Carbonated beverage container with improved bubbling behaviour

Abstract

Carbonated beverage container 1, in particular a glass, comprising a sealed wall made of at least one structural material, the sealed wall defining an internal surface having a bottom portion between a bottom 4 of the sealed wall and a region of maximum diameter and an edge portion located above the bottom portion, the sealed wall comprising, in the bottom portion, a plurality of open pores 6 forming a pattern occupying an area of between 0.01 and 5%, preferably between 0.10 and 1%, of the area of the bottom portion and having an open cross shape.

Description

[0001] The invention falls within the field of liquid containers, and more particularly glassware.

[0002] When manufacturing beverage containers such as glass cups, the surfaces created are generally made as smooth as possible, particularly to give them good transparency and for aesthetic reasons.

[0003] Serving a carbonated beverage in a container generates effervescence, or bubbling, and the accumulation of foam on the surface. For example, when serving beer or sparkling wine, it is desirable to generate and maintain effervescence. The areas where bubbles form in a glass are called nucleation sites.

[0004] It has been observed that irregularities in the surfaces of containers in contact with carbonated beverages promote the formation of bubbles from the gas dissolved in the beverage. To encourage bubbling, interior surfaces with a rough texture have therefore been created in containers. When the container is filled with a carbonated liquid such as a soft drink, crevices in the interior surface trap air pockets. The interfaces between the liquid and these air pockets allow for better gas exchange. The crevices then form nucleation zones.

[0005] EP 0 703 743 describes a process for adding material to a surface to create nucleation sites and improve bubbling. Browning of the glass base has sometimes been observed. FR 2 531 891 describes a material ablation process that promotes the formation of gas release zones. Application examples are given in WO 2010 / 048488.

[0006] French patent FR 3 008 295 proposes creating nucleation sites inside a beverage container by introducing surface irregularities on the container's base, onto which a hydrophobic layer is then deposited. French patent FR 3 065 360 proposes depositing a hydrophobic layer on the base of a beverage container and then creating discontinuities within it using laser beams.

[0007] FR 3 081 304 describes a container whose base is coated with a layer of enamel, enamel granules on the surface of and fixed to the enamel layer, and a hydrophobic compound on part of the surface of the enamel granules. Application FR No. 1859699 will be published after the filing date of this application. The Applicant has identified the need to improve the quality of the bubbling process.

[0008] Professor Liger-Belair and his team from UMR CNRS 7331 - University of Reims Champagne-Ardenne have published on the effervescence: Liger-Belair, G. "The physics behind the fizz in champagne and sparkling wines" European Physical Journal: Special Topics 201, 1-88, 2012. Liger-Belair, G. "La physique des bulles de champagne" Annales de Physique (Paris) 27 (4), 1-106, 2002. Liger-Belair, G.; Conreux, A.; Villaume, S.; Cilindre, C. "Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses" Food Research International, 54, 516-522, 2013. Liger-Belair, G.; Voisin, C.; Jeandet, P. "Modeling non-classical heterogeneous bubble nucleation from cellulose fibers: Application to bubbling in carbonated beverages" Journal of Physical Chemistry B 109, 14573-14580, 2005. Liger-Belair, G.; Parmentier, M.; Jeandet, P. "Modeling the kinetics of bubble nucleation in champagne and carbonated beverages" Journal of Physical Chemistry B110, 21145-21151, 2006. Liger-Belair, G. "How many bubbles in your glass of bubbly?" Journal of Physical Chemistry B 118, 3156-3163, 2014. Liger-Belair, G.; Bourget, M.; Villaume, S.; Jeandet, P.; Pron, H.; Polidori, G. "On the losses of dissolved CO2 during champagne serving" Journal of Agricultural and Food Chemistry 58, 8768-8775, 2010. .

[0009] The Applicant sought to better understand the benefits of carbonation and identified two main areas. Carbonation provides a pleasant aspect that enhances consumer interest. The Applicant therefore sought to increase the duration of carbonation so that a consumer who lets their glass rest does not end up with a beverage that has lost its carbonation. The Applicant also considered the spatial distribution of carbonation and its effects on the beverage. It turns out that the bubbles become laden with aromatic particles as they rise through the beverage. Carbonation thus has an effect on the taste perceived by the consumer beyond the gradual decrease in dissolved gas content. A complex interaction with the shape of the container is also observed. Carbonation appears to be more sustained when bubbles originate from an edge rather than from the center.From another point of view, the Applicant realized that while the chemistry and physics of nucleation sites had been the subject of interesting in-depth studies, the geography of nucleation sites had been neglected.

[0010] A carbonated beverage container, particularly glass, is proposed, comprising a sealed wall made of at least one structural material. The sealed wall defines an internal surface having a base portion extending from the bottom of the sealed wall to an area of ​​maximum diameter, and a rim portion extending above the base portion. The sealed wall comprises, within the base portion, a plurality of open pores forming a pattern occupying an area of ​​between 0.01 and 5%, preferably between 0.10 and 1%, of the base portion area, and having an open cross shape, such that it generates central and wall bubbles. Convective mixing is achieved in the transverse and horizontal planes.

[0011] In one embodiment, the carbonated beverage container is made of glass.

[0012] In one embodiment, the area is between 10 and 40% of the area of ​​the bottom part.

[0013] In one embodiment, the cross has branches in straight segments.

[0014] In one embodiment, the cross has intersecting segments.

[0015] In one embodiment, the cross has disjoint segments at the center.

[0016] In one embodiment, the cross has between 3 and 10 branches. These branches may be contiguous or not contiguous.

[0017] In one embodiment, the cross has at least one discontinuity. This at least one discontinuity may be oriented perpendicular to the direction of a segment or at an angle.

[0018] In one embodiment, the pattern features a plurality of point areas exhibiting said porosities. The cross shape can be made up of spots, sticks, circles, squares, etc.

[0019] In one embodiment, the watertight wall forms a parison having a diameter at the mouth smaller than the diameter at mid-height.

[0020] In one embodiment, the airtight wall forms a parison with a height greater than its diameter at half maximum (HMM). Convection mixing is greater for glasses with a tall, narrow parison than for glasses with a short, wide parison. A flute-shaped glass generates greater mixing. The radius R of a bubble increases with the distance D traveled in the beverage with a relationship less than the square root, where k is a constant: R <k (D) 0,5< . La vitesse de remontée d'une bulle augmente avec le carré du rayon R. La vitesse de remontée augmente donc avec la distance D. Préférablement, la hauteur est supérieure au diamètre maximal, mieux encore à deux fois le diamètre maximal.

[0021] For such a container, the radial distribution of the pattern generates central bubbles and parietal bubbles. The parietal bubbles reach the surface being smaller than the central bubbles.

[0022] In the case of a tumbler, the bowl forms the bulk of the container. In the case of a stemmed glass, the bowl is supported by the stem.

[0023] In one embodiment, said cross has at least two arms extending, in developed length, over more than 90% of the maximum radius of the base part.

[0024] In one embodiment, said cross has at least two arms extending, in projection in a plane normal to the axis of the parison, over more than 80% of the maximum radius of the bottom part.

[0025] In one embodiment, said two branches are opposite if the number of branches is even.

[0026] In one embodiment, the cross is centered on an axis of symmetry of the container.

[0027] In one embodiment, the cross has arms with a width between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm.

[0028] In one embodiment, the cross has arms of equal length, equal width, and a discontinuity in the center.

[0029] In one embodiment, the pattern consists of concavities having a depth between 0.001 and 0.080 mm, preferably between 0.001 and 0.040 mm, more preferably between 0.001 and 0.010 mm.

[0030] In one embodiment, the concavities have a width between 0.0005 and 0.002 mm.

[0031] In one embodiment, the concavities have a length between 0.001 and 0.300 mm, preferably between 0.075 and 0.200 mm.

[0032] In one embodiment, the concavities have a length per unit area between 0.11 m -1< and 0.28 m -1<.

[0033] In one embodiment, the concavities include perforations having a diameter between 0.050 and 0.300 mm, preferably between 0.100 and 0.200 mm.

[0034] In one embodiment, the perforations have a diameter-to-depth ratio between 2 and 4, preferably between 2.5 and 3.5.

[0035] In one embodiment, the perforations are formed by applying a laser beam at specific points. The laser beam application points cause localized cracking of the wall. These cracks may originate from the application points and form concavities.

[0036] In one embodiment, the laser beam has a power between 10 and 500 W, a frequency between 1 and 20 kHz and a speed of movement between 1 and 10 m / s, for example a power of 100 W, a frequency of 5 kHz and a speed of 5 m / s.

[0037] The container may also include a glass body. The transparency allows visualization of the formation and movement of bubbles from the nucleation site to the surface of the beverage.

[0038] Other features, details and advantages of the invention will become apparent from the detailed description below, and the accompanying drawings, in which: [ Fig. 1 [ ] is a cross-sectional view of a container according to one aspect of the invention,

[0039] Other features, details and advantages of the invention will become apparent from the detailed description below, and the accompanying drawings, in which: [ Fig. 1 ] is a cross-sectional view of a container according to one aspect of the invention, [ Fig. 2 ] is a cross-sectional view of a container according to one aspect of the invention, [ Fig. 3 ] is a cross-sectional view of a container according to one aspect of the invention, [ Fig. 4 ] is a cross-sectional photograph of a container according to one aspect of the invention, [ Fig. 5 ] is a cross-sectional photograph of a container according to one aspect of the invention, [ Fig. 6 [ ] is a cross-sectional photograph of a container according to one aspect of the invention,

[0040] The drawings and description below contain, for the most part, elements of a definite nature. They can therefore not only serve to better explain the present invention, but also contribute to its definition, if necessary.

[0041] In a food liquid, carbon dioxide (CO2) dissolved in the liquid phase is the gas responsible for the effervescence phenomenon. The frequency of bubble formation during tasting, the growth of bubbles in the container, and the number of bubbles likely to form are related to a number of physicochemical parameters of the liquid phase and the container in which the beverage is tasted.

[0042] When a gas comes into contact with a liquid, some of the gas dissolves in the liquid. Various factors influence the solubility of the gas in the liquid, particularly temperature and pressure. At equilibrium, there is a direct proportionality between the concentration of a chemical species i in the liquid phase, denoted ci, and its partial pressure in the gas phase, Pi. Henry's law is written: Ci = kH Pi

[0043] The proportionality constant kH is called Henry's constant. It depends strongly on the gas and liquid considered, as well as the temperature.

[0044] Under normal atmospheric pressure P o ≈ 1 bar, given the solubility of CO 2 in a beer at 4 °C which is k H ≈ 2.6 g / L / bar, said beer is likely to dissolve about 2.6 g / L of CO 2.

[0045] When a chemical substance i is at equilibrium across a gas / liquid interface, its concentration in the liquid obeys Henry's law. The liquid is then said to be saturated with respect to this substance. In this case, saturation means equilibrium.

[0046] When the concentration cL of a chemical substance i in a liquid exceeds what is predicted by Henry's law, the liquid is supersaturated with respect to that substance. To quantify this non-equilibrium situation, the supersaturation coefficient S is defined as the relative excess concentration of substance i in a liquid compared to the reference concentration, denoted c0 (chosen as the equilibrium concentration of that substance under a partial pressure equal to the pressure in the liquid PL). The supersaturation coefficient S is therefore defined in the following form: S i = c i − c 0 / c 0

[0047] When a liquid is supersaturated with respect to a chemical substance, we have Si > 0. The liquid removes part of its content of this chemical substance to find a new state of equilibrium which satisfies Henry's law.

[0048] Under tasting conditions, in a container, the pressure within the liquid is almost identical to the ambient pressure. Given the small height of the liquid, which does not exceed 10 to 12 cm, the effect of the hydrostatic pressure at the bottom of the container is negligible compared to atmospheric pressure. At a temperature of 4°C, the equilibrium concentration can therefore be deduced as being equal to: c 0 = k H P L ≈ k H P 0 ≈ 2 , 6 g / L

[0049] Beers do not all have the same concentration of dissolved CO2. Some have a low concentration of 3-4 g / L, while others have a high concentration, up to 7-8 g / L. Their respective supersaturation coefficients with respect to dissolved CO2 will therefore differ. In the case of an average beer, with a concentration of approximately 5 g / L, its supersaturation coefficient (at 4°C) is calculated using equation [Math 2]: S CO 2 = c i − c 0 / c 0 ≈ 5 − 2 , 6 / 2 , 6 ≈ 0 , 9

[0050] For comparison (still at 4°C), highly carbonated waters (like Badoit Rouge) have supersaturation coefficients of around 1.3, while young Champagne wines have significantly higher coefficients, around 3.4. Generally speaking, the higher the supersaturation coefficient of a liquid saturated with dissolved CO2, the more intense the resulting kinetics of dissolved carbon dioxide will be in order to restore Henry's equilibrium. However, it has been observed that supersaturation of a liquid with dissolved gases is not necessarily synonymous with the formation of bubbles and therefore effervescence.

[0051] Indeed, at the supersaturation values ​​of beers, the formation of bubbles requires the presence of gas pockets in the medium, whose radius of curvature rC exceeds a so-called critical value defined as follows: r C = 2 γ / P o S where γ is the surface tension of the liquid, Po is the ambient pressure and S is the supersaturation coefficient of the liquid phase in CO2.

[0052] At normal atmospheric pressure of 1 bar and at 4 °C, in the case of a beer whose surface tension is typically 45 mN / m and the supersaturation coefficient is about 0.9, the previous equation shows a critical radius of the order of 1 µm below which the formation of bubbles does not take place.

[0053] For CO2 bubbles to appear and grow in sparkling wine, the medium contains microbubbles of gas with radii greater than a critical radius. This is called non-classical heterogeneous nucleation (as opposed to classical nucleation, which involves the spontaneous formation of bubbles ex nihilo in a highly supersaturated liquid). Classical nucleation requires very high dissolved gas supersaturation coefficients (>100), incompatible with carbonated beverages.

[0054] The question then arises as to the origin of the gaseous germs which are the catalysts for effervescence in a container.

[0055] The critical radius of nucleation takes into account the concentration of dissolved CO2 in the beverage, see equations [Math 4] and [Math 5]. However, after serving, this concentration is no longer the same as the initial concentration. Serving is a critical step. Indeed, pouring into the container generates significant turbulence that accelerates the escape of dissolved carbon dioxide. The colder the beverage, the more dissolved carbon dioxide is retained at the time of serving. This is because the colder the beverage, the more viscous it is. The lower the viscosity, the faster the diffusion of dissolved CO2 from the beverage. Furthermore, the more viscous the beverage, the more effectively the turbulence from pouring is dampened. Consequently, the colder the beverage is served, the better the retention of dissolved carbon dioxide during serving.

[0056] For sparkling wine, the critical radius is influenced by several factors: type of wine, sugar content, composition, etc.

[0057] Furthermore, it has been established that the bubble flux, i.e. the number of bubbles per second, is proportional to the square of the temperature, to the concentration of CO2 dissolved in the liquid, and inversely proportional to the dynamic viscosity of the liquid (in kg / m / s).

[0058] By investigating the phenomenon of bubbling in sparkling wines, the Applicant conducted tests using sparkling wine glasses whose base was roughened by laser beams on the uncoated glass surface. The glass, after a normal finishing process that gave it a smooth surface, was treated with a laser beam generating controlled impacts on the base from the inner surface.

[0059] Unlike beer glasses, which have a generally flat base, sparkling wine glasses, such as flutes or coupes, have bases of varying heights, including inverted ogives, parabolic shapes, bracket shapes, etc., with various curvatures.

[0060] These tests have shown the advantage of radially distributed bubbling, particularly through the mixing that distributed bubbling causes by mass convection.

[0061] A container 1 is shown in the figures. Here, container 1 takes the form of a stemmed glass. The process described below applies to most carbonated beverage containers where controlling the effervescence is important.

[0062] The container 1 comprises, in this example, a foot 2 and a bowl 3. The bowl 3 comprises a base 4 and an upper wall 5 of substantially cylindrical or frustoconical shape. The container 1 is axisymmetric. In the example described here, the base 4 and the bowl 3 form a single unit. The bowl 3 has an inner base surface and an inner rim surface. The bowl 3 is leak-proof. The inner surfaces are intended to be in contact with the beverage when the container 1 is used.

[0063] Container 1 can be produced using known manufacturing techniques, for example, pressing, blow molding, and / or centrifugation. As a result of such manufacturing techniques, the interior of container 1 is substantially smooth and uniform. Container 1 is marketable as is.

[0064] The smooth container 1 is treated to form blind perforations 6 on the upper surface of the bottom 4 located on the side of the upper wall 5, i.e. the inner bottom surface.

[0065] The six perforations are applied to the base of the parison 3 in a cruciform pattern. The pattern is a four-armed cross with arms of equal length and width, evenly spaced circumferentially. The material of the container 1, in this case glass, is subjected to laser firing to form the six perforations and thus determine the pattern.

[0066] The pattern has a length slightly less than the maximum inner diameter of parison 3, for example greater than 90% of the maximum inner diameter of parison 3.

[0067] The cross may have diametrical arms between 4 and 6 cm long. The cross shown here is open. Crosses with closed shapes, such as lobed crosses or Celtic crosses, are less desirable. A circular cross would have a length equal to π times its diameter, while a square cross has a length equal to twice its diameter, resulting in faster production and slow, persistent bubbling, while still offering a pleasing appearance and effective stirring.

[0068] The arms of the cross can vary in width from a few tenths of a millimeter to a few millimeters, for example between 0.025 and 0.080 mm, but more commonly between 0.1 and 5 mm. An arm of the cross can be formed from six perforations arranged randomly within the pattern or in an ordered manner, for example in one or more rows.

[0069] Relative to the area of ​​the base, the pattern occupies an area of ​​between 0.01 and 5%, preferably between 0.10 and 1%. Such a surface allows for prolonged bubbling of at least 10 minutes.

[0070] The cross may have arms of constant or variable width.

[0071] The cross may have an even number of branches, 4, 6, 8 or 10, passing through the center or interrupted near the center.

[0072] The cross may have an odd number of branches, 3, 5, 7 or 9, passing through the center or interrupted near the center.

[0073] The break in the centre allows for a more even distribution of the perforations 6 on the surface of the base part.

[0074] On the figure 1 A stemmed glass is decorated with a cruciform pattern. The parison 3 has a maximum diameter between 40 and 45% of its internal height. The parison 3 has an internal height between 180 and 200% of its maximum diameter.

[0075] On the figure 2 A stemmed glass is decorated with a cruciform pattern. The parison 3 has a maximum diameter between 45 and 50% of its internal height. The parison 3 has an internal height between 170 and 180% of its maximum diameter.

[0076] On the figure 3 A stemmed glass is decorated with a cruciform pattern. The parison 3 has a maximum diameter between 70 and 80% of its internal height. The parison 3 has an internal height between 110 and 130% of its maximum diameter.

[0077] In figure 4 The comparison is shown between two flute-shaped champagne glasses, one known to be made of smooth glass (on the left) and the other, according to the invention, filled with the same champagne under the same operating conditions of pressure, temperature, light, etc. This second glass has six perforations near the center and therefore the base of the glass. The movement of the wine generated by the bubbling is visible, and the rotating stirring motion is significant.

[0078] In figure 5 A glass filled with champagne, according to the invention, is shown with a cruciform pattern as on the figures 1 à 3 A curtain of bubbles is visible and causes significant mixing with slow and stable degassing.

[0079] In figure 6 A glass filled with champagne, according to the invention, is shown with a cruciform pattern as on the figures 1 à 3 After 10 minutes of bubbling with the glass held still, a curtain of bubbles remains visible and maintains aeration.

Claims

1. A sparkling beverage container (1), in particular a glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an internal surface having a bottom portion between a bottom (4) of the barrier wall and a region of maximum diameter and an edge portion located above the bottom portion, the barrier wall comprising, in the bottom portion, a plurality of open pores (6) forming a pattern occupying an area of between 0.01 and 5%, preferably between 0.10 and 1%, of the area of the bottom portion, characterised in that the pattern has an open cross shape, so that it generates central bubbles and parietal bubbles.

2. The sparkling beverage container according to claim 1, wherein the cross has straight-line segment branches.

3. The sparkling beverage container according to one of the preceding claims, wherein the cross has a number of branches comprised between 3 and 10, said branches are contiguous or not contiguous.

4. The sparkling beverage container according to one of the preceding claims, wherein the cross has at least one discontinuity.

5. The sparkling beverage container according to one of the preceding claims, wherein the pattern has a plurality of point areas having said pores.

6. The sparkling beverage container according to one of the preceding claims, wherein the barrier wall forms a bowl (3) having a diameter at the mouth smaller than the diameter at mid-height and a height greater than the diameter at mid-height.

7. The sparkling beverage container according to one of the preceding claims, wherein said cross has at least two branches extending, in developed length, over more than 90% of the maximum radius of the bottom portion, said two branches being opposite if the number of branches is even.

8. The sparkling beverage container according to one of the preceding claims, wherein the cross is centred on an axis of symmetry of the container.

9. The sparkling beverage container according to one of the preceding claims, wherein the cross has branches with a width comprised between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm.

10. The sparkling beverage container according to one of the preceding claims, wherein the cross has branches of equal lengths, equal widths, and a discontinuity in the centre.

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