Squeeze bottle

Abstract

A squeeze bottle having a container and a cap for containing and dispensing a viscous liquid such as a food condiment or sauce. The container is constructed of a transparent flexible plastic material including a container colorant. The cap is positioned on the container. The cap is constructed of a rigid plastic material including a cap colorant matching the container colorant. The cap includes a tip to allow flow of the viscous liquid from the container through the cap.

Description

BACKGROUND OF THE INVENTION [0001] The present invention relates generally to squeeze bottles. More particularly, the invention is directed to a squeeze bottle for containing and dispensing a viscous liquid such as food condiments and sauces. [0002] It has been found that there are problems with the matching of caps and containers for squeeze bottles. There have also been problems with identifying the types of condiments or sauces contained in squeeze bottles that have been grouped together. Several attempts have been made to identify contents by using labels or markings. Small identification collars have also been used between containers and caps. These methods are faulty because the labels and markings fall off, wear off or become unreadable. In the case of the identification collars, there is no assurance that the cap and appropriate container become reunited after cleaning. These methods often result in additional cost and labor. [0003] In some cases, such as with ketchup and mu...

AI Technical Summary

Problems solved by technology

It has been found that there are problems with the matching of caps and containers for squeeze bottles.

There have also been problems with identifying the types of condiments or sauces contained in squeeze bottles that have been grouped together.

These methods are faulty because the labels and markings fall off, wear off or become unreadable.

In the case of the identification collars, there is no assurance that the cap and appropriate container become reunited after cleaning.

These methods often result in additional cost and labor.

These types of bottles have failed to provide a system of coordination for the many other condiments and sauces that are now being used in addition to ketchup and mustard.

Further, the opaque materials used for the containers of these types of squeeze bottles make it visually impossible to ascertain the amount of the condiment or sauce left in the container.

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