Canned Patents (Class 426/131)
  • Patent number: 10039294
    Abstract: A food product is coated within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, and wherein after the solution reaches equilibrium with the food product, the resultant pH of the solution is between about 1 and 4 and in some embodiments subsequently adjusted to between 3.5 and 5.5. The food product thus prepared remains deliciously palatable and safely edible for prolonged periods without refrigeration.
    Type: Grant
    Filed: April 10, 2017
    Date of Patent: August 7, 2018
    Inventor: Michael J Akerman
  • Patent number: 9629375
    Abstract: A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.
    Type: Grant
    Filed: January 13, 2014
    Date of Patent: April 25, 2017
    Inventor: Michael J. Akerman
  • Publication number: 20150132448
    Abstract: A manufacturing method of a low-calorie sol food material includes four steps. The first step includes stirring a mixture of water, glucomannan or konjac refined flour or a combination thereof, and a poorly-soluble water absorbent, whereby the mixture is swollen to form a sol substance. The second step includes kneading an alkaline agent into the sol substance to prepare a pH-adjusted sol substance. The third step includes heating the pH-adjusted sol substance under a temperature condition at 70 to 130° C. to make the pH-adjusted sol substance into a gelatinous substance. The fourth step includes cooling the gelatinous substance to a temperature range of 0 to 15° C. to make the gelatinous substance solate.
    Type: Application
    Filed: January 22, 2015
    Publication date: May 14, 2015
    Inventor: Toshihiro Harada
  • Patent number: 8993021
    Abstract: A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04?R3/D?1.67 where R3 (mm) is the radius of curvature that defines the curvature of the domed portion at the bottom, and D (mm) is the diameter of the cylindrical side wall. In addition ribs are formed at possible grounding sites of the flexed support legs at said bottom in a direction crossing the radial direction.
    Type: Grant
    Filed: September 2, 2010
    Date of Patent: March 31, 2015
    Assignee: Kirin Beer Kabushiki Kaisha
    Inventors: Tadashi Nishibe, Chiharu Ito
  • Publication number: 20150086681
    Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.
    Type: Application
    Filed: October 6, 2014
    Publication date: March 26, 2015
    Applicant: ANHEUSER-BUSCH, LLC
    Inventors: Jerome PELLAUD, Frank Z. HELLWIG, James P. KEANE, Wilfried LOSSIGNOL, Aaron PENN, Patrick O'RIORDAN
  • Publication number: 20150072051
    Abstract: The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.
    Type: Application
    Filed: September 8, 2014
    Publication date: March 12, 2015
    Inventors: Abdulkadir Yussuf Sigal, Larry Brion McCutcheon, Jesus Lopez Garcia, Maria Valeria THEALL
  • Patent number: 8967409
    Abstract: A can (1), in particular for conditioning foodstuff, includes a body composed of a bottom element (2) which is prolonged by a lateral wall (3), the interior surface (9) of the body being at least in part made of tin, the tin surface (9) being partially covered with a coat of protective lacquer (10) to prevent the contact between the tin surface (9) and the foodstuff, the lacquerless tin surface, the “exposed”, being intended to come into contact with the foodstuff in order to set free the tin. The exposed tin surface is constituted of a plurality of “exposed” tin zones (11), which are separated, ones from the others, by lacquered zones (12), the exposed tin zones (11) being distributed on the height of the lateral wall (3), in particular to limit the aesthetic impact due to chemical action of the foodstuff on the exposed tin zones (11).
    Type: Grant
    Filed: January 23, 2009
    Date of Patent: March 3, 2015
    Assignee: Ardagh MP Group Netherlands B.V.
    Inventors: Bruno Desiles, Franck Philippe Dathy, Alain Marcel Le Talludec, Phabet Chhim
  • Publication number: 20140287107
    Abstract: A can filling process, the process comprising providing a metal can body (1) having first and second ends, the second end being closed by a peelable lid (2), and supporting the can body (1) from beneath the peelable lid including presenting to the peelable lid a support surface having a pattern embossed thereon. The can body is filled with a product through said first end using a compacting ram such that the peelable lid is pressed against the support surface (3) by the product and said pattern is impressed into the peelable lid (2), and a closure applied to said first end.
    Type: Application
    Filed: October 8, 2012
    Publication date: September 25, 2014
    Inventor: Gerry Patrick Doyle
  • Publication number: 20140212551
    Abstract: A system for storing food, including a plurality of food-containing packages disposed inside an endless high-density polyethylene wall for surrounding the plurality of food-containing packages and defining an airtight container. The high-density polyethylene wall is no less than one-quarter inch thick and is formed by engaging a heat source into thermal contact with container rim portion and a lid portion, energizing the heat source to partially melt both the rim portion and the lid portion, disengaging the heat source, and introducing the molten lid and rim portions into pressurized contact with one another to fuse them together to define the airtight container.
    Type: Application
    Filed: January 29, 2013
    Publication date: July 31, 2014
    Inventor: David Lee Ferrell
  • Patent number: 8746488
    Abstract: A can for packaging food, comprising a metal can body and a diaphragm lid (16) formed of lidding material which comprises a multilayer structure with at least an aluminum layer of from 6 to 90 microns thickness and a bond layer for fixing the lid (16) directly to the can body. One method for forming the can forms the lidding material by using an outwardly extending curl (20) at one end of the metal can body as the draw die. Lidding material which is carried by the body maker punch is drawn around the curl of the can body draw die so as to form the lidding material into a cup shape.
    Type: Grant
    Filed: February 20, 2006
    Date of Patent: June 10, 2014
    Assignee: Crown Packaging Technology, Inc.
    Inventors: Nicholas James Caunter, Tanya Ruth Gledhill, Ian Maxwell, Maurice Riviere
  • Patent number: 8591975
    Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.
    Type: Grant
    Filed: February 19, 2003
    Date of Patent: November 26, 2013
    Assignee: General Mills, Inc.
    Inventors: Victor Huang, Jalayne Martin, Jeffrey Enz, Jean Louis Weber, Lisa Kopas-Lane
  • Publication number: 20130309367
    Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 21, 2013
    Applicant: Nestec SA
    Inventors: Patrick Pibarot, David Komarek
  • Publication number: 20130273216
    Abstract: The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive oil. The kit, that is easily transportable, therefore contains what is necessary for the simple and easy preparation a healthy snack such as bread and oil.
    Type: Application
    Filed: December 14, 2011
    Publication date: October 17, 2013
    Applicant: AZIENDA OLEARIA DEL CHIANTI S. R. L.
    Inventor: Matteo Gonnelli
  • Patent number: 8524299
    Abstract: The wet pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The wet pet food product contains a base food; a first layer; optionally a coating associated with said base food; and wherein said first layer is bonded with the base food.
    Type: Grant
    Filed: May 12, 2006
    Date of Patent: September 3, 2013
    Assignee: The Procter & Gamble Company
    Inventor: John Leslie Brent, Jr.
  • Publication number: 20130196037
    Abstract: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.
    Type: Application
    Filed: March 13, 2013
    Publication date: August 1, 2013
    Applicant: Valspar Sourcing, Inc.
    Inventor: Valspar Sourcing, Inc.
  • Publication number: 20130064938
    Abstract: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.
    Type: Application
    Filed: March 5, 2012
    Publication date: March 14, 2013
    Applicant: VALSPAR SOURCING, INC.
    Inventors: Robert M. O'Brien, Daniel E. Rardon, Rachael Ann Spynda, George K. Bartley, III, Richard H. Evans
  • Patent number: 8348079
    Abstract: The invention concerns a closure for a cylindrical can (10) The closure includes a flexible member (11) of the easy-open type secured across the open end of the can (10). A rigid, screw cap (22) is screwed over the thus sealed end of the can. An annular, resilient member (24) depending downwardly from the underside of the end wall of the cap (22), engages the membrane (11) in the vicinity of the end flange (18) of the can body (10) thereby strengthening the seal between the membrane (11) and the flange (18). This advantageously permits cooking of the contents of the can with the flexible membrane (11) in situ, thereby giving rise to a can having an easy-open end, the contents of which can are cooked and sterilized using conventional processing lines.
    Type: Grant
    Filed: May 28, 1998
    Date of Patent: January 8, 2013
    Assignee: Lawson Mardon Sutton Ltd.
    Inventors: Ian Baird-Smith, Andreas Ziegler, Reinhart Geisler, Werner Hammon
  • Publication number: 20120263835
    Abstract: A can end that is attached to a metal can body with a bottom end forming a cavity that may be filled with food, liquid, etc. The can end is made of metal with a bead configuration located in the outer circumference of the can end that increases its resistance to deformation when subjected to high pressure cooking environments and assists in preventing the can end from separating along the frangible score.
    Type: Application
    Filed: June 22, 2012
    Publication date: October 18, 2012
    Inventors: Lynn A. Burleson, JR., John L. Phillips, Donald M. Gust, Rohm E. Bloedorn
  • Patent number: 8281921
    Abstract: A plural chambered container for storing separately a plurality of substances for mixing prior to opening the container. The container comprises a closed outer container having a side wall, bottom and top. It further comprises an inner chamber with a designated opening area, wherein the inner chamber is operatively attached to the bottom of the outer container. In addition the outer container is filled with a first substance and the inner chamber is filled with a second substance. The outer container is filled with a one substance and the inner chamber is filled with another substance. Upon pressing the side walls of said outer container, the designated opening area is opened thereby causing the substance in the inner chamber to mix with the substance in the outer container.
    Type: Grant
    Filed: October 7, 2007
    Date of Patent: October 9, 2012
    Inventor: Ofer Moshe Cohen
  • Publication number: 20120177789
    Abstract: A method of manufacturing a beverage can body with integral hand insulation band (10) or portions (18). The beverage can body (1) having a base (3) and a sidewall (2) and the insulation portion or portions (10, 18) arranged to separate a user's hand from the sidewall (2) of the can body (1) during use. A filled and sealed beverage can, incorporating the hand insulation band (10) or portions (18) may be heat-treated (e.g. pasteurised) as required during the production process and also may be chilled by a user post-production.
    Type: Application
    Filed: July 9, 2010
    Publication date: July 12, 2012
    Inventor: Christopher Paul Ramsey
  • Publication number: 20120156335
    Abstract: A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04?R3/D?1.67 where R3 (mm) is the radius of curvature that defines the curvature of the domed portion at the bottom, and D (mm) is the diameter of the cylindrical side wall. In addition ribs are formed at possible grounding sites of the flexed support legs at said bottom in a direction crossing the radial direction.
    Type: Application
    Filed: September 2, 2010
    Publication date: June 21, 2012
    Applicant: KIRIN BEER KABUSHIKI KAISHA
    Inventors: Tadashi Nishibe, Chiharu Ito
  • Publication number: 20120100266
    Abstract: Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation.
    Type: Application
    Filed: October 20, 2010
    Publication date: April 26, 2012
    Applicant: PepsiCo., Inc.
    Inventors: Lee M. Nicholson, Peter S. Given, Prasad V. Joshi, Wei Liu, Denise H. Lefebvre, Manish Marotrao Pande, John Mark Lucas, Marcin Jankowiak
  • Publication number: 20110256272
    Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.
    Type: Application
    Filed: January 28, 2011
    Publication date: October 20, 2011
    Inventors: Paul W. Johns, Ann M. Kensler
  • Publication number: 20110217431
    Abstract: Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm2.
    Type: Application
    Filed: September 29, 2009
    Publication date: September 8, 2011
    Applicant: Suntory Holdings Limited
    Inventors: Yoshihiro Ido, Tetsuya Komine
  • Publication number: 20110135785
    Abstract: The invention encompasses compositions and methods for improving animal health and in certain embodiments to compositions and methods for improving hepatic and immune function in aged felines.
    Type: Application
    Filed: February 17, 2011
    Publication date: June 9, 2011
    Applicant: Hill's Pet Nutrition, Inc.
    Inventors: Steven C. Zicker, Inke Paetau-Robinson
  • Publication number: 20110008501
    Abstract: A red chili sauce formulation which does not contain fried roux is prepared from other traditional ingredients and rather than fried roux, comprises malted barley flour.
    Type: Application
    Filed: July 7, 2010
    Publication date: January 13, 2011
    Inventor: Ronald L. Enfield
  • Patent number: 7832184
    Abstract: A container has a product chamber for containing a product. The product chamber has a product opening that opens into the exterior. A closure member is releasably mounted on the product opening. The container further includes an additive chamber for containing an additive, and a pressure valve that connects the additive chamber and the product chamber with each other. The pressure valve has a closed position when the pressure inside the product chamber is higher than the pressure inside the additive chamber, and an open position for discharging additive from the additive chamber into the product chamber when the pressure inside the product chamber is lower than the pressure inside the additive chamber. The pressure inside the product chamber is higher than the ambient pressure and the pressure inside the additive chamber is both lower than the pressure inside the product chamber and higher than the ambient pressure.
    Type: Grant
    Filed: January 12, 2007
    Date of Patent: November 16, 2010
    Assignee: Packaging & Product Innovations Europe B.V.
    Inventor: Mark Erich Sillince
  • Publication number: 20100278977
    Abstract: The present invention provides for caramel flavored confections, chews, hard candies or caramel flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction and cardiovascular health and removal of cholesterol from the bloodstream can be accomplished within certain compositions of this invention. Specific ratios of ingredients create a taste, texture, to mouthfeel, and rich flavor similar to a high milk fat or butter fat based caramel without the negative health ramifications of high milk fat based type caramels. Additionally, the method for preparing a caramel flavored confection, chews, and milk with these improved health characteristics, taste profile, and dietary benefits are covered.
    Type: Application
    Filed: April 22, 2010
    Publication date: November 4, 2010
    Inventor: Gary Ervin
  • Publication number: 20100266726
    Abstract: The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein (A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass, (B) a mass ratio of chlorogenic acids/tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and (C) a mass ratio of dichlorogenic acids/chlorogenic acids is in the range of 0.07 to 0.16.
    Type: Application
    Filed: November 19, 2008
    Publication date: October 21, 2010
    Applicant: Kao Corporation
    Inventors: Yoshikazu Ogura, Sayaka Domon, Kiyoshi Kataoka, Ami Moritani, Shinji Yamamoto
  • Patent number: 7803415
    Abstract: A composition for coating food cans is disclosed. The composition comprises a polyester, an acrylic copolymer and a crosslinker; the polyester and acrylic copolymer have been compatibilized in some way, such as through graft copolymerization. Methods for compatibilizing acrylics and polyesters are also disclosed as are methods for coating cans using compositions comprising acrylic and polyesters.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: September 28, 2010
    Assignee: PPG Industries Ohio, Inc.
    Inventors: Laura Kiefer-Liptak, John M. Dudik, Ronald R. Ambrose, Kevin C. Olson, Padmanabhan Sundararaman
  • Publication number: 20100119667
    Abstract: A ready-to-drink beverage has an alcohol content of about 5 to about 9 percent by volume, at least 90% of which is provided by a malt-based alcoholic composition. The malt-based alcoholic composition has little or no hop flavor, as quantified by a Hop Aroma Component Profile value less than or equal to 0.05 microliter per liter.
    Type: Application
    Filed: June 19, 2009
    Publication date: May 13, 2010
    Inventor: Anthony Livaich
  • Publication number: 20100068356
    Abstract: The invention relates to canned fruits containing a sweetener compositions formed acesulfame-K and sucralose in a weight ratio ranging from 70/30 to 98/2. In addition, the invention relates to processes for at least partially replacing sucrose (sugar) in canned fruit, and make-up solutions containing the inventive sweetener compositions.
    Type: Application
    Filed: October 19, 2009
    Publication date: March 18, 2010
    Inventor: Katrin SAELZER
  • Patent number: 7678398
    Abstract: An insert for insertion into a pressurized container for liquids has a component chamber for receiving an active substance and a pressure chamber for introducing the active substance into the liquid when opening the container for liquids. The pressure chamber has at least one small outer bore. The insert is freely movable in the container for liquids but has such a stable floating position on a surface of the liquid within the container for the liquids that the outer bore always points upwardly and optimizes a pressure compensation with the environment. After opening the container for liquids, the resulting relative overpressure in the pressure chamber in relation to the released pressure in the container for liquids effects an opening of the component chamber.
    Type: Grant
    Filed: September 15, 2006
    Date of Patent: March 16, 2010
    Assignee: RPC Bramlage GmbH
    Inventors: Stefan von der Heide, Martin Presche
  • Publication number: 20090098239
    Abstract: A new finished feed for domestic pets is proposed, containing at least one guanidinoacetic acid component as the active component with regard to nutritional physiology. The new finished feed which preferably has a water content of >8% by weight, can be produced in an extremely economical manner, wherein the main component has a significantly higher stability during passage through the gastrointestinal tract and is therefore only converted into creatine under physiological conditions. For this reason the guanidinoacetic acid is also utilized to a high degree by the target group which is in particular cats and dogs.
    Type: Application
    Filed: March 1, 2007
    Publication date: April 16, 2009
    Applicant: ALZCHEM TROSTBERG GMBH
    Inventors: Thomas Gastner, Hans-Peter Krimmer
  • Publication number: 20090022861
    Abstract: A can for packaging food, comprising a metal can body and a diaphragm lid (16) formed of lidding material which comprises a multilayer structure with at least an aluminium layer of from 6 to 90 microns thickness and a bond layer for fixing the lid (16) directly to the can body. One method for forming the can forms the lidding material by using an outwardly extending curl (20) at one end of the metal can body as the draw die. Lidding material which is carried by the body maker punch is drawn around the curl of the can body draw die so as to form the lidding material into a cup shape.
    Type: Application
    Filed: February 20, 2006
    Publication date: January 22, 2009
    Applicant: Crown Packaging Technology, Inc.
    Inventors: Nicholas James Caunter, Tanya Ruth Gledhill, Ian Maxwell, Maurice Riviere
  • Publication number: 20080302678
    Abstract: A packaging system for food stuff comprising a primary container and a secondary container wherein said primary container is adapted for enclosure of said secondary container; said secondary container attached to an openable portion of said primary container.
    Type: Application
    Filed: March 30, 2006
    Publication date: December 11, 2008
    Inventors: Rodney Darryl Hunwisk, Kieron Dowd
  • Publication number: 20080268108
    Abstract: A method is disclosed for producing shelf-stable guacamole. A number of hurdles to the contamination of the guacamole are put into place during mixing, packaging, and post-packaging processing. Antimicrobial additives are added during mixing. The amount of oxygen allowed inside the guacamole container is reduced during packaging. After packaging, the guacamole is subjected to high pressure and mild thermal processing.
    Type: Application
    Filed: April 24, 2007
    Publication date: October 30, 2008
    Inventors: Sevugan Palaniappan, Richard Metivier, John Mampra Mathew
  • Publication number: 20080254164
    Abstract: A filled two-piece aluminium can contains a wine that has less than 35 ppm of free SO2, less than 300 ppm of chlorides, less than 800 ppm of sulfates, and less than 250 ppm of total sulfur dioxide. The can is sealed with an aluminium closure such that the pressure within the can is at a minimum value necessary to prevent buckling of the can, typically 20 psi. The inner surface of the aluminium can is coated with a corrosion resistant coating.
    Type: Application
    Filed: March 19, 2008
    Publication date: October 16, 2008
    Inventors: Gregory John Charles Stokes, Steven John Anthony Barics
  • Publication number: 20080254171
    Abstract: A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit preparation is less than 50 percent, the sugar content of one mL of the spreadable fruit preparation is less than about 0.634 grams of sugar per mL of the spreadable fruit preparation, and the caloric content is less than about 2.536 kilocalories per mL of the spreadable fruit preparation.
    Type: Application
    Filed: April 13, 2007
    Publication date: October 16, 2008
    Inventors: Peter Mattson, Peter Dea
  • Patent number: 7228789
    Abstract: A beverage container for a carbonated beverage includes a floating hollow insert (1) comprising an upper moulding (2) and a lower moulding (3) defining a chamber for containing gas, a first one-way duck-bill type valve (4) integrally formed with the upper moulding (2) at the bottom of a down pipe (6) and arranged to allow gas to enter the chamber and a second duckbill valve (5) integrally formed with the lower moulding (3) and arranged to allow gas to exit the chamber and be jetted into the beverage upon opening the beverage container.
    Type: Grant
    Filed: May 5, 2000
    Date of Patent: June 12, 2007
    Assignees: Whitbread PLC, Lawson Marden Packaging UK Limited, Heineken Technical Services BV
    Inventors: Karl Mondszein, Mark Philip Radford, Sian Bronwyn Gastall
  • Patent number: 7090880
    Abstract: The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as chocolate milk, cappuccino, milkshake, which container comprises: a circumferential wall; a base which is connected along its whole periphery to this wall or is integrally formed therewith; a cover which, after filling of the container with the liquid, is optionally arranged on the side remote from the base and which is connected to this wall along its whole periphery; and; a cartridge present in the container and in the filled and closed situation of the container at least partially filled with a gas under pressure serving as foaming medium in the wall of which cartridge is situated at least one continuous hole for passage of gas.
    Type: Grant
    Filed: September 24, 1999
    Date of Patent: August 15, 2006
    Assignee: Ball Packaging Europe GmbH
    Inventors: Fred Savrij Droste, Maria Cornelia Hendrika Kamp-Stroeken
  • Patent number: 7074443
    Abstract: Packaging for a can containing ground roasted coffee packed under atmospheric pressure and having a flexible peel-off lid which is vented to allow the escape of a buildup of carbon dioxide gases. A spacing structure prevents the vent valve in the lid from being closed by contact with the plastic overcap. The spacing structure may include bosses on the overcap which engage the vent valve or a pocket in the overcap which allows the flexible lid to reach a maximum height without engaging the overcap. A permanently opened passageway may be provided between the plastic overcap and the rim of the can to further facilitate the escape of carbon dioxide.
    Type: Grant
    Filed: November 19, 2002
    Date of Patent: July 11, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Jeffrey A. Thomas, Jeffrey Alan Zimmermann, Piras DeCleir, Mete Bruncaj
  • Patent number: 7011890
    Abstract: A method for depositing a low dielectric constant film is provided. The low dielectric constant film includes alternating sublayers, which include at least one carbon-doped silicon oxide sublayer. The sublayers are deposited by a plasma process than includes pulses of RF power. The alternating sublayers are deposited from two or more compounds that include at least one organosilicon compound. The two or more compounds and processing conditions are selected such that adjacent sublayers have different and improved mechanical properties.
    Type: Grant
    Filed: March 3, 2003
    Date of Patent: March 14, 2006
    Assignee: Applied Materials Inc.
    Inventors: Son Van Nguyen, Yi Zheng
  • Patent number: 7005152
    Abstract: A device and method for adding the perception of flavoring to a product that is consumed from a receptacle. The device is a cover for a receptacle, wherein a person can drink from a receptacle through the structure of the cover. At least a portion of the receptacle cover is scented with a desired fragrance. Furthermore, the scented portion of the receptacle cover enters the mouth when a person is drinking through the receptacle cover. As the scented portion of the receptacle cover is taken within the mouth, the receptacle cover scents the air contained within the mouth. By scenting the air inside the mouth, the nose is saturated by the desired fragrance and a more effective olfactory sense deception is obtained.
    Type: Grant
    Filed: August 5, 2002
    Date of Patent: February 28, 2006
    Inventor: Steven Landau
  • Patent number: 6926804
    Abstract: A multi-tier fabric loading harness for installing a fabric onto a papermaking machine. The loading harness has a first portion with a supporting rigid member that attaches to an end of the fabric in the cross-machine direction and a plurality of apertures spaced across its width. The first tier is formed by a rope sequentially laced through the apertures to form self-aligning loops. A second rope is sequentially laced through the loops of the first tier to form self-aligning loops for a second tier. A pull ring gathers the loops of the second tier and is used to pull the fabric onto the papermaking machine.
    Type: Grant
    Filed: November 18, 2002
    Date of Patent: August 9, 2005
    Assignee: Albany International Corp.
    Inventors: Curtis L. Gardner, Alan L. Billings
  • Patent number: 6911224
    Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.
    Type: Grant
    Filed: July 17, 1997
    Date of Patent: June 28, 2005
    Assignee: Nestec S.A.
    Inventors: Stephen May, Steven E. Dingman, Luz Rayner
  • Patent number: 6896920
    Abstract: A sealed beverage package including a container with a beverage and an insert sealed therein. The insert holds a gas that upon opening the container interacts with the beverage to produce a froth in the beverage. The insert is designed to float in the beverage and is sized relative to the container such that it cannot rotate end-over-end therein. The insert includes a body with at least one fin extending therefrom. The at least one fin may have the dual functions of securing the insert in the container above the beverage to facilitate charging the insert with gas, as well as preventing the insert from exiting the container, once the container is opened.
    Type: Grant
    Filed: May 5, 2000
    Date of Patent: May 24, 2005
    Assignee: Guinness Limited
    Inventors: Nigel Forman, Vivien Sargeant, Michael Bannister
  • Patent number: 6733633
    Abstract: A leader which is used to pull a seamable papermaker's fabric onto a paper machine comprising a ravel area for securing pull ropes or cables thereto.
    Type: Grant
    Filed: June 21, 2002
    Date of Patent: May 11, 2004
    Assignee: Albany International Corp.
    Inventor: Michael J. Josef
  • Patent number: 6723360
    Abstract: A multiple food product container for dispensing one food product from at or near one region of the container, and dispensing another food product at or near the other region of the container. A preferred embodiment comprises an upper food compartment, a lower food compartment, wherein a top of the lower food compartment is coupled to a bottom of the upper food compartment, a resealable opening disposed at a top of the first food compartment, a resealable second opening disposed proximate a bottom of the second food compartment, a first food disposed in the upper food compartment, and a second food disposed in the lower food compartment.
    Type: Grant
    Filed: July 3, 2001
    Date of Patent: April 20, 2004
    Inventor: Lendy Dunaway
  • Publication number: 20040028778
    Abstract: Process for packaging red or white, still or carbonated wine in two piece aluminium cans. The wine has less than 35 ppm of free sulphur dioxide, total sulfur dioxide levels less than 250 ppm, less than 330 ppm of chloride and less than 800 ppm of sulfates. Each can has an aluminium body filled with wine and sealed with an aluminium closure such that the pressure within the can is at least 25 psi and the inner surface of the aluminium is coated with a thermoset corrosion resistant coating. The coating or lining may be an epoxy resin combined with a formaldehyde based crosslinking agent and baked at temperatures in the range 165-185 ° C. for twenty minutes. The wines exhibit excellent performance after storage or the quality of the wine does not deteriorate significantly on storage.
    Type: Application
    Filed: August 12, 2003
    Publication date: February 12, 2004
    Inventors: Gregory John Charles Stokes, Steven John Anthony Barics