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.

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.

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.

Abstract: The present invention relates to an assembly that includes a ready-to-drink, long lasting, milk based beverage inside of a container. The beverage is under pressure and contains between about 0.5 and 5 g/l of nitrous oxide or carbon dioxide. The container has a head space of from about 9 to 15%, relative to the total volume of the said container. The said space is saturated with nitrogen so as to have a relative pressure of between 1.5 and 4 bar.

Abstract: An improved container for food and other perishable products comprising a simple construction and a multi-functional cap. The receptacle portion is a blow molded plastic, while a outer layer comprising a shrink-wrap graphics carrier is applied over the receptacle and cap. The multi-functional cap nests over and seals the mouth end of the container, inverts to seat on the mouth of the container as a bowl, and nests over the base of the container for storage while the container is in use.

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 and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.

Abstract: A container such as a can of carbonated beverage, including an upwardly open metal body having a sidewall with an annular upper portion having a reduced-diameter neck formed therein, and a metal top structure such as a lid having an annular portion secured to the annular upper portion of the sidewall along an annular seam extending outwardly and substantially horizontally or downwardly, from the sidewall. The sidewall edge portion is formed into an outwardly projecting annular flange immediately above the neck, the annular lid portion overlies the annular flange, and the seam includes a metal member holding the annular peripheral lid portion and the annular flange together. The lid may be upwardly domed by internal pressure. A method of producing the container by filling it, adhesively bonding the lid to the flange, and forming the metal seam member.

Abstract: A process for reducing acetaldehyde concentration in beverages contained in polyester-based packaging, wherein oxygen permeation into the container is reduced or eliminated. The polyester contains an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid. A composition comprising a polyester and said oxidation catalyst. A polyester-based container comprising said oxidation catalyst, and a bottled beverage having a polyester-based container comprising an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid.

Abstract: A method of packaging a beverage having gas in solution and a beverage package has a container 10 containing the beverage 6 to form a headspace 15. Floating on the beverage 6 is a hollow spherical capsule having a restricted aperture 7. During sealing of the container 10 by a top 20 the headspace 15 is pressurised (by a nitrogen dose 16) and during such pressurisation the insert 1 is raised relative to its natural floating position on the beverage 6 to ensure that the aperture 7 communicates with the headspace 15 to pressurise the chamber of that insert. The aforementioned raising of the insert 1 is preferably achieved by subjecting the insert to a centrifugal force during rotation of the container in seaming the top 20 thereto or by magnetic attraction. Following pressurisation of the headspace 15 the insert is lowered to float naturally on the beverage 6 with its aperture 7 submerged. During pressurisation the insert 1 may take in a minimal volume of beverage from the container.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: A method of bottling SAKE and the resulting bottled SAKE are disclosed. The bottling method includes placing SAKE and an ear of rice, preferably of the same variety from which the SAKE was brewed, inside a translucent bottle. The bottling method may further include separate pasteurization of the SAKE and ear of rice to eliminate bacteria, yeast, and other organisms associated with the ear of rice without impacting the SAKE quality. Seeing the variety of rice may permit the customers to recognize high quality rice as opposed to inexpensive varieties that yield undesirable SAKE.

Abstract: The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic acid, vitamin B12, folic acid, niacin and mixtures thereof with the fish. The composition is a tablet comprising the water soluble vitamin and sodium chloride.

Abstract: An improved container for food and other perishable products comprising a simple construction and a multi-functional cap. The container allows for the storage of multiple products separately within the container as well as consumption of the products while “on the go.” The multi-functional cap nests over and seals the mouth end of the container, allows for the nesting of a sub-container inside the cap, and allows the products to be resealed without contaminating each other. The container is ergonomically and stylishly shaped to provide a comfortable hand grip for a variety of consumers.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: A process for reducing acetaldehyde concentration in beverages contained in polyester-based packaging, wherein oxygen permeation into the container is reduced or eliminated. The polyester contains an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid. A composition comprising a polyester and said oxidation catalyst. A polyester-based container comprising said oxidation catalyst, and a bottled beverage having a polyester-based container comprising an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process.

Abstract: The present invention relates to a method for producing high-quality drinks filled in containers, which is characterized in that containers are made to have a nitrogen gas atmosphere to be in a substantially deoxidated condition prior to being filled with drinks. According to the method of the present invention, the inside of empty containers is made in a substantially oxygen-free condition, and drinks as prepared in the presence of an inert gas or in a deoxidated condition are filled into the containers. Therefore, all steps constituting the method, including the step of preparing raw materials through the step of filling and sealing drinks in containers, can be conducted all the way in a deoxidated condition to give high-quality drinks filled in containers.

Abstract: The stabilizer is able to stabilize both fat/oil and water in food and to operate in a temperature range that encompasses both the freezer and the oven. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is used to make a variety of foodstuffs.

Abstract: A process for precooking fish for removal of skin and bones prior to canning. The precooking process includes the steps of enclosing fish in a pressure vessel, heating the fish under pressure by saturated steam with a temperature of above 214.degree. F. to 270.degree. F. until the heat within the fish is sufficient to enable the backbone temperature to reach about 135.degree. F. with equilibration, removing the fish from the pressure vessel with a backbone temperature of 85.degree. F. and equilibrating the heated fish outside of the pressure vessel until the temperature of the backbones of the fish reach about 135.degree. F.

Abstract: This invention relates to the use of erythritol to provide a cooling sensation in an orally used liquid product, to a beverage composition containing erythritol and to an oral care composition or a liquid pharmaceutical composition containing erythritol. The cooling effect comes in addition to the measurable effect which is due to the negative heat of dissolution and is most pronounced when the liquid product contains more than 7% w/v of erythritol.

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. The receptacle cover is scented with a desired fragrance. Furthermore, the receptacle cover is shaped so that a portion of the cover enters the mouth when a person is drinking through the receptacle cover. A person who consumes a product directly from the receptacle will bring the receptacle cover to his/her mouth. As the receptacle cover is taken within the mouth, the receptacle cover scents the air contained within the mouth. Simultaneously, the portion of the receptacle cover outside of the mouth scents the air surrounding the outside of the nose. By scenting the air inside the mouth and outside the nose, the nose is saturated by the desired fragrance and a more effective olfactory sense deception is obtained.

Abstract: A fish product is packed in a tomato base sauce which is specifically formulated to withstand the high temperatures of vacuum sealing. In order to avoid any degradation in flavor of the fish product and the sauce, and particularly to avoid the occurrence of a burnt taste in the fish product and the sauce, the amounts of sugar, salt and white pepper in both the fish product and the sauce are maintained within close limits.

Abstract: The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage having been packaged in the closed container in the presence of CO.sub.2 and nitrogen, which beverage preferably contains sugar and/or sweetener.

Abstract: The invention relates to a packaging made up of at least one inner, containing an alcoholic or nonalcoholic beverage based on anethole, in which the inner foil of said packaging is made up of a film of polyamide including aromatic units.The packaging is preferably intended to contain weakly alcoholic beverages and the polyamide results from the polycondensation of meta-xylylenediamine with adipic acid.

Abstract: A beverage package and a method of forming such a package defines a primary chamber containing an insert defining a secondary chamber. The insert has a seating in the form of a bore within which is received the lower end of a tube which is fitted to the insert. When the package is charged with beverage such as beer having gas in solution and sealed to form a headspace containing gas at a pressure greater than atmospheric, beer from the primary chamber fills the tube. The secondary chamber contains beverage and gas at a pressure greater than atmospheric and on opening the container the headspace de-pressurises causing beverage and gas from the secondary chamber to be ejected through the tube. A restricted aperture between the bottom end of the tube and an opposing wall of the insert causes froth to be developed in the beverage in the secondary chamber as the beverage flows into the bottom end of the tube. The frothy beverage then flows through the tube into the headspace.

Abstract: A fluid container and capsule therefor. The capsule comprises upper and lower parts, at least one of which has a dished formation and both of which have a peripheral rim, the rims being secured together so that the upper and lower parts are at least partially in register with one another to provide at least one vented chamber extending into the dished formation. The capsule includes a vent hole or like structure in at least one of the parts to communicate between the interior of the chamber and the exterior thereof. The lower part has its exterior so formed as to enable it to be held in stable engagement with a surface but so that a fluid may pass freely between those parts of the exterior of the lower part and the surface that are not in intimate engagement.

Abstract: An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a specific saponification value, as well as a canned drink containing the same. The antifoaming agent exhibits an excellent antifoaming effect and solve the problem of blow-off and splash of canned drinks.

Abstract: A thin walled, easily crushable container with an integral or seamed-on bottom is filled with an edible material which requires sterilization. The empty container has one end attached or integral that may have a concave slope relative to the inside of the container. A liquified or solidified inert gas is then inserted into the container. The container is then sealed with a concave shaped end before the inert liquified or solidified gas has completely vaporized. The ends are such that they do not bulge under the pressure left after sterilization, which pressure is due to the pressurization effect of the inert gas and which pressure is enough to overcome the vacuum caused by the cooling of hot water vapor or steam above the edible material and gives the can the required rigidity.

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20). The insert (1, 20) has one one-way valve (7, 29, 31, 32) and one orifice (6, 28, 33, 34), one of which is arranged to allow gas from a headspace above beverage (11) to enter the insert (1, 20), and the other is arranged to jet gas from inside the insert (1, 20) into the beverage (11) upon opening the container (10, 35, 40). The 20 gas jetting into the beverage (11) causes nucleation of fine bubbles in the beverage (11) which separate out to form a close-knit creamy head.

Abstract: A container assembly for housing liquid products and a prize therein which may be distributed with non-prize bearing containers comprising: a can for containing the liquid product in an interior chamber thereof, and a prize-holding subassembly positioned within the interior chamber for retaining a prize therein. The prize holding subassembly includes a tether for supporting the prize assembly. The tether includes a hair-pin shaped spring portion defining legs, and foot portions extending from those legs. A proximal end of the tether on one of the foot portions engages a gate on the underside of the can closure, and compresses the spring portion into a cocked, position. When the closure is opened, the gate releases the proximal end of the tether so that it may pop up through the open end of the can for gripping by the consumer. A distal end of the tether on the other end of the tether supports a prize container which is manually removable from the can with the tether.

Abstract: A beverage container assembly (28) comprising a container body defining a beverage chamber for containing a beverage, and a gas reservoir unit (1) adapted to be housed substantially within the container body (22). The gas reservoir unit (1) is adapted to be charged with a gas under super-atmospheric pressure whilst the reservoir unit (1) is outside of the container (22), and to retain the gas prior to insertion of the unit into the container body. A gas reservoir unit containing one or more chambers is also described.

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20) which floats in the beverage (11). the insert (1, 20) has two one-way valves (6, 7, 28, 29), one (6, 28) of which allows gas from a headspace above the beverage (11) to enter the insert (1, 20), the other (7, 29) allowing gas from the insert (1, 20) to be jetted into the beverage (11) upon opening the container (10, 35, 40). This jet of gas into the beverage (11) causes shear, and the liberation of gas bubbles which form a close-knit creamy head on the beverage (11) once dispensed.

Abstract: A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a bottle cap. The bottle is then sealed with the cap and stored in an upright position with the bottle cap holding the disk above the beverage. After the yeast has fermented a sufficient amount of the sugar to adequately carbonate the beverage, the bottle is shaken for a time to allow the beverage to rinse the yeast-killing agent from the disk. As the agent mixes with the beverage, it kills the yeast in the bottle, thereby terminating fermentation of the sugar.

Abstract: An insert (20) for use in a container (40) such as a bottle. The insert (20) has a deformable portion, so that in its non-deformed state it is too large to pass through an opening of the container (40) such as the neck of a bottle, yet in its deformed state, the insert (20) may pass through the opening of the container (40). This prevents the insert from being accidentally dentally dispensed with the contents of the container (40).

Abstract: A container for packaging a particulate product under pressure or vacuum conditions with an easy opening closure structure which allows venting prior to uncovering of the product opening. In one form, an easy peel flexible lid covers a shelf area and a product opening in the top of the can. Peeling back the lid first uncovers the vent opening, permitting the flow of gases but preventing the flow of particulate product, and then uncovers the product opening. Alternatively, the closure structure may be formed by multiple layers of a flexible material, the lower layer of which has the vent opening which is uncovered by peeling back the top layer, after which the product opening is uncovered.

Abstract: A sealed, openable liquid container, e.g., for a beverage such as beer, comprises a container (10) partly filled with liquid (24) to provide a primary headspace (26). Secured to the base of the container (10) by means of adhesive (16) is an insert (14) in the form of a hollow body (18) having an upper restricted orifice (20) and a lower restricted orifice (22) therein. The hollow body (18) is partly filled with liquid derived from the main body of the container (10) so that a secondary headspace (23) is provided. The upper restricted orifice (22) communicates with the headspace (23), whilst the restricted orifice (22) is submerged in the liquid. The upper restricted orifice (22) is of a size such that the bubble point effect prevents loss of gas from the headspace (23) into the liquid (24) until a large pressure differential occurs across the orifice (20) when the container (10) is opened by means of tab (30).

Abstract: A container of beverage sealed under pressure is provided with a secondary chamber in the form of a hollow insert adapted to provide a flow of gas through an orifice into the beverage when the container is opened. The insert is in the form of an elongate tubular member whose axis extends around an axis corresponding generally to the axis of the container.

Abstract: A method and apparatus for the generation of a foaming dispersion of bubbles in a carbonated beverage or other gas-containing liquid packaged in a can (120) or other sealed container. An initially liquid-free device (9) having an internal chamber with an inlet/outlet valve (130/150) assembly is placed in the can, which is then filled with the beverage. The can is sealed and pasteurized, which raises the internal pressure in the can to force some of the gasified beverage into the device through the inlet valve. The outlet valve holds the quantity of beverage in the internal chamber until the can is opened, whereupon the depressurization of the can opens the outlet valve to discharge the internal chamber through an orifice to initiate seed bubbles which form a head on the beverage. The method and apparatus are particularly applicable to producing a head on fermented alcoholic beverages to simulate draught beverages.

Abstract: Devices are described for fitting into pressurized individually packaged beverages (typically canned beers, ales and stouts), by which gas at high pressure is stored within the package for jetting into the beverage as the package is opened to atmosphere. One embodiment comprises a length of tube (10) having a gas jetting orifice (14) which in use is submerged below the beverage in a pressurized can having a gaseous headspace, which can be used to charge the tube with gas during the passage of the filled can (16) along a conventional canning line, on which the can is inverted after filling which brings the orifice into the gaseous headspace.

Abstract: An aromatic member affixed to the exterior of a single serving container of water which serves to enhance the perceived taste of the water by appearing to simulate the flavor of the scent. One embodiment of the aromatic member includes a scented ring attachable to the neck of the bottle. Another embodiment of the aromatic member includes a cap having a flip-open lid wherein the interior surface of the lid contains material infused with the scent. The method of use includes affixing the aromatic member disbursing a scent to the container in close proximity to a dispensing opening of the container and drinking from the container with one's nose in close proximity to the aromatic member while at the same time periodically breathing through the nose during drinking.

Abstract: When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising gas and means (6) responsive to opening of the container (1) to provide communication between the inside of the insert (5) and beverage (7) contained in the body of the container (1) upon opening it to jet gas from the insert (5) into the beverage (7). The means (6) preferably has the form of a pressure responsive valve. The insert (5) may be arranged so that its internal pressure is increased after the container (1) is sealed or the means (6) may have a different relief pressure when initially inserted into the container (1) from that upon opening the container (1).

Abstract: Disclosed is an artificial multilayer in which ferromagnetic layers and nonmagnetic layers are alternatively laminated, wherein a uniaxial magnetic anisotropy is introduced into the ferromagnetic layers in a predetermined direction, thereby controlling the gradient of the relative change of resistivity to the change of external magnetic field. The uniaxial magnetic anisotropy is introduced into the ferromagnetic layers by applying a magnetic field along the surface of ferromagnetic layers during the formation thereof.

Abstract: A beverage package and a method of forming such a package has a can 1 within a primary chamber 5 of which is located an insert 6 having a secondary chamber 10. The insert has a seating in the form of a bore 11 within which is received the lower end of a tube 15. The tube 15 is fitted to the insert whilst the latter is positioned in the can. When the can is charged with beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric, beer from the chamber 20 may fill the tube 15. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening the container the headspace 21 de-pressurises causing beverage and/or gas from the secondary chamber to be ejected through the tube 15 and such ejection causes froth to be developed in the headspace 21.

Abstract: Various arrangements of gas reservoir can be provided for containing a gas such as nitrogen in a carbonated beverage can, the reservoirs being generally of tubular form and/or having a tubular attachment portion by which the reservoir is secured to one of the can end walls. The tube may have a plug and socket connection with one or both can end walls to hold the reservoir in a fixed position, but one end of the tube may simply abut with the can end wall by means of a lug. One or more orifices in the tube, through which gas passes into the beverage when the can is opened, are provided in the tube sidewall, in the step, or in one end of the tube. The tube may be a force-fit in a hole (18) in one end wall of the can.

Abstract: A beverage package has a can 1 within a primary chamber 5 to which is located an insert 6 having a secondary chamber 10. The insert has a bore 11 within which is received a lower end of a capilliary tube 15. The can 1 contains beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric. The tube 15 contains beverage and its upper end opens into the headspace 21. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening of the container the headspace 21 de-pressurises causing beverage and/or gas from the chamber 10 to displace beverage through the restriction of the capilliary tube 15 directly into the headspace 21 causing froth to develop in the headspace.

Abstract: In a method for preparing grain cake health food, a crunchy grain component is prepared separately from a water-saturated meat and/or bone component. The grain cake is prepared according to the steps of: providing grain powder; mixing the grain powder with salt, water, and starch to provide a first mixture; cooking the first mixture to form a cake; pressing the cake to form a cake bar; and freeze drying the cake bar to remove a quantity of water therefrom. The cake bar is partially cooked so as to resist water absorption during storage and becomes fully cooked during final preparation for consumption. At least one of meat and bone is separately prepared according to the steps of: providing at least one of meat and bone; mixing at least one of meat and bone with salt and water to produce a second mixture; cooking the second mixture to form a broth; and cooling the broth. The cake bar and broth are mixed together so as to form a soup and the soup is then dispensed into a container.

Abstract: A beverage package and a method of packaging a beverage such as beer containing gas in solution has a container can 1 having a primary chamber 1A charged with beer 14 to form a small headspace 15. The can 1 is sealed and includes a submerged insert 8 forming a relief chamber 6 which is sealed by a closure 11. The insert 8 is responsive to heat applied during pasteurization which causes the closure 11 to open the relief chamber so that the latter can accommodate beer derived from the primary chamber 1A to provide an enlarged headspace 15A. The small headspace 15 initially provided facilitates removal of air therefrom prior to sealing of the container while the enlarged headspace 15A is adequate to accommodate froth or foam developed by the intentional liberation of gas from solution in the beer. An insert part 7 forming a secondary chamber 5 may be provided for injecting gas or liquid into the beer to liberate gas therefrom for froth or foam development in the enlarged headspace.

Abstract: A beverage package has a sealed container 1 containing beer 11 having gas in solution and forming a headspace 16 containing gas at pressure greater than atmospheric. A hollow insert 7 is located in the container and is responsive to a pressure differential developed on opening the top 5 of the container to inject beer and/or gas therefrom into the beer 11 whereby to liberate gas 17 from solution and form froth in the headspace 16. A baffle plate 12 on the insert 7 restrains the liberation of gas 17 to a minor proporation of the volume of beer 11 so that when the beer is poured into a glass, gas can evolve naturally from the beer to produce "sparkle". As an alternative to the beer and/or gas injection bubble initiation, gas from solution in the minor proporation of the volume of beer may be liberated by contact of that beer with a bubble initiating material.

Abstract: Liquid contents such as water are stored in a heat-resisting can body having an openable section formed on an upper part thereof. Other material is stored within the can body while being separated from the liquid contents and, when the can body is heated above a predetermined temperature with the openable section opened, the separation between the stored material and the liquid is removed and the liquid can come in contact with the stored material. When the openable section is closed while the can body is heated, the stored material is kept separate from the liquid even during a sterilizing process but, when the can body is heated with the openable section opened, the separation between the stored material and the liquid is removed, and consequently the contents are mixed together. This permits the stored material to be preserved from the liquid until the contents of the can body are ready for use.

Abstract: A dispensing display container of coffee or other spoonable particulate foodstuff comprises an upper, externally threaded cylinder and an internally threaded sleeve that the user discards when empty.