Self-lubricating surfaces for food packaging and food processing equipment

Abstract

To provide an article having a liquid impregnated surface.SOLUTION: A liquid impregnated surface 120 includes a matrix of a solid feature (for example, non-toxic and / or edible features), the matrixes of the solid feature are spaced close enough to stably contain liquid in between and / or within a range, where the liquid is non-toxic and / or contains the edible matrix. This article can contain food products such as ketchup, mustard or mayonnaise, for example, or other consumer products.SELECTED DRAWING: Figure 1C

Description

Technical Field

[0001] Cross - Reference to Related Applications This application claims the benefit and priority of U.S. Provisional Patent Application No. 61 / 614,941, filed on March 23, 2012, and U.S. Provisional Patent Application No. 61 / 651,545, filed on May 24, 2012, the entire disclosures of which are incorporated herein by reference in their entirety.

[0002] Technical Field The present invention generally relates to non - wetting and self - lubricating surfaces for packaging and processing equipment for food and other consumer products.

Background Art

[0003] Background The emergence of micro / nano - engineered surfaces in the last decade has opened up new technologies that highlight a wide variety of physical phenomena in thermal fluid science. For example, the use of micro / nano surface textures has led to non - wetting surfaces that can achieve lower viscous resistance, reduced adhesion to ice and other materials, self - cleaning properties, and water repellency. These improvements generally result from a reduction in the contact between a solid surface and an adjacent liquid (i.e., less wetting).

Summary of the Invention

Problems to be Solved by the Invention

[0004] There is a need for improved non - wetting and self - lubricating surfaces. In particular, there is a need for improved non - wetting and self - lubricating surfaces for food packaging and food processing equipment.

Means for Solving the Problems

[0005] Summary of the Invention In general, the present invention relates to liquid-impregnated surfaces for use in food packaging and food processing equipment. In some embodiments, the surfaces are used in containers or bottles for food products, such as ketchup, mustard, mayonnaise, and other products, from which the food products are poured, squeezed, or otherwise drawn. These surfaces facilitate the flow of food products out of the containers or bottles. The surfaces described herein can also prevent chemicals from leaching into the food from the walls of the food container or food processing equipment, thereby promoting consumer health and safety. In one embodiment, the surfaces provide a barrier to the diffusion of water or oxygen and / or protect the contained material (e.g., food product) from ultraviolet light. Cost-effective methods for producing these surfaces are described herein.

[0006] Containers having the liquid encapsulation coatings described herein exhibit surprisingly effective food-emptying properties. The embodiments described herein are particularly useful for use with containers or processing equipment for food or other consumer products that are notorious for sticking to the container or processing equipment (e.g., containers and equipment that come into contact with such consumer products). For example, the embodiments described herein have been found to be useful for use with consumer products that are non-Newtonian fluids, particularly Bingham plastics and thixotropic fluids. Other fluids for which the embodiments described herein are well suited include high viscosity fluids, high zero shear rate viscous fluids, and high shear rate viscous fluids. These include shear-thinning fluids, shear-thickening fluids, and fluids with high surface tension. Fluids, as used herein, can refer to solids or liquids (materials that flow).

[0007] A Bingham plastic (e.g., a yield stress fluid) is a fluid that requires a finite yield stress before it begins to flow. These fluids are more difficult to squeeze out or pour from a bottle or other container. Examples of Bingham plastics include mayonnaise, mustard, chocolate, tomato paste, and toothpaste. Typically, a Bingham plastic will not flow out of a container even when held upside down (e.g., toothpaste will not flow out of the tube when held upside down). The embodiments described herein have been found to be sufficiently useful for Bingham plastics.

[0008] A thixotropic fluid is a fluid that has a viscosity that depends on the shear time history (and its viscosity decreases when a shear force is continuously applied). In other words, it takes time to stir to begin thinning a thixotropic fluid. Ketchup is an example of a thixotropic fluid, as is yogurt. The embodiments described herein have been found to be sufficiently useful for thixotropic fluids.

[0009] The embodiments described herein are also sufficiently useful for high viscosity fluids (e.g., fluids greater than 100 cP, greater than 500 cP, greater than 1000 cP, greater than 3000 cP, or greater than 5000 cP). The embodiments are also sufficiently useful for high zero shear rate viscous materials (e.g., shear thinning fluids) greater than 100 cP. The embodiments are also sufficiently useful for high surface tension substances, which is appropriate when the substance is in a very small bottle or tube.

[0010] In one aspect, the present invention is directed to an article comprising a liquid-impregnated surface, said surface comprising a matrix of solid features, the matrix of solid features being spaced sufficiently close to stably contain a liquid therebetween and / or therein, and said features and liquid being non-toxic and / or edible. In certain embodiments, the liquid is stably contained within the matrix regardless of the orientation of the article and / or under normal transport and / or handling conditions. In certain embodiments, the article is a container for a consumer product. In certain embodiments, the solid features comprise particles. In certain embodiments, the particles have an average characteristic dimension in the range of, for example, about 5 microns to about 500 microns, or about 5 microns to about 200 microns, or about 10 microns to about 50 microns. In certain embodiments, the characteristic dimension is a diameter (e.g., for substantially spherical particles), a length (e.g., for substantially rod-shaped particles), a thickness, a depth, or a height. In certain embodiments, the particles comprise insoluble fibers, purified wood cellulose, microcrystalline cellulose, autoblend fibers, kaolinite (clay mineral), Japan wax (obtained from berries), pulp (spongy portion of a plant stem), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and / or ethyl hydroxyethyl cellulose. In certain embodiments, the particles comprise wax. In certain embodiments, the particles are randomly spaced. In certain embodiments, the particles are arranged at an average spacing of about 1 micron to about 500 microns, or about 5 microns to about 200 microns, or about 10 microns to about 30 microns between adjacent particles or particle clusters. In certain embodiments, the particles are spray deposited (e.g., deposited by an aerosol or other spraying mechanism). In certain embodiments, the consumer product isIt includes at least one member selected from the group consisting of ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste. In certain embodiments, the food product is a sticky food (e.g., candy, chocolate syrup, mash, yeast mash, beer mash, taffy), edible oil, fish oil, marshmallow, dough, butter, baked goods, chewing gum, bubble gum, butter, cheese, cream, cream cheese, mustard, yogurt, sour cream, curry, sauce, ajvar, currywurst sauce, salsa lizano, chutney, pebre, fish sauce, tzatziki, sriracha sauce, Vegemite, chimichurri, HP sauce / brown sauce, harissa, gochujang, hoisan sauce, kimchi, Cholula hot sauce, tartar sauce, tahini, hummus, shichimi, ketchup, pasta sauce, Alfredo sauce, spaghetti sauce, icing, dessert topping, or whipped cream. In certain embodiments, the container of the consumer product has storage stability when filled with the consumer product. In certain embodiments, the consumer product has a viscosity of at least about 100 cP at room temperature. In certain embodiments, the consumer product has a viscosity of at least about 1000 cP at room temperature. In certain embodiments, the consumer product is a non-Newtonian material. In certain embodiments, the consumer product includes a Bingham plastic, a thixotropic fluid, and / or a shear thickening substance.In certain embodiments, the liquid comprises a food additive (such as ethyl oleate), a fatty acid, a protein, and / or a vegetable oil (such as olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grapeseed oil, flaxseed oil, canola oil, peanut oil, safflower oil, sunflower oil). In certain embodiments, the article is a component of a consumer product processing apparatus. In certain embodiments, the article is a component of a food processing apparatus that contacts food. In certain embodiments, the liquid-impregnated surface has a solid-to-liquid ratio of less than about 50 percent, or less than about 25 percent, or less than about 15 percent.

[0011] In another aspect, the present invention is a method of manufacturing a container for a consumer product, the method comprising the steps of: providing a substrate; applying a texture to the substrate, the texture including a matrix of solid features, the matrix of solid features being spaced sufficiently closely to stably contain a liquid therein and / or therebetween (e.g., stably contained when the container is in any orientation over the useful service life of the container, or when exposed to normal transport and / or handling conditions); and impregnating the matrix of solid features with a liquid, the solid features and the liquid being non-toxic and / or edible. In certain embodiments, the solid features are particles. In certain embodiments, the applying step includes spraying a mixture of a solid and a solvent onto the textured substrate. In certain embodiments, the solid is an insoluble fiber, purified wood cellulose, microcrystalline cellulose, autoblend fiber, kaolinite (clay mineral), berry wax (obtained from berries), pulp (spongy portion of a plant stalk), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and / or ethyl hydroxyethyl cellulose. In certain embodiments, the method follows the step of spraying the mixture onto the textured substrate and, prior to the step of impregnating, includes a step of evaporating the solvent. In certain embodiments, the method includes a step of contacting the matrix of the impregnated feature with a consumer product. In certain embodiments, the consumer product is ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel or toothpaste. In certain embodiments, the consumer product is a sticky food (e.g., candy, chocolate syrup, mash, yeast mash, beer mash, taffy), edible oil, fish oil, marshmallow, dough, butter, baked goods, chewing gum, bubble gum, butter, cheese, cream, cream cheese, mustard, yogurt, sour cream, curry, sauce, aioli, curry bull sauce, salsa rosano, chutney, pebre, fish sauce, zaziqi, sriracha sauce, vegemite, chimichurri, HP sauce / brown sauce, harissa, kochujang, seafood sauce, kimchi, cholula hot sauce, tartar sauce, tahini, hummus, shichimi togarashi, ketchup, pasta sauce, alfredo sauce, spaghetti sauce, icing, dessert topping or whipped cream. In certain embodiments, the liquid is a food additive (e.g., ethyl oleate), fatty acid, protein and / or vegetable oil (e.g., olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grapeseed oil, flaxseed including oil), canola oil, peanut oil, safflower oil and / or sunflower oil). In certain embodiments, the step of applying texture to the substrate comprises: exposing the substrate to a solvent (e.g., solvent-induced crystallization); extruding or blow molding a mixture of materials; roughening the substrate by mechanical action (e.g., tumbling with an abrasive); spray coating; polymer spinning; precipitating particles from a solution (e.g., depositing one layer at a time and / or evaporating and removing the liquid from a liquid and particle suspension); extruding or blow molding a foam or foam-forming material (e.g., polyurethane foam); precipitating a polymer from a solution; extruding or blow molding a material that expands upon cooling to leave a wrinkled or textured surface; applying a layer of material onto a surface under tension or compression; performing non-solvent-induced phase separation of a polymer to obtain a porous structure; performing microcontact printing; performing laser rastering; nucleating a solid texture from a vapor (e.g., desublimation); anodizing; milling; machining; knurling; e-beam milling; performing thermal or chemical oxidation; and / or performing chemical vapor deposition. In certain embodiments, the step of applying texture to the substrate comprises spraying a mixture of edible particles onto the substrate. In certain embodiments, the step of impregnating the matrix of features with a liquid comprises: spraying an encapsulating liquid onto the matrix of features; brushing a liquid onto the matrix of features; submerging the matrix of features in the liquid; spin coating the matrix of features with the liquid; condensing a liquid onto the matrix of features; depositing a solution comprising the liquid and one or more volatile liquids; and / or spreading the liquid over a surface together with a second immiscible liquid.In one embodiment, the liquid is mixed with a solvent and then sprayed. This is because the solvent reduces the viscosity of the liquid, making it easier and more uniform to spray the liquid. Then, the solvent will be dried from the coating. In one embodiment, the method further includes the step of chemically modifying the substrate and / or the step of chemically modifying the solid features of the texture before applying the texture to the substrate. For example, the method can include the step of chemically modifying with a material having a contact angle with water greater than 70 degrees (e.g., a hydrophobic material). This modification can be, for example, text. This can be done after applying the texture, or can be applied to the particles before the particles are applied to the substrate. In one embodiment, the step of impregnating the matrix of features includes the step of removing excess liquid from the matrix of features. In one embodiment, the step of removing excess liquid includes: the step of carrying away the excess liquid using a second immiscible liquid; the step of removing the excess liquid using a mechanical action; the step of absorbing the excess liquid using a porous material, and / or the step of discharging the excess liquid in the matrix of features using gravity or centrifugal force.

[0012] The elements of the embodiments described with respect to a given aspect of the present invention can be used in various embodiments of another aspect of the present invention. For example, it is contemplated that the features of the dependent claims that depend on one independent claim can be used in any of the devices and / or methods of other independent claims.

[0013] The objects and features of the present invention can be better understood by referring to the following drawings and the claims.

Brief Description of the Drawings

[0014]

Figure 1A

[0015]

Figure 1B

[0016]

Figure 1C

[0017]

Figure 2

[0018]

Figure 3

[0019]

Figure 4

[0020]

Figure 5

[0021]

Figure 6

[0022]

Figure 7

[0023]

Figure 8

Figure 9

Figure 10

Figure 11

Figure 12

Figure 13

[0024]

Figure 14

[0025]

Figure 15

[0026]

Figure 16

[0027]

Figure 17

[0028]

Figure 18

[0029]

Figure 19

[0030]

Figure 20

[0031]

Figure 21

[0032]

Figure 22

[0033] Description It is contemplated that the claimed articles, devices, methods, and processes of the present invention include variations and adaptations developed using information from the embodiments described herein. Adaptations and modifications of the articles, devices, methods, and processes described herein can be made by those skilled in the relevant art.

[0034] Throughout this description, when articles and devices are described as having, including, or comprising particular components, or when processes and methods are described as having, including, or comprising particular steps, it is also contemplated that there are articles and devices of the present invention that consist essentially of, or consist of, the recited components, and that there are processes and methods of the present invention that consist essentially of, or consist of, the recited process steps.

[0035] It should be understood that the order of steps, or the order in which certain actions are performed, is not important so long as the present invention remains practicable. Further, two or more steps or actions can be performed simultaneously.

[0036] For example, references to publications in this specification in the Background section do not admit that the publication serves as prior art with respect to any of the claims presented herein. The Background section is presented for purposes of clarity and is not intended to be an explanation of the prior art with respect to any claim.

[0037] The liquid-impregnated surface is described in U.S. Patent Application No. 13 / 302,356, filed Nov. 22, 2011, entitled "Liquid-Impregnated Surfaces, Methods of Making, and Devices Incorporating the Same," the disclosure of which is hereby incorporated by reference in its entirety herein.

[0038] FIG. 1a is a schematic cross-sectional view of a liquid 102 in contact with a conventional or preceding non-wetting surface 104 (i.e., a gas-impregnated surface) according to some embodiments of the present invention. The surface 104 includes a solid 106 having a surface texture defined by features 108. In some embodiments, the solid 106 is defined by the features 108. The regions between the features 108 are occupied by a gas 110 such as air. As shown, while the liquid 102 can contact the tops of the features 108, the gas-liquid interface 112 prevents the liquid 102 from wetting the entire surface 104.

[0039] Referring to FIG. 1b, in one example, the liquid 102 replaces the impregnating gas and penetrates within the features 108 of the solid 106. For example, penetration occurs when a liquid droplet impacts the surface 104 at high speed. When penetration occurs, the gas occupying the region between the features 108 is replaced, in part or in whole, by the liquid 102, and the surface 104 can lose its non-wetting ability.

[0040] Referring to FIG. 1c, in certain embodiments, a non-wetting liquid includes a solid 122 having a texture (e.g., feature 124) impregnated with an impregnating liquid 126 rather than a gas. An impregnated surface 120 is provided. In various embodiments, the coating on surface 104 includes a solid 106 and an impregnating liquid 126.

[0041] In the illustrated embodiment, a contacting liquid 128 in contact with the surface lies on the features 124 (or other texture) of surface 120. In the regions between features 124, the contacting liquid 128 is supported by the impregnating liquid 126. In certain embodiments, the contacting liquid 128 is immiscible with the impregnating liquid 126. For example, the contacting liquid 128 may be water and the impregnating liquid 126 may be oil.

[0042] In some embodiments, microscale features are used. In some embodiments, the microscale features are particles. The particles can be dispersed on the surface randomly or uniformly. The characteristic spacing between particles can be about 200 μm, about 100 μm, about 90 μm, about 80 μm, about 70 μm, about 60 μm, about 50 μm, about 40 μm, about 30 μm, about 20 μm, about 10 μm, about 5 μm or 1 μm. In some embodiments, the characteristic spacing between particles is in the range of 100 μm to 1 μm, 50 μm to 20 μm or 40 μm to 30 μm. In some embodiments, the characteristic spacing between particles is in the range of 100 μm to 80 μm, 80 μm to 50 μm, 50 μm to 30 μm or 30 μm to 10 μm. In some embodiments, the characteristic spacing between particles is in the range of any two of the above values.

[0043] The particles can have an average dimension of about 200 μm, about 100 μm, about 90 μm, about 80 μm, about 70 μm, about 60 μm, about 50 μm, about 40 μm, about 30 μm, about 20 μm, about 10 μm, about 5 μm or 1 μm. In some embodiments, the average dimension of the particles is in the range of 100 μm to 1 μm, 50 μm to 10 μm or 30 μm to 20 μm. In some embodiments, the average dimension of the particles is in the range of 100 μm to 80 μm, 80 μm to 50 μm, 50 μm to 30 μm or 30 μm to 10 μm. In some embodiments, the average dimension of the particles is in the range of any two of the above values.

[0044] In some embodiments, the particles are porous. The characteristic pore size (e.g., pore width or pore length) of the particles can be about 5000 nm, about 3000 nm, about 2000 nm, about 1000 nm, about 500 nm, about 400 nm, about 300 nm, about 200 nm, about 100 nm, about 80 nm, about 50, about 10 nm. In some embodiments, the characteristic pore size is in the range of 200 nm to 2 μm or 100 nm to 1 μm. In some embodiments, the characteristic pore size is in the range of any two of the above values.

[0045] The articles and methods described herein are particularly valuable as bottle internal coatings and relate to liquid-impregnated surfaces that are valuable for food processing equipment. These articles and methods have applications across a wide range of food packaging and processing equipment. For example, the articles are used as bottle coatings to improve the flow of material from the bottle, or across or through food processing equipment. In certain embodiments, the surfaces or coatings described herein prevent chemicals from leaching from the walls of the bottle or food processing equipment into the food, thereby enhancing consumer health and safety. These surfaces and coatings can also provide a barrier to the diffusion of water or oxygen and / or protect the contained material (e.g., food product) from ultraviolet light. In certain embodiments, the surfaces or coatings described herein can be used with food bins / totes / bags and / or conduits / channels in industrial transport settings, as well as other food processing equipment.

[0046] In certain embodiments, the articles described herein are used to contain consumer products. For example, the handling of sticky foods such as chocolate syrup in a coated container results in a significant amount of food remaining stuck to the container walls. Coating the container walls with a liquid-impregnated texture can not only reduce food waste but also provide ease of handling.

[0047] In some embodiments, the articles described herein are used to contain food products. The food products can be, for example, ketchup, mustard, mayonnaise, butter, peanut butter, jelly, jam, ice cream, dough, gum, chocolate syrup, yogurt, cheese, sour cream, sauce, icing, curry, cooking oil or any other food product provided or stored in a container. The food products can also be dog food or cat food. The articles can also be used to contain household and healthcare products, such as cosmetics, lotions, toothpaste, shampoo, hair gel, medical fluids (e.g., antibacterial ointments or creams), and other related products or pharmaceuticals.

[0048] In some embodiments, the consumer product that contacts the article has a viscosity of at least 100 cP (e.g., at room temperature). In some embodiments, the consumer product has a viscosity of at least 500 cP, 1000 cP, 2000 cP, 3000 cP or 5000 cP. In some embodiments, the consumer product has a viscosity in the range of 100 - 500 cP, 500 - 1000 cP or 1000 - 2000 cP. In some embodiments, the consumer product has a viscosity in the range of any two of the above values.

[0049] In various embodiments, the liquid-impregnated surface includes a textured, porous or roughened substrate, which is non-toxic and / or encapsulated or impregnated by an edible liquid. The edible liquid can be, for example, a food additive (such as ethyl oleate), a fatty acid, a protein and / or a vegetable oil (such as olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, flaxseed oil, canola oil, peanut oil, safflower oil, sunflower oil). In one embodiment, the edible liquid is any liquid approved for ingestion by the US Food and Drug Administration (FDA). The substrate is preferably listed in the FDA's list of approved food contact substances available at www.accessdata.fda.gov.

[0050] In certain embodiments, the textured material on the inside of an article (such as a bottle or other food container) is integrated with the bottle itself. For example, the texture of a polycarbonate bottle can be made of polycarbonate.

[0051] In various embodiments, the solid 122 includes a matrix of solid features. The solid 122 or the matrix of solid features can include non-toxic and / or edible materials. In some embodiments, the liquid-encapsulated surface texture includes a solid edible material. For example, the surface texture can be formed from a collection or coating of edible solid particles. Examples of solid non-toxic and / or edible materials include insoluble fibers (such as purified wood cellulose, microcrystalline cellulose and / or oat bran fibers), waxes (such as carnauba wax) and cellulose ethers (such as hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC) and / or ethyl hydroxyethyl cellulose).

[0052] In various embodiments, a method of imparting a surface texture (e.g., rough and / or porous) to a solid substrate is provided. In one embodiment, the texture is imparted by exposing the substrate (e.g., polycarbonate) to a solvent (e.g., acetone). For example, the solvent can impart the texture by inducing crystallization (e.g., polycarbonate can recrystallize when exposed to acetone).

[0053] In various embodiments, the texture is imparted by extrusion or blow molding of a mixture of materials (e.g., a continuous polymer blend, or a mixture of a polymer and particles). A portion of the material can then be dissolved, etched, melted, or evaporated away, leaving behind a porous and / or rough surface with a texture. In one embodiment, a portion of the material is in the form of particles larger than the average thickness of the coating. Packaging of food products (e.g., ketchup bottles) is advantageously currently done using extrusion or blow molding. Thus, the methods described herein can be carried out using existing equipment with little added cost.

[0054] In certain embodiments, the texture is imparted by mechanical roughening (e.g., tumbling with an abrasive), spray coating or polymer spin coating, precipitation of particles from a solution (e.g., evaporating away the liquid from a liquid + particle suspension, depositing one layer at a time), and / or extrusion or blow molding of a foam or foam-forming material (e.g., polyurethane foam). Other possible methods of imparting a texture include: precipitation of a polymer from a solution (e.g., the polymer later forms a rough, porous or textured surface); extrusion or blow molding of a material that expands upon cooling, leaving a wrinkled surface; and applying a layer of material onto a surface under tension or compression, then releasing the tension or compression of the lower surface, resulting in a textured surface.

[0055] In one embodiment, the texture is imparted by non-solvent induced phase separation of a polymer, resulting in a sponge-like porous structure. For example, a solution of polysulfone, poly(vinylpyrrolidone), and DMAc is cast onto a substrate and then immersed in a water bath. When immersed in water, the solvent and non-solvent are exchanged, and the polysulfone precipitates and hardens.

[0056] In some embodiments, the liquid-impregnated surface includes an impregnating liquid and a portion of a solid material that extends or protrudes through the impregnating liquid (e.g., contacts an adjacent air phase). To achieve optimal non-wetting and self-lubricating performance, it is generally desirable to minimize the amount of solid material that extends through the impregnating liquid (i.e., is not coated by the impregnating liquid). For example, the ratio of solid material to impregnating liquid at the surface is preferably less than about 15 percent, more preferably less than about 5 percent. In some embodiments, the ratio of solid material to impregnating liquid is less than 50 percent, 45 percent, 40 percent, 35 percent, 30 percent, 25 percent, 20 percent, 15 percent, 10 percent, 5 percent, or 2 percent. In some embodiments, the ratio of solid material to impregnating liquid is in the range of 50 to 5 percent, 30 to 10 percent, 20 to 15 percent, or any range between any two of the above values. In one embodiment, a low ratio is achieved using a surface texture that is pointy or round. In contrast, a flat surface texture may result in too much solid material being exposed at the surface, leading to a higher ratio.

[0057] In various embodiments, a method of impregnating a surface texture with an impregnating liquid is provided. For example, the impregnating liquid can be sprayed or brushed onto the texture (e.g., a texture on the interior surface of a bottle). In one embodiment, the impregnating liquid is applied to the textured surface by filling or partially filling a container containing the textured surface. Excess impregnating liquid is then removed from the container. In various embodiments, excess impregnating liquid is removed by adding a washing liquid (e.g., water) to the container and collecting or extracting the excess liquid from the container. A further method of adding the impregnating liquid involves applying a liquid to a container or surface that comes into contact with the liquid. Methods for applying the impregnating liquid include spinning the impregnating liquid onto a container (e.g., a spin coating process) and condensing the impregnating liquid onto a container or surface. In various embodiments, the impregnating liquid is applied by depositing (e.g., by any of the methods described above) a solution having the impregnating liquid and one or more volatile liquids and evaporating off the one or more volatile liquids.

[0058] In some embodiments, the impregnating liquid is applied using a spreading liquid that spreads or pushes the impregnating liquid along the surface. For example, the impregnating liquid (e.g., ethyl oleate) and spreading liquid (e.g., water) can be combined in a container and stirred or agitated. Fluid flowing through the container can distribute the impregnating liquid around the container as it impregnates the surface texture.

[0059] For any of these methods, the excess impregnating liquid can be removed mechanically (e.g., pushed from the surface by a solid object or fluid), absorbed away from the surface using another porous material, or removed by gravity or centrifugal force. Preferably, the treatment material is FDA approved for ingestion in small amounts. EXAMPLES

[0060] Experimental Examples Create a matrix of solid features on the inside surface of the bottle: In these experiments, standard strength 200 pure ethanol (KOPTEC), powdered carnauba wax (McMaster-Carr), and an aerosol carnauba wax spray (PPE, #CW-165) containing trichloroethylene, propane, and carnauba wax were used. The ultrasonic processor was Model 2510 from Branson. The latest hot plate stirrer was Model 97042-642 from VWR. The airbrush was Model Badger 150 from Badger Air-Brush Co.

[0061] The first surface having a matrix of solid features was prepared by Procedure 1 described herein. 40 ml of ethanol was heated to 85 °C, 0.4 g of carnauba wax powder was slowly added, and the mixture of ethanol and wax was boiled for 5 minutes, followed by cooling the mixture while sonicating for 5 minutes to produce the mixture. The resulting mixture was sprayed onto the substrate at 50 psi using an airbrush and then the substrate was dried at ambient temperature and humidity for 1 minute. SEM images are shown in Figures 2 and 3.

[0062] The second surface was prepared by Procedure 2 described herein. 4 g of powdered carnauba wax was added to 40 ml of ethanol and the mixture was produced by stirring vigorously. The resulting mixture was sprayed onto the substrate at 50 psi for 2 seconds using an airbrush at a distance of 4 inches from the surface and then the substrate was dried at ambient temperature and humidity for 1 minute. SEM images are shown in Figures 4 and 5.

[0063] The third surface was prepared by Procedure 3 described herein. The aerosol wax was sprayed onto the substrate for 3 seconds at a distance of 10 inches. The inventors moved the spray nozzle in such a way that the spray residence time did not exceed 0.5 seconds per unit area and then the substrate was dried at ambient temperature and humidity for 1 minute. SEM images are shown in Figures 6 and 7. Impregnating the wax coating:

[0064] Ethyl oleate (sigma Aldrich) or vegetable oil in an amount of 5 to 10 mL was vortexed in a bottle until the entire wax-coated surface prepared by the above-described procedure 3 became transparent. Such a coating time was selected so that a cloudy (but not flaky) coating was formed over the entire surface. In some embodiments, the formed coating has a thickness in the range of 10 to 50 microns. In some embodiments, the formed coating has a thickness in the range of 10 to 50 microns.

[0065] Excess oil was removed in two different ways in this experiment. The oils were drained either by turning them upside down for about 5 minutes or by adding about 50 mL of water to the bottle and shaking the bottle for 5 to 10 seconds to mix most of the excess oil into the water. Then the water / oil emulsion was discarded at once. Generally, after draining, the coating appears transparent. If too much is drained, the coating usually appears cloudy.

[0066] Figures 8 to 13 include a series of images of ketchup stains on a liquid-impregnated surface according to an exemplary embodiment of the present invention. As shown, due to a slight inclination of the surface (e.g., 5 to 10 degrees), the ketchup stains were able to slide along the liquid-impregnated surface. The ketchup moved along the surface as a substantially rigid body and left no ketchup residue along its path. The elapsed time from Figure 8 to Figure 13 was about 1 second.

[0067] Experiment to empty the bottle: Unless otherwise specified, the experiment of emptying the bottles was carried out within about 30 minutes after discharging the excess oil. The bottles were of the same type of coating and uncoated bottles with the same amount of the same spice type. Then, those bottles were turned upside down. The plastic / glass bottles were then repeatedly squeezed / dispensed until more than 90% of the material was removed, and then shaken until only droplets of the material came out of the uncoated bottles. The coated and uncoated bottles were then weighed, then rinsed, and then weighed again to measure the amount of food remaining in the bottles after the experiment.

[0068] Ketchup For these videos shown in FIGS. 14 and 15, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of a plastic (a plastic Heinz bottle made of polyethylene terephthalate (PETE)) or a glass container for several seconds. After the solvent was evaporated, the carnauba wax remaining on the surface resulted in a surface texture or roughness. Then, ethyl oleate was applied to the surface texture and impregnated with ethyl oleate by removing the excess ethyl oleate.

[0069] FIGS. 14 and 15 include a series of videos of ketchup flowing out of bottles according to two exemplary embodiments of the present invention. The bottle on the left side of each video is a standard ketchup bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with ketchup. Except for the different inner surfaces, the two bottles were identical. The series of videos shows ketchup flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was turned upside down to pour or drip the ketchup out of the bottle. As shown, the ketchup was discharged from the bottle having the liquid-impregnated surface much more rapidly. After 200 seconds, the amount of ketchup remaining in the standard bottle was 85.9 grams. By comparison, at this point, the amount of ketchup remaining in the liquid-impregnated bottle was 4.2 grams.

[0070] The amount of carnauba wax on the surface of the bottle was about 9.9×10 -5 g / cm2. The amount of ethyl oleate on the liquid-impregnated surface was about 6.9×10 -4 g / cm2. The estimated coating thickness was about 10 to about 30 micrometers.

[0071] Mustard For these videos shown in FIG. 16, to prepare a liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After the solvent evaporated, the carnauba wax remaining on the surface provided a surface texture or roughness. Then, ethyl oleate was applied to the surface texture and impregnated with ethyl oleate by removing the excess ethyl oleate.

[0072] FIG. 16 includes a series of videos of mustard flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each video is a standard mustard bottle (Grey Poupon mustard bottle). The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with mustard. Except for the different inner surfaces, the two bottles were identical. The series of videos shows mustard flowing from the two bottles by gravity. At the time equal to zero, the initially filled bottle was turned over to pour or drip the mustard out of the bottle. As shown, the mustard was discharged from the bottle having a liquid-impregnated surface much more rapidly.

[0073] Mayonnaise For these videos shown in FIG. 17, to prepare a liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After the solvent evaporated, the carnauba wax remaining on the surface provided a surface texture or roughness. Then, ethyl oleate was applied to the surface texture and impregnated with ethyl oleate by removing the excess ethyl oleate. ​

[0074] Figure 17 includes a series of images of mayonnaise flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each image is a standard mayonnaise bottle (Hellman's mayonnaise bottle). The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with mayonnaise. Except for the different inner surfaces, the two bottles were identical. The series of images shows mustard flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was turned over and the mayonnaise was poured or dripped out of the bottle. As shown, the mayonnaise was discharged much more rapidly from the bottle having the liquid-impregnated surface.

[0075] Two days later, the experiment was repeated and the coated mayonnaise bottle was still substantially completely empty.

[0076] Jelly For these images shown in Figure 18, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After evaporating the solvent, the carnauba wax remaining on the surface resulted in a surface texture or roughness. Then, ethyl oleate was applied to the surface texture and the surface was impregnated with ethyl oleate by removing the excess ethyl oleate.

[0077] Figure 18 includes a series of images of jelly flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each image is a standard jelly bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with jelly. Except for the different inner surfaces, the two bottles were identical. The series of images shows jelly flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was turned over and the jelly was poured or dripped out of the bottle. As shown, the jelly was discharged much more rapidly from the bottle having the liquid-impregnated surface.

[0078] Furthermore, the experiment was tested in a liquid-impregnated bottle using jelly at 55°C. The liquid-impregnated surface was stable and showed a similar transport effect.

[0079] Sour Cream Onion Dip For these videos shown in FIG. 19, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After evaporating the solvent, the carnauba wax remaining on the surface resulted in a surface texture or roughness. Then, the surface texture was impregnated with canola oil by applying canola oil and removing the excess canola oil.

[0080] FIG. 19 includes a series of videos of cream flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each video is a standard bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with cream. Except for the different inner surfaces, the two bottles were identical. The series of videos shows the cream flowing from the two bottles by gravity. At the time equal to zero, the initially filled bottle was turned over to pour or drip the cream out of the bottle. As shown, the cream was discharged from the bottle with the liquid-impregnated surface much more rapidly.

[0081] Yogurt For these videos shown in FIG. 20, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After evaporating the solvent, the carnauba wax remaining on the surface resulted in a surface texture or roughness. Then, the surface texture was impregnated with ethyl oleate by applying ethyl oleate and removing the excess ethyl oleate.

[0082] Figure 20 includes a series of images of yogurt flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each image is a standard bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with yogurt. Except for the different inner surfaces, the two bottles were identical. The series of images shows yogurt flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was inverted to pour or drip the yogurt out of the bottle. As shown, the yogurt was discharged from the bottle with the liquid-impregnated surface considerably more rapidly.

[0083] Toothpaste For these images shown in Figure 21, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After evaporating the solvent, the carnauba wax remaining on the surface resulted in a surface texture or roughness. Then, ethyl oleate was applied to the surface texture and impregnated with ethyl oleate by removing the excess ethyl oleate.

[0084] Figure 21 includes a series of images of toothpaste flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each image is a standard bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with toothpaste. Except for the different inner surfaces, the two bottles were identical. The series of images shows toothpaste flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was inverted to pour or drip the toothpaste out of the bottle. As shown, the toothpaste was discharged from the bottle with the liquid-impregnated surface considerably more rapidly.

[0085] Hair gel For these images shown in Figure 22, to prepare the liquid-impregnated surface, a mixture containing carnauba wax particles and a solvent was sprayed onto the inner surface of the container for several seconds. After evaporating the solvent, the carnauba wax remaining on the surface resulted in a surface texture or roughness This resulted in. Subsequently, ethyl oleate was applied to the surface texture and impregnated with ethyl oleate by removing the excess ethyl oleate.

[0086] Figure 22 includes a series of images of hair gel flowing out of a bottle according to an exemplary embodiment of the present invention. The bottle on the left side of each image is a standard bottle. The bottle on the right side is a liquid-impregnated bottle. Specifically, the inner surface of the bottle on the right side was liquid-impregnated before filling the bottle with hair gel. Except for the different inner surfaces, the two bottles were identical. The series of images shows the hair gel flowing from the two bottles by gravity. At the point equal to zero, the initially filled bottle was inverted to pour or drip the hair gel out of the bottle. As shown, the hair gel was discharged from the bottle with a liquid-impregnated surface considerably more rapidly. Data from the experiment of emptying the bottle

[0087] The weights of the food remaining in both the coated and uncoated bottles used in the above experiment were recorded. These are presented in Table 1 below. As is clear, after emptying, the amount of product remaining in the bottle with a liquid-encapsulated inner surface (the "coated bottle") is significantly less than the amount of product remaining in the bottle without a liquid-encapsulated surface. Table 1 Weights of food remaining in coated and uncoated bottles

Table 1

[0088] Equivalents The present invention has been particularly shown and described with reference to certain preferred embodiments, but it should be understood by those skilled in the art that various changes in form and detail can be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

[0089] According to a preferred embodiment of the present invention, for example, the following are provided. (Item 1) An article comprising a liquid-impregnated surface, said surface comprising a matrix of solid features, said matrix of solid features being spaced sufficiently closely to stably contain liquid therein and / or therebetween, said features and liquid being non-toxic and / or edible. (Item 2) The article according to item 1 above, which is a container for a consumer product. (Item 3) The article according to item 1 above, wherein said solid features comprise particles. (Item 4) The article according to item 3 above, wherein said particles have an average dimension in the range of 5 microns to 50 microns. (Item 5) The article according to item 3 above, wherein said particles comprise one or more members selected from the group consisting of insoluble fibers, purified wood cellulose, microcrystalline cellulose, oat bran fibers, kaolinite (clay mineral), wood wax (obtained from berries), pulp (spongy part of plant stems), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and ethyl hydroxyethyl cellulose. (Item 6) The article according to item 5 above, wherein said particles comprise wax. (Item 7) The article according to item 3 above, wherein said particles are randomly spaced. (Item 8) The article according to item 7 above, wherein said particles are arranged at an average spacing of about 10 microns to about 30 microns between adjacent particles or clusters of particles. (Item 9) The article according to item 3 above, wherein said particles are spray-deposited. (Item 10) (Item 10) The article according to item 2 above, wherein the consumer product comprises at least one member selected from the group consisting of ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste. (Item 11) The article according to item 2 above, wherein the container of the consumer product has storage stability when filled with the consumer product. (Item 12) The article according to item 2 above, wherein the consumer product has a viscosity of at least 100 cP at room temperature. (Item 13) The article according to item 2 above, wherein the consumer product is a non-Newtonian material. (Item 14) The article according to item 1 above, wherein the liquid comprises at least one member selected from the group consisting of food additives (such as ethyl oleate), fatty acids, proteins, and vegetable oils (such as olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grapeseed oil, flaxseed oil, canola oil, peanut oil, safflower oil, sunflower oil). (Item 15) The article according to item 1 above, which is a component of a consumer product processing device. (Item 16) The article according to item 1 above, which is a component of a food processing device that comes into contact with food. (Item 17) The article according to item 1 above, wherein the liquid-impregnated surface has a solid-to-liquid ratio of less than about 50 percent. (Item 18) A method for manufacturing a container for a consumer product, comprising: preparing a substrate; A step of applying a texture to the substrate, wherein the texture includes a matrix of solid features, and the matrix of solid features is spaced closely enough to stably contain a liquid therein and / or within its scope; A method comprising: impregnating the matrix of the solid features with the liquid, wherein the solid features and the liquid are non-toxic and / or edible. (Item 19) The method according to item 18 above, wherein the solid features are particles. (Item 20) The method according to item 19 above, wherein the applying step includes spraying a mixture of a solid and a solvent onto the substrate having the texture. (Item 21) The solid is selected from the group consisting of insoluble fibers, purified wood cellulose, microcrystalline cellulose, autobreak fibers, kaolinite (clay mineral), wood wax (obtained from berries), pulp (spongy part of plant stems), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (derived from corn), dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and ethyl hydroxyethyl cellulose, and the method according to item 20 above includes one or more members selected from the group. (Item 22) The method according to item 20 above, including a step of evaporating the solvent following the step of spraying the mixture onto the substrate having the texture and before the impregnating step. (Item 23) The method according to item 18 above, further including a step of bringing the impregnated matrix of features into contact with a consumer product. (Item 24) The method according to item 23 above, wherein the consumer product is at least one member selected from the group consisting of ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel and toothpaste. (Item 25) The method according to item 18 above, wherein the liquid contains at least one member selected from the group consisting of food additives (such as ethyl oleate), fatty acids, proteins and vegetable oils (such as olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, flaxseed oil, canola oil, coconut oil, safflower oil, sunflower oil). (Item 26) The step of applying the texture to the substrate comprises a procedure selected from the group consisting of: exposing the substrate to a solvent (e.g., solvent-induced crystallization); extruding or blow molding a mixture of materials; roughening the substrate by mechanical action (e.g., tumbling with an abrasive); spray coating; polymer spin coating; depositing particles from a solution (e.g., depositing layer by layer and / or evaporating and removing the liquid from a liquid and particle suspension); extruding or blow molding a foam or foam-forming material (e.g., polyurethane foam); depositing a polymer from a solution; extruding or blow molding a material that expands upon cooling to leave a wrinkled or textured surface; applying a layer of material onto a surface under tension or compression; performing non-solvent-induced phase separation of a polymer to obtain a porous structure; performing microcontact printing; performing laser rastering; nucleating a solid texture from vapor (e.g., condensation); anodizing; milling; machining; grooving; electron beam machining; performing thermal or chemical oxidation; and chemical vapor deposition, according to the method described in item 18 above. (Item 27) The method according to item 18 above, wherein the step of applying the texture to the substrate comprises spraying a mixture of edible particles onto the substrate. (Item 28) The method according to item 18 above, further comprising the step of chemically modifying the substrate and / or chemically modifying the solid features of the texture, before applying the texture to the substrate. (Item 29) The method according to item 18 above, wherein the step of impregnating the matrix of the features comprises removing excess liquid from the matrix of the features. (Item 30) The method according to item 29 above, wherein the step of removing the excess liquid comprises a procedure selected from the group consisting of: carrying away the excess liquid using a second immiscible liquid; removing the excess liquid using a mechanical action; absorbing the excess liquid using a porous material; and discharging the excess liquid from the matrix of the feature using gravity or centrifugal force.

Claims

An article for containing a contacting liquid, wherein the article is a container, a liquid-impregnated coating on the inner surface of the container, wherein the liquid-impregnated coating on the inner surface includes solid features spaced closely enough to stably contain an impregnating liquid therebetween and / or within the same regardless of the orientation of the article, wherein the solid features have an average dimension in the range of 5 microns to 200 microns, and wherein the average dimension of the solid features is greater than the average thickness of the coating, a liquid-impregnated coating on the inner surface; and the impregnating liquid between and / or within the solid features, wherein at least a portion of the solid features extends through the impregnating liquid to contact an adjacent phase, the impregnating liquid comprising, wherein the solid features and the impregnating liquid are non-toxic and / or edible, wherein the solid features are particles, wherein the characteristic spacing between the particles is in the range of 1 micron to 200 microns, and wherein the particles are selected from the group consisting of insoluble fibers, purified wood cellulose, microcrystalline cellulose, autoblend fibers, kaolinite, wood wax, pulp, ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein, dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and ethyl hydroxyethyl cellulose, one or more members selected from the group, wherein the impregnating liquid includes at least one member selected from the group consisting of food additives, fatty acids, proteins, and vegetable oils, wherein the article is configured to contain the contacting liquid, the contacting liquid being different from the impregnating liquid, wherein the container contains the contacting liquid in contact with the solid features, wherein a portion of the solid features extends through the impregnating liquid, and wherein the ratio of the solid features to the impregnating liquid on the surface of the coating is 5 to 50 percent, an article. **Claim 2** The article according to claim 1, wherein the particles contain wax. **Claim 3** The article according to claim 1, wherein the particles are randomly spaced apart.

4. The article according to claim 1, wherein the contacting liquid comprises at least one member selected from the group consisting of ketchup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, margarine, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste.

5. The article according to claim 1, wherein the contacting liquid has a viscosity of at least 100 cP at room temperature.

6. The article according to claim 1, wherein the contacting liquid is a non-Newtonian fluid.

7. The article according to claim 1, wherein the article is a component of a contacting liquid treatment device.

8. The article according to claim 1, wherein the article is a component of a food processing device that contacts food.

9. The article according to claim 1, wherein the impregnating liquid is edible.

10. The article according to claim 1, wherein the solid feature and the impregnating liquid are edible.

11. The article according to claim 1, wherein the impregnating liquid contains ethyl oleate.

12. The article according to claim 1, wherein the impregnating liquid comprises at least one member selected from the group consisting of olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, grape seed oil, linseed oil, canola oil, peanut oil, safflower oil, and sunflower oil.

13. A method of manufacturing an article for a contacting liquid, wherein the article is a container, and the method comprises: providing a substrate; applying solid features spaced apart sufficiently closely to stably contain an impregnating liquid therein and / or within it, regardless of the orientation of the substrate, wherein the solid features are arranged with an average spacing between adjacent solid features of from 1 micron to 200 microns, and wherein the solid features have an average dimension in the range of from 5 microns to 200 microns. A step of impregnating the solid feature with the impregnating liquid, as a result of which the solid feature stably contains the impregnating liquid therein and / or within its range regardless of the orientation of the substrate, wherein the container is configured to contain the contacting liquid during use of the article, the contacting liquid being different from the impregnating liquid, wherein the solid feature and the impregnating liquid are non-toxic and / or edible, and wherein at least a part of the solid feature extends through the impregnating liquid and contacts the adjacent phase, wherein the solid feature is a particle, and wherein the particle comprises one or more members selected from the group consisting of insoluble fiber, purified wood cellulose, microcrystalline cellulose, autobreaker fiber, kaolinite, wood wax, pulp, ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein, dextrin, cellulose ether, hydroxyethyl cellulose, hydroxypropyl cellulose (HPC), hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and ethyl hydroxyethyl cellulose, wherein the impregnating liquid comprises at least one member selected from the group consisting of food additives, fatty acids, proteins, and vegetable oils; and a step of contacting the impregnated solid feature with the contacting liquid, wherein the contacting liquid comprises at least one member selected from the group consisting of ketchup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, chocolate syrup, shortening, butter, margarine, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste comprising, wherein the contacting liquid contacts the solid feature, wherein a portion of the solid feature extends through the impregnating liquid, and wherein the ratio of the solid feature to the impregnating liquid on the surface of the solid feature is 5 to 50 percent, a method.

14. The method according to claim 13, wherein the applying step comprises spraying a mixture of a solid and a solvent onto the substrate.

15. The method according to claim 14, comprising the step of evaporating the solvent following the step of spraying the mixture onto the substrate and prior to the step of impregnating.

16. The step of applying the solid feature to the substrate comprises the step of exposing the substrate to a solvent; the step of extrusion or blow molding a mixture of materials; the step of roughening the substrate by mechanical action; the step of spray coating; the step of polymer spin coating; the step of precipitating particles from a solution; the step of extrusion or blow molding a foam or foam-forming material; the step of precipitating a polymer from a solution; the step of extrusion or blow molding a material that expands upon cooling to leave a wrinkled or textured surface; the step of applying a layer of material onto a surface under tension or compression; the step of performing non-solvent-induced phase separation of a polymer to obtain a porous structure; the step of performing microcontact printing; the step of performing laser rastering; the step of nucleating the solid feature from vapor; the step of anodizing; the step of milling; the step of machining; the step of grooving; the step of electron beam machining; the step of performing thermal or chemical oxidation; and the step of chemical vapor deposition, the method according to claim 13.

17. The method according to claim 13, wherein the step of applying the solid feature to the substrate comprises the step of spraying a mixture of edible particles onto the substrate.

18. The method according to claim 13, further comprising the step of chemically modifying the substrate and / or the step of chemically modifying the solid feature prior to applying the solid feature to the substrate.

19. The method according to claim 13, wherein the step of impregnating the solid feature comprises the step of removing a portion of the liquid that was not impregnated between or within the solid features from the solid feature.

20. The step of removing a portion of the liquid that was not impregnated between or within the solid features comprises a procedure selected from the group consisting of carrying away a portion of the liquid that was not impregnated between or within the solid features using a second immiscible liquid; removing a portion of the liquid that was not impregnated between or within the solid features using a mechanical action; absorbing a portion of the liquid that was not impregnated between or within the solid features using a porous material; and discharging a portion of the liquid that was not impregnated between or within the solid features from the solid features using gravity or centrifugal force, the method according to claim 19.

21. The method according to claim 13, wherein the solid features are randomly spaced.

Images