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    • 专利摘要:
    ARTICLE HAVING LIQUID IMPREGNATED SURFACE, CONSUMER PRODUCT CONTAINER, CONTAINER AND APPLIANCE MANUFACTURING PROCESS. The present invention relates to an article having a surface impregnated with liquid. The surface includes a matrix of solid features (124) (e.g., non-toxic and/or edible features) spaced close enough to stably contain a liquid (126) therebetween or within, where the liquid is non-toxic and/or edible. The article can contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.
    公开号:BR112014023436B1
    申请号:R112014023436-1
    申请日:2012-06-13
    公开日:2021-05-04
    发明作者:Jonathan David Smith；Rajeev Dhiman；Adam T. Paxson；Christopher J. Love；Brian R. Solomon；Kripa K. Varanasi
    申请人:Massachusetts Institute Of Technology；
    IPC主号:
    专利说明:

    REFERENCE - CROSS TO RELATED PATENT APPLICATIONS
    [001] This patent application claims priority for and benefit of, and hereby incorporates by reference in its entirety, US Provisional Patent Application No. 61/614,941, filed March 23, 2012, and US Provisional Patent Application No. 61/651545, filed on May 24, 2012. TECHNICAL FIELD
    [002] This invention relates generally to self-lubricating and non-moisture surfaces for food packaging and other consumer product and processing equipment. BACKGROUND
    [003] The advent of micro/nano-engineered surfaces in the last decade has opened up new techniques for improving a wide variety of physical phenomena in thermofluid sciences. For example, the use of surface micro/nanotextures provided non-wet surfaces capable of less viscous drag, reduced adhesion to ice and other materials, self-cleaning, and water repellency. These improvements generally result from decreased contact (i.e., less wetting) between solid surfaces and adjacent liquids.
    [004] There is a need for improved self-lubricating, non-wetting surfaces for food packaging and food processing equipment. SUMMARY OF THE INVENTION
    [005] Generally, the invention relates to the surface impregnated with liquid for use in food packaging and food processing equipment. In some embodiments, surfaces are used on containers or bottles for food products, such as ketchup, mustard, mayonnaise, and other products that are poured, squeezed, or otherwise extracted from the containers or bottles. The surfaces described herein can also prevent leakage of chemical compounds from the walls of a food container or food processing equipment into the food, thereby improving the health and safety of consumers. In one embodiment, the surfaces provide barriers to diffusion of water or oxygen, and/or protect the contained material (eg, a food product) from ultraviolet radiation. Cost-effective processes for manufacturing these surfaces are described here.
    [006] Containers having liquid encapsulated linings described herein demonstrate surprisingly effective food - emptying properties. The embodiments described herein are particularly useful for use with containers or processing equipment for food or other consumer products that noticeably stick to processing containers or equipment (e.g., containers and equipment that comes in contact with such consumer products). For example, the modalities described herein have been found to be useful for use with consumer products that are non-Newtonian fluids, particularly Bingham plastics and thixotropic fluids. Other fluids for which embodiments described herein perform well include high viscosity fluids, zero shear rate high viscosity fluids (thinning-shear fluids), thickening with shear fluids, and fluids with high surface tension. Here, fluid can mean a solid or liquid (a substance that flows).
    [007] Bingham plastics (eg, limit stress fluids) are fluids that require a finite limit load before they begin to flow. These are more difficult to squeeze or pour from a bottle or other container. Examples of Bingham plastics include mayonnaise, mustard, chocolate, tomato paste, and toothpaste. Typically, Bingham plastics will not flow out of containers, even if placed upside down (eg, toothpaste does not flow out of the tube, even if held upside down). Modalities described here have been found to work well for use with Bingham plastics.
    [008] Thixotropic fluids are fluids with viscosities that depend on shear time history (and whose viscosities decrease when shear is continuously applied). In other words, thixotropic fluids over time to begin to thin. Ketchup is an example of a thixotropic fluid, as is yogurt. Modalities described here are found to work well with thixotropic fluids. Modalities described here also work well with high viscosity fluids (for example, fluids with more than 100 cP, more than 500 cP, more than 1000 cP, more than 3000 cP, or more than 5000 cP, for example). Modalities also work well with high zero shear rate viscosity materials (eg shear fluids - thinning) above 100 cP. Modalities also work well with high surface tension substances, which are relevant where substances are contained in very small bottles or tubes.
    [009] In one aspect, the invention is directed to an article including a surface impregnated with liquid, said surface including a matrix of solid features spaced sufficiently close together to stably contain a liquid therebetween, where the features and liquid are non-toxic and/or edible. In certain embodiments, the liquid is stably contained within a matrix independent of article orientation and/or under normal shipping and/or handling conditions. In certain embodiments, the article is a container for a consumer product. In certain embodiments, solid characteristics include particles. In certain embodiments, the particles have an average characteristic size in a range, for example, from about 5 microns to about 500 microns, or about 5 microns to about 200 microns, or about 10 microns to about 50 microns . In certain embodiments, the characteristic dimension is a diameter (for example, for roughly spherical particles), a length (for example, for roughly rod-shaped particles), a thickness, a depth, or a height. In certain embodiments, the particles include insoluble fiber, purified wood cellulose, microcrystalline cellulose, oat bran fiber, kaolinite (mineral clay), Japanese wax (obtained from berries), pulp (spongy part of plant stems), oxide ferric, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether, hydroxy ethyl cellulose , hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxy propyl methyl cellulose (HPMC), and/or ethyl hydroxy ethyl cellulose. In certain embodiments, the particles include a wax. In certain embodiments, particles are spaced randomly. In certain embodiments the particles are arranged with an average spacing of from about 1 micron to about 500 microns, or from about 5 microns to about 200 microns, or from about 10 microns to about 30 microns between adjacent particles or clusters. of particles. In certain embodiments, particles are deposited by spraying (eg, deposited by aerosol or other spraying mechanism). In certain embodiments, the consumer product comprises at least one member selected from the group consisting of ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, margarine, oil, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste. In certain embodiments, a food product is a sticky product (eg, candy, chocolate syrup, porridge, yeast porridge, doughy malt flour, toffee), food oil, fish oil, marshmallow, batter, batter, baked items, chewing gum, ball gum, butter, cheese, cream, cream cheese, mustard, yogurt, sour cream, curry, sauce, ajvar, currywurst sauce, parsley lizano, chutney, pebre, fish sauce, tzatziki, sauce sriracha, vegemite, chimichurri, HP sauce / brown sauce, harissa, kochujang, hoisan sauce, kim chi, cholula hot sauce, tartar sauce, tahini, hummus, shichimi, ketchup, Pasta sauce, Alfredo sauce, spaghetti sauce, frosting, toppings desserts, or whipped cream. In certain embodiments, the consumer product container is shelf stable when filled with the consumer product. In certain embodiments, the consumer product has a viscosity of at least about 100 cP at room temperature. In certain embodiments, the consumer product has a viscosity of at least about 1000 cP at room temperature. In certain embodiments, the consumer product is a non-Newtonian material. In certain embodiments, the consumer product comprises a Bingham plastic, a thixotropic fluid, and/or a shear-thickening substance. In certain embodiments, the liquid includes a food additive (eg, ethyl oleate), fatty acids, proteins, and/or a vegetable oil (eg, olive oil, light olive oil, corn oil, soybean oil , rapeseed oil, linseed oil, grape seed oil, linseed oil, canola oil, peanut oil, saffron oil, sunflower oil). In certain embodiments, the article is a component of food processing equipment. In certain embodiments, the article is a component of food processing equipment that comes into contact with food. In certain embodiments, the liquid-impregnated surface has a solid-to-liquid ratio of less than about 50 percent, or less than about 25 percent, or less than about 15 percent.
    [0010] In another aspect, the invention is directed to a process for manufacturing a container of a consumer product, the process including the steps of: providing a substrate; applying a texture to the substrate, the texture comprising a matrix of solid features spaced sufficiently close together to contain a liquid therebetween (e.g., stably contained when the container is in any orientation, or undergoing normal transport and/or handling conditions by the entire shelf life of the container); and impregnation of solid characteristics matrix with the liquid, where the solid characteristics and the liquid are non-toxic and/or edible. In certain embodiments, solid features are particles. In certain embodiments, the application step includes spraying a mixture of a solid and a solvent onto the textured substrate. In certain embodiments, solid insoluble fibers are purified wood cellulose, microcrystalline cellulose, oat bran fiber, kaolinite (mineral clay), Japanese wax (obtained from berries), pulp (spongy part of plant stems), ferric oxide , iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, ether cellulose, hydroxy ethyl cellulose, hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxy propyl methyl cellulose (HPMC), and/or ethyl hydroxy ethyl cellulose. In certain embodiments, the process includes the step of allowing the solvent to evaporate following the spreading of the mixture onto the textured substrate and prior to the impregnation step. In certain embodiments, the process includes the step of contacting a feature-impregnated matrix with a consumer product. In certain embodiments, the consumer product is ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, cake butter, margarine, oil, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, or toothpaste. In certain embodiments the consumer product is a sticky food (e.g., candy, chocolate syrup, porridge, yeast porridge, taffy), food oil, fish oil, mashmallow, pasta, batter, baked items, chewing gum, gum of ball, butter, cheese, cream, cream cheese, mustard, yogurt, sour cream, curry, sauce, ajvar, currywurst sauce, parsley lizano, chutney, pebre, fish sauce, tzatziki, sriracha sauce, vegemite, chimichurri, HP sauce / brown sauce, harissa, kochujang, hoisan sauce, kim chi, hot cholula sauce, tartar sauce, tahini, hummus, shichimi, ketchup, Pasta sauce, Alfredo sauce, Spaghetti sauce, frosting, dessert toppings, or whipped cream. In certain embodiments, the liquid includes a food additive (eg, ethyl oleate), fatty acids, proteins, and/or vegetable oil (eg, olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, linseed oil, canola oil, peanut oil, saffron oil, and/or sunflower oil). In certain embodiments, the step of applying texture to the substrate includes: exposing the substrate to a solvent (eg, solvent-induced crystallization), extrusion molding or blow molding a mixture of materials, roughing the substrate with mechanical action (by example, kneading with an abrasive), spray coating, polymer rotation, deposition of particles from solution (eg, layer-by-layer deposition and/or evaporation of liquid from a suspension of liquid and particle), extrusion or blow molding of a foam or foam-forming material (eg, a polyurethane foam), deposition of a polymer from a solution, extrusion or blow molding of a material that expands with cooling to leave a contracted surface or textured, applying a layer of material on a surface that is under tension or compression, non-solvent induced phase separation modality of a polymer to obtain a porous structure, micro-contact printing modality, laser raster modality, non-vapor solid texture nucleation modality (eg, de-sublimation), anodizing modality, milling, machining, serrating, beam milling - and, thermal or chemical oxidation modality, and/or chemical vapor deposition modality. In certain embodiments, texture application to the substrate includes spraying a mixture of edible particles onto the substrate. In certain embodiments, impregnation of feature matrix with liquid includes: spreading of encapsulating liquid over feature matrix, brushing of liquid over feature matrix, submersion of feature matrix in liquid, rotation of feature matrix, condensation of liquid onto the feature matrix, deposition of a solution comprising the liquid and one or more volatile liquids, and/or spreading the liquid onto the surface with a second immiscible liquid. In certain embodiments, the liquid is mixed with a solvent and then sprayed, because the solvent will reduce the viscosity of the liquid, allowing it to spray more easily and more evenly. Then the solvent will dry out of the coating. In certain embodiments, the process further includes chemical modification of the substrate prior to texture application to the substrate and/or chemical modification of solid texture characteristics. For example, the process may include chemical modification with a material having a contact angle with water greater than 70 degrees (eg, hydrophobic material). Modification can be conducted, for example, after the texture is applied, or it can be applied to particles before their application to the substrate. In certain embodiments, feature matrix impregnation includes removing excess liquid from the feature matrix. In certain embodiments, removal of excess liquid includes: use of a second immiscible liquid to carry excess liquid, use of mechanical action to remove excess liquid, absorption of excess liquid using a porous material, and/or drainage of excess liquid from the matrix features using gravity or centrifugal forces.
    [0011] Elements of embodiments described with respect to a given aspect of the invention may be used in various embodiments of another aspect of the invention. For example, it is contemplated that features of dependent claims depending on an independent claim may be used in apparatus and/or processes of any of the other independent claims. BRIEF DESCRIPTION OF THE DRAWINGS
    [0012] The objects and features of the invention can be better understood with reference to the drawings described below, and the claims.
    [0013] Fig. 1a is a schematic cross-sectional view of a liquid contacting a non-wetting surface, in accordance with certain embodiments of the invention.
    [0014] Fig. 1b is a schematic cross-sectional view of a liquid that has impaled a non-wetting surface, in accordance with certain embodiments of the invention.
    [0015] Fig. 1c is a schematic cross-sectional view of a liquid in contact with a liquid-impregnated surface, in accordance with certain embodiments of the invention.
    [0016] Fig. 2 is an SEM (scanning electron microscope) image of a typical rough surface obtained by spreading an emulsion of ethanol and carnauba wax onto an aluminum substrate. After drying, the particles show characteristic sizes of 10 microns - 50 microns and arrange into sparse clusters with characteristic spacings of 20 microns - 50 microns between adjacent particles. These particles constitute the first length scale of the hierarchical texture.
    [0017] Fig. 3 is an SEM (scanning electron microscope) image of exemplary detail of a carnauba wax particle obtained from an ethanol-boiled wax emulsion and sprinkled on an aluminum substrate. After drying, the wax particle exhibits rough submicron porous characteristics with characteristic pore widths of 100 nm - 1 micron and pore lengths of 200 nm - 2 microns. These porous roughness characteristics constitute the second length scale of the hierarchical texture.
    [0018] Fig. 4 is an SEM (scanning electron microscope) image of a typical rough surface obtained by spraying a mixture of ethanol and carnauba wax particles onto an aluminum substrate. After drying, the particles show feature sizes of 10 microns - 50 microns and arrange into dense clusters with feature spacings of 10 microns - 30 microns between adjacent particles. These particles constitute the first length scale of the hierarchical texture.
    [0019] Fig. 5 is an SEM (scanning electron microscope) image of exemplary detail of a carnauba wax particle obtained from a wax particle-ethanol mixture sprinkled on an aluminum substrate. After drying, the wax particle exhibits low aspect ratio submicron roughness characteristics at heights of 100 nm. These porous roughness characteristics constitute the second length scale of the hierarchical texture.
    [0020] Fig. 6 is an SEM (scanning electron microscope) image of a typical rough surface obtained by spreading an emulsion of a solvent solution and carnauba wax onto an aluminum substrate. After drying, the particles show feature sizes of 10 microns - 10 microns with an average feature size of 30 microns. They are sparsely spaced with characteristic spacings of 50 microns - 100 microns between adjacent particles. These particles constitute the first length scale of the hierarchical texture.
    [0021] Fig. 7 is an exemplary detail SEM (scanning electron microscope) image of a carnauba wax particle obtained from a solvent-wax emulsion and spread on an aluminum substrate. After drying, the wax particle exhibits submicron roughness characteristics with characteristic widths of pore widths of 200 nm and pore lengths of 200 nm - 2 microns. These porous roughness characteristics constitute the second length scale of the hierarchical texture.
    [0022] Figures 8 to 13 include a sequence of images of a ketchup stitch on a surface impregnated with liquid, according to an illustrative embodiment of the invention.
    [0023] Fig. 14 includes a sequence of images of ketchup flowing out of a plastic bottle, according to an illustrative embodiment of the invention.
    [0024] Fig. 15 includes a sequence of images of ketchup flowing out of a glass bottle, according to an illustrative embodiment of the invention.
    [0025] Fig. 16 includes a sequence of images of mustard flowing out of a bottle, according to an illustrative embodiment of the invention.
    [0026] Fig. 17 includes a sequence of images of mayonnaise flowing out of a bottle, in accordance with an illustrative embodiment of the invention.
    [0027] Fig. 18 includes a sequence of images of jelly flowing out of a bottle in accordance with an illustrative embodiment of the invention.
    [0028] Fig. 19 includes an image sequence of sour cream and onion dip leaking out of a bottle, in accordance with an illustrative embodiment of the invention.
    [0029] Fig. 20 includes a sequence of images of yogurt leaking out of a bottle, in accordance with an illustrative embodiment of the invention.
    [0030] Fig. 21 includes a sequence of images of toothpaste flowing out of a bottle, in accordance with an illustrative embodiment of the invention.
    [0031] Fig. 22 includes an image sequence of hair gel flowing out of a bottle, in accordance with an illustrative embodiment of the invention. DESCRIPTION
    [0032] It is contemplated that articles, apparatus, process and methods of the claimed invention encompass variations and adaptations developed using information from the embodiments described herein. Adaptation and/or modification of the articles, apparatus, methods and processes described herein may be carried out by those skilled in the relevant art.
    [0033] Throughout the description, where articles and apparatus are described as having, including, or comprising specific components, or where processes and methods are described as having, including, or comprising specific steps, it is contemplated that, in addition, there are articles and apparatus of the present invention which consist essentially of or consist of the recited components, and that there are processes and methods according to the present invention which essentially consist of or consist of the recited processing steps.
    [0034] It should be understood that the order of steps or order for modality of certain actions is immaterial as long as the invention remains operable. Furthermore, two or more steps or actions can be carried out simultaneously.
    [0035] The mention here of any publication, for example in the Background section, is not an admission that the publication serves as prior art with respect to any of the claims presented herein. The Background section is presented for purposes of clarity and is not intended as a description of prior art with respect to any claim.
    [0036] Liquid-impregnated surfaces are described in US patent application No. 13/302,356 entitled "Liquid-impregnated surfaces, manufacturing processes, and devices incorporating them", filed November 22, 2011, the exposition of the which is hereby incorporated by reference in its entirety.
    [0037] Fig. 1a is a schematic cross-sectional view of a liquid 102 in contact with a traditional or earlier non-wetting surface 104 (i.e., a gas impregnation surface), in accordance with some embodiments of the invention. Surface 104 includes a solid 106 having a surface texture defined by features 108. In some embodiments, a solid 106 is defined by features 108. The regions between features 108 are occupied by a gas 110, such as air. As shown, although liquid 102 is capable of contacting the tops of features 108, a gas-liquid interface 112 prevents liquid 102 from wetting the entire surface 104.
    [0038] Referring to Fig. 1b, in certain examples, liquid 102 may displace the impregnating gas and become impaled within the characteristics 108 of solid 106. Impalement may occur, for example, when a liquid droplet collides with the surface 104 at high speed. When impaling occurs, the gas occupying the regions between features 108 is replaced with the liquid 102, both partially and completely, and the surface 104 may lose its non-wetting capabilities.
    [0039] Referring to Fig. 1c, in certain embodiments, a liquid-impregnated, non-wetting surface 120 is provided that includes a solid 122 having textures (e.g., features 124) that are impregnated with an impregnating liquid 126, rather than a gas. In various embodiments, a coating on surface 104 includes solid 106 and impregnating liquid 126.
    [0040] In the embodiment shown, a contact liquid 128 in contact with the surface rests on features 124 (or other texture) of surface 120. In regions between features 124, contact liquid 128 is supported by the impregnating liquid 126. In certain embodiments, contact liquid 128 is immiscible with impregnation liquid 126. For example, contact liquid 128 can be water and impregnation liquid 126 can be oil.
    [0041] In some embodiments, microscale features are used. In some embodiments, a microscale feature is a particle. Particles can be evenly or randomly dispersed over a surface. Characteristic spacing between particles can be about 200 microns, about 100 microns, about 90 microns, about 80 microns, about 70 microns, about 60 microns, about 50 microns, about 40 microns, about 30 micrometers, about 20 micrometers, about 10 micrometers, about 5 micrometers or 1 micrometer. In some embodiments, characteristic spacing between particles is in the range of 100 micrometers - 1 micrometer, 50 micrometers - 20 micrometers, or 40 micrometers - 30 micrometers. In some embodiments, characteristic spacing between particles is in a range of 100 micrometers - 80 micrometers, 80 micrometers - 50 micrometers, 50 micrometers - 30 micrometers or 30 micrometers - 10 micrometers. In some embodiments, characteristic spacing between particles is in a range of any two values above.
    [0042] Particles may have an average size of about 200 micrometers, about 100 micrometers, about 90 micrometers, about 80 micrometers, about 70 micrometers, about 60 micrometers, about 50 micrometers, about 40 micrometers, about 30 micrometers, about 20 micrometers about 10 micrometers, about 5 micrometers or 1 micrometer. In some embodiments, an average particle size is in the range of 100 microns - 1 microns, 50 microns - 10 microns, or 30 microns - 20 microns. In some embodiments, an average particle size is in a range of 100 microns - 80 microns, 80 microns - 50 microns, 50 microns - 30 microns or 30 microns - 10 microns. In some embodiments, an average particle size is in a range of any two values above.
    [0043] In some embodiments, particles are porous. Characteristic pore size (e.g., pore widths or lengths) of particles can be about 5000 nanometers, about 3000 nanometers, about 2000 nanometers, about 1000 nanometers, about 500 nanometers, about 400 nanometers, about 300 nanometers, about 200 nanometers, about 100 nanometers, about 80 nanometers, about 50 nanometers, about 10 nanometers. In some embodiments, characteristic pore size is in a range of any two values above.
    [0044] The articles and processes described herein refer to liquid-impregnated surfaces that are particularly valuable as bottle interiors, and valuable for food processing equipment. Articles and processes have applications across a wide range of food packaging and process equipment. For example, the articles can be used as bottle liners to improve flow of material out of the bottle or food processing equipment into food, thereby improving the health and safety of consumers. These surfaces and coatings can also provide barriers to diffusion of water or oxygen, and/or protection of contained material (eg, a food product) from ultraviolet radiation. In certain embodiments, the surfaces or coatings described herein can be used with food compartments/boxes/pouches and/or conduits/channels in industrial transportation facilities as well as other food processing equipment.
    [0045] In certain embodiments, the articles described herein are used to contain a consumer product. For example, handling sticky foods, such as chocolate syrup, in lined containers leaves significant amounts of food left attached to container walls. Coating container walls with texture-encapsulated liquid can not only reduce food waste but also lead to easier handling.
    [0046] In certain embodiments, the articles described herein are used to contain a food product. The food product can be, for example, ketchup, mustard, mayonnaise, butter, peanut butter, jelly, gelatin, ice cream, dough, gum, chocolate syrup, yogurt, cheese, sour cream, sauce, frosting, curry, edible oil , or any other product that is provided or stored in a container. A food product can also be food for dogs or cats. Items can also be used to contain household and health care products such as cosmetics, lotion, toothpaste, shampoo, hair gel, medicinal fluids (eg antibacterial ointments or creams), and other products or compounds chemicals.
    [0047] In some embodiments, a consumer product in contact with an article has a viscosity of at least 100 cP (eg, at room temperature). In some embodiments, a consumer product has a viscosity of at least 500 cP, 1000 cP, 2000 cP, 3000 cP, or 5000 cP. In some embodiments, a consumer product has a viscosity in a range of 100500 cP, 500-1000 cP, or 1000-2000 cP. In some embodiments, a consumer product has a viscosity in the range of any two values above.
    [0048] In various embodiments, a liquid-impregnated surface includes a textured, porous, or roughened substrate that is encapsulated or impregnated with a non-toxic and/or edible liquid. The edible liquid can be, for example, a food additive (eg ethyl oleate), fatty acids, proteins, and/or a vegetable oil (eg olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, linseed oil, canola oil, peanut oil, saffron oil, sunflower oil). In one embodiment, the edible liquid is any liquid approved for consumption by the U.S. Food and Drug Administration (FDA). The substrate is preferably listed on the FDA's list of approved food contact substances, available at www.accessdata.fda.gov.
    [0049] In certain embodiments, a textured material on the interior of an article (eg, bottle or other food container) is integral to the bottle itself. For example, the textures of a polycarbonate bottle can be made of polycarbonate.
    [0050] In various embodiments, solid 122 comprises an array of solid features. Solid 122 or a matrix of solid characteristics can include a non-toxic and/or edible material. In some embodiments, surface textures of an encapsulated liquid include solid, edible materials. For example, surface textures can be formed from a collection or coating of edible solid particles. Examples of solid, non-toxic and/or edible materials include insoluble fibers (eg, purified wood cellulose, microcrystalline cellulose, and/or oat bran fiber), wax (eg, carnauba wax) and cellulose ethers ( for example, hydroxy ethyl cellulose, hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxy propyl methyl cellulose (HPMC), and/or ethyl hydroxy ethyl cellulose).
    [0051] In various embodiments, a process is provided to provide a surface texture (e.g., roughness and/or porosity) to the solid substrate. In one embodiment, texture is provided by exposure of substrate (eg, polycarbonate) and a solvent (eg, acetone). For example, the solvent can provide texture through induction of crystallization (eg, polycarbonate can recrystallize when exposed to acetone).
    [0052] In various embodiments, texture is provided through extrusion or molding - blowing a mixture of materials (eg, a combination of continuous polymers, or a mixture of a polymer and particles). One of the materials can subsequently be dissolved, etched, melted, or evaporated, leaving behind a textured, porous, and/or rough surface. In one embodiment, one of the materials is in the form of particles that are larger than an average coating thickness. Advantageously, packaging for food products (eg, ketchup bottles) is currently produced using extrusion or blow molding. Processes described here can therefore be carried out using existing equipment, with little added expense.
    [0053] In certain embodiments, texture is provided through mechanical roughness (for example, crushing with abrasive), coating with spray or polymer rotation, deposition of particles from solution (for example, layer-by-layer deposition, evaporation of liquid from a suspension of liquid + particle), and/or extrusion or molding - blowing a foam, a foaming material (eg a polyurethane foam). Other possible processes for providing texture include: depositing a polymer from a solution (for example, the polymer forms a rough, porous, or textured back surface); extrusion or blow molding of a material that expands with cooling, leaving a contracted surface; and applying a layer of a material to a surface below, resulting in a textured surface.
    [0054] In one embodiment, texture is provided through non-solvent-induced phase separation of a polymer, resulting in a porous sponge-like structure. For example, a solution of polysulfone, poly(vinyl pyrrolidone), and DMAc can be fused onto a substrate and then immersed in a water bath. With water immersion, the solvent and non-solvent change and the polysulfone precipitates and hardens.
    [0055] In some embodiments, the liquid-impregnated surface includes the impregnating liquid and portions of the solid material extending or threading through the impregnating liquid (e.g., to contact an adjacent air phase). To obtain optimal non-wetting and self-lubricating performance, it is generally desirable to minimize the amount of solid material that extends through (i.e., is not covered by) the impregnating liquid. For example, a ratio of solid material to liquid impregnation surface is preferably less than about 15 percent, or more preferably less than about 5 percent. In some embodiments, a ratio of solid material to liquid impregnation is less than 50 percent, 45 percent, 40 percent, 35 percent, 30 percent, 25 percent, 20 percent, 15 percent, 10 percent, 5 percent, or 2 percent . In some embodiments, the ratio of solid material to liquid impregnation is in a range of 50-5 percent, 3-10 percent, 20-15 percent, or any two values above. In certain embodiments, a molar ratio is achieved using surface textures that are pointed or round. In contrast, surface textures that are flat can result in higher ratios, with a lot of solid material exposed on the surface.
    [0056] In various embodiments, a process is provided for impregnating surface texture with an impregnating liquid. For example, the impregnating liquid can be sprayed or brushed onto the texture (eg a texture onto an inner surface of a bottle). In one embodiment, the impregnating liquid is applied to the extruded surface by filling or partially filling a container that includes the textured surface. Excess impregnation liquid is removed by adding a washing liquid (eg water) to the container to collect or extract the excess liquid from the container. Additional processes for adding impregnation liquid include rotation of the container or surface in contact with the liquid (eg, a rotation coating process), and condensation of impregnation liquid onto the container or surface. In various embodiments, the impregnating liquid is applied by depositing a solution with the impregnating liquid and one or more volatile liquids (for example, via any of the processes described above) and evaporating the one or more volatile liquids.
    [0057] In certain embodiments, the impregnating liquid is applied using a spreading liquid that spreads or pushes the impregnating liquid along the surface. For example, impregnation liquid (eg ethyl oleate) and spreading liquid (eg water) can be combined in one container and stirred. Fluid flow within the container can distribute the impregnating liquid around the container as it impregnates surface textures.
    [0058] With either of these processes, excess impregnation liquid can be mechanically removed (eg, pushed off the surface with a solid or fluid object), absorbed from the surface using another porous material, or removed via gravity or forces centrifuges. Processing materials are preferably FDA approved for consumption in small quantities. EXPERIMENTAL EXAMPLES Creating a matrix of solid features on interior bottle surfaces:
    [0059] In these experiments, 200 degrees pure ethanol (KOPTEC), powdered carnauba wax (McMaster-Carr) and aerosol spray of carnauba wax (PPE, #CW-165), which contains ethylene trichlorine, propane and carnauba wax , was used. Sonifier was Branson, Model 2510. Advanced hot plate stirrer was VWR, Model 97042-642. The air brush was from Badger Air-Brush Co., Model Badger 150.
    [0060] A first surface with a matrix of solid characteristics was prepared by procedure 1 described here. A mixture was made by heating 40 mL of ethanol to 85°C, slowly adding 0.4 g of carnauba wax powder, boiling the ethanol mixture for 5 minutes, followed by allowing the mixture to cool while being sonicated for 5 minutes. The resulting mixture was sprayed onto a substrate with an air brush at 50 psi, then allowing the substrate to dry at room temperature and humidity for 1 minute. SEM images are shown in Figs. 2 and 3.
    [0061] A second surface was prepared by procedure 2 described here. A mixture was made by adding 4 g of powdered carnauba wax to 40 ml of ethanol and vigorously stirring. The resulting mixture was sprayed onto a substrate with an air brush at 50 psi for 2 seconds at a distance of 4 inches from the surface, then allowing the substrate to dry at room temperature and humidity for 1 minute. SEM images are shown in Figs. 4 and 5.
    [0062] A third surface was prepared by procedure 3 described here. An aerosol wax was sprayed onto a substrate at a distance of 10 inches for 3 seconds. We moved the spray nozzle so that the spray residence time was not more than 0.5 second/unit area, and then let the substrate dry at room temperature and humidity for 1 minute. SEM images are shown in Figures 6 and 7. Impregnation of a wax coating:
    [0063] An amount of 5 to 10 mL of ethyl oleate (Sigma Aldrich) or vegetable oil was swirled in the bottles until the entire surface covered with wax prepared by procedure 3 described above became transparent. Such a coating time is chosen so that a cloudy (not uneven) coating forms over the entire surface. In some embodiments, a formed coating has a thickness in the range of 10-50 microns.
    [0064] Excess oil was removed through 2 different processes in the experiments. It was either drained by placing it upside down for about 5 minutes, or drained by adding about 50 mL of water to the bottle and shaking it for 5-10 seconds to wash off most of the excess oil. in the water. The water/oil emulsion was then discarded. In general, after draining, the coating appears clear. When it's over-drained it usually looks cloudy.
    [0065] Figures 8 to 13 include a sequence of images of a ketchup stitch on a surface impregnated with liquid, according to an illustrative embodiment of the invention. As shown, the ketchup stitch was able to glide along a liquid-impregnated surface due to a slight slope (eg, 5 to 10 degrees) of the surface. The ketchup moved along the surface as a substantially rigid body, leaving no ketchup residue along its path. The elapsed time from Fig. 8 to Fig. 13 was about 1 second. Bottle emptying experiments:
    [0066] Unless otherwise specified, bottle emptying experiments were conducted within about 30 minutes after draining excess oil. Coated and uncoated bottles of the same type with an equal amount of the same type of flavoring. They were then turned upside down. Plastic / glass bottles were then repeatedly squeezed / pumped until more than 90% of the materials were removed, and then agitated until only small drops of material came out of the uncoated bottles. The coated and uncoated bottles were then weighed, then rinsed, then weighed again, to determine the amount of food left in the bottles after the experiment. Ketchup
    [0067] To prepare the liquid-impregnated surface for these images shown in Figs. 14 and 15, an inner surface of Heinz plastic bottles made of polyethylene terephthalate (PETE) or glass container was sprayed for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent was evaporated, the carnauba wax that remained on the surface provided surface texture or roughness. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0068] Figures 14 and 15 include two image sequences of ketchup flowing out of a bottle, according to an illustrative embodiment of the invention. The left bottle in each image is a standard ketchup bottle. The bottle on the right is a bottle impregnated with liquid. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with ketchup. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows ketchup flowing from the two bottles due to gravity. At zero time, the initially filled bottles were tipped to allow the ketchup to drain or drip from the bottles. As shown, the ketchup drained considerably faster from the bottle having the surfaces impregnated with liquid. After 200 seconds, the amount of ketchup remaining in the standard bottle was 85.9 grams. By comparison, the amount of ketchup remaining in the liquid-impregnated bottle at this time was 4.2 grams.
    [0069] The amount of carnauba wax on the surface of the bottle was about 9.9x10-5 g/cm2. The amount of ethyl oleate on the impregnated surface was about 6.9x10-4 g/cm2. The estimated coating thickness was from about 10 to about 30 microns. Mustard
    [0070] To prepare the liquid-impregnated surface for these images shown in Fig. 16, an inner surface was spread for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent was evaporated, the carnauba wax remaining on the surface provided texture or surface roughness. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0071] Fig. 16 includes a sequence of images of mustard flowing from a bottle, according to an illustrative embodiment of the invention. The left n bottle of each image is a standard mustard bottle (Grey Poupon mustard bottle). The bottle on the right is a bottle impregnated with liquid. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with mustard. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows mustard flowing from the two bottles due to gravity. At zero time, the initially filled bottles were turned to allow mustard to drain or drip from the bottles. As shown, the mustard drained considerably faster from the bottle by having the surfaces impregnated with liquid. Mayonnaise
    [0072] To prepare the liquid-impregnated surface for these images shown in Fig. 17, an inner surface of a container was sprayed for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent was evaporated, the carnauba wax that remained on the surface provided texture or surface roughness. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0073] Fig. 17 includes a sequence of images of mayonnaise flowing out of a bottle, according to an illustrative embodiment of the invention. The left bottle in each image is a standard mayonnaise bottle (Hellmann’s mayonnaise bottle). The bottle on the right is a bottle impregnated with liquid. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with mayonnaise. Apart from different internal surfaces, the two bottles were identical. The sequence of images shows mayonnaise flowing from the two bottles due to gravity. At zero time, the two initially filled bottles were tipped to allow the mayonnaise to drain or drip from the bottles. As shown, the mayonnaise drained considerably faster from the bottle by having the surfaces impregnated with liquid.
    [0074] Two days later, the experiment was repeated and the coated mayonnaise bottle still emptied substantially completely. Jelly
    [0075] To prepare the impregnated surface for these images shown in Fig. 8, an inner surface of a container was spread for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent was evaporated, the carnauba wax that remained on the surface provided texture or roughness to the surface. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0076] Fig. 18 includes a sequence of images of jam flowing out of a bottle, according to an illustrative embodiment of the invention. The left bottle in each image is a standard jelly bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with jam. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows jam flowing from the two bottles due to gravity. At zero time, the initially filled bottles were turned to allow the jam to be poured or drip from the bottles. As shown, the jelly drained considerably faster from the bottle by having the surfaces impregnated with liquid.
    [0077] In addition, experiments were tested at 55oC in a bottle impregnated with liquid with jelly. The liquid-impregnated surface was stable and showed similar transport effect. Sour Cream and Onion Dip
    [0078] To prepare the liquid-impregnated surface for these images shown in Fig. 19, an interior surface of a container was sprayed for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent had evaporated, the carnauba wax remaining on the surface provided texture or roughness to the surface. The surface texture was then impregnated with canola oil by applying canola oil to the surface and removing excess canola oil.
    [0079] Fig. 19 includes an image sequence of cream flowing out of a bottle, according to an illustrative embodiment of the invention. The bottle on the left in each image is a standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with cream. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows cream flowing from the two bottles due to gravity. In zero time, the initially filled bottles were turned to allow cream to be poured or drip from the bottles. As shown, the cream drained considerably faster from the bottle by having the surfaces impregnated with liquid. Yogurt
    [0080] To prepare the liquid-impregnated surface for these images shown in Fig. 20, an inner surface of a container was sprayed for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent had evaporated, the carnauba wax remaining on the surface provided texture or roughness to the surface. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0081] Fig. 20 includes a sequence of images of yogurt flowing out of a bottle, according to an illustrative embodiment of the invention. The bottle on the left in each image is a standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with yogurt. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows yogurt flowing from the two bottles due to gravity. In zero time, the initially filled bottles were tipped to allow yogurt to be poured or drip from the bottles. As shown, the yogurt drained considerably faster from the bottle by having the surfaces impregnated with liquid. Toothpaste
    [0082] To prepare the liquid-impregnated surface for these images shown in Fig. 21, an inner surface of a container was spread for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent had evaporated, the carnauba wax remaining on the surface provided texture or roughness to the surface. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0083] Fig. 21 includes a sequence of images of toothpaste flowing out of a bottle, according to an illustrative embodiment of the invention. The bottle on the left in each image is a standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with toothpaste. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows toothpaste flowing from the two bottles due to gravity. At zero time, the initially filled bottles were tipped to allow toothpaste to be poured or drip from the bottles. As shown, the toothpaste drained considerably faster from the bottle by having the surfaces impregnated with liquid. Hair Gel
    [0084] To prepare the liquid-impregnated surface for these images shown in Fig. 22, an inner surface of a container was sprayed for a few seconds with a mixture containing carnauba wax particles and a solvent. After the solvent had evaporated, the carnauba wax remaining on the surface provided texture or roughness to the surface. The surface texture was then impregnated with ethyl oleate by applying ethyl oleate to the surface and removing excess ethyl oleate.
    [0085] Fig. 22 includes an image sequence of hair gel flowing out of a bottle, according to an illustrative embodiment of the invention. The bottle on the left in each image is a standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right were impregnated with liquid prior to filling the bottle with hair gel. Apart from the different internal surfaces, the two bottles were identical. The sequence of images shows hair gel flowing from the two bottles due to gravity. At zero time, the initially filled bottles were tipped to allow hair gel to be poured or drip from the bottles. As shown, the hair gel drained considerably faster from the bottle by having the surfaces impregnated with liquid. Data from bottle emptying experiments
    [0086] The weight of food remaining in both the coated and uncoated bottles used in the experiments described above was noted and is shown in Table 1 below. Of course, the weight of product remaining in bottles with inner surfaces of encapsulated liquid ("coated bottles") after emptying is significantly less than the weight of product remaining in bottles without the surfaces of encapsulated liquid. TABLE 1 REMAINING FOOD WEIGHT FOR COATED AND UNCOATED BOTTLES
    EQUIVALENTS
    [0087] Although the invention has been particularly shown and described with reference to specific preferred embodiments, it is to be understood by those skilled in the art that various changes in form and detail can be made therein without departing from the spirit and scope of the invention as defined by the claims bets.
    权利要求:
    Claims (32)
    [0001]
    1. Container, characterized in that it comprises a surface (120) impregnated with liquid, said surface (120) comprising a matrix of solid features (124) spaced sufficiently close together to stably contain a liquid (126) between and/or within thereof, regardless of the orientation of the container, where the solid characteristics (124) and liquid (126) impregnated are non-toxic and/or edible, where the container includes the liquid (126) impregnated between and/or within the matrix of characteristics solids (124), wherein the container contains a consumer product (128), wherein the consumer product container is shelf stable when filled with the consumer product, or wherein the container is configured to contain a substance ( 128) different from the impregnated liquid (126), and wherein the solid characteristics (124) have an average dimension in a range of 1 micron to 200 microns.
    [0002]
    2. Container according to claim 1, characterized in that the solid characteristics comprise particles, or the solid characteristics comprise particles, wherein the particles have an average size in a range from 5 microns to 50 microns.
    [0003]
    3. Container according to claim 2, characterized in that the particles comprise one or more members selected from the group consisting of insoluble fibers, purified wood cellulose, microcrystalline cellulose, oat bran fiber, kaolinite (mineral clay), Japanese wax (obtained from berries), pulp (spongy part of plant stems), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, wax bee, cerra candelilla, zein (from corn), dextrin, cellulose ether, hydroxy ethyl cellulose, hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxy propyl methyl cellulose (HPMC), and ethyl hydroxy ethyl cellulose.
    [0004]
    4. Container according to claim 2, characterized in that the particles are spaced randomly, and/or in which the particles are arranged with an average spacing of 10 microns to 30 microns between adjacent particles or clusters of particles, and/or where particles are deposited by sparging.
    [0005]
    5. Container according to claim 1, characterized in that the consumer product comprises at least one member selected from the group consisting of ketchup, tomato paste, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter , chocolate syrup, icing, margarine, oil, shortening, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste.
    [0006]
    6. Container according to claim 1, characterized in that the consumer product has a viscosity of at least 100 cP at room temperature, or wherein the consumer product is a non-Newtonian fluid.
    [0007]
    7. Container according to claim 1, characterized in that the liquid comprises at least one member selected from the group consisting of a food additive such as ethyl oleate, fatty acids, proteins, and a vegetable oil such as , olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, linseed oil, canola oil, peanut oil, safflower oil, sunflower oil or where the liquid-impregnated surface has a solid-to-liquid ratio of less than 50 percent.
    [0008]
    8. Container according to claim 1, characterized in that the consumer product is food.
    [0009]
    9. Process for manufacturing a container of a consumer product (128), as defined in claim 1, characterized in that it comprises: provision of a substrate (122); applying a texture to the substrate (122), the texture comprising a matrix of solid features (124) spaced sufficiently close together to stably contain a liquid (126) therebetween and/or within them; impregnating solid feature matrix (124) with the liquid (126) so that the solid feature matrix (124) stably contains the liquid (126) therebetween and/or after manufacturing the container, wherein the container is shaped to contain a substance other than the impregnating liquid (126) during use of the container; and contacting the matrix impregnated with solid characteristics (124) with a consumer product (128); wherein the solid (124) and liquid (126) characteristics are non-toxic and/or edible, wherein the consumer product (128) is a non-Newtonian fluid; or the consumer product (128) comprises at least one member selected from the group consisting of ketchup, tomato paste, mustard, mayonnaise, syrup, honey, jelly, peanut butter, chocolate syrup, butter, cake butter, margarine, oil, fat, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel and toothpaste.
    [0010]
    10. Process according to claim 9, characterized in that the solid characteristics are particles and/or in which the liquid comprises at least one member selected from the group consisting of a food additive such as ethyl oleate, acids fats, proteins and a vegetable oil such as olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, linseed oil, linseed oil canola, peanut oil, safflower oil, sunflower oil.
    [0011]
    11. Process according to claim 9, characterized in that the application step comprises spreading a mixture of a solid and a solvent onto the textured substrate, optionally comprising allowing the solvent to evaporate following the spreading of the mixture onto the textured substrate and before the impregnation step.
    [0012]
    12. Process according to claim 11, characterized in that the solid comprises one or more members selected from the group consisting of insoluble fibers, purified wood cellulose, microcrystalline cellulose, oat bran fiber, kaolinite (mineral clay), Japanese wax (obtained from berries), pulp (spongy part of plant stems), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, wax bee, candelilla wax, zein (from corn), dextrin, cellulose ether, hydroxy ethyl cellulose, hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxy propyl methyl cellulose (HPMC), and ethyl hydroxy ethyl cellulose.
    [0013]
    13. Process according to claim 9, characterized in that it further comprises the step of contacting a matrix of characteristics impregnated with a consumer product.
    [0014]
    14. Process according to claim 13, characterized in that the consumer product comprises at least one member selected from the group consisting of ketchup, tomato paste, mustard, mayonnaise, syrup, honey, jelly, peanut butter, butter , chocolate syrup, cake butter, margarine, oil, shortening, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel and toothpaste.
    [0015]
    15. Process according to claim 9, characterized in that the application of texture to the substrate comprises a procedure selected from the group consisting of exposure of the substrate to a solvent, such as solvent-induced crystallization, blow molding or extrusion of a mixture of materials, roughening the substrate with mechanical action such as abrasive falling, spray coating, polymer rotation, deposition of particles from solution such as layer-by-layer deposition and/or evaporation of liquid from a suspension of liquid (126) and particles, blow molding or extrusion of a foam or foaming material such as a polyurethane foam, deposition of a polymer from a solution, blow molding or extrusion of a material that expands with cooling to leave a contracted or textured surface, application of a layer of material over a surface that is under tension or compression, Non-solvent-induced phase arrest of a polymer to obtain a porous structure, micro-contact printing mode, laser raster mode, non-vapour solid texture nucleation mode, such as, desublimation, anodizing mode, milling , machining, milling, e-beam grinding, thermal or chemical oxidation mode, and chemical vapor deposition mode.
    [0016]
    16. Process according to claim 9, characterized in that the application of texture to the substrate comprises spreading a mixture of edible particles on the substrate.
    [0017]
    17. Process according to claim 9, characterized in that it further comprises chemical modification of the substrate before applying texture to the substrate and/or chemical modification of solid texture features, or wherein the impregnation of feature matrix comprises removal excess liquid from the matrix of features, wherein removing excess liquid optionally comprises a procedure selected from the group consisting of using a second immiscible liquid to carry excess liquid, using mechanical action to remove excess liquid, absorbing excess liquid using a porous material, and draining excess liquid out of the characteristic matrix using gravity or centrifugal forces.
    [0018]
    18. Process according to claim 9, characterized in that the solid characteristics have an average dimension in a range of up to 200 microns.
    [0019]
    19. Process according to claim 9, characterized in that the particles are spaced randomly.
    [0020]
    20. Process according to claim 9, characterized in that the particles are arranged with an average spacing of up to 200 microns between adjacent particles or clusters of particles.
    [0021]
    21. Process according to claim 9, characterized in that the liquid is stably contained between and/or within the matrix of solid characteristics after the manufacture of the container regardless of the orientation of the container.
    [0022]
    22. Container according to claim 1, characterized in that the average dimension is in a range of 1 nanometer to 1 micron or in the range of 1 micron to 50 microns.
    [0023]
    23. Container according to claim 1, characterized in that the plurality of solid features comprises particles.
    [0024]
    24. Container according to claim 23, characterized in that an average spacing between adjacent particles or clusters of particles is in a range of up to 200 microns.
    [0025]
    25. Container according to claim 23 or 24, characterized in that the ratio of an exposed surface area of the plurality of solid features to an exposed surface area of the liquid contained in the plurality of regions is less than 0.5 .
    [0026]
    26. Container according to any one of claims 23 to 25, characterized in that the non-Newtonian fluid is a Bingham plastic.
    [0027]
    27. Container according to claim 26, characterized in that the Bingham plastic comprises at least one substance selected from the group consisting of ketchup, tomato paste, tomato paste, mustard, mayonnaise, tahini, homos, jelly, peanut butter, butter, chocolate, chocolate syrup, topping, margarine, oil, shortening, dip, yogurt, sour cream, cosmetics, lotion and toothpaste.
    [0028]
    28. Container according to any one of claims 23 to 27, characterized in that the surface allows the flow of non-Newtonian fluid along the surface of the container only due to gravity.
    [0029]
    29. Container according to any one of claims 23 to 28, characterized in that the plurality of solid characteristics and the liquid are non-toxic.
    [0030]
    30. Container according to any one of claims 23 to 29, characterized in that the liquid includes at least one of a food additive, a fatty acid, a protein, and a vegetable oil.
    [0031]
    31. Container according to claim 30, characterized in that the liquid includes at least one of olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grape seed oil, flax seed oil, canola oil, peanut oil, safflower oil and sunflower oil.
    [0032]
    32. Container according to any one of claims 23 to 31, characterized in that the plurality of solid characteristics consists essentially of one or more members selected from the list consisting of insoluble fibers, purified wood cellulose, micro-cellulose. crystalline, oat bran fiber, kaolinite, wax from Japan, pulp, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein, dextrin, cellulose ether, hydroxy ethyl cellulose, hydroxy propyl cellulose (HPC), hydroxy ethyl methyl cellulose, hydroxypropyl methyl cellulose (HPMC), and ethyl hydroxyethyl cellulose.
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    同族专利:
    公开号 | 公开日
    KR102070556B1|2020-01-29|
    KR20140148435A|2014-12-31|
    MX2014011187A|2014-11-13|
    KR20210042419A|2021-04-19|
    JP2017065808A|2017-04-06|
    US9371173B2|2016-06-21|
    WO2013141888A1|2013-09-26|
    AU2019226271B2|2021-10-07|
    CN104349984A|2015-02-11|
    CA2866829A1|2013-09-26|
    KR20200010596A|2020-01-30|
    US20170144828A1|2017-05-25|
    NZ631355A|2016-11-25|
    US8535779B1|2013-09-17|
    AU2017204093A1|2017-07-06|
    AU2019226271A1|2019-09-26|
    US20150125575A1|2015-05-07|
    JP2019038617A|2019-03-14|
    US20130251769A1|2013-09-26|
    ZA201406793B|2015-12-23|
    KR20180134423A|2018-12-18|
    IN2014DN08699A|2015-05-22|
    JP2019038618A|2019-03-14|
    EP2828174A1|2015-01-28|
    US8940361B2|2015-01-27|
    EA201491577A1|2015-05-29|
    AU2012374024A1|2014-10-02|
    US10968035B2|2021-04-06|
    US20220024682A1|2022-01-27|
    JP2021059391A|2021-04-15|
    US20130251952A1|2013-09-26|
    KR102240529B1|2021-04-16|
    JP2015510857A|2015-04-13|
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    法律状态:
    2019-10-22| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2020-06-30| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-11-03| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2021-03-02| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2021-05-04| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/06/2012, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US201261614941P| true| 2012-03-23|2012-03-23|
    US61/614,941|2012-03-23|
    US201261651545P| true| 2012-05-24|2012-05-24|
    US61/651,545|2012-05-24|
    PCT/US2012/042326|WO2013141888A1|2012-03-23|2012-06-13|Self-lubricating surfaces for food packaging and food processing equipment|
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