BEVERAGE CONTAINER FOR TWO BEVERAGES

RECIPIENT POUVANT CONTENIR DEUX BREUVAGES

English Abstract

A beverage container 1 has two sub-compartments 2,3, the larger sub-compartment 2 containing a dark coloured liqueur and having a capacity of approximately twice that of the smaller compartment 3 which contains a white cream liqueur. The difference in specific gravity between the liqueurs is approximately 0.03g/litre so that the white liqueur floats on top of the dark liqueur when the liqueurs are poured into a glass.

French Abstract

L'invention concerne un récipient 1 pour boisson possédant deux sous-compartiments 2, 3, le plus grand sous-compartiment 2 contenant une liqueur de couleur foncée et possédant une capacité environ deux fois supérieure à celle du plus petit compartiment 3 qui contient une liqueur blanche à la crème. La différence de gravité spécifique entre les liqueurs est d'environ 0,03 g/litre de manière que la liqueur blanche flotte sur la liqueur foncée lorsque les liqueurs sont versées dans un verre.

Claims

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THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage, the
container comprising:
a first compartment,
a second compartment separate from the first
compartment,
the dark beverage being contained in the first
compartment and having a density of from 1.085 to
1.0950 g/litre,
the white cream liqueur beverage being contained in the
second compartment and having a density of from 1.051
to 1.057g/litre,
the difference between the specific gravities of the
beverages being such that the dark beverage and the
white cream liqueur beverage remain substantially
separate when the beverages are poured from the
compartments into a receptacle.
2. A liquid beverages container in combination with a dark
beverage and a white cream liqueur as claimed in claim
1 wherein the difference in specific gravity of the
beverages is approximately 0.03g/litre.
3. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed
in claim 1 or claim 2 wherein the white cream liqueur
includes alcohol, sugar syrup and a cream blend
including dairy cream and caseinate.
4. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed

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in any one of claims 1 to 3 wherein the dark beverage
includes a coffee flavour ingredient.
5. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed
in any one of claims 1 to 3 wherein the dark beverage
includes a chocolate flavour ingredient.
6. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed
in claim 4 wherein the dark beverage includes alcohol
and sugar syrup.
7. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed
in any one of claims 1 to 6 wherein the first
compartment is defined by a first bottle and the second
compartment is defined by a second bottle attached to
the first bottle.
8. A liquid beverages container in combination with a dark
beverage and a white cream liqueur beverage as claimed
in claim 7 wherein the capacity of one of the bottle is
approximately twice the capacity of the other bottle.

Description

_' Imy~rovemewts in and rela tine to Beveracxes "
The invention relates to beverages and in particular to a
beverage delivery system.
Beverage technology is concerned with 'the introduction of
new liquid taste sensations by combining taste and flavour
combinations in novel ways. In conventional systems a
liquid beverage is provided as a single liquid with
definite mouth feel and similar characteristics. There
have been attempts to provide immiscible or non-homogenous
liquids in a bottle, however, such systems require the
consumer to mix the contents of the bottle prior to
pouring to ensure that a homogenous product is delivered.
This invention is directed towards providing a novel
system for delivering beverages.
According to the invention there is provided a liquid
container having at least two separate compartments for
different beverages which are to be poured to provide a
combination product, the liquid beverages remaining
substantially separate when. the beverages are poured from
the compartments into a receptacle.
In a particularly preferred embodiment of the invention
there are two compartments in the container, a first
beverage being poured from a first compartment into a
receptacle and a second beverage being subsequently poured
into the receptacle and .remaining separate from the first
' 25 beverage.
In an especially preferred embodiment of the invention the
beverages have different specific gravities. Most

CA 02104171 2005-03-18
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preferably the difference in specific gravity of the
beverage is approximately 0.03g/litre.
In one embodiment of the invention the white beverage is a
white cream liqueur. Preferably the white cream liqueur has
a density of approximately 1.051 to 1.057. Typically the
white ream liqueur includes alcohol, sugar syrup and a cream
blend including dairy cream and caseinate.
In one embodiment of the invention the dark beverage
includes a coffee flavour ingredient. Alternatively or
preferably additionally the dark beverage includes a
chocolate flavour ingredient. Preferably the dark beverage
includes alcohol and sugar syrup. Most preferably the dark
beverage has a density of apprcximately 1.0875 to 1.0950.
In an especially preferred embodiment of the invention the
container comprises two attached sub-containers. In one
embodiment of the invention the capacity of one of the sub-
containers is approximately twice the capacity of the other
sub-container.
In a broad aspect, then, the present invention relates to a
liquid beverages container i:z combination with a dark
beverage and a white cream liqueur beverage, the container
comprising: a first compartrr.ent, a second compartment
separate from the first compartment, the dark beverage being
contained in the first compartment and having a density of
from 1.085 to 1.0950 g/litre, the white cream liqueur
beverage being contained in the second compartment and
having a density of from 1.051 to 1.057g/litre, the
difference between the specifi~~ gravities of the beverages
being such that the dark beirerage and the white cream
liqueur beverage remain subst,~ntially separate when the

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beverages are poured from the compartments into a
receptacle.
The invention will be more clearly understood from the
following description thereof given by way of example only
with reference to the accompanying drawing which is an
elevational view of a liquid container according to the
invention.
Referring to the drawing there is illustrated a liquid
container according to the invention indicated generally by
the reference numeral 1. The liquid container 1 comprises
two separate compartments 2, 3 defined by sub-containers 4,
5 respectively. The sub-containers 4, 5 may be formed
separately and subsequently attached along a lateral joint
6. Each of the sub-containers 4, 5 is

provided with respective neck portions 7, 8 to be fitted
with stoppers. In this case the capacity of the first
compartment 2 is approximately twice the capacity of the
second compartment 3 to accomrnodate different measures of
the beverages.
Preferably the first compartment 2 contains a first dark
beverage such as a dark coffee or chocolate liqueur
beverage as will be described in more detail below. The
second compartment 3 preferably contains a light coloured
beverage such as a white cream liqueur as will. also be
described in more detail below. In use, a stopper is
removed from the first compartment 2 and dark liqueur is
poured into a suitably sized glass until the glass is
approximately two thirds filled with the chocolate or
coffee liqueur. The stopper is then replaced and a stopper
is removed from the second compartment 3 allowing the
white cream liqueur to be poured from the compartment 3
down the side of the glass. The white liqueur floats
gently over the dark liqueur in 'the glass. The dark
liqueur is sipped 'through the white cream liqueur giving
a unique taste sensation. Thus, a single combination
product may be delivered from a single bottle.
The property used to achieve the essential characteristic
of the invention which allows a white liquid to float on
the surface of a dark liquid is to maintain sufficient
difference between 'the specific gravities of the products
to ensure complete separation when the white liqueur is
poured down the side of a glass.
We have found through extensive research and development
that the differences in specific gravity must be
maintained at approximately 0.03g/litre to ensure proper
separation of the liqueurs in use.

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The difference in specific gravit.ies is dependent on the
alcohol contents of 'the liqueurs, the sugar levels in the
liqueurs and the fat content of the white cream liqueur.
In order to comply with regulations the alcohol content in
both liqueurs must be greater than 15$ v/v. The sugar
levels are determined by the taste characteristics of the
product. The fat levels in the cream liqueur that are
manipulated to achieve the correct difference in specific
gravities and hence the correct flotation of the white
cream liqueur on the dark liqueur.
The formulations far the dark and white liqueurs are given
in the following examples.
EXAP~IPLE 1
Formulation for White Cream Liqueur Portion
Ingredients: gG
Spirit at 96~ alcohol 1953
Sugar Syrup at 66 Brix 4125
Water 958.8
Natural Cream Flavour 29.4
Glycerol Monostearate 50
Cream. Mend consisting af:
Natural Dairy Cream 4440 kgs
Sodium Caseinate 435 kgs
Trisodium Citrate 25 kgs
Water 2150 kgs
7050
Total: 14166 kgs

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Processing:
The product is produced in accordance with known cream
liqueur technology.
Sodium Caseinate and Tri Sodium Citrate are salubilised
and blended with fresh pasteurised cream, giving a cream
base.
Glycerol monostearate is added to the cream base followed
by alcohol flavours, sugar and water blend. The mix is
homogenised at 50 - 60°C to reduce particle size and is
finally cooled to approximately 20°C.
Analysis of Final Product - White Cream Liqueur
Alcohol content . 17% v/v
Fat % w/w . 14.9% - 15.5%
Viscosity (Secs) . 63 - 70
pH . 6.9 - 7.0
Density . 1.051 - 1.057 @ 20°C
Sugars . 20% w/w
EXAMPLE 2
Formulation for Black Coffee/Chocolate Ligueur
ingredients:
Batch Size 3,000 Litres KG
Alcohol (96%) 667.0
Sugar Syrup (66 Brix) 1431.0
Coffee Flavour 39.6
Chocolate Flavour 73.5
Natural Vanilla 14.5
Caramel 5.7
Water 973.5
3209.0

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Processing
Black Liquid
The alcohol, sugar and water are blended in their
respective proportions, followed by the flavours and
colour ingredients. The liquid is then agitated to ensure
uniform mix and is finally filtered.
Analysis of Final Product - Black Coffee Flavour
Alcohol Cantent 26~ v/v
Sugars 31$ w/v
pH 4.9 - 5.1
Density 1.0875 - 1.0950 @ 20°C
The invention provides a beverage system which allows
variations in taste sensations to be introduced by
combining various liquids with different mouth feels and
other characteristics which are not available using a
single compartment bottle. Similarly, colour variations
and combinations other than a single coloured product may
be used because of the duel compartment bottle container.
Because the two liqueurs are provided in a single
container they may be readily dispensed in the correct
proportions even by a busy barman. An approximate
indicator that the correct amount of liqueur has been
dispensed from each compartment is provided by the levels
of the liquid remaining in the compartments. As measures
of the liqueurs are poured from the compartment the levels
of the liquid remaining ~.n the compartment drop at the
same rate.

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Many variations on the specific embodiment of the
invention described will be readily apparent and
accordingly the invention is not limited to the embodiment
hereinbefore described which may be varied in both
construction and detail.

Representative Drawing