AR110672A2

Untitled record

Abstract

Concentrates of liquid beverages that can be filled cold during packaging, while remaining non-perishable for at least 12 months at room temperature. The concentrate may have a combination of low pH and high alcohol content, such as a pH less than 3.5 and an alcohol content greater than 5 weight percent. Container and method for supplying said liquid concentrate using one or more desirable properties, including a discharge generally consistent with a range of pressure forces, a discharge generally consistent with the same force without a significant dependence on the amount of liquid concentrate in the container, a leak-proof or substantially loss-free exit opening,

AR110672A2, drawing sheet 1 — Sheet 1 of 48

Term

No projected expiry on record.

16 claims: 1 independent, 15 dependent

1
REIVINDICACIONES Una bebida concentrada saborizada caracterizada porque comprende:1. agua;edulcorante;solución amortiguadora, de 5 a 30% en peso de ácido, y de 1 a 40% en peso de aromatizante;la bebida concentrada saborizada tiene un pH de entre 1,4 y 3,0 con el pH establecido mediante la inclusión del ácido y la solución amortiguadora en cantidades efectivas para proporcionar una relación de ácido: solución amortiguadora de 1:1 o mayor.
2
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el pH de la bebida concentrada saborizada es de 1,7 a 2,4.
3
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el edulcorante incluye al menos uno de sucraiosa, aspartame, stevia, sacarina, monatina, luo han guo, neotame, sacarosa, fructosa, ciclamatos y acesulfame de potasio.
4
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el concentrado tiene una viscosidad en el rango de aproximadamente 1 a 25 cP.
5
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque la relación ácido:solución amortiguadora es de aproximadamente 1:1 a 40:1.
6
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque la relación ácido:solución amortiguadora es de aproximadamente 1:1 a 15:1.
7
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el ácido se incluye en una cantidad de 5 a 35 por ciento en peso.
8
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el ácido incluye al menos uno de ácido cítrico, ácido fumárico, ácido tartárico, ácido fosfórico, ácido málico y ácido láctico.
9
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque la solución amortiguadora incluye citrato de sodio y/o citrato de potasio.
10
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque ei concentrado tiene una concentración de modo que cuando se diluye con agua en una relación de 1:75 a 1:60 para proporcionar una bebida, la bebida concentrada saborizada entrega 0,01 a 0,8 por ciento en peso de ácido a la bebida hecha por la bebida concentrada saborizada.
11
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque la bebida concentrada saborizada comprende del 20 al 70 por ciento en peso de agua.
12
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque la solución amortiguadora se incluye en una cantidad de hasta 5 por ciento en peso.
13
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el aromatizante incluye al menos uno de alcohol etílico y glicol de propileno.
14
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el aromatizante incluye aproximadamente 75 por ciento a 95 por ciento de alcohol.
15
La bebida concentrada saborizada de la reivindicación 14, caracterizada porque el acohol incluye a! menos uno de alcohol etílico y glicol de propileno.
16
La bebida concentrada saborizada de la reivindicación 1, caracterizada porque el aromatizante es una fruta y/o saborizante de té.

Independent claims16

522 paragraphs in 14 sections, as filed

This documentation describes containers and methods for supplying a liquid and, in particular, containers and methods for supplying multiple doses of a concentrated liquid, and a concentrated liquid for combined or independent use.

BACKGROUND

Concentrated liquids can be used to decrease the size of the containers necessary to supply the desired amount of a final product. However, concentrated liquids may include concentrated amounts of dye so that after mixing, the resulting product is of the desired color. These dyes may stain surfaces, such as clothing, skin, etc., if they come in contact with said surfaces. Because of this, a container that stores a concentrated liquid is undesirable if it allows dripping or a loss of the concentrated liquid from the container in an uncontrolled manner. A shape of a container releases a flow of liquid through an opening when it is squeezed by the user. When this type of container is used to store a concentrated liquid, at least two problems can occur. First, due to the problem with the aforementioned dye, if the concentrated liquid is squeezed from a first container into a second container containing liquid, undesirable splashing can occur when the flow of concentrated liquid impacts the liquid contained in the second container. This splashed material can then color the surrounding surfaces, as well as a user's clothing and skin. In addition, unlike the use of pressure vessels for storing contents where the amount of material to be supplied can be visually evaluated, such as a bottle of ketchup or mustard, when a concentrated liquid is dispensed into another liquid, It may be difficult for the user to evaluate how much concentrated liquid has been dispensed in order to obtain the desired final mixture. Yet another problem may occur as the level of concentrated liquid that remains in the container is reduced during repeated uses. In this situation, the amount of concentrated liquid dispensed using the same crushing force can change significantly disadvantageously as

Change the level of the concentrated liquid inside the container.

Liquids, including concentrated liquids, may also be susceptible to decomposition by a variety of microbial agents, particularly if packaged in a container intended for a prolonged shelf life. In the past, the reduction of food breakdown and a longer shelf life of packaged foods has often included various combinations of heat, pressure, irradiation, ultrasound, refrigeration, natural and artificial antimicrobial / preservative compositions and the like. Any useful antimicrobial process or composition can be used against specific food breakdown agents and minimize their effect on the food products themselves. In previous attempts various combinations of preservatives and pasteurizers have been used. The current trend in the art seeks to reduce the amount of preservatives in food products. Pasteurization adds processing steps, as well as costs and energy utilization to heat the compositions to pasteurizing levels.

Some attempts to use acid combinations are known in the art since a low pH can have an antimicrobial effect. However, in the case of many drinks there is a difficult balance between the high acidity to achieve the desired microbial inhibition and an optimal acidity for the desired taste and stability for a drink. See, in general, US publication 6703056 of Mehansho. Some attempts include a pH and alcohol balance as disclosed in JP 2000295976 of Nakamura. Nakamura discloses antimicrobial formulations for acidic beverages containing ethyl alcohol. But Nakamura's compositions also include emulsifiers and propylene glycol. Nakamura discloses acidic beverage compositions that suppress the crystallization of sucrose fatty acid esters. Nakamura does not disclose compositions with a pH less than 3.5, nor is it related to non-perishable concentrates for acidic beverages.

SYNTHESIS

Containers and methods are provided for supplying a concentrated liquid using one or more desirable properties including a general discharge consisting of a range of crushing forces, a general discharge consistent with the same force without a significant dependence on the amount of concentrated liquid present. in the container, an outlet opening substantially free of dripping or airtight, a jet that reduces splashing when the concentrated liquid impacts the white liquid and a jet that increases the mixing between the liquid

concentrate and white liquid to produce a generally homogeneous mixture without the use of strange utensils or agitation. The container described in this documentation includes a container body with a hinged lid that has an outlet peak attached thereto. The container includes a fluid flow passage having a nozzle member disposed therethrough to supply a stream of concentrated liquid from the container having said one or more desirable properties. The container allows the user to have a relatively small container of a concentrated liquid that can be supplied in multiple doses over time in a larger amount of liquid, for example, water, to make a beverage.

In one form, the packaged concentrated liquid beverage includes a container with a lid and a plurality of doses of concentrated liquid beverage. In this form, the lidded container includes a container body, a resealable lid and a nozzle member. The container body has a closed lower end and an upper end that has a shoulder that narrows at a peak that has an outlet opening. A side wall, which is preferably resilient, extends between the upper and lower ends to define an interior of the container body which is accessed through the outlet opening. The side wall is flexible so that it can be squeezed to force the concentrated liquid beverage through the outlet opening of the spout. The side wall can also optionally include a locator region that is serrated inward. If present, the locator region is preferably located closer to the shoulder than the lower end of the container body. This provides a tactile indication of where force should be applied when squeezing the side wall to force the concentrated liquid beverage from inside the container body and through the outlet opening of the spout, thereby improving the consistency of the dispensing. The lid that can be closed again Includes a base portion configured to join the tip of the container body. The base portion includes a spout with an outlet opening that coincides with the spout opening of the container body such that the concentrated liquid beverage leaves the interior of the container body through the spout opening of the spout. The base portion. The lid further includes a cover portion hingedly attached to the base portion to close the spout opening of the base portion.

In another form, the packaged product includes a container with a lid that includes the container body, the resealable lid and the member of

nozzle and contains a plurality of doses of liquid concentrated therein. The container body has an interior to store the concentrated liquid in it. The interior is defined by a side wall that extends between a first closed end and a second at least partially open end. The side wall includes at least one flexible portion that is configured to deflect under pressure to force the concentrated liquid from inside the container body through the at least partially open second end. The side wall can also optionally include a depressed grip region with respect to adjacent portions of the side wall and positioned closer to the second end than to the first end to indicate that the crushing force should be applied closer to the second end than to the first extreme. The resealable lid is secured to said second at least partially open end of the container body and includes a base and a cover pivotally attached to the base. The base includes a spout that protrudes outward with an outlet opening. The spout is fluidly connected to the interior of the container body to create a fluid flow passage between the interior of the container and the outlet opening such that the pressure that forces the concentrated liquid from inside the container body force the concentrated liquid out through the spout opening. The nozzle member is disposed through the fluid flow passage and has an opening therein configured to produce a stream of concentrated liquid having a Concentrated Liquid Performance Value of less than 4 with the application of a force on the portion flexible side wall that produces a mass flow rate between 1.0 g / s and 1.5 g / s.

In yet another form, a method is provided to create a mixture using a stream of concentrated liquid from a container. The method begins with the application of pressure to a flexible portion of a side wall of the container, where the container has a plurality of doses of the concentrated liquid stored therein. The container further includes an outlet opening with a nozzle member disposed therethrough. The nozzle member has an opening therein. A jet of the concentrated liquid is then dispensed from the container through the nozzle member, where said 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. The white liquid inside the white container is then impacted by the jet so that said impact does not displace a significant amount of the liquid contained within the white container. The white liquid and the concentrated liquid are then mixed forming a mixture in general

homogeneous with the jet. The pressure to create the desired dispensing flow may be a function of the viscosity of the liquid. The viscosity of the concentrated liquid within the present container may be less than about 75 or less than about 500 cP (centipoise) and preferably in the range of about 1 to 25 cP.

They are also suitable for use independently or in combination with the containers described in the present documentation, methods and compositions provided for concentrated liquid beverages that can be filled cold during packaging while preserving the shelf life for at least twelve months at room temperatures. This can be achieved through a combination of a low pH and high alcohol content to provide stability to otherwise unstable ingredients. Advantageously, a concentrated acidic beverage can result in a shelf life at room temperatures for at least twelve months and does not require the addition of preservatives or pasteurization.

In one embodiment, the pH of the concentrate may be less than about 3 or 3.5 and the alcohol content at least 1 percent by weight. In some embodiments, the compositions and methods may include a cold filled concentrated beverage using a combination of low pH (such as less than about 3) and alcohol (preferably about 5 to 35 percent by weight). Various combinations of supplemental salts (such as electrolytes), from about 0.01 to about 35 percent by weight, can be added. Supplemental salt may decrease the aqueous activity of the composition to provide greater antimicrobial stability. This results in a composition of a non-perishable concentrated liquid beverage for at least 12 months; it may be concentrated up to at least 75 times, such that said concentrate will form 1/75 or less of the beverage (and preferably up to 100 times, such that the concentrate will form 1/100 or less of the beverage); and has an aqueous activity in the range of about 0.6 to 1.0, and preferably in the range of about 0.75 to 1.0.

The concentrates may contain any combination of additives or ingredients such as aqueous flavorings, nutrients, colorant, sweetener, salts, buffer solutions, gums, caffeine, stabilizers and the like. Optional preservatives, such as sorbate or benzoate, may be included, but would not be necessary to maintain shelf life. The concentrate can be concentrated between

about 25 to 500 times, between about 75 to 160 times or between about 40 to 500 times, and it has a pH between about 1.4 and about 3.0 or 3.5. The pH can be established using any combination of food grade acids, such as malic acid, adipic acid, citric acid, fumaric acid, tartaric acid, phosphoric acid, lactic acid, or any other organic or inorganic food grade acid. The acid can be selected based on the desired pH of the concentrate and the desired flavor of the product ready to drink diluted. Am solutions can also be used to regulate the pH of the concentrate, such as the conjugate base of any acid, for example, sodium citrate, potassium citrate, acetates and phosphates. The concentrates may contain buffer solution for the acid with a weight ratio of totaksolution buffer acid in the range of about 1: 1 or greater, such as 1: 1 to 4000: 1, preferably from about 1: 1 to about 40: 1 and more preferably from about 7: 1 to about 15: 1. The drinking beverage may be a dilution of the concentrate so that it has, for example, less than about 0.5 percent alcohol by volume.

Methods for making the concentrates may include providing water and additives; provide at least 5 percent by weight of alcohol; adjust the pH of the concentrate to less than about 3 and preferably to a pH of about 2.5 or less. Again, the additives can be flavorings, nutrients, colorants, sweeteners, salts, buffer solutions, gums and stabilizers. The concentrates can be packaged in an airtight seal without pasteurization. The method of making the concentrate may optionally include the steps of providing a predetermined amount of water; provide potassium citrate; provide sweetener; provide acids in a predetermined amount to obtain a pH of no more than about 3; provide a dye; provide at least 5 percent by weight of alcohol; and provide a flavoring.

BRIEF DESCRIPTION OF THE FIGURES

FIGURE 1 is a perspective view of a container showing a lid in a closed position;

FIGURE 2 is a schematic perspective view of the container of FIGURE 1 that is being squeezed to deliver a jet of liquid therefrom into a container containing a second liquid;

FIGURE 3 is an enlarged top plan view of a peak and a

cap nozzle of FIGURE 1;

FIGURE 4 is an enlarged top plan view of a spout and a mouthpiece of the cap of FIGURE 1;

FIGURE 5 is a perspective view of an alternative container showing a lid in the closed position;

FIGURE 6 is a perspective view of an alternative container showing a lid in the closed position;

FIGURE 7 is a perspective from the base of a representation of the results of the mixing capacity test of the nozzles evaluated showing beakers with varying levels of mixing;

FIGURE 8 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 9 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 10 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 11 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 12 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 13 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 14 is a top plan view of a representation of the results of an impact splash test for an evaluated nozzle showing a coffee filter with splash marks thereon;

FIGURE 15 is a graph showing the value of the mixing capacity and the impact splash factor for test nozzles;

FIGURE 16 is a graph showing the difference in mass flow between mild and strong forces for the test nozzles;

FIGURE 17 is a graph showing the difference of the second moment between mild and strong forces for the test nozzles;

FIGURE 18 is a graph showing the maximum difference between two lines of flow test data points for the test nozzles;

FIGURE 19 is a detailed perspective view of a container and a lid according to another exemplary embodiment; Y

FIGURE 20 is a perspective view of the bottom of the lid of FIGURE 19.

DETAILED DESCRIPTION

A container 10 and methods for supplying a concentrated liquid in a desirable manner are provided. Desirable properties include, for example, a generally consistent discharge across a range of crushing forces, a general discharge consistent with the same force without a significant dependence on the amount of liquid concentrated in the container, an outlet opening substantially free of dripping or airtight, a jet that limits splashing when the concentrated liquid enters another liquid and a jet that promotes mixing between the concentrated liquid and the other liquid. The container 10 uses some or all of these properties when supplying a stream of the concentrated liquid in a white container containing a white liquid therein. The container 10 described in this documentation dispenses the concentrated liquid so that the white liquid enters without a substantial splashing or staining while also causing sufficient turbulence or mixing within the white container between the concentrated liquid and the white liquid to form a generally homogeneous final mixture without the use of strange utensils or agitation.

Referring now to FIGURES 1-6, examples of container shapes 10 with at least some, and preferably all, of the above properties are shown. The container includes a first closed end 12 and a second at least partially open end 14 securely configured to a closure 16. The first and second ends 12, 14 are connected by a generally tubular side wall 18, which can be of 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 sizes that serve the concentrated liquid 20 contained therein. In one example, a size that serves the

Concentrated liquid 20 is approximately 2 cubic centimeters (cc) per 240 cc of beverage and the container 10 is sized to contain approximately 60 cc of the concentrated liquid 20. In another example, the container 10 could contain approximately 48 cc of the concentrated liquid 20.

Examples of container shapes 10 are illustrated in FIGURES 1, 3 and 4. In FIGURES 1 and 5, the polished container 10 includes the first end 12, which acts as a secure base on which the container 10 rests. The side wall 18 generally extends upward from the base of the second end 14. As previously described, the closure 16 is secured to the second end 14 by any suitable mechanism, including, for example, a threaded neck, a snap neck, an adhesive, ultrasonic welding or the like. In the preferred form, the second end 14 includes an upwardly oriented shoulder tapering into a peak configured for connection with the snap closure 16. In one example, in FIGURE 1 the container 10 may be of an oval shape in general, where the front and rear surfaces 21 generally bend outwardly and provide an ergonomic container shape. In another example, in FIGURE 6 the side wall 18 includes the front and rear surfaces 23 which have a generally drop shape, so that the container 10 has an elongated cross section.

Alternatively, as shown in FIGURE 5, the container 10 may be configured to rest on the closure 16 fixed to the second end 14. In this way, the closure 16 has a generally flat top surface so that the container 10 can rest safely on the closure 16. In addition, since the first end 12 is not necessary to provide a base for the container 10, the side wall 18 with this shape may taper as the side wall 18 transitions from the second end 14 to the first end 12 to form a first narrow end 12, as in the rounded configuration shown in FIGURE 5. The side wall 18 may further include a trimmed panel 25 therein, which may be complementary to the shape of the side wall 18 in a front view, such as the inverted drop shape shown in FIGURE 5.

In addition, as shown in FIGS. 5 and 6, the side wall 18 may optionally also include a depression 22 to act as a grip. In one form, the depression 22 is generally centered horizontally on the side wall 18 of the container 10. Preferably, if it is

present, the depression 22 is positioned closer to the second end 14 than to the first end 12. This is preferable because as the concentrated liquid 20 is dispensed from the container 10, the upper space in the container 10 that is filled with air increases. The concentrated liquid 20 is dispensed in a more uniform manner if the pressure is applied to sites of the container 10 where the concentrated liquid 20 is present instead of the places where the upper space is located. When the concentrated liquid 20 is dispensed, the container 10 is rotated so that the second end 14 and the closure 16 are below the first end 12, such that the first end 12 will enclose all the air in the container 10 during dispensing Thus configured, depression 22 acts as a thumb or locator finger for the user to use to supply the concentrated liquid 20. As illustrated, depression 22 can be generally circular; however, other shapes, such as polygons, curvilinear shapes or combinations thereof, can be used.

Examples of embodiments of closure 16 are illustrated in FIGURES 1-6. In these embodiments, the closure 16 is a flip top lid having a base 24 and a cover 26. A bottom of the base 24 defines an opening therein configured to connect the second end 14 of the container 10 and fluidly connect it with the inside of the container 10. An upper surface 28 of the base 24 includes a peak 30 defining an outlet opening 31 extending outwardly therefrom. The spout 30 extends the opening defined by the bottom of the base 24 to provide an outlet or fluid flow passage for the concentrated liquid 20 stored inside the container 10.

According to one approach, the spout 30 includes a nozzle 32 disposed therein, such as through the fluid flow passage, which is configured to restrict the flow of fluid from the container 10 to form a stream 34 of concentrated liquid 20. FIGS. 3 and 4 illustrate examples of shapes of the nozzle 32 for use in the container 10. In FIGURE 3, the nozzle 32 includes a generally flat plate 36 having a hole, a hole or a hole 38 through it to the same. The perforation 38 may be of right edge or tapered walls. Alternatively, as shown in FIGURE 4, the nozzle 32 includes a flexible, generally flat plate 40, which can be made of silicone or the like, which has a plurality of eyelets 42 practiced therein, and preferably two eyelets that intersect 42 forming four generally triangular fins 44. Thus configured, when the container 10 is squeezed, such as by pressing the side wall 18 in the recess 22, the

concentrated liquid 20 is forced against the nozzle 32 which moves the fins 44 outward to allow the concentrated liquid 20 to flow through it. The stream 34 of concentrated liquid formed by the nozzle 32 combines velocity and mass flow to impact a white liquid 43 inside a white container 45 to cause turbulence in the white liquid 43 and create a generally uniform mixed end product without the use of strange utensils or agitation.

The cover 26 of the closure 16 has a general dome shape and is configured to fit over the spout 30 that projects from the base 24. In the manner illustrated, the cover 26 is pivotally connected to the base 24 by means of a hinge 46. The lid 26 may further include a plug 48 projecting from an inner surface 50 of the lid. Preferably, the cap 48 is sized to fit comfortably within the beak 30 to provide additional protection against inadvertent dispensing of the concentrated liquid 20 or other losses. In addition, in one form the lid 26 may be configured to snap fit to the base 24 to completely close access to the interior 19 of the container 10. In this way, a recessed portion 52 can be provided in the base 24 configured to be adjacent to the cover 26 when the cover 26 is pivoted to the closed position. The recessed portion 52 can then provide access to a tongue 54 of the cover 26 so that the user can manipulate the tongue 54 in order to open the cover 26.

An alternative example of an embodiment of a container 110 is similar to those indicated in FIGURES 1-6, but includes a modified closure 116 and a modified neck or second end 114 of container 110 as illustrated in FIGURES 19 and 20. Like the previous embodiment, the closure of the alternative example of the embodiment is a flip top cover having a base 124 and a hinge cover 126. A bottom of the base 24 defines an opening therein configured to connect the second end 14 of the container 10 and fluidly connect it with the interior of the container 10. An upper surface 28 of the base 24 includes a spout 30 defining an outlet opening 31 extending outward from it. The spout 130 extends from the opening defined by the bottom of the base 124 to provide a fluid flow outlet or passage for the concentrated liquid stored inside the container 110. The spout 130 includes a nozzle 132 disposed therein, such as through the fluid flow passage, which is configured to restrict the flow of fluid from the container 110 to form a stream of concentrated liquid. The nozzle 132 may be of the types illustrated in FIGURES 3 and 4 and described in this documentation.

Like the previous embodiment, the cover 126 of the closure 116 has a general dome shape and is configured to fit over the spout 130 projecting from the base 124. The lid 126 may further include a plug 148 which is projects from an inner surface 150 of the lid. Preferably, cap 148 is sized to fit comfortably within peak 130 to provide additional protection against inadvertent dispensing of the concentrated liquid or other losses. The plug 148 may be a hollow cylindrical projection, as illustrated in FIGS. 19 and 20. An optional internal stem 149 may be disposed within the plug 148 and can be projected therefrom. The internal rod 149 may be in contact with the flexible plate 40 of the nozzle 32 to restrict the movement of the plate 40 from a concave orientation, by which the fins are closed, to a convex orientation, by which the fins are They open at least partially for dispensing. The internal stem 149 can further restrict the loss or dripping from inside the container 110. The plug 148 and / or the rod 149 cooperate with the nozzle 132 and / or the spout 130 to block, at least partially, the fluid flow.

Cap 148 may be configured to cooperate with peak 130 and provide one, two or more audible and / or tactile responses to the user during closure. For example, a sliding movement of the rear portion of the cap 148 passing the rear portion of the beak 130 - closer to the hinge - can result in an audible and tactile response as the cover 126 is moved to a closed position. An additional movement of the cover 126 towards its closed position may result in a second audible and tactile response as the anterior portion of the plug slides past the anterior portion of the beak 130 on the opposite side of the respective posterior portions of the hinge . Preferably, the second audible and tactile response occurs just before the cover 126 closes completely. This may provide audible and / or tactile feedback to the indicative user that the cover 126 is closed.

The lid 126 may be configured to snap to the base 124 to completely close access to the interior 19 of the container 110. In this way, a recessed portion 152 can be provided in the base 124 configured to be adjacent to the cover 126 when cover 126 is pivoted towards the closed position. The recessed portion 152 can then provide access to a tongue 154 of the cover 126 so that the user can manipulate the tongue 154 in order to open the cover 126.

To fix the closure 116 to the neck 114 of the container 110, the neck 114 includes a radially inclined inclined ramp that projects 115. A skirt 117 dependent on the bottom of the base 124 of the closure 116 includes a rib 119 that extends inwardly. . The rib 119 is positioned on the skirt 117 so that it can slide along and then to a position passing the ramp 115 to secure the closure 116 to the neck 114. Preferably, the ramp 115 is configured such that less force is required to fix the closure 116 compared to the removal of the closure 116. In order to limit the rotational movement of the closure 116 once mounted on the container 110, it is they form one or more protrusions that extend axially and project outwardly 121 over the neck 114. Each protuberance 121 is received within a groove 123 formed in the skirt 117 of the closure 116. The joint between the side edges of the boss 121 and the side edges of the groove 123 restricts the rotation of the closure 116 and keeps the closure 116 in a preferred orientation, particularly suitable when the portions of the closure 116 are designed to be substantially at the same level than the side wall 118 of the container 110. In the exemplary embodiment of FIGURES 19 and 20, there are two protrusions 121 and two grooves 123, 180 degrees apart from each other.

The containers described in this documentation may have resilient side walls that allow them to be squeezed to deliver the concentrated liquid or other contents. The term resilient means that it returns or returns at least substantially to its original configuration when it is no longer squeezed. In addition, the containers may be provided with structural limiters to limit the displacement of the side wall, that is, the degree to which the side walls can be squeezed. This can advantageously contribute to the consistency of the discharge of the contents of the containers. For example, the anterior depression can function as a limiter, whereby it can make contact with the opposite portion of the side wall to further limit the crushing of the side wall portions with each other. The depth and / or thickness of the depression can be varied in order to provide the desired degree of limitation. Other structural protrusions of one or both side walls (such as depressions or opposite protrusions) can also function as limiters, as well as structural inserts.

The advantages and embodiments of the container described in the

This documentation is illustrated further in the following examples; however, the conditions, processing schemes, materials and particular amounts thereof indicated in these examples, as well as other conditions and details, should not be considered as limitations of this method and apparatus.

EXAMPLES

Tests were conducted using a variety of nozzles as a discharge opening in a container made of high density polyethylene (HDPE) and ethylene vinyl alcohol (EVOH) with a capacity of approximately 60 cc. The following table 1 shows the nozzles evaluated and the abbreviation used for each one.

Table 1: Nozzles evaluated

Full name

SLA Square Edge Hole [SLA Square Edge Orifice 0.015 ”]

SLA Square Edge Hole [SLA JSquare Edge Orifice 0.015 ”]

SLA Square Edge Hole [SLA Square Edge Orifice 0.025 '] <sup>r</sup> LMS V21 Machine 0,070 ”Eyelet

V21 Engine 0,070 "X Slit]

LMS V21 Machine 0,100 ”Eyelet

V21 Engine 0,100 "X Slit]

TlMS V21 Machine 0,145 ”Eyelet _V21 Engine 0,145” X Slit]

LMS V21 Machine 0.200 ”Eyelet

V21 Engine 0.200 X Slit]

Abbreviation

X [LMS V21_070

X [LMS V21_100

X [LMS V21_145

X [LMS V21_200

The square edge orifice SLA nozzles have a front plate with a circular opening of the right edge that passes through it, and are made using stereolithography. The number that follows the identification of the opening is the approximate diameter of the opening. The acronym LMS refers to a silicone valve disposed in a nozzle that has an X-shaped eyelet made therethrough, and is available from Liquid Molding Systems, Inc. ("LMS") of Mldland, Michigan. The eyelet is designed to bend in order to allow the product to be dispensed from the container and to return at least partially to its original position to seal the outlet of any unwanted flow of liquid through the valve. This offers an advantageous protection against dripping of the liquid stored in the container, which is important for concentrated liquids, as previously described. The number that follows is the approximate length of each segment of buttonhole X. When combined with the containers described herein

documentation, it is believed that the valve allows atmospheric gases to flow into the body of the container during a cleaning phase at the time when the squeeze force is released, and that it is effective in cleaning the valve and the upstream portions of a exit passage through the container and / or closure. In addition, it is believed that such a combination provides a controllable flow of the concentrate when the valve is directed in a generally downward direction, such that the gases that enter during the cleaning phase are far from the exit passage. Another suitable valve is the LMS V25 Machine 0.070 Eyelet X.

An important feature of the nozzle is the ability to mix the dispersed concentrated liquid with the white liquid, usually water, using only the force created by spraying the concentrated liquid into the water. Acidity levels (pH) can be used to assess how the two liquids have been mixed. For example, a concentrated liquid spilled from a cup leaves distinctive dark and light bands. However, a stream of the concentrated liquid tends to shoot to the bottom of the white container and then swirl back to the top of the white liquid, which greatly reduces the color difference between the bands. Advantageously, the pH levels can also be used in real time to determine the composition of the mixture. The tests included supplying 4 cc of liquid concentrated in 500 ml of H2O DI at room temperature of 25 degrees Celsius. The spill was done from a small liquor glass, while the jet was produced with a 6 cc syringe whose opening was approximately 0.050 inches. Mixing refers to a Magnastir mixer until it reaches a steady state.

Table 2: Mix pH data

<td></td><td>, Leak Rep 1</td><td colspan="2">Rep 2</td><td colspan="3">Jet Slow (~ 1.5 s)</td><td colspan="2">Medium (~ 1 s)</td><td>Quick</td><td> (-0,5</td>

<td>Tiem</td><td>lower</td><td>His p</td><td>lower</td><td>His p</td><td>lower</td><td>His p</td><td>lower</td><td>His p</td><td>lower</td><td>His p</td>

<td>po</td><td></td><td>erior</td><td></td><td>erior</td><td></td><td>erior</td><td></td><td>erior</td><td></td><td>erior</td>

<td>Mixed</td><td>2 J8</td><td></td><td> 2,70</td><td></td><td> 2,67</td><td></td><td> 2,70</td><td></td><td> 2,65</td><td></td>

After forty seconds, the spill produces results of 3.28 in the lower portion and 4.25 in the upper part in the first rep and 3.10 and 4.70 in the upper part in the second rep. However, the jet was evaluated using a slow, medium and fast dispensing. After forty seconds, the slow dispensing resulted in a value of 3.07 in the lower portion and 3.17 in the upper portion, the average dispensing resulted in a value of 3.06 in the lower portion and 3 , 17 in the upper portion and the rapid dispensing resulted in a value of 2.71 in the lower portion and 2.70 in the upper portion. Therefore, these results show the effectiveness of using a stream of concentrated liquid to mix the concentrated liquid with the white liquid. Therefore, an effective stream of concentrated liquid can provide a mixture that has a pH variation between the upper portion and the lower portion of a container of approximately 0.3. In fact, this result was obtained within 10 seconds of the dispensation.

Accordingly, each nozzle was evaluated to determine a mixing capacity value. The mixing capacity value is a visual test that is measured on a scale of 1-4, where 1 is excellent, 2 is good, 3 is regular and 4 is poor. The poor rating coincides with a container that has layers of unmixed liquid, that is, a layer of water that rests on the concentrated liquid layer or has an otherwise non-functional nozzle. The regular rating coincides with a container that presents a small amount of mixing between water and concentrated liquid, but that finally has distinctive layers of concentrated liquid and water, or that the operation of the nozzle is poor for some reason. The rating of good coincides with a container that has a desirable mixing in more than half of the container although it also has small layers of water and concentrated liquid on both sides of the mixed liquid. The rating of excellent coincides with a desirable and well mixed liquid, without a significant separation, or with a smaller, easily removable separation of layers of concentrated liquid or water.

The test dispensed 4 cc of concentrated liquid, which was 125 g of citric acid in 500 g of H2O, SN949603 5% (flavor) and Blue No. 2 1.09 g / cc, in a 250 ml beaker containing 240 ml of water The concentrated liquid has a viscosity of approximately 4 centipoise. The following Table 3A shows

the results of the mixing test and the value of the mixing capacity of each nozzle.

Table 3A: Value of the mixing capacity of each nozzle

Nozzle

O_015

Or 020

Or 025

V21_070

V21 100

V21_145

V21 200

Mixing capacity value

As illustrated in FIGURE 7, a representation of the beaker resulting from the mixing capacity test for each nozzle evaluated is shown. Dotted lines were added to indicate approximate boundaries between separate, easily identifiable layers. From the table above and the drawings in FIGURE 7, all nozzles with a diameter of 0.025 inches and a hole with a square edge, 0.070 inches with eyelet X and 0.100 inches with eyelet X produced mixed liquids with excellent capacity values mixing, where a homogeneous mixture of a generally uniform color is observed in the beaker. The nozzles with a diameter of 0.020 inches of square edge orifice, 0.145 inches with eyelet X and 0.200 inches with eyelet X produced mixed liquids with a good mixing capacity value, where small layers of visible water and concentrated liquid were observed after adding 4 cc of concentrated liquid. The 0.015 inch nozzle with a square edge bore produced a mixed liquid that would have qualified for a good mixing capacity value, but received a poor mixing capacity value due to the time it took to supply 4 cc of the concentrated liquid, which was considered undesirable for a potential consumer.

In another test, the value of the mixing capacity was measured based on the squeeze pressure by injection of a pulse of air into the container with various valve configurations. More specifically, the test was carried out for a simulated crushing calibrated as "soft", "medium" and "strong". A pulse of pressurized air is injected into the container that simulates a squeeze force (although the test does not really squeeze the side walls). At the beginning of each repetition of the test, the air pressure regulator is adjusted to the desired pressure. The outlet of the air pressure regulator is connected by tubes to an airtight pressure adapter that is in an opening formed in the central portion of the bottom of the container. The container can be between approximately 10 degrees and 0 degrees from the vertical. Approximately 2 feet of 5/32 ”tubes extend from a pneumatic button valve downstream with respect to the air pressure regulator to the hermetic pressure adapter. The container is filled for each test to its maximum preferred volume (which may be less than the total volume of the container). The button is pressed for a calculated time to result in a white dosage volume. The nozzle of the container is arranged between 2 and 4 inches above the target. The same protocol was used to determine other parameters associated with simulated crushing, as described in this documentation.

The results are consistent with the actual crushing test, and show that larger X-eyelet nozzles cause more splashing. For the simulated squeeze examples in this documentation, time was considered necessary to supply 4 cc of concentrated beverage from a container containing approximately 49 cc of concentrate in a total volume of approximately 65 cc. The container had a shape similar to that illustrated in FIGURE 6, a screw cap 24-4 10 for holding the nozzle, a high density polyethylene wall with a thickness of approximately 0.03 inches, a section from the bottom from the container to the valve approximately 3 inches, a thickness of approximately 1.1 and approximately 2.25 inches in maximum width with a neck approximately one inch in diameter. The concentrate had a density of approximately 1.1 gm / cc, 4 cP and sufficient color to provide an indication of color in the final beverage. The results of the simulated mixing capacity value are detailed below in Table 3B.

Table 3B: Value of the mixing capacity of each nozzle (simulated crushing)

<td>Nozzle</td><td>Pressure of</td><td>Pressure of</td><td>Pressure of</td><td>Value of</td>

<td></td><td>crushed</td><td>crushed</td><td>crushed</td><td>capacity of</td>

<td></td><td>soft (40)</td><td>medium (60)</td><td>strong (100)</td><td>mixed</td>

<td></td><td>(WC</td><td>(WC</td><td>(WC</td><td>average</td>

<td></td><td>inches)</td><td>inches)</td><td>inches)</td><td></td>

As previously described, another important feature of a nozzle used to deliver a concentrated liquid is the amount of splashing or splattering that occurs when the concentrated liquid is dispensed in a liquid container. The dyes of the concentrate contained in the concentrated liquid can dye the surrounding surfaces, as well as the clothing and skin of the container user. Because of this, each nozzle was also evaluated according to an impact splash factor. In the impact splash test, a 400 ml beaker containing blue-dyed water was used up to 1 inch from the edge of the beaker. A circular coffee filter was then secured to the beaker using an elastic rubber band, such that the filter had a generally flat surface positioned 1 inch above the edge of the beaker. Being one inch above the edge of the beaker, the coffee filter included a side wall that when splashed indicates the liquid leaving the beaker in a lateral orientation, which due to the dyes as previously described It is undesirable. The coffee filter also included a cutout that extends slightly over the upper surface so that the liquid could be supplied in the container. A bottle was then held to which the nozzles had been secured above the perimeter of the beaker and liquid was dispensed five times in the center of the beaker. The coffee filter was then removed and examined to determine the impact splash factor for each nozzle. The impact splash factor is a visual test that is measured on a scale of 1-4, where 1 is excellent, 2 is good, 3 is regular and 4 is poor. The excellent rating coincides with a filter with no or small splashes in the central area of the filter positioned above the beaker and substantially minimal splashes outside this central area. The rating of good coincides with a filter that has splashes in the central area and small splashes outside the central area. The regular rating coincides with splashes in the central area and medium-sized splashes outside the central area. The poor rating coincides with a filter that has splashes in the central area and large splashes outside the central area.

Table 4A: Impact splash factor of each nozzle

Nozzle Impact

O 015 _ O_020

O_025

V21_070

V21J00

V21 145

V21 200

Splash factor

As illustrated in FIGURES 8-14 and indicated in Table 4A above, impact splash factors were identified for each nozzle evaluated. The 0.015 inch and 0.020 inch nozzle with a square edge hole, as well as the 0.070 inch nozzle with an X eyelet received an excellent impact splash factor because the splash created by the liquid jet did not create substantial splash marks on the sidewall of the coffee filter during the test, as illustrated in FIGURES 8, 9 and 11, respectively. The 0.025 inch nozzle with square edge bore caused a few small splash marks against the impact on the sidewall of the coffee filter, as illustrated in FIGURE 10 and therefore received an impact splash factor of 2 . The nozzles of 0.100 inches and 0.145 inches with eyelet X caused large splash marks to impact on the side wall as illustrated in FIGURES 12 and 13 and consequently received an impact splash factor of 3. Finally, the 0.200 inch nozzle with eyelet X produced substantial marks on the side wall of the coffee filter, which indicates that a large amount of liquid was forced out from the beaker. Because of this, the 0.200 inch nozzle with eyelet X received an impact splash factor of 4.

A similar test was carried out to determine the impact splash factor as previously described, but with a soft, medium, and strong strong air pulse that was intended to simulate the crushing force (although the test did not really squeeze the side walls). At the beginning of each repetition of the test, the air pressure regulator is adjusted to the desired pressure. The outlet of the air pressure regulator is connected by tubes to an airtight pressure adapter in an opening formed in the central portion of the bottom of the container. The container can be between approximately 10 degrees and 0 degrees from the vertical. Approximately 2 feet of 5/32 ”tubes extend from a pneumatic button valve downstream with respect to the air pressure regulator to the hermetic pressure adapter. The container is filled for each test to its maximum preferred volume (which may be less

than the total volume of the container). The button is pressed for a calculated time to result in a white dosage volume. The nozzle of the container is arranged between 2 and 4 inches above the target. The simulated crushing test was carried out. The results are consistent with the actual crushing test, and show that larger X-eyelet nozzles cause more splashes. For the simulated squeeze examples in this documentation, time was considered necessary to supply 4 cc of concentrated beverage from a container containing approximately 49 cc of concentrate in a total volume of approximately 65 cc. The container had a shape similar to that illustrated in FIGURE 6, a high density polyethylene wall with a thickness of approximately 0.03 inches, a section from the bottom of the container to the valve approximately 3 inches, a thickness of approximately 1.1 and approximately 2.25 inches in maximum width with a neck approximately one inch in diameter. The concentrate had a density of approximately 1.1 gm / cc, 4 cP and sufficient color to provide an indication of color in the final beverage.

Table 4B: Impact splash factor of each nozzle (simulated)

<td>Nozzle</td><td>Pressure of</td><td>Pressure of</td><td>Pressure of</td><td>Value of</td>

<td></td><td>soft crushed (40) (WC inches)</td><td>medium crushed (60) (WC inches)</td><td>strong crushed (100) (WC inches)</td><td>average mixing capacity</td>

FIGURE 15 illustrates the mixing capacity values and impact splash factors obtained for each of the nozzles evaluated using the actual crushing test. These test values can be combined, that is, added, to determine the performance values of concentrated liquids for each nozzle. In the test, it was found that the 0.070 inch nozzle with X eyelet produced a concentrated liquid yield value of 2, since it showed excellent mixing and also created minimal impact splashes. After that, the nozzles of 0.020 inches and 0.025 inches of hole were found

Square-edge had a value of 3 to produce a good overall final product. The 0.015 inch nozzles with a square edge and 0.100 inch holes with X eyelet both received a value of 4, while the 0.145 inch and 0.200 nozzles with X eyelet received values of 5 and 6, respectively. From these results, the yield value of concentrated liquid for the nozzle used with the container described in this documentation should be in the range of 1-4 to produce a good product, and preferably 2-3.

Then the average speed of each nozzle was calculated using a soft and strong force. For each nozzle, a bottle of water was placed horizontally at a height of 7 inches from the surface. The desired force was then applied and the distance to the center of the resulting watermark was measured within 0.25 feet. Air resistance was not taken into account. This was repeated three times for each nozzle with both forces. The averages are shown in the following Table 5.

Table 5: Average speed calculated for each nozzle using a soft force and a strong force

<td>Nozzle</td><td>Speed (mm / s) (Smooth)</td><td>Speed (mm / s) (Strong)</td>

Next, each nozzle was evaluated to determine how many grams per second liquid is dispensed through the nozzle for both soft and strong forces. The force was applied for three seconds and the mass of the dispersed liquid was weighed. This value was then divided by three to obtain the grams dispersed per second. The following Table 6 shows the results.

Table 6: Mass flow for soft and strong forces with each nozzle

<td>Nozzle</td><td>Mass flow (g / s) (Soft)</td><td>Mass flow (gis) (Strong)</td>

4,16

4,70

2,36

2,49

V21_145 V21_200

As illustrated in FIGURE 16, the graph shows the difference in mass flow between the soft and strong forces for each of the nozzles. When applied to a concentrated liquid, a relatively small delta value for mass flow is desirable because this means that a consumer will supply a generally equal amount of concentrated liquid even when different squeeze forces are used. Thus an approximately uniform amount of mixture is advantageously supplied, which when applied in a beverage directly affects the taste, for equal crushing times with different crushing forces. As shown, the nozzle of 0.100 inches, 0.145 inches and 0.200 inches with eyelet X dispenses significantly more grams per second, but they also have a greater difference between the soft and strong forces, which makes a uniform crushing force more important when the product is dispensed to produce consistent mixtures.

The mass flow for each nozzle can then be used to calculate the time it takes to supply 1 cubic centimeter (cc) of liquid. The test was conducted with water, which has the property that 1 gram is equal to 1 cubic centimeter. Therefore, one divided by the previous mass flow values provides the time to supply 1 cc of liquid through each nozzle. These values are shown in the following Table 7A.

Table 7A: Time to supply 1 cubic centimeter of liquid with soft and strong forces for each nozzle

<td>Nozzle</td><td>Time to supply 1 cc (s) (Soft)</td><td>Time to supply 1 cc (s) (Strong)</td>

The ease of use of the test showed that a reasonable time range for delivering a dose of concentrated liquid comprises from about 0.3 seconds to about 3.0 seconds, which includes the times that a consumer can control the dispensing of the concentrated liquid or that I would like to tolerate to obtain a reasonably determined amount of the concentrated liquid. A range of approximately 0.5 sec per cc to approximately 0.8 sec per cc provides a sufficient amount of time from the point of view of the user's reaction, with a standard dose of approximately 2 cc per 240 ml or approximately 4 cc for a standard size water bottle, while it is not too cumbersome to supply the standard dose. The 0.020-inch nozzles with a square edge orifice, 0.025 inches with a square edge orifice and 0.070 inches with an X eyelet showed reasonable behavior within these values regardless of whether a soft force or a strong force was used. The dispensing test and calculations were carried out using "soft", "medium" and strong air injections to simulate the corresponding squeeze forces in order to calculate the amount of time needed to supply 4 cc of concentrated beverage from a container containing approximately 49 cc of concentrate in a total volume of approximately 65 cc. First, the mass flow rate is determined by inverting the container and placing it approximately 6 inches above a collecting tray arranged on a load cell of an Instron equipment. The aforementioned pressure application system then simulates the squeeze force for a "soft", "medium" and "strong" squeeze. The Instron output can be analyzed to determine the mass flow rate. Second, the mass flow rate can then be used to calculate the time needed to deliver a desired volume of concentrate, for example, 2 cc, 4 cc, etc.

Generally, the dispensing time should not be too long (since this disadvantageously may result in greater variation and less consistency in the amount dispensed) nor should it be too short (since this may lead disadvantageously to the impossibility of standardizing the quantity dispensed within a reasonable range). The dispensing time can be measured on a scale of 1 to 4, where 1 is an easily controllable quantity or dose whose duration is sufficient to allow a certain standardization without too much variation (for example, an average of between 1-3 seconds per 4 cc); 2 is a dose of duration of slightly greater or lesser, but which is still controllable (for example, an average of between 0.3 and 1 or between 3 and 4 seconds for 4 cc); 3 It is a difficult dose to control because its duration is too short or too long, which allows either a minimal opportunity for standardization or an opportunity too large for standardization

(for example, an average of approximately 0.3 (with some, but not all, data less than 0.3) or between approximately 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 (for example, an average of less than 0.3 (all data being less than 0.3) or greater than 10 seconds for 4 cc ). Next, the qualification of the resulting dispensing time is determined based on an average of the "soft", "and" strong "simulated squeezes. The results are shown in Table 7B.

Table 7B: Time to supply 4 cc of concentrated beverage (simulated crushing)

<td>Nozzle</td><td>Pressure of</td><td>Pressure of</td><td>Pressure of</td><td>Value of</td><td>Rated</td>

<td></td><td>soft crushed (40) (WC inches)</td><td>medium crushed (60) (WC inches)</td><td>strong crushed (100) (WC inches)</td><td>average mixing capacity</td><td>n</td>

The value of the mixing capacity, the impact splash and the dispensing time rating (either with real or simulated crushing) can be multiplied with each other to determine a value of the concentrated liquid dispensing functionality (LCDFV) . A low LCDFV is preferred. For example, it is preferred that it be from 1 to 4. The examples of LCDFV for the value of the mixing capacity, the splash of impact and the qualification of the dispensing time with simulated crushing mentioned previously are indicated in the following Table 7C. The results show that the V2 1070 valve and the orifice 0025 have the lowest LCDFV. Although hole 0025 has an LCDFV value less than that of valve V21 070, the hole would not pass the drip test.

Table 7C: Time to supply 4 cc of concentrated drink (simulated crushing)

Nozzle _ _O_015 '__Ó_020

Ó_025 'V21¿070

LCDFV

6,7

3.3

1.3

2,0

V21_100

V21 145

V21 200

2,7

10,0

12,0

The areas of each of the openings are shown in the following Table 8.

Table 8: Areas of nozzle openings for a soft and strong force

<td>Nozzle</td><td>Opening area (mm2) (Soft)</td><td>Opening area (mm ') (Strong)</td>

The circular areas of the openings of the SLA nozzles were calculated using the eyelets X multiplying the amount of dispensing calculated, dividing by the speed calculated for both soft and strong forces.

Finally, the second moment for each nozzle was calculated using both soft and strong forces. This is calculated by multiplying the calculated mass flow by the calculated speed. The following Table 9A shows these values.

Table 9A: Moment-second of each nozzle for soft and strong forces (actual crushing)

Nozzle

O 015 _O_020 \ O 025 V21_070 V21_100 V2lZl45 V21 200

Moment * Second (Soft) 3803 7420 8854 8875 13852 11660 9961

Moment * Second (Strong) 6556

11686

15457 15781 30502 25496 25068

The second moment of each nozzle was also determined using the procedure indicated previously to generate simulated "soft", "medium" and "strong" squeezes using a pressurized air pulse. The mass flow rate (indicated in Table 9B) was multiplied by the speed (indicated in Table 9C) to obtain the second moment corresponding to the simulated crushing (indicated in Table 9D).

Table 9B: Mass flow rate (g / s) of each squeeze nozzle

simulated

<td>Nozzle I</td><td>Crushing pressure</td><td>Crushing pressure</td><td>Crushing pressure</td><td>Mass flow rate</td>

<td></td><td>Soft (40) (WC inches)</td><td>medium (60) (WC inches)</td><td>strong (100) (WC inches)</td><td>average (g / s)</td>

<td>Table 9C:</td><td>Initial velocity</td><td>(mm / s) of each</td><td>nozzle for</td><td>squeezes</td>

<td>simulated</td><td colspan="4"></td>

<td>j Nozzle i t</td><td>Soft crushing pressure (40) (WC inches)</td><td>Medium Crush Pressure (60) (WC inches)</td><td>Strong crushing pressure (100) (WC inches)</td><td>Average initial speed (mm / s)</td>

Table 9D: Moment-second of each nozzle for soft, medium and strong simulated squeezes

<td>Nozzle</td><td>Pressure of</td><td>Pressure of</td><td>Pressure of</td><td>Moment *</td>

<td></td><td>crushed</td><td>crushed</td><td>crushed</td><td>Second</td>

<td></td><td>soft (40)</td><td>medium (60)</td><td>strong (100)</td><td>average</td>

<td></td><td>inches)</td><td>inches)</td><td>inches)</td><td></td>

<td>The values</td><td colspan="3">moment-second correlate with</td><td>the capacity of</td>

<td colspan="4">mixed from a jet of liquid coming out of a nozzle because</td><td>It is the product of</td>

Mass flow and speed, then it is the amount and speed of the liquid that is being dispensed from the container. However, tests have shown that a range of means indicates that a consumer will supply a generally equal amount of concentrated liquid even when different crushing forces are used. This advantageously provides an approximately uniform mixture for the same crushing times with different crushing forces. The results for real and simulated crushing are consistent. As previously shown, the imitation of the performance of a hole with a valve can result in more consistent moment-second values for soft versus strong squeezes, as well as for a range of simulated squeezes, while also providing the drip functionality of the valve.

As illustrated in FIGURE 17, the graph shows the difference for the moment-second values between the soft and strong forces for each nozzle. When applied to a concentrated liquid, the second moment with a relatively small delta value of moment-second is desirable because a delta value of zero coincides with a constant moment-second regardless of the crushing force. A delta value of the second moment less than about 10,000, and preferably 8,000, provides a sufficiently small variation in the second moment between a soft force and a strong force such that a jet produced with a container in this range will have a impact energy in a white liquid that is generally the same, which will produce a mixture in general the same. As shown, all hole openings and 0.070 inch nozzles with eyelet X produced a second-moment A that would produce generally comparable blends, whether strong force and soft force are used. Other acceptable moment-second delta values may be approximately 17,000 or less or approximately 12,000 or less.

Yet another important feature is the ability of a concentrated liquid container to deliver a concentrated liquid in a generally linear manner over a whole range of concentrated liquid filling quantities in the container when a constant pressure is applied for a constant time. The nozzles were evaluated to determine the amount by weight of concentrated liquid dispensed at a pressure that allowed to achieve a controllable minimum speed for a constant period of time when the concentrated liquid is filled to a high, medium and low level of concentrated liquid inside the container . The following Table 10 shows the results of this test.

Table 10: Amount dispensed with variable fillers of concentrated liquid

<td>Nozzle</td><td>Large (g)</td><td>Medium (g)</td><td>Low (g)</td>

As previously described, a good flow linearity, or a small change in mass as the container is emptied, allows the consumer to use a consistent technique, a consistent pressure applied for a consistent period of time, at any filling level. to deliver a consistent amount of concentrated liquid. FIGURE 18 shows a graph indicating the maximum variation between two values in Table 10 for each nozzle. As shown in FIGURE 18 and in Table 10, the maximum variation for all 0.070-inch, 0.100-inch square-edged orifice nozzles with eyelet X is less than 0.15 grams in a medium, high-fill fan or low liquid concentrated in the container. However, the 0.145 inch and 0.200 inch nozzles with eyelet X measures showed a maximum variation of 0.91 grams and 1.2 grams, respectively. This is probably due to the variability inherent in the alteration of the area of the opening with different pressures in combination with the greater amount of liquid flowing through the nozzle. Accordingly, a desirable nozzle has a maximum variation in flow linearity at varying filling levels less than 0.5 grams, and preferably less than 0.3 grams, and more preferably less than 0.15 grams.

As previously mentioned, the container is configured to offer protection against an involuntary drip. In the exemplary embodiment, this is achieved by using the eyelet designed to bend in order to allow the product to be dispensed from the container and return at least partially to its original position to seal the outlet of any unwanted flow of liquid. through the valve. Drip protection does not mean that the container will never drip under any conditions. Instead, the container is designed to provide substantial drip protection. This can be measured using a drip index value. The method of calculating the drip index value includes providing an empty container, providing a communication passage in the lower region of the container between the atmosphere and the interior of the container that has a cross-sectional area of at least 20% of the cross-sectional area. maximum of the container, fill the container with through the communication step, invert the container so that the exit points down, remove or open any lid that covers or obstructs the exit and count the amount of drops of water that fall from the container over a 10 minute period. The number of drops counted is the drip index value. In a preferred container, such as the one described in this documentation, which has the V21_070 valve nozzle with eyelet X and is illustrated in FIGURE 6 (but without depression), the tests showed that it had an index value of zero drip This indicates that the container provides at least substantial protection against dripping. While a drip index value of zero is preferred, other suitable values may include any number in the range of 1-10, with lower values being preferred.

The containers described in this documentation are suitable for many different types of concentrated liquids. Preferably, the concentrated liquids are advantageously suitable for cold filling, then maintaining a shelf life of at least twelve months at ambient temperatures. This can be achieved through a combination of a low pH and alcohol content to provide stability to ingredients otherwise they may be unstable. Compositions and associated methods may also include concentrated beverages having a low pH, reduced aqueous activity and alcohol. The reduced aqueous activity can be obtained by means of additional salts. Preferably, the compositions are not carbonated (for example, with CO2). In one embodiment, the concentrate can be diluted at least 25 times to obtain a drinkable beverage. Preferably the concentrate may have a pH between about 1.4 and 3.0 or 3.5 and about 3 to 35 weight percent alcohol.

Some concentrated drinks and beverages, such as juices, are filled hot (for example, at 93 degrees Celsius) during packaging, then sealed to prevent microbial growth. Other drinks, such as dietary drinks, may contain preservatives and can be filled cold during packaging (i.e., without pasteurization). Preferred compositions, given their combination of pH and alcohol levels, do not need heat treatments or additional mechanical treatments such as pressure or ultrasound to reduce microbial activity either before or after packaging. It is noted, however, that the possibility of applying these treatments to the compositions is not excluded. The material of

Packaging preferably also does not require additional chemical treatment or irradiation. While the manufacturing environment should be kept clean, there is no need for UV or the use of sterilizing materials. In summary, the product, the processing equipment, the packaging and the manufacturing environment should follow good manufacturing practices, but it is not necessary to apply aseptic packaging practices. As such, the compositions herein allow to reduce manufacturing costs.

Typically, the concentrates may be non-potable, and may optionally contain colors (artificial and / or natural), flavors (artificial and / or natural), sweeteners (artificial and / or natural), caffeine, electrolytes (including salts) and the like. It would not be necessary to use optional preservatives, such as sorbate or benzoate, to maintain the shelf life in some embodiments . The flavors would be stable in the acidic environment. The dilution of the alternative embodiments may be by cold filling, and they may have the ability to mix with water without further agitation. The alcohol content of the final drink should not exceed 0.5 percent by weight.

The concentration of the beverage can be 25 to 500 times to form the concentrate. A preferred range may be about 75 to 200 times of concentrate, and more preferably about 75 to 160 times. The concentrate may be non-potable before dilution and subsequent dilution and mixed with water. In addition to water, other drinkable liquids can be used in the dilution, such as juices, sodas, teas, coffee and the like. As an example, to clarify the term concentration, a concentration of 75 times would be equivalent to 1 part of concentrate per 74 parts of water (or other drinking liquid).

In determining the preferred dilutions (and hence the concentrations) of the ready-to-drink drinking beverage (RTD), various factors must be considered, in addition to the final percent by weight of alcohol, such as the sweetness and acid of the RTD drink. For example, the dilution can be expressed as the amount of dilution needed to provide a ready-to-drink beverage that has a level of sweetness equivalent to the amount of sweetness of a beverage that contains approximately 5 to 25 percent sugar. For example, the desired dilution can be expressed, by analogy, as a Brix grade equivalent of 5 to 25 and preferably in the range of about 8-14. A Brix grade can be defined as a unit of sugar contained in an aqueous solution. A Brix value of 1 degree can correspond to 1 gram of sucrose in 100 grams of solution. To the

For the purposes of the embodiments of this documentation, a Brix value of 1 degree can be compared, by analogy, with the amount of sweetener, natural or artificial, necessary to provide the expected amount of sweetness of an equivalent amount of sucrose. Alternatively, the dilution can be expressed as obtaining the desired RTD drink with an acid range of about 0.01 to 0.8 weight percent. In addition, the dilution can also be expressed as obtaining a desired RTD drink with preservatives in the range of up to about 500 ppm, but preferably up to 100 ppm.

The acid content of the concentrates can be any organic or inorganic acid of edible grade / allmentice, such as citric acid, malic acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid and the like. The pH range of the concentrate may be from about 3.0 to about 1.4 and preferably from about 2.3 and more preferably from about 2.2.

In some cases, an acidic buffer solution such as a conjugate base of any acid (for example, sodium citrate and potassium citrate), acetates, phosphates or any salt of an acid can be added to adjust the pH of the concentrate when the pH of the concentrate is less than desired. For example, potassium citrate can be used to bring the pH of about 1.3 (without a buffer solution) or 2.0 to about 2.3. See the following Table 11 where three examples are shown. In other cases, one of an undissociated salt of the acid can buffer the overall concentration. In one embodiment, the pH of the concentrate provides the desired antimicrobial effects, without it being so acidic as to degrade the flavor component. An additional benefit of the buffer solution may be a higher organoleptic quality of the final product in its diluted form. The buffer solution may offer a better overall acidic flavor “rounded to the diluted concentrate ready to drink. For example, citrate with citric acid may increase acidity better than if only citric acid was used. The preferred ratio of acid: buffer solution may be about 1: 1 or greater, preferably between 1: 1-40: 1 and more preferably about 7: 1 and about 15: 1. In any case, the predetermined ratio of acid: buffer solution contributes to antimicrobial effects and flavor stabilization.

Table 11: Formulas for the analysis of buffer solutions

<td></td><td>PH variant 1.5%</td><td>PH 2.0 variant %</td><td>PH 2.5 variant %</td>

<td>Water</td><td> 60,925</td><td> 58,675</td><td> 55,195</td>

<td>Citric Acid</td><td> 24,5</td><td> 24,5</td><td> 24,5</td>

<td>Potassium sorbate</td><td> 0,050</td><td> 0,050</td><td> 0,050</td>

<td>Citratedepotasio</td><td> 0,000</td><td> 2,250</td><td> 5,730</td>

<td>Limajimon</td><td> 11,5</td><td> 11,5</td><td> 11,5</td>

<td>Sucralose</td><td> 2,0</td><td> 2,0</td><td> 2,0</td>

<td>_Coior</td><td> 0,025</td><td> 0,025</td><td> 0,025</td>

<td>Total amount</td><td> 100,0000</td><td> 100,0000</td><td> 100,0000</td>

In the following Table 12, the variation in the degree of taste of test samples by pH over a period of 4 weeks is described. Lemon flavored concentrated liquid samples of the compositions herein were prepared at three different pH levels, 1.5, 2.0 and 2.5 and stored at three different storage temperatures, 0 degrees F, 70 degrees F and 90 degrees F. Samples stored at 0 F were the controls and it was assumed that there would be no significant degradation of taste over the entire test period. After 2 and 4 weeks, the concentrated liquid samples stored at 0 F and 70 F were removed from their storage conditions and diluted with water to the concentration of the ready-to-drink beverage. The ready-to-drink samples were then allowed to reach room temperature and were then evaluated by a panel (4-6 people). First, the panel was asked to taste the sample of pH 1.5 stored at 0 F and compare it with the sample of pH 1.5 stored at 70 F. Next, the panel rated the degree of difference for the overall flavor. The rating scale was 1 10, where 1 -3 was "very close", 4-6 was "different" and 7-10 was "very different". The same test was then repeated with samples at pH levels of 2.0 and 2.5. After moving to the next pH level, cookies were offered to the panel and rinsed with water. Samples stored at 90 F were also evaluated after 1 week, 3 weeks, 4 weeks and 5 weeks and compared with control samples stored at 0 F to assess the degree of difference in the manner previously described for samples stored at 70 F. The results show that as the pH increases, the stability of the flavor increases.

Table 12: Test of the degree of difference in taste

<td colspan="2">_Lime lemon saved at 70 F</td><td></td><td colspan="2">Lemon lime stored at 90 F</td><td></td>

<td>pH 1</td><td>2 weeks 3</td><td> 4</td><td>pH 1</td><td>2 weeks 3</td><td> 4</td>

<td>Scale</td><td>Very</td><td> 1-3</td><td></td><td>Scale</td><td>Very</td><td> 1-3</td><td></td>

<td>grade of</td><td>next:</td><td></td><td></td><td>grade of</td><td>next:</td><td></td><td></td>

<td>difference</td><td>Different:</td><td> 4-6</td><td></td><td>difference</td><td>Different:</td><td> 4-6</td><td></td>

<td></td><td>different:</td><td></td><td></td><td></td><td>different:</td><td></td><td></td>

The edible antimicrobials in the embodiments of the present documentation may include various edible alcohols, such as ethyl alcohol, propylene glycol or various combinations thereof. The alcohol content of the concentrate may be about 5 percent and about 35 percent based on the total weight, preferably between about 5 percent and about 15 percent by weight and more preferably about 10 percent by weight.

There are many additives that can be combined in concentrates. Flavors may include fruits, tea, coffee and the like and combinations thereof. The concentrate may also contain colorants, stabilizers, gums, salts or nutrients in any combination, as long as the desired weight percentage of pH and alcohol is maintained. Preferred formulations have stable sensory taste and color characteristics that do not change significantly in the highly acidic environment. In some formulations, natural or artificial preservatives may be added to complement antimicrobial stability, such as EDTA, sodium benzoate, potassium sorbate, sodium hexametaphosphate, nisin, natamycin, polylysine and the like. Additional preservatives, such as potassium sorbate or sodium benzoate, may be preferable in formulations containing, for example, less than 20 percent by weight of propylene glycol and / or less than 10 percent by weight of ethyl alcohol. . Nutrient additives may include vitamins, minerals, antioxidants and the like.

In some embodiments, the concentrate includes a sweetener. Useful sweeteners include sucralose, aspartame, stevia, saccharin, monatin, luo han guo, neotame, sucrose, fructose, cyclamate, acesulfame potassium or any other caloric or non-caloric sweetener and combinations thereof.

With respect to the following tables, examples of specific embodiments of different concentrate compositions are shown.

Table 13: Cold-filled concentrated drink (first example)

<td></td><td colspan="2">WHITE</td><td>RANK</td>

<td>INGREDIENTS</td><td>Percent in</td><td>MIN</td><td>MAX</td>

<td></td><td>weight</td><td></td><td></td>

<td>Water</td><td> 47,00</td><td> 30,00</td><td> 65,00</td>

<td>Citric acid</td><td> 20,00</td><td> 15,00</td><td> 40,00</td>

<td>K citrate</td><td> 0,75</td><td> 0,00</td><td> 4,00</td>

<td>Flavor</td><td> 17,45</td><td> 10,00</td><td> 30,00</td>

<td>___Sucralosa</td><td> 1,00</td><td> 0,50</td><td> 4,00</td>

<td>Ethanol</td><td> 13,00</td><td> 5,00</td><td> 30,00</td>

<td>Colors</td><td> 0,05</td><td> 0,005</td><td> 5</td>

Table 14: Cold-filled concentrated drink (second example)

<td></td><td colspan="2">WHITE</td><td>RANK</td>

<td>INGREDIENTS</td><td>Percent in</td><td>MIN</td><td>MAX</td>

<td></td><td>weight</td><td></td><td></td>

<td>Water</td><td> 49,00</td><td> 30,00</td><td> 65,00</td>

<td>Citric acid</td><td> 16,00</td><td> 5,00</td><td> 35,00</td>

<td>Malic acid</td><td> 5,00</td><td> 1,00</td><td> 30,00</td>

<td>K citrate</td><td> 0,71</td><td> 0,00</td><td> 4,00</td>

<td>Flavor</td><td> 15,99</td><td> 10,00</td><td> 30,00</td>

<td>Dried sucralose</td><td> 1,50</td><td> 0,50</td><td> 4,00</td>

<td>Ethanol</td><td> 11,00</td><td> 5,00</td><td> 30,00</td>

<td>Colors</td><td> 0,30</td><td> 0,03</td><td> 5</td>

Table 15: Cold-filled concentrated drink (third example)

<td rowspan="2">INGREDIENTS</td><td rowspan="2">WHITE low in electrolytes Percent in</td><td rowspan="2">WHITE rich in electrolytes Percent in</td><td colspan="2">RANK</td>

<td></td><td>weight</td><td>weight</td><td></td><td></td>

<td>Water</td><td> 55,41</td><td> 42,17</td><td> 20,00</td><td> 70,00</td>

<td>Citric acid</td><td> 17,9</td><td> 17,9</td><td> 5,00</td><td> 30,00</td>

<td>Potassium sorbate</td><td> 0,05</td><td> 0,05</td><td> 0,00</td><td> 0,10</td>

<td>K citrate</td><td> 1,5</td><td> 2,9</td><td> 0,00</td><td> 5,00</td>

<td>Flavor / alcohol</td><td> 12,2</td><td> 12,2</td><td> 1,00</td><td> 40,00</td>

<td>Sucralose</td><td> 2,01</td><td> 2,01</td><td> 0,00</td><td> 20,00</td>

<td>Malic acid</td><td> 4,5</td><td> 4,5</td><td> 0,00</td><td> 30,00</td>

<td>Colorant</td><td> 0,17</td><td> 0,20</td><td> 0,00</td><td> 2,00</td>

<td>Mono-K phosphate</td><td> 1,19</td><td> 4,13</td><td> 0,00</td><td> 10,00</td>

<td>Sum without Water:</td><td> 44,59</td><td> 57,83</td><td></td><td></td>

<td>Total amount:</td><td> 100</td><td> 100</td><td></td><td>Rank</td>

<td>Water Activity:</td><td> 0,93</td><td> 0,78</td><td> 0,6</td><td>Up to 1.0</td>

of the concentrate:

35,00

111,00

1,00

200,00

Sodium per 8 oz of drink (mg)

Potassium per 8 oz. 20.00 50.00 1.00 100.00 drink (mg)

Table 16: Cold-filled concentrated drink (fourth example)

<td></td><td>WHITE</td>

<td>INGREDIENTS</td><td>Weight percent</td>

<td>Water</td><td> 67,07</td>

<td>Citric acid</td><td> 11,8</td>

<td>Potassium sorbate</td><td> 0,05</td>

<td>K citrate</td><td> 1,08</td>

<td>Flavor / alcohol</td><td> 8,2</td>

<td>Liquid sucralose</td><td> 4,9</td>

<td>Mellic acid</td><td> 3,0</td>

<td>Mono-K phosphate</td><td> 0,4</td>

<td>REAL DENSITY</td><td> 1,09</td>

Table 17: Cold-filled concentrated drink (fifth example) _ INGREDIENTS __ Water

Citric acid Potassium sorbate K citrate Flavor / alcohol Liquid sucralose

Metic acid Ace-K Phosphate Mono-K NaCl

Total sum: real pH REAL DENSITY

WHITE Weight percent 61.03

11,2

0,05

1,02

7,8

4.7

2.8

0,6 2,0

8,8 100 1,78 1,16

Examples of Tables 13 to 17 include compositions for a cold-filled concentrated beverage that employs a combination of low pH values, such as less than about 3.5 and preferably in the range of about 1.7 to 2.4. The alcohol component may include ethanol, propylene glycol and the like and combinations thereof. The alcohol component can be found in the range of about 1 to about 35 percent by weight and preferably in the range of about 3 to 35 percent by weight. The alcohol component is included, in the examples described, in combination with the

flavor. However, the total alcohol by weight would still be within these ranges regardless of the combinations with the flavors. In addition, the examples in Tables 13 to 17 add various combinations of supplemental salts in the range of up to about 35 percent by weight, and preferably in the range of about 4 to 15 percent by weight. The colors can be artificial or natural and can be found in the range of 0.005 to 5.0 percent, preferably in the range of about 0.005 to 1 percent. In formulations that use natural colors, it may be necessary to use a greater weight percent to obtain the desired color characteristics.

For illustrative purposes only, in Tables 13 to 17, in addition to K citrate, the composition further includes additional components to decrease the aqueous activity of the formulation, for example, salts such as sodium chloride (NaCl) and potassium monophosphate. These additional salts may decrease the aqueous activity of the concentrate to increase antimicrobial stability. The “low electrolyte” target has low levels of NaCI and potassium monophosphate supplements and the “electrolyte rich” white has higher levels of NaCI and potassium monophosphate supplements. It is noted, however, that the major and minor ranges of supplements are included within the scope of these examples. The aggregate salts may result in a composition of a concentrated liquid beverage that can be concentrated at least 75 times, and preferably up to 100 times; and may result in reduced aqueous activity in the range of about 0.6 to 1 (preferably in the range of about 0.75 to 1.0).

The lower water activity further improves the shelf life and improves antimicrobial activity while also reducing alcohol and preservative supplements. Aqueous activity can be defined as the ratio of water vapor pressure in a closed chamber that contains a food to saturation water vapor pressure at the same temperature. Therefore, the aqueous activity may indicate the extent to which unbound water is available to act as a solvent or otherwise degrade a product or facilitate microbiological reactions. (See generally, United States Patents No. 6,482,465, Cherukuri, et al.). The salts may be salts containing Na + (sodium); K + (potassium); Ca2 + (calcium); Mg2 + (magnesium); Cl- (chloride); HPO4-2 (acid phosphate); HCO3- (acid carbonate); and the like; and different combinations thereof. Other aggregate salts may include electrolytes, such as: sodium citrate;

sodium monophosphate; potassium chloride; magnesium chloride; sodium chloride, calcium chloride; and the like; and combinations thereof. An additional advantage of these salts provides electrolytes for sports drinks. It is expected that these concentrated beverage compositions, within the ranges presented, exhibit antimicrobial effects without the use of preservatives and stability of their components for at least one year at ambient temperatures.

To verify the antimicrobial effect of the embodiments herein, studies were conducted using a variety of pH levels and alcohol levels to evaluate combinations that showed negative microbial growth or no growth. Generally, at higher pH (i.e., about 3 or more) and low alcohol content (i.e., less than about 5 percent by weight), some mold growth was observed. Formulations that showed negative microbial growth or none also passed the organoleptic sensory evaluation tests.

Specifically, the following Tables 18 and 19 show the results of antimicrobial tests for different variations of different potential concentrated beverages in terms of pH and alcohol content (Table 18 for EtOH and Table 19 for propylene glycol. Antimicrobial tests with EtOH are They divided into three types of crops: bacteria, yeasts and molds, and were evaluated for at least 3 months. Bacterial cultures contained: Gluconobacter oxidans, Gluconacetobacter diazotrophicus, Gluconacetobacter liquefaciens and / or Gluconobacter sacchari. The yeast cultures contained Zygosaccharomyces bailii, Saccharomyces cerevisiae, Candida tropicalis and / or Candida lypolitica. The mold cultures contained: Penicillium spinulosum, Aspergillus niger and / or Paecilomyces variotii. The table indicates the cultures that did not show growth, or negative, in comparison with the controls, where * indicates no microbial growth and * * * indicates some microbial growth. Studies with molds and yeasts were also carried out with samples where the alcohol was propylene glycol. For these samples, the pH was approximately 2.3 and had an aqueous activity of approximately 0.85 to 0.95. Table 19 shows a positive correlation between increased propylene glycol levels and increased antimicrobial effects.

Table 18: Results of antimicrobial tests | Variant

P-.<sup>2</sup>________ pH

3,0

3.0% EtOH

Bacteria Yeasts Mold

Everybody *

I

Table 19: Results of antimicrobial tests

<td></td><td colspan="2">Data for molds</td>

<td colspan="2">Propylene Glycol Level</td><td>Week 4</td>

<td></td><td>Data for yeasts</td>

<td colspan="2">Propylene Glycol Level Week 4</td>

<td>The studies</td><td>micro-test embodiments showed a</td>

similar low or absent antimicrobial activity. These included studies of salt formulations to decrease water activity. Specifically, in a formulation having a composition by weight percent of water of approximately 68 percent; citric acid at about 2 percent; potassium citrate approximately 1.5 percent; flavor / alcohol at approximately 8.5 percent; sucralose at about 1.9 percent; malic acid at about 17 percent; and Ace K at about 1.1 percent the aqueous activity was about 0.94. When the salt (NaCl) was replaced by water at a rate of about 7 percent by weight and 13 percent by weight, the aqueous activity dropped to about 0.874 and 0.809, respectively. These levels of water activity (for example, about 0.8) in combination with the low

pH and alcohol surprisingly provided an antimlcrobial effect that was typically only observed in previous formulations that had aqueous activities less than about 0.6. See the following Table 20. Therefore, the combination of low pH, alcohol (for example propylene glycol, ethanol and the like, and different combinations thereof) and a decreased aqueous activity creates a hostile environment for microorganisms. In combination with pH and aqueous activity, preferred embodiments may 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 20: Micro-test formulas for water activity

<td></td><td>Formula 1</td><td>Formula 2</td><td>Formula 3</td>

<td>Ingredients</td><td>water activity</td><td>exercise</td><td>exercise</td>

<td></td><td> 0,940%</td><td>aqueous 0.874%</td><td>aqueous 0.809%</td>

<td>Water</td><td> 68</td><td> 61</td><td> 55</td>

<td>Citric acid</td><td> 2</td><td> 2</td><td> 2</td>

<td>Potassium citrate</td><td> 1,5</td><td> 1,5</td><td> 1,5</td>

<td>Flavor / alcohol</td><td> 8,5</td><td> 8,5</td><td> 8,5</td>

<td>Sucralose - dry</td><td> 1,9</td><td> 1,9</td><td> 1,9</td>

<td>Malic acid</td><td> 17</td><td> 17</td><td> 17</td>

<td>Total amount</td><td> 100</td><td> 100</td><td> 100</td>

The manufacture of the present invention may include any number of variations to obtain the concentrated beverage with the desired pH values and alcohol content. In general, the method may include providing water and additives, then providing at least 5 weight percent alcohol, then providing an acid component to adjust the pH to less than about 3. This may include the addition of buffer solutions.

Other examples of suitable concentrated liquids are shown in the following Table 21. These examples can be used in combination with the aforementioned containers to provide a container with a concentrated beverage with a prolonged shelf life. These examples can also be used independently, for example, alone or with another type of container. It is noted that the flavoring fraction of the formulation, already listed, includes a combined flavor / alcohol component. The percentage by weight of alcohol in the formulation is indicated in parentheses. The alcohol can be ethyl alcohol, propylene glycol and

combinations thereof and are used as a solvent for the flavoring. The alcohol range may be from about 75 percent to about 95 percent of the flavor fraction of the formulation and preferably is about 90 percent.

<td colspan="9">Table 21: Examples of concentrated drinks</td>

<td>FORMULATIONS</td><td> 1</td><td> 2</td><td> 3</td><td> 4</td><td> 5</td><td> 6</td><td> 7</td><td> 8</td>

<td>Ingredients (% in</td><td> %</td><td> %</td><td> %</td><td> %</td><td> %</td><td> %</td><td> %</td><td> %</td>

<td>weight of</td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td>

<td>formulation)</td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td>

<td>-Water</td><td> 60-65</td><td> 52-58</td><td> 60-65</td><td> 60-65</td><td> 60-65</td><td> 70-75</td><td> 55-60</td><td> 58-63</td>

<td>Citric acid</td><td> 1-4</td><td> 15-20</td><td> 1-4</td><td> 5-9</td><td> 1-4</td><td> 0-1</td><td> 15-20</td><td> 15-20</td>

<td>_ Potassium substrate</td><td> 1-3</td><td> 1-3</td><td> 1-3</td><td> 1-3</td><td> 1-3</td><td> 0-1</td><td> 1-3</td><td> 1-3</td>

<td>JSujcralosa 25%</td><td> 5-10</td><td> 5-10</td><td> 5-10</td><td> 5-10</td><td> 5-10</td><td> 5-10</td><td> 5-10</td><td> 5-10</td>

<td>Malic acid</td><td> 15-20</td><td> 3-5</td><td> 15-20</td><td> 10-14</td><td> 13-17</td><td> 2-6</td><td> 0-2</td><td> 0-2</td>

<td>Acesulfame K</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-1,5</td><td> 0,5-</td>

<td>Potassium sorbate</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td><td> 0,01-</td>

<td>Flavoring</td><td> 7-12</td><td> 10-14</td><td> 7-12</td><td> 7-12</td><td> 10-14</td><td> 12-16</td><td> 10,5-</td><td> 6-10</td>

<td>(Alcohol)</td><td> (6-11)</td><td> 0-13)</td><td> (6-11)</td><td> (6-11)</td><td> (9-13)</td><td> (11-</td><td> 16 (9-</td><td> (5-9)</td>

<td>Caffeine Blend-</td><td></td><td></td><td></td><td></td><td></td><td></td><td> 2-4</td><td> 2-4</td>

<td>taurine</td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td>

<td>Sodium tricitrate</td><td></td><td></td><td></td><td></td><td></td><td></td><td> 1-3</td><td> 1-3</td>

<td>Colour</td><td> 0,05-</td><td> 0,051-</td><td> 0,065-</td><td> 0,1-0,9</td><td> 0,021-</td><td> 0,201-</td><td> 0,101-</td><td> 0,101</td>

<td colspan="2">The combination of the</td><td>nozzle</td><td>132 and Ic</td><td colspan="4">cover 126 with cap 148</td><td>and the</td>

Internal stem 149, as illustrated in FIGURES 19 and 20, advantageously provides multiple layers of loss protection, which is particularly important when used in combination with the aforementioned concentrated beverages. This exceptional protection is evident when compared to a cap such as a screw cap, as can be seen in a Visine bottle, but it is much easier to use, for example, a flip top cap versus a screw cap. As shown in the following Table 22, when using the V21_070 nozzle in the container, the amount of oxygen that enters the container closed in time is comparable to that of the Visine bottle with screw cap.

Table 22: Measured barrier properties such as the amount of oxygen entering time 'Day | 1 | | | 2 | | 4 J

<td>Variable</td><td>N °</td><td>% from</td><td>% from</td><td>% from</td><td>% from</td><td>% from</td><td>% from</td>

<td></td><td>sample</td><td>oxygen</td><td>oxygen</td><td>oxygen</td><td>oxygen</td><td>oxygen</td><td>oxygen</td>

<td>Contains</td><td> 1</td><td> 0,14</td><td> 0,15</td><td> 0,19</td><td> 2,04</td><td> 2,15</td><td> 2,87</td>

<td>Visine</td><td> 1</td><td> 0,05</td><td> 0,09</td><td> 0,13</td><td> 2,56</td><td> 2,77</td><td> 4,1</td>

The drawings and descriptions above are not intended to represent the only forms of the container and the methods in terms of construction details. Changes in the form and proportion of parties, as well as the substitution of equivalents, are considered as circumstances of suggestions or appropriate remedies. Similarly, although concentrated drinks and methods are described in this documentation together with specific embodiments, there are many alternatives, modifications and variations that will be apparent to those skilled in the art in light of the foregoing description.

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24158409	United States of America	P	2009-09-11
61241584	United States of America	–	2009-09-11
61320155	United States of America	–	2010-04-01
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CA2773701A1	Canada	A1	2011-03-17
WO2011031985A2	World Intellectual Property Organization (WIPO)	A2	2011-03-17
WO2011031985A3	World Intellectual Property Organization (WIPO)	A3	2011-08-11
WO2011031985A4	World Intellectual Property Organization (WIPO)	A4	2011-10-13
AR078421A1	Argentina	A1	2011-11-09
CA2748983A1	Canada	A1	2012-03-10
AU2010292122A1	Australia	A1	2012-04-12
AU2010292122A2	Australia	A2	2012-04-26
SG179076A1	Singapore	A1	2012-04-27
US2012114819A1	United States of America	A1	2012-05-10
MX2012002935A	Mexico	A	2012-06-01
EP2475584A2	European Patent Office (EPO)	A2	2012-07-18
CN102712396A	China	A	2012-10-03
US8293299B2	United States of America	B2	2012-10-23
JP2013504498A	Japan	A	2013-02-07
US2013045306A1	United States of America	A1	2013-02-21
US2013075430A1	United States of America	A1	2013-03-28
KR20130053381A	Republic of Korea	A	2013-05-23
RU2012114192A	Russian Federation	A	2013-10-20
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NZ598818A	New Zealand	A	2014-05-30
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US2015237905A1	United States of America	A1	2015-08-27
BR112012005422A2	Brazil	A2	2016-04-12
AU2010292122B2	Australia	B2	2016-06-16
JP2016188109A	Japan	A	2016-11-04
CN106185009A	China	A	2016-12-07
AU2016262647A1	Australia	A1	2016-12-08
RU2606327C2	Russian Federation	C2	2017-01-10
NZ714015A	New Zealand	A	2017-07-28
KR101809284B1	Republic of Korea	B1	2017-12-14
CN106185009B	China	B	2018-08-03
CA2773701C	Canada	C	2018-08-28
RU2016147566A	Russian Federation	A	2018-10-23
JP2018188228A	Japan	A	2018-11-29
AR110672A2This record	Argentina	A2	2019-04-24
EP3508436A1	European Patent Office (EPO)	A1	2019-07-10
AU2019257444A1	Australia	A1	2019-11-21
RU2016147566A3	Russian Federation	A3	2020-01-30
US2020087048A1	United States of America	A1	2020-03-19
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US2021002057A1	United States of America	A1	2021-01-07
US2021261318A1	United States of America	A1	2021-08-26
AU2019257444B2	Australia	B2	2021-10-21
EP3508436B1	European Patent Office (EPO)	B1	2024-11-20

Untitled record

Abstract

Term

BACKGROUND

SYNTHESIS

BRIEF DESCRIPTION OF THE FIGURES

DETAILED DESCRIPTION

EXAMPLES

V21 100

V21 200

V21J00

V21 145

V21 200

LCDFV

V21 145

V21 200

I

Priority claims7

Members51

Events

Numbers

Titles2

Classification