Abstract:
A bottle cap and cap and bottle combination suitable for use with condiments are described. The cap has a small and large orifice and is designed for use on squeezable bottles to ensure complete removal of condiment within the squeezable bottle.

Description:
FIELD OF THE INVENTION  
         [0001]    The present invention is directed to a bottle cap. More particularly, the invention is directed to a bottle cap comprising a first and second orifice. The first orifice of the cap is positioned near the second orifice, and the cap is suitable for use on a condiment bottle to ensure complete removal of condiment present within the same.  
         BACKGROUND OF THE INVENTION  
         [0002]    It is typically desirable to package condiments like salad dressings, mustard, yogurt, peanut butter, ketchup, barbecue sauces, cheese spreads, mayonnaise, fruit puree, jelly and the like in bottles. Such bottles are often plastic and squeezable and may be designed to stand either right-side up or up-side down.  
           [0003]    While plastic bottles are conventional for condiment packaging, they are often deficient because complete removal or evacuation of condiment from the bottles is difficult. Often, for example, condiment viscosities and surface active properties, along with the properties of the bottle, cause the condiment to adhere or stick to the sides of the bottle. Other problems associated with condiment removal from bottles arise when condiment partially blocks or even clogs the relatively small opening found in caps used on conventional condiment bottles. Even other problems arise when the bottles are not completely full with condiment. This is true because squeezing, for example, a half-filled plastic bottle usually results in removal of air from the bottle and little to no condiment.  
           [0004]    It is of increasing interest to develop a cap, and a cap and bottle combination that allows for complete removal of condiment from a bottle. This invention, therefore, is directed to a bottle cap comprising a first and second orifice. The first orifice of the cap is positioned near the second orifice, and the cap is suitable for use on a squeezable condiment bottle to ensure complete removal of condiment present within the same.  
         Additional Information  
         [0005]    Efforts have been made to prepare condiment bottles. In U.S. Pat. No. 5,353,965, containers for dispensing condiments are described.  
           [0006]    Other efforts have been disclosed for making condiment bottles. In U.S. Pat. No. 5,601,212, a dispensing unit for a threaded neck bottle is disclosed.  
           [0007]    Still other efforts have been made for making bottles. In U.S. Pat. No. 6,082,568, containers and caps having tamper-evident liners are described.  
           [0008]    None of the additional information above describes a bottle cap that ensures complete removal of condiment from a bottle.  
         SUMMARY OF THE INVENTION  
         [0009]    In a first aspect, the present invention is directed to a cap for a squeezable condiment bottle comprising:  
           [0010]    (a) a first orifice suitable to squeeze condiment through;  
           [0011]    (b) a second orifice, larger than the first orifice, and suitable to obtain condiment with a kitchen utensil; and  
           [0012]    (c) a means for attaching the cap to a squeezable condiment bottle.  
           [0013]    In a second aspect, the present invention is directed to a cap for a squeezable condiment bottle comprising:  
           [0014]    (a) a cover operatively connected to a rim of the cap, the cover, when moved, able to expose a first orifice of the cap present within a first cap plate also operatively attached to the rim of the cap and under the cover; and  
           [0015]    (b) a second orifice, larger than and located under the first orifice, that forms a top portion of the rim or is present within a second cap plate attached to the rim, the second orifice being exposable by moving the first cap plate.  
           [0016]    In a third aspect, the present invention is directed to a cap for a squeezable condiment bottle comprising:  
           [0017]    (a) a rim with a bottom portion suitable for attachment to a squeezable bottle;  
           [0018]    (b) a plate attached to a top portion of the rim, the plate comprising at least two flaps operatively connected to the plate; and  
           [0019]    (c) a first and second orifice in the plate  
           [0020]    wherein the first orifice is located under one flap and the second orifice is located under a second flap, the first orifice being smaller than the second orifice and suitable to squeeze condiment through, the second orifice being larger than the first orifice and suitable to receive a kitchen utensil to remove condiment from the squeezable bottle.  
           [0021]    In a fourth aspect, the present invention is directed to a bottle comprising the cap of the first aspect of this invention.  
           [0022]    In a fifth aspect, the present invention is directed to the bottle of the fourth aspect of this invention comprising a salad dressing, mustard, yogurt, peanut butter, ketchup, barbecue sauce, cheese spread, mayonnaise, fruit puree, jelly or the like.  
           [0023]    Complete removal, as used herein, means almost all condiment is removed from a bottle comprising the same.  
           [0024]    Orifice, as used herein, is defined to mean a hole at least large enough for condiment to pass through. Orifice as described herein, therefore, is not limited to any particular shape.  
           [0025]    Squeezable means compressible by the hand of the average consumer.  
           [0026]    Bottle, as used herein, means any package suitable to hold condiment, and suitable for attachment to the cap of this invention, but preferably a plastic bottle.  
           [0027]    Kitchen utensil, as used herein, means a knife, fork or spoon.  
           [0028]    Operatively connected, as used herein, means able to move and attached directly or indirectly.  
       
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0029]    The subject matter which is regarded as the invention is particularly pointed out and distinctly claimed in the concluding portion of the specification. The invention, however, may be best understood by reference to the following description taken in conjunction with the accompanying drawing figures in which:  
         [0030]    [0030]FIG. 1 depicts a cap having two orifices within the same plane on a squeezable condiment bottle.  
         [0031]    [0031]FIG. 2 depicts a closed cap with orifices not within the same plane on a squeezable condiment bottle.  
         [0032]    [0032]FIG. 3 depicts a cross-section of the cap shown in FIG. 2.  
         [0033]    [0033]FIG. 4 depicts the cap of FIG. 2 with a first orifice exposed.  
         [0034]    [0034]FIG. 5 depicts a cross-section of the cap shown in FIG. 4.  
         [0035]    [0035]FIG. 6 depicts the cap of FIG. 2 on a bottle and with a second orifice exposed.  
         [0036]    [0036]FIG. 7 depicts the cap of FIG. 2 on a bottle and with both the first and second orifice exposed. 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS  
       [0037]    There is no limitation with respect to the type or shape of bottle that may be used with the cap of this invention, as long as the bottle is one that can be used to package condiment. Typically, such a bottle can stand right-side up or up-side down. When up-side down, the bottle is attached and/or supported by the cap of this invention which rests on a flat surface, like a countertop or refrigerator shelf.  
         [0038]    The material used to make the bottle suitable for use with the cap of this invention may be a polymeric material such as a polyester, polyalkylene, polyolefin, polyamide, polyvinyl chloride, polyacetal, as well as copolymers and blends of the same. Such bottles may be made via conventional techniques, with injection molding and extrusion blow molding being the most preferred techniques.  
         [0039]    Any condiment suitable for human consumption may be used with the cap of the present invention. Typically, such condiments are as least as thick as a salad dressing at room temperature and typically not thicker than peanut butter at room temperature. Examples of the types of condiments that may be employed with the cap of the present invention are a salad dressing, mustard, yogurt, peanut butter, ketchup, barbecue sauce, cheese spread, mayonnaise, fruit puree, jelly and the like. The most preferred condiments used with the cap of this invention are non-fat, low-fat and original mayonnaise and mayonnaise based products; especially, those made commercially available by Unilever Bestfoods under the Hellmans® brand.  
         [0040]    Turning to the Figures, shown in FIG. 1, is a cap  10  attached to a squeezable condiment bottle  12  suitable for packaging condiment, not shown. The cap  10  has a rim  14  (with optional fingergrips  14   a ) having an internal connecting means (e.g. snapping or threading and not shown) for fastening or connecting the cap  10  to neck  16  (having a rim complementary external fastening means and not shown) of the bottle  12 . The cap  10  has at least two (2) flaps  18   a  and  18   b  operatively connected to the cap  10  via hinge mechanisms  20   a  and  20   b  that are separated, in this illustration, by a connecting portion  22 . Cap  10  further comprises a plate  24  attached to the top of rim  14  at rim top  14   b  and comprising a first orifice  26   a  and a second (larger) orifice  26   b  positioned under flaps  18   a  and  18   b , respectively. Flaps  18   a  and  18   b  both comprise a locking means for locking shut on cap  10  whereby the locking means is generally one that is reliant on friction. Illustrated in FIG. 1 are locking keys  28   a  and  28   b  for locking with friction into first orifice  26   a  and second orifice  26   b , respectively, by making contact with orifice wall  26   c  of first orifice  26   a  and second orifice wall  26   d  of second orifice  26   b . Flaps  18   a  and  18   b  have flap ridges  30   a  and  30   b , respectively, that the consumer can make contact with (i.e., with a finger not shown) in order to move flaps  18   a  and  18   b  up or down.  
         [0041]    When operating cap  10  of FIG. 1, typically flaps  18   a  and  18   b  will be lowered so that locking keys  28   a  and  28   b  are locked into first orifice  26   a  and second orifice  26   b , respectively when no condiment is desired. When bottle  12  is relatively full of condiment, the consumer may open flap  18   a  (leaving flap  18   b  locked down or closed), turn the bottle  12  so that cap  10  is pointed in a downward direction, and squeeze bottle  12  so that condiment may be forced through first orifice  26   a , for example, in an organized ribbon-like fashion. When bottle  12  is approximately 50.0% or more by volume empty, the consumer has the option to open flap  18   b  (leaving flap  18   a  locked down or closed) and turn the bottle  12  such that cap  10  is pointed in an upward direction so that condiment may be removed from the bottle  12  by sticking a kitchen utensil through second orifice  26   b.    
         [0042]    In a preferred embodiment, flap  18   b  is larger than flap  18   a  and hinge mechanisms  20   a  and  20   b  do not allow flaps  18   a  and  18   b  to move unless flaps  18   a  and  18   b  are moved by the consumer.  
         [0043]    [0043]FIG. 2 shows cap  10 ′ on bottle  12  having a cover  32  operatively connected, via cover hinge  34 , to a hinged rim portion  36  with a first finger indentation  38  and located in between cover  32  and rim  14 ′. Rim  14 ′ comprises rim indentation  40  and is attached to neck  16  via internal rim threads, not shown, complementary with external neck threads, not shown on neck  16 .  
         [0044]    [0044]FIG. 3 shows a cross-section of cap  10 ′ along the lines  3 - 3  shown in FIG. 2. Rim  14 ′ has internal rim threads  42  complementary with external neck threads  44  of neck  16  so that cap  10 ′ may be threaded onto bottle  12 . A consumer finger, not shown, may be contacted with first finger indentation  38  and moved upward to lift cover  32  and cover key  46  (attached to the underside of cover  32 ) so that the cover  32  pivots on cover hinge  34  to expose first orifice  26   a ′ positioned in first cap plate  27   a , which forms the top of hinged rim portion  36 . The consumer finger, not shown, may also be contacted with rim indentation  40  and moved upward to lift hinged rim portion  36  and hinged rim key  48  (attached to the underside of hinged rim portion  36 , and therefore, the bottom of first cap plate  27   a ) so that the same may pivot on hinged rim hinge  50  to expose second orifice  26   b ′ positioned in second cap plate  27   b  and under first orifice  26   a ′ and first cap plate  27   a.    
         [0045]    When operating the cap  10 ′ of FIG. 3, typically, cover  32  is lifted to expose first orifice  26   a ′ (smaller in size than second orifice  26   b ′). Cover  32  is held in a closed position with friction between cover key  46  and first orifice wall  52 ; however, such friction is overcome by movement of the consumer finger. Subsequent to exposing first orifice  26   a ′, the consumer may turn bottle  12  so that cap  10 ′ is positioned in a downward direction, and squeeze bottle  12  so that condiment may be forced through first orifice  26   a ′ in an orderly fashion. When squeezing bottle  12 , enough friction exists between hinged rim key  48  and second orifice wall  54  so that hinged rim hinge  50  does not pivot to expose second orifice  26   b ′, ensuring that no condiment is wasted or spilled through second orifice  26   b ′. When bottle  12  is approximately 50.0% or more by volume empty, the consumer has the option to leave cover  32  closed and to push (with a finger at rim indentation  40 ) hinged rim portion  36  upward for pivoting on hinged rim hinge  50 . Such a pushing movement will cause hinged rim key  48  to move out of second orifice  26   b ′, overcoming the friction between hinged rim key  48  and second orifice wall  54 . This action will expose second orifice  26   b ′ to enable the consumer to remove condiment from bottle  12  by sticking a kitchen utensil through second orifice  26   b′.    
         [0046]    In an especially preferred embodiment, the friction between cover key  46  and first orifice wall  52  is less than the friction between hinged rim key  48  and second orifice wall  54 . Such an arrangement of friction ensures that hinged rim portion  36  will not pivot on hinged rim hinge  50  when cover hinge  34  is in a pivoting motion to open cover  32 . It is especially noted herein that second cap plate  27   b  is not required and second orifice  26   b ′ can be substantially the same size as bottle mouth  56  if hinged rim key  48  is expanded to rub (cause friction) with bottle mouth wall  58 .  
         [0047]    [0047]FIG. 4 shows cover  32  lifted, exposing first orifice  26   a ′, first cap plate  27   a , first orifice wall  52  and cover key  46 . Bottle  12  is turned and cap  10 ′ is positioned in a downward direction so that the consumer can squeeze bottle  12  (approximately more than 50.0% by volume full) in order to deliver condiment, not shown, in an orderly fashion. Optionally, cover  32  can be equipped with cover clip  60  to lock into clip grove  62  of the hinged rim portion  36  to further secure cover  32  in a closed position.  
         [0048]    [0048]FIG. 5 shows a cross-section of cap  10 ′ along the lines  5 - 5  shown in FIG. 4. It is especially noted that cover  32  is lifted, first orifice  26   a ′ is exposed and no pivoting action has taken place at hinged rim hinge  50 . Therefore, when first orifice  26   a ′ is exposed, second orifice  26   b ′ is not.  
         [0049]    [0049]FIG. 6 shows cover  32  with cover key  46  pushed through first orifice  26   a ′ and hinged rim  36  pivoted on hinged rim hinge  50 , exposing second orifice  26   b ′, second orifice plate  27   b  and hinged rim key  48 . Bottle  12  is upright so that the consumer can place a kitchen utensil, not shown, through second orifice  26   b ′ to remove condiment.  
         [0050]    [0050]FIG. 7 has cap  10 ′ arranged to show cover  32  open and hinged rim portion  36  open to expose both the first orifice  26   a ′ and second orifice  26   b′.    
         [0051]    There is no limitation with respect to how the caps of this invention are made, as long as the resulting caps can be used with condiments suitable for human consumption. Typically, however, the caps of this invention made with materials and processes similar to those used to make the bottles described herein.