Gizmo Closures-Product Review

Published: 26th October 2009
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One of the most common complaints among backpackers, hikers and people who tend to leave their drinks lying around in their cars is that by the time they get to it, it's not any good. the flavoring has separated out, and sometimes even giving it a good shake (or five) isn't enough to get it up and moving. There have been several product innovations in this area, including the new Gizmo closure.

When mixed drinks are first made they're done by mixing a suspension into a base liquid. Flavoring into a simple soda, for example, or cherry liquid poured into Classic Coke. Remember the last time you went to Starbucks and asked for a shot of flavoring to be added to your coffee? That's how it's done, over and over again, with everything from a two liter of soda to the drinks you get from the soda machine at your local café.

When that suspension is first added to the base liquid the molecules disperse, spreading out so there's an equal concentration. This equilibrium is what helps you avoid the familiar experience of reaching the bottom of the cup and finding huge clumps of flavoring (the way you do with your sugar in your morning coffee). A drink that's been newly mixed still has that fresh taste that comes with equilibrium. Let it lie around for a while and the flavoring particles start to fall out of suspension. The drink becomes weak, and it's not nearly as appealing.

Many companies have tried to solve this problem by creating travel sized portions of their flavoring , primarily in the form of powders that stay good for a longer period of time but rarely mix quite the way a pre-mixed drink would. Gizmo closures lets travelers use the same technology that manufacturers use when they make bottled mixed drinks in the first place, adding suspension to a base liquid for a smooth mixture and evenly dispersed flavoring.

The Gizmo closure works by fitting onto the top of a bottled drink; however, rather than the traditional, twistable bottle cap what you get is a bottle cap with an empty chamber inside. That chamber can be mechanically filled with a premeasured amount of liquid flavoring concentrate not unlike what you see your barrista pump out of those bottles every morning. The concentrate is placed under pressure, then the bottle top is placed on the top of a bottle of base liquid (tea, water, alcohol, etc.).

Preliminary tests have shown that this flavoring can stay fresh inside the chamber for up to eighteen months, and consumers are backing up these claims. When the drinker is ready all they have to do is twist the top. The flavoring pours out of the pressurized chamber, mixes with the base and creates a fresh drink that's ready to order without any of the clumping or staleness usually associated with drinks that have been lying around in a locker or gym bag for a year or two.

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