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WO1999009871A1 - Paille possedant un revetement aromatise - Google Patents

Paille possedant un revetement aromatise Download PDF

Info

Publication number
WO1999009871A1
WO1999009871A1 PCT/US1998/017756 US9817756W WO9909871A1 WO 1999009871 A1 WO1999009871 A1 WO 1999009871A1 US 9817756 W US9817756 W US 9817756W WO 9909871 A1 WO9909871 A1 WO 9909871A1
Authority
WO
WIPO (PCT)
Prior art keywords
straw
flavor
agent
coating
producing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1998/017756
Other languages
English (en)
Inventor
Max David Schleider
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU91228/98A priority Critical patent/AU9122898A/en
Publication of WO1999009871A1 publication Critical patent/WO1999009871A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/18—Drinking straws or the like
    • A47G21/183—Drinking straws or the like with means for changing the flavour of the liquid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member

Definitions

  • the invention relates to a straw having a flavor-producing particulate coating containing a flavoring agent on its outer surface, and to a method for producing such a straw.
  • the straw can be used to flavor the mouth as liquids are consumed through the straw, and to flavor liquids being stirred with the straw.
  • Previously described flavor-producing drinking straws provide flavor agents on the inner surface of the straw so that the flavor agent is greatly diluted as it is assimilated into the beverage passing upwardly through the straw.
  • the greatly diluted flavor agent has a reduced effect on the taste buds of the consumer's tongue, such that the consumer experiences only a minimal sensation of the flavor agent.
  • Other strategies for using a straw or stirrer to flavor beverages are described in U.S. Patent Nos. 3,545,980 (Stanger) and 3,824,322 (Fiorella), which offer limited flavoring options and pose difficulties for manufacturing, packaging and storage.
  • the invention provides a straw comprising a straw body having an outer surface and a flavor-producing particulate coating adhered to the outer surface.
  • the flavor producing coating comprises a meltable carrier adhesive and a powdery granular flavor agent.
  • the flavor producing coating additionally comprises an encapsulating agent.
  • the invention also provides a method for producing a straw having a flavor-producing coating. The method comprises obtaining a straw having an outer surface, applying a meltable carrier adhesive to the outer surface of the straw, applying a powdery granular flavor agent to outer surface of the straw, and, optionally, applying an encapsulating agent to the outer surface.
  • the straw body comprises a hollow tube.
  • the straw can be, for example, a drinking straw or a stirrer.
  • the straw is used in conjunction with cold beverages, such as alcoholic beverages.
  • alcoholic beverages include, but are not limited to, margaritas and daiquiris.
  • the straw need not be a hollow tube.
  • the stirrer is used to flavor hot beverages, such as coffee, tea or hot chocolate.
  • the flavor-producing coating is adhered proximate to an end of the straw, such as for approximately 20 to approximately 45 percent of the body length.
  • meltable carrier adhesives for use in producing the straw include, but are not limited to, valerolactic acid, cinnamyl alcohol, magnesium chlorate, wax, corn syrup, hydrogenated starch, hydrolysate, hydro methoxyl pectin, hydrolyzed protein, modified starch, pregelatinized starch, sorbitol, sucrose, carboxymethylcellulose, carboxyethylcellulose, dextrose, fructose, maltose, isomalt or manitol.
  • the adhesive can be selected to have a desired melting point, depending on the intended use, for example, with hot or cold beverages.
  • the meltable carrier adhesive has a melting point of about 70 to about 98 degrees Fahrenheit.
  • the meltable carrier adhesive has a melting point of about 30 to about 70 degrees Fahrenheit.
  • the powdery granular flavor agent is a solid substance having a particle size of approximately 1 to approximately 50 microns, preferably a size of approximately 10 to approximately 20 microns.
  • powdery flavor agents include, but are not limited to, flavors selected from the group consisting of fruit, nut, coffee, chocolate, vanilla, cinnamon, nutmeg, and mint.
  • the powdery flavor agent comprises a citrus flavoring, such as lime or lemon.
  • the powdery flavor agent comprises a mixture of citrus flavor, sweetener and salt.
  • the powdery granular flavor agent comprises citric acid.
  • the single figure is a view of a drinking straw/sipping stirrer having a flavor- producing particulate coating 20 on the outer surface 14.
  • the invention provides a straw having a flavor-producing particulate coating containing a flavoring agent on its outer surface.
  • the coating is proximate to an end of the straw.
  • the flavored coating can be on an end that is to be inserted into a person's mouth, and/or on an end to be inserted into the beverage for stirring.
  • the straw can be used as a drinking straw to flavor liquids which are drawn though it, or as a stirrer to flavor liquids directly.
  • the invention also provides methods for producing a straw having a flavor-producing particulate coating.
  • the straw can be designed to achieve control and versatility of flavoring through the use of various sizes and treatments of flavor-producing particles, through the selection of adhesive by which the coating is adhered to the straw, and through encapsulation of the adhered particles.
  • the controlled release properties of the flavor-producing particulate coating can be optimized for use with either hot or cold beverages, or, in another embodiment, to allow for use of a flavoring that may not be tolerable in direct contact with the mouth, but is encapsulated so that the flavoring can be dissolved when stirred into the beverage, but will not dissolve in the mouth during consumption.
  • these parameters of the coating can also be varied to extend the duration of flavoring, to extend one flavor presented in conjunction with another flavor (e.g., lemon flavoring encapsulated in a lime-flavored starch), and to extend the shelf life of the coating.
  • the straw provides a flavor-producing coating on its exterior, which is visible to the user and provides a natural and pleasing appearance.
  • the coating can be applied to conventional drinking straws, the invention provides a flavored drinking straw that is easy to manufacture, package and store.
  • the flavor agent When used as a straw to draw liquid upwardly through the straw into the mouth, some of the flavor agent which contacts the mouth is assimilated into the liquid so as to stimulate the taste buds.
  • the flavor agent can be concentrated on the straw so that the maximum effect of the flavor agent is experienced by the person consuming the liquid.
  • the flavor coating can be heat/saliva-activated by the person's tongue, so that the flavor agent is liquefied by human saliva for direct contact with the tongue surface in a relatively concentrated solution. The consumer experiences a sensation that the beverage being consumed has the strong flavor associated with the flavor agent.
  • the invention can be used with various beverages and flavoring agents. However, a preferred use of the invention is to enhance the flavor of alcoholic beverages, such as margaritas, daiquiris and various mixed drinks.
  • the flavoring agent is preferably a powdery, fine granular material comprising a mixture of lime, salt, sugar and or other citric flavors.
  • the powdery mixture is contained in a carrier material as a homogeneous coating on the outer surface of the drinking straw.
  • the carrier material is a heat-responsive material that transitions from solid state to a liquid state at a temperature near the temperature of a person's tongue, i.e. approximately 80 to 90 degrees Fahrenheit.
  • the carrier material is selected so as to more readily dissolve in a highly aqueous solution, so as to more effectively flavor the beverage.
  • a combination of carrier materials is used to optimize performance for both hot and cold beverages.
  • the coating in contact with the person's tongue is liquefied by the relatively high temperature and presence of amylase on the tongue surface.
  • the powdery flavoring agent is further released with saliva, enzymes and the carrier material so as to be in a relatively concentrated condition on the tongue surface.
  • a minor percentage of the flowing beverage may intermix with the flavoring agent, but without significantly diluting the effect on the taste buds of the consumer's tongue.
  • the person consuming the beverage has the sensation that the flavoring agent is a component of the beverage, even though the beverage is mainly a separate stream distinct from the flavor agent in contact with the consumer's tongue.
  • the invention maximizes the effect of the flavoring agent on the taste buds by maintaining separation between the flavoring agent and the beverage.
  • the straw can be inverted so that the coating is in contact with the beverage.
  • the straw can subsequently be inverted again without losing the flavoring effect.
  • the inverted straw can be used to allow the flavoring to slowly dissolve into the beverage.
  • the straw in this inverted position can be used as a stirrer, so that more flavoring is dissolved into the beverage with longer and/or more vigorous stirring.
  • Highly concentrated encapsulated flavors can be selected to maximize effect on the beverage with a minimal amount of particles.
  • the invention provides a straw having a flavor-producing particulate coating containing a flavoring agent on its outer surface.
  • the coating is proximate to an end.
  • the drawing shows a straw that comprises a tubular straw body 10.
  • the straw comprises a material resistant to destruction by liquid beverages, including, but not limited to, plastic or wax coated paper.
  • a plastic that can be used is polypropylene.
  • polyethylene or materials known in the art can be used.
  • the straw to be coated can be a commercially available straw (e.g., obtainable from Zoo Piks International, Dallas, TX), or constructed by means well known in the art.
  • the straw can range in length and diameter, for example, from a small sipping stirrer to a giant drinking straw.
  • the straw can range in shape.
  • the straw can be straight, or contain bends and loops. Creatively shaped straws can be designed for appeal to children.
  • the straw is a hollow tube. In another embodiment, the straw is solid or closed at one or both ends, such that the coating can be used to flavor and stir a beverage.
  • the straw body is a tube having an inner surface 12 and an outer surface 14. In a preferred embodiment, the inner surface 12 is clean and untreated for passage of a liquid upwardly through the straw body. In use of the straw for drinking, the lower end 16 of the straw body is inserted into a liquid, and the upper end 18 of the straw body 10 is inserted into the mouth and suction applied to draw the liquid beverage into the mouth.
  • the outer surface 14 of the straw body has a flavor-producing particulate coating 20 thereon, proximate to the upper end 18 of the straw body 10.
  • the flavor-producing coating 20 covers the circumference of the straw body outer surface 14.
  • the flavor-producing particulate coating is adhered to approximately 10-50% of the tubular body length.
  • the flavor producing particulate coating is adhered to approximately 20-45%, preferably about 25-40%, most preferably about 30%, of the upper end 18 of the tubular body length.
  • the straw body is labeled with alcohol insoluble ink.
  • the label can be text or graphics and used, for example, to identify a commercial supplier, to enhance the appeal of the straw or for other advertising purposes.
  • the coating 20 on the outer surface of the straw comprises a: (1) meltable carrier adhesive, which can function as an adhesive between the outer straw body and the particulate coating; (2) a powdery granular flavor agent which imparts flavor to the coating, and, optionally, (3) an encapsulating agent, which can serve to preserve the flavor agent.
  • the meltable carrier adhesive of the flavor-producing coating can be any non-toxic solid material.
  • the material has a melting temperature of approximately 70 to approximately 98°F.
  • the material has a melting temperature of approximately 87 to approximately 97°F.
  • meltable carrier adhesives include, but are not limited to, valerolactic acid (melting temperature of about 87°F), cinnamyl alcohol (melting temperature of about 91°F), magnesium chlorate (melting temperature of about 95°F), and wax mixtures blended together to have an appropriate melting temperature.
  • the adhesive is selected to be rapidly soluble in a highly aqueous solution.
  • the material has a melting temperature of approximately 33 to approximately 70°F.
  • the composition of the meltable carrier adhesive can be selected so that the temperature sensitivity is appropriate for the temperature of the liquid with which it will be used, or for use with a range of temperatures.
  • the meltable carrier adhesive is water soluble.
  • an adhesive can be selected to be applied at room temperature in a molten state through the use of one or more solvents for the purpose of adhering blends of one or more flavor particles, encapsulated flavors, or a combination thereof, which are embedded in and/or adhered to the adhesive to achieve the desired flavoring effect.
  • adhesives include, but are not limited to, com syrups of different types of DE, hydrogenated starch or hydrogenated starch hydrolysates, hydromethoxyl pectin, hydrolyzed proteins, modified starches, pregelatinized starches, sorbitol, sucrose, carboxymethylcellulose, carboxyethylcellulose, dextrose, sucrose, fructose, maltose, isomalt, manitol and sucralose.
  • particle size can range from approximately 1 micron to approximately 50 microns, or, in another embodiment, from approximately 10 microns to approximately 20 microns.
  • the small particle size contributes to an enhanced flavoring effect on the taste bud.
  • the powdery granular flavor agent of the flavor-producing coating is crystallized sucrose encapsulated with flavor.
  • carriers for encapsulating particulate flavoring agents include, but are not limited to, silica gel, sucrose, dextrose, maltodextrin and hydrolyzed proteins.
  • the invention can be used with different hot or cold liquid beverages, preferred uses of the invention include use with coffee or tea, or with alcoholic beverages.
  • cold beverages for use with the invention include, but are not limited to, tequila, used for margaritas and daiquiris, with mixed drinks or sodas (e.g., coke and lime) or with beer.
  • the flavoring agent is a mixture comprising one or any combination of citrus flavor, sweetener and salt.
  • the citrus flavor used may be lemon or lime, for example.
  • flavoring agents can be used, depending on the liquid beverage being consumed.
  • a variety of flavoring agents including, but not limited to fruit, nut or other flavorings can be used to flavor hot or cool beverages.
  • Fruit flavors can include but are not limited to, cherry, strawberry, blueberry, grape, orange, pineapple, banana, watermelon, peach, and currant.
  • Nut flavors can include, but are not limited to, almond, hazelnut, macadamia, pecan, walnut, and peanut. Additional flavors include, but are not limited to, coffee, chocolate, vanilla, cinnamon, nutmeg, licorice, and clove.
  • the flavor agent can comprise a sweetener, including but not limited to, sugar, honey and aspartame.
  • the flavoring agent can comprise salt.
  • An encapsulating agent can be used in the flavor-producing coating to preserve the flavor agent, allow an unpalatable agent to be swallowed without making contact with taste buds, provide for sustained release, and/or extend the shelf life of the straw.
  • the encapsulating agent can comprise, but is not limited to, a flavorless and colorless modified or unmodified starch.
  • the encapsulating agent is a hydrogenated starch, such as, for example, PURE-COTE (FFS, Newark, NJ).
  • the encapsulating agent is flavored and encapsulates a carrier, such as silica gel, sucrose, dextrose, maltodextrin, or a hydrolyzed protein.
  • the invention provides a method for producing a straw with a flavor-producing particulate coating uniformly adhered to the circumference and along all or a portion of the straw body.
  • the powdery granular flavor agent is adhered to the carrier adhesive using techniques so as to form a homogeneous coating on the meltable carrier adhesive.
  • the thickness of the coating can be selected to allow for packaging of the produced straws for commercial use, and also to optimize attractiveness of the straw's final appearance to the consumer.
  • the coating is less than about one-tenth of an inch thick.
  • the coating is about 3 to about 20 particles in thickness, and more preferably, about 8 to about 12 particles in thickness.
  • the thickness of the coating is about 50 to about 300 microns. In a preferred embodiment, the coating is about 200 microns thick.
  • the method comprises coating the desired length of the straw with the meltable carrier adhesive.
  • straws are evenly coated with a meltable carrier adhesive on the outer surface by passing them through calibrated rotating fluid dispersion pads which spread the meltable carrier adhesive on the straw outer surface.
  • the meltable carrier adhesive is preferably solid at room temperature, but melted to approximately 150°F to ensure that the carrier is at an optimum viscosity level for spreading readily adheres to the straw outer surface and also ensures maximum adherence by the flavor agent.
  • the adhesive is sprayed onto the straw through heated, low viscosity precision fluid nozzles.
  • the method further comprises coating a desired portion of the straw with the powdery granular flavor agent particles.
  • the straw can be covered with flavor agent particles.
  • the flavor particles are introduced to the meltable carrier adhesive by passing straws through a turbulence tunnel in which the flavor agent particles are sprayed onto the straw using a continuous high- velocity particle spray and air knives.
  • the flavor agent is preferably in a finely divided condition wherein the size of individual particles is on the order of microns.
  • the powdery granular flavor agent is applied by continuous curtain flow of particles.
  • the preferable result of this process is a uniform coating of dry flavored crystals firmly embedded in and/or adhered to the carrier adhesive on the straw surface.
  • the flavor agent particles can be applied to the carrier adhesive in a lumpier fashion to alter the flavoring effect.
  • the thickness of the layer of flavoring agent particles coating the straw can be selected to alter the duration of time the flavoring agent will remain on the straw.
  • sufficient coating is applied so that the flavoring continues to be released for the duration of the drinking operation.
  • the meltable carrier adhesive and flavoring agent particles may be combined prior to application to the body of the straw, and this combination of ingredients applied to the straw outer surface simultaneously.
  • the method for the production of the straw further comprises coating the desired length of the straw with the encapsulating agent.
  • the encapsulation agent can be applied over meltable carrier adhesive and flavor agent particles by passing the straw through a continuous flow of quick-drying spray of a flavorless, colorless modified or unmodified starch.
  • the encapsulation material is a hydrogenated starch.
  • the portion of coating 20 in contact with the person's mouth is liquefied (by exposure to the elevated temperatures and saliva inside the mouth), and the micron-sized flavor agent particles in the coating are released from the carrier adhesive. Taste buds in the person's tongue are stimulated by the relatively concentrated flavoring agent.
  • some of the liquid coming from the straw body into the person's mouth may come into contact with the flavor agent particles.
  • the liquid is primarily separated from the flavor-producing particles, due to the fact that the liquid beverage is flowing out of the interior space within the straw body, whereas the flavor-producing particles are located on the exterior surface of the straw body.
  • the liquid has a minimal diluting effect on the flavor-producing particles.
  • the straw When the person does not desire the flavoring, the straw can be used as a stirrer by immersing the upper end 18 of the straw body 10 into the liquid.
  • the flavored coating is typically insoluble in cool liquid (due to the relatively high melting temperature of the carrier adhesive), thereby preventing release of the flavoring into the cool beverage.
  • the meltable carrier in hot liquids, can melt and the flavoring agent is imparted into the beverage by manual control stirring.
  • the particles are adhered using a carrier and/or encapsulation adapted for use in a highly aqueous solution, allowing for ready dissolution upon stirring.
  • An advantage of the invention is the elimination of need for a garnish to accompany a beverage.
  • a lime wedge can spoil and serve as a vehicle for transmission of infection to the person drinking the beverage it is garnishing. Therefore, the straw provides the flavoring of the garnish without the risks associated with perishable sources of flavoring.
  • the straw is used for oral delivery of a therapeutic or prophylactic agent.
  • a therapeutic agent such as a medication, or a prophylactic agent can be included in the coating.
  • prophylactic agents include, but are not limited to, vaccines, vitamins and minerals.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Table Equipment (AREA)

Abstract

L'invention concerne une paille dont la surface extérieure (14) est pourvue d'un revêtement aromatisé (20). Cette paille sert à aromatiser des liquides et peut remplacer ou compléter des garnitures existantes, ce qui amplifie l'arôme et le goût agréable de différentes boissons à base de mélanges. Quand on utilise cette paille dans le but d'aspirer une boisson, l'adhésif de support fond, ce qui libère des particules d'agent aromatique et les met en contact direct avec la langue du consommateur afin de stimuler ses papilles gustatives. Quand on utilise cette paille dans le but d'agiter des liquides, l'adhésif de support fond en libérant des particules d'agent aromatique, ce qui aromatise le liquide.
PCT/US1998/017756 1997-08-27 1998-08-27 Paille possedant un revetement aromatise Ceased WO1999009871A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU91228/98A AU9122898A (en) 1997-08-27 1998-08-27 Drinking straw having a flavor agent coating

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US5769897P 1997-08-27 1997-08-27
US60/057,698 1997-08-27

Publications (1)

Publication Number Publication Date
WO1999009871A1 true WO1999009871A1 (fr) 1999-03-04

Family

ID=22012210

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1998/017756 Ceased WO1999009871A1 (fr) 1997-08-27 1998-08-27 Paille possedant un revetement aromatise

Country Status (2)

Country Link
AU (1) AU9122898A (fr)
WO (1) WO1999009871A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2366178A (en) * 2000-09-02 2002-03-06 Dan Drake Flavouring device for a liquid
WO2004052119A3 (fr) * 2002-12-10 2004-09-30 Coca Cola Co Pailles a boire et autres articles aromatises enrobes, et leur procede d'enrobage
WO2004086922A1 (fr) * 2003-03-31 2004-10-14 Mcneil-Ppc, Inc. Distributeur de substance hydrophile
WO2005044066A3 (fr) * 2003-10-28 2006-04-06 Mcneil Ppc Inc Filtre a adoucissant
WO2007033065A1 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Dispositifs de distribution d'une substance eluable
US20110135783A1 (en) * 2009-12-04 2011-06-09 Ellen's Organics, Inc. Fruit and vegetables powders with organic sugar alcohols
US20110259905A1 (en) * 2010-04-22 2011-10-27 Roger Zeghibe Beverage garnishing and consumption system
US20130200030A1 (en) * 2010-10-13 2013-08-08 Nestec S.A. Suction device
US8919594B2 (en) 2007-01-31 2014-12-30 Sands Innovations Pty Ltd Dispensing container
WO2012073231A3 (fr) * 2010-11-30 2016-05-19 Semion Hlebnikov Paille contenant des substances pour traiter les effets secondaires de la consommation d'alcool
US11673158B1 (en) 2022-02-16 2023-06-13 Jon Kyle Lavender Method and apparatus for coating a drinking straw
US20240306830A1 (en) * 2023-03-13 2024-09-19 Jill Cynthia Cash Pre-salted beverage straw

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070051741A1 (en) 2005-09-02 2007-03-08 Kraft Foods Holdings, Inc. Methods for the application of ingredients to the inside of a straw

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GB279758A (en) * 1926-11-12 1927-11-03 Heinrich Landsberg Improvements in tea and like spoons
FR1369692A (fr) * 1963-09-18 1964-08-14 Reynolds Tobacco Co R Dispositif de préparation de boissons instantanées et procédé et appareil de fabrication dudit dispositif
US3252803A (en) * 1963-02-01 1966-05-24 Bernard I Belasco Treatment of solid substances and surfaces for securing said substances thereto
US3545980A (en) 1966-12-01 1970-12-08 Mildred H Stanger Combination straw and flavoring
US3615595A (en) 1969-04-08 1971-10-26 Nat Patent Dev Corp Flavored drinking straw
US3717476A (en) * 1970-09-09 1973-02-20 Mirlin Corp Can-straw construction
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US5125534A (en) * 1991-01-14 1992-06-30 Rose Barry L Beverage flavoring and dispensing apparatus and method of construction
JPH0848922A (ja) * 1994-08-05 1996-02-20 Teikoku Ink Seizo Kk 高性能インクジェット印刷用水性インク
DE29616646U1 (de) * 1996-09-25 1996-12-05 Kis, Ernst, 70565 Stuttgart Trinkhalme beschichtet

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Publication number Priority date Publication date Assignee Title
GB279758A (en) * 1926-11-12 1927-11-03 Heinrich Landsberg Improvements in tea and like spoons
US3252803A (en) * 1963-02-01 1966-05-24 Bernard I Belasco Treatment of solid substances and surfaces for securing said substances thereto
FR1369692A (fr) * 1963-09-18 1964-08-14 Reynolds Tobacco Co R Dispositif de préparation de boissons instantanées et procédé et appareil de fabrication dudit dispositif
US3545980A (en) 1966-12-01 1970-12-08 Mildred H Stanger Combination straw and flavoring
US3615595A (en) 1969-04-08 1971-10-26 Nat Patent Dev Corp Flavored drinking straw
US3717476A (en) * 1970-09-09 1973-02-20 Mirlin Corp Can-straw construction
US3730737A (en) * 1971-04-01 1973-05-01 Meditron Inc Coated mouthpiece construction
US3824322A (en) 1971-12-20 1974-07-16 J Fiorella Flavored stirrer for alcoholic beverages
US4921713A (en) 1987-06-05 1990-05-01 Fowler Daniel L Versatile controlled flavor straw assembly
US4816268A (en) * 1987-08-14 1989-03-28 Nutrasweet Co Process for preparing a comestible containing stirrer straw and product thereof
US5094861A (en) 1990-10-15 1992-03-10 Auguste Susanne D Flavored drink straw
US5125534A (en) * 1991-01-14 1992-06-30 Rose Barry L Beverage flavoring and dispensing apparatus and method of construction
JPH0848922A (ja) * 1994-08-05 1996-02-20 Teikoku Ink Seizo Kk 高性能インクジェット印刷用水性インク
DE29616646U1 (de) * 1996-09-25 1996-12-05 Kis, Ernst, 70565 Stuttgart Trinkhalme beschichtet

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PATENT ABSTRACTS OF JAPAN vol. 096, no. 006 28 June 1996 (1996-06-28) *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2366178A (en) * 2000-09-02 2002-03-06 Dan Drake Flavouring device for a liquid
WO2004052119A3 (fr) * 2002-12-10 2004-09-30 Coca Cola Co Pailles a boire et autres articles aromatises enrobes, et leur procede d'enrobage
WO2004086922A1 (fr) * 2003-03-31 2004-10-14 Mcneil-Ppc, Inc. Distributeur de substance hydrophile
US6966252B2 (en) 2003-03-31 2005-11-22 Mcneil-Ppc, Inc. Hydrophilic substance dispensing device
WO2005044066A3 (fr) * 2003-10-28 2006-04-06 Mcneil Ppc Inc Filtre a adoucissant
WO2007033065A1 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Dispositifs de distribution d'une substance eluable
US8919594B2 (en) 2007-01-31 2014-12-30 Sands Innovations Pty Ltd Dispensing container
US20110135783A1 (en) * 2009-12-04 2011-06-09 Ellen's Organics, Inc. Fruit and vegetables powders with organic sugar alcohols
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