Method of Mixing a Liquid in a Container

• US 20130176812A1
• Filed: 08/18/2012
• Published: 07/11/2013
• Est. Priority Date: 08/18/2011
• Status: Active Grant

• Current Assignee: International Flavors & Fragrances Incorporated
• Original Assignee: The Additive Advantage LLC (International Flavors & Fragrances Incorporated)
• Inventors: Celeste, Salvatore Albert
• Granted Patent: US 9,999,864 B2
• Time in Patent Office: Days
• US Class Current: 366/101
• CPC Class Codes: A23L 2/40 Effervescence-generating compositions
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/56 Flavouring or bittering agents sweeteners A23L2/60
• CPC Class Codes: B01F 33/403 for mixing liquids B01F33/402, B01F33/405, B01F33/406 take precedence
• CPC Class Codes: B01F 33/5011 portable during use, e.g. hand-held

Abstract

Presently, there exists a need for a method of mixing (stirring) the ingredients of a liquid preparation within a container without the introduction of any device or manual implement to agitate the contents mechanically. The purpose of the present invention is to provide a method a convenient, economical and effective method of mixing utilizing a chemical reaction to facilitate liquid motion in a container without the use of a stirring implement or external mechanical intervention.

Claims

1. A vessel or container having one or more compounds or ingredients affixed by a binder or otherwise attached to the inside surface of the vessel capable of causing a reaction-induced disturbance in a liquid upon introduction of the liquid into a container for the purpose of mixing the contents therein.

2. A vessel or container as described in claim one having one or more compounds affixed thereto that when hydrated create an effervescent reaction sufficient to cause a mixing action in a liquid as the resultant release of CO2 gas bubbles pass through the liquid to the surface.

3. A vessel or container as described in claim one where the reaction is initiated by the introduction of a liquid into the container causing the dissolution of the binder and the exposure of aforementioned compounds thus allowing them to react.

4. A vessel or container as described in claim one where the reactant compounds are affixed to the interior of the container by an amphiphilic polymer designed to maintain the components in an anhydrous state.

5. A vessel or container as described in claim one having one or more compounds capable of mixing the remainder of the contents of the container in stoichiometric quantity as to not add any undesirable characteristics to the liquid or beverage.

6. A vessel or container as described in claim one having only one of the effervescent chemical components affixed to the interior of the container, provided that the second chemical needed to cause the reaction is part of the liquid to be introduced into the container.

7. A vessel or container as described in claim one where one of the reactants is an acid such as citric, maleic or acetic acid.

8. A vessel or container as described in claim one where one of the reactants is a carbonate containing compound such as potassium, sodium or calcium bicarbonate.

9. A vessel or container as described in claim one where the above mentioned carbonate containing compound has been heat-treated to cause a micron layer of inactive material on the surface of the carbonate to inhibit premature reaction when in intimate contact with an acid prior to hydration.

10. A vessel or container as described in claim one having a binder comprised substantially of an amphiphilic polymer.

11. A vessel or container as described in claim one having a binder comprised of an amphiphilic film-forming adhesive binder containing any one or more of the following polymers/co-polymers:

Hydroxypropyl cellulose, PVP/PVA Co-polymer polymer (copovidone).

12. A vessel or container as described in claim one having the effervescent materials co-mingled with the other microencapsulated ingredients to be mixed in order to facilitate accelerated disintegration of encapsulated clusters and aggregate or agglomerated particles.