Container With Taste Sensation Enhancement Delivery

a container and flavor technology, applied in the field of containers with taste sensation enhancement delivery, can solve the problems of limited flavor enhancement approaches, loss of potency of certain flavoring ingredients such as essential oils of natural flavors from the time of manufacture, and inability to receive optimal flavor sensations from human taste receptors, so as to improve the taste of the beverage and preserve the effect of flavor potency

Inactive Publication Date: 2012-11-22
PICOLLI RICHARD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0004]The present invention relates to beverage containers with inventive taste sensation enhancement surface coating that overcomes the shortcomings that exist in approaches that focus on pre-mixing of flavor adjuncts within the beverage solution at the time of manufacturing. The inventive taste sensation enhancement surface coating are supplied on the mouth or lip of a beverage container and will allow the taste of the beverage to be improved by preparation and release of flavoring adjuncts only upon opening of the beverage container and the human mouth comes in contact with container, and to a lesser exten, through fluid communication with the pouring of the beverage. Provision of such allows for the stimulation of human taste receptors immediately during the actual dispensing of the contents from the container being consumed, in order to more immediately stimulate a person's taste receptors and so as to preserve flavor potency. Situation of the inventive taste sensation enhancement surface areas on or immediately adjacent to the openings of the container is ...

Problems solved by technology

To this end, beverage additives are typically combined immediately with a beverage by the manufacturers during manufacturing in order to give a desired flavor, however, such taste enhancement approaches can be limited by age and by negative chemical interactions between the flavoring ingredients and the beverage itself which may tend to increase over time as the two are stored together as a mixture.
Similarly, certain flavoring ingredients such as essential oils of natural flavors tend to lose potency from the time of manufacture until the point of consumption, if not protectively encapsulated.
Furthermore, in known approaches to flavor provision...

Method used

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  • Container With Taste Sensation Enhancement Delivery
  • Container With Taste Sensation Enhancement Delivery
  • Container With Taste Sensation Enhancement Delivery

Examples

Experimental program
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Effect test

example 1

[0023]In other possible embodiments, the mouth of lip of the beverage may be simply coated with a water soluble film composition that is readily dissolvable in accordance with that illustratively described in United States Patent Publication 20060024425 titled “Edible Film Compositions”, the specification of which is hereby incorporated by reference in its entirety. By contrast, the present invention contemplates use of such an edible film formulations, but modified for adhesion to substrate (e.g., glass or aluminum) surface areas at the lip or mouth of a beverage container, rather than for oral mucoadhesion, but still contemplates formulations containing low viscosity films as a forming agent. Edible adhesives may also be provided to adhere any manner of edible films to the glass or aluminum substrate of the beverage container, and may be provided according to many different methods, such as those generally described in U.S. Pat. No. 7,435,439, titled “Edible temporary tattoos”, Un...

example 2

[0037]Imparting of fruit flavors, essential oils, or specifically citrus flavors may be achieved simply by combining natural and / or artificial citrus flavors into or coated on the water soluble carrier. In other, more complicated embodiments, it is possible to provide fruit flavors, which in one illustrative case might be say, citrus flavors which might generally consist of various mixtures of essential oils and top-notes or flavor compounds consisting of mixtures of aldehydes, ketones, esters, among others that impart desirable and discriminate flavor profiles to various compositions, which may be preserved from oxidation in accordance with approaches such as that described in United States Patent Application Number 2010 / 0055267 titled “Method of Producing a Shelf-Stable Citrus Spray-Dry Product”, which is hereby incorporated by reference in its entirety. In such a case, the spray-dried flavor to be applied to the water soluble carrier typically may contains a mixture, from about 5...

example 3

[0039]The present invention contemplates, in one illustrative embodiment, an improved controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive manner, one after the other, such as that described in U.S. Pat. No. 6,887,493 titled “Multi component controlled release system for oral care, food products, nutraceutical, and beverages”, which is hereby incorporated by reference in its entirety. The controlled delivery system of the present invention may include a substantially free-flowing powder formed of encapsulated moisture sensitive microspheres, and which are embedded in the water soluble carrier or adhered or sprayed thereon the water soluble carrier prior to drying of the water soluble carrier. One or more flavors (active ingredients or agents) can be encapsulated individually or in combination in the ...

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Abstract

The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.

Description

BACKGROUND OF THE INVENTION[0001]Generally, beverages are mixed with flavoring ingredients by the manufactures at the time of manufacturing for taste when combined. To this end, beverage additives are typically combined immediately with a beverage by the manufacturers during manufacturing in order to give a desired flavor, however, such taste enhancement approaches can be limited by age and by negative chemical interactions between the flavoring ingredients and the beverage itself which may tend to increase over time as the two are stored together as a mixture. Similarly, certain flavoring ingredients such as essential oils of natural flavors tend to lose potency from the time of manufacture until the point of consumption, if not protectively encapsulated.[0002]Furthermore, in known approaches to flavor provision through the mixing of the flavor additives and beverage carrier at the time of manufacture, human taste receptors do not receive optimal flavor sensations such as that as m...

Claims

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Application Information

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IPC IPC(8): B65D85/72A23L27/00
CPCA23L2/56B65D2517/0056B65D23/0807B65D17/165B65D17/4012A23L27/00B65D23/0814B65D25/34B65D65/463
Inventor PICOLLI, RICHARD
Owner PICOLLI RICHARD
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