NZ631355B2 - Self-lubricating surfaces for food packaging and food processing equipment - Google Patents
Self-lubricating surfaces for food packaging and food processing equipment Download PDFInfo
- Publication number
- NZ631355B2 NZ631355B2 NZ631355A NZ63135512A NZ631355B2 NZ 631355 B2 NZ631355 B2 NZ 631355B2 NZ 631355 A NZ631355 A NZ 631355A NZ 63135512 A NZ63135512 A NZ 63135512A NZ 631355 B2 NZ631355 B2 NZ 631355B2
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D23/00—Details of bottles or jars not otherwise provided for
- B65D23/02—Linings or internal coatings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/14—Linings or internal coatings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y10T428/24405—Polymer or resin [e.g., natural or synthetic rubber, etc.]
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y10T428/2443—Sand, clay, or crushed rock or slate
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T428/00—Stock material or miscellaneous articles
- Y10T428/24—Structurally defined web or sheet [e.g., overall dimension, etc.]
- Y10T428/24479—Structurally defined web or sheet [e.g., overall dimension, etc.] including variation in thickness
- Y10T428/24521—Structurally defined web or sheet [e.g., overall dimension, etc.] including variation in thickness with component conforming to contour of nonplanar surface
Abstract
article having a liquid-impregnated surface. The surface includes a matrix of solid features (124) (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid (126) therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise. The resulting article is water repellent, providing less viscous drag. n, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise. The resulting article is water repellent, providing less viscous drag.
Description
SELF-LUBRICATING SURFACES FOR FOOD PACKAGING AND FOOD
PROCESSING EQUIPMENT
Cross-Reference to Related ation
This application claims priority to and the benefit of, and incorporates herein by
nce in its entirety, US. Provisional Patent ation No. 61/614,941, filed March 23,
2012, and US. Provisional Patent ation No. 61/651,545, filed May 24, 2012.
Technical Field
This invention relates generally to non-wetting and self-lubricating surfaces for food
and other consumer product packaging and processing equipment.
Background
The advent of micro/nano-engineered surfaces in the last decade has opened up new
techniques for enhancing a wide variety of physical ena in thermofiuids sciences. For
e, the use of micro/nano surface textures has provided nonwetting surfaces capable of
achieVing less Viscous drag, reduced adhesion to ice and other materials, self-cleaning, and water
repellency. These improvements result generally from diminished contact (i.e., less wetting)
between the solid surfaces and adjacent liquids.
There is a need for improved non-wetting and self-lubricating surfaces. A particular
need exists for ed non-wetting and self-lubricating surfaces for food packaging and food
processing equipment.
Summafl of the Invention
In general, the invention relates to -impregnated surfaces for use in food
packaging and food processing equipment. In some embodiments, the surfaces are used in
containers or bottles for food products, such as ketchup, d, aise, and other
products that are poured, squeezed, or otherwise extracted from the containers or bottles. The
surfaces allow the food products to flow easily out of the containers or bottles. The surfaces
described herein may also prevent leaching of als from the walls of a food ner or
food sing equipment into the food, y enhancing the health and safety of consumers.
In one embodiment, the surfaces provide barriers to diffusion of water or oxygen, and/or protect
the contained material (e.g., a food product) from ultraviolet radiation. Cost-efficient methods
for fabricating these surfaces are described herein.
Containers having liquid encapsulated coatings bed herein demonstrate
surprisingly effective food-emptying ties. The embodiments described herein are
ularly useful for use with containers or processing equipment for foods or other consumer
products that notoriously stick to the containers or processing equipment (e. g., containers and
equipment that come into contact with such consumer products). For example, it has been found
that the embodiments described herein are useful for use with consumer products that are non-
Newtonian fluids, particularly Bingham plastics and thixotropic fluids. Other fluids for which
embodiments described herein work well include high viscosity fluids, high zero shear rate
viscosity fluids (shear-thinning fluids), thickening fluids, and fluids with high surface
tension. Here, fluid can mean a solid or liquid (a substance that flows).
Bingham plastics (e.g., yield stress fluids) are fluids that require a finite yield stress
before beginning to flow. These are more difficult to squeeze or pour out of a bottle or other
5306498v1
container. Examples of Bingham plastics e mayonnaise, mustard, chocolate, tomato paste,
and toothpaste. Typically, Bingham plastics will not flow out of containers, even if held upside
down (e.g., toothpaste will not flow out of the tube, even if held upside down). It has been found
that embodiments described herein work well for use with Bingham plastics.
Thixotropic fluids are fluids with ities that depend on the time history of shear
(and whose Viscosities decrease as shear is ually applied). In other words, ropic
fluids must be agitated over time to begin to thin. Ketchup is an example of a thixotropic fluid,
as is yogurt. ments described herein are found to work well with ropic fluids.
Embodiments described herein also work well with high Viscosity fluids (e.g., fluids
with greater than 100 cP, greater than 5000P, greater than lOOOcP, greater than 3000 CR or
greater than 5000 cP, for example). Embodiments also work well with high zero shear rate
Viscosity materials (e.g., shear-thinning fluids) above 100 CR Embodiments also work well with
high surface tension substances, which are relevant where substances are ned in very small
bottles or tubes.
In one aspect, the invention is directed to an article including a liquid-impregnated
surface, said surface including a matrix of solid features spaced sufficiently close to stably
contain a liquid therebetween and/or therewithin, wherein the features and liquid are non-toxic
and/or edible. In certain embodiments, the liquid is stably contained within the matrix regardless
of ation of the article and/or under normal ng and/or handling conditions. In certain
embodiments, the e is a container of a consumer product. In certain embodiments, the solid
features include particles. In certain embodiments, the particles have an average teristic
dimension in a range, for example, of about 5 microns to about 500 microns, or about 5 microns
to about 200 microns, or about 10 microns to about 50 microns. In certain embodiments, the
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characteristic dimension is a diameter (e.g., for roughly spherical particles), a length (e.g., for
roughly aped particles), a thickness, a depth, or a height. In certain ments, the
particles include insoluble fibers, purified wood cellulose, micro-crystalline cellulose, oat bran
fiber, kaolinite (clay l), Japan wax (obtained from berries), pulp (spongy part of plant
stems), ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium
sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether,
Hydroxyethyl ose, Hydroxypropyl cellulose (HPC), Hydroxyethyl methyl cellulose,
Hydroxypropyl methyl cellulose (HPMC), and/or Ethyl hydroxyethyl ose. In certain
embodiments, the particles e a wax. In certain embodiments, the particles are randomly
spaced. In certain embodiments, the particles are arranged with average spacing of about 1
micron to about 500 s, or from about 5 microns to about 200 microns, or from about 10
microns to about 30 s between adjacent les or rs of particles. In certain
embodiments, the particles are spray-deposited (e.g., deposited by aerosol or other spray
ism). In certain embodiments, the consumer product comprises at least one member
selected from the group consisting of ketchup, catsup, mustard, mayonnaise, syrup, honey, jelly,
peanut butter, , chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt,
sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste. In certain embodiments, a food
product is sticky food (e.g., candy, chocolate syrup, mash, yeast mash, beer mash, taffy), food
oil, fish oil, marshmallow, dough, batter, baked goods, chewing gum, bubble gum, butter,
cheese, cream, cream cheese, mustard, yogurt, sour cream, curry, sauce, ajvar, currywurst sauce,
salsa lizano, chutney, pebre, fish sauce, tzatziki, sriracha sauce, vegemite, chimichurri, HP
brown sauce, harissa, kochujang, hoisan sauce, kim chi, cholula hot sauce, tartar sauce,
tahini, hummus, shichimi, ketchup, Pasta sauce, Alfredo sauce, Spaghetti sauce, icing, dessert
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toppings, or whipped cream. In certain embodiments, the container of the consumer product is
shelf-stable when filled with the consumer product. In certain embodiments, the consumer
product has a viscosity of at least about 100 cP at room temperature. In certain embodiments,
the consumer product has a viscosity of at least about 1000 cP at room temperature. In certain
embodiments, the consumer product is a non-Newtonian material. In certain embodiments, the
er product comprises a Bingham plastic, a thixotropic fluid, and/or a shear-thickening
substance. In certain ments, the liquid includes a food ve (e.g., ethyl oleate), fatty
acids, ns, and/or a ble oil (e.g.,olive oil, light olive oil, corn oil, n oil,
rapeseed oil, linseed oil, grapeseed oil, flaxseed oil, canola oil, peanut oil, safflower oil,
sunflower oil). In certain ments, the article is a component of consumer product
processing equipment. In certain ments, the article is a component of food processing
equipment that comes into contact with food. In certain embodiments, the liquid-impregnated
surface has solid-to-liquid ratio less than about 50 percent, or less than about 25 percent, or less
than about 15 percent.
In another aspect, the invention is directed to a method of manufacturing a container of
a consumer product, the method including the steps of: providing a substrate; applying a texture
to the substrate, the texture comprising a matrix of solid features spaced ently close to
stably contain a liquid therebetween and/or therewithin (e. g., for example, stably contained when
the container is in any orientation, or undergoing normal shipping and/or handling conditions
throughout the useful lifetime of the container); and impregnating the matrix of solid features
with the , wherein the solid es and the liquid are non—toxic and/or edible. In n
embodiments, the solid features are particles. In certain embodiments, the applying step includes
spraying a mixture of a solid and a solvent onto the textured substrate. In certain embodiments,
5306498vl
the solid insoluble fibers, purified wood cellulose, micro-crystalline cellulose, oat bran fiber,
kaolinite (clay mineral), Japan wax (obtained from s), pulp (spongy part of plant stems),
ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax,
ba wax, beeswax, illa wax, zein (from corn), dextrin, cellulose ether, Hydroxyethyl
cellulose, Hydroxypropyl cellulose (HPC), Hydroxyethyl methyl cellulose, Hydroxypropyl
methyl cellulose (HPMC), and/or Ethyl hydroxyethyl cellulose.. In certain embodiments, the
method es the step of allowing the solvent to evaporate following the spraying of the
mixture onto the textured substrate and before the impregnating step. In certain embodiments,
the method es the step of contacting the impregnated matrix of features with a consumer
product. In n embodiments, the consumer product is ketchup, catsup, d,
mayonnaise, syrup, honey, jelly, peanut , butter, chocolate syrup, shortening, butter,
margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, or
toothpaste. In certain embodiments, In certain embodiments, the consumer product is a sticky
food (e.g., candy, chocolate syrup, mash, yeast mash, beer mash, taffy), food oil, fish oil,
marshmallow, dough, batter, baked goods, chewing gum, bubble gum, butter, cheese, cream,
cream cheese, mustard, yogurt, sour cream, curry, sauce, ajvar, currywurst sauce, salsa lizano,
chutney, pebre, fish sauce, tzatziki, sriracha sauce, te, chimichurri, HP sauce/brown
sauce, harissa, kochujang, hoisan sauce, kim chi, cholula hot sauce, tartar sauce, tahini, hummus,
shichimi, p, Pasta sauce, Alfredo sauce, Spaghetti sauce, icing, dessert toppings, or
whipped cream. In certain embodiments, the liquid includes a food additive ethyl ),
fatty acids, proteins, and/or vegetable oil olive oil, light olive oil, corn oil, soybean oil,
rapeseed oil, linseed oil, grapeseed oil, fiaxseed oil, canola oil, peanut oil, safflower oil, and/or
sunflower oil). In certain embodiments, the step of applying the texture to the substrate includes:
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exposing the substrate to a solvent (e.g., solvent-induced crystallization), extruding or blow-
molding a mixture of materials, roughening the substrate with mechanical action (e. g., tumbling
with an abrasive), spray-coating, polymer ng, depositing particles from solution (e.g.,
layer-by-layer deposition and/or ating away liquid from a liquid and particle sion),
extruding or blow-molding a foam or foam-forming al (e.g., a polyurethane foam),
depositing a polymer from a on, extruding or blow-molding a material that expands upon
cooling to leave a wrinkled or textured surface, applying a layer of material onto a surface that is
under tension or compression, performing non-solvent induced phase separation of a polymer to
obtain a porous structure, performing micro-contact printing, performing laser rastering,
performing nucleation of the solid e out of vapor (e.g., desublimation), performing
anodization, milling, machining, knurling, e-beam milling, performing thermal or chemical
oxidation, and/or performing chemical vapor tion. In certain embodiments, applying the
texture to the substrate includes spraying a mixture of edible particles onto the substrate. In
certain embodiments, impregnating the matrix of features with the liquid includes: spraying the
encapsulating liquid onto the matrix of features, brushing the liquid onto the matrix of features,
ging the matrix of features in the liquid, spinning the matrix of features, condensing the
liquid onto the matrix of features, depositing a solution comprising the liquid and one or more
le liquids, and/or spreading the liquid over the surface with a second immiscible liquid. In
certain embodiments, the liquid is mixed with a solvent and then sprayed, because the solvent
will reduce the liquid viscosity, ng it to spray more easily and more uniformly. Then, the
solvent will dry out of the coating. In certain embodiments, the method r includes
chemically ing the substrate prior to applying the texture to the substrate and/or
chemically modifying the solid features of the texture. For example, the method may include
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chemically modifying with a material having contact angle with water of r than 70 degrees
(e.g., hobic material). The modification may be conducted, for example, after the texture
is applied, or may be applied to particles prior to their application to the substrate. In certain
embodiments, impregnating the matrix of features includes removing excess liquid from the
matrix of features. In certain embodiments, removing the excess liquid includes: using a second
immiscible liquid to carry away the excess liquid, using mechanical action to remove the excess
liquid, absorbing the excess liquid using a porous al, and/or draining the excess liquid off
of the matrix of features using gravity or centrifugal forces.
Elements of embodiments described with respect to a given aspect of the invention may
be used in various embodiments of another aspect of the invention. For example, it is
contemplated that features of dependent claims depending from one independent claim can be
used in apparatus and/or s of any of the other independent claims.
Brief Description of the Drawings
The objects and features of the invention can be better understood with reference to the
drawings described below, and the claims.
FIG. la is a schematic cross-sectional View of a liquid ting a non-wetting surface,
in accordance with certain embodiments of the invention.
FIG. lb is a schematic sectional View of a liquid that has impaled a non-wetting
surface, in accordance with certain ments ofthe invention.
is a schematic cross-sectional View of a liquid in contact with a liquid-
nated e, in accordance with certain embodiments of the invention.
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2012/042326
is an SEM (Scanning Electron Microscope) image of a typical rough surface
obtained by spraying an emulsion of ethanol and carnauba wax onto an um substrate.
After drying, the particles display characteristic sizes of 10 um - 50 um and arrange into sparse
clusters with characteristic spacings of 20 um - 50 um between adjacent particles. These
particles constitute the first length scale of the hierarchical texture.
is an SEM (Scanning on Microscope) image of exemplary detail of a
particle of carnauba wax ed from a boiled ethanol-wax emulsion and sprayed onto an
aluminum substrate. After drying, the wax particle exhibits porous sub-micron roughness
features with characteristic pore widths of 100 nm — l um and pore lengths of 200 nm — 2 um.
These porous roughness es constitute the second length scale of the hierarchical texture.
is an SEM (Scanning Electron cope) image of a l rough surface
obtained by spraying an mixture of l and ba wax particles onto an aluminum
substrate. After drying, the particles display characteristic sizes of 10 um - 50 um and arrange
into dense clusters with characteristic spacings of 10 um - 30 mm between adjacent particles.
These particles constitute the first length scale of the hierarchical texture.
is an SEM (Scanning Electron cope) image of exemplary detail of a
particle of carnauba wax obtained from a wax particle-ethanol mixture sprayed onto an
aluminum substrate. After drying, the wax particle exhibits low aspect ratio sub-micron
roughness features with heights of 100 nm. These porous roughness features constitute the
second length scale of the hierarchical texture.
is an SEM (Scanning Electron Microscope) image of a typical rough surface
obtained by spraying an emulsion of a t solution and carnauba wax onto an um
substrate. After drying, the particles display characteristic sizes of 10 um - 10 um with and
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average characteristic size of 30 um. They are sparsely spaces with characteristic spacings of
50 um - 100 um between adjacent particles. These particles tute the first length scale of the
hierarchical texture.
is an SEM (Scanning Electron Microscope) image of exemplary detail of a
particle of carnauba wax obtained from a solvent-wax emulsion and sprayed onto an um
substrate. After drying, the wax particle exhibits cron roughness features with
characteristic widths of pore widths of 200 nm and pore s of 200 nm — 2 um. These porous
roughness features constitute the second length scale of the hierarchical texture.
FIGS. 8 through 13 include a sequence of images of a spot of ketchup on a liquid-
impregnated surface, in accordance with an illustrative embodiment of the invention.
includes a sequence of images of ketchup flowing out of a plastic , in
accordance with an illustrative embodiment of the invention.
es a sequence of images of ketchup flowing out of a glass bottle, in
accordance with an illustrative embodiment of the invention.
includes a sequence of images of mustard flowing out of a bottle, in accordance
with an illustrative ment of the invention.
includes a sequence of images of mayonnaise flowing out of a bottle, in
accordance with an illustrative embodiment of the invention.
includes a sequence of images ofjelly flowing out of a bottle, in accordance
with an rative embodiment of the invention.
includes a sequence of images of sour cream and onion dip flowing out of a
bottle, in accordance with an illustrative embodiment of the invention.
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includes a sequence of images of yogurt flowing out of a bottle, in accordance
with an illustrative embodiment of the invention.
es a sequence of images of toothpaste flowing out of a bottle, in
accordance with an illustrative embodiment of the invention.
includes a sequence of images of hair gel flowing out of a bottle, in accordance
with an rative embodiment of the invention.
It is contemplated that es, apparatus, s, and processes of the claimed
invention encompass variations and adaptations developed using information from the
embodiments described herein. tion and/or modification of the articles, apparatus,
methods, and processes described herein may be performed by those of ordinary skill in the
relevant art.
Throughout the description, where es and tus are described as having,
including, or comprising specific components, or where processes and methods are described as
having, including, or comprising specific steps, it is contemplated that, additionally, there are
articles and apparatus of the t ion that consist essentially of, or consist of, the recited
components, and that there are processes and methods according to the present invention that
consist essentially of, or consist of, the recited processing steps.
It should be understood that the order of steps or order for performing certain actions is
immaterial so long as the invention remains operable. Moreover, two or more steps or actions
may be conducted simultaneously.
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2012/042326
The mention herein of any publication, for example, in the Background section, is not
an admission that the publication serves as prior art with respect to any of the claims presented
herein. The Background section is presented for purposes of clarity and is not meant as a
description of prior art with respect to any claim.
Liquid-impregnated surfaces are described in US. Patent Application No. ,356,
titled “Liquid-Impregnated es, Methods of Making, and Devices Incorporating the Same,”
filed November 22, 2011, the disclosure of which is hereby incorporated by reference herein in
its ty.
is a schematic cross-sectional view of a liquid 102 in contact with a traditional
or previous non-wetting surface 104 (i.e., a gas nating surface), in accordance with some
embodiments of the invention. The surface 104 includes a solid 106 having a surface texture
defined by es 108. In some embodiments, a solid 106 is defined by es 108. The
s between the features 108 are occupied by a gas 110, such as air. As depicted, while the
liquid 102 is able to contact the tops of the features 108, a gas-liquid interface 112 prevents the
liquid 102 from wetting the entire surface 104.
Referring to FIG. lb, in certain instances, the liquid 102 may ce the impregnating
gas and become impaled within the features 108 of the solid 106. Impalement may occur, for
example, when a liquid droplet impinges the surface 104 at high velocity. When impalement
occurs, the gas occupying the regions between the features 108 is replaced with the liquid 102,
either partially or completely, and the surface 104 may lose its nonwetting capabilities.
Referring to , in n embodiments, a non-wetting, liquid-impregnated surface
120 is provided that includes a solid 122 having textures (e.g., features 124) that are impregnated
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2012/042326
with an impregnating liquid 126, rather than a gas. In s embodiments, a g on the
surface 104 es the solid 106 and the impregnating liquid 126.
In the depicted embodiment, a contacting liquid 128 in contact with the surface, rests on
the features 124 (or other texture) ofthe surface 120. In the regions between the features 124, the
contacting liquid 128 is supported by the impregnating liquid 126. In certain embodiments, the
contacting liquid 128 is immiscible with the impregnating liquid 126. For example, the
contacting liquid 128 may be water and the impregnating liquid 126 may be oil.
In some embodiments, micro-scale features are used. In some embodiments, a micro-
scale feature is a particle. Particles can be randomly or uniformly dispersed on a surface.
Characteristic spacing between particles can be about 200 um, about 100 um, about 90 um, about
80 um, about 70 um, about 60 um, about 50 um, about 40 um, about 30 um, about 20 um, about
um, about 5 um or 1 um. In some embodiments, characteristic spacing between particles is in
a range of 100 um - 1 um, 50 um - 20 um, or 40 um -30 mm. In some embodiments,
teristic spacing between particles is in a range of 100 um - 80 um, 80 um - 50 um, 50 um -
um or 30 um -10 um. In some ments, characteristic spacing between particles is in a
range of any two values above.
Particles can have an average dimension of about 200 um, about 100 um, about 90 um,
about 80, about 70 um, about 60 um, about 50 um, about 40 um, about 30 um, about 20 um,
about 10 um, about 5 um or 1 um. In some embodiments, an average dimension of particles is in
a range of 100 um - 1 um, 50 um - 10 um, or 30 um -20 um. In some embodiments, an average
ion ofparticles is in a range of 100 um - 80 um, 80 um - 50 um, 50 um — 30 um or 30 um
- 10 um. In some embodiments, an average dimension of particles is in a range of any two values
above.
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In some embodiments, particles are porous. Characteristic pore size (e.g., pore widths or
lengths) of particles can be about 5000 nm, about 3000 nm, about 2000 nm, about 1000 nm, about
500 nm, about 400 nm, about 300 nm, about 200 nm, about 100 nm, about 80 nm, about 50, about
nm. In some embodiments, characteristic pore size is in a range of 200 nm - 2 um or 100 nm -
l um. In some ments, teristic pore size is in a range of any two values above.
The articles and methods described herein relate to liquid-impregnated es that are
particularly valuable as interior bottle coatings, and le to food processing equipment. The
articles and methods have applications across a wide-range of food packaging and process
equipment. For example, the articles may be used as bottle coatings to improve the flow of the
material out of the bottle, or flow over or through food processing ent. In certain
embodiments, the surfaces or coatings described herein prevent leaching of chemicals from the
walls of a bottle or food processing equipment into the food, thereby enhancing the health and
safety of consumers. These surfaces and coatings may also provide barriers to diffusion of water
or oxygen, and/or t the contained material (e.g., a food product) from ultraviolet radiation.
In certain embodiments, the surfaces or coatings described herein can be used with food
bins/totes/bags and/or conduits/channels in industrial transportation setting as well as other food
processing equipments.
In certain ments, the articles described here are used to contain a er
product. For example, handling of sticky foods, such as chocolate syrup, in coated containers
leaves significant amount of food left stuck to container walls. Coating container walls with
liquid encapsulated texture can not only reduce food wastage but also lead to easy handling.
In certain embodiments, the articles described here are used to contain a food product.
The food t may be, for e, p, mustard, mayonnaise, butter, peanut butter,
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jelly, jam, ice cream, dough, gum, chocolate syrup, yogurt, , sour cream, sauce, icing,
curry, food oil or any other food product that is provided or stored in a container. A food
product can also be dog food or cat food. The articles may also be used to contain household
products and care products, such as cosmetics, lotion, toothpaste, shampoo, hair gel,
medical fluids (e. g., antibacterial ointments or creams), and other related ts or chemicals.
In some embodiments, a consumer product in contact with an article has a ity of
at least 100 cP (e.g., at room ature). In some embodiments, a consumer product has a
viscosity of at least 500 CF, 1000 cP, 2000 CF, 3000 cP or 5000 CF. In some embodiments, a
consumer product has a viscosity in a range of 100-500 cP, 500-1000 cP, or 1000-2000 cP. In
some embodiments, a consumer t has a Viscosity in a range of any two values above.
In various ments, a liquid-impregnated surface includes a textured, porous, or
roughened substrate that is encapsulated or nated by a non-toxic and/or an edible liquid.
The edible liquid may be, for example, a food additive (e.g., ethyl oleate), fatty acids, proteins,
and/or or a ble oil (e.g.,olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed
oil, grapeseed oil, flaxseed oil, canola oil, peanut oil, safflower oil, sunflower oil). In one
embodiment, the edible liquid is any liquid approved for consumption by the US. Food and
Drug Administration (FDA). The substrate is preferably listed in the FDA’s list of approved
food contact substances, available at www.accessdata.fda.gov.
In certain embodiments, a textured material on the inside of an article (e.g., a bottle or
other food ner) is integral to the bottle itself. For example, the textures of a polycarbonate
bottle may be made of polycarbonate.
In various embodiments, the solid 122 comprises a matrix of solid features. The solid
122 or a matrix of solid features can include a non-toxic and/or edible material. In some
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embodiments, es textures of a liquid-encapsulated include solid, edible materials. For
example, the surfaces textures may be formed from a collection or coating of edible solid
particles. Examples of solid, xic and/or edible als include insoluble fibers (e.g.,
purified wood cellulose, micro-crystalline cellulose, and/or oat bran fiber), wax (e.g., carnauba
wax), and cellulose ethers (e.g., Hydroxyethyl cellulose, Hydroxypropyl cellulose (HPC),
Hydroxyethyl methyl cellulose, Hydroxypropyl methyl ose (HPMC), and/or Ethyl
hydroxyethyl cellulose).
In various embodiments, a method is provided for imparting a surface texture (e.g.,
roughness and/or porosity) to the solid substrate. In one ment, the texture is imparted by
exposing the ate (e.g., polycarbonate) to a t (e.g., acetone). For example, the solvent
may impart texture by inducing crystallization (e. g., polycarbonate may tallize when
d to acetone).
In various embodiments, the texture is imparted through extrusion or blow-molding of a
mixture of als (e. g., a continuous polymer blend, or mixture of a polymer and particles).
One of the materials may be subsequently dissolved, etched, melted, or evaporated away, leaving
a textured, porous, and/or rough surface behind. In one embodiment, one of the materials is in
the form of particles that are larger than an average thickness of the coating. Advantageously,
packaging for food products (e.g., ketchup bottles) is currently produced using ion or
blow-molding. Methods described herein may therefore be performed using existing equipment,
with little added expense.
In certain embodiments, the texture is imparted by mechanical roughening
(e.g.,tumbling with an abrasive), spray-coating or polymer spinning, deposition of particles from
solution (e.g.,layer-by-layer deposition, evaporating away liquid from a liquid + particle
5306498v1
suspension), and/or extrusion or blow-molding of a foam, or foam-forming material (for example
a polyurethane foam). Other possible methods for imparting the e include: deposition of a
polymer from a on (e.g., the polymer forms a rough, porous, or textured surface behind);
extrusion or blow-molding of a material that expands upon g, leaving a wrinkled e;
and application of a layer of a material onto a surface that is under n or compression, and
subsequently relaxing the tension or compression of surface beneath, resulting in a textured
surface.
In one embodiment, the texture is imparted h non-solvent induced phase
separation of a polymer, resulting in a sponge-like porous structure. For example, a solution of
polysulfone, poly(vinylpyrrolidone), and DMAc may be cast onto a substrate and then immersed
in a bath of water. Upon immersion in water, the solvent and non-solvent exchange and the
polysulfone precipitates and hardens.
In some embodiments, a liquid-impregnated surface includes the impregnating liquid
and portions of the solid al that extend or poke through the nating liquid (e.g., to
contact an adjacent air phase). To achieve optimal non-wetting and self-lubricating performance,
it is lly desirable to minimize the amount of solid material that s through (i.e., is not
covered by) the impregnating liquid. For example, a ratio of the solid material to the
impregnating liquid at the surface is preferably less than about 15 percent, or more preferably
less than about 5 percent. In some embodiments, a ratio of the solid material to the impregnating
liquid is less than 50 t, 45 percent, 40 percent, 35 percent, 30 t, 25 percent, 20
percent, 15 percent, 10 percent, 5 percent, or 2 percent. In some embodiments, a ratio of the
solid material to the impregnating liquid is in a range of 50-5 percent, 30-10 percent, 20-15
percent or any two values above. In certain embodiments, a low ratio is achieved using surface
5306498V1
textures that are pointy or round. By contrast, surface textures that are flat may result in higher
ratios, with too much solid material exposed at the surface.
In various embodiments, a method is provided for impregnating the surface texture with
an impregnating . For example, the impregnating liquid may be sprayed or brushed onto
the texture (e.g., a texture on an inner surface of a bottle). In one embodiment, the impregnating
liquid is applied to the textured surface by filling or lly g a container that includes the
textured surface. The excess impregnating liquid is then removed from the container. In various
embodiments, the excess impregnating liquid is removed by adding a wash liquid (e.g., water) to
the container to t or extract the excess liquid from the ner. onal methods for
adding the impregnating liquid include spinning the container or surface in contact With the
liquid (e.g., a spin coating process), and condensing the impregnating liquid onto the container or
surface. In s embodiments, the impregnating liquid is applied by depositing a on
with the impregnating liquid and one or more volatile s (e.g., via any of the previously
described methods) and evaporating away the one or more volatile liquids.
In certain embodiments, the impregnating liquid is applied using a spreading liquid that
spreads 0r pushes the impregnating liquid along the surface. For example, the impregnating
liquid (e.g., ethyl oleate) and spreading liquid (e.g., water) may be combined in a container and
agitated or stirred. The fluid flow Within the container may distribute the impregnating liquid
around the container as it impregnates the e textures.
With any of these methods, the excess impregnating liquid may be mechanically
removed (e.g., pushed off the e With a solid object or fluid), absorbed off of the surface
using another porous material, or removed via gravity or centrifugal forces. The processing
materials are ably FDA approved for consumption in small quantities.
5306498v1
Experimental Examples
Creating matrix of solid features on interior bottle surfaces:
In these ments, ZOO-proof pure ethanol (KOPTEC), powdered carnauba wax
(McMaster-Carr) and aerosol carnauba wax spray (PPE, #CW-l65), which contains
trichloroethylene, propane and carnauba wax, were used. The sonicator was from Branson,
Model 2510. The advanced hot plate stirrer was from VWR, Model 97042-642. The airbrush
was from Badger Air-Brush Co., Model Badger 150.
A first surface with a matrix of solid features was prepared by procedure 1 described
here. A e was made by g 40 ml ethanol to 85 °C, slowly adding 0.4g carnauba wax
powder, boiling the mixture of ethanol and was for 5 min, followed by allowing the e to
cool while being ted from 5 min. The resulting mixture was sprayed onto a ate with
an airbrush at 50 psi, and then allowing the ate to dry at ambient temperature and humidity
for 1 min. SEM images are shown in FIGS 2 and 3.
A second surface was prepared by procedure 2 described here. A mixture was made by
adding 4g powdered carnauba wax to 40 m1 ethanol and vigorously stirring. The resulting
mixture was sprayed onto a substrate with an airbrush at 50 psi for 2 sec at a distance of 4 inches
from the surface, and then allowing the substrate to dry at ambient temperature and humidity for
1 min. SEM images are shown in FIGS 4 and 5.
A third surface was prepared by procedure 3 described here. An aerosol wax was
sprayed onto a substrate at a ce of 10 inches for 3 sec. We moved the spray nozzle such
that spray residence time was no longer than 0.5 sec/unit area, and then allowed the substrate to
dry at t temperature and humidity for l min. SEM images are shown in FIGS 6 and 7.
5306498v1
Impregnating a wax coating:
A quantity of 5 to 10 mL of ethyl oleate (sigma h) or vegetable oil was swirled
around in the bottles until the entire wax-covered surface prepared by procedure 3 described
above became arent. Such a coating time is chosen so that cloudy (not patchy) coating
forms over the whole surface. In some embodiments, a formed coating has a thickness in a range
of 10-50 microns.
The excess oil was d by 2 different methods in the experiments. They were
either drained by placing them upside down for about 5 minutes, or drained by adding about 50
mL ofwater to the bottle and shaking it for 5-10 seconds to entrain most of the excess oil into the
water. The water/oil emulsion was then dumped out. In general, after ng, the coating
appears clear. When it is over-drained it usually appears cloudy.
FIGS. 8 through 13 include a sequence of images of a spot of ketchup on a liquid-
impregnated surface, in accordance with an illustrative ment of the invention. As
depicted, the spot of ketchup was able to slide along the liquid-impregnated surface due to a
slight tilting (e.g., 5 to 10 degrees) of the surface. The ketchup moved along the surface as a
substantially rigid body, without leaving any ketchup residue along its path. The elapsed time
from to was about 1 second.
-emptying experiments:
Unless otherwise ed, bottle-emptying experiments were conducted within about
minutes after draining excess oil. Coated and uncoated bottles of the same type with an equal
amount of the same condiment type. They were then flipped upside down. Plastic/glass bottles
5306498v1
were then repeatedly squeezed/pumped until more than 90% of the materials were removed, and
then shaken until only small drops of the material were coming out of the uncoated bottles. The
coated and uncoated bottles were then weighed, then rinsed, then weighed again, to determine
the amount of food left in the bottles after the experiment.
Ketchu
To prepare the liquid-impregnated surface for these images shown in FIGS 14 and 15,
an inner surface of a plastic ic Heinz bottles made from polyethylene terephthalate (PETE)
or glass container was sprayed for a few seconds with a mixture containing particles of carnauba
wax and a solvent. After the solvent evaporated, the carnauba wax that remained on the surface
provided surface texture or roughness. The surface texture was then impregnated with ethyl
oleate by ng the ethyl oleate to the surface and removing the excess ethyl oleate.
FIGS. 14 and 15 include two sequence of images of ketchup flowing out of a bottle, in
accordance with an illustrative embodiment of the invention. The bottle on the left in each
image is a standard ketchup . The bottle on the right is a liquid-impregnated bottle.
Specifically, the inner es of the bottle on the right were liquid-impregnated prior to filling
the bottle with ketchup. Aside from the different inner surfaces, the two bottles were identical.
The sequence of images show p flowing from the two s due to gravity. At time
equal to zero, the lly full s were overturned to allow the ketchup to pour or drip from
the bottles. As depicted, the ketchup d considerably faster from the bottle having the
liquid-impregnated surfaces. After 200 seconds, the amount of ketchup remaining in the
standard bottle was 85.9 grams. By comparison, the amount of ketchup remaining in the liquid-
impregnated bottle at this time was 4.2 grams.
5306498v1
The amount of carnauba wax on the surface of the bottle was about 9.9 x 10'5 g/cm2.
The amount of ethyl oleate in the liquid-impregnated surface was about 6.9 x 10'4 g/cm2. The
estimated coating thickness was from about 10 to about 30 micrometers.
Mustard
To prepare the liquid-impregnated surface for these images shown in FIG 16, an inner
surface of a container was sprayed for a few seconds with a mixture ning particles of
carnauba wax and a solvent. After the solvent evaporated, the carnauba wax that remained on
the surface provided surface texture or roughness. The surface texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl .
FIG 16 es a sequence of images of mustard flowing out of a bottle, in ance
with an rative embodiment of the invention. The bottle on the left in each image is a
standard mustard bottle (Grey Poupon mustard bottle). The bottle on the right is a liquid-
nated bottle. Specifically, the inner surfaces of the bottle on the right were -
impregnated prior to filling the bottle with mustard. Aside from the different inner surfaces, the
two bottles were identical. The sequence of images show mustard flowing from the two bottles
due to gravity. At time equal to zero, the initially full bottles were overturned to allow the
mustard to pour or drip from the bottles. As depicted, the mustard drained considerably faster
from the bottle having the liquid-impregnated surfaces.
aise
To prepare the liquid-impregnated surface for these images shown in FIG 17, an inner
e of a container was sprayed for a few seconds with a mixture containing particles of
5306498v1
2012/042326
carnauba wax and a solvent. After the solvent evaporated, the carnauba wax that remained on
the surface provided surface texture or roughness. The surface texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl oleate.
FIG 17 includes a sequence of images of mayonnaise flowing out of a bottle, in
accordance with an illustrative embodiment of the invention. The bottle on the left in each
image is a standard mayonnaise bottle (The Hellman’s Mayonnaise bottle). The bottle on the
right is a liquid-impregnated bottle. Specifically, the inner surfaces of the bottle on the right
were liquid-impregnated prior to filling the bottle with aise. Aside from the ent
inner surfaces, the two bottles were identical. The sequence of images show mayonnaise flowing
from the two s due to gravity. At time equal to zero, the initially full bottles were
overturned to allow the mayonnaise to pour or drip from the bottles. As depicted, the
mayonnaise drained erably faster from the bottle having the liquid-impregnated surfaces.
Two days later, the experiment was repeated and the coated bottle of mayonnaise still
emptied substantially tely.
Jelly
To prepare the liquid-impregnated surface for these images shown in FIG 18, an inner
surface of a container was sprayed for a few seconds with a mixture containing particles of
carnauba wax and a solvent. After the solvent ated, the carnauba wax that remained on
the e ed surface texture or roughness. The surface texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl oleate.
FIG 18 includes a sequence of images ofj elly flowing out of a bottle, in accordance
with an illustrative embodiment of the invention. The bottle on the left in each image is a
5306498V1
standard jelly bottle. The bottle on the right is a liquid-impregnated bottle. cally, the
inner surfaces of the bottle on the right were liquid-impregnated prior to filling the bottle with
jelly. Aside from the different inner surfaces, the two bottles were cal. The ce of
images show jelly flowing from the two bottles due to gravity. At time equal to zero, the initially
full bottles were overturned to allow the jelly to pour or drip from the bottles. As depicted, the
jelly drained considerably faster from the bottle having the liquid-impregnated surfaces.
In addition, experiments were tested at 55 0C in a liquid-impregnated bottle with jelly.
The liquid-impregnated surface was stable and showed similar conveying effect.
Sour Cream and Onion Dip
To prepare the liquid-impregnated surface for these images shown in FIG 19, an inner
surface of a ner was d for a few seconds with a mixture containing particles of
carnauba wax and a solvent. After the solvent ated, the carnauba wax that remained on
the surface provided surface texture or roughness. The surface texture was then impregnated
with canola oil by applying the canola oil to the surface and removing the excess canola oil.
FIG 19 includes a sequence of images of cream flowing out of a bottle, in accordance
with an illustrative ment of the invention. The bottle on the left in each image is a
standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner
surfaces of the bottle on the right were liquid-impregnated prior to filling the bottle with cream.
Aside from the different inner surfaces, the two bottles were cal. The sequence of images
show cream flowing from the two s due to gravity. At time equal to zero, the initially full
bottles were overturned to allow the cream to pour or drip from the bottles. As depicted, the
cream drained considerably faster from the bottle having the liquid-impregnated surfaces.
5306498V1
Yogurt
To prepare the liquid—impregnated surface for these images shown in FIG 20, an inner
surface of a ner was sprayed for a few seconds with a e containing particles of
carnauba wax and a t. After the solvent evaporated, the carnauba wax that remained on
the surface provided surface texture or roughness. The e texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl oleate.
FIG 20 includes a sequence of images of yogurt flowing out of a bottle, in accordance
with an illustrative ment of the invention. The bottle on the left in each image is a
standard bottle. The bottle on the right is a liquid-impregnated bottle. Specifically, the inner
surfaces of the bottle on the right were liquid-impregnated prior to filling the bottle with yogurt.
Aside from the different inner surfaces, the two s were identical. The sequence of images
show yogurt flowing from the two bottles due to gravity. At time equal to zero, the initially full
bottles were overturned to allow the yogurt to pour or drip from the bottles. As depicted, the
yogurt drained considerably faster from the bottle having the liquid-impregnated surfaces.
Toothpaste
To prepare the liquid-impregnated surface for these images shown in FIG 21, an inner
e of a container was sprayed for a few seconds with a e containing particles of
carnauba wax and a solvent. After the t evaporated, the carnauba wax that remained on
the surface provided surface texture or roughness. The surface texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl oleate.
5306498v1
FIG 21 includes a sequence of images of toothpaste flowing out of a bottle, in
accordance with an illustrative ment of the invention. The bottle on the left in each
image is a standard bottle. The bottle on the right is a liquid—impregnated bottle. Specifically,
the inner surfaces of the bottle on the right were -impregnated prior to filling the bottle
with toothpaste. Aside from the different inner surfaces, the two bottles were cal. The
sequence of images show toothpaste flowing from the two bottles due to gravity. At time equal
to zero, the initially full bottles were overturned to allow the toothpaste to pour or drip from the
bottles. As depicted, the toothpaste d considerably faster from the bottle having the liquid-
impregnated surfaces.
Hair Gel
To prepare the liquid-impregnated surface for these images shown in FIG 22, an inner
surface of a container was sprayed for a few seconds with a mixture ning particles of
carnauba wax and a solvent. After the solvent evaporated, the carnauba wax that remained on
the surface provided surface texture or roughness. The surface texture was then impregnated
with ethyl oleate by applying the ethyl oleate to the surface and removing the excess ethyl oleate.
FIG 22 includes a sequence of images of hair gel flowing out of a bottle, in accordance
with an illustrative embodiment of the invention. The bottle on the left in each image is a
rd bottle. The bottle on the right is a -impregnated bottle. Specifically, the inner
es of the bottle on the right were liquid-impregnated prior to filling the bottle with hair gel.
Aside from the different inner surfaces, the two bottles were identical. The sequence of images
show hair gel flowing from the two bottles due to gravity. At time equal to zero, the initially full
5306498Vl
2012/042326
bottles were overturned to allow the hair gel to pour or drip from the bottles. As depicted, the
hair gel drained considerably faster from the bottle having the liquid-impregnated surfaces.
Data from bottle empfling experiments
The weight of food remaining in both the coated and uncoated bottles used in the
above-described experiments was ed and is presented in Table 1 below. As is clear, the
weight of t remaining in the bottles with liquid encapsulated interior surfaces (“coated
bottles”) after emptying is significantly less than the weight of product remaining in the bottles
without the liquid encapsulated surfaces.
Table 1 Weight of food remaining for coated and uncoated bottles
Weight remaining in Weight remaining in Time of shaking
coated bottle uncoated bottle
Heinz ketchup 86 g 200 seconds
(plastic) — 36 oz
Heinz ketchup 41 g 29 seconds
(glass) - 14 oz
Welch’s Jelly 48 g 30 seconds
(plastic) — 22 oz
Grey Poupon 45 g 36 seconds
Mustard (plastic) —
oz
Honey (plastic) _ 35 g 125 seconds
Hellmann’s 85 g 46 seconds
Mayonnaise
ic) — 22 oz
Eguivalents
5306498V1
WO 41888
While the invention has been ularly shown and described With reference to
specific preferred embodiments, it should be understood by those skilled in the art that various
changes in form and detail may be made therein Without departing from the spirit and scope of
the invention as defined by the appended claims.
Claims (36)
1. An article comprising a liquid-impregnated surface, n said surface comprises a matrix of solid features spaced sufficiently close to stably contain a liquid therebetween and/or therewithin regardless of orientation of the e, wherein the spacing between the solid features is less than about 200 microns, wherein the solid features and impregnating liquid are non-toxic, and wherein the article includes the impregnating liquid between and/or within the matrix of solid features, the article being configured to contain a nce different from the impregnating , wherein the solid features have an e dimension in a range of up to 200 microns.
2. The e of claim 1, wherein the article is a container of a er product.
3. The article of claim 1, wherein the solid features comprise particles.
4. The article of claim 3, wherein the particles have an average dimension in a range of 50 nanometers to 50 microns.
5. The article of claim 3, wherein the particles comprise one or more members selected from the group consisting of ble fibers, purified wood cellulose, micro-crystalline cellulose, oat bran fiber, kaolinite, Japan wax, pulp, ferric oxide, iron oxide, sodium formate, sodium oleate, sodium palmitate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein, dextrin, cellulose ether, Hydroxyethyl cellulose, Hydroxypropyl cellulose (HPC), Hydroxyethyl methyl cellulose, Hydroxypropyl methyl cellulose (HPMC), and Ethyl hydroxyethyl ose.
6. The article of claim 5, wherein the particles comprise a wax.
7. The article of claim 3, wherein the particles are randomly spaced.
8. The article of claim 7, wherein the particles are arranged with average spacing of up to 200 microns between adjacent les or clusters of particles.
9. The article of claim 3, wherein the particles are spray-deposited.
10. The article of claim 2, wherein the consumer product comprises at least one member selected from the group consisting of ketchup, catsup, mustard, aise, syrup, honey, jelly, peanut butter, butter, chocolate syrup, shortening, butter, margarine, oleo, grease, dip, yogurt, sour cream, cosmetics, shampoo, lotion, hair gel, and toothpaste.
11. The article of claim 2, n the container of the consumer product is shelfstable when filled with the consumer product.
12. The article of claim 2, wherein the consumer product has a viscosity of at least 100 cP at room temperature.
13. The article of claim 2, wherein the consumer product is a wtonian material.
14. The article of claim 1, wherein the impregnating liquid comprises at least one member selected from the group consisting of a food additive, fatty acids, ns, and a vegetable oil.
15. The article of claim 1, wherein the article is a component of consumer product sing equipment.
16. The article of claim 1, wherein the article is a ent of food processing equipment that comes into contact with food.
17. The article of claim 1, wherein the liquid-impregnated surface has solid-to-liquid ratio less than about 50 percent.
18. The article of claim 1, wherein the impregnating liquid is edible.
19. The article of claim 1, wherein the solid features and impregnating liquid are edible.
20. The article of claim 14, wherein the impregnating liquid comprises ethyl oleate.
21. The article of claim 14, wherein the impregnating liquid ses at least one member selected from the group consisting of olive oil, light olive oil, corn oil, soybean oil, rapeseed oil, linseed oil, grapeseed oil, flaxseed oil, canola oil, peanut oil, safflower oil, and sunflower oil.
22. A method of manufacturing a container of a er product, the method sing: providing a substrate; applying a texture to the substrate, the texture comprising a matrix of solid features spaced sufficiently close to stably contain a liquid therebetween and/or therewithin, wherein the spacing between the solid features is less than about 200 microns; impregnating the matrix of solid features with the liquid such that the matrix of solid features stably contains the liquid therebetween and/or therewithin after manufacture of the container, wherein the container is configured to contain a nce different from the impregnating liquid during use of the container, wherein the solid features and the liquid are nontoxic and/or ; and contacting the impregnated matrix of solid features with a consumer product, wherein the consumer product comprises at least one member selected from the group consisting of ketchup, catsup, d, mayonnaise, syrup, honey, jelly, peanut butter, chocolate syrup, shortening, butter, margarine, oleo, dip, , sour cream, ics, shampoo, lotion, hair gel, and toothpaste.
23. The method of claim 22, wherein the solid features are particles.
24. The method of claim 23, wherein the applying step comprises spraying a mixture of a solid and a solvent onto the substrate.
25. The method of claim 24, wherein the solid comprises one or more members ed from the group consisting of insoluble fibers, purified wood cellulose, micro-crystalline cellulose, oat bran fiber, kaolinite, Japan wax, pulp, ferric oxide, iron oxide, sodium formate, sodium oleate, sodium ate, sodium sulfate, wax, carnauba wax, beeswax, candelilla wax, zein (from corn), dextrin, cellulose ether, Hydroxyethyl cellulose, Hydroxypropyl ose (HPC), Hydroxyethyl methyl cellulose, Hydroxypropyl methyl cellulose (HPMC), and Ethyl hydroxyethyl cellulose.
26. The method of claim 24, comprising ng the solvent to evaporate ing the spraying of the mixture onto the ate and before the impregnating step.
27. The method of claim 22, wherein the liquid comprises at least one member selected from the group consisting of a food additive, fatty acids, proteins, and a ble oil.
28. The method of claim 22, wherein applying the texture to the substrate comprises a procedure ed from the group consisting of exposing the substrate to a solvent, extruding or blow-molding a mixture of materials, roughening the substrate with mechanical action, spraycoating , polymer spinning, ting particles from solution, extruding or olding a foam or foam-forming al, depositing a polymer from a solution, extruding or blow-molding a material that expands upon cooling to leave a wrinkled or textured surface, applying a layer of material onto a surface that is under tension or compression, performing non-solvent induced phase separation of a r to obtain a porous structure, performing micro-contact printing, performing laser rastering, performing nucleation of the solid texture out of vapor, performing anodization, milling, machining, knurling, e-beam milling, performing thermal or chemical oxidation, and performing chemical vapor deposition.
29. The method of claim 22, wherein ng the texture to the substrate comprises spraying a mixture of edible particles onto the substrate.
30. The method of claim 22, further comprising chemically modifying the substrate prior to applying the texture to the substrate and/or ally modifying the solid features of the texture.
31. The method of claim 22, wherein impregnating the matrix of solid features comprises removing a portion of the liquid that is not impregnated between or within the matrix of solid features from the matrix of solid features.
32. The method of claim 31, wherein removing the portion of the liquid that is not impregnated between or within the matrix of solid features ses a procedure selected from the group consisting of using a second immiscible liquid to carry away the n of the liquid that is not impregnated between or within the matrix of solid es, using ical action to remove the portion of the liquid that is not impregnated between or within the matrix of solid features, absorbing the n of the liquid that is not impregnated between or within the matrix of solid features using a porous material, and draining the portion of the liquid that is not impregnated between or within the matrix of solid features off of the matrix of solid features using gravity or centrifugal forces.
33. The method of claim 22, wherein the solid features have an e dimension in a range of up to 200 microns.
34. The method of claim 22, wherein the solid features are randomly spaced.
35. The method of claim 22, wherein the solid features are arranged with average spacing of up to 200 microns between adjacent particles or clusters of particles.
36. The method of claim 22, wherein the liquid is stably contained between and/or within the matrix of solid features after manufacture of the container less of orientation of the container.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201261614941P | 2012-03-23 | 2012-03-23 | |
US61/614,941 | 2012-03-23 | ||
US201261651545P | 2012-05-24 | 2012-05-24 | |
US61/651,545 | 2012-05-24 | ||
PCT/US2012/042326 WO2013141888A1 (en) | 2012-03-23 | 2012-06-13 | Self-lubricating surfaces for food packaging and food processing equipment |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ631355A NZ631355A (en) | 2016-11-25 |
NZ631355B2 true NZ631355B2 (en) | 2017-02-28 |
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