Patent Application
20240124204
The present invention concerns a lid for closing a beverage cup, that allows to enhance the organoleptic experience of a consumer.
Cup lids are widely known and used in the consumption of edible liquid or semi-liquid products. They provide a practical and secure way to close a cup, ensuring that no product is spilled when moving the cup, especially for nomadic consumption.
They are generally of a simple structure, consisting of a flat disc-shaped body having a peripheral rim extending downwardly for attaching to the upper edge of a cup. In the past, they were made of thermoformed plastic (such as polystyrene), but with recent awareness about environmental challenges, and the need to reduce and replace plastic use, other materials, such as paper for instance, are used.
Most of the known cup lids also comprise a drinking spout, which is integrally formed with the lid body, and allows a consumer to insert a drinking lid, or to sip the contents of the cup directly from said spout.
Recently, consumers gained more awareness about the need for healthier nutrition while maintaining the pleasant experience of food and beverage intake. No solution exists today which can provide a consumer with a healthier, yet nutritionally-friendly experience, of drinking from cup in a nomadic way.
The present invention provides a solution to the above mentioned drawbacks of the existing solutions with a lid for closing the upper opening of a cup, said cup containing a cold or hot, liquid or semi-liquid, food or beverage product, said lid comprising a substantially flat body and a peripheral rim extending downwardly for attaching said lid to the upper edge of the cup, said lid further comprising a drinking spout. According to the principle of the invention, the lid comprises a coating comprising at least one volatile aromatic product, said coating being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said drinking spout, and/or release said aromatic product by contact with steam generated by said product, if the latter is hot.
It was surprisingly found by the applicant that when a consumer sips a liquid or semi-liquid product from the drinking spout of a cup lid, a certain amount of air is drawn together with the liquid or semi-liquid product, and enters the oral system (mouth, throat and nose) of the consumer.
With a cup lid according to the invention, the quantity of air that is sipped together with the liquid, contacts at least the region of the lid that is adjacent to the spout placed in the mouth of the consumer. It was found that the velocity of this air is sufficient to withdraw molecules that are present at the surface of the lid.
It was found that alternatively or simultaneously to the principle described above, release of the aromas from the coating can occur when the product contained in the cup is hot and generates steam. In this case, stream generated from the product circulates upwardly towards the lid, contacts the coating and releases the aroma which is then circulated with said steam through the drinking spout of the lid. Aromatic steam is therefore released outside the lid, which creates an appealing scent for the consumer before, and during consumption.
In one embodiment of the invention, the volatile aromatic product is microencapsulated in the coating. Microencapsulation of scents, flavours and other similar volatile products is known as such and will not be described in more details therein. As said previously, when the consumer sips a product through the drinking spout of the lid, air is withdrawn as well and circulates at a high velocity onto the surface of the lid, close to the mouth of the consumer. Air velocity is sufficient to open the micro-capsules and withdraw the volatile aromatic product contained therein, which circulates into the air, towards the oral system of the consumer.
Alternatively, aromas can be impregnated in a liquid form into a capsule which is attached as a coating to the surface of the lid, such that when the lid is opened, the capsule is mechanically opened at the same time, which releases the aromas in ambient air.
Also alternatively, aromas or scents can be stored in, and released from the surface of the lid by so-called “controlled release”. Controlled release may be defined as a method by which one or more active agents or ingredients are made available at a desired site and time and at a specific rate. Flavours, aromas, or scents can be entrapped in a jellified matrix coating; in this case, their release is significantly affected by the texture of the gel that is used. For instance, gelatin gel show large increases in flavour release in the presence of saliva, while starch and pectin gels show a reduction in flavour release under these conditions. In the present application, a gelatin gel matrix is therefore preferred, especially if the jellified matrix coating is located in a portion of the lid which is adjacent the sipping/dispensing opening (drinking spout) of said lid, hence at a location where the saliva of the consumer can activate the release of the scents, flavours or aromas during sipping or drinking.
The advantages of controlled release are:
Yet another alternative to store in, and release volatile aromas, scents or flavours products from the lid, is so-called “release of flavour by melting”. This mechanism of release involves storing the flavours, scents or aromas within a capsule which is coated or similarly attached to the surface of the lid. Melting of said capsule wall at a predetermined temperature releases the volatile active material. There are numerous materials that can be melted and that are approved for food use (lipids, modified lipids or waxes). In such applications, the coated flavoured particles are stored at temperatures well below the melting point of the coating, then heated above this temperature in order to be released. The melting point of the capsule can be chosen appropriately such that for instance, they do not melt at ambient temperature, but they melt at a temperature which corresponds to that of a hot beverage (55° C. to 85° C.). In another alternative, the melting point corresponds to the average temperature of human body, close to the mouth. In this case, the capsule melts when the consumer puts the drinking spout of the lid in the mouth.
Encapsulation techniques, especially for flavoured control release, are as follows:
This allows to provide the consumer with a sensation of drinking a flavoured product, even if the liquid or semi-liquid edible product circulated through the drinking spout of the lid is not itself flavoured.
The invention therefore provides an excellent means to allow a consumer to experience the tasting and drinking of a flavoured product, without the need to add flavours, or sugar in the edible product itself. The invention even allows a consumer to experience the intake of a flavoured drink, with low calorie products, for instance water.
Advantageously, the volatile aromatic product is a natural or artificial flavour or aroma, or an essential oil, selected within the list comprising: aroma, extract or essential oil of fruits, flowers, plants, spices, green or roasted coffee, chocolate, candies, or a mixture thereof.
The cup lid according to the present invention is advantageously manufactured from a sustainable material selected within the list comprising: cellulosic fibers, paper (white or Kraft), cardboard, bamboo fibers, apple fibers, sugarcane fibers, bagasse, avocado fibers, rice or wheat fibers, pectin, a mineral powder (such as stone powder or sand), biodegradable polymers such as polylactic acid (PLA), polyhydroxyalcanoate (PHA), polybutyrate adipate terepthalate (PBAT), le polysuccinate butylene (PBS), or recycled polyolefin or polyesters or a mixture thereof.
Preferably it is manufactured by thermoforming a flat blank of material into the desired shape of a lid. Alternatively, it can be made from moulded or pressed pulp.
The internal surface of the cup lid can be advantageously coated with a thin hydrophobic coating. Alternatively, a hydrophobic compound can be integrated into the mass of the material constitutive of the lid. This ensures that the liquid contacting the internal surface of the lid does not impact negatively its mechanical properties, especially if said liquid is hot (the lid of the invention can be used for closing a cup containing hot or cold products).
The present invention is further directed to a closed package for packing and dispensing a food or beverage liquid or semi-liquid product, said package comprising a cup closed by a lid as described above.
Additional features and advantages of the present invention are described in, and will be apparent from, the description of the presently preferred embodiments which are set out below with reference to the drawings in which:
In
According to the principle of the invention, the lid 1 comprises a coating 7 comprising at least one volatile aromatic product. The coating 7 is adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said drinking spout 6 and release said aromatic product by contact with steam generated by the hot product.
The coating 7 can be placed on the external surface of the lid body 3, as illustrated in
In the embodiments depicted in the drawing, the lid (1) is manufactured from a mixture comprising 95% cellulosic fibers, about 1% of a mineral powder (such as stone powder or sand), and 4% of a biodegradable polymer such as polylactic acid (PLA), or polyhydroxyalcanoate (PHA) to liaise the fibers and ensure structural integrity of the material. The material is thermoformed from a flat blank to form the lid. Alternatively, it can be made from moulded or pressed pulp.
When a hot liquid is poured into the cup 2 which is then closed by the lid 1 of the invention, two sensory effects are generated in a sequence.
First, steam generated by the hot liquid flows upwardly from the hot liquid surface in the cup towards the outside of the cup, through the drinking spout 6. Doing this, it contacts the coating 7 which is adjacent the spout 6, and by contact with steam, aromatic compounds contained therein are released and mix with the steam. Aromatic steam flows around the cup, which provides a nice scent, that is appealing to the consumer.
Second, when the consumer sips the product from the cup 2 covered by the lid 1, liquid passes through the spout 6 and towards the mouth. On its way, it is also mixed with the steam and air contained in the cup 2. Aromatic steam is sipped together with the liquid, which enhances the sensory perception within the mouth, by allowing a better mixing of the liquid product 9 with aromatized air that is sipped at the same time by the consumer, said air having entrapped aromas taken from the coating 6.
Notably, hot liquid contained in the cup is not necessarily aromatized itself, and can be hot water only, which generates steam for releasing aromas contained in the coating as described above. This provides the impression to the consumer that the liquid itself contains flavours, hence providing a nice sensory experience, while providing excellent nutritional and hydration value.
It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2101489 | Feb 2021 | FR | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2022/053353 | 2/11/2022 | WO |
