Package making – Methods – With contents treating
Patent
1995-09-25
1996-12-17
Sipos, John
Package making
Methods
With contents treating
426115, 426124, 426132, B05B 3102
Patent
active
055841651
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INVENTION
When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. This contributes to a creamy taste and adds considerably to the customer appeal. Traditionally such heads are only obtained when dispensing such beverages from draught. Another factor that considerably enhances their appeal is the way in which, when dispensing beverages, especially beers, from draught, small bubbles are intimately mixed with the body of the beverage as it is dispensed and then, after dispensing is completed they gradually separate out to form this close-knit creamy head.
BACKGROUND ART
GB-A-1,266,351 discloses a number of beverage containers where a secondary chamber is provided which contains gas charged to a pressure substantially above atmospheric pressure. In one example, the secondary chamber is permanently in communication with the container via a restricted orifice and is charged with gas under pressure at the time of filling of the container. In another example, the secondary chamber is filled with gas and the restricted orifice sealed with gelatine or other non-toxic substance which is intended to retain the gas under pressure within the secondary chamber prior to and during filling but which dissolves after contact with the beverage for a period of time to open the restricted orifice. In a further example, the restricted orifice is provided in a flexible wall of the chamber which is exposed to the pressure in the main body of the container, the arrangement being such that pressure in the main body of the container holds the region of the wall around the restricted orifice sealed against a grommet until the container is opened, whereupon the resultant release of pressure results in the seal being broken and permits the gas under pressure from the secondary chamber to jet into the beverage through the restricted orifice. For a variety of reasons, none of these designs have met with commercial success.
GB-A-2,183,592 discloses a beverage container wherein, instead of gas being jetted from the secondary chamber by way of a restricted orifice, carbonated beverage or carbonated beverage followed by gas is jetted through a restricted orifice in order to induce fine bubble formation in the main body of the beverage. This system has been commercialised, but it is widely accepted that jetting gas only rather than carbonated beverage or carbonated beverage followed by gas, provides better bubble nucleation and hence better head formation. GB-A-2,183,592 discloses a number of constructions wherein the secondary chamber may be constructed as an integral part of the beverage container or it may be formed as a discrete insert which is deposited or pushed into a conventional form of can, bottle or carton. Preference is expressed in GB-A-2,183,592 for an insert which is retained in position, for example at the bottom of the container, by an appropriate adhesive or by mechanical means. However, there is described the possibility of using a discrete insert which may be suspended or float in the beverage in the container provided that the restricted orifice is maintained below the surface of the beverage in the container on opening the container. The possibility of loading or weighting the insert to orientate the position of the restricted orifice is described.
EP-A-0,520,646 describes another proposal in which a beverage container has an insert with a restricted orifice which is arranged to jet gas only into the beverage. This insert is charged with gas by inverting the container promptly after it has been filled with beverage and the headspace above the beverage in the container pressurised so that the restricted orifice is exposed to pressure within the headspace above the beverage in the inverted container. Failure to ensure that the container remains inverted during the pressurization stages, including pasteurisation, results in the insert being filled with a significant amount of beverage, thereby losing all the benefits to be achieve
REFERENCES:
patent: 4627986 (1986-12-01), Bardsley et al.
patent: 4832968 (1989-05-01), Forage et al.
patent: 5290574 (1994-03-01), Jameson et al.
patent: 5466473 (1995-11-01), Forage et al.
patent: 5474788 (1995-12-01), Lynch
Heineken Technical Services B.V.
Kim Gene L.
Sipos John
Whitbread PLC
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