Single-Serve Milk Foaming Container for Easy Dispensing
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Solution Overview
Problem
Existing foaming devices for milk are complex, expensive, bulky, and difficult to use, often requiring vigorous shaking and are not conveniently sized for single servings, with foam tending to stick to the device.
Innovation Solution
A disposable container with a foam-enhancing formation, such as a sieve or agitating ball, that aerates low-fat milk composition upon agitation, allowing easy discharge of foamed milk with a low-friction coating and suitable additives for stability and flavor, designed for compact, easy use and rapid production of a single beverage serving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a complex foaming device with multiple components is used, then foaming capability is improved, but device complexity and production cost increase
Solution Approach 1:
The foaming device is segmented into a container body and a separate removable seal component, allowing the complex foaming mechanism to be integrated into a simple container while the seal can be easily replaced or removed for cleaning
Solution Approach 2:
A foam-enhancing formation acts as an intermediary element between the liquid milk composition and the foaming process, facilitating foam generation without requiring complex mechanical foaming devices
2Quantity of substance
If a large-sized container is used for foaming, then sufficient foam volume is achieved, but portability and convenience decrease
Solution Approach 1:
The container is pre-filled with the exact amount of liquid milk composition needed for a single serving, eliminating the need to carry large containers while ensuring sufficient foam volume is generated from the pre-measured quantity
Solution Approach 2:
The container design allows for dynamic expansion of the liquid volume through aeration and foaming, transforming a small volume of liquid into a larger volume of foam without requiring a large container size
3Reliability
If vigorous shaking is applied to foam the milk, then foam generation is improved, but ease of use deteriorates
Solution Approach 1:
The liquid milk composition is formulated with specific additives and compositional parameters that enable foam generation with reduced mechanical agitation, allowing effective foaming with gentle shaking rather than vigorous shaking
Solution Approach 2:
The foam-enhancing formation serves as a mediator that facilitates foam generation through its structure, reducing the need for intense mechanical shaking by providing a surface or mechanism that promotes air incorporation during gentle agitation
4Stability of the object's composition
If foam sticks to the device, then foam stability is improved, but dispensing difficulty increases
Solution Approach 1:
The seal is designed as a thin, flexible membrane that allows foam to pass through easily while maintaining foam stability during storage, and can be easily removed or pierced for dispensing without leaving foam residue
Solution Approach 2:
The container and seal are designed as disposable single-use components that are discarded after one use, eliminating the need for cleaning and preventing foam residue buildup that would affect subsequent dispensing operations
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 provides a convenient, compact, and inexpensive means to produce sufficient foam for a single beverage with minimal effort, ensuring easy dispensing and stability, while being disposable and suitable for various temperatures.
Implementation Method 1
upon agitation of the container, the liquid milk composition is aerated, causing the liquid milk composition to foam
Implementation Method 2
the container includes within, or exposed to, the volume at least one foam enhancing formation
Implementation Method 3
The inner surface of the container may include a coat or film having a low coefficient of friction i.e. lower than the inner surface of the body of the container in order to facilitate the dispensing of the foamed milk composition from the container
Data Source
Figure 1
Figure 2
AI summary
An apparatus for producing a foamed liquid milk composition including a disposable container with a single dose of the composition which, upon agitation of the container, is aerated, wherein the composition includes milk having a fat content of 0% ~ 4%, a protein, an edible natural gum, and optionally, an additive.