Why is the seasoning dispenser nozzle designed so that remaining liquid flows back into the bottle?

When using a seasoning bottle on a dining table or kitchen counter, the body is where your hands touch first, but the spout immediately after pouring seasoning is where attention is drawn most. In IWAKI's New Heat-Resistant Glass Seasoning Dispenser series, the core design shared by the oil bottle and soy sauce bottle is simple. The oil bottle is designed so that after pouring the contents, the oil formed on the nozzle flows back into the bottle, preventing it from leaking onto the outer surface^[1]. The soy sauce bottle also has its opening designed so that the liquid remaining on the nozzle returns to the inside of the bottle^[2].

For liquid seasonings like oil or soy sauce, even a single drop running down the outer surface after pouring easily leaves sticky stains on the bottom of the bottle and on the dining table. Because this structure guides residue remaining on the spout back to the inside when the bottle is set upright after pouring the contents, it reduces messes on hands or storage spaces without having to wipe the opening with a tissue or dishcloth every time.

hmmm, this small structure with the spout tip bent inward connects to practical utility, relieving the hassle of having to wipe down the outer surface of seasoning bottles every time while cooking.