cold Packs And Food And Beverage Containers
US20140318158A1 (en) * 2013-01-28 2014-10-30 Douglas Shuntich Ice-Accelerator Aqueous Solution

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5366650A (en) * 1993-08-13 1994-11-22 Castlebar Industries Corp. Ice-melting composition having anti-corrosion properties
US5683619A (en) * 1995-09-15 1997-11-04 Ossian, Inc. De-icing composition and method for making same
US7122127B1 (en) * 2006-01-04 2006-10-17 Ossian, Inc. Environmental friendly liquid ice melter
US20120138848A1 (en) * 2010-12-02 2012-06-07 Leavitt David D Cooling Agent For Cold Packs And Food And Beverage Containers
US20140318158A1 (en) * 2013-01-28 2014-10-30 Douglas Shuntich Ice-Accelerator Aqueous Solution

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