Container With Taste Sensation Enhancement Delivery

Abstract

The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.

Description

BACKGROUND OF THE INVENTION[0001]Generally, beverages are mixed with flavoring ingredients by the manufactures at the time of manufacturing for taste when combined. To this end, beverage additives are typically combined immediately with a beverage by the manufacturers during manufacturing in order to give a desired flavor, however, such taste enhancement approaches can be limited by age and by negative chemical interactions between the flavoring ingredients and the beverage itself which may tend to increase over time as the two are stored together as a mixture. Similarly, certain flavoring ingredients such as essential oils of natural flavors tend to lose potency from the time of manufacture until the point of consumption, if not protectively encapsulated.[0002]Furthermore, in known approaches to flavor provision through the mixing of the flavor additives and beverage carrier at the time of manufacture, human taste receptors do not receive optimal flavor sensations such as that as m...

AI Technical Summary

Benefits of technology

[0004]The present invention relates to beverage containers with inventive taste sensation enhancement surface coating that overcomes the shortcomings that exist in approaches that focus on pre-mixing of flavor adjuncts within the beverage solution at the time of manufacturing. The inventive taste sensation enhancement surface coating are supplied on the mouth or lip of a beverage container and will allow the taste of the beverage to be improved by preparation and release of flavoring adjuncts only upon opening of the beverage container and the human mouth comes in contact with container, and to a lesser exten, through fluid communication with the pouring of the beverage. Provision of such allows for the stimulation of human taste receptors immediately during the actual dispensing of the contents from the container being consumed, in order to more immediately stimulate a person's taste receptors and so as to preserve flavor potency. Situation of the inventive taste sensation enhancement surface areas on or immediately adjacent to the openings of the container is done in such a way so as to be relatively isolated from the beverage fluid as contained in the container prior to opening, and provides for an area that is placed circumferentially around the mouth of the beverage container so that when the beverage is consumed, it is in a position so as to be naturally placed on the lips or the mouth of a consumer (or so as the human mouth liquids activates the taste sensation enhancer stimulating the human taste buds), yet is isolated from both the external elements (environment) and the actual beverage prior to opening of the container, yet so as to be in fluid connectivity with the beverage fluid as it is dispensed. The inventive taste sensation enhancement surface coatings are therefore coated on the lip or mouth of the container so as the beverage fluid and / or consumer saliva comes in contact with the same, the taste sensation enhancement surface coating begins to dissolve and release the flavor enhancements contained within stimulating the human taste buds, and provides for an immediate and ongoing mixing of the flavor adjuncts.

Problems solved by technology

To this end, beverage additives are typically combined immediately with a beverage by the manufacturers during manufacturing in order to give a desired flavor, however, such taste enhancement approaches can be limited by age and by negative chemical interactions between the flavoring ingredients and the beverage itself which may tend to increase over time as the two are stored together as a mixture.

Similarly, certain flavoring ingredients such as essential oils of natural flavors tend to lose potency from the time of manufacture until the point of consumption, if not protectively encapsulated.

Furthermore, in known approaches to flavor provision through the mixing of the flavor additives and beverage carrier at the time of manufacture, human taste receptors do not receive optimal flavor sensations such as that as might be realized if the flavoring is imparted immediately prior to and / or at the same time of consumption of the beverage.

Such mixing at the time of manufacture, rather than at the time of consumption, often yields stale or flat flavoring adjuncts because of chemical reactions that form over time between the beverage and the flavoring, and because of the lack of freshness inherent in flavors that have not been encapsulated or otherwise preserved during the storage of the beverage.

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