Plastic bottle with champagne base and manufacturing method thereof

Abstract

A beverage container for carbonated beverages may include a base having a plurality of feet extending therefrom that may act to reinforce a punt within the beverage container base to prevent deformation of the beverage container base when a carbonated beverage or other pressurized beverage is added to the beverage container.

Description

Summary of the Invention

[0001] A beverage container having a champagne base is disclosed.

[0002] In some embodiments of the present invention, a beverage container includes a body extending along a central axis. In some embodiments, a base is monolithically formed with the body. The base of the beverage container may include a skirt extending inward toward the central axis. In some embodiments, the base may also include a punt connected to the skirt. The foot may be formed on (e.g., extending from) the base of the beverage container. In some embodiments, the area between the foot defines a gap. In some embodiments, the base includes the skirt and the punt.

[0003] In some embodiments, a foot formed on the base of the beverage container traverses both the skirt and punt of the base of the beverage container. Each foot can have a foot sidewall. The foot sidewall can be, for example, perpendicular to a tangent to the base at the sidewall. In some embodiments, the foot sidewall can be formed at approximately 60 degrees to the tangent.

[0004] In some embodiments, the base punt can have an upper punt portion and a lower punt portion. The upper and lower punt portions can have concave surfaces. In some embodiments, the concave surfaces of the upper and lower punt portions are opposite. For example, the upper punt portion can be concave and the lower punt portion can be convex. In some embodiments, a bend line is formed where the upper and lower punt portions meet. In some embodiments, the bend line is where the concavity of the punt changes from positive to negative.

[0005] In some embodiments, the feet extend only from the lower punt, not from the upper punt. In some embodiments, the beverage container base includes eight feet as shown. In some embodiments, the beverage container base includes a different number of feet, e.g., three, four, five, six, seven, or more. In some embodiments, the feet are evenly distributed about the central axis of the bottle on the beverage container base. In some embodiments, the feet are integrally formed with the base. In some embodiments, the feet have a foot wall extending from the punt. In some embodiments, the foot wall extends from the punt at an angle of 0 to 60 degrees from the normal to the punt.

[0006] In some embodiments, the feet reinforce the punt of the base. The feet may act to prevent deformation of the punt and thus the base of the beverage container. The beverage container may be plastic. For example, the beverage container may be polyethylene terephthalate.

[0007] In some embodiments, a preform for forming a beverage container is disclosed. The preform can be configured to form a beverage container having a neck, a body, and a base. The preform can have a first end and a second end. In some embodiments, the preform includes a neck extending from the first end toward the second end and a first body section disposed between the neck and the second end. The first body section can include a proximal end and a distal end and can have a first body section thickness. The first body section thickness can increase between the proximal end and the distal end of the first body section.

[0008] The preform may also include a second body section disposed between the first body section and the second end. The second body section may have a proximal end and a distal end. The second body section may have a second body section thickness. In some embodiments, the second body section thickness is constant between the proximal end and the distal end of the second body section.

[0009] The base may be positioned between the second body section and the second end and may itself define the second end. The base may have a proximal end and a distal end. The distal end of the base may have a substantially hemispherical shape.

[0010] In some embodiments, the ratio of the distance from the proximal end to the second end of the first body portion to the distance from the proximal end to the second end of the second body portion is greater than 3. In some embodiments, the second body thickness is greater than the first body thickness. [Brief explanation of the drawings]

[0011] The accompanying drawings, which are incorporated in and form a part of this specification, illustrate embodiments of the present invention by way of example, and not by way of limitation, and together with the description, further serve to explain the principles of the invention and enable one skilled in the relevant art to make and use the invention.

[0012] [Figure 1] FIG. 1 is a bottom front perspective view of a beverage container according to some embodiments.

[0013] [Figure 2] FIG. 1 is a front view of a beverage container according to some embodiments.

[0014] [Figure 3] FIG. 1 illustrates a bottom perspective view of a beverage container according to some embodiments.

[0015] [Figure 4] FIG. 1 illustrates a bottom view of a beverage container according to some embodiments.

[0016] [Figure 5] 5 is a cross-sectional view of the base of the beverage container taken along line 5-5 of FIG. 4.

[0017] [Figure 6] 1 is a cross-sectional view of a preform according to some embodiments.

[0018] [Figure 7] 1 is a cross-sectional view of a preform in a beverage container blow molding apparatus according to some embodiments. DETAILED DESCRIPTION OF THE INVENTION

[0019] The present invention will now be described in detail with reference to embodiments as illustrated in the accompanying drawings. References such as "one embodiment," "an embodiment," "an example embodiment," "some embodiments," etc., indicate that a described embodiment may include a particular feature, structure, or characteristic, but not all described embodiments necessarily include that particular feature, structure, or characteristic. Similarly, other embodiments may include additional features, structures, or characteristics. Moreover, such phrases do not necessarily refer to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in combination with an embodiment, it is believed to be within the knowledge of one of ordinary skill in the art to implement such feature, structure, or characteristic in combination with other embodiments, whether or not explicitly stated.

[0020] The terms "invention," "present invention," "disclosure," or "this disclosure," as used herein, are open-ended terms and are intended to encompass all possible embodiments described in this application, rather than referring to any single embodiment of a particular invention.

[0021] The systems and methods described herein can be used to manufacture beverage containers having a champagne base with multiple feet disposed thereon.

[0022] Plastic beverage containers can contain a variety of beverages, including carbonated beverages. Carbonated beverages can include, for example, soda, beer, or carbonated water. Plastic beverage bottles can have a variety of bases. For example, a plastic beverage container champagne base closely resembles the look of a classic champagne bottle base. A classic champagne bottle base has a dome structure or punt formed in the base, with the apex of the punt raised into the beverage-containing area.

[0023] In addition to adding a simple element to plastic beverage containers, champagne bases have several functional advantages over other types of bases. For example, unlike flat-bottomed containers, which can become unstable with even the slightest imperfection when resting on a surface, beverage container bases with punts have recesses in much of the bottom surface of the bottle above the surface on which it rests, thereby reducing the surface contact area that could convey instability.

[0024] Additionally, the champagne base bottle increases the strength of the base, allowing it to hold the beverage at higher pressures. The champagne base pant is generally well suited to the internal pressure of the carbonated beverage contained within the beverage container due to the continuously sloping nature of the pant. This continuously sloping surface minimizes concentrations of mechanical stress and helps distribute forces evenly across the surface of the pant.

[0025] The champagne base may include a bearing area. The bearing area may be a region of the beverage container base where the pant transitions to the vertical sidewall of the beverage container. The bearing area may have an arc cross-section and may reside on the base of the beverage bottle. In other words, a beverage container having a champagne base may rest on the bearing area when the beverage container is placed upright on a surface. Under some conditions, when the beverage container is subjected to pressure from a carbonated beverage in the beverage container, the relatively thin material in the bearing area may cause asymmetric deformation of the bearing area. Such deformation of the bearing area may cause asymmetric swelling of the bearing area, increasing the instability of the beverage bottle base. This instability of the beverage bottle base may make the beverage bottle more susceptible to asymmetric tilting or tipping because the container rests on the bearing area when placed on a surface.

[0026] Under some conditions, the bearing area deforms as the geometry of the punt changes. For example, if a portion of the bearing area expands or protrudes, an area of the punt may move toward the protrusion, causing the punt to move away from the central axis. This deformation may cause the distribution of forces on the surface of the punt to lose its symmetry. The resulting asymmetry of forces on the punt may cause the punt to invert. That is, the punt of a beverage container may change at least partially from concave to convex. Punt inversion may compromise the stability and neat appearance of the beverage container.

[0027] Deformation of the bearing area can be reduced by adding more material to the base of the beverage bottle, increasing the thickness of the bearing area. The increased thickness increases the stiffness of the bearing area, thereby reducing deformation. However, adding material to the bearing area unnecessarily increases the weight and material costs of the container.

[0028] Plastic carbonated beverage containers can be made using a preform and blow molding process. The preform can include a neck, which may have threads or other features configured to mate with a bottle cap, and a mold section extending from the neck. The mold section can have an elongated profile and an interior void (e.g., a mold section may be 2 to 8 times longer than it is wide). The thickness of the mold section can be several times greater than the thickness of the resulting beverage bottle (e.g., 2 to 20 times or more). In some applications, the preform is secured to the neck section within the mold. The mold has the shape of the beverage container to be formed. The preform is heated, and an actuation rod can force the lower end of the preform into the base of the mold. In some applications, air is forced into the preform as the actuation rod extends. The preform expands into the cavity until it fully engages the cavity. Thus, the relatively thick walls of the preform result in the relatively thin walls of the beverage container.

[0029] As mentioned above, one way to improve the resilience of the bearing area is to increase the amount of material in the bearing area. The additional material increases the stiffness of the bearing area and reduces the likelihood of deformation. However, when beverage containers are formed using the blow molding method described above, adding material to the bearing area also means adding material to the punt portion. Because the punt is relatively stable without the additional material, adding material to the punt adds unnecessary additional weight and material costs to the beverage container.

[0030] To achieve stability and structural integrity of the champagne base without the weight and cost of extra material added to the base of the beverage container, embodiments described herein include a beverage bottle having a foot that extends from the base of the beverage container. In some embodiments, the foot extends over the punt portion of the beverage container to reinforce the punt.

[0031] Embodiments of the present invention optimize the structural integrity of a champagne base for beverage containers by including feet on the base that increase the structural stability of the pant and modify the force profile of the pant structure, allowing the pant to take a greater load from a carbonated beverage contained within the beverage container. The feet act to prevent deformation of the bearing area and the pant, which prevents asymmetric pant loading. The foot sidewalls are disposed on the pant and act as support wedges that increase the normal force on the pant to counteract the normal force created by the carbonated beverage contained within the beverage container. Additionally, the feet act to stabilize the beverage container when it is placed on a surface such as a table.

[0032] These and other embodiments are discussed below with reference to the drawings.

[0033] 1 and 2 show a beverage container 100 having a base 200. The beverage container 100 includes a body 102. In some embodiments, the body 102 is formed about a central axis 104. In some embodiments, the body 102 is symmetrical about the central axis 104, as shown in FIG. 1 for example. According to some embodiments, a neck 108 is disposed above the body 102. The neck 108 may be integrally formed with the body 102. The neck 108 may be formed with a plurality of threads or other attachment features configured to mate with a beverage container cap. In some embodiments, the integral formation of the neck 108 and the body 102 may be a blow molding process. The blow molding process may use a preform, such as those described later in this specification with reference to FIGS. 6-8. In some embodiments, the neck 108 includes a removable cap. The neck 108 and the body 102 may have any one of several designs and may be formed symmetrically about the central axis 104.

[0034] In some embodiments, the body 102 may have a body thickness 106 (as shown in FIG. 5 ). The body thickness 106 may be constant or may vary throughout the body 102. In some embodiments, the variation in the body thickness 106 may depend on the location on the body 102. For example, the body thickness 106 may be greatest near the neck 108. In some embodiments, the body 102 may have a label coupled thereto. In some embodiments, the body 102 may include a rib 103 formed on or within the body 102. The rib 103 may be formed as a trough on the exterior of the body 102 about an axis 104. The rib 103 may provide additional structural stability to the beverage container 100 and may allow for greater manufacturing tolerances. In some embodiments, the body 102 may have a logo formed thereon.

[0035] In some embodiments, the base 200 is coupled to the body 102 opposite the neck 108. The base 200 can be integrally formed with the body 102 to form the beverage container 100. The base 200 can be formed along with the body 102 using a blow molding process, such as that described below. In some embodiments, the base 200 includes a skirt 202 and a punt 204. The skirt 202 can extend directly from the body 102. The skirt 202 can form an upper structure for the base 200. The skirt 202, or a portion thereof, can taper toward the central axis 104. For example, the skirt 202 can be closer to the central axis 104 as the distance from the body 102 increases. In some embodiments, the rate at which the skirt 202 curves toward the central axis 104 can be constant. In some embodiments, the rate at which the skirt 202 curves toward the central axis 104 can vary. In some embodiments, the skirt 202 terminates at a lower end that is lower in the base 200. For example, (as shown in FIG. 4) the skirt 202 may be formed at a transition line 225 The skirt 202 may terminate at a transition line. 225 204 at .

[0036] The punt 204 extends from the skirt 202 and is centered about the central axis 104. In some embodiments, the transition from the skirt 202 to the punt 204 occurs across a foot 214 and a gap 222. In some embodiments, the punt 204 has an apex 212 at the top of the punt 204. Figure 3 shows a perspective view of the base 200. As shown, the skirt 202 slopes inward to meet the punt 204. The punt 204 may have an upper punt portion 206 and a lower punt portion 208 separated by a bend line 210.

[0037] In some embodiments, the base 200 includes feet 214 formed on the base 200 of the beverage container 100. In some embodiments, gaps 222 are formed between and separate the feet 214. As shown in FIG. 2 , the gaps 222 may maintain a constant curve of the skirt 202.

[0038] In some embodiments, the foot 214 begins at an outer foot wall 220 that rests on the skirt 202. The foot 214 is raised from the skirt 202 at the outer foot wall 220 such that the foot 214 supports the remainder of the base 200 (including the skirt 202 and punt 204) above the surface on which the beverage bottle rests.

[0039] 4 shows a bottom view of the beverage container 100 having the base 200. The foot 214 may be formed symmetrically about the central axis 104 that passes through the apex 212. In some embodiments, the foot 214 includes a foot base 218. The foot base 218 may be, for example, one end of the beverage container 100 according to some embodiments of the present invention. In some embodiments, the foot base 218 supports the beverage container 100 when the beverage container 100 is set upright on a surface perpendicular to the central axis 104.

[0040] FIG. 5 shows a cross-sectional view of the base 200 taken along line 5-5 in FIG. 4. As shown in FIG. 4, the cross-section shown in FIG. 5 shows a cross-section of the base 200 through the foot sidewall 216 on the left side of FIG. 5 and a cross-section of the base 200 through the gap 222 on the right side of FIG. 5. The skirt 202 has a skirt thickness 226. The skirt thickness 226 near the body 102 can be substantially the same as the body thickness 106 of the body 102 near the skirt 202 (i.e., the body thickness 106 and the skirt thickness 226 can be within 10% of each other). In some embodiments, the skirt thickness 226 can be different at different points along the skirt 202. For example, the skirt thickness 226 can increase along the skirt 202 toward the central axis 104. In some embodiments, the skirt thickness 226 remains constant.

[0041] The skirt 202 may terminate at a lower line 219. At the lower line 219, the skirt 202 may be connected to the punt 204. The punt 204 may have a substantially dome-shaped shape and may have an apex 212 at its apex. The punt 204 may include a lower punt portion 208 and an upper punt portion 206. In some embodiments, the lower punt portion 208 is connected to the skirt 202 on one side and to the upper punt portion 206 on the other side. That is, the lower punt portion 208 may be disposed between the upper punt portion 206 and the skirt 202. In some embodiments, the transition from the lower punt portion 208 to the upper punt portion 206 may be defined as a bend line 210. In some embodiments, the lower punt portion 208 is convex and the upper punt portion 206 is concave. A convex concavity may be described as a positive concavity, and a concave concavity may be described as a negative concavity.

[0042] In some embodiments, the lower punt portion 208 has a lower punt thickness 228. The lower punt thickness 228 may decrease across the lower punt portion 208 from a maximum lower punt thickness 228 where the lower punt portion 208 meets the skirt 202 to a minimum lower punt thickness 228 where the lower punt portion 228 meets the upper punt portion 206. In some embodiments, the lower punt thickness 228 describes only the thickness of the lower punt portion 208. In some embodiments, the lower punt thickness 228 is substantially the same as the thickness of the foot portion 214 or gap 222 (i.e., the lower punt thickness 228 and the thickness of the foot portion 214 or gap 222 may be within 10% of each other).

[0043] In some embodiments, the upper punt portion 206 is hemispherical and centered on the central axis 104. The upper punt portion 206 may have an apex 212 located on the central axis 104. The apex 212 may be the highest point of the champagne base beverage container base. The apex 212 may also include an extrusion marker (shown as a rectangular outgrowth of the apex 212 in FIG. 5). The extrusion marker may result from a blow molding manufacturing process, such as the blow molding manufacturing process described below. In some embodiments, the upper punt portion 206 has an upper punt thickness 227 Upper pant thickness 227 may increase across the upper punt portion 206 from the lower punt portion 208 to the apex 204.

[0044] 1-4 show feet 214 formed on base 200. According to some embodiments, feet 214 are formed within base 200 using, for example, a blow molding process such as that described below. In some embodiments, feet 214 are integrally formed with base 200 such that feet 214 and base 200 are formed of one material as a single piece. Each foot 214 may have a foot outer wall 220 extending from a portion of base 200. Each foot 214 may have a foot sidewall 216. Foot sidewall 216 may support punt 204. In some embodiments, foot sidewall 216 may be connected to base 200 at angle 239 with a normal to the surface of base 200 where foot wall 216 intersects gap 222 (e.g., relative to the normal of axis 104). In some embodiments, angle 239 is between 0 and 60 degrees. In some embodiments, angle 239 is between 0 and 30. In some embodiments, for example, as shown in Figure 2, angle 239 is 30 degrees.

[0045] The foot sidewalls 216 resist deformation of the punt 204 when the beverage container 100 is filled with a carbonated beverage. When filled with a carbonated beverage, the pressure of the carbonated beverage exerts a force on the punt 204. The force exerted by the carbonated beverage on the punt 204 has a net downward force. The foot sidewalls 216 act as a support for the punt 204. The foot sidewalls 216 exert an upward force on the punt 204 without deforming, due in part to their upright orientation. The upward force from the foot sidewalls 216 allows the beverage container 100 to contain a beverage at a higher pressure using the same amount of material forming the beverage container. The beverage container 100 can also be made with less material than a standard bottle required to contain a carbonated beverage.

[0046] In some embodiments, the foot portion 214 may have an outer foot wall 220 extending from the skirt 202. As shown in FIG. 5 , the outer foot wall 220 may transition to a foot base 218. In some embodiments, the foot base 218 may be the lower end of the beverage container 100. The foot portion 214 may act as a support for the beverage container 100 when the beverage container 100 is placed on a flat surface, such as a table. In some embodiments, the foot portion 214 does not extend to the upper punt portion 206. That is, the foot portion 214 does not extend beyond the bend line 210. In some embodiments, the foot portion 214 may extend to the upper punt portion 206 and may extend to the apex 212. In some embodiments, the individual foot portions 214 extend different amounts on the punt 204.

[0047] A particular shape of the foot 214 is not required to achieve the benefits of the present invention. In some embodiments, the foot 214 has a substantially trapezoidal cross-section (as seen in FIG. 4 ). In some embodiments, the foot 214 may have a different shape than that shown in the figures, such as a substantially square or rounded cross-section. Also, for example, the foot outer wall may be concave or convex, or may have an asymptotic or quadratic characteristic. In some embodiments, feet 214 of different shapes may be formed on the base 200 simultaneously. That is, a single beverage container 100 may have different styles of feet 214 formed thereon. As shown, in some embodiments, the transition between the foot sidewall 216 and the foot outer wall 220, as well as the transition between the foot sidewall 216 and the gap 222, takes the form of a corner or crease, which may help direct internal pressure forces to the foot sidewall 216.

[0048] FIG. 5 is a cross-sectional view of base 200 taken through gap 222 and foot sidewall 216. As shown on the left side of FIG. 5, foot sidewall 216 is formed within base 200. FIG. 5 shows bearing area 203. In some embodiments, bearing area 203 is located at foot outer wall 220 and the beginning of flexion line 210. In some embodiments, bearing area 203 may be smaller or larger than the area shown in FIG. 5. Additionally, bearing area 203 may be steeper or gentler than bearing area 203 shown in FIG. 5. In some embodiments, bearing area 203 includes foot 214 and gap 222. In some embodiments, gap 222 is formed between foot 214. When the beverage container 100 is filled with carbonated beverage, the foot sidewalls 216, which are disposed at approximately 60-90 degrees to the line of tangent formed on the bearing area 203, reinforce the bearing area by redirecting pressure within the bearing area.

[0049] In some embodiments, bearing area 203 has a varying thickness. For example, bearing area 203 may have a thickness that varies between sidewall thickness 234 and gap thickness 223. In some embodiments, bearing area 203 may be thinnest at bend line 210, which has bend point thickness 221.

[0050] The method of forming the beverage container disclosed herein will now be described in detail with reference to the accompanying drawings.

[0051] FIG. 6 illustrates a preform 300. In some embodiments, the preform 300 has a preform first end 302 and a preform second end 304. The preform first end 302 and the preform second end 304 may define opposite ends of the preform 300 along a major axis of the preform 300. In some embodiments, the preform 300 includes a preform neck 306 extending from the preform first end 302 toward the preform second end 304. In some embodiments, the preform 300 includes a preform first body 308 extending from the preform neck 306 toward the preform first end 302. In some embodiments, the preform 300 includes a preform second body 316 extending from the preform first body 308 toward the preform second end 304. The preform 300 may include a preform base 324 extending from the preform second body 316 toward the preform second end 304 .

[0052] In some embodiments, preform first body 308 has a preform first body proximal end 310 and a preform first body distal end 312. Preform second body 316 extends from preform first body distal end 312. Preform first body 308 has a preform first body thickness 314. In some embodiments, preform first body thickness 314 increases from preform first body proximal end 310 to preform first body distal end 312. In some embodiments, the increase in preform first body thickness 314 is linear from preform first body proximal end 310 to preform first body distal end 312. In some embodiments, the increase is quadratic or asymptotic. In some embodiments, the increase is linear in portions of preform first body 308 and non-linear or unchanging in other portions.

[0053] In some embodiments, the preform second body 316 has a preform second body proximal end 318 and a preform second body distal end 320. A preform base 324 extends from the preform second body distal end 320. The preform second body 316 has a preform second body thickness 322. In some embodiments, the preform second body thickness 322 increases from the preform second body proximal end 318 to the preform second body distal end 320. In some embodiments, the increase in the preform second body thickness 322 is linear from the preform second body proximal end 318 to the preform second body distal end 320. In some embodiments, the increase is asymptotic. In some embodiments, the increase is linear in portions of the preform second body 316 and non-linear or unchanging in other portions. As shown in FIG. 6 , the preform second body thickness 322 is constant.

[0054] In some embodiments, the preform base 324 coupled to the preform second body distal end 320 has a hemispherical base 330. In some embodiments, the hemispherical base 330 has a uniform thickness. In some embodiments, the thickness 332 of the hemispherical base 330 decreases toward the apex of the hemispherical base 330. In some embodiments, the hemispherical base 330 has a base proximal end 326 and a base distal end 328. In some embodiments, the base distal end 328 and the preform second end 304 are the same.

[0055] As shown in FIG. 6 , the distance from preform first end 302 to preform second end 304 is given as first distance 334. In some embodiments, first distance 334 can be 90 mm to 100 mm. The distance from first body proximal end 310 to preform second end 304 is given as second distance 336. In some embodiments, second distance 336 can be 60 mm to 90 mm. The distance from preform second body proximal end 318 to preform second end 304 is given as third distance 338. In some embodiments, third distance 338 can be 15 mm to 40 mm. A first ratio can be defined as the ratio of second distance 334 to third distance 338. In some embodiments, the first ratio is 1 to 5 (e.g., 2 to 4, such as 3). In some embodiments, increasing the first ratio may be necessary to form a beverage container 100 having a base 200 with a foot 214 formed thereon. The foot 214 increases the surface area of the base 200. Therefore, a preform 300 used to form a beverage container 100 having a base 200 with a foot 214 will require slightly more material in the base than a preform 300 used to create a beverage container 100 having a base 200 without a foot formed thereon. A preform 300 used to form a beverage container 100 having a base 200 with a foot 214 formed thereon can still use less material than a comparable beverage container because the beverage container 100 with the base 200 with the foot 214 is structurally more rigid when compared to a beverage container 100 with a base 200 without a foot 214.

[0056] In some embodiments, the preform 300 used to create a beverage container 100 having a base 200 disclosed herein is longer than a standard preform that would be used to create a beverage container of the same volume. In some embodiments, the preform 300 disclosed herein weighs less than a standard preform for creating a beverage container of the same volume. In some embodiments, the preform 300 is used to form a beverage container 100 having a volume of 500 mL. The preform 300 can be used to produce a beverage container 100 having a foot 216, which has the same or greater structural integrity and stability but weighs less than a beverage container of the same volume formed without a foot. For example, a preform 300 used to produce a beverage container 100 having a foot 216 and a volume of approximately 500 mL may have a preform weight of 23 g, while a preform used to produce a beverage container of the same structural integrity and stability without a foot 216 may have a preform weight of 27 g. Thus, and implying that beverage container 100 includes foot 216, preform 300 provides a weight savings of 4 g. Structural integrity and stability may be evaluated as the ability of a container to accommodate a given internal pressure without deformation. For example, structural integrity may be described as the ability or measure of a container's ability to resist deformation under load. For example, stability may be described as the container's ability to resist tipping over.

[0057] FIG. 7 shows a preform 300 in a blow molding apparatus 400. In some embodiments, the preform 300 is heated in the blow molding apparatus 400 and air is injected into the open end of the preform 300. The heat increases the elasticity of the preform 300, and the air pressure expands the preform 300 into a blow molding cavity 402. As the preform 300 expands into the blow molding cavity 402, it comes into contact with a sidewall 406 of the blow molding cavity. The sidewall 406 of the blow molding cavity can be cooled so that the heated preform 300 begins to harden when it is in contact with the sidewall 406. The preform 300 is expanded into the blow molding cavity 402 to form the foot 214 in a foot-forming region 404. Once the preform 300 is fully expanded into the preform cavity 402, the preform 300 is cooled and removed from the blow mold cavity 402, leaving a formed beverage container 100.

[0058] It is understood that the Detailed Description section, and not the Summary and Abstract sections, is intended to be used to interpret the claims. The Summary and Abstract sections may set forth one or more, but not all, exemplary embodiments of the invention as contemplated by the inventor(s), but do not in any way limit the scope of the invention and the appended claims.

[0059] The present invention has been described above with the aid of functional building blocks that illustrate the performance of certain functions and their relationships. The boundaries of these functional building blocks have been arbitrarily defined herein for the convenience of the description. Alternative boundaries may be defined so long as the specified functions and their relationships are appropriately performed.

[0060] The foregoing description of specific embodiments will make fully apparent the general nature of the present invention, as will be apparent to others who, by applying their knowledge, are skilled in the art and can readily modify and / or adapt such specific embodiments to various uses without undue experimentation and without departing from the general concept of the present invention. Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed embodiments, based on the teaching and guidance presented herein. It is to be understood that the phraseology and terminology used herein is for the purpose of description and not of limitation, and therefore, the phraseology and terminology used herein should be interpreted by those skilled in the art in the light of teaching and guidance.

[0061] The breadth and scope of the present invention should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

Claims

1. A beverage container, a cylindrical body extending longitudinally on a central axis; a base connected to the bottom of the body to cover the bottom of the body and to form the beverage container together with the body; The base portion is a skirt extending radially inward from a bottom end of the body toward the central axis and terminating at a lower end of the base; a punt connected to the skirt, extending radially inward from the lower end of the base and terminating at an apex on the central axis; The base portion is a plurality of foot portions extending from the skirt and the punt in a direction away from the main body, each of the plurality of foot portions extending from both the skirt and the punt, and arranged at predetermined intervals in a circumferential direction around the central axis; a plurality of gaps extending radially across the skirt and the punt between the plurality of feet; Each of the plurality of feet has a foot base configured to support the beverage container when the beverage container is set upright on a plane perpendicular to the central axis, and a pair of foot side walls located on both sides of the foot base in a circumferential direction around the central axis and extending toward the adjacent gap, the foot sidewalls are connected to the base at an angle oblique to a normal to a surface of the base where the foot sidewalls intersect with the gaps, such that the width of each of the gaps has a minimum gap width near a transition line between the skirt and the punt and continuously increases outwardly toward the body and inwardly toward an apex of the punt; A beverage container, wherein at each of the plurality of gaps, the transition from the punt to the skirt is smooth.

2. 2. The beverage container of claim 1, wherein the plurality of feet extend across the lower end of the base into the skirt and the punt.

3. 3. The beverage container of claim 2, wherein the punt comprises a concave upper punt portion and a convex lower punt portion in a direction from the inside to the outside of the beverage container.

4. The beverage container of claim 3 , wherein the foot extends from the lower punt portion.

5. The beverage container of claim 1 , wherein the feet comprise eight feet.

6. 2. The beverage container of claim 1, wherein the feet are evenly distributed about the central axis.

7. The beverage container of claim 1 , wherein the foot is integrally formed with the base.

8. A beverage container as described in claim 1, wherein the beverage container is formed using a blow molding process.

9. A beverage container as described in claim 1, wherein the plurality of feet reinforce the pant.

10. A beverage container as described in claim 1, wherein the foot further comprises a foot sidewall extending from the pant, the foot sidewall extending from the pant at an angle of 0 to 60 degrees relative to the longitudinal direction.

11. A beverage container as described in claim 1, wherein the beverage container is formed from polyethylene terephthalate.

12. A beverage container as described in claim 1, wherein the thickness of each of the plurality of feet is greater than the thickness of the pant.

13. A beverage container as described in claim 1, wherein each of the multiple feet is convex downward.

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