Note: Descriptions are shown in the official language in which they were submitted.
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SALAD DRESSING PRODUCT DISPENSED AS A SPRAY
BACKGROUND OF THE INVENTION
Field of the Invention
A salad dressing composition in a hand-held spray dispensing article
delivering a
consumer desired and measurable amount of dressing.
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.
Patent No. 6,113,970 discloses a lecithin based spray product. An article
found at
www.[2rnewsnow.com on or about August 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.flavorsgraydiet.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 TM pump available from the SeaquistPerfect Dispensing
Company. Sprayette IV T"' mist sprayer is a spray top available from Saint
Gobain
Calmar Inc. Mechanical pumps are disclosed in U.S. Patent No. 5,642,860 and
Grogan U.S. Patent 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.
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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.
SUMMARY OF THE 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
half the amount of conventional product is applied.
The salad dressing composition includes at least 5% liquid vegetable oil, and
may
consist essentially of less than 70% vegetable oil by weight, water and
acidifier. The
vegetable oil content in said composition is preferably 5% to 70% by weight,
and
more preferably, 5% to 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.
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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.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features and advantages of the present invention are described in the
accompanying drawings in which:
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Fig. 1 illustrates a sectional perspective view of a product according to the
present
invention including dispensing article for the vegetable oil containing
composition;
Fig. 2 illustrates an enlarged sectional view of the pump mechanism as boxed
and
labeled "Fig. 2" in the article of Fig. 1.
DETAILED DESCRIPTION OF THE INVENTION
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 as with conventional delivery, and
preferably,
about 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.
Fig. 1 illustrates a perspective cut-away of a product of the present
invention including
dispensing article 1 intended for composition 4. Operating unit 6 is in fluid
communication with and positioned above reservoir 2 fitting by way of a
suitable seal
over an open end 16 of reservoir 2. Opposite open end 16 is a closed end 18
(not
shown) serving as a bottom of reservoir 2. A closure 20 attaches to the mouth
or open
end 16 of reservoir 2 by suitable means, such as by screw and thread mating.
Closure
20 extends upwardly from open end 16 and terminates in nozzle head 54.
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
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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
5 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. 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
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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 Fig. 1, the actuation movement forces piston 22, gasket 24,
and
piston base 23 to slide downward within body 12 of liquid pump assembly 10.
Concurrently compressed through the downward stroke is spring 14 lodged
between
piston base 23 and ball valve 42.
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 10, thereby delivering a total
of 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.
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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 unsaturated, however, non-hydrogenated oils are preferred.
The
amount of vegetable oil may range anywhere from 0.1 to 70%, preferably, 1 to
50%;
more preferably, 3 to 30%; and most preferably from 5 to 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 100 to 1000 cps as measured on the Brookfield Viscometer, RVT, at room
temperature and spindle speed of 110. Preferably, the viscosity ranges at 150
cps to
950 cps, most preferably, 200 to 600 cps for a vinaigrette type salad dressing
composition.
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.
EXAMPLE 1
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.
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TABLE 1. BALSAMIC VINAIGRETTE SPRAY
FORMULA
INGREDIENT PERCENT
WATER BALANCE
HIGH FRUCTOSE CORN SYRUP 42 18.0000
Defoamer 0.0025
SOYBEAN OIL 10.0000
Xanthan Gum e.g. Kelco/ISP 0.2400
FLAVORS e.g. IFF 3.4500
AQUARESIN BLACK PEPPER - 22-19-142 0.0110
VINEGAR 25.5000
SORBIC ACID 0.0800
CALCIUM DISODIUM EDTA 0.0070
SALT 4.0000
TOTAL 100.0000
SPECIFICATIONS:
PH 2.75 - 2.95
ACID 1.57 - 1.87
DENSITY 1.074 - 1.104 G/ML
EXAMPLE 2
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, i.e. a butter alternative spray called "I Can't Believe
It's Not
Butter!" available from Unilever, Englewood Cliffs, New Jersey. 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
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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
TABLE 2. Amount of Dressing
Just about right Much too little Much too much
ICBINB! 64% 35% 1%
Spray top
Optimized 79% 16% 5
Spray top
TABLE 3. Number of Sprays Per Serving
Just about right Much too little Much too much
ICBINB! 62% 4% 34%
Spray top
Optimized 78% 5% 17%
Spray top
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.
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EXAMPLE 3
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
5 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
10 product's value after using it), and concept appeal (does the idea generate
strong
consumer interest). The results are listed in the Table below.
TABLE 4. CVI Determination
Product Quality Product Value Concept Appeal BASES CVI
roduct
purchase intent)
ICBINB! Well Below Above Average Above Average 37
Spray top Average
Optimized Above Average Above Average Above Average 76
Spray top
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
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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.
