Aromatic Coating Lid for Flavor Enhancement Without Additives
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cup lids do not provide a healthier, nutritionally-friendly experience for consumers when drinking from a cup in a nomadic way, as they lack a mechanism to enhance the organoleptic experience without adding flavors or sugars to the beverage.
Innovation Solution
A cup lid with a coating containing volatile aromatic products that release aromas when air is drawn through the drinking spout, enhancing the sensory experience by mixing aromatic steam with the beverage, and utilizing microencapsulation, controlled release, or flavor release by melting to manage the aroma delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If a cup lid is designed to provide a flavored experience, then the organoleptic properties are enhanced, but flavors or sugars must be added to the beverage which contradicts healthier nutrition goals
Solution Approach 1:
The flavor delivery system is segmented from the beverage itself. The lid is divided into a body portion and a coating portion, where the coating contains the volatile aromatic product separately from the liquid beverage. This allows flavor enhancement without adding flavor substances to the drink, resolving the contradiction between organoleptic enhancement and healthy nutrition.
Solution Approach 2:
The aromatic flavor components are extracted from the beverage formulation and placed exclusively in the lid coating. The volatile aromatic product is contained in the coating material (such as edible film, wax, or polymer coating) on the lid, allowing the beverage to remain unsweetened and flavor-free while still providing flavor experience during consumption.
2Illumination intensity
If volatile aromatic products are released continuously from the lid coating, then aroma is available, but the aromatic product is lost during processing or storage
Solution Approach 1:
The volatile aromatic product is pre-loaded into the lid coating in a protected state during manufacturing. The coating material (edible film, wax, or polymer) is applied to the lid body before use, encapsulating the aromatic product and protecting it from loss during processing, storage, and transportation. The aroma is released only when needed during consumer use.
Solution Approach 2:
The physical or chemical state of the volatile aromatic product is changed by incorporating it into a coating matrix. The coating material alters the volatility and stability parameters of the aromatic product, allowing it to be stored stably at room temperature and only release aroma under specific conditions (heat, moisture, mechanical stress) during consumption.
3Reliability
If the lid uses plastic materials for durability and sealing, then functional performance is improved, but environmental impact increases
Solution Approach 1:
The material composition of the lid is changed from conventional plastics to biodegradable or compostable materials such as molded pulp, paperboard, or bioplastics. These alternative materials maintain adequate sealing and structural performance while reducing environmental persistence and pollution. The coating material is selected to be compatible with these eco-friendly base materials.
Solution Approach 2:
The lid is constructed as a composite structure combining an eco-friendly base material (molded pulp or paperboard) with a functional coating layer (edible film, wax, or biodegradable polymer). This composite approach provides both the durability and sealing properties needed for nomadic consumption and the environmental sustainability required to reduce plastic waste.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution allows consumers to enjoy a flavored experience without adding flavors to the beverage, providing a healthier option with low-calorie drinks like water, while using sustainable materials and minimizing environmental impact.
Implementation Method 1
when a consumer sips a liquid or semi-liquid product from the drinking spout of a cup lid, a certain amount of air is drawn together with the liquid or semi-liquid product, and enters the oral system (mouth, throat and nose) of the consumer. It was found that the velocity of this air is sufficient to withdraw molecules that are present at the surface of the lid.
Implementation Method 2
release of the aromas from the coating can occur when the product contained in the cup is hot and generates steam. In this case, stream generated from the product circulates upwardly towards the lid, contacts the coating and releases the aroma which is then circulated with said steam through the drinking spout of the lid.
Implementation Method 3
the volatile aromatic product is microencapsulated in the coating. As said previously, when the consumer sips a product through the drinking spout of the lid, air is withdrawn as well and circulates at a high velocity onto the surface of the lid, close to the mouth of the consumer. Air velocity is sufficient to open the microcapsules and withdraw the volatile aromatic product contained therein.
Implementation Method 4
Flavours, aromas, or scents can be entrapped in a jellified matrix coating; in this case, their release is significantly affected by the texture of the gel that is used. For instance, gelatin gel show large increases in flavour release in the presence of saliva.
Data Source
Figure 1~2
Figure 3
AI summary
The present invention is directed to a lid (1) for closing the upper opening of a cup (2), said cup (2) containing a cold or hot, liquid or semi-liquid, food or beverage product, said lid (1) comprising a substantially flat body (3) and a peripheral rim5extending downwardly for attaching said lid to the upper edge (5) of the cup, said lid further comprising a drinking spout (6), characterized in that it comprises a coating (7)comprising at least one volatile aromatic product, said coating (7) being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said drinking spout (6).