Emulsifier-Oil Container Coating for Complete Condiment Evacuation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing condiment containers, particularly those holding oil-in-water emulsions with enzyme modified egg yolk, face challenges in fully evacuating the contents due to sticking issues with the internal walls, leading to incomplete emptying.
Innovation Solution
Internal coating of containers with a vegetable oil containing an emulsifier with a HLB-value ranging from 1 to 12, comprising monoglycerides, sucrose fatty acid esters, and sorbitan fatty acid esters at concentrations between 0.1% to 5% by weight, to facilitate the release of viscous liquids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the container is coated with vegetable liquid oil, then the condiment release is improved, but the evacuation of oil-in-water emulsions containing enzyme modified egg yolk is still difficult
Solution Approach 1:
The patent changes the chemical parameters of the coating by introducing specific emulsifiers with defined HLB-values (1-12) and concentrations (0.1-5% by weight). This transforms the coating from simple vegetable oil to a chemically optimized emulsifier-containing composition that specifically addresses the evacuation problem of oil-in-water emulsions with enzyme modified egg yolk.
Solution Approach 2:
The patent creates a composite coating material by combining vegetable liquid oil with specific emulsifiers (monoglycerides, sucrose fatty acid esters, or sorbitan fatty acid esters). This composite structure leverages the lubricating properties of oil and the emulsifying properties of the surfactants to achieve complete evacuation of challenging condiment formulations.
2Stability of the object's composition
If the container is coated with vegetable liquid oil containing lecithin at maximally 20%, then product stability is improved, but evacuation performance of difficult-to-release emulsions is not sufficient
Solution Approach 1:
The patent optimizes the HLB-value parameter of the emulsifier to a specific range (1-12) and controls the concentration (0.1-5% by weight), which balances the competing requirements of product stability during storage and evacuation performance during dispensing. This parameter optimization resolves the contradiction between stability and ease of evacuation.
3Ease of operation
If the condiment sticks to the internal wall of the bottle, then the bottle can be easily handled, but the condiment cannot be emptied entirely
Solution Approach 1:
The patent introduces an intermediary substance (emulsifier-containing coating) between the condiment and the bottle wall. This intermediary layer prevents direct adhesion of the condiment to the plastic surface, allowing the condiment to be easily manipulated during use while ensuring complete evacuation without residue.
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 emulsifier coating effectively reduces residue on the container walls, improving the evacuation of condiments by creating a non-stick surface, especially for oil-in-water emulsions containing enzyme modified egg yolk, ensuring nearly complete emptying of the container.
Implementation Method 1
at least part of the inner surface of the container is coated with oil containing an emulsifier having a HLB-value ranging from 1 to 12
Implementation Method 2
the emulsifier comprises one or more compounds selected from monoglycerides of a fatty acid, sucrose fatty acid esters, and sorbitan fatty acid esters
Data Source
AI summary
The present invention has as an objective to improve the evacuation of a viscous liquid from a container, in particular when the viscous liquid is a condiment containing enzyme modified egg yolk. This objective has been achieved by internally coating a container with a vegetable oil containing an emulsifier having a HLB-value ranging from 1 to 12, prior to filling the coated container with the viscous liquid.