Antifoam beverage stirrer or straw
OwnerGlenn N. Gorabinventor
Life of this patent
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Abstract
An antifoaming agent is deposited on a stirring or straw element to be placed in a beverage receptacle. The disposition of this material on the element speeds up the pouring process and is useful in high volume environments, such as airliners, convenience stores, and college bars. The preferred material for the antifoam coating is DOW CORNING.RTM. Antifoam FG-10, which is a ten percent active, food grade silicone emulsion.
Claims14
A stirrer for utilization in combination with a container for receiving and dispensing foaming liquids comprising a stirrer having on at least part of its surface an antifoaming agent which will reduce the surface tension of the liquid in the container when placed in the container prior to filling the container with the foaming liquid and will substantially reduce the amount of time required for pouring the foaming liquid into the container by reducing the amount of foam produced.
In the combination of a drinking glass or similar container for receiving, holding and dispensing a carbonated foaming liquid to an individual, and a stirrer with a portion thereof extending into the container, the improvement which comprises a food grade antifoaming agent on at least part of the outer surface of said portion to inhibit the formation of foam on the portion of the liquid in the container by reducing the surface tension of the liquid in the container.
A stirring stick for a beverage container comprising
- a stick of a length suitable for stirring liquid in a beverage container for receiving and dispensing a foaming liquid;
- a food-grade antifoaming agent disposed on a part of the surface of the stick to be immersed in the foaming liquid, wherein the food-grade antifoaming agent will reduce the surface tension of the liquid in the beverage container when placed into the beverage container and will substantially reduce the time required for pouring the foaming liquid into the beverage container by reducing the amount of foam produced.
In the method of pouring a carbonated foaming liquid into a drinking glass or similar container and then dispensing the carbonated or foaming liquid in the container to an individual, the improvement which comprises reducing the amount of foaming of the liquid in the container and the time required to fill the container with the liquid, coating a stirrer with a food grade antifoaming agent for reducing the surface tension of the liquid in the container, on at least part of the outer surface of the stirrer, and placing a portion of the stirrer containing said coating at least partially into the container prior to the introduction of the foaming liquid into the container.
A method of pouring a carbonated foaming liquid into a drinking container comprising
- coating a stirring stick for a beverage container over a part of its surface near an end to be immersed into a liquid with a food-grade antifoaming agent for reducing the surface tension of a carbonated foaming liquid in contact with the food-grade antifoaming agent;
- placing the stirring stick into a beverage container with the coated area of the stirring stick being located near a bottom of the beverage container;
- dispensing the carbonated foaming liquid into the beverage container;
- decreasing foam formation in the carbonated foaming liquid with the food-grade antifoaming agent upon contact between the carbonated foaming liquid with the food-grade antifoaming agent disposed on the stirring stick by reducing the surface tension of the carbonated foaming liquid.
Dependencies are inferred from the claim text.