U.S. patent application number 14/670325 was filed with the patent office on 2015-08-27 for containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids.
The applicant listed for this patent is Kraft Foods Group Brands LLC. Invention is credited to Jane Lee MacDonald, Karl Ragnarsson.
Application Number | 20150237905 14/670325 |
Document ID | / |
Family ID | 46019868 |
Filed Date | 2015-08-27 |
United States Patent
Application |
20150237905 |
Kind Code |
A1 |
Ragnarsson; Karl ; et
al. |
August 27, 2015 |
CONTAINERS AND METHODS FOR DISPENSING MULTIPLE DOSES OF A
CONCENTRATED LIQUID, AND SHELF STABLE CONCENTRATED LIQUIDS
Abstract
Containers and methods are provided for dispensing a liquid
concentrate utilizing one or more desirable properties including a
generally consistent discharge across a range of squeeze forces, a
generally consistent discharge with the same force without
significant dependence on the amount of liquid concentrate in the
container, a substantially dripless or leak proof outlet opening, a
jet that minimizes splashing when the liquid concentrate impacts a
target liquid, and a jet that maximizes mixing between the liquid
concentrate and the target liquid to produce a generally homogenous
mixture without the use of extraneous utensils or shaking Also
provided are liquid beverage concentrates that can be cold filled
during packaging while maintaining shelf stability for at least
about three months at ambient temperatures. Concentrates are
provided having low pH, with or without alcohol, and with buffers
to allow for increased acid content at a selected pH.
Inventors: |
Ragnarsson; Karl; (Chester,
NY) ; MacDonald; Jane Lee; (Yorktown Heights,
NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Kraft Foods Group Brands LLC |
Northfield |
IL |
US |
|
|
Family ID: |
46019868 |
Appl. No.: |
14/670325 |
Filed: |
March 26, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14032107 |
Sep 19, 2013 |
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14670325 |
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13656226 |
Oct 19, 2012 |
8603557 |
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14032107 |
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13341339 |
Dec 30, 2011 |
8293299 |
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13656226 |
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PCT/US2010/048449 |
Sep 10, 2010 |
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13341339 |
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61488586 |
May 20, 2011 |
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61241584 |
Sep 11, 2009 |
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61320218 |
Apr 1, 2010 |
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61320155 |
Apr 1, 2010 |
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61374178 |
Aug 16, 2010 |
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Current U.S.
Class: |
426/590 |
Current CPC
Class: |
A23L 2/385 20130101;
C12G 3/06 20130101; A23L 2/56 20130101; A23L 2/68 20130101; A23V
2002/00 20130101; B65D 81/32 20130101; A23L 2/52 20130101; B33Y
80/00 20141201 |
International
Class: |
A23L 2/385 20060101
A23L002/385; A23L 2/68 20060101 A23L002/68; A23L 2/56 20060101
A23L002/56 |
Claims
1. (canceled)
2. (canceled)
3. A flavored liquid beverage concentrate comprising: water; acid;
up to 10 weight percent buffer, the buffer is selected from the
group consisting of a potassium salt of an acid, a sodium salt of
an acid, and combinations thereof; 1 to 30 weight percent
flavoring; and the acid and the buffer in amounts to provide a
ratio of acid to buffer of at least 1:1; the flavored liquid
beverage concentrate comprising amounts of the acid and the buffer
and having a pH effective to avoid substantial degradation of the
flavoring for at least three months storage at ambient temperature;
the flavored liquid beverage concentrate having a viscosity from 1
to 75 cP when measured at 20.degree. C.; and the flavored liquid
beverage concentrate having a concentration such that, when diluted
at a ratio of 1:75 to 1:160 to provide a beverage, the concentrate
delivers 0.01 to 0.8 weight percent acid of the beverage made by
diluting the flavored liquid beverage concentrate.
4. The flavored liquid beverage concentrate of claim 3, comprising
from 5 to 30 weight percent acid and wherein the pH of the flavored
liquid beverage concentrate is from 1.4 to 2.7.
5. The flavored liquid beverage concentrate of claim 3, wherein the
pH of the flavored liquid beverage concentrate is from 1.7 to
2.7.
6. The flavored liquid beverage concentrate of claim 3, comprising
20 to 30 weight percent acid.
7. The flavored liquid beverage concentrate of claim 3, further
comprising potassium, the potassium present in an amount effective
to provide from 1 to 100 mg of potassium per 8 ounces of the
beverage made by diluting the flavored liquid beverage
concentrate.
8. The flavored liquid beverage concentrate of claim 3, wherein the
acid is selected from the group consisting of citric acid, malic
acid, and combinations thereof.
9. The flavored liquid beverage concentrate of claim 3, comprising
from 30 to 80 weight percent water.
10. The flavored liquid beverage concentrate of claim 3, further
comprising a polyol and wherein the acid, the water, and the polyol
are included in amounts effective to provide microbial stability
such that the flavored liquid beverage concentrate has an aerobic
plate count of less than 5000 CFU/g, yeast and mold at a level less
than 500 CFU/g, and coliforms at 0 MPN/g for at least three months
when stored at ambient temperature
11. The flavored liquid beverage concentrate of claim 3, comprising
from 30 to 65 weight percent water and from 15 to 30 weight percent
acid.
12. The flavored liquid beverage concentrate of claim 3, comprising
up to 3 weight percent buffer.
13. The flavored liquid beverage concentrate of claim 3, wherein
the acid to buffer ratio is from 1:1 to 60:1.
14. The flavored liquid beverage concentrate of claim 3, wherein
the acid to buffer ratio is selected to provide the flavored liquid
beverage concentrate with at least 5 times more acid than an
otherwise identical non-buffered concentrate having the same
pH.
15. The flavored liquid beverage concentrate of claim 3, wherein
the flavoring is selected from the group consisting of liquid
flavorings, powdered flavorings, and combinations thereof.
16. The flavored liquid beverage concentrate of claim 3, wherein
the flavoring includes a flavor key and an alcohol.
17. A flavored liquid beverage concentrate comprising: water;
flavoring; acid; and buffer, the buffer is selected from the group
consisting of a potassium salt of an acid, a sodium salt of an
acid, and combinations thereof; and an acid to buffer ratio of at
least 1:1; the flavored liquid beverage concentrate having a
viscosity from 1 to 75 cP when measured at 20.degree. C.; and the
flavored liquid beverage concentrate having a concentration such
that, when diluted at a ratio of 1:75 to 1:160 to provide a
beverage, the concentrate delivers 0.01 to 0.8 percent acid by
weight of the beverage made by diluting the flavored liquid
beverage concentrate.
18. The flavored liquid beverage concentrate of claim 17, further
including an alcohol.
19. The flavored liquid beverage concentrate of claim 18, wherein
the acid, the water, and the alcohol are included in amounts
effective to avoid substantial flavor degradation of the flavored
liquid beverage concentrate and to provide microbial stability such
that the flavored liquid beverage concentrate has an aerobic plate
count of less than 5000 CFU/g, yeast and mold at a level less than
500 CFU/g, and coliforms at 0 MPN/g for at least three months when
stored at ambient temperature.
20. The flavored liquid beverage concentrate of claim 17,
comprising at least 30 weight percent water, at least 5 weight
percent acid, up to 10 weight percent buffer, and at least 1 weight
percent flavoring, wherein a pH of the flavored liquid beverage
concentrate is from 1.4 to 2.7.
21. The flavored liquid beverage concentrate of claim 17, wherein a
pH of the flavored liquid beverage concentrate is from 1.7 to
2.7.
22. The flavored liquid beverage concentrate of claim 17,
comprising 5 to 30 weight percent acid, 30 to 80 weight percent
water, and wherein a pH of the flavored liquid beverage concentrate
is from 1.4 to 2.7.
23. The flavored liquid beverage concentrate of claim 17, further
comprising potassium, the potassium present in an amount effective
to provide from 1 to 100 mg of potassium per 8 ounces of the
beverage made by diluting the flavored liquid beverage
concentrate.
24. The flavored beverage concentrate of claim 17, wherein the acid
is selected from the group consisting of citric acid, malic acid,
and combinations thereof.
25. The flavored liquid beverage concentrate of claim 17, wherein
the flavoring comprises a flavor key and an alcohol.
26. The flavored liquid beverage concentrate of claim 17,
comprising from 30 to 80 weight percent water.
27. The flavored liquid beverage concentrate of claim 17,
comprising from 30 to 65 weight percent water, from 1 to 30 weight
percent flavoring, from 15 to 30 weight percent acid, and up to 10
weight percent buffer.
28. The flavored liquid beverage concentrate of claim 17,
comprising up to 3 weight percent buffer.
29. The flavored liquid beverage concentrate of claim 17, wherein
the acid to buffer ratio is from 1:1 to 60:1.
30. The flavored liquid beverage concentrate of claim 17, wherein
the acid to buffer ratio is selected to provide the flavored liquid
beverage concentrate with at least 5 times more acid than an
otherwise identical non-buffered concentrate having the same
pH.
31. The flavored liquid beverage concentrate of claim 17, wherein
the flavoring is selected from the group consisting of liquid
flavorings, powdered flavorings, and combinations thereof.
32. The flavored liquid beverage concentrate of claim 17, wherein
the flavored liquid beverage concentrate further comprises a water
activity reducing component that is selected from the group
consisting of salt, alcohol, polyol, carbohydrate, and combinations
thereof.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 14/032,107, filed Sep. 19, 2013, which is a continuation of
U.S. application Ser. No. 13/656,226, filed Oct. 19, 2012 (now U.S.
Pat. No. 8,603,557, issued Dec. 10, 2013), which in turn is a
continuation of U.S. application Ser. No. 13/341,339, filed Dec.
30, 2011 (now U.S. Pat. No. 8,293,299, issued Oct. 23, 2012), which
claims the benefit of U.S. Provisional Application No. 61/488,586,
filed May 20, 2011, and which is a continuation-in-part of
PCT/US2010/048449, filed Sep. 10, 2010, which claims the benefit of
U.S. Provisional Application No. 61/241,584, filed Sep. 11, 2009;
U.S. Provisional Application No. 61/320,218, filed Apr. 1, 2010;
U.S. Provisional Application No. 61/320,155, filed Apr. 1, 2010;
and U.S. Provisional Application No. 61/374,178, filed Aug. 16,
2010, all of which are incorporated herein by reference in their
entirety.
FIELD
[0002] Containers and methods for dispensing a liquid are described
herein and, in particular, containers and methods for dispensing
multiple doses of a concentrated liquid and a concentrated liquid
for use either in combination or independently.
BACKGROUND
[0003] Concentrated liquids can be used to decrease the size of
packaging needed to supply a desired quantity of end result
product. Concentrated liquids, however, can include concentrated
amounts of dye so that after mixing, the resulting product has the
desired coloring. These dyes can stain surfaces, such as clothes,
skin, etc., if they come into contact with the surfaces. Due to
this, a container storing a concentrated liquid is undesirable if
it allows the liquid concentrate to drip or otherwise leak from the
container in an uncontrolled manner. One form of container releases
a stream of liquid out of an opening when squeezed by a user. When
this type of container is utilized to store a concentrated liquid,
at least two problems can occur. First, due to the staining problem
discussed above, if the concentrated liquid is squeezed from a
first container into a second container having a liquid therein,
undesirable splashing can occur when the stream of concentrated
liquid impacts the liquid in the second container. This splashed
material can then stain the surrounding surfaces, as well as the
clothes and skin of a user. Additionally, unlike use of squeeze
containers storing contents where the amount of material being
dispensed can be visually assessed, such as a ketchup or mustard
bottle, when dispensing a liquid concentrate into another liquid,
it can be difficult for a user to assess how much concentrated
liquid has been dispensed in order to achieve the desired end
mixture. Yet another problem can occur as the level of concentrated
liquid remaining in the container is reduced during repeated uses.
In this situation, the amount of concentrated liquid dispensed
using the same squeeze force can disadvantageously change
significantly as the liquid concentrate level changes within the
container.
[0004] Liquids, including concentrated liquids, can also be
susceptible to spoilage by a variety of microbial agents,
particularly if packaged in a container intended for extended shelf
life. Reducing food spoilage and increasing shelf life of packaged
foods in the past has often involved various combinations of heat,
pressure, irradiation, ultrasound, refrigeration, natural and
artificial antimicrobial/preservative compositions, and the like.
Any useful antimicrobial process or composition can target food
specific spoilage agents and minimize its effect on the food
products themselves. Prior attempts have used various combinations
of preservatives and pasteurization. Current trends in the art seek
to reduce the amount of preservatives in food products.
Pasteurization adds processing steps and added expense and energy
usage to heat the compositions to pasteurizing levels.
[0005] Some attempts are known in the art to use acidic
combinations since a low pH can have an antimicrobial effect.
Nevertheless, for many beverages there is a difficult balance
between the high acidity for desired microbial inhibition and an
optimum acidity for the desired beverage flavor and stability. See
generally, U.S. Pat. No. 6,703,056 to Mehansho. Some attempts
include a balance of pH and alcohol such as disclosed in JP
2000295976 to Nakamura. Nakamura discloses antimicrobial
formulations for acidic drinks having ethyl alcohol. But the
Nakamura compositions also include emulsifiers and propylene
glycol. Nakamura discloses acidic drink compositions that suppress
crystallization of sucrose fatty acid ester. Nakamura does not
disclose compositions having a pH less than 3.5, nor does it
address shelf stable concentrates for acidic drinks
SUMMARY
[0006] Containers and methods are provided for dispensing a liquid
concentrate utilizing one or more desirable properties including a
generally consistent discharge across a range of squeeze forces, a
generally consistent discharge with the same force without
significant dependence on the amount of liquid concentrate in the
container, a substantially dripless or leak proof outlet opening, a
jet that reduces splashing when the liquid concentrate impacts a
target liquid, and a jet that increases mixing between the liquid
concentrate and the target liquid to produce a generally homogenous
mixture without the use of extraneous utensils or shaking The
container described herein includes a container body with a hinged
lid having an outlet spout attached thereto. The container includes
a fluid flow path having a nozzle member disposed thereacross to
dispense a jet of liquid concentrate from the container having the
one or more desirable properties. The container allows for a user
to have a relatively small package of a liquid concentrate that can
be dispensed in multiple doses over time into a larger quantity of
fluid, e.g., water, to make a beverage.
[0007] In one form, a packaged liquid beverage concentrate includes
a lidded container and a plurality of doses of liquid beverage
concentrate. In this form, the lidded container includes a
container body, a recloseable lid, and a nozzle member. The
container body has a closed bottom end and a top end having a
shoulder that narrows to a spout having an outlet opening. A
sidewall, which is preferably resilient, extends between the top
and bottom ends to define an interior of the container body that is
accessible through the outlet opening. The sidewall is flexible so
that it can be squeezed to force the liquid beverage concentrate
through the outlet opening of the spout. The sidewall further may
optionally include a locator region that is inwardly indented. If
present, the locator region is preferably positioned closer to the
shoulder than to the bottom end of the container body. This
provides a tactile indication of where force should be applied when
squeezing the sidewall to force the liquid beverage concentrate
from the interior of the container body and through the outlet
opening of the spout, thereby improving consistency of dispensing.
The recloseable lid includes a base portion configured to be
attached to the spout of the container body. The base portion
includes a spout with an outlet opening coinciding with the outlet
opening of the spout of the container body such that the liquid
beverage concentrate exits the interior of the container body
through the outlet opening of the spout of the base portion. The
lid further includes a cover portion that is hinged relative to the
base portion to close the outlet opening of the spout of the base
portion.
[0008] In another form, a packaged product includes a lidded
container that includes the container body, the recloseable lid,
and the nozzle member and has a plurality of doses of liquid
concentrate therein. The container body has an interior to store
the liquid concentrate therein. The interior is defined by a
sidewall extending between a closed first end and an at least
partially open second end. The sidewall includes at least one
flexible portion that is configured to deflect under pressure to
force the liquid concentrate from the interior of the container
body through the at least partially open second end. The sidewall
further may optionally include a grip region depressed with respect
to adjacent portions of the sidewall and positioned closer to the
second end than the first end to indicate that squeezing force
should be applied closer to the second end than the first end. The
recloseable lid is secured to the at least partially open second
end of the container body and includes a base and a cover pivotably
attached to the base. The base includes an outwardly protruding
spout with an outlet opening. The spout is fluidly connected to the
interior of the container body to create a fluid flow path between
the interior of the container and the outlet opening such that
pressure forcing the liquid concentrate from the interior of the
container body forces the liquid concentrate out through the outlet
opening of the spout. The nozzle member is disposed across the
fluid flow path and has an opening therethrough that is configured
to produce a jet of liquid concentrate having a Liquid Concentrate
Performance Value of less than 4 upon application of a force on the
flexible portion of the sidewall producing a mass flow rate between
1.0 g/s and 1.5 g/s.
[0009] In yet another form, a method is provided to create a
mixture using a jet of liquid concentrate from a container. The
method starts by applying pressure to a flexible portion of a
sidewall of the container, where the container has a plurality of
doses of the liquid concentrate stored therein. The container
further includes an outlet opening with a nozzle member disposed
thereacross. The nozzle member has an opening therein. A jet of the
liquid concentrate is then dispensed from the container through the
nozzle member, where the jet has a mass flow between 1.0 g/s and
3.0 g/s, or between 1.0 g/s and 1.5 g/s. A target liquid within a
target container is then impacted by the jet such that the impact
does not displace a significant amount of fluid from within the
target container. The target liquid and the liquid concentrate are
then mixed into a generally homogeneous mixture with the jet.
Pressure to create the desired dispensing flow can be a function of
the fluid viscosity. The viscosity can be in the range of about 1
to about 20,000 cP, in another aspect about 1 to about 10,000 cP,
in another aspect about 1 to about 1,000 cP, in another aspect
about 1 to about 500 cP, and in another aspect about 1 to about 75
cP, and in yet another aspect about 1 to about 25 cP.
[0010] Suitable for use independently or in combination with the
containers described herein, methods and compositions are provided
for liquid beverage concentrates that can be cold filled during
packaging while maintaining shelf stability for at least about
three months, in another aspect at least about six months, and in
another aspect at least about twelve months at ambient
temperatures. By one approach, the beverage concentrates described
herein can include liquid flavorings (including, for example,
alcohol-containing flavorings and flavor emulsions, including nano-
and micro-emulsions) and powdered flavorings (including, for
example, extruded, spray-dried, agglomerated, freeze-dried, and
encapsulated flavorings). The flavorings can be used alone or in
various combinations to provide the beverage concentrate with a
desired flavor profile. In one aspect, the shelf stable
concentrates can be achieved through a combination of low pH and
high alcohol content. For example, by one approach, the concentrate
has a pH of less than about 3.5, in another aspect less than about
3.0 and has an alcohol content at least 1 percent by weight. In
some embodiments, the compositions and methods can include a
cold-filled beverage concentrate using a combination of low pH
(such as less than about 3) and alcohol (preferably 5 to about 35
percent weight). In another aspect, a shelf stable liquid
concentrate can be provided with a pH of less than 3.0 and
substantially no alcohol. Advantageously, various embodiments of
the drink concentrates provided herein are shelf stable at ambient
temperatures for at least twelve months and do not require added
preservatives or pasteurization.
[0011] In a preferred aspect, the liquid concentrates described
herein include buffers. As is explained in more detail below,
inclusion of buffers allows for increased acid content in
comparison to an otherwise identical concentrate without buffers.
If desired, the concentrate may include a water activity reducing
component to provide the concentrate with a water activity of about
0.6 to about 1.0, in another aspect about 0.55 to about 0.95, and
in yet another aspect about 0.6 to about 0.8. In yet another
aspect, the liquid concentrate can be provided with decreased water
content and substantially reduced water activity by inclusion of at
least about 40 percent non-aqueous liquid to provide the liquid
concentrate with a water activity of about 0.3 to about 0.7. In one
aspect, various supplemental salts (such as electrolytes) can be
added to about 0.01 up to about 35 percent by weight. The
supplemental salt can lower the composition's water activity to
further provide antimicrobial stability.
[0012] The liquid beverage concentrate composition that can be
shelf stable for at least 12 months can be concentrated to about 25
to 500 times and in another aspect at least 75 times such that the
concentrate will form 1/75 or less of a ready-to-drink beverage
(and preferably up to 100 times, such that the concentrate will
form 1/100 or less of the beverage). In another aspect, the
concentrate can be concentrated between about 40 to 500 times, in
another aspect about 75 to 160 times, and have a pH between about
1.4 to about 3.5 and a water activity in the range of about 0.6 up
to 1.0, in another aspect about 0.55 to about 0.95, in another
aspect about 0.75 to about 1.0, in another aspect about 0.6 to
about 0.8, and in another aspect about 0.8.
[0013] The concentrates can contain any combination of additives or
ingredients such as water, flavoring, nutrients, coloring,
sweetener, salts, buffers, gums, caffeine, stabilizers, and the
like. Optional preservatives, such as sorbate or benzoate can be
included, but, at least in some embodiments, are not required to
maintain shelf stability. The pH can be established using any
combination of food-grade acid, such as but not limited to citric
acid, malic acid, succinic acid, acetic acid, hydrochloric acid,
adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic
acid, or any other food grade organic or inorganic acid. By one
approach, acid selection can be a function of the desired
concentrate pH and desired taste of the diluted ready-to-drink
product.
[0014] Buffers can also be used to regulate the pH of the
concentrate, such as the conjugated base of any acid, e.g., sodium
citrate, potassium citrate, acetates and phosphates. The
concentrates can have a buffer for the acid with a total
acid:buffer weight ratio range of about 1:1 or higher, such as 1:1
to 4000:1, preferably about 1:1 to about 40:1, and most preferably
about 7:1 to about 15:1.
[0015] Methods to make the concentrates are also provided. The
method generally includes mixing about 5.0 to about 30.0 percent
acid, about 0.5 to about 10.0 percent buffer, about 1.0 to about
30.0 percent flavoring; and about 30 to about 80 percent water to
provide a flavored beverage concentrate having a pH of about 1.4 to
about 3.0. In one aspect, the beverage concentrate includes at
least 5 percent alcohol. In another aspect, the acid and buffer are
provided in a ratio effective to provide the concentrate with at
least about 5 percent more acid than an otherwise identical
non-buffered concentrate having the same pH. The concentrates can
be packaged in an airtight container without pasteurization.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] FIG. 1 is a perspective view of a container showing a lid in
a closed position;
[0017] FIG. 2 is a schematic perspective view of the container of
FIG. 1 being squeezed to dispense a jet of liquid therefrom into a
container housing a second liquid;
[0018] FIG. 3 is an enlarged top plan view of a spout and nozzle of
the lid of FIG. 1;
[0019] FIG. 4 is an enlarged top plan view of a spout and nozzle of
the lid of FIG. 1;
[0020] FIG. 5 is a perspective view of an alternative container
showing a lid in a closed position;
[0021] FIG. 6 is a perspective view of an alternative container
showing a lid in a closed position;
[0022] FIG. 7 is a bottom perspective of a representation of the
results of the mixing ability test for tested nozzles showing
beakers with varying levels of mixture;
[0023] FIG. 8 is a top plan view of a representation of the results
of an impact splatter test for a tested nozzle showing a coffee
filter with splatter marks thereon;
[0024] FIG. 9 is a top plan view of a representation of the results
of an impact splatter test for a tested nozzle showing a coffee
filter with splatter marks thereon;
[0025] FIG. 10 is a top plan view of a representation of the
results of an impact splatter test for a tested nozzle showing a
coffee filter with splatter marks thereon;
[0026] FIG. 11 is a top plan view of a representation of the
results of an impact splatter test for a tested nozzle showing a
coffee filter with splatter marks thereon;
[0027] FIG. 12 is a top plan view of a representation of the
results of an impact splatter test for a tested nozzle showing a
coffee filter with splatter marks thereon;
[0028] FIG. 13 is a top plan view of a representation of the
results of an impact splatter test for a tested nozzle showing a
coffee filter with splatter marks thereon;
[0029] FIG. 14 is a top plan view of a representation of the
results of an impact splatter test for a tested nozzle showing a
coffee filter with splatter marks thereon;
[0030] FIG. 15 is a graph showing Mixing Ability Value and Impact
Splash Factor for tested nozzles;
[0031] FIG. 16 is a graph showing the difference of the Mass Flow
between easy and hard forces for tested nozzles;
[0032] FIG. 17 is a graph showing the difference of the
Momentum-Second between easy and hard forces for tested
nozzles;
[0033] FIG. 18 is a graph showing the maximum difference between
two Linearity of Flow test data points for tested nozzles;
[0034] FIG. 19 is an exploded perspective view of a container and
lid in accordance with another exemplary embodiment; and
[0035] FIG. 20 is a perspective view of the underside of the lid of
FIG. 19.
DETAILED DESCRIPTION
[0036] A container 10 and methods are provided for dispensing a
liquid concentrate in a desirable manner. Desirable properties
include, for example, generally consistent discharge across a range
of squeeze forces, generally consistent discharge with the same
force without significant dependence on the amount of liquid
concentrate in the container, a substantially dripless or leak
proof outlet opening, a jet that limits splashing when the liquid
concentrate enters another liquid, and a jet that promotes mixing
between the liquid concentrate and the other liquid. The container
10 utilizes some or all of these properties while dispensing a jet
of the liquid concentrate into a target container having a target
liquid therein. The container 10 described herein dispenses the
liquid concentrate in such a way as to enter the target liquid
without substantial splashing or splatter while also causing
sufficient turbulence or mixing within the target container between
the liquid concentrate and the target liquid to form a generally
homogenous end mixture without the use of extraneous utensils or
shaking
[0037] Referring now to FIGS. 1-6, exemplary forms of the container
10 are shown with at least some, and preferably all, of the above
properties. The container includes a closed first end 12 and an at
least partially open second end 14 configured to be securable to a
closure 16. The first and second ends 12, 14 are connected by a
generally tubular sidewall 18, which can take any suitable cross
section, including any polygonal shape, any curvilinear shape, or
any combination thereof, to form an interior. Preferably, the
container 10 is sized to include a plurality of serving sizes of
liquid concentrate 20 therein. In one example, a serving size of
the liquid concentrate 20 is approximately 2 cubic centimeters (cc)
per 240 cc of beverage and the container 10 is sized to hold
approximately 60 cc of the liquid concentrate 20. In another
example, the container 10 could contain approximately 48 cc of the
liquid concentrate 20.
[0038] Example shapes of the container 10 are illustrated in FIGS.
1, 3, and 4. In FIGS. 1 and 5, the illustrated container 10
includes the first end 12, which acts as a secure base for the
container 10 to rest upon. The sidewall 18 extends generally upward
from the base to the second end 14. As discussed above, the closure
16 is secured to the second end 14 by any suitable mechanism,
including, for example, a threaded neck, a snap-fit neck, adhesive,
ultrasonic welding, or the like. In the preferred form, the second
end 14 includes an upwardly facing shoulder that tapers to a spout
configured to connect with the closure 16 by snap-fit. In one
example in FIG. 1, the container 10 can be generally egg-shaped
where front and rear surfaces 21 curve generally outwardly and
provide an ergonomic container shape. In another example in FIG. 6,
the sidewall 18 includes front and rear surfaces 23 that are
generally drop-shaped so that the container 10 has an oblong
cross-section.
[0039] Alternatively, as shown in FIG. 5, the container 10 can be
configured to rest on the closure 16 attached to the second end 14.
In this form, the closure 16 has a generally flat top surface so
that the container 10 can securely rest on the closure 16.
Additionally, because the first end 12 is not required to provide a
base for the container 10, the sidewall 18 of this form can taper
as the sidewall 18 transitions from the second end 14 to the first
end 12 to form a narrow first end 12, such as in the rounded
configuration shown in FIG. 5. The sidewall 18 may further include
a recessed panel 25 therein, which can be complementary to the
shape of the sidewall 18 in a front view, such as an inverted drop
shape shown in FIG. 5.
[0040] Additionally, as shown in FIGS. 5 and 6, the sidewall 18 may
further optionally include a depression 22 to act as a grip region.
In one form, the depression 22 is generally horizontally centered
on the sidewall 18 of the container 10. Preferably, if present, the
depression 22 is positioned closer to the second end 14 than the
first end 12. This is preferable because as the liquid concentrate
20 is dispensed from the container 10, headspace is increased in
the container 10 which is filled with air. The liquid concentrate
20 is dispensed in a more uniform manner if pressure is applied to
locations of the container 10 where the liquid concentrate 20 is
present rather than places where the headspace is present. When
dispensing the liquid concentrate 20, the container 10 is turned so
that the second end 14 and the closure 16 are lower than the first
end 12, so the first end 12 will enclose any air in the container
10 during dispensing. So configured, the depression 22 acts as a
thumb or finger locator for a user to utilize to dispense the
liquid concentrate 20. As illustrated, the depression 22 may be
generally circular; however, other shapes can be utilized, such as
polygons, curvilinear shapes, or combinations thereof.
[0041] Exemplary embodiments of the closure 16 are illustrated in
FIGS. 1-6. In these embodiments, the closure 16 is a flip top cap
having a base 24 and a cover 26. An underside of the base 24
defines an opening therein configured to connect to the second end
14 of the container 10 and fluidly connect to the interior of the
container 10. A top surface 28 of the base 24 includes a spout 30
defining an outlet opening 31 extending outwardly therefrom. The
spout 30 extends the opening defined by the underside of the base
24 to provide an exit or fluid flow path for the liquid concentrate
20 stored in the interior of the container 10.
[0042] By one approach, the spout 30 includes a nozzle 32 disposed
therein, such as across the fluid flow path, that is configured to
restrict fluid flow from the container 10 to form a jet 34 of
liquid concentrate 20. FIGS. 3 and 4 illustrate example forms of
the nozzle 32 for use in the container 10. In FIG. 3, the nozzle 32
includes a generally flat plate 36 having a hole, bore, or orifice
38 therethrough. The bore 38 may be straight edged or have tapered
walls. Alternatively, as shown in FIG. 4, the nozzle 32 includes a
generally flat, flexible plate 40, which may be composed of
silicone or the like, having a plurality of slits 42 therein, and
preferably two intersecting slits 42 forming four generally
triangular flaps 44. So configured, when the container 10 is
squeezed, such as by depressing the sidewall 18 at the recess 22,
the liquid concentrate 20 is forced against the nozzle 32 which
outwardly displaces the flaps 44 to allow the liquid concentrate 20
to flow therethrough. The jet 34 of liquid concentrate formed by
the nozzle 32 combines velocity and mass flow to impact a target
liquid 43 within a target container 45 to cause turbulence in the
target liquid 43 and create a generally uniform mixed end product
without the use of extraneous utensils or shaking
[0043] The cover 26 of the closure 16 is generally dome-shaped and
configured to fit over the spout 30 projecting from the base 24. In
the illustrated form, the lid 26 is pivotably connected to the base
24 by a hinge 46. The lid 26 may further include a stopper 48
projecting from an interior surface 50 of the lid. Preferably, the
stopper 48 is sized to fit snugly within the spout 30 to provide
additional protection against unintended dispensing of the liquid
concentrate 20 or other leakage. Additionally in one form, the lid
26 can be configured to snap fit with the base 24 to close off
access to the interior 19 of the container 10. In this form, a
recessed portion 52 can be provided in the base 24 configured to be
adjacent the cover 26 when the cover 26 is pivoted to a closed
position. The recessed portion 52 can then provide access to a
ledge 54 of the cover 26 so that a user can manipulate the ledge 54
to open the cover 26.
[0044] An alternative exemplary embodiment of a container 110 is
similar to those of FIGS. 1-6, but includes a modified closure 116
and modified neck or second end 114 of the container 110 as
illustrated in FIGS. 19 and 20. Like the foregoing embodiment, the
closure of the alternative exemplary embodiment is a flip top cap
having a base 124 and a hinged cover 126. An underside of the base
124 defines an opening therein configured to connect to the second
end 114 of the container 110 and fluidly connect to the interior of
the container 110. A top surface 128 of the base 124 includes a
spout 130 defining an outlet opening 131 extending outwardly
therefrom. The spout 130 extends from the opening defined by the
underside of the base 124 to provide an exit or fluid flow path for
the liquid concentrate stored in the interior of the container 110.
The spout 130 includes a nozzle 132 disposed therein, such as
across the fluid flow path, that is configured to restrict fluid
flow from the container 110 to form a jet of liquid concentrate.
The nozzle 132 can be of the types illustrated in FIGS. 3 and 4 and
described herein.
[0045] Like the prior embodiment, the cover 126 of the closure 116
is generally dome shaped and configured to fit over the spout 130
projecting from the base 124. The lid 126 may further include a
stopper 148 projecting from an interior surface 150 of the lid.
Preferably, the stopper 148 is sized to snugly fit within the spout
130 to provide additional protection against unintended dispensing
of the liquid concentrate or other leakage. The stopper 148 can be
a hollow, cylindrical projection, as illustrated in FIGS. 19 and
20. An optional inner plug 149 can be disposed within the stopper
148 and may project further therefrom. The inner plug 149 can
contact the flexible plate 40 of the nozzle 32 to restrict movement
of the plate 40 from a concave orientation, whereby the flaps are
closed, to a convex orientation, whereby the flaps are at least
partially open for dispensing. The inner plug 149 can further
restrict leakage or dripping from the interior of the container
110. The stopper 148 and/or plug 149 cooperate with the nozzle 132
and/or the spout 130 to at least partially block fluid flow.
[0046] The stopper 148 can be configured to cooperate with the
spout 130 to provide one, two or more audible and/or tactile
responses to a user during closing. For example, sliding movement
of the rearward portion of the stopper 148 past the rearward
portion of the spout 130--closer to the hinge--can result in an
audible and tactile response as the cover 126 is moved toward a
closed position. Further movement of the cover 126 toward its
closed position can result in a second audible and tactile response
as the forward portion of the stopper slides past a forward portion
of the spout 130--on an opposite side of the respective rearward
portions from the hinge. Preferably the second audible and tactile
response occurs just prior to the cover 126 being fully closed.
This can provide audible and/or tactile feedback to the user that
the cover 126 is closed.
[0047] The cover 126 can be configured to snap fit with the base
124 to close off access to the interior of the container 110. In
this form, a recessed portion 152 can be provided in the base 124
configured to be adjacent the cover 126 when the cover 126 is
pivoted to a closed position. The recessed portion 152 can then
provide access to a ledge 154 of the cover 126 so that a user can
manipulate the ledge 154 to open the cover 126.
[0048] To attach the closure 116 to the neck 114 of the container
110, the neck 114 includes a circumferential, radially projecting
inclined ramp 115. A skirt 117 depending from the underside of the
base 124 of the closure 116 includes an inwardly extending rib 119.
The rib 119 is positioned on the skirt 117 such that it can slide
along and then to a position past the ramp 115 to attach the
closure 116 to the neck 114. Preferably, the ramp 115 is configured
such that lesser force is required to attach the closure 116 as
compared to remove the closure 116. In order to limit rotational
movement of the closure 116 once mounted on the container 110, one
or more axially extending and outwardly projecting protuberances
121 are formed on the neck 114. Each protuberance 121 is received
within a slot 123 formed in the skirt 117 of the closure 116.
Engagement between side edges of the protuberance 121 and side
edges of the slot 123 restrict rotation of the closure 116 and
maintain the closure 116 in a preferred orientation, particularly
suitable when portions of the closure 116 is designed to be
substantially flush with the sidewall 118 of the container 110. In
the exemplary embodiment of FIGS. 19 and 20, two protuberances 121
and two slots 123, each spaced 180 degrees apart.
[0049] The combination of the nozzle 132 and the cover 126 with the
stopper 148 and inner plug 149, as illustrated in FIGS. 19 and 20,
advantageously provides multiple layers of protection against
leakage, which is particularly important when used in combination
with the foregoing beverage concentrates. This exceptional
protection is evident when compared with a screw-type cap, such as
can be found on a bottle of Visine, but is much easier to use,
e.g., a flip top lid versus a screw cap. As set forth in below
Table 1, when the nozzle V21.sub.--070 is used in the container the
amount of oxygen that enters the closed container over time is
comparable to that of the screw-cap Visine bottle.
TABLE-US-00001 TABLE 1 Barrier properties measured as amount of
oxygen entering over time Day 1 11:15 12:00 2 4 10:30 % % 10:00
4:00 10:30 Sample % Oxy- Oxy- % % % Variable # Oxygen gen gen
Oxygen Oxygen Oxygen V21_070 1 0.14 0.15 0.19 2.04 2.15 2.87
Container 2 0.02 0.11 0.18 3.21 3.4 4.61 3 0.04 0.07 0.09 1.12 1.2
1.65 Visine 1 0.05 0.09 0.13 2.56 2.77 4.1 2 0.15 0.16 0.18 2.25
2.43 3.58
[0050] The containers described herein may have resilient sidewalls
that permit them to be squeezed to dispense the liquid concentrate
or other contents. By resilient, it is meant that they return to or
at least substantially return to their original configuration when
no longer squeezed. Further, the containers may be provided with
structural limiters for limiting displacement of the sidewall,
i.e., the degree to which the sidewalls can be squeezed. This can
advantageous contribute to the consistency of the discharge of
contents from the containers. For example, the foregoing depression
can function as a limiter, whereby it can contact the opposing
portion of the sidewall to limit further squeezing of opposing
sidewall portions together. The depth and/or thickness of the
depression can be varied to provide the desired degree of limiting.
Other structural protuberances of one or both sidewalls (such as
opposing depressions or protuberances) can function as limiters, as
can structural inserts.
[0051] Advantages and embodiments of the container described herein
are further illustrated by the following examples; however, the
particular conditions, processing schemes, materials, and amounts
thereof recited in these examples, as well as other conditions and
details, should not be construed to limit this method and
apparatus.
[0052] Tests were performed using a variety of nozzles as the
discharge opening in a container made from high-density
polyethylene (HDPE) and ethylene vinyl alcohol (EVOH) with a
capacity of approximately 60 cc. Table 2 below shows the nozzles
tested and the abbreviation used for each.
TABLE-US-00002 TABLE 2 Nozzles Tested Long Name Abbreviation SLA
Square Edge Orifice 0.015'' O_015 SLA Square Edge Orifice 0.020''
O_020 SLA Square Edge Orifice 0.025'' O_025 LMS V21 Engine 0.070''
X Slit V21_070 LMS V21 Engine 0.100'' X Slit V21_100 LMS V21 Engine
0.145'' X Slit V21_145 LMS V21 Engine 0.200'' X Slit V21_200
[0053] The SLA Square Edge Orifice nozzles each have a front plate
with a straight-edged circular opening therethrough, and were made
using stereolithography. The number following the opening
identification is the approximate diameter of the opening. The LMS
refers to a silicone valve disposed in a nozzle having an X shaped
slit therethrough, and are available from Liquid Molding Systems,
Inc. ("LMS") of Midland, Michigan. The slit is designed to flex to
allow product to be dispensed from the container and at least
partially return to its original position to seal against unwanted
flow of the liquid through the valve. This advantageously protects
against dripping of the liquid stored in the container, which is
important for liquid concentrates, as discussed above. The number
following is the approximate length of each segment of the X slit.
When combined with the containers described herein, the valve is
believed to permit atmospheric gases to flow into the container
body during a cleaning phase when the squeeze force is released
effective to clean the valve and upstream portions of an exit path
through the container and/or closure. Further, such a combination
is believed to provide for controllable flow of the concentrate
when the valve is generally downwardly directed such that gases
which enter during the cleaning phase are remote from the exit
path. Another suitable valve is the LMS V25 Engine 0.070 X
Slit.
[0054] An important feature for the nozzle is the ability to mix
the dispelled liquid concentrate with the target liquid, usually
water, using only the force created by spraying the liquid
concentrate into the water. Acidity (pH) levels can be utilized to
evaluate how well two liquids have been mixed. For example, a
liquid concentrate poured from a cup leaves distinct dark and light
bands. A jet of the liquid concentrate, however, tends to shoot to
the bottom of the target container and then swirl back up to the
top of the target liquid, which greatly reduces the color
difference between the bands. Advantageously, pH levels can also be
utilized in real time to determine mixture composition. Testing
included dispensing 4 cc of liquid concentrate in 500 ml of DI
H.sub.2O at room temperature of 25 degree Celsius. The pour was
done from a small shot glass, while the jet was produced by a 6 cc
syringe with an approximately 0.050 inch opening. Mixing refers to
a Magnastir mixer until steady state was achieved.
TABLE-US-00003 TABLE 3 pH Mixing Data Pour Jet Rep 1 Rep 2 Slow
(~1.5 s) Med (~1 s) Fast (~0.5 s) Time Bottom Top Bottom Top Bottom
Top Bottom Top Bottom Top 0 5.42 5.34 5.40 5.64 5.50 5.54 5.54 5.48
5.56 5.59 5 3.57 4.90 3.52 5.00 3.19 4.10 3.30 3.70 2.81 2.90 10
3.37 4.70 3.33 4.80 2.97 3.20 3.25 3.45 2.78 2.80 15 3.33 4.70 3.22
4.70 3.00 3.10 3.27 3.40 2.77 2.78 20 3.32 4.60 3.16 4.70 3.01 3.10
3.13 3.30 2.75 2.80 25 3.31 4.60 3.12 4.70 3.01 3.08 3.08 3.20 2.74
2.80 30 3.31 4.50 3.10 4.70 3.01 3.07 3.06 3.18 2.73 2.75 35 3.30
4.30 3.09 4.70 3.00 3.06 3.05 3.17 2.72 2.75 40 3.28 4.25 3.10 4.70
3.00 3.07 3.06 3.17 2.71 2.70 Mixed 2.78 2.70 2.67 2.70 2.65
[0055] After forty seconds, the pour produces results of 3.28 on
the bottom and 4.25 on the top in the first rep and 3.10 and 4.70
on the top in the second rep. The jet, however, was tested using a
slow, a medium, and a fast dispense. After forty seconds, the slow
dispense resulted in a 3.07 on the bottom and a 3.17 on the top,
the medium dispense resulted in a 3.06 on the bottom and a 3.17 on
the top, and the fast dispense resulted in a 2.71 on the bottom and
a 2.70 on the top. Accordingly, these results show the
effectiveness of utilizing a jet of liquid concentrate to mix the
liquid concentrate with the target liquid. An effective jet of
liquid concentrate can therefore provide a mixture having a
variance of pH between the top and the bottom of a container of
approximately 0.3. In fact, this result was achieved within 10
seconds of dispense.
[0056] Accordingly, each nozzle was tested to determine a Mixing
Ability Value. The Mixing Ability Value is a visual test measured
on a scale of 1-4 where 1 is excellent, 2 is good, 3 is fair, and 4
is poor. Poor coincides with a container having unmixed layers of
liquid, i.e., a water layer resting on the liquid concentrate
layer, or an otherwise inoperable nozzle. Fair coincides with a
container having a small amount of mixing between the water and the
liquid concentrate, but ultimately having distinct layers of liquid
concentrate and water, or the nozzle operates poorly for some
reason. Good coincides with a container having desirable mixing
over more than half of the container while also having small layers
of water and liquid concentrate on either side of the mixed liquid.
Excellent coincides with a desirable and well mixed liquid with no
significant or minor, readily-identifiable separation of layers of
liquid concentrate or water.
[0057] The test dispensed 4 cc of liquid concentrate, which was 125
g citric acid in 500 g H2O 5% SN949603 (Flavor) and Blue #2 1.09
g/cc, into a glass 250 ml Beaker having 240 ml of water therein.
The liquid concentrate has a viscosity of approximately 4
centipoises. Table 4A below shows the results of the mixing test
and the Mixing Ability Value of each nozzle.
TABLE-US-00004 TABLE 4A Mixing Ability Value of each nozzle Nozzle
Mixing Ability Value O_015 3 O_020 2 O_025 1 V21_070 1 V21_100 1
V21_145 2 V21_200 2
[0058] As illustrated in FIG. 7, a representation of the resulting
beaker of the mixing ability test for each tested nozzle is shown.
Dashed lines have been added to indicate the approximate boundaries
between readily-identifiable, separate layers. From the above table
and the drawings in FIG. 7, the 0.025 inch diameter Square Edge
Orifice, the 0.070 inch X Slit, and the 0.100 inch X Slit all
produced mixed liquids with an excellent Mixing Ability Value where
the beaker displayed a homogeneous mixture with a generally uniform
color throughout. The 0.020 inch diameter Square Edge Orifice, the
0.145 inch X Slit, and the 0.200 inch X Slit produced mixed liquids
with a good Mixing Ability Value, where there were small layers of
water and liquid concentrate visible after the 4 cc of liquid
concentrate had been dispensed. The 0.015 inch Square Edge Orifice
produced a mixed liquid that would have qualified for a good Mixing
Ability Value, but was given a poor Mixing Ability Value due to the
amount of time it took to dispense the 4 cc of liquid concentrate,
which was viewed as undesirable to a potential consumer.
[0059] Another test measured the Mixing Ability Value based upon
the squeeze pressure by injecting a pulse of air into the container
with various valve configurations. More specifically, the test was
performed for a calibrated "easy," "medium," and "hard" simulated
squeeze. A pulse of pressurized air injected into the container
simulates a squeeze force (although the test does not actually
squeeze the sidewalls). At the start of every test repetition, an
air pressure regulator is set to the desired pressure. The output
from the air pressure regulator is connected via tubing to a
pressure tight fitting set into an aperture formed in the center
portion of the bottom of the container. The container can be
between about 10 degrees and 0 degrees from vertical. About 2 feet
of 5/32'' tubing extends from a pneumatic push button valve
downstream of the air pressure regulator to the pressure tight
fitting. The container is filled for each test to its preferred
maximum volume (which can be less than the total volume of the
container). The push button is depressed a time calculated to
result in a target dosage volume. The nozzle of the container is
disposed between 2 and 4 inches above the target. This same
protocol was used to determine other parameters associated with
simulated squeezes, discussed herein.
[0060] The results are consistent with the actual squeeze testing,
and show that the larger X Slit nozzles cause more splashing. For
the simulated squeeze examples herein, the time was that required
to dispense 4 cc of beverage concentrate from a container having
about 49 cc of concentrate in a total volume of about 65 cc. The
container had the shape similar to that illustrated in FIG. 6, a
24-410 screw cap for holding the nozzle, a high density
polyethylene wall with a thickness of about 0.03 inches, a span
from the bottom of the container to the valve of about 3 inches, a
thickness of about 1.1 thick and about 2.25 inches at maximum width
with a neck of about an inch in diameter. The concentrate had a
density of about 1.1 gm/cc, viscosity of 4 cP and color sufficient
to provide an indication of color in the final beverage. The
results of the simulated Mixing Ability Value are set forth in
below Table 4B.
TABLE-US-00005 TABLE 4B Mixing Ability Value of each nozzle
(simulated squeeze) Easy Medium Squeeze Squeeze Hard Squeeze
Average Pressure (40) Pressure (60) Pressure (100) Mixing Nozzle
(inch WC) (inch WC) (inch WC) Ability Value O_015 1 2 2 1.67 O_020
2 2 1 1.67 O_025 2 1 1 1.33 V21_070 3 2 1 2.00 V21_100 2 1 1 1.33
V21_145 3 1 1 1.67 V21_200 1 1 1 1.00
[0061] As discussed above, another important feature for a nozzle
utilized to dispense liquid concentrate is the amount of splashing
or splatter that occurs when the liquid concentrate is dispensed
into a container of liquid. The concentrated dyes within the liquid
concentrate can stain surrounding surfaces, as well as the clothes
and skin of the user of the container. Due to this, each nozzle was
also tested for an Impact Splatter Factor. The Impact Splatter
Factor test utilized a 400 ml beaker having water dyed blue filled
to 1 inch from the rim of the beaker. A circular coffee filter was
then secured to the beaker using a rubber band, such that the
filter had a generally flat surface positioned 1 inch above the rim
of the beaker. By being positioned an inch above the rim of the
beaker, the coffee filter included a sidewall that when splashed
indicated liquid exiting the beaker in a sideways orientation,
which due to the dyes discussed above, is undesirable. The coffee
filter also included a cutout extending slightly onto the upper
surface so that the liquid could be dispensed into the container. A
bottle having the nozzles secured thereto was then held above the
perimeter of the beaker and liquid was dispensed to the center of
the beaker five times. The coffee filter was subsequently removed
and examined to determine the Impact Splatter Factor for each
nozzle. The Impact Splatter Factor is a visual test measured on a
scale of 1-4 where 1 is excellent, 2 is good, 3 is fair, and 4 is
poor. Excellent coincides with a filter having no or small splashes
in the center area of the filter positioned above the beaker and
substantially minimal to no splashes outside of this center area.
Good coincides with a filter having splashes in the center area and
small splashes outside of the center area. Fair coincides with
splashes in the center area and medium size splashes outside of the
center area. Poor coincides with a filter having splashes in the
center area and large splashes outside of the center area.
TABLE-US-00006 TABLE 5A Impact Splatter Factor of each nozzle
Nozzle Impact Splatter Factor O_015 1 O_020 1 O_025 2 V21_070 1
V21_100 3 V21_145 3 V21_200 4
[0062] As illustrated in FIGS. 8-14 and set forth in Table 5A
above, Impact Splatter Factors were identified for each nozzle
tested. The 0.015 inch and the 0.020 inch Square Edge Orifice, as
well as the 0.070 inch X Slit nozzle received an excellent Impact
Splatter Factor because the splatter created by the jet of liquid
did not create substantial splatter marks on the sidewall of the
coffee filter during testing, as illustrated in FIGS. 8, 9, and 11
respectively. The 0.025 inch Square Edge Orifice caused a few small
splatter marks to impact the sidewall of the coffee filter as
illustrated in FIG. 10 and therefore received an Impact Splatter
Factor of 2. The 0.100 inch and the 0.145 inch X Slit nozzles
caused large splatter marks to impact the sidewall as illustrated
in FIGS. 12 and 13 and accordingly received an Impact Splatter
Factor of 3. Finally, the 0.200 inch X Slit nozzle caused
substantial marks on the sidewall of the coffee filter, which
indicates that a large amount of liquid was forced outward from the
beaker. Due to this, the 0.200 inch X Slit nozzle received an
Impact Splatter Factor of 4.
[0063] A similar test to determine the Impact Splatter Factor as
discussed above was performed, but with a controlled "easy,"
"medium," and "hard" air pulse meant to simulate a squeeze force
(although the test does not actually squeeze the sidewalls). At the
start of every test repetition, an air pressure regulator is set to
the desired pressure. The output from the air pressure regulator is
connected via tubing to a pressure tight fitting set into an
aperture formed in the center portion of the bottom of the
container. The container can be between about 10 degrees and 0
degrees from vertical. About 2 feet of 5/32'' tubing extends from a
pneumatic push button valve downstream of the air pressure
regulator to the pressure tight fitting. The container is filled
for each test to its preferred maximum volume (which can be less
than the total volume of the container). The push button is
depressed a time calculated to result in a target dosage volume.
The nozzle of the container is disposed between 2 and 4 inches
above the target. This simulated squeeze testing was performed The
results are consistent with the actual squeeze testing, and show
that the larger X Slit nozzles cause more splashing. For the
simulated squeeze examples herein, the time was that required to
dispense 4 cc of beverage concentrate from a container having about
49 cc of concentrate in a total volume of about 65 cc. The
container had the shape similar to that illustrated in FIG. 6, a
high density polyethylene wall with a thickness of about 0.03
inches, a span from the bottom of the container to the valve of
about 3 inches, a thickness of about 1.1 thick and about 2.25
inches at maximum width with a neck of about an inch in diameter.
The concentrate had a density of about 1.1 gm/cc, viscosity of 4 cP
and color sufficient to provide an indication of color in the final
beverage.
TABLE-US-00007 TABLE 5B Impact Splatter Factor of each nozzle
(simulated) Easy Medium Squeeze Squeeze Hard Squeeze Average
Pressure (40) Pressure (60) Pressure (100) Impact Nozzle (inch WC)
(inch WC) (inch WC) Splatter Factor O_015 1 1 1 1.00 O_020 1 1 1
1.00 O_025 1 1 1 1.00 V21_070 1 1 1 1.00 V21_100 1 1 1 1.00 V21_145
3 1 2 2.00 V21_200 3 4 2 3.00
[0064] FIG. 15 illustrates the Mixing Ability Values and the Impact
Splatter Factors found for each of the nozzles tested using the
actual squeeze testing. These test values can be combined, i.e.,
added, to form Liquid Concentrate Performance Values for each
nozzle. Through testing, the 0.070 inch X Slit was found to produce
a Liquid Concentrate Performance Value of 2 by both mixing
excellently while also creating minimal impact splatter. Following
this, the 0.020 inch and the 0.025 inch Square Edge Orifices were
both found to have a value of 3 to produce a good overall end
product. The 0.015 inch Square Edge Orifice and the 0.100 inch X
Slit both received a value of 4, while the 0.145 inch and the 0.200
X Slit received Values of 5 and 6 respectively. From these results,
the Liquid Concentrate Performance Value for the nozzle utilized
with the container described herein should be in the range of 1-4
to produce a good product, and preferably 2-3.
[0065] The average velocity of each nozzle was then calculated
using both an easy and a hard force. For each nozzle, a bottle with
water therein was positioned horizontally at a height of 7 inches
from a surface. The desired force was then applied and the distance
to the center of the resulting water mark was measured within 0.25
ft. Air resistance was neglected. This was performed three times
for each nozzle with both forces. The averages are displayed in
Table 6 below.
TABLE-US-00008 TABLE 6 The average velocity calculated for each
nozzle using an easy force and a hard force Nozzle Velocity (mm/s)
(Easy) Velocity (mm/s) (Hard) O_015 5734 7867 O_020 6000 8134 O_025
6400 7467 V21_070 6400 7467 V21_100 5600 8134 V21_145 4934 6134
V21_200 4000 5334
[0066] Each nozzle was then tested to determine how many grams per
second of fluid are dispensed through the nozzle for both the easy
and hard forces. The force was applied for three seconds and the
mass of the dispelled fluid was weighed. This value was then
divided by three to find the grams dispelled per second. Table 7
below displays the results.
TABLE-US-00009 TABLE 7 Mass flow for easy and hard forces for each
nozzle Nozzle Mass Flow (g/s) (Easy) Mass Flow (g/s) (Hard) O_015
0.66 0.83 O_020 1.24 1.44 O_025 1.38 1.78 V21_070 1.39 2.11 V21_100
2.47 3.75 V21_145 2.36 4.16 V21_200 2.49 4.70
[0067] As illustrated in FIG. 16, the graph shows the difference of
the Mass Flow between the easy and hard forces for each of the
nozzles. When applied to a liquid concentrate setting, a relatively
small delta value for Mass Flow is desirable because this means
that a consumer will dispense a generally equal amount of liquid
concentrate even when differing squeeze forces are used. This
advantageously supplies an approximately uniform mixture amount,
which when applied in a beverage setting directly impacts taste,
for equal squeeze times with differing squeeze forces. As shown,
the 0.100 inch, the 0.145 inch, and the 0.200 inch X Slit openings
dispense significantly more grams per second, but also have a
higher difference between the easy and hard forces, making a
uniform squeeze force more important when dispensing the product to
produce consistent mixtures.
[0068] The mass flow for each nozzle can then be utilized to
calculate the time it takes to dispense 1 cubic centimeter (cc) of
liquid. The test was performed with water, which has the property
of 1 gram is equal to 1 cubic centimeter. Accordingly, one divided
by the mass flow values above provides the time to dispense 1 cc of
liquid through each nozzle. These values are shown in Table 8A
below.
TABLE-US-00010 TABLE 8A Time to Dispense 1 cubic centimeter of
liquid for easy and hard forces for each nozzle Time to Dispense 1
cc (s) Time to Dispense 1 cc (s) Nozzle (Easy) (Hard) O_015 1.52
1.20 O_020 0.81 0.69 O_025 0.72 0.56 V21_070 0.72 0.47 V21_100 0.40
0.27 V21_145 0.42 0.24 V21_200 0.40 0.21
[0069] Ease of use testing showed that a reasonable range of time
for dispensing a dose of liquid concentrate is from about 0.3
seconds to about 3.0 seconds, which includes times that a consumer
can control dispensing the liquid concentrate or would be willing
to tolerate to get a reasonably determined amount of the liquid
concentrate. A range of about 0.5 sec per cc to about 0.8 sec per
cc provides a sufficient amount of time from a user reaction
standpoint, with a standard dose of approximately 2 cc per 240 ml
or approximately 4 cc for a standard size water bottle, while also
not being overly cumbersome by taking too long to dispense the
standard dose. The 0.020 inch Square Edge Orifice, the 0.025 inch
Square Edge Orifice, and the 0.070 inch X Slit reasonably performed
within these values regardless of whether an easy or a hard force
was utilized. A dispense test and calculations were performed using
"easy," "medium," and "hard" air injections to simulate
corresponding squeeze forces in order to calculate the amount of
time required to dispense 4 cc of beverage concentrate from a
container having about 49 cc of concentrate in a total volume of
about 65 cc. First, the mass flow rate is determined by placing the
container upside-down and spaced about 6 inches above a catchment
tray disposed on a load cell of an Instron. The aforementioned
pressure application system then simulates the squeeze force for an
"easy," "medium," and "hard" squeeze. The output from the Instron
can be analyzed to determine the mass flow rate. Second, the mass
flow rate can then be used to calculate the time required to
dispense a desired volume of concentrate, e.g., 2 cc, 4 cc,
etc.
[0070] Generally, the dispense time should not be too long (as this
can disadvantageously result in greater variance and less
consistency in the amount dispensed) nor should the dispense time
be too short (as this can disadvantageously lead to an inability to
customize the amount dispensed within a reasonable range). The time
to dispense can be measured on a scale of 1 to 4, where 1 is a
readily controllable quantity or dose that is of sufficient
duration to permit some customization without too much variation
(e.g., an average of between 1-3 seconds for 4 cc); 2 is a dose
that is of slightly longer or shorter duration but is still
controllable (e.g., an average of between 0.3 and 1 or between 3
and 4 seconds for 4 cc); 3 is a dose that is difficult to control
given that it is either too short or too long in duration,
permitting either minimal opportunity for customization or too
large of an opportunity for customization (e.g., an average of
about 0.3 (with some but not all datapoints being less than 0.3) or
between about 4 and 10 for 4 cc); and 4 is a dose that is even more
difficult to control for the same reasons as for 3 (e.g., an
average of less than 0.3 (with all datapoints being less than 0.3)
or greater than 10 seconds for 4 cc). The resulting Dispense Time
Rating is then determined based upon an average of the "easy,"
"medium," and "hard" simulated squeezes. The results set forth in
Table 8B.
TABLE-US-00011 TABLE 8B Time to dispense 4 cc of beverage
concentrate (simulated squeeze) Easy Medium Hard Squeeze Squeeze
Squeeze Pressure Pressure Pressure (40) (inch (60) (inch (100)
(inch Average Nozzle WC) WC) WC) Time Rating O_015 13.3 13.3 6.7
11.1 4 O_020 4.0 3.3 2.9 3.4 2 O_025 2.5 2.5 2.0 2.3 1 V21_070 3.3
2.0 1.3 2.2 1 V21_100 0.5 0.4 .2 0.3 2 V21_145 0.3 <0.3 <0.3
0.3 3 V21_200 <0.3 <0.3 <0.3 <0.3 4
[0071] The Mixing Ability Value, the Impact Splatter, and the
Dispense Time Rating (whether actual or simulated squeeze) can be
multiplied together to determine a Liquid Concentrate Dispense
Functionality Value (LCDFV). A low LCDFV is preferred. For example,
between 1 and 4 is preferred. Examples of the LCDFV for the
aforementioned simulated squeeze Mixing Ability Value, the Impact
Splatter, and the Dispense Time Rating are set forth in the below
Table 8C. The results show that the V21.sub.--070 valve and the
O.sub.--025 orifice have the lowest LCDFV. While the O.sub.--025
orifice has a lower LCDFV value than the V21.sub.--070 valve, the
orifice would fail the Drip Test.
TABLE-US-00012 TABLE 8C Time to dispense 4 cc of beverage
concentrate (simulated squeeze) Nozzle LCDFV O_015 6.7 O_020 3.3
O_025 1.3 V21_070 2.0 V21_100 2.7 V21_145 10.0 V21_200 12.0
[0072] The areas of each of the openings are shown in Table 9
below.
TABLE-US-00013 TABLE 9 Nozzle opening areas for easy and hard
forces Nozzle Opening Area (mm.sup.2) (Easy) Opening Area
(mm.sup.2) (Hard) O_015 0.114 0.114 O_020 0.203 0.203 O_025 0.317
0.317 V21_070 0.217 0.283 V21_100 0.442 0.461 V21_145 0.479 0.678
V21_200 0.622 0.881
[0073] The SLA nozzle circular opening areas were calculated using
.pi.r.sup.2. The areas of the X Slits were calculated by
multiplying the calculated dispense quantity by one thousand and
dividing by the calculated velocity for both the easy and the hard
force.
[0074] Finally, the momentum-second was calculated for each nozzle
using both the easy and the hard force. This is calculated by
multiplying the calculated mass flow by the calculated velocity.
Table 10A below displays these values.
TABLE-US-00014 TABLE 10A Momentum-second of each nozzle for easy
and hard forces (actual squeeze) Nozzle Momentum * Second (Easy)
Momentum * Second (Hard) O_015 3803 6556 O_020 7420 11686 O_025
8854 15457 V21_070 8875 15781 V21_100 13852 30502 V21_145 11660
25496 V21_200 9961 25068
[0075] The momentum-second of each nozzle was also determined using
the above-referenced procedure for generating "easy," "medium," and
"hard" simulated squeezes using a pulse of pressurized air. The
mass flow rate (set forth in Table 10B) was multiplied by the
velocity (set forth in Table 10C) to provide the momentum-second
for the simulated squeezes (set forth in Table 10D).
TABLE-US-00015 TABLE 10B Mass flow rate (g/s) of each nozzle for
simulated squeezes Easy Medium Hard Squeeze Squeeze Squeeze
Pressure Pressure Pressure Average Mass (40) (inch (60) (inch (100)
(inch Flow Rate Nozzle WC) WC) WC) (g/s) O_015 0.3 0.3 0.6 0.4
O_020 1.0 1.2 1.4 1.2 O_025 1.6 1.6 2.0 1.7 V21_070 1.2 2.0 3.0 2.1
V21_100 8.0 11.3 25 14.8 V21_145 14.0 X X X V21_200 X X X X
TABLE-US-00016 TABLE 10C Initial Velocity (mm/s) of each nozzle for
simulated squeezes Easy Medium Hard Squeeze Squeeze Squeeze
Pressure Pressure Pressure Average (40) (inch (60) (inch (100)
(inch Initial Velocity Nozzle WC) WC) WC) (mm/s) O_015 2400 4000
5600 4000 O_020 4000 5600 7200 5600 O_025 4000 4800 6000 4934
V21_070 4400 5200 7600 5734 V21_100 4400 4800 6400 5200 V21_145
4000 4800 6400 5067 V21_200 4000 4800 5600 4800
TABLE-US-00017 TABLE 10D Momentum-second of each nozzle for easy,
medium and hard simulated squeezes Easy Medium Hard Squeeze Squeeze
Squeeze Pressure Pressure Pressure Average (40) (inch (60) (inch
(100) (inch Momentum * Nozzle WC) WC) WC) Second O_015 720 1200
3360 1760 O_020 4000 6720 10081 6934 O_025 6400 7680 12001 8694
V21_070 5280 10401 22801 12827 V21_100 35202 54403 160010 83205
V21_145 56003 X X X V21_200 X X X X
[0076] Momentum-second values correlate to the mixing ability of a
jet of liquid exiting a nozzle because it is the product of the
mass flow and the velocity, so it is the amount and speed of liquid
being dispensed from the container. Testing, however, has shown
that a range of means that a consumer will dispense a generally
equal amount of liquid concentrate even when differing squeeze
forces are used. This advantageously supplies an approximately
uniform mixture for equal squeeze times with differing squeeze
forces. The results for the actual and simulated squeezes are
consistent. As shown above, mimicking the performance of an orifice
with a valve can result in more consistent momentum-second values
for easy versus hard squeezes, as well as for a range of simulated
squeezes, while also providing the anti-drip functionality of the
valve.
[0077] As illustrated in FIG. 17, the graph shows the difference
for the Momentum-Second values between the easy and hard forces for
each nozzle. When applied to a liquid concentrate setting,
momentum-second having a relatively small delta value for
Momentum-Second is desirable because a delta value of zero
coincides with a constant momentum-second regardless of squeeze
force. A delta momentum-second value of less than approximately
10,000, and preferably 8,000 provides a sufficiently small variance
in momentum-second between an easy force and a hard force so that a
jet produced by a container having this range will have a generally
equal energy impacting a target liquid, which will produce a
generally equal mixture. As shown, all of the Orifice openings and
the 0.070 inch X Slit produced a .DELTA. momentum-second that would
produce generally comparable mixtures whether utilizing a hard
force and an easy force. Other acceptable delta momentum-second
values can be about 17,000 or less, or about 12,000 or less.
[0078] Yet another important feature is the ability of a liquid
concentrate container to dispense liquid concentrate generally
linearly throughout a range of liquid concentrate fill amounts in
the container when a constant pressure is applied for a constant
time. The nozzles were tested to determine the weight amount of
liquid concentrate dispensed at a pressure that achieved a minimum
controllable velocity for a constant time period when the liquid
concentrate was filled to a high, a medium, and a low liquid
concentrate level within the container. Table 11 shows the results
of this test below.
TABLE-US-00018 TABLE 11 Dispense amount with variable liquid
concentrate fill Nozzle High (g) Medium (g) Low (g) O_015 0.45 0.49
0.52 O_020 0.89 0.82 0.82 O_025 1.25 1.34 1.38 V21_070 0.78 0.89
0.90 V21_100 2.14 2.21 2.19 V21_145 4.20 3.46 4.37 V21_200 4.60
4.74 5.80
[0079] As discussed above, a good linearity of flow, or small mass
change as the container is emptied, allows a consumer to use a
consistent technique, consistent pressure applied for a consistent
time period, at any fill level to dispense a consistent amount of
liquid concentrate. FIG. 18 shows a graph displaying the maximum
variation between two values in Table 11 for each nozzle. As shown
in FIG. 18 and in Table 11, the maximum variation for all of the
Square Edge Orifice nozzles and the 0.070 inch and the 0.100 inch X
Slit nozzles is less than 0.15 grams spanning a high, medium, or
low fill of liquid concentrate in the container. The 0.145 inch and
the 0.200 inch X Slit nozzles, however, were measured to have a
maximum variation of 0.91 grams and 1.2 grams respectively. This is
likely due to the variability inherent in the altering opening area
with different pressures in combination with the larger amount of
liquid flowing through the nozzle. Accordingly, a desirable nozzle
has a maximum variation for linearity of flow at varying fill
levels of less than 0.5 grams, and preferably less than 0.3 grams,
and more preferably less than 0.15 grams.
[0080] As mentioned above, the container is configured to protect
against unintentional dripping. In the exemplary embodiment, this
is accomplished using the slit designed to flex to allow product to
be dispensed from the container and at least partially return to
its original position to seal against unwanted flow of the liquid
through the valve. The protection against dripping does not mean
that the container will never drip under any conditions. Instead,
the container is designed to provide for substantial protection
against dripping. This can be measured using a Drip Index Value.
The method of calculating a Drip Index Value includes providing an
empty container, providing a communication path in the bottom
region of the container between atmosphere and the interior of the
container that has a cross-sectional area of at least 20% of the
maximum cross-sectional area of the container, filling the
container with water through the communication path, inverting the
container so that the exit is pointing downwardly, removing or
opening any lid covering or obstructing the exit, and counting the
number of drops of water that drop from the container over in the
span of 10 minutes. The number of drops counted is the Drip Index
Value. In a preferred container, such as that described herein
having the X slit valve V21.sub.--070 and illustrated in FIG. 6
(but without the depression), testing showed that there was a Drip
Index Value of zero. This indicates that the container provides at
least substantial protection against dripping. While a Drip Index
Value of zero is preferred, other suitable values can include any
number in the range of 1-10, with lower values being
[0081] The containers described herein are suitable for many types
of liquid concentrates. By one approach, the liquid concentrates
are advantageously suitable for cold filling while maintaining
shelf stability for at least about three months, in another aspect
at least about six months, and in another aspect at least about
twelve months at ambient temperatures. By one approach, the
beverage concentrates described herein can include liquid
flavorings (including, for example, alcohol-containing flavorings
(e.g., ethanol and/or propylene glycol-containing flavorings), and
flavor emulsions, including nano- and micro-emulsions) and powdered
flavorings (including, for example, extruded, spray-dried,
agglomerated, freeze-dried, and encapsulated flavorings). The
flavorings can be used alone or in various combinations to provide
the beverage concentrate with a desired flavor profile.
[0082] In one aspect, a shelf stable liquid concentrate can be
provided by including one or more acidulants in an amount effective
to provide a pH of less than 3.0 and by including about 3 to 35
percent alcohol by weight, in another aspect at least about 5
percent alcohol. By one approach, the alcohol content of the
concentrate can be provided as part of the flavoring. In another
aspect, a shelf stable liquid concentrate can be provided with a pH
of less than 3.0 and substantially no alcohol. In a preferred
aspect, the liquid concentrates described herein include buffers.
As is explained in more detail below, inclusion of buffers allows
for increased acid content in comparison to an otherwise identical
concentrate without buffers. If desired, the concentrate may
include a water activity reducing component to provide the
concentrate with a water activity of about 0.6 to about 1.0, in
another aspect about 0.55 to about 0.95, and in yet another aspect
about 0.6 to about 0.8. In yet another aspect, the liquid
concentrate can be provided with decreased water content and
substantially reduced water activity by addition of at least about
40 percent non-aqueous liquid to provide the liquid concentrate
with a water activity of about 0.3 to about 0.7. The water activity
can be measured with any suitable device, such as, for example, an
AquaLab Water Activity Meter from Decagon Devices, Inc. (Pullman,
Wash.). An Aqualab Water Activity Meter with Volatile Blocker
should be used for concentrates containing propylene glycol and/or
ethanol. Preferably, the concentrates are not carbonated (e.g.,
with CO.sub.2).
[0083] By "shelf stable" it is meant that the concentrate avoids
substantial flavor degradation and is microbially stable such that
the concentrate has an aerobic plate count (APC) of less than about
5000 CFU/g, yeast and mold at a level less than about 500 CFU/g,
and coliforms at 0 MPN/g for at least about three months, in
another aspect at least about six months, and in another aspect at
least about twelve months when stored at ambient temperatures
(i.e., about 20 to about 25.degree. C.). In certain embodiments,
the concentrate is bactericidal and prevents germination of spores.
Avoiding substantial degradation of the flavor means that there is
little or no change in flavor provided by the concentrate to a RTD
beverage after storage at room temperature over the shelf life of
the product with little or no development of off flavor notes.
[0084] Some conventional beverages and beverage concentrates, such
as juices, are hot filled (for example, at 93.degree. C.) during
packaging, and then sealed to prevent microbial growth. Other
beverages, such as diet sodas, may contain preservatives and can be
cold filled during packaging (i.e., without pasteurization).
Certain beverage concentrates provided herein, given a combination
of pH, alcohol content, preservatives, and/or water activity, do
not need additional thermal treatments or mechanical treatments,
such as pressure or ultrasound, to reduce microbial activity either
before or after packing It is noted though that the compositions
are not precluded from receiving such treatments either. The
packaging material also preferably does not require additional
chemical or irradiation treatment. While the manufacturing
environment should be maintained clean, there is no need for UV
radiation or use of sterilant materials. In short, the product,
processing equipment, package and manufacturing environment should
be subject to good manufacturing practices but need not be subject
to aseptic packaging practices. As such, the present compositions
can allow for reduced manufacturing costs.
[0085] The concentrates can optionally include colors (artificial
and/or natural), flavorings (artificial and/or natural), sweeteners
(artificial and/or natural), caffeine, electrolytes (including
salts), nutrients (e.g., vitamins and minerals), and the like.
Preservatives, such as sorbate or benzoate, can be included, if
desired, but are generally not necessary for shelf stability in
certain embodiments.
[0086] The pH is selected so as to improve microbial stability as
well as to avoid substantial degradation of the flavor in the
acidic environment over the shelf life of the concentrate. The
acidulant included in the concentrate can include, for example, any
edible, food grade organic or inorganic acid, such as but not
limited to citric acid, malic acid, succinic acid, acetic acid,
hydrochloric acid, adipic acid, tartaric acid, fumaric acid,
phosphoric acid, lactic acid, and the like. Acid selection can be a
function of the desired concentrate pH and desired taste of the
diluted RTD product. The pH range of the concentrate can be from
about 3.5 to about 1.4, in another aspect from about 3.0 to about
1.4, and preferably from about 2.3, and most preferably about 2.2.
In one aspect, the pH of the concentrate is selected to provide
desired antimicrobial effects, while not being so acidic so as to
break down the flavor and create off flavors.
[0087] By one approach, a buffer can be added to the concentrate to
provide for increased acid content at a desired pH. An added
benefit of the buffer may be improved organoleptic qualities of the
final product in its diluted RTD form. A buffer can be added to the
concentrate to adjust and/or maintain the pH at a level at which
the flavoring is not significantly degraded so as to create off
flavors. The buffered concentrate contains substantially more acid
than a similar, non-buffered concentrate at the same pH. In one
aspect, the buffered concentrate comprises at least about 5 times,
in another aspect about 5 to about 40 times, and in another aspect
about 10 to about 20 times more acid by weight than an otherwise
identical non-buffered concentrate having the same pH. Because the
buffered concentrate includes a larger amount of acid at the same
pH, dilution of the buffered concentrate provides a better overall
"rounded" sour flavor (i.e., smooth and balanced sour flavor in the
absence of harsh notes) to the diluted RTD beverage than would the
similar, non-buffered concentrate. For example, citrate with citric
acid can increase tartness in the RTD beverage as compared to using
only citric acid.
[0088] By one approach, the preferred acid:buffer ratio can be
about 1:1 or higher, in one aspect between about 1:1 to about 60:1,
in another aspect about 1:1 to about 40:1, and most preferably
about 7:1 to about 15:1. A concentrate having a pH of less than 3.0
advantageously contributes to antimicrobial stability of the
concentrate and the acid:buffer ratio provides for increased acid
content at a selected pH at which the flavoring--including the
flavor key in the flavoring--is not substantially degraded. The
term "flavor key," as used herein, is the component that imparts
the flavor to the flavoring and includes flavor agents such as
essential oils, flavor essences, flavor compounds, flavor modifier,
flavor enhancer, and the like. The flavor key does not include
other components of the flavoring, including carriers and
emulsifiers, which do not impart the flavor to the flavoring. In
one aspect, the acid, buffer, and amount of flavor key in the
flavoring are advantageously provided in a ratio of about 1:1:0.002
to about 60:1:0.5, in another aspect in a ratio of about 1:1:0.002
to about 40:1:0.01, and in another aspect about 7:1:0.2 to about
15:1:0.4. Such a buffered concentrate can be diluted to provide a
RTD beverage with enhanced tartness due to increased acid content
as compared to a beverage provided from an otherwise identical
concentrate at the same pH but which lacks buffers.
[0089] Suitable buffers include, for example, a conjugated base of
an acid (e.g., sodium citrate and potassium citrate), acetate,
phosphate or any salt of an acid. In other instances, an
undissociated salt of the acid can buffer the concentrate. By one
approach, a buffer, such as potassium citrate, can be used to bring
the pH from about 1.3 to about 2.0 (without a buffer) to about 2.3,
which is a pH that is high enough that many flavorings are less
susceptible to degradation. In another aspect, a buffer can be
added to buffer the concentrate at a pH of about 2.3. A buffered
concentrate allows for increased addition of acid while maintaining
the desired pH. Table 12 below presents three examples of the use
of buffers in concentrates.
TABLE-US-00019 TABLE 12 Concentrate Formulas for Buffer Analysis
Variant Variant Variant pH 1.5 pH 2.0 pH 2.5 % % % Water 60.925
58.675 55.195 Citric Acid 24.5 24.5 24.5 Potassium Sorbate 0.050
0.050 0.050 Potassium Citrate 0.000 2.250 5.730 Lemon Lime Flavor
11.5 11.5 11.5 Sucralose 2.0 2.0 2.0 AceK 1 1 1 Color 0.025 0.025
0.025 Total Sum 100 100 100
[0090] Edible antimicrobials in the present embodiments can include
various edible alcohols such as ethyl alcohol, propylene glycol or
various combinations thereof, as well as other preservatives. The
alcohol content of the concentrate can be from about 5 percent to
about 35 percent by weight, in one aspect between about 5 to about
20 percent by weight, in another aspect between about 7 to about 15
percent by weight, in another aspect between about 5 percent to
about 15 percent by weight, and in yet another aspect about 10
percent by weight. In some formulations, natural or artificial
preservatives can be added to supplement antimicrobial stability,
such as EDTA, sodium benzoate, potassium sorbate, sodium
hexametaphosphate, nisin, natamycin, polylysine, and the like.
Supplemental preservatives, such as potassium sorbate or sodium
benzoate, can be preferred in formulations having, for example,
less than 20 percent by weight propylene glycol and/or less than 10
percent by weight ethyl alcohol. The concentrate may also contain
coloring, stabilizers, gums, salts or nutrients (including
vitamins, minerals, and antioxidants) in any combination so long as
the desired pH, acid, buffer, and/or alcohol percentage by weight
are maintained. The preferred formulations have stable flavor and
color sensory characteristics that do not significantly change in
the high acid environment.
[0091] In some embodiments, the concentrate includes a sweetener.
Useful sweeteners may include, for example, honey, erythritol,
sucralose, aspartame, stevia, saccharine, monatin, luo han guo,
neotame, sucrose, Rebaudioside A (often referred to as "Reb A"),
fructose, cyclamates (such as sodium cyclamate), acesulfame
potassium or any other nutritive or non-nutritive sweetener and
combinations thereof.
[0092] Many additives can be included in the concentrates. Flavors
can include, for example, fruits, tea, coffee and the like and
combinations thereof. The flavors can be provided in a variety of
types of flavorings, including alcohol-containing flavorings (such
as ethanol- or propylene glycol-containing flavorings), flavor
emulsions, extruded flavorings, and spray-dried flavorings. A
variety of commercially available flavorings can be used, such as
those sold by Givaudan (Cincinnati, Ohio) and International Flavors
& Fragrances Inc. (Dayton, N.J.). The flavorings can be
included at about 1 to about 30 percent, in another aspect about 2
to about 20 percent, of the beverage concentrates. The precise
amount of flavorings included in the concentrate will vary
depending on the concentration of the liquid beverage concentrate,
the concentration of flavor key in the flavoring, and desired
flavor profile of the resulting RTD beverage. Generally, extruded
and spray-dried flavorings can be included in lesser amounts than
alcohol-containing flavorings and flavor emulsions because the
extruded and spray-dried flavorings often include a larger
percentage of flavor key. Exemplary recipes for flavorings are
provided in Table 13 below. Of course other types of flavorings can
be used, if desired, including, for example, nano-emulsions,
micro-emulsions, agglomerated flavorings, freeze-dried flavorings,
and encapsulated flavorings.
TABLE-US-00020 TABLE 13 Flavoring Formulations Propylene Ethanol-
Flavor Spray- Glycol Containing Emul- Extruded Dried Flavorings
Flavorings sions Flavorings Flavorings Flavor key 1-20% 1-20% 1-10%
1-40% 1-40% Water 0-10% 0-10% 70-80% -- -- Ethanol -- 80-95% -- --
-- Propylene 80-95% -- -- 0-4% 0-4% glycol Emulsifier -- -- 1-4%
0.1-10% -- Carrier -- -- -- 1-95% 1-95% Emulsion -- -- 15-20% -- --
stabilizer Preservative 0-2% 0-2% 0-2% 0-2% 0-2%
[0093] Extruded and spray-dried flavorings often include a larger
percentage of flavor key as well as carriers, such as corn syrup
solids, maltodextrin, gum arabic, starch, and sugar solids.
Extruded flavorings can also include small amounts of alcohol and
emulsifier, if desired. Flavor emulsions can also include carriers,
such as, for example, starch. In one aspect, the flavor emulsion
does not include alcohol. A variety of emulsifiers can be used,
such as but not limited to sucrose acetate isobutyrate and
lecithin. An emulsion stabilizer is preferably included, such as
but not limited to gum acacia. Micro-emulsions often include a
higher concentration of flavor key and generally can be included in
lesser quantities than other flavor emulsions.
[0094] If desired, the concentrate may include a water activity
reducing component to provide the concentrate with a water activity
of about 0.6 to about 1.0, in another aspect about 0.55 to about
0.95, and in yet another aspect about 0.6 to about 0.8. The lower
water activity can increase shelf life by improving antimicrobial
activity while also allowing for the reduction of alcohol and/or
supplemental preservatives. Water activity can be defined as a
ratio of water vapor pressure in an enclosed chamber containing a
food or beverage to the saturation water vapor pressure at the same
temperature. Thus, water activity can indicate the degree to which
"free" or "unbound" water is available to act as a solvent or
otherwise degrade a product or facilitate microbiological growth.
See generally U.S. Pat. No. 6,482,465 to Cherukuri, et al., which
is incorporated herein by reference.
[0095] A variety of water activity reducing components can be used,
if desired. For example, ingredients such as salt, alcohol
(including, for example, ethanol and propylene glycol), polyol
(such as, for example, glycerol, erythritol, mannitol, sorbitol,
maltitol, xylitol, and lactitol), carbohydrates (such as, but not
limited to, sucrose), and combinations thereof can be included to
lower the water activity to a desired level. For example, the salt
used to reduce the water activity can include salts containing
Na.sup.- (sodium), K.sup.+ (potassium), Ca.sup.2+ (calcium),
Mg.sup.2+ (magnesium), Cl.sup.- (chloride), HPO.sub.4.sup.2-
(hydrogen phosphate), HCO.sub.3.sup.- (hydrogen carbonate) ions,
and combinations thereof, when dissolved in the concentrate. Salts
can be added to the concentrate to provide electrolytes, which is
particularly desirable for sports-type or health drinks Exemplary
salts include, for example, sodium citrate, mono sodium phosphate,
potassium chloride, magnesium chloride, sodium chloride, calcium
chloride, the like, and combinations thereof. These beverage
concentrate compositions, within the ranges as presented, are
predicted to exhibit antimicrobial affects without use of
preservatives and component stability for at least about three
months, in another aspect at least about six months, and in another
aspect at least about twelve months at ambient temperatures.
[0096] The liquid concentrates can be formulated to have Newtonian
or non-Newtonian flow characteristics. Concentrates that do not
include gums or thickeners will have Newtonian flow
characteristics, meaning that the viscosity is independent of the
shear rate. Inclusion of, for example, xanthan or certain other
gums or thickeners can create pseudo-plastic and shear thinning
characteristics of the concentrate. A drop in viscosity as the
shear rate increases indicates that shear thinning is
occurring.
[0097] In one aspect, the viscosity of a concentrate having
Newtonian flow characteristics can be in the range of about 1 to
about 500 cP, in another aspect about 1 to about 75 cP, in another
aspect about 1 to about 25 cP, and in another aspect about 1 to
about 5 cP as measured with a Brookfield DV-II+ PRO viscometer with
Enhanced UL (Ultra Low) Adapter with spindle code 00 at 20.degree.
C.
[0098] In one aspect, the viscosity of a concentrate having
non-Newtonian flow characteristics can be in the range of about 20
to about 5,000 cP, in another aspect about 20 to about 1500 cP, in
another aspect about 20 to about 500 cP, and in another aspect
about 20 to about 100 cP as measured with a Brookfield DV-II+ PRO
viscometer with spindle 06 measured after 2 minutes at 12 rpm at
20.degree. C.
[0099] Whether the concentrate has Newtonian or non-Newtonian flow
characteristics, the viscosity is advantageously selected to
provide good dissolution and/or mixability when dispensed into an
aqueous liquid to provide the final ready-to-drink ("RTD")
beverage. By one approach, the concentrate may be non-potable (such
as due to the high acidity and intensity of the flavor) and the
concentrate can be diluted into water or other potable liquid, such
as juice, soda, tea, coffee, and the like, to provide a RTD
beverage. In one aspect, the beverage concentrate can be added to
the potable liquid without stirring. The beverage concentrate can
have a concentration of at least 25 times, in another aspect 25 to
500 times that needed to flavor a RTD beverage, which can be, for
example, an 8 oz. beverage. In another aspect, the concentrate has
a concentration of a factor of about 75 to 200 times, and most
preferably has a concentration of a factor of 75 to 160 times that
needed to flavor a RTD beverage. By way of example to clarify the
term "concentration," a concentration of 75 times (i.e., "75x")
would be equivalent to 1 part concentrate to 74 parts water (or
other potable liquid) to provide the RTD beverage.
[0100] In determining an appropriate level of dilution--and thus
concentration--of the liquid beverage concentrate needed to provide
a potable RTD beverage, several factors, in addition to pH,
intensity of the flavor, and alcohol content, can be considered,
such as RTD beverage sweetness and acid content. The level of
dilution can also be expressed as the amount of concentrate--which
can also be referred to as a single serving of concentrate--needed
to provide a RTD beverage having a desired amount of certain
ingredients, such as acid, alcohol, and/or preservatives, as well
as a desired taste profile, including, example, sweetness.
[0101] For example, the concentration can be expressed as an amount
of dilution needed to provide a RTD beverage having a sweetness
level equivalent to the degree of sweetness of a beverage
containing about 5 to about 25 weight percent sugar. One degree
Brix corresponds to 1 gram of sucrose in 100 grams of aqueous
solution. For example, the desired dilution of the beverage
concentrate can be expressed as the dilution necessary to provide
an equivalent of 5 to 25 degrees Brix, in another aspect about 8 to
14 degrees Brix, and in another aspect about 8 to about 12 degrees
Brix, in the resulting RTD beverage. One or more sweeteners,
nutritive or non-nutritive, can be included in the concentrate in
an amount effective to provide the RTD beverage with a level of
sweetness equivalent to the desired degrees Brix relative to
sucrose.
[0102] By another approach, the concentration can be expressed as
the amount of dilution needed to obtain a RTD beverage having an
acid range of about 0.01 to 0.8 percent, in another aspect about
0.1 to about 0.3 percent by weight of the RTD beverage.
[0103] By another approach, for embodiments including alcohol in
the formulation, the potable beverage can be a dilution of the
concentrate such that it has, for example, less than about 0.5
percent alcohol by volume. By yet another approach, dilution can be
expressed as obtaining a RTD beverage having preservatives in an
amount up to about 500 ppm, in another aspect up to 100 ppm.
[0104] Table 14, set forth below, describes the degree of taste
variation of test samples by pH over a 4 week period. Lemon
flavored liquid concentrate samples of the present compositions
were prepared at three different pH levels, 1.5, 2.0 and 2.5 and
stored at three different storage temperatures, 0.degree. F.,
70.degree. F., and 90.degree. F. The samples stored at 0.degree. F.
were the controls, and it was assumed there would be no significant
degradation of the flavoring over the testing period. After two and
four weeks, the liquid concentrate samples stored at 0.degree. F.
and 70.degree. F. were removed from their storage conditions and
diluted with water to the RTD strength. The RTD samples were then
allowed to reach room temperature and then evaluated by panelists
(4-6 people). First, the panelists were asked to taste the pH 1.5
sample stored at 0.degree. F. and compare that to the pH 1.5 sample
stored at 70.degree. F. Next, the panelists rated the degree of
difference for the overall flavor. The rating scale was from 1-10,
with the range from 1-3 being "very close," 4-6 being "different"
and from 7-10 being "very different." The same test was then
repeated with samples at pH levels of 2.0 and 2.5. Before moving to
the next pH level, panelists were asked to eat crackers and rinse
with water. Samples stored at 90.degree. F. were also evaluated
after one week, three weeks, four weeks, and five weeks and
compared to the control samples stored at 0.degree. F. to evaluate
the degree of difference as described above for the samples stored
at 70.degree. F. The results show that flavor stability increased
as the pH increased.
TABLE-US-00021 TABLE 14 Taste degree of difference test Lemon Lime
stored at 70.degree. F. Lemon Lime stored at 90.degree. F. pH
1-week 2-week 3-week 4-week pH 1-week 2-week 3-week 4-week 1.5 --
4.33 -- 4.00 1.5 4.00 -- 6.80 6.33 2.0 -- 2.00 -- 3.00 2.0 2.60 --
3.20 4.67 2.5 -- 2.67 -- 2.00 2.5 2.20 -- 4.00 4.00 Degree of Very
1-3 Degree of Very 1-3 Difference Close: Difference Close: Scale
Different: 4-6 Scale Different: 4-6 Very 7-10 Very 7-10 Different:
Different:
[0105] The tables below present exemplary alcohol-containing
beverage concentrate formulations.
TABLE-US-00022 TABLE 15 Cold filled beverage concentrate (first
example) TARGET RANGE Ingredients Percent weight MIN MAX Water
47.00 30.00 65.00 Citric Acid 20.00 15.00 40.00 K-Citrate 0.75 0.00
4.00 Flavoring 17.45 10.00 30.00 Sucralose 1.00 0.50 4.00 Ace K
0.75 0.10 2.00 Ethanol 13.00 5.00 30.00 Colors 0.05 0.005 5 SUM:
100.00
TABLE-US-00023 TABLE 16 Cold filled beverage concentrate (second
example) TARGET RANGE INGREDIENTS Percent weight MIN MAX Water
49.00 30.00 65.00 Citric Acid 16.00 5.00 35.00 Malic Acid 5.00 1.00
30.00 K-Citrate 0.71 0.00 4.00 Flavoring 15.99 10.00 30.00
Sucralose (dry) 1.50 0.50 4.00 Ace K 0.50 0.10 2.00 Ethanol 11.00
5.00 30.00 Colors 0.30 0.03 5 SUM: 100.00
TABLE-US-00024 TABLE 17 Cold filled beverage concentrate (third
example) TARGET TARGET Low High Electrolytes Electrolytes
INGREDIENTS Percent weight Percent weight Range MIN MAX Water 55.41
42.17 20.00 70.00 Citric Acid 17.9 17.9 5.00 30.00 Potassium
Sorbate 0.05 0.05 0.00 0.10 K-Citrate 1.5 2.9 0.00 5.00 Flavoring
12.2 12.2 1.00 40.00 (with alcohol) Sucralose 2.01 2.01 0.00 20.00
Malic Acid 4.5 4.5 0.00 30.00 Ace K 0.99 0.99 0.00 5.00 Coloring
0.17 0.20 0.00 2.00 Mono K-Phosphate 1.19 4.13 0.00 10.00 Salt
(NaCl) 4.08 12.95 0.00 20.00 Sum w/o Water: 44.59 57.83 Total Sum:
100 100 Range Low High Water activity of 0.93 0.78 0.6 Up to
concentrate 1.0 Sodium per 8-oz 35.00 111.00 1.00 200.00 drink (mg)
Potassium per 8-oz 20.00 50.00 1.00 100.00 drink (mg)
TABLE-US-00025 TABLE 18 Cold filled beverage concentrate (fourth
example) TARGET INGREDIENTS Percent weight Water 67.07 Citric Acid
11.8 Potassium Sorbate 0.05 K-Citrate 1.08 Flavoring (with alcohol)
8.2 Sucralose Liquid 4.9 Malic Acid 3.0 Ace K 0.6 Mono K-Phosphate
0.4 NaCl 2.9 Sum 100 pH 1.88 Density 1.09
TABLE-US-00026 TABLE 19 Cold filled beverage concentrate (fifth
example) TARGET INGREDIENTS Percent weight Water 61.03 Citric Acid
11.2 Potassium Sorbate 0.05 K-Citrate 1.02 Flavoring (with alcohol)
7.8 Sucralose Liquid 4.7 Malic Acid 2.8 Ace K 0.6 Mono K-Phosphate
2.0 NaCl 8.8 Total Sum: 100 pH 1.78 Density 1.16
[0106] The examples of Tables 15 through 19 include compositions
for a cold-filled beverage concentrate using a combination of low
pH, such as less than about 3.5, and preferably in the range of
about 1.7 to 2.4. The alcohol component can include ethanol,
propylene glycol, and the like and combinations thereof. When
included, the alcohol component can be provided in the range of
about 1 to about 35 percent weight, and preferably in the range of
about 3 to 35 percent by weight of the concentrate. The alcohol
component is included in the described examples as part of the
flavoring. The total alcohol by weight would still be within these
ranges irrespective of being part of the flavoring and additional
alcohol can be included that is separate from the flavoring, if
desired. Also, the examples of Tables 15 through 19 add various
supplemental salt combinations in the range of up to about 35
percent by weight, and preferably in the range of about 4 to 15
percent by weight. Colors can be artificial, natural, or a
combination thereof and can be included in the range of 0 to about
5 percent, in another aspect about 0.005 to 5.0 percent, preferably
in the range of about 0.005 to 1 percent, if desired. In
formulations using natural colors, a higher percent by weight may
be needed to achieve desired color characteristics.
[0107] For illustrative purposes only, in Tables 15 through 19, in
addition to the potassium citrate, the composition further includes
supplemental components, e.g., salts such as sodium chloride and
mono potassium phosphate, to lower the formulation's water
activity. These supplemental salts can lower water activity of the
concentrate to increase antimicrobial stability. The "Low
Electrolytes" target has low levels of the supplemental NaCl and
mono potassium phosphate and the "High Electrolytes" target has
higher levels of the supplemental NaCl and mono potassium
phosphate. It is noted though that higher and lower salt supplement
ranges are possible within the scope of these examples. The added
salts may result in a liquid beverage concentrate composition that
can be concentrated to at least 75 times, and preferably up to 100
times, and may result in reduced water activity in the range of
about 0.6 to up to 1 (preferably in the range of about 0.75 up to
1.0).
[0108] To test the antimicrobial effect of various embodiments of
the concentrates described herein, studies were conducted using a
variety of pH levels and alcohol levels to test which combinations
exhibit either negative or no microbial growth. Generally, at high
pH (i.e., about 3 or higher) and low alcohol content (i.e., less
than about 5 percent by weight), some mold growth was observed.
Formulations that showed negative or no microbial growth also
passed sensory evaluation tests for organoleptics.
[0109] Specifically, Tables 20 and 21 show antimicrobial test
results for several variations of potential beverage concentrates
varied by pH and alcohol content (Table 20 for ethanol and Table 21
for propylene glycol). The ethanol antimicrobial tests were divided
into three culture types--bacteria, yeast and mold--and tested over
at least three months. The bacteria cultures contained
Gluconobacter oxydans, Gluconacetobacter diazotrophicus,
Gluconacetobacter liquefaciens, and/or Gluconobacter sacchari. The
yeast cultures contained Zygosaccharomyces bailii, Saccharomyces
cerevisiae, Candida tropicalis, and/or Candida lypolytica. The mold
cultures contained Penicillium spinulosum, Aspergillus niger,
and/or Paecilomyces variotii. The table indicates which cultures
had no, or negative, growth compared to the controls, with *
indicating no microbial growth and *** indicating some microbial
growth. Mold and yeast studies were also performed for samples
where the alcohol was propylene glycol. For these samples, the
concentrate had a pH of about 2.3 and a water activity of about
0.85 to 0.95. Table 21 shows a positive correlation between
increased levels of propylene glycol and increased anti-microbial
effects.
TABLE-US-00027 TABLE 20 Antimicrobial test results Variant pH %
EtOH Bacteria Yeast Mold All 1 3.0 15 * * * * 2 3.0 10 * * * * 3
3.0 5 * *** *** *** 4 2.5 15 * * * * 5 2.5 10 * * * * 6 2.5 5 * * *
* 7 2.0 15 * * * * 8 2.0 10 * * * * 9 2.0 5 * * * * 10 1.5 15 * * *
* 11 1.5 10 * * * * 12 1.5 5 * * * * C1 3.0 0 * *** *** *** C2 1.5
20 * * * * C3 1.5 0 * * *** *** C4 3.0 20 * * * *
TABLE-US-00028 TABLE 21 Antimicrobial test results Propylene Glycol
Week-4 Mold Data 0% 100 10% 1,200 15% 300 20% <1 25% <1 Yeast
Data 0% <100 10% <100 15% <100 20% <100 25% <10
[0110] Micro-challenge studies showed similar low or no
antimicrobial activity. This included studies of formulations with
salts to lower the water activity. Specifically, a formulation
having about 68 percent water, about 2 percent citric acid, about
1.5 percent potassium citrate, about 8.5 percent alcohol-containing
flavorings, about 1.9 percent sucralose, about 17 percent malic
acid, and about 1.1 percent acesulfame-K had a water activity of
about 0.94. When salt (NaCl) was substituted for water at about 7
weight percent and 13 weight percent, the water activity dropped to
about 0.874 and 0.809, respectively. These water activity levels
(e.g., around 0.8) in combination with the low pH and alcohol
surprisingly provided an antimicrobial effect typically only found
in formulations having water activities of less than about 0.6. See
Table 22 below. Thus, the combination of the low pH, alcohol (for
example propylene glycol, ethanol, and the like, and various
combinations thereof) and lowered water activity create a hostile
environment for microorganisms. In combination with pH and water
activity, preferred embodiments can show a bactericidal effect at
about 10 percent ethanol and 20 percent propylene glycol and a
bacteriostatic effect at about 10 percent propylene glycol.
TABLE-US-00029 TABLE 22 Formulas for Water Activity Micro-challenge
Formula 1 Formula 2 Formula 3 Ingredients % % % Water 68 61 55
Citric Acid 2 2 2 Salt (Nacl) 0 7 13 Potassium Citrate 1.5 1.5 1.5
Flavoring (with alcohol) 8.5 8.5 8.5 Sucralose - dry 1.9 1.9 1.9
Malic Acid 17 17 17 Ace K 1.1 1.1 1.1 Total Sum 100 100 100 A.sub.w
0.940 0.874 0.809 A.sub.w (as measured with an AquaLab 0.85 0.792
0.729 Water Activity Meter with Volatile Blocker) when the alcohol
in the flavoring is propylene glycol and/or ethanol
[0111] Other examples of suitable liquid concentrates are set forth
in Table 23. These examples can be used in combination with the
aforementioned containers to provide for an extended shelf-life
concentrated beverage package. These examples can also be used
independently, e.g., alone or with another type of container. It is
noted that the flavoring fraction of the formulation, as listed,
includes a combined flavor/alcohol component. The alcohol by
percentage weight of the formulation is added parenthetically. The
alcohol can be ethyl alcohol, propylene glycol, and combinations
thereof and is used as a solvent for the flavoring. The range of
alcohol can be from about 75 percent to about 95 percent of the
flavoring fraction of the formulation and preferably is about 90
percent.
TABLE-US-00030 TABLE 23 Exemplary beverage concentrates
Formulations Ingredients 1 2 3 4 5 6 7 8 (% weight) % % % % % % % %
Water 60-65 52-58 60-65 60-65 60-65 70-75 55-60 58-63 Citric acid
1-4 15-20 1-4 5-9 1-4 0-1 15-20 15-20 Potassium citrate 1-3 1-3 1-3
1-3 1-3 0-1 1-3 1-3 Sucralose (25%) 5-10 5-10 5-10 5-10 5-10 5-10
5-10 5-10 Malic acid 15-20 3-5 15-20 10-14 13-17 2-6 0-2 0-2
Acesulfame K 0.5-1.5 0.5-1.5 0.5-1.5 0.5-1.5 0.5-1.5 0.5-1.5
0.5-1.5 0.5-1.5 Potassium sorbate 0.01-0.1 0.01-0.1 0.01-0.1
0.01-0.1 0.01-0.1 0.01-0.1 0.01-0.1 0.01-0.1 Flavoring 7-12 10-14
7-12 7-12 10-14 12-16 10.5-16 6-10 (Alcohol) (6-11) (9-13) (6-11)
(6-11) (9-13) (11-14) (9-14) (5-9) Caffeine Taurine 2-4 2-4 Blend
Trisodium citrate 1-3 1-3 Color 0.05-0.2 0.051-0.21 0.065-0.28
0.1-0.9 0.021-0.104 0.021-1.004 0.101-0.504 0.101-0.509
[0112] An exemplary beverage concentrate having a pH of about 1.6
to about 2.7, preferably about 1.9 to about 2.4, is provided in
Table 24 below:
TABLE-US-00031 TABLE 24 Beverage Concentrate With
Alcohol-Containing Flavoring for a 120x Concentrate Ingredient
Range % in 120x Concentrate Preferred Range Water 30.0-80.0
50.0-65.0 Buffer 0.5-10.0 1.0-3.0 Acid 5.0-30.0 15.0-25.0 Flavoring
1.0-30.0 (0.8-28.5) 7.0-17.0 (5.6-16.1) (% Alcohol) Sweetener
0-15.0 0-10.0 Coloring 0-1.5 0-1.0 Preservative 0-0.1
0.025-0.075
[0113] A variety of different alcohol-containing flavorings may be
used to provide the flavored beverage concentrate. Suitable
alcohol-containing flavorings include, for example, Lemon Lime,
Cranberry Apple, Strawberry Watermelon, Pomegranate Berry, Peach
Mango, Punch, White Peach Tea, and Tea Sweet from International
Flavors & Fragrances Inc (New York, N.Y.), as well as Peach
Passionfruit and Tropical from Firmenich Inc. (Plainsboro, N.J.).
Other alcohol-containing flavorings may be used, if desired. If a
tart acidic taste is not desired in the flavor profile for the
final beverage, lesser amounts of buffer or no buffer can be
included so that the concentrate includes less total acid at a
given pH. For example, a sweet tea-flavored concentrate may include
0 percent buffer and less than 5 percent acid in a 120.times.
concentrate.
[0114] By another approach, shelf-stable beverage concentrates can
be provided having low pH and substantially no alcohol content. The
beverage concentrates can also be formulated to have a reduced
water activity, if desired. As used herein, substantially no
alcohol means less than about 0.5 percent alcohol, preferably less
than about 0.001 percent alcohol. In one aspect, the flavor of the
beverage concentrate can be provided in the form of a flavor
emulsion. By one approach, a beverage concentrate can be prepared
with a flavor emulsion according to the general formulation of
Table 25.
TABLE-US-00032 TABLE 25 Beverage Concentrate with Flavor Emulsion
Range in 120x Concentrate Preferred Range Ingredient (%) (1%) Water
30.0-80.0 30.0-50.0 Buffer 0.5-10.0 1.0-5.0 Acid 5.0-30.0 15.0-30.0
Flavor Emulsion 1.0-30.0 15.0-30.0 Sweetener 0.0-10.0 0-10.0
Coloring 0.0-1.0 0-0.1 Preservative 0-0.1 0.0-0.075 Antioxidant
0.0-0.1 0.0-0.1
[0115] An exemplary beverage concentrate prepared with a flavor
emulsion is provided in Table 26 below.
TABLE-US-00033 TABLE 26 Beverage Concentrate with Flavor Emulsion
Ingredient % in 120x Concentrate Water 37.554 Potassium sorbate
0.05 Sodium citrate 3.5 Flavor emulsion 22.8 Sucralose (25%
solution) 6.8 AceK 0.765 Yellow #5 coloring 0.006 StabliEnhance WSR
D4 (water-soluble 0.025 rosemary extract) Citric acid 28.5 Total
100.0
[0116] A variety of different flavor emulsions may be used to
provide the flavored beverage concentrate. Suitable flavor
emulsions include, for example, lemon, orange oil lemonade, lemon
oil lemonade, pink lemonade, floral lemonade, orange, grapefruit,
grapefruit citrus punch, and lime from Givaudan (Cincinnati, Ohio).
Of course, other flavor emulsions or types of emulsions, including
nano- or micro-emulsions, may be used, if desired.
[0117] By yet another approach, powdered flavorings can be used in
the shelf-stable beverage concentrates provided herein. In one
aspect, a beverage concentrate can be prepared with a powdered
flavoring according to the general recipe of Table 27 below.
TABLE-US-00034 TABLE 27 Beverage Concentrate with Powdered
Flavoring Range in 120x Concentrate Preferred Range Ingredient (%)
(%) Water 30.0-80.0 50.0-65.0 Buffer 0.5-10.0 0.5-4.0 Acid 5.0-30.0
15.0-30.0 Powdered Flavoring 1-30.0 1-10.0 Sweetener 0.0-10.0
0.0-10.0 Coloring 0.0-1.0 0.0-0.1 Preservative 0-0.1 0-0.1
Antioxidant 0.0-0.1 0.0-0.1
[0118] An exemplary beverage concentrate prepared with a powdered
flavoring is provided in Table 28 below.
TABLE-US-00035 TABLE 28 Beverage Concentrate with Powdered
Flavoring % in 120x Concentrate Ingredient (%) Water 58.8540
Potassium Sorbate 0.05 Sodium Citrate 3.5 Powdered Flavoring 1.5
Sucralose Liquid (25%) 6.8 Acesulfame Potassium 0.765 Yellow #5
Coloring 0.006 StabliEnhance WSR D4 (water-soluble 0.025 rosemary
extract) Acid 28.5 Total 100.0
[0119] A variety of powdered flavorings may be used to provide a
flavored beverage concentrate. The form of the powdered flavorings
is not particularly limited and can include, for example,
spray-dried, agglomerated, extruded, freeze-dried, and encapsulated
flavorings. Suitable powdered flavorings include, for example,
Natural & Artificial Tropical Punch from Givaudan (Cincinnati,
Ohio), Natural & Artificial Orange from Symrise (Teterboro,
N.J.), and Natural Lemon from Firmenich Inc. (Plainsboro, N.J.).
Other powdered flavorings may also be used, if desired.
[0120] A flavored liquid beverage concentrate is also provided
generally as described above but with decreased water content and
substantially reduced water activity. At least a portion of the
water in the concentrate is substituted with a non-aqueous liquid.
In this respect, the liquid beverage concentrate can include less
than about 40 percent water and at least about 40 percent
non-aqueous liquid, in another aspect less than about 30 percent
water and more than about 50 percent non-aqueous liquid, and in
another aspect less than about 20 percent water and more than 55
percent non-aqueous liquid. By one approach, the liquid beverage
concentrate includes about 10 to about 35 percent water and about
40 to about 65 percent non-aqueous liquid, and has a water activity
between about 0.3 to about 0.7, in another aspect about 0.4 to
about 0.6. Larger quantities of non-aqueous liquids can be used so
long as the remaining ingredients can be dissolved or homogeneously
suspended throughout the shelf-life of the concentrate. A variety
of non-aqueous liquids can be used, including, for example, alcohol
or liquid polyol (such as, but not limited to, ethanol, propylene
glycol, and glycerol). Other water-activity reducing liquids can be
used as well, if desired, so long as the liquid provides the
desired taste profile in the RTD beverage. Polyols, even if not
liquid, such as, for example, erythritol, mannitol, sorbitol,
maltitol, xylitol, and lactitol), and combinations thereof can be
used as well to lower water activity, if desired.
[0121] An exemplary beverage concentrate prepared with decreased
water content is provided in Table 29.
TABLE-US-00036 TABLE 29 120x Beverage Concentrate Having Reduced
Water Content Ingredient Range % in 120x Concentrate Water
10.0-35.0 Non-aqueous liquid 40.0-65.0 Buffer 0.5-10.0 Acid
5.0-30.0 Flavoring 1.0-30.0 (0.8-28.5) Sweetener 0-15.0 Coloring
0-1.5 Preservative 0-0.1
[0122] Selection of the acidulant used in various embodiments of
the beverage concentrates described herein can provide
substantially improved flavor and decreased aftertaste,
particularly when the concentrate is dosed to provide a RTD
beverage with greater than typical amounts of concentrate.
Selection of the acidulant in conjunction with the flavoring and,
more particularly, selection of the acidulant based on the
acidulant naturally found in the fruit from which the flavor key is
derived from, or formulated or synthesized to mimic, can provide
significant taste benefits. In one aspect, the acid comprises at
least 50 percent of an acid that is naturally present in greater
quantities than any other acid in a fruit from which a flavor key
of the flavoring was derived or formulated to mimic. For example,
malic acid is the predominant, naturally-occurring acid in
watermelon. It was found that inclusion of malic acid in a
watermelon-flavored beverage concentrate provided significantly
improved taste compared to a similar beverage concentrate
containing citric acid instead of malic acid, particularly when the
concentrate is dosed to provide a RTD beverage with more than a
single serving of concentrate. Other fruits where malic acid is the
predominant, naturally-occurring acid include, for example,
blackberry (.about.50%), cherry, apple, peach, nectarine, lychee,
quince, and pear. For example, when a concentrate formulated to be
dosed at a ratio of concentrate to water of 1:100 (i.e., a single
serving of concentrate) is instead dosed at a ratio of at least
3:100 (i.e., at least three single servings of concentrate), the
resulting RTD beverage has greater flavor intensity but with
smoother tartness profile with less harsh acidic aftertaste and/or
artificial flavor perception even though the RTD beverage includes
three times the amount of acid and flavoring intended to be
included in the RTD beverage. Advantageously, selection of the
acidulant in conjunction with the flavoring allows a consumer to
increase the amount of concentrate--and thereby the amount of
flavoring--in the RTD beverage to desired levels without increasing
negative taste attributes which can occur if the acidulant is not
selected in conjunction with the flavoring as described herein.
[0123] Similarly, fruits where citric acid is the predominant,
naturally-occurring acid include, for example, citrus fruits (e.g.,
lemon, lime), strawberry, orange, and pineapple. It was found that
using at least 50 percent citric acid in flavor concentrates with
these flavor profiles provided significantly improved taste
compared to a similar beverage made with a lesser quantity of
citric acid.
[0124] By one approach, for flavorings where the fruit from which
the flavor key was derived or was formulated to mimic has malic
acid as the predominant, naturally-occurring acid, flavor of the
resulting RTD beverage can be advantageously improved when malic
acid comprises at least about 50 percent of the acid in the
concentrate, in another aspect about 75 to about 95 percent of the
acid in the concentrate, and in yet another aspect about 85 to
about 95 percent of the acid in the concentrate.
[0125] By another approach, for flavorings where the fruit from
which the flavor key was derived or was formulated to mimic has
citric acid as the predominant, naturally-occurring acid, flavor of
the resulting RTD beverage can be advantageously improved when
citric acid comprises at least about 50 percent of the acid in the
concentrate, in another aspect about 75 to about 95 percent of the
acid in the concentrate, and in yet another aspect about 85 to
about 95 percent of the acid in the concentrate.
[0126] The beverage concentrates can be combined with a variety of
food products and beverages. In one aspect, the beverage
concentrate can be used to provide a flavored alcoholic beverage,
including but not limited to flavored champagne, sparkling wine,
wine spritzer, cocktail, martini, or the like. In another aspect,
the beverage concentrate can be used to provide flavored cola,
carbonated water, tea, coffee, seltzer, club soda, the like, and
can also be used to enhance the flavor of juice. In yet another
aspect, the beverage concentrate can be used to provide flavor to a
variety of solid, semi-solid, and liquid food products, including
but not limited to oatmeal, cereal, yogurt, strained yogurt,
cottage cheese, cream cheese, frosting, salad dressing, sauce, and
desserts such as ice cream, sherbet, sorbet, and Italian ice.
Appropriate ratios of the beverage concentrate to food product or
beverage can readily be determined by one of ordinary skill in the
art.
[0127] Manufacturing can include any number of variations to
achieve the beverage concentrate with the desired pH and alcohol
content. In general, the method can include mixing water, acid,
flavoring, and any additional additives, such as, for example,
buffer, water-activity reducing component, and preservatives, to
provide the concentrate with the desired flavor profile and pH. By
one approach, the concentrate can be formulated to provide at least
5 percent alcohol by weight and to provide acid to adjust the pH to
less than about 3. This may include adding buffers. By another
approach, the concentrate is substantially free of alcohol.
[0128] A method of marketing liquid beverage concentrates having a
plurality of different flavors is also provided herein.
Advantageously, the liquid beverage concentrates described herein
can be provided with a variety of different flavors, with each of
the concentrates being shelf-stable at ambient temperature. The
method includes making a liquid beverage concentrate in each of the
flavors by combining the following ingredients in ratios effective
to provide a pH of about 1.6 to about 2.7:
[0129] about 5.0 to about 30.0 percent acid;
[0130] about 0.5 to about 5.0 percent buffer;
[0131] about 1.0 to about 30.0 percent flavoring; and
[0132] about 1.0 to about 10.0 percent sweetener; and
[0133] packaging the liquid beverage concentrates in containers of
substantially the same size and shape, with each container
containing a quantity of about 0.5 to about 6 oz. of concentrate,
in another aspect of about 1 to about 4 oz., and in another aspect
about 1 to about 2 oz., with said quantity being sufficient to make
at least about 10 eight oz. servings of flavored beverage.
[0134] The drawings and the foregoing descriptions are not intended
to represent the only forms of the container and methods in regard
to the details of construction. Changes in form and in proportion
of parts, as well as the substitution of equivalents, are
contemplated as circumstances may suggest or render expedient.
Similarly, while beverage concentrates and methods have been
described herein in conjunction with specific embodiments many
alternatives, modifications, and variations will be apparent to
those skilled in the art in light of the foregoing description.
* * * * *