Improvements in containers

A secondary ingredient, capsule technology, applied in the field of container improvement, which can solve problems such as violent shaking

Active Publication Date: 2013-05-08
KONINK DOUWE EGBERTS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, these prior art solutions require vigorous shaking or some form of manual manipulation

Method used

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  • Improvements in containers
  • Improvements in containers
  • Improvements in containers

Examples

Experimental program
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Embodiment Construction

[0043] The packaging described below enables the preparation of foamed (foamy) food or drink products by mixing a primary ingredient in liquid form and a secondary ingredient which may be air, gas, powder containing air or gas, or another liquid. It should be noted that in the context of this specification, reference to "ingredients" may refer to a composition formed from a plurality of ingredients. The main and minor ingredients are separated until the preparation process begins. This can be accomplished in a number of ways.

[0044] The main ingredients can be liquid coffee solution, concentrated liquid milk or cream, flavored milk and chocolate (white, milk or dark). Although the package intends to foam the foamable main ingredient, the main ingredient may also contain a foaming agent. Alternatively, minor ingredients may include blowing agents. The blowing agent may be one of those described in US-A-2006 / 0040038, EP-A-1627572 and EP-A-1627568, or any other suitable for...

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PUM

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Abstract

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

Description

technical field [0001] The present invention relates to improvements in containers, and in particular containers for preparing and dispensing foamable beverages and food products. Background technique [0002] Over the past few decades, there has been a weakening of traditional eating habits and this has led to the growth of the fast food market. Snacks are no longer limited to eating between meals, but replace meals, for example, when workers eat lunch at their workstations. [0003] While consumers increasingly demand products that may be comforting, more affordable, fun, or generally more interesting, the success of any snack product is still highly dependent on its convenience. [0004] With the development of snack food products, there is a greater demand for a wider range of beverages and there is rapid growth especially in packaged coffee products that have evolved from basic beverages to a wide range of beverages designed to cater to different consumer tastes. In p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/40B65D81/32B65D85/80B65D85/73
CPCB65D85/80B65D81/3272B65D2205/025B65D75/5866B65D81/3266B65D85/73A23L2/40B65D81/2023B65D25/08A23V2002/00B65D2217/00Y10S215/08
Inventor K.A.姚克J-A.克拉克A.T.马赛S.亨森L.S.斯卡罗拉
Owner KONINK DOUWE EGBERTS BV
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