• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    improved containers. container improvements are provided, and in particular container improvements for preparing and dispensing frothy beverage and food products. the packaging may contain at least one primary liquid ingredient and one secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and an adjacent primary capsule separating the secondary ingredient of the primary ingredient. the capsule may be connected to the interior of the opposite walls of the packaging such that, while the opposing walls are moved, the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is ruptured and the primary and secondary ingredients are mixed.
    公开号:BR112013001254B1
    申请号:R112013001254-4
    申请日:2011-07-19
    公开日:2019-01-15
    发明作者:Kate Aurial Yauk；Jo-Ann Clark；Ayse Tulay Massey；Sian Henson；Leonard S. Scarola
    申请人:Koninklijke Douwe Egberts B.V.；
    IPC主号:
    专利说明:

    “PACKAGING AND METHOD FOR THE PREPARATION OF A FOAM DRINK OR FOOD PRODUCT” [0001] The invention concerns improvements in containers, and in particular improvements in containers for preparing and distributing foamy food and drink products.
    FUNDAMENTALS [0002] A few decades ago, traditional eating habits were eroded and this has led to a growth in the light snack food market. Light snacks are no longer restricted to snacks between meals, but are also taking the place of meals, for example, when workers have lunch at their desks.
    [0003] While consumers demand products that can be beneficial, more available, fun or, in general, more interesting, the success of any light snack product is still highly dependent on their convenience.
    [0004] Along with the development of light snack food products, there is a greater demand for a wider range of drinks and in particular there has been a rapid growth in packaged coffee products that have developed from a basic drink to a wide range of designed drinks to attract different consumer tastes. In particular, some of these drinks use higher quality coffees, which are leading to the development of beneficial foods in the form of foamed drink food products.
    [0005] A process for serving a ready-to-drink cappuccino is described in DE-A-4332387. This describes an extraction method using coffee powder that is mixed with liquid and stored in a container with a quarter air space up to the twentieth part of the container volume. Before opening and consuming, the containers are shaken until the foam has formed in the air space. The container is then opened and the drink is taken from the container or emptied into a separate beverage receptacle.
    Petition 870180067385, of 08/03/2018, p. 7/22
    2/13 [0006] Douwe Egberts Café Switch®, product launched in 2006 is described in US-A-2007/0031545 and comprises a packaging that can be used to prepare a coffee drink from a foaming liquid and a gas . The packaging comprises two chambers that are connected, between which the liquid and the gas can be moved by pressing each chamber consecutively. A flow separator placed in the connection passage helps mixing and foaming. After pumping, the packaging can be opened and the contents can be poured into a drinking container and completed with hot or cold water.
    [0007] Both of these prior art solutions, however, require vigorous agitation or some form of manual manipulation. Therefore, it is desirable to provide improved packaging for preparing a foaming drink or food product.
    SUMMARY [0008] Therefore, a packaging is provided for the preparation of a foamed drink or food product containing at least one primary liquid ingredient and a secondary ingredient, said packaging comprising at least one wall defining a chamber at least partially filled with primary ingredient, an outlet for dispensing the prepared product, and a breakable barrier separating the secondary ingredient from the primary ingredient, where at least one of the ingredients includes a foaming agent such that the foamed product is produced when the breakable barrier is broken and the primary and secondary ingredients mix.
    [0009] Preferably, the breakable barrier is a capsule that surrounds the primary ingredient.
    [0010] The capsule is preferably connected to the interior of the opposite walls of the packaging such that, while the opposite walls are moved again, the capsule breaks.
    [0011] Preferably, the packaging is elastically deformable
    Petition 870180067385, of 08/03/2018, p. 8/22
    3/13 between the normal expanded position and a compressed position, the movement from the compressed position to the expanded position is such that it breaks the capsule.
    [0012] Preferably, the application of manual pressure breaks the breakable barrier.
    [0013] The packaging preferably also comprises means for selectively opening and closing the outlet.
    [0014] The packaging preferably also comprises means for entering the air to selectively allow air to enter the chamber, which can be a one-way valve in at least one wall or a plurality of openings in at least one wall of one size which allows air to enter the chamber, but which substantially prevents the flow of liquid from the chamber.
    [0015] The outlet can provide the means of air intake.
    [0016] The outlet is preferably formed by breaking a portion of the packaging along a line of weakness.
    [0017] The outlet can comprise a nozzle or a path, construction which helps in the formation of foam.
    [0018] The means are preferably provided to break the barrier such as an actionable lever.
    [0019] Preferably, the barrier is located in a nozzle at the outlet.
    [0020] A method is also provided for preparing a foaming drink or food product from a primary liquid ingredient and a secondary packaging ingredient according to any of the preceding claims, comprising the steps of breaking through the barrier separating the ingredient secondary of the primary ingredient to allow the primary and secondary ingredients to mix and foam, opening the outlet and tightening the packaging to dispense the prepared product via the outlet.
    [0021] Packaging can be used to prepare a product
    Petition 870180067385, of 08/03/2018, p. 9/22
    4/13 finished foam, such as frothy whipped milk. Alternatively, these can be used to prepare a frothed product, such as frothed milk, which can be mixed with another ingredient or other beverage, such as coffee, to prepare a cappuccino. In particular, it is envisaged that these packaging can be used to replace the coffee blend used in the present and soft powder supplements that contain powdered cream and a foaming agent. Typically, a roasted and ground coffee (R & G) or a liquid coffee solution prepared from a small sachet of soluble coffee will be poured into it to provide a white foam coffee drink. The packaging described here allows a concentrated liquid milk / cream to be used to provide lactescence and foam.
    [0022] In another application, the packaging contains a milk / cream that replaces the two-step bag method (ie, a cream bag and an R&G bag) that are separately prepared and then combined to provide the foam white in the cafe. Using the new packaging, only one preparation step is necessary (for example, only coffee) and the frothed milk can be added directly to the coffee or vice versa.
    [0023] Using the packaging described here, it is easy to produce a final drink of approximately 300 ml, of which 50 ml are foam, 50 ml are coffee and 200 ml are milk.
    [0024] The foam produced can be aerated foam or mousse similar to that which can be dispensed from a can for desserts. The latter can also be used in combination with espresso to create a macchiato espresso drink. For this type of drink, 50 ml of concentrated cream (2 to 4 times concentrated) can be produced, which is foamed with minimal dilution and added on top of a separately prepared espresso.
    [0025] Another suitable application is to produce foamed chocolate (white, milk or dark chocolate) that can be used on top of an espresso or a cappuccino, or it can only be diluted to create a sparkling hot chocolate drink. A suitable recipe for the trainer would be 100 ml of coffee
    Petition 870180067385, of 08/03/2018, p. 10/22
    5/13 plus 20 g of foamed dark chocolate paste or 25 g of milk chocolate paste. Another recipe would be 200 ml of coffee plus 20 g of foamed dark chocolate paste or 25 g of foamed milk chocolate paste.
    [0026] In one form, a packaging is provided for the preparation of a foaming beverage or food product containing at least one primary liquid ingredient and a secondary ingredient, said packaging comprising at least one wall that defines a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, a breakable barrier separating the secondary ingredient from the primary ingredient, and a one-way valve on at least one wall allowing air to enter the chamber where at least one of the ingredients includes a defoaming agent such that the foamed product is produced when the breakable barrier is broken and the primary and secondary ingredients mix. The packaging may include means to selectively open and close the outlet. In addition, the outlet may be formed by breaking a portion of the packaging along a line of weakness, and the outlet may comprise a nozzle. In addition, the outlet can provide a path, construction which assists in the formation of foam. DETAILED DESCRIPTION [0027] The packaging will now be described by way of example only, with reference to the attached figures, in which:
    [0028] Figure 1 is a lateral cross-sectional elevation of a first packaging before filling;
    [0029] Figure 2 is a lateral cross-sectional elevation of the packaging of Figure 1 filled with a product;
    [0030] Figure 3 is a lateral cross-sectional elevation of the packaging of the
    Figure 1 with exhaust air;
    [0031] Figure 4 is a lateral cross-sectional elevation of a filled and sealed packaging;
    [0032] Figure 5 is a lateral cross-sectional elevation of the filled packaging of Figure 4, showing the opening of the outlet valve;
    Petition 870180067385, of 08/03/2018, p. 11/22
    6/13 [0033] Figure 6 is a lateral cross-sectional elevation of the induced gas packaging;
    [0034] Figure 7 is a lateral cross-sectional elevation of the packaging with the foamed product ready for dispensing;
    [0035] Figure 8 is a lateral transverse elevation of a filled packaging alternative to that of Figures 1 to 7;
    [0036] Figure 9 is a lateral cross-sectional elevation of the packaging of Figure 8 with the foamed product ready for dispensing;
    [0037] Figure 10 is a plan view of yet another filled packaging;
    [0038] Figure 11 is a transverse end elevation of the packaging of figure 10;
    [0039] Figure 12 is a plan view of the packaging of Figure 10 with the foamed product ready for dispensing;
    [0040] Figure 13 is a modification of the packaging of Figure 10 with the secondary ingredient capsule kept in a side chamber;
    [0041] Figure 14 is a transverse frontal elevation of another packaging with the foamed product ready to distribute; and [0042] Figure 15 is a plan view of another filled package.
    [0043] The drinks described below allow a foamed (foamy) food or drink product to be prepared by mixing a primary ingredient, which is in liquid form, with a secondary ingredient, which may be air, a gas, a powder containing air or gas, or other liquid. It should be noted that, in the context of this specification, the reference to "ingredient" may refer to a composition formed from a plurality of ingredients. The primary and secondary ingredients are separated until the preparation process begins. This can be achieved in several ways.
    [0044] The primary ingredient can be a liquid solution of coffee, milk or concentrated liquid cream, flavored milk and chocolate (white, milk or dark).
    Although it is intended that the packaging defoams a foamed primary ingredient, the primary ingredient may also contain a
    Petition 870180067385, of 08/03/2018, p. 12/22
    7/13 defoaming agent. Alternatively, the secondary ingredient can include a defoaming agent. The defoaming agent can be one of those described in US-A-2006/0040038, EP-A-1627572 and EP-A1627568 or any other suitable agent.
    [0045] A packaging 10, illustrated in Figures 1 to 7, is a deformable packaging that is filled with the primary ingredient. The secondary ingredient is air, which is removed in packaging 10 at the opening.
    [0046] The packaging 10 is preferably made of a semi-rigid liquid impermeable material, for example, polyethylene, polypropylene, polystyrene or high density polyester, or a laminate of two or more of these materials. The addition of an ethylene-vinyl alcohol polymer layer is desirable while this makes packaging 10 completely impermeable to gas. The preferred thickness of the walls falls in the range of 50 to 300 microns. The material, shape and composition of the casing 10, however, must be selected so that the casing 10 is elastically deformable when pressure is applied, but will return to its original shape when the pressure is removed. A convenient form for packaging 10 is a compressed sphere or sphere.
    [0047] The packaging 10 can be opaque, transparent or translucent and a suitable manufacturing process is injection molding.
    [0048] The walls 11 of the packaging 10 define a mixing chamber 12. It should be noted that the reference to "walls" should here be considered to incorporate a single continuous wall or multiple walls depending on the packaging design 10. The walls 11 include a outlet 13 which is preferably selectively opened and closed by means of sealing means 14. Outlet 13 can be a single orifice or a nozzle and the sealing means 14 can be a screw cap, stopper, adhesive peeling sheet or label or other suitable means depending on the nature of the outlet 13. The air inlet means 15, preferably in the form of a one-sided valve, are provided on one of the walls 11, preferably at a distance from the
    Petition 870180067385, of 08/03/2018, p. 13/22
    8/13 outlet 13, to selectively allow air to enter the chamber 12. A removable cover 16 can be used to seal the air inlet means 15, which is removed when the product is to be prepared. The removable cover 16 can also be a peelable adhesive sheet or label.
    [0049] Before filling, the empty packaging retains a normal expanded shape and configuration, as shown in Figure 1, and is filled with air. Chamber 12 is partially filled with primary ingredient 17 via outlet 13 (Figure 2) and air exits via outlet 13. Packaging 10 is compressed to evacuate any remaining air via outlet 13 and, when all the air has been evacuated, the outlet 13 is sealed with the sealing means 14 (Figure 4).
    [0050] When the food or beverage product is to be consumed, the consumer opens the air inlet means 15 by removing the cover 16 (Figure 5). The elastic nature of the packaging 10 causes it to expand to its original shape, sucking air (the secondary ingredient) again through the air inlet means 15 (Figure 6). The influx of air mixes at least partially with the primary ingredient 17. Depending on the nature of the primary ingredient 17, the influx of air may be sufficient to effect at least some foaming of the primary ingredient 17. However, the consumer may need to stir the packaging 10 to complete the defoaming action. The sealing means of the outlet 14 are then removed so that the prepared foam product can be poured or squeezed through the outlet 13.
    [0051] The ratio of primary ingredient to air in chamber 12 varies according to the nature of the primary ingredient and the desired amount of foamed ingredient. If a typical cappuccino is considered to comprise a third foam, a third espresso and a third milk, for 180 ml of cappuccino about 50 to 60 ml of foam are expected. For mousse-type applications, the air to liquid ratio can be around 50:50.
    [0052] In a modification of packaging 10, the means of entry
    Petition 870180067385, of 08/03/2018, p. 14/22
    9/13 air are provided through outlet 13. To prepare the drink, the sealing means 14 are removed from outlet 13 to allow air to enter chamber 12. Once the packaging 10 has recovered its normal pre-form established, the product can be dispensed or the sealing means 14 can be applied again to prevent the product from leaking during agitation.
    [0053] In another modified version of this packaging 10, the air inlet means 15 comprise small openings or perforations in the wall 11, the perforations being small enough to allow air to enter, but a minimum and liquid to escape.
    [0054] As yet another modification, an insert can be located inside the packaging 10 in the form of a mesh web, sphere, disc or other device, which helps to generate the foam and reduces or eliminates the need for additional agitation, alternatively a suitably shaped mesh, duct, or nozzle can be provided at outlet 13 to help generate foam while the product leaves packaging 10.
    [0055] A second packaging 20 is illustrated in Figures 8 and 9. This packaging 20 is made of a suitable elastically deformable semi-rigid material, as described above, which is impermeable to liquids and preferably to air. The walls 21 of the packaging 20 define a mixing chamber 22 and include an outlet 23 with sealing means 24 for sealing the outlet 23, which may have a configuration similar to that described above.
    [0056] Packaging 20 is filled with primary ingredient 17, and air is evacuated. A capsule 25 containing secondary ingredient 26 is located in chamber 22. Capsule 25 is made of a relatively frangible material, which is at least impermeable to liquids. Capsule 25 is attached to the interiors of opposite walls 21 of packaging 20. Primary ingredient 17 is therefore unable to mix with secondary ingredient 26, which is trapped within capsule 25.
    [0057] When packaging 20 is opened by removing the sealing medium, air is sucked through outlet 23 and packaging 20 is
    Petition 870180067385, of 08/03/2018, p. 15/22
    10/13 expands to its normal position causing capsule 25 to rupture and release its contents (secondary ingredient 26) to mix with primary ingredient 17 (Figure 9). The sealing means 24 can be replaced if agitation of the packaging is necessary.
    [0058] In this, and in other versions of the packaging that include a capsule, the secondary ingredient can be or includes a defoaming agent (such as that described in US-A2006 / 0040038, EP-A-1627572 and EP-A-1627568 or a bubble of compressed gas.
    [0059] This packaging 20 may also incorporate air inlet means similar to those described with respect to the first packaging 10 to allow air to enter during the product preparation process. This packaging 20 can also incorporate any of the other modifications described in relation to packaging 10.
    [0060] A third packaging 30 is illustrated in Figures 10 to 12. This packaging 30 is preferably made of a flexible material and it is not necessary for it to be elastically deformable. The materials described above may be suitable if they are thin enough to be flexible. The walls 31 of the packaging 30 again define the mixing chamber 32.
    [0061] The packaging 30 may have a preformed outlet as described above. Alternatively, and as illustrated, the walls 31 can be sealed at opposite ends of the packaging 30 through end seals 33 on one of which is located a weakening line 34, such as a laser counting line, and breaking point. 35 such as a notch. This allows the packaging 30 to be opened in a controlled manner, leaving an outlet 37 through which the foamed product can be dispensed.
    [0062] The air inlet means 36, such as a one-sided valve, can be provided on one of the walls 31, preferably at a distance from the outlet 37, to allow air to enter the chamber 32. A removable cover 36a seals the air inlet means 36, which is removed when the product is to be prepared.
    The removable cover 36a can also be a sheet or adhesive label for
    Petition 870180067385, of 08/03/2018, p. 16/22
    11/13 stripping.
    [0063] In chamber 32 a capsule 38 is located which contains the secondary ingredient. 26, which can be a defoaming agent, compressed air and / or gas. The capsule can be unrestricted and therefore able to move freely within the chamber or it can be restricted to a predetermined location.
    [0064] It may be necessary to leave a little air in the top space of the chamber 32 to allow the expansion of the mixture to occur. In one example, capsule 38 has a volume of 10 to 15 cm 3 and the primary ingredient occupies a volume of 50 to 100 cm 3 with a preferred top space of 25 to 50 of the total packaging volume.
    [0065] The capsule 38 is made of a material that can be broken when the consumer presses the capsule 38 (through the walls of the packaging 31) between his fingers, thereby breaking the capsule 38. The capsule 38 is at least impermeable to liquid and, if secondary ingredient 26 is gas or air, it is also impermeable to gas. Primary ingredient 17, therefore, is unable to mix with secondary ingredient 26, which is closed within capsule 38.
    [0066] To prepare the foamed product, the consumer squeezes the capsule 38 inside the packaging 30 until it breaks, releasing the secondary ingredient 26 to mix with the primary ingredient 17 so that the defoaming reaction is activated. If the housing 30 includes the air inlet means 36, it must also be opened to allow air to enter the chamber 32.
    [0067] The outlet 36 is opened and the foamed product is squeezed out of the outlet 36. Preferably, the outlet 36 is designed to provide a narrow and tortuous path which also helps in the formation of the foam while the product 18 is dispensed. The outlet 36 can also be provided with an eductor that allows air to be removed from the atmosphere and incorporated into the product as it is dispensed.
    [0068] In a modification of this packaging 30, shown in Figure
    13, the capsule 38 is contained in a side chamber 39 formed by creating a weak seal 40 between the opposite walls 31 of the packaging. This makes it more
    Petition 870180067385, of 08/03/2018, p. 17/22
    12/13 easy for the consumer to locate capsule 38 to break it. Alternatively, capsule 38 may be contained in a desired location by a loose fibrous web or other suitable means.
    [0069] A fourth packaging 40 is illustrated in Figure 14 This packaging 40 incorporates a lid 41 to which it is attached to capsule 42 containing secondary ingredient 26. This is kept on top of chamber 43, at the bottom of which is primary ingredient 17 .
    [0070] In order to prepare the product 18, the cap 41 is pushed or squeezed so as to break the capsule 42 and release the secondary ingredient 26. While the secondary ingredient 26 comes in contact with the primary ingredient 17 the foam is generated. Once the defoaming reaction has ended, an outlet 44 is opened at the base 45 of packaging 40 to dispense the foamed product in a cup 46 or other receptacle.
    [0071] Another alternative embodiment of the packaging has a general construction similar to that described above, and additionally comprises an actionable lever, which is moved by the action of opening the packaging or removing a layer, to break the capsule containing the secondary ingredient .
    [0072] In yet another version of packaging 50, which has a general construction similar to the one described above and is shown in Figure 15, instead of using a capsule located in the mixing chamber 32, the outlet is provided by a nozzle 51 which is filled with secondary ingredient 26. The nozzle 51 is provided with a closure 53, such as a removable cap or seal. A breakable barrier 52 such as a membrane separates the secondary ingredient from the primary ingredient 17 held in chamber 32. The barrier 52 is broken by tightening the packaging 50 to allow the primary and secondary ingredients to mix and the foaming action to occur. The closure 53 is removed from the nozzle 81 and the foamed product is then squeezed through the nozzle 51. In another modification, the primary and secondary ingredients 17 and 26 can be kept separate until the dispensing point.
    Petition 870180067385, of 08/03/2018, p. 18/22
    13/13 so that the primary ingredient only comes into contact with the secondary ingredient when it passes through the nozzle 53.
    权利要求:
    Claims (11)
    [1]
    1. Packaging (20, 30, 40, 50) for the preparation of a foaming drink or food product containing at least one primary liquid ingredient (17) and one secondary ingredient (26), said packaging comprising at least one wall (21, 31) defining a chamber (22, 32, 43) at least partially filled with the primary ingredient (17), an outlet (23, 31) for dispensing the prepared product, and a capsule (25, 38, 42 ) that surrounds the primary ingredient (17), separating the secondary ingredient (26) from the primary ingredient (17), characterized by the fact that said capsule is connected to the interiors of the opposite walls (21, 31) of the packaging (20, 30 , 40, 50) such that, while the opposite walls (21, 31) are still moved the capsule (25, 38, 42) breaks, in which at least one of the ingredients (17, 26) includes a foaming such that the foamed product is produced when the capsule (25, 38, 42) is broken and the ingredients primary and secondary mix.
    [2]
    2. Packaging (20, 30, 40, 50), according to claim 1, characterized by the fact that the packaging (20, 30, 40, 50) is elastically deformable between the normal expanded position and a compressed position, the movement from the compressed position to the expanded position being such that it breaks the capsule (25, 38, 42).
    [3]
    3. Packaging (20, 30, 40, 50), according to any of claims 1 or 2, characterized by the fact that the application of manual pressure breaks the capsule (25, 38, 42).
    [4]
    Packaging (20, 30, 40, 50) according to any one of claims 1 to 3, characterized in that it also comprises means for selectively opening and closing the outlet (23, 37, 44).
    [5]
    5. Packaging (20, 30, 40, 50), according to any one of claims 1 to 4, characterized by the fact that it also comprises the air intake means (36) to selectively allow air to enter the chamber ( 22, 32, 43).
    [6]
    6. Packaging (20, 30, 40, 50), according to claim 5,
    Petition 870180067385, of 08/03/2018, p. 20/22
    2/2 characterized by the fact that the air inlet means (36) comprise a unilateral valve in at least one wall (21,31).
    [7]
    7. Packaging (20, 30, 40, 50) according to claim 5, characterized in that the air inlet means (36) comprise a plurality of openings in at least one wall (21, 31) of a side that allows air to enter the chamber (22, 32, 42), but prevents the flow of liquid from the chamber (22, 32, 42).
    [8]
    Packaging, (20, 30, 40, 50) according to any one of claims 1 to 5, characterized by the fact that the outlet provides the means of entering the air (36).
    [9]
    Packaging (20, 30, 40, 50) according to any one of claims 1 to 8, characterized in that the outlet comprises a nozzle (51).
    [10]
    10. Packaging (20, 30, 40, 50), according to any one of claims 1 to 9, characterized by the fact that the outlet provides a path, whose construction assists in the formation of foam.
    [11]
    11. Method of preparing a foaming beverage or food product from a primary liquid ingredient (17) and a secondary ingredient (26) from a packaging (20, 30, 40, 50) as defined in any one of claims 1 to 10, characterized by the fact that it comprises the steps of breaking the capsule (25, 38, 42) that separates the secondary ingredient (26) from the primary ingredient to allow the primary and secondary ingredients (17, 26) to mix and foam, opening the outlet and tightening the packaging (29, 30, 49, 50) to dispense the prepared product through the outlet (23, 37, 44).
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    同族专利:
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    KR20130089252A|2013-08-09|
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    法律状态:
    2017-03-28| B25A| Requested transfer of rights approved|Owner name: KONINKLIJKE DOUWE EGBERTS B.V. (NL) |
    2018-06-05| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law|
    2018-12-04| B09A| Decision: intention to grant|
    2019-01-15| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 19/07/2011, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    GB1012106.9|2010-07-19|
    GB201012106A|GB2487895B|2010-07-19|2010-07-19|Improvements in containers|
    PCT/US2011/044491|WO2012012393A1|2010-07-19|2011-07-19|Improvements in containers|
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