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Publication numberUS2723200 A
Publication typeGrant
Publication dateNov 8, 1955
Filing dateNov 8, 1950
Priority dateNov 8, 1950
Publication numberUS 2723200 A, US 2723200A, US-A-2723200, US2723200 A, US2723200A
InventorsPyenson Harry
Original AssigneeDev Res Inc
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Method for packaging viscous food preparations
US 2723200 A
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Description  (OCR text may contain errors)

Nov. 8, 1955 H. PYENSON 2,723,200

METHOD FOR PACKAGING VISCOUS FOOD PREPARATIONS Filed Nov. 8, 1950 I, r /4 L I 1 l /f INVENTOR. I BFIARRY PYENSON (L-M (J/M40 ATM/9166K United States Patent METHOD FOR PACKAGING VISCOUS FOOD PREPARATIONS Application November 8, 1950, Serial No. 194,588

1 Claim. (Cl. 99-171) This invention relates in general to certain new and useful improvements in a method for packaging viscous food preparations for facilitating the dispensing thereof.

Heretofore, food preparations of relative high viscosity, such as mayonnaise, chili sauce, syrups, and the like, have been customarily packaged within glass jars, long-necked glass bottles, and tin cans. With such food items packaged in cans and jars, the user often resorts to a spoon or similar implement for assisting the flow of the material therefrom, whereas with long-necked bottles, such as in the case of catsup, the user must strike the base of the bottle rather forcibly to effect flow of the food preparation. In addition to the inherent difficulty in the dispensing of such food preparations there is ordinarily a dehydrating effect whereby a surface crust will, in many cases, form so that in the discharge of the contents the force applied to rupture the crust is usually of such proportion as to cause, upon breaking of the crust, the material to flow out at a rate greater than that desired. I

Therefore, the primary object of the present invention is to provide a method for assuring steady and controllable flow of viscous food preparations which encompasses subjection of such preparation to a gas at a pressure greatly in excess of the atmospheric pressure.

It is a further object of the present invention to provide a method of the character stated wherein the foodpropelling gas will not interreact with the food preparation, either chemically or physically, andhence solely provides a driving or expelling force upon release thereof.

With the above and other objects in view, my invention resides in the novel features of form, construction, arrangement, and combination of parts presently described and pointed out in the claim.

In the accompanying drawing- The figure is a transverse sectional view of a suitable type container for dispensing food preparations in accordance with the method of the present invention.

Referring now by reference characters to the figure, A designates a container having a body portion 1 enclosed by a top member 2 within which is disposed a valve 3 adapted for rocking movement to permit discharge of the container contents through the stern thereof and having associated therewith sealing means 4. The dispensing container A, being of the type shown and fully described in the copending application of Aaron S. Lapin, Serial No. 90,807, filed May 2, 1949, represents generically the type of container most appropriate for the operation of the method herein to be described. As will become more apparent hereinafter, other type valved containers such as those of the siphon type may be used with facility for the practice of the present invention.

In packaging food preparations which are somewhat resistant to flow, such as catsup, chili sauce, mustard, mayonnaise, salad dressings, apple and other fruit butters, boiled icings, chocolate sauce, marshmallow toppings, and related items, the body portion 1 of the container A is filled with a suflicient quantity of the particular foo d preparation, designated b'in' the figure to leave a substantial unfilled area denoted a. The top 2 with the dispensing valve 3 mounted thereon is then spun or otherwise suitably sealed onto the body portion 1. The air in the unfilled portion a is then evacuated therefrom, and an inert'gas, preferably nitrogen, is then fed under considerable pressure through the valve 3 into the evacuated portion a. For the purposes of the present method, a range of pressures may be used which depend, in part, upon the relative viscosity of the food preparation to be dispensed and, in part, upon the ratio of the filled portion 11 of the container A to the unfilled portion a thereof. In practice, it has been found desirable to fill the container A with the food preparations to about sixty percent (60%) capacity. With mustard, catsup, salad dressing, and the like, the pressure of gas in the portion a is preferably one hundred and twenty pounds per square inch whereas with thicker or more viscous preparations, such as chili sauce, chocolate syrup, and the like, a pressure of one hundred and fifty (150) pounds per square inch is requisite to provide a dispensing action comparable in character. It is, of course, apparent that if the container A is filled to less than sixty percent (60%) capacity, the pressure of the gas may be proportionately reduced.

Herein, nitrogen is the preferred gas to be used since 3 it is most economical and possesses the desired characteristics of chemical inertness, lack of odor, and highly limited solubility in Water. Any of the rare gases such as'xenon, kyrpton, argon, and helium might be used but the cost thereof would be prohibitive. Carbon dioxide and nitrous oxide, which have been utilized generally with relation to the aeration or flufi'ing of cream are not suitable since they will react with the container ingredients and dissolve therein, which on expulsion will cause a,

fluffing or aeration and in some instances effect an undesired alteration of flavor.

When the user desires to dispense some of the contents of the container A, the same is inverted whereupon the gas and the food preparation will, in effect, change places so that the gas will continue to be disposed in upper position. Upon actuation of the valve 3, by rocking same, the pressure of the gas will drive the food preparation downwardly through and out the valve 3. It will thus be seen that the gas serves solely as a driving or propelling force of sufficient intensity to expell the food preparation overcoming its inherent resistance to flow in a positive, smooth, and controlled manner. Of particular note is the fact that there is no substantial intermixture between the gas and the food preparation. The food preparation dispensed is not in an aerated or fluffed condition and does not physically hold particles of the gas. The gas thus remains independent and distinct from the food preparation which it acts upon.

As the food preparation is used, the pressure of the gas within the container A will, of course, progressively reduce. However, due to the value of the initial pressure, it will always maintain adequate relative force for discharging the contents of the container A upon release.

The distinction between the method herein taught and that utilized in aerated cream is most obvious. In the latter procedure it is requisite that the gases therein used, which are nitrous oxide and carbon dioxide, be dissolved in the cream prior to release of the gas pressure, and severe agitation is utilized to assist the dissolution of the gas. In the present method there is no dissolution or reaction whatever between the propellent and the food of the. several partsrofathecmethod for packaging viscous food preparations and in the step of its production may be made and substituted for those herein shown and described without departing from the nature and principle of the present invention.

Having thus described ;my invention,.w.hat!I elaimzt-a-nd desire to secure by Letters-Patent is:

The method of protectively wpackaging viscous products to-be dispensed under pressure without aeration, comprising the steps of partially filling'such product into a 10 gas-pressure container having-a valve, evacuating 1th 4 'air'from the unfilled portion of the container, filling'the void with nitrogen gas under pressure, and closing such valve.

References Cited in the file of this patent UNITED STATES PATENTS 34,894 Lynde Apr. 8, 1862 991,725 Kennedy May 9, 1911 2,120,297 ReineckeQn June 14, 1938 2,294,172 Getz Aug. 25, 1942

Patent Citations
Cited PatentFiling datePublication dateApplicantTitle
US34894 *Apr 8, 1862 Improved bottle for aerated liquids
US991725 *Sep 2, 1909May 9, 1911Nat Carbonated Liquid CoTap for dispensing liquid under pressure.
US2120297 *Aug 15, 1935Jun 14, 1938Food Devices IncDevice for producing aerated expanded food products
US2294172 *Sep 26, 1935Aug 25, 1942Aeration Processes IncProcess of making aerated food products
Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US2928435 *Dec 10, 1957Mar 15, 1960Strouse IncSpray product package and method of packaging spray products
US2931150 *Mar 6, 1956Apr 5, 1960W F And John Barnes CompanyApparatus for packaging a liquid under pressure
US2932434 *Nov 26, 1957Apr 12, 1960John J BaesslerMeans for dispensing liquid concentrate drop by drop
US2950031 *Oct 23, 1957Aug 23, 1960Precision Valve CorpLiquid stream dispensing pressure package for high viscosity liquids
US2953284 *Dec 6, 1957Sep 20, 1960Aerosol Tech IncPressurized dispenser
US2977231 *Feb 19, 1960Mar 28, 1961Cecil WolfsonPackaging and dispensing beverage concentrates
US2991629 *Oct 29, 1957Jul 11, 1961Gene Rose Company IncTire inflating device
US2992928 *Jun 28, 1956Jul 18, 1961Int Minerals & Chem CorpMethod of spraying and dispensing liquid
US2996432 *Apr 7, 1961Aug 15, 1961Modern Lab IncSkin treating composition and method
US3022923 *Mar 21, 1958Feb 27, 1962American Can CoDispensing container for viscous products
US3063841 *Jun 27, 1960Nov 13, 1962Guinness Son & Co Ltd AMethod of dispensing liquids
US3099370 *Dec 24, 1958Jul 30, 1963American Can CoDispensing container for viscous products
US3156385 *Dec 20, 1962Nov 10, 1964Crown Ind Products CompanyMethod and apparatus for dispensing viscous substances
US3174659 *Jun 29, 1962Mar 23, 1965Schering CorpMaterial dispensing package
US3194449 *Jun 8, 1962Jul 13, 1965Us Aviex CompanyDispenser for diesel engine starting fluid
US3224158 *Feb 5, 1962Dec 21, 1965Procter & GambleMethod for packaging pressure feed devices
US4667855 *Nov 25, 1980May 26, 1987W. R. Grace & Co.Using inert gas to prevent clogging
US5037001 *Jan 7, 1991Aug 6, 1991Fred PresantMeans and method for metered single-drop dispensing of water solutions from aerosol container
US5071667 *Aug 27, 1990Dec 10, 1991Lieder Maschinenbau Gmbh & Co. Kg.Expulsion of air; introduction of preserving gas; sealing with metal or plastic foil; extends shelf life
US5237797 *Jan 21, 1993Aug 24, 1993Valois (Societe Anonyme)Method of vacuum packaging substances, in particular cosmetic or pharmaceutical products, inside variable-capacity containers closed by dispenser members, that prevent ingress of air, apparatus for implementing the method, and dispensers obtained thereby
US7481338 *Nov 18, 2004Jan 27, 2009Homax Products, Inc..Aerosol spray texture apparatus for a particulate containing material
US7498050 *Dec 15, 2003Mar 3, 2009Kraft Foods Global Brands LlcHomogeneity mixture of plant fiber, oil, water and emulsifiers; peanut butter or chocolate; in pressurized container
US8157135Jan 27, 2009Apr 17, 2012Homax Products, Inc.Aerosol spray texture apparatus for a particulate containing material
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US8342421Oct 18, 2011Jan 1, 2013Homax Products IncTexture material for covering a repaired portion of a textured surface
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US8561840Aug 28, 2012Oct 22, 2013Homax Products, Inc.Aerosol spray texture apparatus for a particulate containing material
US8573451Jul 19, 2012Nov 5, 2013Homax Products, Inc.Actuator systems and methods for aerosol wall texturing
US8580349Dec 6, 2011Nov 12, 2013Homax Products, Inc.Pigmented spray texture material compositions, systems, and methods
US8584898Nov 20, 2012Nov 19, 2013Homax Products, Inc.Systems and methods for applying texture material to ceiling surfaces
US8622255May 8, 2012Jan 7, 2014Homax Products, Inc.Aerosol systems and methods for dispensing texture material
US8701944Aug 9, 2013Apr 22, 2014Homax Products, Inc.Actuator systems and methods for aerosol wall texturing
USRE35683 *Aug 23, 1995Dec 9, 1997Valois (Societe Anonyme)Method of vacuum packaging substances, in particular cosmetic or pharmaceutical products, inside variable-capacity containers closed by dispenser members, that prevent ingress of air, apparatus for implementing the method, and dispensers obtained thereby
Classifications
U.S. Classification53/432, 239/577, 222/72, 141/7, 222/402.22, 141/9, 426/392
International ClassificationB65D83/14
Cooperative ClassificationB65D83/38, B65D83/752
European ClassificationB65D83/38, B65D83/752