Patent Application
20070237864
1. Field of the Invention
A salad dressing composition in a hand-held spray dispensing article delivering a consumer desired and measurable amount of dressing.
2. The Related Art
Weight conscious consumers often need to measure the amount of food dispensed to determine the number of calories they are consuming.
Food products capable of being dispensed so as to deliver a consistent serving of food are therefore highly desirable.
Liquid foods may be amenable to delivery by pumping action. Rainey et al., U.S. Pat. No. 6,113,970 discloses a lecithin based spray product.
An article found at www.prnewsnow.com on or about Aug. 23, 2005, entitled “The flavor Spray Diet Is Open For Business,” PR News Now:
News at the Speed of Now, describes a flavoring spray product containing no fat and no calories. See also, www.flavorspraydiet.com (cited in the aforementioned article).
A variety of pump devices have been on the market for several years, such as, for example, the SeaBreeze™ pump available from the SeaquistPerfect Dispensing Company. Sparyette IV™ mist sprayer is a spray top available from Saint Gobain Calmar Inc. Mechanical pumps are disclosed in U.S. Pat. No. 5,642,860 and Grogan U.S. Pat. No. 5,738,282.
Certain shortcomings in the commercially available salad dressing products have been found. Weight conscious consumers would like to minimize the amount of dressing applied to a salad without compromising on taste. They would also prefer a low calorie product together with an easy way of dispensing and measuring the number of calories in the salad dressing portion they have applied.
Accordingly, it would be desirable to have a low calorie salad dressing that is convenient to dispense while minimizing the amount applied but not compromising on taste. Additionally, a salad dressing product that permits easy calorie counting is an object of the present invention.
A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount of product in every spray, having a discharge volume of about 0.75 ml per spray. Preferably, product delivery amounts to about one Calorie per spray. A smaller amount of product may be applied to salad to deliver the same organoleptic experience, preferably, about one-quarter to about one-half the amount of conventional product is applied.
The salad dressing composition includes at least about 5% liquid vegetable oil, and may consist essentially of less than about 70% vegetable oil by weight, water and acidifier. The vegetable oil content in said composition is preferably about 5% to about 70% by weight, and more preferably, about 5% to about 25% by weight. The vegetable oil composition is substantially lecithin free and non-emulsified.
The product further includes a hand-held spray dispensing article comprising: a reservoir for receiving a liquid composition, the reservoir having a closed and an open end; an operating unit for dispensing the spray at least partially positioned over the reservoir at the open end. The operating unit is in fluid communication with the reservoir, and includes a button positioned concentrically above a shroud and a discharge outlet downstream. The operating unit is downwardly movable toward the reservoir by hand pressure. A closure is attachable to the open end of the reservoir by suitable means. The closure extends upwardly from the open end and terminates in a nozzle head.
A liquid pump assembly is positioned at least partially below the operating unit and includes a body 12 having an upper end 46 and a lower end 47 of smaller cross-sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13. Lower end has inner walls 48. A piston 22 movable within body 12 is seated within collar 13 and is movable therein. The piston is movable in sliding engagement within the body, together with a gasket, and a piston base positioned at a lower end of said piston.
A spring system is positioned below the piston base and atop a ball valve. The ball valve seated atop a tube at the inlet of the liquid pump which extends downward into the reservoir. The spring system returns the liquid pump piston upward to an un-activated position. The spring system comprises a spring of cylindrical spiral configuration. The article further includes a liquid inlet at the tube; a discharge orifice including an orifice cup and terminating in a spray nozzle. The orifice cup is variable in size. Preferably, a liner device is inserted to concentrically surround the body at the bottom of the piston so as to restrict liquid composition flow through the vents and between the piston and the collar.
The operating unit is downwardly movable toward the reservoir by hand pressure, thereby forcing the piston, the gasket and the piston base to move downwardly, to pump the salad dressing. The article does not leak and shows no sign of leakage between the piston and the collar.
The product achieves the consumer desired a low calorie salad dressing that is convenient to dispense and easy to use, by way of spray, while minimizing the amount applied but not compromising on taste. Additionally, the inventive salad dressing product permits easy calorie counting by adapting the discharge orifice of the spray dispenser to deliver just one calorie per spray.
Further features and advantages of the present invention are described in the accompanying drawings in which:
The present invention is based in part on, although not limited to, the discovery that consumers prefer a non-aerosol spray dispensing article for salad dressing compositions. A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount, or volume, of product in every spray. A discharge volume per spray is selected in accordance with consumer preferences, preferably amounting to 0.75 ml, equivalent to one Calorie per spray. Advantageously, a smaller amount of product may be applied to deliver the same organoleptic experience, and preferably, about one-quarter to about one-half the amount relative to conventional product is applied to the salad.
According to the present invention, a non-aerosol (as particularly preferred by consumers) hand-held liquid product spray dispensing article 1 includes a reservoir 2 for receiving salad dressing composition 4 and an operating unit 6 for dispensing liquid composition 4 as a spray.
Unit 6 includes a button 7 positioned concentrically above a shroud 8 having a larger cross-sectional diameter, and a mechanical liquid pump mechanism 10. Pump mechanism 10 includes a body 12 having an upper end 46 integrally connected with a lower end 47 of smaller cross- sectional diameter that upper end 46. Upper end 46 is surrounded by collar 13. Lower end has inner walls 48. A piston 22 movable within. body 12 is seated within collar 13 and is movable therein. Piston 22 is provided at its bottom end with a piston base 23 and a gasket 24 positioned between them. Piston base 23 is positioned at its lower end adjacent spring 14. Spring 14 is of cylindrical spiral configuration, is seated atop a ball valve 42 and rests against inner walls 48 of body 12 and is positioned directly under piston base 23. Ball valve 42 is seated atop a tube 44 which extends downward into reservoir 2.
Vents 26 are formed in body 12 at the bottom of piston 22. Preferably, a liner 49 is provided to concentrically surround body 12 at the bottom of piston 22 so as to restrict the flow of composition 4 through vents 26 without restricting the flow of air into reservoir 2. Optionally but preferably, to improve the pump system functioning, an annular liner 49 lodged within a cylinder of the pump concentrically surrounding the body of the pump at the vents, can avoid product leakage between the button and shroud area. Liner 49 restricts the flow of composition 4 through vents 26 without restricting the flow of air into reservoir 2. Liner 49 may be made of any soft plastic material, such as foam, preferably polyethylene foam.
Liquid pump 10 further includes a liquid inlet 34 and a discharge outlet 36 through which composition 4 exits the dispensing article 1. Discharge outlet 36 is formed in a spray nozzle 35 which is the terminal part of an orifice cup 37, which is variable in size. Orifice cup 37 may be made of any rigid plastic material, such as acetal. According to the present invention, the discharge volume per spray is selected in accordance with demonstrated consumer preference.
Spring system 14 is provided with a spring of cylindrical spiral configuration. Spring 14 rests against inner walls 48 of body 12 and is positioned directly under piston base 23.
In Use. Operation of dispensing article 1 occurs in the following manner. Article 1 composition 4 is held by hand while downward pressure is applied against nozzle head 54 to dispense composition 4 by a spraying mechanism. By application of hand pressure against nozzle head 54, body 12 is downwardly movable toward reservoir 2 by way of button 7. Thereby, on the down-stroke, piston 22 is forced to pump liquid composition 4 upwardly through tube 44.
With reference to
Once downward pressure on nozzle head 54 is released, spring 14 forces a return stroke. Ball valve 42 opens allowing liquid composition 4 to be suctioned up through tube 44. Tube 44 draws liquid composition 4 from bottom 18 of reservoir 2 to an area directly below ball valve 42. It is transported through body 12 and toward orifice cup 37, wherein the fluid collects until it is discharged through nozzle 35. Therein the liquid composition 4 exits through discharge outlet 36. Concurrently the return stroke allows air to reenter the pump system through vent 26 and bringing the pressure above the liquid composition 4 in reservoir 2 back to atmospheric.
A salad dressing composition 4 may require several actuations to suitably cover a salad. The consumer wants to limit the number of actuations to a reasonable work load. Preferably, the number of actuations is about 10, thereby delivering a total of about ten Calories per serving, i.e., at one Calorie per spray.
Composition. Salad dressing composition 4 is a food product, such as, for example, a low fat salad dressing. Ingredients of these liquid, non-emulsified, salad dressing products include edible vegetable oil, water, and food grade acids such as citric acid or acetic acid. Further ingredients may include, but are not limited to, preservatives, flavors, fragrances, thickeners, sugar, and salt. Essentially no lecithin is employed in the compositions with one advantage of avoiding the cost thereof, and another advantage of the pump being non-aerosol as preferred by consumers, and therefore not requiring lecithin.
The vegetable oils can be any food grade liquid oil, including but not limited to soybean oil, olive oil, canola oil, corn oil, sunflower seed oil, and rapeseed oil. The vegetable oils may be saturated or un-saturated, however, non-hydrogenated oils are preferred. The amount of vegetable oil may range anywhere from about 0.1 to about 70%, preferably, about 1 to about 50%; more preferably, about 3 to about 30%; and most preferably from about 5 to about 20% by weight of the liquid product.
The viscosity of the compositions may be adjusted to suit a particular product and to work with a particular dispenser variation. The viscosity of the compositions may range from about 100 to about 1000 cps as measured on the Brookfield Viscometer, RVT, at room temperature and spindle speed of 110. Preferably, the viscosity ranges at about 150 cps to about 950 cps, most preferably, about 200 to about 600 cps for a vinaigrette type salad dressing composition.
Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material ought to be understood as modified by the word “about”.
The term “comprising” is meant not to be limiting to any subsequently stated elements but rather to encompass non-specified elements of major or minor functional importance. In other words the listed steps, elements or options need not be exhaustive. Whenever the words “including” or “having” are used, these terms are meant to be equivalent to “comprising” as defined above.
The liquid salad dressing composition employed in the Examples that follow comprised soybean oil, water and a variety of minor ingredients, with an exemplary composition appearing in the Table below.
The purpose of this experiment was to evaluate consumer preference for type of salad dressing spray delivery. An 8 oz bottle, i.e., reservoir 2, was filled with salad dressing composition 4 as specified in Example 1. Two different spray-top alternatives were evaluated for consumer liking. The first version was the spray-top currently used on the ICBINB! Spray bottle, 10 i.e. a buffer alternative spray called “I Can't Believe It's Not Bufter!” available from Unilever, Englewood Cliffs, N.J. The second version was the spray-top optimized for the salad dressing compositions 4, according to the present invention, with higher output per spray, i.e. a uniform 0.75 ml per spray.
The following BASES tests were performed. Every BASES study conducted anywhere in the world begins with the same core set of questions. This allows comparisons across studies, across countries, and across manufacturers. Qualified respondents/panelists were a male or female, age at least 18, who claimed to be a principal grocery shopper for the household, and was positive/neutral to the concept of salad dressing spray. The number of panelists sampling the optimized spray top product was 157, and the number for the ICBINB! spray top was 150. After a week of usage, panelists were interviewed to assess product interest.
The results showed that the “optimized” spray top outperformed the ICBINB! Spray top, receiving significantly stronger levels of committed purchase interest. Consumers displayed dissatisfaction with the amount of dressing released from the ICBINB! Spray top and the number of sprays needed per serving, as shown in the Tables below. The “%” indicate the percentage based on the number of consumers responding
For the amount of dressing dispensed, the ICBINB! spray top was generally found to deliver too little. For the number of sprays per serving, the ICBINB! spray top was found to require too many actuations.
The aforementioned results indicate that a discharge volume per spray, sized according to the present invention at about 0.75 ml per spray, is necessary to maximize consumer liking.
The purpose of this study was to evaluate consumer preference for type of salad dressing spray delivery in terms of BASES CVI, using the panelists of Example 2. BASES CVI (Consumer Viability Index) is a composite indicator, including consumer measures (at both concept and after usage) that collectively predict longer term commercial success of a product. BASES CVI provides an indication (on a scale of 0 to 100) of the probability of maintaining stable distribution for at least two years based on consumer reaction (not including marketing support). The key drivers of BASES CVI are product acceptance, product value perceptions (how do consumers perceive the product's value after using it), and concept appeal (does the idea generate strong consumer interest). The results are listed in the Table below.
Based on its higher CVI, the optimized spray top, having a discharge volume of about 0.75 ml per spray, has a significantly better chance of achieving success in the market. BASES has analyzed over 300 in-market initiatives and has found that 60% of products that fall in the 70-80 index range succeed, 35% are marginal, and the remaining 5% fail.
While the present invention has been described herein with some specificity, and with reference to certain preferred embodiments thereof, those of ordinary skill in the art will recognize numerous variations, modifications and substitutions of that which has been described which can be made, and which are within the scope and spirit of the invention. It is intended that all of these modifications and variations be within the scope of the present invention as described and claimed herein, and that the invention be limited only by the scope of the claims which follow, and that such claims be interpreted as broadly as is reasonable. Throughout this application, various publications have been cited. The entireties of each of these publications are hereby incorporated by reference herein.
