U.S. patent application number 14/374069 was filed with the patent office on 2015-09-10 for enclosing materials in natural transport systems.
The applicant listed for this patent is WIKIFOODS, INC.. Invention is credited to David A. Edwards, Laurent Robert Adrien Millon, Heloise Vilaseca.
Application Number | 20150250203 14/374069 |
Document ID | / |
Family ID | 47754950 |
Filed Date | 2015-09-10 |
United States Patent
Application |
20150250203 |
Kind Code |
A1 |
Edwards; David A. ; et
al. |
September 10, 2015 |
ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS
Abstract
An edible composition, particularly an edible transport system,
comprising an edible substance and a cross-linked matrix
encapsulating the edible substance, the cross-linked matrix
comprising (1) at least one edible polymer and edible particles or
(2) a plurality of edible polymers.
Inventors: |
Edwards; David A.; (Boston,
MA) ; Millon; Laurent Robert Adrien; (Paris, FR)
; Vilaseca; Heloise; (Paris, FR) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
WIKIFOODS, INC. |
Cambridge |
MA |
US |
|
|
Family ID: |
47754950 |
Appl. No.: |
14/374069 |
Filed: |
January 28, 2013 |
PCT Filed: |
January 28, 2013 |
PCT NO: |
PCT/US13/23500 |
371 Date: |
July 23, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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61591225 |
Jan 26, 2012 |
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61591054 |
Jan 26, 2012 |
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61591233 |
Jan 26, 2012 |
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61591262 |
Jan 26, 2012 |
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61601866 |
Feb 22, 2012 |
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61601852 |
Feb 22, 2012 |
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61647721 |
May 16, 2012 |
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61713100 |
Oct 12, 2012 |
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61713063 |
Oct 12, 2012 |
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61713138 |
Oct 12, 2012 |
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Current U.S.
Class: |
426/101 ;
426/100; 426/305; 426/89 |
Current CPC
Class: |
A23L 19/01 20160801;
A23G 9/245 20130101; A23P 20/105 20160801; A23P 10/30 20160801;
A23L 19/05 20160801; A61K 9/4808 20130101 |
International
Class: |
A23G 9/24 20060101
A23G009/24 |
Claims
1. An edible composition, particularly an edible transport system,
comprising: an edible substance; and a cross-linked matrix
encapsulating the edible substance, the cross-linked matrix
comprising (1) at least one edible polymer and edible particles or
(2) a plurality of edible polymers.
2-20. (canceled)
21. The edible composition of claim 1, further comprising: a second
cross-linked matrix encapsulating the cross-linked matrix, the
second cross-linked matrix comprising (1) at least one edible
polymer and edible particles or (2) a plurality of edible
polymers.
22-84. (canceled)
85. The edible composition of claim 21, further comprising an
edible barrier layer between the first cross-linked matrix and the
second cross-linked matrix.
86. The edible transport system of claim 1, wherein: said edible
substance is an edible fluid comprising a dairy product; and
wherein said edible transport system comprises a cross-linked
matrix encapsulating the edible fluid, the cross-linked matrix
comprising at least one edible polymer and edible particles within
the cross-linked matrix.
87. The edible transport system of claim 86, wherein the dairy
product is milk, yogurt, cream or kefir.
88. The edible transport system of claim 86, wherein the edible
fluid is frozen.
89. The edible transport system of claim 88, wherein frozen edible
fluid is ice cream, frozen yogurt or gelato.
90. A process for manufacturing an edible or potable composition
encased in a membrane, the process comprising: a) placing a frozen
edible or potable composition into a calcium solution to provide a
calcium layer on the composition; b) cooling the edible or potable
composition produced in a) with liquid nitrogen; c) placing the
cooled edible or potable composition into a sodium alginate
solution; and d) placing the edible or potable composition produced
in c) into a calcium solution.
91. The process of claim 90, wherein the frozen edible or potable
composition is ice cream, frozen yogurt or gelato.
92. A process for creating an egg of water, comprising: a) freezing
a liquid into a desired form; b) submerging the frozen liquid into
a bath of calcium solution; c) further cooling the frozen liquid
coated in calcium solution; and d) then, placing the frozen liquid
coated in calcium solution in an alginate solution.
93. The process of claim 92, further comprising the step of: (e)
placing the frozen liquid in a calcium solution after step (d).
94. The process of claim 92, further comprising the step of: (f)
rinsing the frozen liquid after step (e).
95. The process of claim 93 wherein step (c) comprises further
cooling the frozen liquid coated in calcium solution in liquid
nitrogen.
96. The method of claim 92 wherein the calcium solution comprises
calcium chloride.
97. The method of claim 92 wherein the alginate solution comprises
sodium alginate.
Description
TECHNICAL FIELD
[0001] This disclosure relates to vessels for encasing edible
materials, and more particularly to edible and/or biodegradable
vessels.
BACKGROUND
[0002] Mankind has filled, carried, and transported water, other
liquids (as well as solids, emulsions, slurries, foams, etc.) and
edible materials in vessels made of pottery, glass, plastics and
other materials since prehistoric times. While the nature of these
vessels has evolved with advances in material manufacture and
design, the basic principle of a vessel in the form of a container
with a surface that encloses the edible material, either partially
or completely, and from which the edible material can be removed,
emptying the vessel, which can be refilled or discarded, has
essentially not varied. Users continue to fill and empty containers
with water, other liquids, and edible materials for various
practical purposes.
SUMMARY
[0003] In certain embodiments, an edible composition, particularly
an edible transport system, comprises an edible substance and a
cross-linked matrix encapsulating the edible substance, the
cross-linked matrix comprising (1) at least one edible polymer and
edible particles or (2) a plurality of edible polymers.
[0004] In certain embodiments of the edible composition the at
least one edible polymer and the edible particles or the plurality
of edible polymers are charge cross-linked by multivalent ions,
including cross-linking interactions between the edible particles
and edible polymer or plurality of edible polymers via bridges
formed by the multivalent ions.
[0005] In some embodiments of the edible composition, the edible
particles of the edible composition are one of the group consisting
of a positively charged edible particle, a neutrally charged edible
particle, a negatively charged edible particle, an amphipathic
edible particle, a zwitterionic edible particle, and combinations
thereof.
[0006] In some embodiments of the edible composition, the edible
polymer is one of the group consisting of a positively charged
edible polymer, a neutrally charged edible polymer, a negatively
charged edible particle, an amphipathic edible polymer, a
zwitterionic edible polymer, and combinations thereof.
[0007] In some embodiments of the edible composition, the edible
particles comprise a second edible particle having a characteristic
dimension of less than 75% (e.g., less than 50%, 25%, less than
10%, less than 5%, or less than 1% of) a characteristic dimension
of the first edible particle.
[0008] In some embodiments of the edible composition, the matrix
comprising the first and second edible particles has a lower mass
loss rate than a similar edible composition without the first and
second edible particles. In some embodiments of the edible
composition, the first particles provide structural stability to
the matrix.
[0009] In some embodiments of the edible composition, the polymer
comprises a polysaccharide selected from the group consisting of a
hydrocolloid, shellac, and fibers.
[0010] In some embodiments of the edible composition, the polymer
comprises a hydrocolloid selected from the group consisting of an
alginate, an agar, a starch, a gelatin, carrageenan, xanthan gum,
gellan gum, galactomannan, gum arabic, a pectin, a milk protein, a
cellulosic, a carboxymethylcellulosic, a methylcellulosic, gum
tragacanth and karaya, xyloglucan, curdlan, a cereal .beta.-glucan,
soluble soybean polysaccharide, a bacterial cellulose, a
microcrystalline cellulose, chitosan, inulin, an emulsifying
polymer, konjac mannan/konjac glucomannan, a seed gum, and
pullulan. In some embodiments, the hydrocolloid comprises an
alginate selected from the group consisting of sodium alginate,
ammonium alginate, potassium alginate, and propylene glycol
alginate.
[0011] In some embodiments of the edible composition, the
cross-linked matrix further comprises particles selected from the
group comprising a hydrocolloid, shellac, fibers, bagasse, tapioca,
chitosan, sugar derivatives, chocolate, seaweed, and combinations
thereof, and wherein the particles comprise a compound different
from the polymer compound.
[0012] In some embodiments of the edible composition, the edible
particles comprise a size having a volume mean distribution between
about 0.1 microns and about 1.0 microns, between about 0.1 microns
and about 10.0 microns, between about 0.1 microns and about 100.0
microns, between about 0.1 microns and about 1.0 millimeters,
between about 0.1 and about 3 millimeters. In certain embodiments,
the edible particles are particles selected from the group
consisting of particles of a food, particles of an energy
supplement, particles of a dietary supplement, particles of a
confection, particles of a nutraceutical, particles of a
pharmaceutical, particles of a sleep aid compound, particles of a
weight loss compound, particles of a powdered vegetable, particles
of a flavoring agent, particles of a sweetener, particles of a
metabolic intermediate of a pharmaceutical, particles of a
metabolic by-product of a pharmaceutical, and combinations
thereof.
[0013] In some embodiments of the edible composition, the edible
substance comprises at least one of a powder, a gel, an emulsion, a
foam, a solid, and combinations thereof.
[0014] In some embodiments of the edible composition, the edible
substance is selected from the group consisting of fruit,
vegetable, meat, a dairy product, a carbohydrate food product, a
botanical, an energy supplement, a dietary supplement, a
confection, a nutraceutical, a pharmaceutical, a sleep aid
compound, a weight loss compound, a powdered vegetable, a flavoring
agent, a sweetener, a powdered food product, and combinations
thereof.
[0015] In some embodiments of the edible composition, the edible
substance comprises a liquid, particularly wherein the liquid
comprises at least one of water, an alcohol, a juice, an alcohol
mixed drink, a coffee product, a tea product, a soft drink, an
energy supplement product, a dietary supplement, a confection, and
combinations thereof.
[0016] In some embodiments of the edible composition, the edible
composition further comprises an outer shell enclosing the matrix,
the shell being more structurally resilient than the matrix at room
temperature. In some embodiments is an edible barrier layer between
the matrix and the outer shell. In certain embodiments, the barrier
layer reduces a force required to separate the matrix from the
outer shell. In other embodiments the barrier layer limits the
transfer of water out of the edible substance encapsulated in the
matrix.
[0017] In some embodiments of the edible composition is a second
cross-linked matrix encapsulating the cross-linked matrix, the
second cross-linked matrix comprising (1) at least one edible
polymer and edible particles or (2) a plurality of edible polymers.
In some embodiments is a particle layer arranged between each
cross-linked matrix. In certain embodiments the particle layer
comprises particles selected from the group consisting of particles
of a food, particles of an energy supplement, particles of a
dietary supplement, particles of a confection, particles of a
nutraceutical, particles of a pharmaceutical, particles of a sleep
aid compound, particles of a weight loss compound, particles of a
powdered vegetable, particles of a flavoring agent, particles of a
sweetener, particles of a metabolic intermediate of a
pharmaceutical, particles of a metabolic by-product of a
pharmaceutical, and combinations thereof.
[0018] In one embodiment of the edible composition is a method of
preparing an edible composition, comprising the steps of providing
an edible substance; encapsulating the edible substance in a
cross-linked matrix comprising (1) at least one edible polymer and
edible particles or (2) a plurality of edible polymers.
[0019] In some embodiments of method for preparing the edible
composition, the edible polymer and the edible particles or the
plurality of edible polymers are charge cross-linked by multivalent
ions, including cross-linking interactions between the edible
particles and edible polymer or plurality of edible polymers via
bridges formed by the multivalent ions.
[0020] In some embodiments of method for preparing the edible
composition, the edible particles are one of the group consisting
of a positively charged edible particle, a neutrally charged edible
particle, a negatively charged edible particle, an amphipathic
edible particle, a zwitterionic edible particle, and combinations
thereof.
[0021] In some embodiments of method for preparing the edible
composition, the edible polymer is one of the group consisting of a
positively charged edible polymer, a neutrally charged edible
polymer, a negatively charged edible particle, an amphipathic
edible polymer, a zwitterionic edible polymer, and combinations
thereof.
[0022] In some embodiments of method for preparing the edible
composition, the edible particles comprise a second edible particle
having a characteristic dimension of less than 75% (e.g., less than
50%, 25%, less than 10%, less than 5%, or less than 1% of) a
characteristic dimension of the first edible particle.
[0023] In some embodiments of method for preparing the edible
composition, the matrix comprising the first and second edible
particles has a lower mass loss rate than a similar edible
composition without the first and second edible particles.
[0024] In some embodiments of method for preparing the edible
composition, the first particles provide structural stability to
the matrix.
[0025] In some embodiments of method for preparing the edible
composition, the polymer comprises a polysaccharide selected from
the group consisting of a hydrocolloid, shellac, and fibers. In
some embodiments, the polymer comprises a hydrocolloid selected
from the group consisting of an alginate, an agar, a starch, a
gelatin, carrageenan, xanthan gum, gellan gum, galactomannan, gum
arabic, a pectin, a milk protein, a cellulosic, a
carboxymethylcellulosic, a methylcellulosic, gum tragacanth and
karaya, xyloglucan, curdlan, a cereal .beta.-glucan, soluble
soybean polysaccharide, a bacterial cellulose, a microcrystalline
cellulose, chitosan, inulin, an emulsifying polymer, konjac
mannan/konjac glucomannan, a seed gum, and pullulan.
[0026] In some embodiments of method for preparing the edible
composition, the hydrocolloid comprises an alginate selected from
the group consisting of sodium alginate, ammonium alginate,
potassium alginate, and propylene glycol alginate.
[0027] In some embodiments of method for preparing the edible
composition, the cross-linked matrix further comprises particles
selected from the group comprising particles of a hydrocolloid,
particles of shellac, fibers, particles of bagasse, particles of
tapioca, particles of chitosan, particles of sugar derivatives,
particles of chocolate, particles of seaweed, and combinations
thereof, and wherein the particles comprise a compound different
from the polymer compound.
[0028] In some embodiments of method for preparing the edible
composition, the edible particles comprise a size having a volume
mean distribution between about 0.1 microns and about 1.0 microns,
between about 0.1 microns and about 10.0 microns, between about 0.1
microns and about 100.0 microns, between about 0.1 microns and
about 1.0 millimeters, between about 0.1 and about 3
millimeters.
[0029] In some embodiments of method for preparing the edible
composition, the edible particles are particles selected from the
group consisting of particles of a food, particles of an energy
supplement, particles of a dietary supplement, particles of a
confection, particles of a nutraceutical, particles of a
pharmaceutical, particles of a sleep aid compound, particles of a
weight loss compound, particles of a powdered vegetable, particles
of a flavoring agent, particles of a sweetener, particles of a
metabolic intermediate of a pharmaceutical, particles of a
metabolic by-product of a pharmaceutical, and combinations
thereof.
[0030] In some embodiments of method for preparing the edible
composition, the edible substance comprises at least one of a
powder, a gel, an emulsion, a foam, a solid, and combinations
thereof. In certain embodiments, the edible substance is selected
from the group consisting of fruit, vegetable, meat, a dairy
product, a carbohydrate food product, a botanical, an energy
supplement, a dietary supplement, a confection, a nutraceutical, a
pharmaceutical, a sleep aid compound, a weight loss compound, a
powdered vegetable, a flavoring agent, a sweetener, a powdered food
product, and combinations thereof.
[0031] In some embodiments of method for preparing the edible
composition, the edible substance comprises a liquid, particularly
wherein the liquid comprises at least one of water, an alcohol, a
juice, an alcohol mixed drink, a coffee product, a tea product, a
soft drink, an energy supplement product, a dietary supplement, a
confection, and combinations thereof.
[0032] In some embodiments of method for preparing the edible
composition is an outer shell enclosing the matrix, the shell being
more structurally resilient than the matrix at room
temperature.
[0033] In some embodiments of method for preparing the edible
composition is an edible barrier layer between the matrix and the
outer shell. In some embodiments of method for preparing the edible
composition, the barrier layer reduces a force required to separate
the matrix from the outer shell. In some embodiments of method for
preparing the edible composition, the barrier layer limits the
transfer of a liquid out of the edible substance encapsulated in
the matrix.
[0034] In some embodiments of method for preparing the edible
composition is a second cross-linked matrix encapsulating the
cross-linked matrix, the second cross-linked matrix comprising (1)
at least one edible polymer and edible particles or (2) a plurality
of edible polymers. In some embodiment, a particle layer is
arranged between each edible matrix. In certain embodiments the
particle layer is comprised of particles selected from the group
consisting of particles of a food, particles of an energy
supplement, particles of a dietary supplement, particles of a
confection, particles of a nutraceutical, particles of a
pharmaceutical, particles of a sleep aid compound, particles of a
weight loss compound, particles of a powdered vegetable, particles
of a flavoring agent, particles of a sweetener, particles of a
metabolic intermediate of a pharmaceutical, particles of a
metabolic by-product of a pharmaceutical, and combinations
thereof.
[0035] In one embodiment is an ingestible article comprising an
edible fruit material comprising a fruit-derived material; and an
exterior surface material disposed on the fruit material, wherein
the exterior surface material comprises an edible or biodegradable
component, wherein the exterior surface material is substantially
moldable, wherein the ingestible article has a conformation
substantially similar to the fruit from which the fruit-derived
material is derived.
[0036] In some embodiments of an ingestible article, the
fruit-derived material is liquid or semi-solid.
[0037] In some embodiments of an ingestible article, the
fruit-derived material comprises water.
[0038] In some embodiments of an ingestible article, the
fruit-derived material comprises at least one nutritive compound
not substantially present in the fruit from which the fruit-derived
material is derived.
[0039] In some embodiments of the ingestible article, the at least
one nutritive compound comprises a vitamin or a mineral, a protein
or peptide, a dietary fiber material, a lipid, or a combination
thereof. In some embodiments is an odorant, a colorant, a
texturant, a flavoring agent, or a combination thereof.
[0040] In certain embodiments the ingestible article has at least
as much nutritional content as is present in the fruit from which
the fruit-derived material is derived.
[0041] In certain embodiments of the ingestible article, the
exterior surface material comprises a polymeric material.
[0042] In certain embodiments of the ingestible article, the
exterior surface material is, in part, formed using a solution
containing multivalent cations.
[0043] In certain embodiments, the ingestible article has at least
about 50% fruit-derived material on a weight to weight basis.
[0044] In certain embodiments, the exterior surface material
comprises an insertion region suitable for insertion of an
evacuation means. In certain embodiments the evacuation means
comprises a straw.
[0045] In certain embodiments of the ingestible article, the
exterior surface material is capable of maintaining the moisture
content of the fruit material.
[0046] In one embodiment is a method of preparing a reconstituted
fruit object, comprising the steps of providing a fruit-derived
material having at least one exterior surface, and contacting the
fruit-derived material with an exterior surface material under
conditions such that the exterior surface material is disposed on
the exterior surface of the fruit-derived material.
[0047] In some embodiments of the method of preparing a
reconstituted fruit object, the exterior surface material is edible
or biodegradable.
[0048] In some embodiments of the method of preparing a
reconstituted fruit object, the exterior surface material is
moldable such that the reconstituted fruit object has a
conformation substantially similar to the fruit from which the
fruit-derived material is derived.
[0049] In some embodiments of the method of preparing a
reconstituted fruit object, the exterior surface material comprises
an odorant, colorant, texturant, flavoring agent, or combination
thereof.
[0050] In some embodiments of the method of preparing a
reconstituted fruit object, the fruit-derived material is
semi-solid or solid when contacted with the exterior surface
material.
[0051] In one embodiment is a system for enclosing a substance in
an edible membrane, the system comprising: a first station having a
first inlet that receives an edible or potable substance; a first
cage that is connected to a first movement device, the movement
device configured to raise and lower the cage into a first fluid
bath; and a first outlet that receives the edible or potable
substance from the first cage, the first outlet being arranged at a
generally lower vertical position than the first inlet relative to
the first fluid bath; and
a second station having: a second inlet that receives the edible or
potable substance from the first outlet; a second cage that is
connected to a second movement device, the movement device
configured to raise and lower the cage into a second fluid bath;
and a second outlet that receives the edible or potable substance
from the second cage, the second outlet being arranged at a
generally lower vertical position than the second inlet relative to
the second fluid bath.
[0052] In some embodiments is a system for enclosing a substance in
an edible membrane, the first movement device comprises a
piston.
[0053] In some embodiments is a system for enclosing a substance in
an edible membrane is a chute extending between the first outlet
and the second inlet. In another embodiment is a third station
having: a third inlet that receives an edible or potable substance;
a third cage that is connected to a third movement device, the
third movement device configured to raise and lower the cage into a
third fluid bath; and a third outlet that receives the edible or
potable substance from the third cage, the third outlet being
arranged at a generally lower vertical position than the third
inlet relative to the third fluid bath.
[0054] In some embodiments the second station is configured to
contain liquid nitrogen.
[0055] In some embodiments is a system for enclosing a substance in
an edible membrane the first cage comprise members at least
partially defining an interior space, the members defining
apertures through which fluid can flow as the first cage is raised
out of and lowered into the first fluid bath.
[0056] In some embodiments is a system for enclosing a substance in
an edible membrane the members at least partially defining the
interior space comprise perforated metal sheets.
[0057] In one embodiment for enclosing a substance in an edible
membrane is a method comprising: lowering an edible or potable
substance into a first liquid bath and coating the edible or
potable substance with a first membrane that is substantially
impermeable to the edible or potable substance at room temperature;
raising the cooled edible or potable substance from the first
liquid bath; lowering the cooled edible or potable substance in the
first membrane into a second liquid bath and coating the cooled
edible or potable substance in the first membrane with a second
membrane that is structurally stable at room temperature; and
raising the cooled edible or potable substance in the first and
second membranes from the second liquid bath.
[0058] In some embodiments for a method of enclosing a substance in
an edible membrane, the edible or potable substance is in liquid
nitrogen.
[0059] In some embodiments for a method of enclosing a substance in
an edible membrane is the step of immersing the edible or potable
substance in liquid nitrogen occuring after raising the cooled
edible or potable substance from the first liquid bath and before
lowering the edible or potable substance into the second liquid
bath.
[0060] In some embodiments for a method of enclosing a substance in
an edible membrane, lowering the edible or potable substance into
the second liquid bath comprises lowering the edible or potable
substance into an alginate solution.
[0061] In some embodiments for a method of enclosing a substance in
an edible membrane, lowering the edible or potable substance into
the first liquid bath comprises lowering the edible or potable
substance into a gelling solution. Other embodiments comprise
lowering the edible or potable substance into a gelling solution
after lowering the edible or potable substance into the alginate
solution.
[0062] In some embodiments the method of enclosing a substance in
an edible membrane, comprises freezing the edible or potable
substance before the lowering the edible or potable substance into
the first liquid bath.
[0063] In one embodiment is a system for enclosing a substance in
an edible membrane, the system comprising: a first station having a
reservoir, the first station operable to lower a portion of the
substance into the reservoir of the first station and then raise
the portion of the substance out of the reservoir of the first
station; a second station having a reservoir, the second station
operable to lower the portion of the substance into the reservoir
of the second station and then raise the portion of the substance
out of the reservoir of the second station; and a mechanism
connecting the first station and the second station operable to
transfer the portion of the substance between the first station and
the second station.
[0064] In some embodiments for a system for enclosing a substance
in an edible membrane, the first station comprises a cage moveable
between a first position in which the cage is disposed in the
reservoir of the first station and a second position in which the
cage is disposed at least partially outside the reservoir of the
first station. In some embodiments, the first station comprises a
piston operable to position the cage.
[0065] In some embodiments for a system for enclosing a substance
in an edible membrane, the cage comprise members at least partially
defining an interior space, the members defining apertures through
which fluid can flow as the cage is raised out of and lowered into
the reservoir of the first station.
[0066] In some embodiments for a system for enclosing a substance
in an edible membrane, the mechanism connecting the first station
and the second station comprises a slanted chute extending between
the first station and the second station.
[0067] In some embodiments for a system for enclosing a substance
in an edible membrane, the reservoir of the second station is
configured to contain liquid nitrogen.
DESCRIPTION OF DRAWINGS
[0068] FIG. 1 shows the chemical structure of an alginate polymer
-(M).sub.m-(G).sub.n-(M: mannuronate; G: guluronate).
[0069] FIG. 2 illustrates polymerization of sodium alginates via
divalent cations (e.g., Ca.sup.2+).
[0070] FIG. 3 illustrates another example of a method of consuming
a transport system resembling a naturally occurring food
product.
[0071] FIG. 4 is a front view of another system for coating objects
to form natural transport systems.
[0072] FIG. 5 illustrates a vessel in which liquid water is
embedded in a fine jelly membrane of alginates.
[0073] FIG. 6 illustrates a process to create the vessel of FIG.
5.
[0074] FIG. 7 illustrates the example machine of FIG. 4.
[0075] FIG. 8 is a schematic illustrating bonding between positive
particles (e.g., Ca.sup.2+ or Mg.sup.2+) and negative particles
(e.g., alginate or food particles).
[0076] FIG. 9 illustrates multiple transport systems arranged in
shells.
[0077] FIG. 10 illustrates a transport system having large
particles suspended in an outer membrane layer.
[0078] FIG. 11 illustrates a transport system having small
particles suspended in an outer membrane layer.
[0079] FIG. 12 illustrates a transport system having both large and
small particles suspended in an outer membrane layer.
[0080] FIG. 13 illustrates a transport system having an outer
membrane layer that is non-uniformly shaped.
[0081] FIG. 14 illustrates a portion of a shell layer for enclosing
a transport system.
[0082] FIG. 15 illustrates a portion of a shell layer for enclosing
a transport system having particles arranged within the shell
layer.
[0083] FIGS. 16a-c illustrate an example of enclosing a transport
system in a shell.
[0084] FIGS. 17a-d illustrate a process for arranging a barrier
layer around a transport system and enclosing the transport system
and barrier layer within a shell.
[0085] FIG. 18 illustrates another example of a transport system
arranged within an edible shell.
[0086] FIG. 19 is a perspective view of a system for coating
objects to form natural transport systems.
[0087] FIG. 20 is a front view of another system for coating
objects to form natural transport systems.
[0088] FIGS. 21a-c illustrate a multi-membrane packaging of a
strawberry product.
DETAILED DESCRIPTION
[0089] Transport systems contain and protect ingestible/edible
substances, such as food, within edible or biodegradable membranes
(matrix or matrices) and/or shells. The edible membranes/shells of
transport systems can be formed from various substances allowing
different compositions to be transported and consumed. As used
herein, the terms "membrane(s)," "matrix" or "matrices," and
"shell(s)" may refer to similar or different materials or kinds of
materials, depending on the type of object, how many barrier layers
of any sort it may have, or the properties and contents of any such
barrier layers. Thus, for some embodiments, the terms can be used
interchangeably. In certain embodiments, membranes and/or membranes
and shells are edible, providing nutritious benefits as well as
reducing concerns about littering and waste. Embodiments of
transport system described herein can have, e.g., varying shell or
membrane thickness, one or more of a variety of chemical
constituents, varying numbers of membranes, various consumable
payloads, various shapes, and are constructed from various
shell/membrane properties to provide a variety of flavors and
textures and membrane characteristics. Embodiments of the transport
systems can be made at large scale, using, for example, injection
techniques, spray and spray drying techniques, fluidized-bed and
other technologies. See, for example, PCT application WO
2011/103594, hereby incorporated in its entirety.
[0090] Edible materials are generally solid, semi-solid or liquid
in form, are capable of providing nutrition when consumed, and are
typically provided in a form suitable for ingestion. Edible
materials can be derived from many sources including plants and
animals, particularly those generated by agriculture, or from
artificial production methods including chemical synthesis. Edible
refers to any substance that can provide for an organism's (e.g., a
human or other mammal) nutritional needs or sensory desires,
typically when consumed orally, and is usually non-toxic when
properly consumed. Biodegradable refers to capable of being
decomposed by actions of biological agents such as microorganisms,
or by non-biological effects such as environmental exposure. Liquid
refers to having a consistency like that of water or oil, that is
to say, flowing freely but of constant volume. Solid refers to
being characterized by structural rigidity and resistance to
changes of shape and volume. Semi-solid refers to having a rigidity
intermediate between a solid and a liquid. Viscosity refers to a
fluid's resistance to flow, wherein gel-like liquids have higher
viscosity--for example, honey is more viscous than water. Foam
refers to a mass of small bubbles formed on or in a substrate,
typically a liquid, but also includes ice cream, frozen yogurts and
gellato. Frozen refers to a phase change in which a liquid is
turned into a solid when its temperature is lowered beyond its
freezing point. In some embodiments, the food material may be
liquid, partially liquid, viscous, partially or fully solid, or
contains several states of matter having different degrees of
liquidity or solidness.
[0091] Ingestible substances include those that are edible or
potable such as, for example, juice, chocolate, various medicines,
and various other solids, liquids, slurries, emulsions, foams, etc.
For example, foods, particularly fruits and vegetables, such as
berries, plants, and beans, are provided in various states of
matter: liquid, semi-solid, solid, and frozen. They can be mixed
with each other and optionally one or more nutrients and additives
in varying proportions can be added to the mixture to produce a
large variety of novel food objects. Their texture and consistency
can be manipulated by physical, chemical or biochemical means.
[0092] Membranes and shells of transport systems may be made by
using any one of many edible and/or biodegradable polymers. FIG. 1
illustrates alginate (alginic acid) as an example of a polymer that
can be used in forming a membrane of transport systems. Alginate is
an anionic, polymeric polysaccharide, widely present in the cell
walls of brown algae. It is a copolymer -(M).sub.m-(G).sub.n-
segments composed of mannuronate M (manurronic acid) and guluronate
G (guluronic acid) monomeric subunits. The values of m and n, the
ratio m/n, and the space distribution between M and G (i.e.
presence of consecutive G-subunits and M-subunits, or randomly
organized subunits) all play key roles in the chemical and physical
properties of the final membrane.
[0093] Alginates have been applied to pharmaceutical preparations,
impression-making materials (e.g., in dentistry and in prosthetics
manufacturing), and in the food industry. Sodium alginates also
have found application in restaurants, e.g., to create spheres of
liquid surrounded by a thin jelly membrane. Modern chefs such as
Faran Adria have used sodium alginates to create "melon caviar,"
"false fish eggs," etc., by adding sodium alginates into a liquid
(e.g., melon juice), then dropping the preparation in a calcium
bath (calcium lactate or calcium chloride). Beyond their
biocompatibility to human use, polymers such as alginate have the
capacity to easily form a gel. To induce rapid gelation by
electrostatic cross-linking, the naturally present Na.sup.+ ions
are removed and replaced by divalent cations (e.g., Ca.sup.2+ or
another multi-valent cation such as Mg.sup.2+; FIG. 2).
[0094] Our approach involves forming encapsulated vessels
(transport systems) that use various particles, particulates and
polymers, in combination or separately, to create desired
properties of strength, stability, permeability, edibility and
biodegradability for the transport systems to be easily moved and
consumed. As used herein, the terms particle(s) and particulate(s)
are used interchangeably.
[0095] In some embodiments, a consumable, edible product is encased
in a polysaccharide membrane, for example, an alginate membrane.
Methods for encasing a consumable edible product are found in U.S.
Patent Application No. 61/591,054, U.S. Patent Application No.
61/601,852, U.S. Patent Application No. 61/591,262, U.S. Patent
Application No. 61/591,233, U.S. Patent Application No. 61/591,225,
U.S. Patent Application 61/647,721, U.S. Patent Application
61/713,138, U.S. Patent Application 61/713,100, U.S. Patent
Application 61/601,866 and U.S. Patent Application 61/713,063
herein incorporated in their entirety.
[0096] In some embodiments, ingestible particles embedded in a
membrane are shown to improve the physical, chemical and/or
physico-chemical characteristics of the membrane. In certain
embodiments, the ingestible particles impart a flavor, for example
chocolate or various fruit flavors. When particles are charged and
possess the same charge state as other membrane polymers or
particulates, one can vary membrane component concentrations (for
example, decreasing the membrane polymer concentration and
increasing the membrane particulate concentration) while
maintaining or optimizing membrane performance. In certain
embodiments of, for example, an alginate based membrane, when
particles carry the opposite charge state as alginate polymers or
particulates, one can minimize or eliminate the need for a calcium
solution or another multivalent ion by using particles to bind with
alginates or another charged polymer. For non-alginate based
systems, combinations of or homogenous particles can be used to
encapsulate the edible material, or can be used in combination with
polymers at lower weight %-by-mass than the particles (for example,
less than 80%, less than 70%, less than 60%, less than 50%, less
than 40%, less than 30%, less than 20%, less than 10% polymer). In
certain embodiments, a thinner membrane can be sufficient to
encapsulate a larger quantity of ingestible material, which may
have further advantages of taste and texture. Particles
contemplated herein include large food particles, for example
greater than 1 millimeter (linseeds, sesame seeds, poppy seeds,
chia seeds, chopped or pulverized foods including fruits, fruit
skins, vegetables, etc.), small grains, and pulverized seeds, nuts,
etc. In some embodiments, compositions use particulates less than
about 1 millimeter.
[0097] In certain embodiments, particulates used for the
membrane(s) can advantageously affect the membrane strength,
diffusion permeability, and stability. Important variables when
considering particulates as components for membranes include: 1)
the particle charge or net charge of a heterogenous or homogenous
particulate mix, 2) the specific combinations of particulates for a
heterogenous mix, 3) the hydroscopic or hydrophilic nature of the
particulates, 4) solubility of particulates in a liquid polymer, 5)
aqueous solubility of the particles, 6) particle solubility in
polar, non-polar or amphipathic solvents, 7) particle size, 8)
heterogeneity of particle size, 9) heterogeneity of particle sizes
in a heterogenous or homogenous mix of particles, 10) shape of
particulates in a heterogenous or homogenous mix of particles, and
11) chemical and physical nature of the edible or potable substance
to be encased in the membrane when interacting with the
particulates.
[0098] In some embodiments, the particles are neutrally charged. In
some embodiments, the particulates have various charge states, and
can have an opposite charge as the membrane polymer or other
membrane constituents. The overall charge state of the membrane
polymer or other membrane constituents influences the choice of
particulates, as particles oppositely charged to the charge state
of the membrane polymer or particle matrix are likely incorporated
into the membrane matrix and preferentially bonded. Oppositely
charged particles could contribute to the formation of salt bridges
within the membrane matrix and/or membrane polymeric subunit
architecture.
[0099] In certain embodiments, polysaccharide polymers are used as
the membrane polymer. Polysaccharide polymer based membranes are
porous, with porosity determined by the chemical content and 2- and
3-dimensional geometry of the polymeric structure of the membrane,
for example the structure of the polysaccharide chain. Therefore,
particulates are used that can be appropriately accommodated by the
pore structure of the membrane, whether as particles that can be
intercalated between polymeric chains and/or embedded into the
pores to act as a plug based on a particulate size and shape,
electrostatically bind to create salt bridges, enhance Van der
vaal's interactions that can contribute to overall membrane
stability, etc. As described herein, various physical and chemical
characteristics of the particulates are matched to the membrane
structure and chemistry to achieve a desired effect, for example
increased impermeability, elasticity, membrane strength-to-weight
ratio, color, syneresis, etc.
[0100] In some embodiments, the particulates used for the membrane
are sized at about 0.01 microns, at about 0.1 microns, at about 0.1
to 1.0 microns, at about 0.1 to 10 microns, at about 0.1 to 100
microns, at about 0.01 to about 1 millimeter or to about 3
millimeters, or at about 0.1 to about 1 millimeter or to about 3
millimeters. The size of the particulates may be important for
embedment characteristics into the porous structure of the
membrane.
[0101] The porosity of membranes is also determined in part by the
ratios of the subunits and or the particulates that assemble to
form the membrane. For example, alginate based membranes are
composed of manurronic acid and guluronic acid subunits. In
general, for alginates, increasing the number of guluronic acid
subunits relative to the number of manurronic acid subunits will
contribute to a loss of mobility of the membrane polymers,
resulting in a stiffer and more stable membrane. However, the
stability is also offset by increased porosity of the membrane.
Also contributing to porosity can be the overall concentration of
polymer used when in solution. All else being equal, increasing the
concentration (and therefore the density) of a polymer can decrease
the porosity of the final membrane. However, other considerations
such as consumer preference or gustatory experience when ingesting
the membrane will likely limit the range of desirable polymer
concentrations. Therefore, ratios of polymeric building blocks
and/or particulates of a membrane may be considered for determining
membrane porosity with respect to particulate embedment, solution
diffusion, and membrane permeability, and how these characteristics
are related to each other.
[0102] In certain embodiments, the molecular weight of the membrane
polymer is between about 2000 daltons and about 2,000,000 daltons
or larger. In other embodiments, the polysaccharide polymer present
in solution is between about 0.1% by weight and about 5% by weight,
between about 0.1% and 10%, by weight, or greater.
[0103] In certain embodiments, not all of the particulates are
incorporated into the membrane. Instead, in some embodiments, a
layer of particulates remain unincorporated, and form a layer next
to a membrane or between two or more membrane layers. The
additional particulate layer therefore contributes to, for example,
permeability, elasticity, strength, durability, syneresis,
hydroscopy, hydrophobicity, etc., changes across and within
membrane layers. Thus, the chemical nature of the particulates, for
example if a hydrophobic particulate is used, can contribute to
impeding the flow of liquid diffusion across an inner layer to an
outer layer surface boundary. In some embodiments, particulates can
be layered so that the particulate layer has multiple effects, for
example an inner impermeability layer, a middle
flavor/texture/payload (e.g. a pharmaceutical or supplement) layer,
and an outer strength improving layer.
[0104] In some embodiments, the particulate used may serve as a
flavoring agent, a sweetener, a bittering agent, or to impart a
salty flavor. Various foods and flavorings in powdered or extract
form are contemplated, including fruits, vegetables, herbs and
spices, and various food salts (onion salt, garlic salt, sea salt,
etc). Some embodiments use any of a variety of herbal extracts,
energy supplements, dietary supplements, pharmaceuticals,
over-the-counter drugs, sleep aids, appetite suppressants, weight
gain agents, antioxidants, nutraceuticals, confections, and the
like. As used herein, over-the-counter drugs refer to
pharmaceutical compounds and compositions that had required a
prescription but have been released from such prescription
requirement for purchase and consumption.
[0105] In some embodiments, the edible or potable substance can be
coated in a plurality of membranes. In certain embodiments, the
membrane layers are distinct and melded. In other embodiments, the
membrane layers are separate and distinct from other membrane
layers. In certain embodiments, the same polymer, particulate, or
combination of polymer(s) and/or particulate(s) is used for each of
the multi-membrane coatings as described herein. In certain
embodiments, different polymers, particulates, or combination of
polymer(s) and/or particulate(s) are used for each membrane in a
multi-membrane layer. In some embodiments, a multilayered outer
membrane has the same polymer, particulate, or combination of
polymer(s) and/or particulate(s) in each of the outer layers, but
the membrane components are different than that used in, for
example, the inner membrane or other inner membrane layers.
[0106] To accomplish the use of the same membrane components in a
multi-membrane layered system while keeping the layers separate and
distinct, in some embodiments, the inner membrane is first
constructed, with or without additional particulates and/or
polymers incorporated into the inner membrane. The membrane coated
substance can then be layered with one or more additional
polymer/particulate layers of homogenous or heterogenous
polymer/particulates, and then, the particulate layer can be coated
again with another membrane. The process may be repeated as many
times as desired to construct a multilayered product.
[0107] Various membrane polymers are contemplated for use in the
membrane forming layers. Considerations for choice of membrane
polymers include inherent physico-chemical characteristics (charge
states, functional groups, kinetic reaction rates of
polymerization, ion complex formation and cross-linking, etc.),
texture, polymerization characteristics, reactivity to chemical
interactions and reactions such as pH, ionic strength, specific
ions and ratios of ions during polymerization, presence of
complexing agents (e.g., phosphates, citrate,
ethylenediaminetetraacetic (EDTA) acid, acids,
glucono-delta-lactone (GDL), etc.), shielding susceptability of
electrostatic character of polymer and polymeric strands, and cost
effectiveness if used for commercial production. Polysaccharide
polymers contemplated herein include, but are not limited to,
shellac, various fibers and hydrocolloids such as alginate, an
agar, a starch, a gelatin, carrageenan, xanthum gum, gellan gum,
galactomannan, gum arabic, a pectin, a milk protein, a cellulosic,
gum tragacanth and karaya, xyloglucan, curdlan, a cereal
.beta.-glucan, soluble soybean polysaccharide, a bacterial
cellulose, a microcrystalline cellulose, chitosan, inulin, an
emulsifying polymer, konjac mannan/konjac glucomannan, a seed gum,
and pullulan. Combinations of these polysaccharides are also
contemplated herein.
[0108] Other membrane compounds considered for use as structure
forming compounds to modify or be used in combination with a
polymer-based membrane (for example, a membrane consisting of a
polysaccharide) include bagasse, tapioca, chitosan, polylactic
acid, processed seaweed, chocolate, starch, gum arabic, cellulose
based fibers, natural and synthetic amino acids and polymers
thereof, proteins and sugars/sugar derivatives. Combinations of
these compounds and compositions are also contemplated herein.
[0109] A multi-layered and/or multi-component membrane for
transport systems can have several advantages: increased longevity
or freshness of the edible or potable substance; limited diffusion
of aqueous components of membrane polymers or edible and potables
substances; decreased water activity of the potable or edible
payload; wider spectrum of taste sensation and experience by a
consumer when powders of different flavors and mouth feel
sensations are used, for example, between layers in a multilayered
composition, taste improvement of a pharmaceutical or over the
counter drug(s) if used as the particulate, etc. Incorporation of
particulates into the outer most membrane can modify membrane
performance, for example the prevention of the outer membrane from
polymerizing and or mechanically bonding with the inner or
proximate membrane layer. Unincorporated particulates also likely
form a physical barrier between membranes so that a chemical or
mechanical bonding between membranes does not occur. Electrostatic
repulsion/attraction, hydrophobicity and/or hydrophilicity of
particulates and other solvent/solute interactions between
particulates and membrane polymer components when may also
contribute to preventing an interaction between a polymerized layer
and a non-polymerized membrane component.
[0110] In some embodiments of a multilayered membrane, the
proximately located membrane layers are made using the same polymer
and the same particulates. In some embodiments, the proximately
located membrane layers are made using different polymers and the
same particulates to form the multiple membrane layers. In some
embodiments, the proximately located membrane layers are made using
the same polymers and different particulates to form the multiple
membrane layers. In some embodiments, the proximately located
membranes layers are made using different polymers and different
particulates to form the multiple membrane layers. In some
embodiments, different membranes are chosen wherein there is no
inherent chemical or mechanical bonding between the membrane
layers, thereby requiring no addition of particulates to the outer
surface of the innermost membrane.
[0111] In some embodiments, membrane components, for example
polysaccharides or proteins, are chemically modified with methods
and compositions well known in the art. Modifications are important
for altering functional groups of the membrane components which, in
turn, can alter polymerization characteristics, chemical
characteristics, physico-chemical characteristics, bonding
propensities, electrostatics, hydrophobicity or hydrophilicity
changes, diffusion propensity and resistance to diffusion,
elasticity, stability, etc., in the final polymerized membrane.
Modifications include, but are not limited to, carbamoylation,
graft polymerization, etherification, esterification, reduction,
oxidation, amination (e.g., (poly) lysine, arginine) halogenation,
polymerization and degradation, complex formation with metals and
salts, etc. See, for example, Chemical and Functional Properties of
Food Saccharides (ISBN 978-0-8493-1486-5).
[0112] In some embodiments, various ions are employed for use in
the polymerized membrane and related chemical processes. In, for
example, the alginate polysaccharide membrane, ions are used to
form cross-linkages between and among individual polymer strands.
Various ion/counter ion salt complexes are contemplated for use
herein, including, but not limited to, divalent cations such as
calcium, potassium, magnesium, manganese, iron, zinc; trivalent
cations including, but not limited to, manganese and iron; and
salts thereof including, but not limited to, calcium lactate and
calcium chloride.
[0113] In some embodiments, it is contemplated herein that micelles
are formed within membranes and between membrane layers and/or
between the inner membrane and the edible or potable substance.
Micelles can alter the taste experience or mouth feel for the final
encased product. Additionally, micelles engineered into the final
membrane coated product may contain other ingestibles including
sweeteners, flavors (fruits, herbs and spices, etc.), herbal
extracts, energy supplements, dietary supplements, pharmaceuticals,
over the counter drugs, sleep aids, appetite suppressants, weight
gain agents, antioxidants, nutraceuticals, confections, and the
like.
[0114] Certain embodiments of natural and artificial flavors
contemplated for particulates include, but are not limited to,
stevia rebaudioside A, glycyrrizin, thaumatin, sorbitol,
erythritol, mannitol, monk fruit, pentadin, xylitol, brazen, sugar,
dextrose, crystalline fructose, maltodextrin, trehalose, molasses,
aspartame, aspartame acesulfame salt, neotame, acesulfame,
saccharin, sucralose, neohesperidin dihydrochalcone, sodium,
saccharin, cyclamates, alitame and dulcim.
[0115] Flavoring compounds contemplated for use in the membrane may
be used to give the formulation payload a taste preferred by the
end user, increase or enhance particular flavors or the perception
of flavors. Flavors choices can include any fruit or vegetable
flavor, or any artificial flavor, to elicit a desired taste
perception (sweet, sour, bitty, salty and/or umami, and associated
food or flavoring, e.g. mint, taste), as well as herbal or plant
flavors that can otherwise be considered non-food (e.g., cinnamon),
such as coffee, chocolate, and other confectionary flavors. Other
flavor compounds considered as a novelty flavoring include, for
example, beer and other alcoholic beverages, hemp, vomitus, and
novel combinations of flavors (e.g. beer flavoring with
caffeine).
[0116] Generally, dietary supplements may be considered as vitamins
and/or minerals taken in addition to naturally obtained
vitamins/minerals in food. Dietary supplements can be taken 1) to
enhance the physical well-being or state of health of the end user,
2) as a health related supplement, or 3) as supplements required
for enhancing deficient vitamin/mineral states in the end user.
Dietary supplements can also add to a higher quality or perceived
quality of the health state of the end user.
[0117] In certain embodiments, dietary supplements contemplated for
use as membrane particles include, but are not limited to, Ascorbic
Acid (Vitamin C), B Vitamins, Biotin, Fat Soluble Vitamins, Folic
Acid, HCA (Hydroxycitric Acid), Inositol, pyruvate, Mineral
Ascorbates, Mixed Tocopherols, Niacin (Vitamin B3), Orotic Acid,
PABA (Para-Aminobenzoic Acid), Pantothenates, Pantothenic Acid
(Vitamin B5), Pyridoxine Hydrochloride (Vitamin B6), Riboflavin
(Vitamin B2), Synthetic Vitamins, Thiamine (Vitamin B1),
Tocotrienols, Vitamin A, Vitamin D, Vitamin E, Vitamin F, Vitamin
K, Vitamin Oils, Vitamin Premixes, Vitamin-Mineral Premixes, Water
Soluble Vitamins, arsenic, boron, calcium, chloride, chromium,
cobalt, copper, fluorine, iodine, iron, magnesium, manganese,
molybdenum, nickel, phosphorous, potassium, selenium, silicon,
sodium, strontium, sulfur, vanadium and zinc.
[0118] Energy supplements are designed to boost mental or physical
activity. Various embodiments of ingestible energy supplements
contemplated for use in membrane formulations include, but are not
limited to, American ginseng, Red ginseng, Siberian ginseng, maca,
rhodiola, ginger, guarana, turmeric, acetyl-L-carnitine,
L-carnitine, creatine, taurine, L-phenylalanine, L-arginine,
tyrosine, acetyl-tyrosine, N-acetyl L-tyrosine, ginko biloba,
yerba-mate, kola nut, gotu kola, maitake, cordyceps sinensis,
guarana, acai-berry, L-theanine, caffeine, quercitine, synephrine,
green tea extract, theophylline, epigallocatechin gallate (EGCG),
capsaicin, bee pollen, alpha-lipoic acid, and 1,3 dimethylamylamine
(geranium), D-ribose, Fo-Ti, cha de bugre extract and St. Johns
wort.
[0119] Oral health compounds can contribute to decreasing unwanted
bacterial flora and/or covering up unwanted odors and/or flavors.
Control of the unwanted flora can decrease incidence of tooth
decay, halitosis, and potentially contributes to long-term health
benefits including incidence of heart disease.
[0120] In certain embodiments, oral health compounds for use as
membrane particles include, but are not limited to, fluoride,
vitamin C, vitamin B, zinc, menthol, thymol, eucaleptic, sodium
bicarbonate, vitamin K, chlorhexidine, and xylitol.
[0121] Weight loss compounds are commonly divided into groups
categorized as appetite suppressants, acting to manipulate hormonal
and chemical processes in the body that otherwise increase hunger
and/or the sense of feeling satiated (e.g. anorectics such as
epinephrine and norepinephrine/noradrenaline), fat or cholesterol
uptake inhibitors (such as green tea extract), gastrointestinal
fillers, and thermogeneic compounds which boost a normal metabolic
rate of the individual and result in metabolism of fat stores, all
of which are contemplated for use in the present invention. Weight
loss compounds can be synthetic or natural.
[0122] In certain embodiments, weight loss compositions
contemplated herein as particles for the membrane include, but are
not limited to, hoodia, chitosan, chromium picolinate, conjugated
linoleic acid, glucomannan, green tea extract, guar gum, guarana,
guggal, senna, ephedra, bitter orange, fucoxanthin, white bean
extract, vitamin D, human chorionic gonadotropin, resveratrol,
capsaicin, chia, hoodia, L-carnitine, raspberry ketones, banana
leaf, red clover, ginger, almonds, acai berry, flax seeds, leucine
and lipodrene.
[0123] Sleep-aid compounds can assist in slowing the metabolic
resting rate of an individual to allow one to relax and gain more
restful or longer sleep periods. In certain embodiments, sleep aid
compositions contemplated herein for use as membrane particles
include, but are not limited to melatonin, 5-hydroxytryptophan,
5-hydroxytrypatmine, diphenhydramine, doxylamine, benzodiazepine,
kava, serenite, chamomile, phenibut, catnip herb, chamomile,
glycine, hops, L-theanine, L-tryptophan, glycine, GABA and
valerian.
[0124] Various over the counter and prescription based
(pharmaceutical) drugs are contemplated for easier ingestion, and
in some instances a more pleasant taste, as would be experienced by
the user.
[0125] In certain embodiments, over-the-counter (OTC) and
prescription (pharmaceutical) drugs contemplated for use as a
membrane particle include, but are not limited to, amikacin,
gentamicin, kanamycin, neomycin, netilmicin, tobramycin,
paromomycin, geldanamycin, herbimycin, loracarbef, ertapenem,
doripenim, imipenem/cilastatin, meropenem, cefadroxil, cefazolin,
cefalotin, cefalexin, cefaclor, cefamandole, cefoxitin, cefprozil,
cefuroxime, cefixime, cefdinir, cefditoren, cefoperazone,
cefotaxime, cefpodoxime, ceftazidime, ceftibuten, ceftizoxime,
ceftriaxone, cefepime, ceftobiprole, teicoplanin, vancomycin,
telavancin, clindamycin, lincomycin, daptomycin, azithromycin,
clarithromycin, dirithromycin, erythromycin, roxithromycin,
troleandomycin, telithromycin, spectinomycin, aztreonam,
furazolidone, nitrofurantoin, amoxicillin, ampicillin, azlocillin,
carbenicillin, cloxacillin, dicloxacillin, flucloxacillin,
mezlocillin, methicillin, nafcillin, oxacillin, penicillin,
piperacillin, temocillin, ticarcillin, ciprofloxacin, enoxacin,
gatifloxacin, levofloxacin, lomefloxacin, moxifloxacin, nalidixic
acid, norfloxacin, ofloxacin, trovafloxacin, grepafloxacin,
sparfloxacine, temafloxacin, mafenide, sulfonamidochrysoiodine,
sulfacetamide, sulfadiazine, silver, sulfadiazine, sulfamethizole,
sulfamethoxazole, sulfanilamide, sulfasalazine, sulfisoxazole,
trimethoprim, trimethoprim-sulfamethoxazole, demeclocycline,
doxycycline, minocycline, oxytetracycline, tetracycline,
clofazimine, dapsone, capreomycin, cycloserine, ethambutol,
ethionamide, isoniazid, pyrazinamide, rifampicin, rifabutin,
rifapentine, streptomycin, arsphenamine, chloramphenicol,
fosfomycin, fusidic acid, linezolid, metronidazole, mupriocin,
platensimycin, quinupristin/dalfopristin, rifaximin, thiamphenicol,
tigecycline, tinidazole, Fluoxetine, sertraline, paroxetine,
fluvoxamine, citalopram, escitalopram, mirtazapine, triazolam,
quazepam, estazolam, temazepam, zolpidem eszopiclone zalepon,
Trazodone, citalopram, escitalopram, desvenlafaxine, duloxetine,
milnacipran, venlafaxine, tramadol, sibutramine, etoperidone,
lubazodone, nefazodone, trazodone, reboxetine, viloxazine,
atomoxetine, bupropion, dexmethylphenidate, methylphenidate,
amphetamine, dextroamphetamine, dextromethamphetamine,
lisdexamfetamine, amitriptyline, butriptyline, clomipramine,
desipramine, dosulepin, doxepin, imipramine, iprindole,
lofepramine, melitracen, nortriptyline, opipramol, protriptyline,
trimipramine, amoxapine, maprotiline, mianserin, mirtazapine,
isocarboxazid, moclobemide, phenelzine, selegiline,
tranylcypromine, pirlindone, busipirone, tandospirone,
aripiprazole, vilazodone, quetiapine, agomelatine, nefazodone,
quetiapine, asenapine, carbamazepine, lithium, olanzapine, valproic
acid, alprazolam, lorazipam, chlordiazepoxide, clonazepam,
etizolam, tofizopam, Azelastine, cetirizine, clemastine,
desloratadine, dimenhydrinate, diphenhydramine, doxylamine,
fexofenadine, loratadine (Claritin), ketorolac tromethamine,
pemirolast potassium, ketotifen, neodocromil sodium, loteprednol
etabonate, ipratropium bromide, beclomethasone, dexamethasone,
epinastine, fluticasone, oxymetazoline, triamcinolone, cromolyn
sodium, flunisolide, mometasone, ciclesonide, carbinoxamine
maleate, olopatadine, budesonide, montelukast, clemastine,
epinephrine, fluticasone furoate and levocetirizine, Celecoxib
(Celebrex), etodolac (iodine), meloxicam (Mobic), rofecoxib
(Vioxx), valdecoxib (Bextra), ibuprofen, naproxen, diclofenac,
flurbiprofen, indomethacin, ketoprofen, ketorolac, nabumetone,
oxaprozin, piroxicam, sulindac, Aspirin, Acetaminophen,
Pseudoephedrine HCl, Dextromethorphan, Chlorpheniramine Maleate,
Pseudoephedrine HCl, Xylometazoline, Benzododecinium, Butamirate
citrate, Clemastine, diphenynhydramine citrate, diphenynhydramine,
Chlorpheniramine Maleate, Dextromethorphan Hydrobromide,
Oxymetazoline hydrochloride, guaifenesin, ibuprofin, phenylephrin,
Acid production control (omeprazole), laxative (loperimide) smoking
(nicotine), Ezetimibe, Simvastatin, Eptifibatide, Sitagliptin,
Metformin, Losartan Potassium, Hydrochlorothiazide, Finasteride,
Enalapril maleate, Hydrochlorothiazide, raltegravir, peginterferon
alpha-2b, caspofungin acetate, imipenem and cilastatin sodium,
ertapenem sodium, moxifloxacin, posaconazole, Indinavir sulfate,
efavirenz, ribavirin USP, peginterferon alfa and ribavirin,
rizatriptan benzoate, dorzolamide hydrochloride, Montelukast
sodium, infliximab, mometasone furoate monohydrate, desloratadine,
etoricoxib, mometasone furoate, golimumab, albuterol sulfate,
mometasone furoate/formoterol fumarate, temozolomide, fosaprepitant
dimeglumine, Interferon alfa-2b, Gardasil.TM., ProQuad.TM., MMR
II.TM. Varivax.TM., RotaTeq.TM., Pneumovax.TM., Zostavax.TM.,
alendronate sodium, etonogestrel/ethinyl estradiol, follitropin
beta, etonogestrel, desogestrel, Zelephon, Zolpidem Tartrate,
estazolam, flurazepam, temazepam, eszopiclone, zaleplon, zolpidem,
Ramelteon, amitriptyline, doxepin, mirtazipine and trazodone, and
pharmaceutically active metabolic products and/or metabolic
intermediates thereof. In particular embodiments, the
pharmaceutical is a sustained release pharmaceutical compound.
[0126] Various other compounds are contemplated for use as membrane
particles. For example, antioxidants, hormones and other proteins,
enzymes, amino acids, probiotics, etc., may be desirable.
[0127] In certain embodiments, hormones are used for hormone
replacement and supplementation. Various hormones contemplated for
use as a membrane particle include, but are not limited to,
apidonectin, aldosterone, androgen, natriuretic peptide,
7-Keto-DHEA, Androstenedione, dihydroepiandrosterone (DHEA),
Melatonin, Nor-Androstenedione, pregnenolone, progesterone, 19
Nor-4-Androstendiol, 19 Nor-4-Androstenedione, 19
Nor-5-Androstenediol, 19 Nor-5-Androstendione, 3-Indolebutyric
Acid, 4 Androstendiol, 4 Androstendione, 6 Furfurylaminopurene,
6-Benzylaminopurine, calcitonin, cortisol, erythropoietin,
gonadotropin, human growth hormone (HGH), incretins, leptin,
lutenizing hormone, orexin, parathyroid hormone, pregnenolone,
progesterone, prolactin, relaxin, renin, testosterone, and
vasopressin.
[0128] In other embodiments, enzymes and amino acids are
contemplated for use as a membrane particle, and include, but are
not limited to, alpha galactosidase, amylase, bromelain, cellulase,
papain, peptidase, protease, proteolytic enzymes, superoxide
dismutase, trypsin, betaine, casein, glutamic Acid, L-alanine,
L-arginine, L-cysteine, L-glutamine, L-glycine, L-histidine,
L-isoleucine, L-leucine, L-lysine, L-methionine, L-ornithine,
L-phenylalanine, L-proline, L-taurine, L-threonine, L-tryptophan,
L-tyrosine, L-valine, N-acetly-L-cysteine, protein soluble soy, soy
protein isolates, and whey protein isolates.
[0129] In certain embodiments, antioxidants contemplated for use as
membrane particulates include, but are not limited to, carotenoids,
flavonoids, isoflavones, tocopherol, tocotrienol, lipoic acid,
melatonin, superoxide dismutase, coenzyme Q10, alpha lipoic acid,
vitamin A, chromium biotin, selenium and ascorbic acid.
[0130] In certain embodiments, carotenoids contemplated for use as
membrane particles include alpha-carotene, beta-carotene,
cryptoxanthin, lycopene, lutein, zeaxathin, apocarotenal
astaxanthin, canthaxanthin, lutein/lutein esters, etc.
[0131] In some embodiments, flavonoid used as membrane particles
include esveratrol, quercetin, rutin, catechin, proanthocyanidins,
acai berry extract, raspberry extract, cranberry extract,
pomegranate extract, plum extract, cherry extract, rosemary
extract, etc.
[0132] In some embodiments, isoflavones are used as membrane
particles, including, but not limited to, genistein, daidzein,
biochanin A, and formononetin.
[0133] Further embodiments for particulates in membranes include
probiotics to re-establish healthy intestinal bacterial flora. In
certain embodiments, probiotics for use in the present invention
include, but are not limited to, Bacillus coagulans GBI-30, 6086,
Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium
longum subsp. infantis 35624, Lactobacillus acidophilus NCFM,
Lactobacillus paracasei Stll (or NCC2461), Lactobacillus johnsonii
NCC533), Lactobacillus plantarum 299v, Lactobacillus reuteri ATCC
55730 (Lactobacillus reuteri SD2112), Lactobacillus reuteri
Protectis (DSM 17938, daughter strain of ATCC 55730), Saccharomyces
boulardii, Lactobacillus rhamnosus GR-1 & Lactobacillus reuteri
RC-14, Lactobacillus acidophilus NCFM & Bifidobacterium bifidum
BB-12, Lactobacillus acidophilus CL1285 & Lactobacillus casei
LBC80R, Lactobacillus plantarum HEAL 9 & Lactobacillus
paracasei 8700:2, Lactobacillus bulgaricus, Streptococcus
thermophiles, and/or Bifidobacterium spp.
[0134] Plants and plant extracts can provide compositions for
dietary supplements, energy products, antioxidants, sleep-aids,
weight-loss products, nutraceuticals, oral health compounds,
novelty products, etc. Such compositions may be categorized as
botanical supplements and botanical extracts. Aqueous or oil based
botanical supplements can be combined at low volume with powdered
components or be combined into membrane components, edible or
potable substances, or into micelles engineered into membranes.
[0135] In certain embodiments, botanical extracts and plant-based
supplements for use as membrane components include, but are not
limited to, Acerola Extracts, Alfalfa, Blue Green algea, Aloe,
Amla, Angelica Root, Bacopa Monnieri, Mucuna Pruriens, Anise Seed,
Arnica, Artichoke, Ashwagandha, Astragalus, Ayurvedic Herbs,
Barberry, Barley Grass, Barley Sprout Extract, Benzoin, Bilberry,
Bioflavonoids, Bitter Melon, Bitter Orange, Black Cohosh, Black
Currant, Black Walnut, Bladderwrack, Blue Cohosh, Blueberry,
Boswellia, Brahmi, Broccoli, Burdock, Butcher's Broom, Calendula,
Capsicum, Cascara Sagrada, Cat's Claw, Catnip herb, Cayenne, Celery
Seed, Certified Organic Herbs, Chamomile, Chapparal, Chaste Berry,
Chicory Root, Chinese Herbs, Chlorella, Chlorophyll, Citrus
Aurantium, Cocoa, Coriander, Corn Silk, Cranberry, Curcuminoids,
Damiana, Dandelion, Devil's Claw, Diosgenin, Dong Quai, Echinacea,
Elderberry, Elecampane Root, Ephedra, Essential Oils, Eucalyptus,
Evening Primrose, Eyebright, Fennel, Fenugreek, Feverfew, Flax
Products, Garcinia, Cambogia, Garlic, Gentian, Ginger, Ginkgo,
Biloba, Ginseng (American), Ginseng (Panax), Ginseng (Siberian),
Goldenseal, Gotu Kola, Grape Seed Extract, Grape Skin Extract,
Grapefruit Seed Extract, Green Food Products, Green Lipped Mussel
Powder, Green Tea, Griffonia simplicifolia, Guarana, Guggul,
Gymnema Sylvestre, Hawthorne, Herbal Extracts, Herbal Teas, Hops,
Horehound, Horse Chestnut, Horsetail, Hysop, Ipriflavone, Jojoba
Oil, Juniper Berries, Kava Kava, Kelp Extract, Kombucha, Kudzu,
Larch, Lavender, Lemon Balm, Licorice Extract, Linden Flowers,
Lobelia, Maca, Maitake Mushroom, Marshmallow, Milk Thistle,
Molasses, Mushrooms, Neem, Nettle, Noni, Nopal, Oatstraw,
Octacosanol, Olive Extract, Orange Peel Extract, Oregano Oil,
Oregon Mountain Grape, Organic Sweeteners, Parsley, Passion Flower,
Pau d'Arco, Pennyroyal, Peppermint, Pfaffia Paniculata, Pine Bark
Extract, Piper Longum, Pygeum Africanum, Quercitin, Raspberry
Powder, Reishi Mushroom, Resveratrol Extract, Rhubarb Root, Rice
Products, Rose Hips, Rosemary Extract, Sage, Sarsaparilla, Saw
Palmetto, Schizandra, Seaweed extracts, Senna, Shatavari, Shiitake
Mushroom, Silymarin, Skullcap, Slippery Elm, Soy Isoflavones,
Soybean Products, Spirulina, St. John's Wort, Stevia, Summa, Tea
Tree Oil, Terminalia ajruna, Tribulus terrestris, Triphala,
Tumeric, Uva Ursi, Valerian Extract, Vegetable Extracts, Vitex,
Wheat Germ, White Willow Bark, Wild Cherry bark, Wild Yam, Witch
Hazel, Wormwood, Yarrow, Yellow Dock, Yerba Sante, Yohimbine,
Yucca, 20-ECD 7-9%, Acetyl L-Carnitine HCl 99%, 4-Androstenedione
99%, Adenophora Tetraohylla Ext 5:1, Alisma Extract 10:1, Alpha
Lipoic Acid 99%, Angelica Root Extract, Arbutin 99%, Artemisia
Extract 4:1, Artichoke Extract 5%, Globe Asparagus Extract 4:1,
Asparagus Powder, Astragulus Extract 10:1, Astragulus Extract 4:1,
Astragulus Extract 5:1, Astragulus Root Extract 0.5%, Astragulus
Root Powder, Atractylodes Extract 10:1, Avena Sativa Extract 10:1,
Avena Sativa Extract 4:1, Barbed Skullcap Extract 10:1, Barberry
Extract 10%, Bee Pollen Powder, Beta-Sisterol 35%, Bilberry Extract
10:1, Bitter Melon Extract 8:1, Black Cohosh Extract 2.5%, Black
Cohosh Root Powder, Black Pepper Extract 4:1, Black Soy Bean
Extract 10:1, Bone Powder, Boswellia Serrata Extract 65%, Broccoli
Sprout Extract 10:1, Buchu Leaf Powder, Buplerum (Chai Hu) Extract
5:1, Burdock Root Extract 4:1, Cabbage Extract 4:1, Caffeine
(Natural) 86-87%, Caffeine 99%, Calcium Citrate Granular 21%,
Calcium-Pyruvate 99%, Carrot Root Extract 4:1, Cassia Nomame
Extract 4:1, Catnip Extract 4:1, Cat's Claw (Inner Bark), Powder
Cauliflower Extract 4:1, Celandine (Greater) Extract 4:1, Celery
Seed Extract, Cetyl Myristoleate 11%, Cetyl Myristoleate 20%,
Chaenomeles Extract 4:1, Chamomile Flower Extract 10:1, Chamomile
Flower Extract 4:1, Chaste Tree Berry Extract 4:1, Chitin Chitosan
80%, Chitosan 90%, Chondroitin Sulfate 90%, Chrysin 99%, Cinnamon
Powder, Cistanches Extract 5:1, Citrus Aurantium Extract 6%, Citrus
Bioflavonoid Complex 13%, Citrus Peel Extract 5:1, Clove Extract
5:1, Clove Powder, Coca Extract 4:1, Codonopsis Pilosula Extract
5:1, Colostrum, Common Peony Extract 8:1, Cordyceps Extract 7%,
Cornsilk Extract 4:1, Cornsilk Powder, Corydalis Extract 10:1,
Cranberry Extract 4:1, Cranberry Powder, Curcumin Extract 95%,
Cuscuta Extract 5:1, Damiana Extract 4:1, Damiana Leaves Powder,
Dandelion Powder, Dandelion Root Extract 6:1, Danshen Extract 80%,
D-Calcium Pantothenate, Devil's Claw Extract 2.5%, Devil's Claw
Extract 4:1, Devil's Claw Root Powder, DHEA 99%, Diosgenin 95%,
DL-Phenyl Alanine, DMAE Bitartrate, Dong Quai Extract 10:1, Dong
Quai Extract 4:1, Dong Quai Root Powder, D-Ribose, Echinacea
Angustifolia Extract 4:1, Echinacea Leaf Powder, Echinacea Purpurea
Extract 10:1, Echinacea Purpurea Extract 4%, Echinacea Purpurea
Extract 4:1, Echinacea Purpurea Root Powder, Elder Flower Extract
4:1, Elderberry Extract 20:1, Elderberry Extract 4:1, Epimedium
Extract 10%, Epimedium Extract 10:1, Epimedium Extract 4:1,
Epimedium Extract 5%, Epimedium Powder, Eucommia (Du Zhong) Extract
5:1, Fennel Seed Extract 4:1, Fennel Seed Powder, Fenugreek Extract
4:1, Fenugreek Extract 6:1, Feverfew Extract 5:1, Fisetin, Fish Oil
Powder, Forbidden Palace Flower Extract 5:1, Forskolin 8%, Fo-Ti
Extract 12:1, Fo-Ti Extract 8:1, Fo-Ti Powder, Gardenia Extract
8:1, Garlic Extract 4:1, Garlic Powder, Gentian Root Extract 6:1,
Ginger Extract 4:1, Ginger Root Extract 5%, Ginger Root Powder,
Ginkgo Biloba Extract 8:1, Ginkgo Extract 24/6%, Ginkgo Extract
24/6%<5, Ginkgo Extract 24/7%, Ginkgo Leaf Extract 4:1, Ginkgo
Leaf Powder, Ginseng (Korean) Powder, Ginseng (Panax) Extract 5%,
Ginseng (Panax) Extract 8%, Ginseng (Panax) Extract 80%,
Glucomannans Konjac Powder, Glucosamine HCl 95%, Granulation
Glucosamine HC199%, Glucsosamine Sulfate Potassium, Glucsosamine
Sulfate Sodium 95%, Granulation Glucsosamine Sulfate Sodium 99%,
Goldenrod Extract 4:1, Goldenrod Powder, Goldenseal Root Extract
14%, Goldenseal Root Powder, Gotu Kola Extract 16%, Gotu Kola
Extract 4:1, Gotu Kola Extract 8:1, Gotu Kola Powder, Grape Fruit
Powder, Grape Seed, Grape Seed Extract 10:1, Grape Seed Extract
20:1, Grape Seed Extract 4:1, Grape Seed Extract 5:1, Grape Seed
Extract 95%, Grape Seed Powder, Grape Skin Extract 20:1, Grape Skin
Extract 4:1, Grass-Leaved Sweetflai Extract, Green Lip Mussel
Extract, Green Tea Extract 30%, Green Tea Extract 4:1, Green Tea
Extract 95%, Guarana Seed Extract 10%, Guarana Seed Extract 22%,
Guarana Seed Extract 25%, Guggul Extract 10%, Guggul Extract 2.5%,
Gugulipid Extract 10%, Gymnema Sylvestre Extract 25%, Gymnema
Sylvestre Powder, Hawthorne Berry Extract 4:1, Hawthorne Berry
Powder, Hawthorne Leaf Extract 2%, Hearbacious Peony Extract 5:1,
Hesperidin Extract 98%, Honeysuckle Herb Extract 4:1, Hops Flower
Extract 4:1, Horehound Extract 10:1, Horehound Extract 4:1,
Horehound Herb Powder, Horse Chestnut Extract 20%, Horse Chestnut
Extract 4:1, Horse Chestnut Powder, Horsetail Extract 7%, Horsetail
Powder, Houttuynia Cordata Extract 5:1, Hydrangea Extract 8:1,
Hydroxy Apatite, Hyssop Extract 4:1, Indole-3-Carbinol 99%, Isodon
Glaucocalyx Extract 10:1, Japanese Knotweed Extract, Jiaogulan
Extract 4:1, Jin Qian Cao Extract 4:1, Jingjie Extract 4:1, Jujube
Fruits Extract 4:1, Kava Kava Extract 30%, Kava Kava Powder, Kelp
Extract 4:1, Kelp Powder, Kidney Bean Extract 10:1, Kidney Bean
Pole 4:1, Kidney Bean Pole 8:1, Kidney Bean Powder, Kola Nut
Extract 10%, Kudzu Extract 4:1, Kudzu Extract 6:1, Lettuce Extract
4:1, L-Glutamine, L-Glycine, Licorice Extract 10%, Licorice Extract
5:1, Licorice Powder, Lotus Leaf Powder, L-Tyrosine, Lycium Fruit
Extract 4:1, Lycium Fruit Extract 5:1, Ma Huang Extract 6%, Ma
Huang Extract 8%, Maca Extract 0.6%, Maca Root Powder, Magnesium
Stearate, Magnolia Bark Powder, Magnolia Officinal Extract 4:1,
Maca Extract 4:1, Maitake Mushroom Extract 4:1, Marigold Extract
(Lutein 5%), Methozyisoflavone 99%, Methylsufonylmethane 99%, Milk
Thistle Extract 4:1, Milk Thistle Seed Extract 80% silymarin,
Morinda Extract 5:1, Motherwort Extract 4:1, Motherwort Powder,
Mucuna Pruriens Extract (15% L-Dopa), Muira Puama Extract 12:1,
Muira Puama Extract 4:1, Muira Puama Powder, Mushroom Extract 10:1
(feishi), Mustard Seed Extract 8:1, Myrobalan Extract 4:1, Myrrha
Gum Extract 2.5%, N-Acetyl-D-Glucosamine, N-Acetyl-L-Cysteine,
Nettle Extract 7%, Nettle Leaf Extract 4:1, Nettle Leaf Powder,
Noni Powder, Olive Leaf Extract 18%, Olive Powder Orange Peel
Extract 4:1, Orange Peel Powder, Oroxylum Indicum Extract 4:1,
Oroxylum Indicum Powder, Oyster Meat Powder, Oyster Shell Powder,
Papaya Fruit Extract 4:1, Parsley Extract 10:1, Parsley Extract
4:1, Parsley Leaf Extract 4:1, Parsley Powder, Passion Flower
Extract 4:1, Passion Flower Powder, Pau D'Arco Powder, Peppermint
Extract 4:1, Peppermint Powder, Perilla Seed Extract 4:1,
Periwinkle Extract 4:1, Pharbitidis Extract 4:1, Phosphatidyl
Serine 20%, Pine Bark Extract 4:1, Plantago Asiatica Leaf Extract
5:1, Polygala Tenoifolia Extract 4:1, Polygonum Extract, Polygonum
Extract 4:1, Pregnenolone 99%, Propolis Extract 3%, Pseudoginseng
Extract, Psyllium extract 4:1, Pumpkin Seed Extract 4:1, Purple
Willow Bark Extract 4:1, Purslane Herb Extract 4:1, Pygeum Extract
4:1, Quercetin, Radish Extract 4:1, Radix Isatidis Extract 4:1,
Radix Polygoni Extract 4:1, Red Clover Extract 4:1, Red Pepper
Extract 4:1, Red Yeast Rice, Red Yeast Rice Extract 10:1, Red Yeast
Rice Powder, Rehmannia Root Extract 4:1, Reishi Mushroom Extract
4:1, Rhodiola Rosea Extract 4:1, Rhododendron Extract 4:1,
Rhododendron Powder, Rhubarb Extract 4:1, Rhubarb Root Powder,
Riboflavin (B2), Rice Powder, Rosemary Extract 20%, Rumex Madaid
Extract 4:1, Salvia Extract 10:1, Salvia Extract 4:1, SAMe, Saw
Palmetto Extract 25%, Saw Palmetto Extract 4:1, Saw Palmetto
Extract 45-50%, Saw Palmetto Oil 85-95%, Saw Palmetto Powder,
Schizandra Extract 10:1, Schizandra Extract 4:1, Scopolia
Acutangula Powder, Sea Cucumber Powder, Senna Leaf Powder, Sesame
(Black) Seed Powder, Shark Cartilage Powder, Shitake Mushroom
Extract, Siberian Ginseng Extract 0.8%, Siberian Ginseng Extract
4:1, Siberian Ginseng Powder, Skullcap Extract 4:1, Skullcap
Extract 4:1, Slippery Elm Powder, Sodium-Pyruvate 99%, Songaria
Cynomorium Extract 4:1, Songaricum Powder, Spirulina Powder, St.
John's Wort Extract 0.3%, St. John's Wort Extract 4:1, St. John's
Wort Powder, Stanol 50%, Stephania Extract 4:1, Stevia Extract 4:1,
Sulfate N+Suma Root Extract 4:1, Suma Root Powder, Taurine Powder,
Thorowax Extract 4:1, Tomato Extract, Tomato Extract (0.2%
Lycopene), (trans)-Resveratrol 20-25%, Tribulus Extract 10:1,
Tribulus Extract 40%, Tribulus Powder, Trifal Extract 4:1, Turmeric
Extract 4:1, Turmeric Root Powder, Uva Ursi Extract 4:1, Uva Ursi
Powder, Valerian Root Extract 0.8%, Valerian Root Extract 4:1,
Valerian Root Powder, Vinca Major Seed Extract 10:1, White Wax
Extract 4:1, White Willow Bark 15% (total salicins), White Willow
Bark 20%, White Willow Bark 25%, White Willow Bark Extract 4:1,
White Willow Bark Powder, Wild Yam Extract 10:1, Wild Yam Extract
16%, Wild Yam Extract 4:1, Wild Yam Extract 6%, Wild Yam Powder,
Williams Elder Extract 4:1, Wolfberry Fruit Extract 10:1,
Wolfiporia Extract 8:1, Yellow Dock Root Extract 4:1, Yerba Mate
Extract (2% caffeine), Yerba Mate Extract 4:1, Yohimbe Bark Extract
15:1, Yohimbe Bark Extract 2%, Yohimbe Bark Extract 3%, Yohimbe
Bark Powder, and Yucca Extract 4:1.
[0136] Nutraceuticals are generally thought of as food or food
product that reportedly provides health and medical benefits,
including the prevention and treatment of disease, and can be
defined as a product isolated or purified from foods that is
generally sold in medicinal forms not usually associated with food.
A nutraceutical may have a physiological benefit or provide
protection against chronic disease. Such products may range from
isolated nutrients, dietary supplements and specific diets to
genetically engineered foods, herbal products, and processed foods
such as cereals, soups, and beverages. With recent developments in
cellular-level nutraceutical agents, researchers, and medical
practitioners are developing templates for integrating and
assessing information from clinical studies on complementary and
alternative therapies into responsible medical practice.
[0137] In certain embodiments, particulate nutraceuticals are used
as membrane components, including, but not limited to,
5-Hydroxytryptophan, Acetyl L-Carnitine, Alpha Lipoic Acid,
Alpha-Ketoglutarates, Bee Products, Betaine Hydrochloride, Bovine
Cartilage, Caffeine, Cetyl Myristoleate, Charcoal, Chitosan,
Choline, Chondroitin Sulfate, Coenzyme Q10, Collagen, Colostrum,
Creatine, Cyanocobalamin (Vitamin B12), DMAE, Fumaric Acid,
Germanium Sesquioxide, Glandular Products, Glucosamine HCL,
Glucosamine Sulfate, HMB (Hydroxyl Methyl Butyrate), Immunoglobulin
(Immune System Support), Lactic Acid, L-Carnitine, Liver Products,
Malic Acid, Maltose-anhydrous, Mannose (d-mannose), MSM, Other
Carnitine Products, Phytosterols, Picolinic Acid, Pyruvate, Red
Yeast Extract, S-adenylmethionine (SAMe), Selenium Yeast, Shark
Cartilage, Theobromine, Vanadyl Sulfate, Velvet Deer Antler, Yeast,
ATP, Forskolin, Sterol Esters, Stanol Esters, Probiotics,
Lactoferin, Lutein Esters, Zeaxanthin, Immunoglobulins,
Ipriflavone, Isoflavones, Fructo-Oligo-Saccharides, Inulin,
Huperzine A, Melatonin, Medicinal Mushrooms, Bile Products, Peptone
Products, Glandular Products, Pancreatic Products, Thyroid
Products, Ribose, Probiotics, oleo resins, Dill Seed oleo resin,
Black Pepper oleo resin, and Capsicum oleoresin.
Exemplary Food Objects in Transport Systems
[0138] In some embodiments, the transport system resembles a
naturally occurring object such as, for example, a fruit, a
vegetable, etc. In one example, the transport system resembles an
orange and contains material derived from an orange and,
optionally, other fruits or foods. Typically, a reconstituted
orange has an outer shell formed from an exterior surface material
as described herein, and optionally, the outer shell is formed of
or contains particles of orange, or contains one or more odorants,
colorants, texturants, flavoring agents, or the combination thereof
such that the reconstituted orange is similar to an orange in one
or more sensory experiences. In some embodiments, the outer shell
is moldable and texturized such that it approximates the size
(e.g., from about 10 to over 100 square inches of exterior surface
area) and a tactile quality of an orange. Reconstituted oranges
optionally contain other juices and/or other liquids. The
reconstituted orange product is consumed by biting and chewing, or
by insertion of a straw through the outer shell to draw out the
internal contents. Alternatively, a portion of the outer shell is
peeled and the contents consumed with a fork or spoon. In related
embodiments, the products are reconstituted grapefruits, and have a
size (e.g., from about 30 to over 300 square inches of exterior
surface area) and a tactile quality of a grapefruit. The
reconstituted grapefruit product is consumed by biting and chewing,
or by insertion of a straw through the outer shell to draw out the
internal contents. Alternatively, a portion of the outer shell is
peeled and the contents consumed with a fork or spoon.
[0139] In related embodiments, the products are reconstituted
grapes and resemble a grape, having a size in the range of about
0.5 to about 2 inches in length and about 0.2 to about 2 inches in
girth, of any color. Such a reconstituted grape contains any
variety of wine, fortified wine, or other alcoholic beverage,
and/or non-alcoholic juice or extract from grapes or other fruits,
containing a volume of liquid in the range of about 0.5 milliliter
(ml) to about 300 ml or greater, e.g., 1, 5, 10, 20, 30, 50, 75,
100, 150, 200, 250, 300 or over 300 mls. The reconstituted grape
product is consumed by insertion of the entire grape product into
the mouth and chewing, by biting and chewing, or by insertion of a
straw through the outer shell to draw out the internal contents.
Alternatively, a portion of the outer shell is peeled and the
contents consumed with a fork or spoon.
[0140] In related embodiments, the products are reconstituted
watermelons, having a size from about 100 to over 4000 square
inches, of any color or pattern. The exterior surface material is
generally of sufficient thickness to contain the large volume of
the reconstituted watermelon, and in some embodiments an additional
outer material or casing is present around the exterior surface
material to add rigidity and strength to the product. Such
additional outer material or casing is generally easily penetrable
to access the contents of the reconstituted watermelon. In some
embodiments, the products are reconstituted avocado, having a size
from about 8 to over 50 square inches, of any color or pattern,
with an outer shell resembling in appearance and touch an avocado,
and internal contents containing one or more of avocado, avocado
paste, guacamole, and/or beverage such as juice, vegetable oil
and/or plant oil. The reconstituted avocado product is consumed by
biting and chewing, or by dividing into pieces, by cutting and
breaking by hand, and consuming it by itself or in combination with
another food product, e.g. salad.
[0141] In other embodiments, the food object is a dessert
containing chocolate, candy, ice cream, caramel, honey, marmalade,
bubble gum, or some combination thereof.
Beverage Materials for Use in Transport Systems
[0142] Beverage materials are generally liquid in form, are capable
of providing nutrition and/or hydration when consumed by a subject
such as a human, and are typically provided in a form suitable for
the gastrointestinal tract of the subject.
[0143] In some embodiments, the beverage material contains a juice,
such as fruit juice, vegetable juice, berry juice, or some
combination thereof. In some embodiments, the beverage material
contains an alcoholic beverage such as beer, wine, fortified wine,
or a distilled spirit; optionally such alcoholic beverages are
mixed with sugar-containing materials or other flavorants, as well
as colorants and/or odorants. In some embodiments, the beverage
material contains a dairy product, for example, milk, yogurt,
cream, or kefir. Typically, such beverage materials are produced
under conditions such that the dairy products do not require
refrigeration and do not spoil over a substantial period of time as
described herein. In some embodiments, the beverage material
contains a soda product, meaning a carbonated flavored beverage.
These beverage materials are capable of being chilled so as to be
consumed in temperature conducive to best taste and enjoyment. In
some embodiments, the beverage material contains water, either
purified or from a natural source (e.g., mineral water), and
optionally contains carbonation and/or flavorants. In some
embodiments, the beverage material contains tea or coffee. The
product is capable of being chilled or heated so as to provide the
consumer flexibility to consume the product at a temperature most
appealing to him or her. In some embodiments, the beverage material
contains a sports drink, meaning a water-containing beverage that
typically contains sugar (e.g., glucose and/or fructose) and
optionally contains one or more vitamins and minerals. In some
embodiments, the beverage material contains a soup such as tomato
soup, a liquid food sauce such as barbeque sauce, fish sauce, or
salad dressing, or a semi-liquid food sauce such as guacamole.
Supplements to Food Materials and Beverage Materials
[0144] In some embodiments, food and beverage materials are
combined with one or more additional materials: exemplary materials
include a vitamin, a mineral, a protein or peptide, dietary fiber
material, a lipid, or a combination thereof, as described herein.
In some embodiments, the exterior surface materials described
herein and/or food or beverage materials contain food particles
such as nuts (crushed or not), berries (finely shredded or not),
seeds (crushed or not), powders, sugars (crystallized or powdered),
and spices.
Exterior Surface Materials of Transport Systems
[0145] Exterior surface materials are generally those materials
capable of being in contact with food materials or beverage
materials so as to contain these materials in three dimensions,
typically by interacting with the exterior surfaces of the food or
beverage materials. As provided herein, a layer of an exterior
surface material, for example a membrane polymer, particulates,
and/or a combination of membrane polymer and particulates, is
disposed on a food or beverage material so as to essentially
completely cover the food or beverage material. In certain
embodiments, it is desirable that the exterior surface material is
moldable, meaning that the surface material, either in isolation or
when contacted with the food or beverage material, is capable of
adopting and retaining a desired three dimensional shape. An
exterior surface material may be moldable to take the shape or form
of a fruit or vegetable, or of a consumer product such as a coffee
cup, soda can or bottle, or the like.
[0146] Generally, the exterior surface material is not altered in
shape or consistency when handled, such as by a consumer. Thus, the
exterior surface material generally does not melt or soften, or
rupture or otherwise release the contents of the food or beverage
object containing the exterior surface material, with typical
handling.
[0147] In some embodiments, the exterior surface materials of the
invention have useful combinations of properties. For example, the
surface materials have a thickness in the range of about 10 micron
to about 200 mm. In some embodiments, the surface materials have a
moisture content in the range of about 10 to about 80%, although
the exterior surface materials can optionally be dried or hydrated
prior or subsequent to the production process. In some embodiments,
the melting temperature of the exterior surface materials ranges
from about 30 to about 772 degrees Celsius. The weight of the
exterior surface materials may be in the range of about 15 to about
45 grams per 1 square inch sheet of surface material having a
thickness of 1 inch. For example, provided are exterior surface
materials containing calcium, which has a density of 2.15 g per
cubic centimeter. In some embodiments, the exterior surface
materials are edible or non-edible, and biodegradable or
non-biodegradable.
[0148] In some embodiments, the exterior surface materials
resemble, taste and smell like a food product or products contained
within them. For example, the exterior surface resembles the skin
of an orange with orange juice contained within it, or the skin of
an apple and pineapple with apple juice and pineapple juice
contained within it, whether mixed together or kept separately,
thus creating new, yet seemingly familiar environments to
experience a certain food or liquid product. Similarly, the
exterior surface can bear close, distant, or in-between close and
distant resemblance to any combination of any number of foods. In
some embodiments, the exterior surface materials do not resemble,
taste, or smell like the food or beverage material contained within
them. Similarly, in some embodiments, the exterior surface
materials resemble, taste, or smell like a particular food or
liquid product (for example, an orange, as described herein) but
the food or beverage material contain one or more different food or
beverage products. Furthermore, in some embodiments, the exterior
surface materials have an abstract or unique shape, not resembling
an existing food or liquid product. In related embodiments, the
exterior surface materials have hybrid shapes, which are expressed
as combinations of both abstract or unique shape and resemblance to
one or more food products. In related embodiments, the exterior
surface materials have shapes or resemblances that appear inedible,
for example, an inanimate object such as a house. Such embodiments
create opportunities to excite and surprise consumers of
reconstituted foods and beverages with new sensory experiences.
Consumers typically consume various foods and beverages in
combination with each other, and this approach provides these
consumers an opportunity to continue this dietary habit while
enjoying new combinatorial experiences.
[0149] In some embodiments, the exterior surface materials,
separating membrane or internal content are composed only of
ingredients adhering to standards of kosher certification, as well
as to dietary standards desired and expected by individuals who are
vegetarian or vegan.
[0150] Tensile strength characteristics are important attributes
for the surface materials of the transport systems. The tensile
strength determines the maximum strength of a surface material and
the elastic modulus and elongation will determine the flexibility
of a surface material. Additionally, compressive stress
characteristics, defined as the capacity of a material or structure
to withstand axially directed pushing forces, are also important
attributes for the surface materials of the invention.
[0151] Flavor, odor, color, and texture are important elements to
almost any food or food product. In some embodiments, the exterior
surface materials are provided having one or more flavors that may
or may not be different from the natural flavors of the food or
beverage products contained therein. Flavorings can be natural,
artificial, or combine in some proportion both natural and
artificial ingredients. According to the Code of Federal
Regulations, a natural flavoring is: "the essential oil, oleoresin,
essence or extractive, protein hydrolysate, distillate, or any
product of roasting, heating or enzymolysis, which contains the
flavoring constituents derived from a spice, fruit or fruit juice,
vegetable or vegetable juice, edible yeast, herb, bark, bud, root,
leaf or similar plant material, meat, seafood, poultry, eggs, dairy
products, or fermentation products thereof, whose significant
function in food is flavoring rather than nutritional." Flavorings
that do not meet the above requirements are considered
artificial.
[0152] In some embodiments, the exterior surface materials are
provided having one or more colors that may or may not be different
from the natural colors of the food or beverage products contained
therein. Some examples of colorants approved by the Food and Drug
Administration are anthocyanin (blueberry and cherry colors),
flavonoids (cocoa colors), phycoerythrin (layer colors),
carotenoids (orange colors), polyphenol (persimmon colors), and
more. Maximum heavy metal tolerance for colorants is generally at
40 parts per million or below.
[0153] In some embodiments, the exterior surface materials will
have a texture or textures that may or may not be different from
the natural textures prevalent in the food or beverage products
contained beneath the exterior surface materials. Examples of
texturants approved by the Food and Drug Administration include
hydrocolloids, which assist with stabilization, suspension and
thickening; pectins, which are derived from citrus peels or sugar
beets; gelatin; or inulin, which is a natural plant ingredient that
provides fiber enrichment.
[0154] In some embodiments, the exterior surface materials are
combined with one or more odorants that may or may not be different
from the natural odorants, if any, present in the food or beverage
materials contained beneath the exterior surface materials. These
embodiments enable consumers to have sensory-dietary experiences in
ways that were not possible or available previously.
[0155] As described herein, a multitude of properties of the food
and beverage objects provided herein can be modulated when the food
and beverage objects are produced. For example, the size of the
food and beverage object, along with the external surface area,
thickness or thinness of the exterior surface material, and the
internal volume, can be modulated. Similarly, the shape, taste,
color, texture, smell, and/or mass of the overall product and the
shape(s) of its internal content can be modulated.
Storage of Food and Beverage Transport Systems
[0156] It is generally desirable that food and beverage objects
exhibit long-term stability and not subject to spoiling or
deterioration. In some embodiments, the object retains its shape,
color, taste, and internal composition for a period in the ranges
from several hours to 1 day, 1 day to 3 days, 3 days to 1 week, 1
week to 2 weeks, 2 weeks to 1 month, 1 month to 3 months, 3 months
to 6 months, 6 months to 1 year or over 1 year. In some
embodiments, the product or constitutive parts will have water
activity levels in the ranges from 0.1 to 0.3, 0.3-0.5, 0.5-0.8, or
0.8-1. Water Activity is defined as the amount of unbound, free
water in a system available to support biological and chemical
reactions (Potter, Food Science, 4th Ed., p. 296, AVI Publishing
Co., Westport, Conn. (1986)). Some foods may have high levels of
total water content while at the same time possess low water
activity. Food designers use water activity to formulate products
that are shelf stable. If a product is kept below a certain water
activity, then mold growth is inhibited. This results in a longer
shelf-life. Water activity values can also help limit moisture
migration within a food product made with different
ingredients.
[0157] It is desirable to possess flexibility in endowing all
materials that are encased within the exterior surface materials
with varying degrees of liquidity, semi-liquidity, viscosity,
solidness, and/or frozenness. In some embodiments, the internal
content of the transport system is juice that is liquid. In some
embodiments, the internal content is the same kind of juice, but
one that is viscous. Viscosity can be important for preventing
rapid spillage of the internal content when the exterior surface
materials are broken, separated, peeled or cut off in the event of
the commencement of consumption.
[0158] Viscosity in liquids can be achieved by utilization of
viscosity agents, which are substances that swell in water to form
a gel. An example of a viscosity agent is methylcellulose, which is
a methyl ester of cellulose prepared by the methylation of natural
cellulose.
[0159] In related embodiments, the internal content of the
transport system is an alcoholic beverage, for example, wine,
cognac, gin, or some combination thereof, that is liquid. In some
embodiments, the internal content is the same of kind of alcoholic
beverage, but one that is viscous and/or completely frozen. Among
other things, these and similar embodiments convey the fact that
the method of consumption that is convenient and enjoyable can
differ from one situation to another, and that internal contents of
the product can be manipulated to create the desired convenience
and enjoyment for the consumer.
Consumption of Food and Beverage Transport Systems
[0160] In some embodiments, the transport system or some of its
content is ingested in full or in part by direct contact with the
mouth. This embodiment is relevant for fruits and food products
that are in size, mass and/or texture amenable for ingestion by
direct applications to the mouth. Examples of such fruits and food
products are grapes, berries, cherry tomatoes, nuts and more, and
examples of such product embodiments are grape looking and/or
tasting outer shells that contain wine or any other beverage,
cherry tomato looking and/or tasting outer shells that contain
tomato juice or any other beverage, berry looking and/or tasting
outer shells that contain any berry juice or any other beverage. In
related embodiments, certain transport systems are sized for
convenient servings, such as grape sized membranes for single
servings of, for example, ice cream, yogurts (frozen and
semi-liquid), gelato, etc.
[0161] In some embodiments, the transport system or some of its
contents is ingested via insertion of a straw or straw-like
equipment. This embodiment is important for such applications as a
reconstituted orange, reconstituted watermelon, or reconstituted
grapefruit. All of these fruits tend to be too large and/or heavy
for consumption in full through the mouth. However, orange- or
watermelon- or grapefruit-looking shells could be penetrated by a
straw, giving access to the internal contents, which could be
juices of those fruits or any other juice or beverage. This
embodiment is important because it is analogous to inserting a
straw into a coconut and drinking its juice. The embodiment makes
this process possible for other kinds of food products, fruits and
their juices, providing consumers with new choices of dietary and
sensory experiences.
[0162] In some embodiments, the transport system or some of its
content are ingested via application of spoons, forks, or other
forms of relevant cutlery. Reconstituted melon could be presented
on a tray, cut with a knife, and consumed with forks or knifes.
This embodiment is important because it allows for a communal,
shared experience of consuming reconstituted fruit, food products,
or beverage. This embodiment is important when consumption of a
single product involves two or more people.
[0163] Alternatively, some transport systems can be consumed by
removing a portion of the transport system (e.g., biting a portion
of the membrane layer) and drinking the inner fluid before eating
the membrane layer. For example, FIG. 3 illustrates an example of a
transport system having a pointed tip. The tip can be bitten off to
form a spout or nozzle from which the inner fluid can be consumed.
As shown, the shell for such transport systems can be formed to
conform to the non-uniform shape of the membrane layer.
[0164] In some embodiments, the product or some of its parts are
ingested in combination with, in submergence to, or dissolution
into other food products. It is common for people to consume food
products and beverages in some combination with each other. In some
embodiments, this should be no different for the reconstituted food
or fruit product. For example, reconstituted berries could be
consumed after submergence into a bowl of milk cereal. As another
example, reconstituted fruits could be consumed after submergence
into hot chocolate. This embodiment is useful to provide consumers
new and exciting sensory experiences.
Packaging, Storage, Presentation and Delivery of the Food and
Beverage Transport Systems
[0165] In some embodiments, the transport system is packaged in
various forms of packaging material: for example, wrapping paper,
aluminum foil, plastic wrap, cellophane, or wax paper. Such
packaging materials exhibit some or all of the following
characteristics: light weight, thinness, transparency, or
translucency. These qualities are important for aesthetic aspects
of packaging that would promote the look and feel of the underlying
product. Additionally, such packaging materials as aluminum foil
and saran wrap share the quality of water-resistance, thus enabling
an additional form of protection for the underlying product in
environments where that is needed. Furthermore, flexibility in
packaging material is useful for allowing labels or direct printing
on the package so that a message about a product or any other
message from the vendor could be communicated.
[0166] In some embodiments, the final product is presented without
any form of wrapping material. The embodiment is important, among
other instances, where the final product is produced in venues such
as restaurants and cafes and then presented to the consumer for
non-delayed consumption.
[0167] In some embodiments, the final product is packaged,
presented and delivered in various quantities. This embodiment is
important, among other instances, in shops and stores where the
product is offered to the consumers. Flexibility in packaging in
various quantities gives the consumer the flexibility in purchase
and consumption of the final product.
[0168] In some embodiments, various final products are packaged
together into one or more collective products. This embodiment is
important, among other instances, because it gives the consumer the
flexibility and ability to experience the final product in many or
all its available varieties.
Machines for Producing Transport Systems
[0169] FIG. 4 illustrates an exemplary machine for manufacturing
edible compositions encased in a membrane as described herein.
Systems of the machine may include multiple processing stations and
one or more movement devices. The movement device transfers an
edible composition among the different processing stations to
produce the final edible composition. As shown in FIG. 5, we
obtained an "egg of water" (water was used as a reference liquid,
but other liquids can also be used), by following the process
described later and summarized in FIG. 6. FIG. 7 illustrates the
different processing steps that are performed in the different
processing stations of a machine 100.
[0170] Referring to FIGS. 6 and 7, the exemplary process includes
the following steps:
[0171] (a) The liquid is frozen in the desired form (e.g., by a
person, by an external process or system).
[0172] (b) The solid object is then submerged into a bath of
calcium solution (e.g., calcium chloride solution) at a first
processing station 102. Submerging the solid object into the
calcium solution provides a calcium layer on the solid object that
produces a higher quality membrane layer. In some embodiments, a
greater submersion time in the calcium solution will create a
thicker membrane on the solid.
[0173] (c) At a second processing station 104, the solid form is
then further cooled in liquid nitrogen.
[0174] (d) At a third processing station 106, the solid from step
(c) is placed in a sodium alginate solution. As the solid is very
cold, alginates freeze on the surface. Thus, the thickness of the
final jelly membrane is readily tunable. For example, a greater
submersion time in the alginates will generally create a thicker
membrane on the solid.
[0175] Moreover, nitrogen liquid induces a "dried and cold" surface
after the step (c), which is the reason alginates adhere easily on
this surface. Through our experiments, we have discovered that the
step (c) provides particularly improved results: in the case of the
process of step (a) directly to step (d) (skipping steps (b) and
(c)), the solid in contact with the alginate solution at room
temperature (approximately 20.degree. C.) melts quickly on the
solid surface, thus creating a liquid film between the solid and
the alginate solution. Consequently, it is very difficult to
stabilize a homogeneous membrane.
[0176] (e) After the desired time needed to achieve the desired
thickness of the membrane, the membrane-covered solid is moved to a
fourth processing station 108 and is placed in calcium solution
(e.g., calcium chloride solution), where gelation occurs.
[0177] Optionally the steps of placing the calcium-coated solid in
alginates and then placing the membrane-covered solid in calcium
(step (d) and step (e)) can be repeated to produce a thicker,
harder, and more rigid shell, with or without the other steps (e.g.
additional cooling in liquid nitrogen).
[0178] (f) The membrane covered frozen solid is rinsed (e.g., in
water). The liquid within the calcium-coated membrane is allowed to
melt gradually.
[0179] The machine 100 has a frame 110 that supports components of
the machine including individual processing stations. The first
processing station 102 includes an inlet chute 112 to receive an
object and deliver it to a cage 114. The inlet chute 112 is
inclined to permit the object being coated to roll (or slide)
towards the cage 114. In this example, the inlet chute 112 is
inclined about 15.degree. downward.
[0180] The cage 114 is sized to receive and contain the objects
being coated. The cage 114 is formed of material allowing fluid to
freely flow in and out of the cage 114. The exemplary cage 114 is a
box-like structure made of aluminum sheet metal having multiple
holes to permit fluid to flow in and out of the cage 114
surrounding the object. The cage can also have other constructions
and be made from other types of materials. For example, in some
embodiments, the cage is shaped like a sphere, an ellipsoid, a
pyramid or other semi-rigid shapes. Alternatively, in some
embodiments, the cage is non-rigid, for example, a net, a sling, a
bag, a suspended platform, and/or other object-supporting devices.
While the cage has been described as being made from perforated
sheet metal, other types of materials can be used. For example, in
some embodiments, the cage is made of mesh, textile, netting,
and/or cables. In some embodiments, the cage is made from other
metals, plastics, glass materials, and/or composites.
[0181] A lower surface of the cage 114 is inclined downwards away
from the inlet chute 112 which tends to cause an object supported
in the cage 114 to roll or slide away from the inlet chute 112. In
this example, the lower surface of the cage 114 is inclined about
15.degree. downward. The lower surface is typically covered with or
made from a non-stick material (e.g., Teflon.RTM.) to prevent the
object from sticking to the cage 114. The lower surface of the cage
114 includes a flange to act as a stop preventing the object from
rolling off of the inlet chute 112 until the cage 114 is properly
aligned with the inlet chute 112. An upper surface of the cage 114
provides a downward force onto the object when the object is
submerged in a fluid and has the tendency to float. Two opposing
sides of the cage 114 are open so that the object can roll into the
cage 114 from the input chute 112 and exit the cage 114 via an
outlet chute 116 arranged on the opposite side of the cage 114.
[0182] The outlet chute 116 is offset at a generally lower vertical
position relative to the inlet chute 112 and is inclined downward
away from the cage 114. In this example, the outlet chute 116 is
inclined about 15.degree. downward. As a result of the inclination,
during machine operation, the object can roll (or slide) from the
input chute 112 into the cage 114 and subsequently from the cage
114 to the outlet chute 116. The inlet chute 112 and the outlet
chute 116 are inclined and the outlet chute 116 is at a lower
general vertical position than the inlet chute 112. This
configuration provides a station in which the lower end of the
inlet chute is at a lower vertical position than the upper end of
the outlet chute 116. As a result, when an object enters the cage
114 from the inlet chute 112, it is prevented from exiting the cage
114 via the outlet chute 116 until it is lifted above the upper end
of the outlet chute.
[0183] Within the first processing station 102, the cage 114 is
raised and lowered to submerge the object within and remove the
object from a liquid bath. In this machine 100, the cage 114 is
secured to a vertical moving arm 118 extending from a movement
device 120. The movement device 120 is a linear actuator that
vertically moves the cage 114 vertically for receiving the object
from the inlet chute 112 and submerging the object into and
retrieves the object out of a volume of fluid contained in a fluid
vessel 122. From the fluid, the movement device 120 lifts the cage
114 to deliver the object to an outlet chute 116 of the first
processing station. In the exemplary machine 100, the movement
device 120 is a 24V DC electric actuator having 300 mm of maximum
displacement. The movement device 120 has a maximum displacement
speed of about 80 mm/s, a maximum driving force of about 200N and
upper and lower position detectors that restrict motion to within a
desired distance range. The movement device 120 is in communication
with a control unit 121 that controls the movement of the device
120 and the position of the cage 114. The movement device 120 is
typically operated using timers (e.g., double pole, double throw
(DPDT) switch times). Other types of control devices and actuators
(e.g., other types of electromechanical actuators or pneumatic
actuators) can also be used as the movement device.
[0184] The fluid vessel 122 is a reservoir filled with a volume of
liquid to coat the object when submerged by the movement device
120. The fluid vessel 122 is made of materials suitable to contain
fluid (e.g., Plexiglass) and is sized to permit submersion of the
cage 114. For example, the fluid vessel is about 140 mm wide, about
140 mm deep, and about 360 mm high. In some embodiments, walls of
the fluid vessel are an integrated part of the frame 110. In the
first processing station 102, the fluid vessel contains a calcium
solution (e.g., calcium chloride solution) that surrounds the
object in a calcium layer. The calcium layer formed between the
object and a subsequently formed alginate membrane layer typically
results in a higher quality alginate membrane layer. While the
fluid vessel 122 has been described as containing a volume of still
fluid, in some embodiments, the cage 114 lowers the object into
stream of flowing fluid. Via the movement device 120 and the cage
114, the object is submerged for a length of time and is then
raised and delivered to the output chute 116 from which the object
can roll to an input chute 126 of the second processing station
104.
[0185] An inlet chute 126 of the second processing station 104 is
in proximity to and extends substantially along the same plane as
the first processing station outlet chute 116. The second
processing station 104 is similar to the first processing station
102. However, in this machine 100, unlike the first processing
station 102, the second processing station 104 is configured to
submerge the object into a bath of liquid nitrogen. Due to the
material properties of liquid nitrogen (e.g., very low
temperatures) the fluid vessel containing liquid nitrogen (e.g., a
liquid nitrogen vessel 124) is sized and constructed to suitably
contain the liquid nitrogen. For example, in this machine 100, the
liquid nitrogen vessel 124 is a round Dewar flask (e.g., an AGIL6
model flask from Air Liquide). However, other types of vessels
suitable for housing liquid nitrogen can be used.
[0186] Since the liquid nitrogen vessel 124 is round (i.e., as
opposed the general rectangular shaped fluid vessel 112), some
components of the second processing station 104 are different than
those of the first processing station 102 to accommodate the round
shape. For example, the second processing station inlet chute 126
has a curved lower edge to more closely conform to the round shape
of the liquid nitrogen vessel 124. The cage 114 of the second
processing station has a flange 130 attached to its right side
(i.e., the side of the cage 114 opposite from the inlet chute 126).
The flange 130 has a curved forward edge that is sized to roughly
fit along the inner surface of the liquid nitrogen vessel 124 so
that a gap between the curved flange 130 and the inner surface of
the liquid nitrogen vessel 124 is small enough to allow the object
to slide or roll out the cage 114 and onto a second processing
station outlet chute 132.
[0187] The second processing station outlet chute 132 is inclined
downward away from the cage 114 and is at a lower vertical position
than the second processing station inlet chute 126. Like the second
processing station inlet chute 126, in this example, the second
processing station outlet chute 132 has a curved edge that is
offset from the curved edge of the flange 130 or an outer surface
of the liquid nitrogen vessel 124 to accommodate the round liquid
nitrogen vessel 124.
[0188] These features increase the likelihood that the object rolls
into and out of the cage 114 without getting stuck or lodged
between the inlet chute 126 and the cage 114 or the cage 114 and
the outlet chute 132.
[0189] An inlet chute 112 of the third processing station 106 is in
proximity to and extends substantially along the same plane as the
second processing station outlet chute 132. The third processing
station 106 is generally the same as the first processing station
102. The third processing station 106 is configured to raise and
lower the object into a bath containing a solution for coating the
object with a membrane. For example, in this machine 100, a fluid
vessel 122 in the third processing station 106 contains an alginate
solution (e.g., 1.5% sodium alginate solution) that coats the
object when a cage 114 is lowered into the bath via the movement
device 120. Once the object is raised from the liquid bath, the
cage 114 delivers the coated object to an outlet chute 116 of the
third processing station 106 that is at a lower vertical position
than the inlet chute 112 of the of the third processing station
104.
[0190] An inlet chute 112 of the fourth processing station 108 is
connected to and extends substantially along the same plane as the
third processing station outlet chute 116. The fourth processing
station 108 is generally the same as the first and third processing
stations 102, 106. The four processing station 108 is configured to
raise and lower the object into a bath containing a solution for
solidifying the membrane applied to the object at the third
processing station 106. For example, in this machine 100, a fluid
vessel 122 of the fourth processing station 108 contains a calcium
solution (e.g., calcium chloride solution) that coats and
solidifies the object membrane when a cage 114 is lowered into the
bath via the movement device 120. Once raised from the liquid bath,
the cage 114 delivers the solidified object to an outlet chute 116
of the fourth processing station 108 that is at a lower vertical
position than the inlet chute 112 of the of the fourth processing
station 106.
[0191] The output chute 116 of the fourth processing station 108
delivers the object from the machine 100 to a container (e.g.,
hopper) 134 for rinsing/cleaning, packaging, storage, shipping, or
immediate use and consumption.
[0192] During operation, an object (e.g., a frozen object) is moved
throughout each of the processing stations to form the transport
system. In this example, the frozen object is generally round.
However, in some embodiments, the object is pre-frozen to be other
shapes.
[0193] First, a frozen object, such as a frozen amount of a liquid
food product (e.g., water, juice, soup, soft drink, alcohol, or
other food) is placed onto the inlet chute 112 of the first
processing station 102. In this example, the object is placed on
the inlet chute 112 manually, for example, by a machine operator.
An "Archimedes' Screw" device can optionally be used to introduce
frozen objects one-by-one into the machine, to help prevent the
objects from sticking to each other. In some embodiments, frozen
objects are automatically placed on the inlet chute 112 by a
machine. In some cases, the machine placing the frozen objects on
the inlet chute 112 also molds and freezes, or otherwise forms
liquid into frozen objects.
[0194] Once on the inlet chute 112, the frozen object rolls (or
slides) downward along the inlet chute and stops against the cage
114. Due to an initial position (e.g., an upper position) of the
cage 114 relative to the inlet chute 112, the lower surface of the
cage 114 keeps the object on the inlet chute 112 until the cage 114
is moved to submerge the object in the fluid vessel 122. The
movement device 120 of the first processing station then receives a
signal from the control unit 121 and begins moving the cage 114
downward. Once the cage 114 moves far enough so that object is no
longer blocked by the lower surface of the cage 114, the object
rolls into the cage 114. The cage 114 continues to move downward
until it is fully submerged in the calcium solution (e.g., a 2%
calcium solution) in the fluid vessel 122 and reaches a bottom
position. Once in the bottom position, the object is held in the
calcium solution long enough so that a calcium layer is formed on
the object. In this example, the cage 114 remains at the bottom
position for a submerging time of about 3 seconds to about 15
seconds (e.g., about 5 seconds). After the submersion time, the
movement device 120 moves the cage 114 upwards towards the upper
position. When the cage 114 reaches the upper position, its lower
surface substantially aligns with the outlet chute 116 of the first
processing station 102 so that the object can roll out of the cage
114 and towards the inlet chute 126 of the second processing
station 104 to be deep-frozen.
[0195] When the object rolls from the first processing station
outlet chute 116 to the second processing station inlet chute 126,
the cage 114 of the second processing station 104 is typically in
its upper position. Like the first processing station 102, a lower
surface of the cage 114 of the second processing station 104 holds
the object on the inlet chute 126 until the cage 114 is moved
downward towards its bottom position within the liquid nitrogen
vessel 124. After a brief pause, the movement device 120 of the
second processing station 104 receives a signal from the control
unit 121 and begins moving downward. Once the cage 114 is moved
downward far enough that the object is no longer held in place by
the lower surface of the cage 114, the object rolls into the cage
114. While the cage 114 moves downward into the liquid nitrogen
vessel 124, the object is submerged into liquid nitrogen. Once the
cage 114 reaches its bottom position, it remains in place while the
object undergoes deep freezing due to the liquid nitrogen bath. In
some cases, this also dries the object and allows membrane-forming
materials to crystalize onto and stick to the surface of the
object. In this example, the object is submerged in the liquid
nitrogen for about 45 seconds to about 60 seconds to form a
super-frozen object. Once the object is submerged for the desired
time, the movement device 120 begins moving the cage 114 upwards
towards its upper position. Once the cage reaches the upper
position, the super-frozen object rolls or slides from the cage 114
to the outlet chute 132 of the second processing station 104.
[0196] From the outlet chute 132 of the second processing station
104, the super-frozen object rolls onto the inlet chute 112 of the
third processing station 106 to have a membrane layer applied. Like
the first and second processing stations 102, 104, a lower surface
of the cage 114 of the third processing station holds the
super-frozen object on the inlet chute 112 while the cage 114 is in
its upper position. After a brief pause, the movement device 120 of
the third processing station 106 receives a signal from the control
unit 121 and begins moving the cage 114 downward towards its bottom
position to submerge the super-frozen object in the alginate
solution in the fluid vessel 122. Once the cage 114 is moved
downward far enough that the super-frozen object is no longer held
in place by the lower surface of the cage 114, the object rolls
into the cage 114. While the cage 114 moves downward into the fluid
vessel 122, the super-frozen object is submerged into the alginate
solution. Once the cage 114 reaches its bottom position, it remains
in place while the alginate solution forms a membrane layer around
the object. Typically, greater submersion times in the alginate
tend to create thicker membrane layers around the object. In this
example, the super-frozen object is submerged in the alginate
solution for about 45 seconds to about 60 seconds to form a
membrane layer. Once a membrane is formed having a desired
thickness, the movement device 120 begins moving the cage 114 back
upwards towards its upper position. Once the cage reaches the upper
position, a membrane-covered object rolls or slides from the cage
114 to the outlet chute 132 of the third processing station
106.
[0197] From the outlet chute 116 of the third processing station
106, the membrane-covered object rolls onto the inlet chute 112 of
the fourth processing station 108 to solidify a portion of the
membrane layer. Like the first, second, and third processing
stations 102, 104, 106 a lower surface of the cage 114 of the
fourth processing station holds the membrane-covered object on the
inlet chute 112 while the cage 114 is in its upper position. After
a brief pause, the movement device 120 of the fourth processing
station 108 receives a signal from the control unit 121 and begins
moving the cage 114 downward towards its bottom position to
submerge the membrane-covered object in the calcium solution in the
fluid vessel 122. Once the cage 114 is moved downward far enough
that the membrane-covered object is no longer held in place by the
lower surface of the cage 114, the membrane-covered object rolls
into the cage 114. While the cage 114 moves downward into the fluid
vessel 122, the membrane-covered object is submerged into the
calcium solution. Once the cage 114 reaches its bottom position, it
remains in place while the calcium solution solidifies the outer
surface of the membrane. Typically, the greater submersion times
tend to create thicker, stronger solidified surfaces on the
membrane layers. In this example, the membrane-covered object is
submerged in the calcium solution for about 5 seconds to about 60
seconds to form a membrane layer. When the order is Calcium,
Nitrogen, Alginate, Calcium, the first Calcium is 5 s and the
second Calcium is 60 s. The membrane thickness is also impacted by
the particles in solution. These submersion times have been
observed to form membranes ranging between about 2 and about 7 mm
(e.g., thin membranes, .about.2 mm; membranes with small particles,
.about.3 mm; membranes with large particles up to .about.7 mm)
Often the membranes are about 5 mm thick.
[0198] Once a membrane is formed having a desired thickness, the
movement device 120 begins moving the cage 114 upwards towards its
upper position. Once the cage reaches the upper position, a final
membrane-covered object rolls or slides from the cage 114 to the
outlet chute 116 of the fourth processing station 108.
[0199] From the outlet chute 116 of the fourth processing station
108, the final membrane-covered object rolls into the container 134
for rinsing/cleaning, packaging, storage, shipping, or immediate
thawing, use, and consumption.
[0200] In this example, since the processing stations submerge the
object in different fluids for different submersion times, only one
object is typically processed at a time using the machine 100.
Therefore, when the final membrane-covered object is delivered from
the fourth processing station 108, a new frozen object is placed in
the inlet chute 112 of the first processing station 102. However,
other processing sequences are possible. For example, in some
embodiments, each movement device 120 is configured to submerge
their respective cage 114 for the same submersion times. By
submerging the cages in each processing station for the submersion
time, multiple objects can be processed at the same time without
substantial delay or lag time. Furthermore, with more complex
timing, "holding chambers" in between certain processing stations,
or other minor modifications, different submersion times can be
maintained while also having more than one object processed at a
time, without substantial delay or lag time. A well-run machine may
be able to produce up to about 30, up to about 60, up to about 80,
up to about 100, or more transport systems per hour.
[0201] While the inlet chutes, outlet chutes, and lower surfaces of
the cages have been described as all being inclined at
substantially the same angle, other configurations are possible.
For example, in some embodiments, the inlet chutes, outlet chutes,
and lower surfaces of the cages are arranged at different
inclinations relative to one another
[0202] While certain processing stations and sequences have been
described, the machine can include more or fewer processing
stations and/or processing steps. For example, in some embodiments,
the machine includes additional processing stations for submerging
the object in alginate and calcium to provide additional layers on
the object. In some embodiments, it has been found that applying a
first layer of calcium, a layer of alginate, and a second layer of
calcium, in that order (with or without intervening steps) may
allow for thinner, stronger membranes. Other sequences may give
rise to a variety of membrane properties.
[0203] While the machine has been described as having multiple
movement devices that are configured to move independent of one
another, other configurations are possible. For example, in some
embodiments, the machine has more or fewer movement devices.
[0204] While the machine has been described as advancing an object
along a substantially straight path, other configurations are
possible. For example, in some embodiments, the machine is curved
to advance the object around an arc-like or circular path.
[0205] While the machine has been described with specific
mechanisms and features to transition objects to and from cages
114, including inlet and outlet chutes, other configurations are
possible. For example, in some embodiments, objects can be
transferred to/from cages 114 without the need for inlet and/or
outlet chutes. In some embodiments, the relative heights of the
cages 114 and inlet and outlet chutes can vary, depending on the
designs of each, and the vertical position of the cages 114 at
different times.
[0206] In some embodiments, the machine includes one or more
aesthetic auditory and/or visual stimulations. For example, in some
embodiments, the machine includes audio or visual (e.g., strobe
lights, neon lights, colored lights or sequences, or other visual
stimulation) that coincides with the object being moved between the
various stations. In some embodiments, consumers select a specific
consumable substance, membrane characteristics (e.g., flavor and/or
texture), and shell characteristics before activating the machine.
The consumers can then watch as their selected transport system is
made. In some embodiments, this can provide a "custom-made" and
rapidly formed edible transport system for immediate consumption.
In some embodiments, this can provide a more robust transport
system for longer-term use or storage. In some embodiments, the
machine is enclosed in a substantially transparent or translucent
protective case. In some embodiments, the machine is enclosed in a
more opaque protective case.
[0207] While the fluid vessels have been described as containing
certain solutions for forming a substantially homogenous membrane
layer around the object, other configurations are possible. For
example, in some embodiments, the solutions contain any of various
particles, substances, or materials to modify the texture,
composition, structural capabilities, flavor, or other properties
of the membrane layer.
[0208] While the machines, systems, and methods disclosed herein
have been described as being configured to receive, handle, and
enclose a typically frozen substance in a membrane, other
approaches are possible. For example, in some embodiments, a liquid
or semi-solid inner material (e.g., in a non-frozen state) that
contains divalent cations is dispensed directly into an alginate
solution to form an initial membrane layer that is structurally
suitable for handling the inner material and the membrane layer.
The membrane-covered inner material can then be removed from the
alginate solution (e.g., lifted from the alginate solution), in
some cases then submerged in calcium solution (e.g., lowered into
the calcium solution), and then further processed in a similar
manner as described above, for example, with reference to the
machine 100.
[0209] The alternative approach can thus reduce or eliminate the
steps of freezing the inner material to form a frozen object to be
submerged in liquid nitrogen, a first calcium solution, an alginate
solution, and then a second calcium solution. Additionally, the
machine for producing the transport system can be simplified, for
example, by eliminating the processing station having a liquid
nitrogen bath.
Example 1
Preparation of a Reconstituted Orange
[0210] A reconstituted orange is obtained by the following
process.
[0211] 1) Orange juice is frozen in a desired shape. 2 ounces of
orange juice are poured into a container of desired shape--in this
case, a container with two semi-spherical concave shapes.
[0212] 2) The container with the orange juice is then submerged
into a bath of liquid nitrogen (-196 degrees Celsius) for a period
from 10 to 30 seconds to form a super-frozen object.
[0213] 3) Two orange semi-spheres are then removed from the
container and attached together to resemble the shape of an orange
sphere.
[0214] 4) Upon attachment, the frozen juice shape is then submerged
into an alginate bath. This forms an inner layer around the orange.
Alginate (alginic acid) is an anionic polysaccharide. It is a
copolymer -(M)m-(G)n-, composed by mannuronate M (manurronic acid)
and guluronate G (guluronic acid) monomers respectively. As the
solid is very cold, alginates freeze on the surface. Thus, the
thickness of the final jelly membrane is readily tunable. Greater
submersion times in the alginates will generally create a thicker
jelly membrane on the solid. In this example, the object is
submerged in the alginate solution for about 5 seconds to 20
seconds to form a membrane layer that is that is 0.5 mm to 2 mm
thick.
[0215] Notably, liquid nitrogen induces a "dried and cold" surface,
which is the reason alginates adhere easily on this surface.
Skipping the submersion of the juice into liquid nitrogen by, for
example, utilizing an alternative freezing system, puts the solid
in contact with the alginate solution at room temperature
(approximately 20 degrees Celsius), which makes the solution melt
quickly on the solid surface. This creates a liquid film between
the solid and the alginate solution, consequently making it
difficult to stabilize a homogeneous membrane.
[0216] 5) The frozen shape enveloped with alginate solution is then
again briefly submerged into a liquid nitrogen bath (-196 degrees
Celsius) for a period of 10 seconds. This step cools, dries, and/or
solidifies the inner layer.
[0217] 6) The orange juice covered with alginate is submerged into
a solution (e.g., calcium chloride solution) which solidifies with
the alginates into an edible membrane, with the orange juice
inside, which can be allowed to unfreeze. Similar to the alginate
layer deposition stage, greater submersion time in the calcium
chloride solution generally creates a thicker membrane. In this
example, the object is submerged in the alginate solution for about
10 seconds to 30 seconds to form a membrane/shell layer that is 2
mm to 6 mm thick. The membrane/shell is now able to effectively
contain the juice within this edible structure.
Example 2
Preparation of a Reconstituted Grape Containing Wine
[0218] A reconstituted wine-bearing grape is obtained by the
following process.
[0219] 1) Wine is frozen in a desired shape. In this example, 1
ounce of wine with a pH level of 3.5 is used. The ounce of wine is
poured equally into two elongated semi-spherical containers.
[0220] 2) The container with the wine is then submerged into a bath
of liquid nitrogen (-196 degrees Celsius) for a period from 20 to
40 seconds to turn liquid wine into a super-frozen object. This
process stabilizes the liquid and enables the further steps of
deposition of membranes and encapsulating layers around the
wine.
[0221] 3) The frozen shape is then submerged into a bath of
polyglutamic acid for a period of about 5 seconds to about 10
seconds to form a membrane layer that is about 0.5 mm to about 1 mm
thick. Because the object is very cold, the polyglutamic acid
immediately freezes on the surface, forming the first membrane
layer. This is an important step, for that membrane layer is both
edible and acid-resistant around the coated wine.
[0222] 4) To prepare the object for the deposition of the second
layer, the object is re-frozen again by being re-submerged into a
bath of liquid nitrogen for a period from about 5 seconds to about
10 seconds.
[0223] 5) The frozen object is then submerged into an alginate
solution with a 10% concentration of grape particles for a period
from about 20 seconds to 30 seconds. This action forces the
alginate to freeze and form a second membrane layer around the
first membrane that is acid-resistant. The presence of grape
particles in the alginate solution gives the wine object a real
grape flavor.
[0224] 6) The frozen wine object with the two membranes is finally
submerged into a solution (e.g., calcium chloride solution) for a
period from about 10 seconds to about 20 seconds which forms a
layer that is about 1 mm to 2 mm thick. This step solidifies the
outer membrane and orange juice in an edible container.
Example 3
Preparation of a Soda can Made of Fruit-Tasting Gellan Gum
[0225] A soda-bearing container with edible outer shell is obtained
by the following process.
[0226] 1) Soda is frozen in a desired shape. In this example, 3
ounces of soda with a pH level of 2.5 are used. The ounces of soda
are poured into a soda can-shaped container with an open top.
[0227] 2) The container with the soda is then submerged into a bath
of liquid nitrogen (-196 degrees Celsius) for a period from 10 to
20 seconds to turn the soda into a super-frozen object. This
process stabilizes the liquid and enables the further steps of
deposition of membranes and encapsulating layers.
[0228] 3) The frozen shape is then submerged into a bath of
chitosan-citrate for a period of about 5 seconds to about 10
seconds to form an edible, acid-resistant membrane around the soda
that is about 0.5 mm to about 1 mm thick. Because the object is
very cold, the chitosan-citrate solution immediately freezes on the
surface, forming the first membrane layer. This is an important
step, for that membrane layer is both edible and acid-resistant
around the soda.
[0229] 4) The object is then submerged in a gellan gum hot
solution. Gellan gum is a polysaccharide, consisting of two
residues of D-glucose and one of each residue of L-rhamnose and
D-glucoronic acid. This polysaccharide is a good candidate for this
process because, contrary to alginates, the gel is mechanically
very stable and rigid, and it keeps the form perfectly. The gellan
gum solution contains an 8% concentration of fruit particles, which
endow the gellan gum solution with a distinct fruit flavor.
[0230] 5) As the surface of the object is cold, the gelation occurs
suddenly.
[0231] 6) The frozen soda melts slowly into a liquid, which is then
firmly embedded in the gellan membrane.
Example 4
Preparation of an "Orange"
[0232] In another exemplary process, we prepared an "orange" using
the following steps: [0233] 1) Orange juice was frozen in spherical
mold. [0234] 2) The orange juice sphere was submerged into a bath
of calcium solution (e.g., calcium chloride solution). Submerging
the solid object into the calcium solution provides a calcium layer
on the solid object that produces a higher quality membrane layer.
[0235] 3) The calcium-coated orange juice sphere was then further
cooled in liquid nitrogen. [0236] 4) The resulting solid was
submerged in a sodium alginate solution. The alginate solution
included small pieces of orange peel, and orange flavoring. As the
solid is very cold, alginates freeze on the surface. Thus, the
thickness of the final jelly membrane is readily tunable. [0237] 5)
After the desired time needed to achieve the desired thickness of
the membrane, the covered solid was placed in calcium solution
again (e.g., calcium chloride solution), leading to further
gelation. [0238] 6) The membrane-covered frozen solid is rinsed
(e.g., in water). The liquid within the calcium-coated membrane is
allowed to melt gradually.
Example 5
Preparation of an Alginate Shell Containing Particles
[0239] By adjusting the properties of an alginate solution, a
membrane can be designed to be stronger, thinner/thicker, or taste
in a particular way, by adding suspended particles of food, e.g.
chocolate, nuts, seeds, caramel, fruit or vegetable fragments
(e.g., orange rind), or other particles at least partially
insoluble in water.
[0240] The particles can be sized (e.g., chosen or formed) such
that the maximum dimension of the container formed by the membrane
is about 10 or 20 or 50 or 100 times larger (or more) than the
maximum dimension of the particles.
[0241] Often these particles will be charged (i.e., most particle
surfaces have some charge or zeta potential). This charge can be
modified by the way each particle is created, its size, and the
nature of the particle surface. Surfactants can be added to enhance
the charged nature and the ionic atmosphere of the water can also
be modified beneficially. When in solution (e.g., alginate or an
aqueous medium), these particles (assuming they are zwitterionic or
oppositely charged to the membrane forming material, such as the
alginate) will undergo strong or weak associations with alginate
but not so strong as to cause gel formation. When in contact with
calcium, for example, particles will form with alginate a gelled
membrane through interaction of the calcium and food particles
trapped within the membrane, possibly strengthening it, improving
flavor, etc. FIG. 8 schematically illustrates the interaction
between positively charged particles (e.g., Ca.sup.2+ or Mg.sup.2+)
with negatively charged alginate or food particles. The maximum
weight of the added material (e.g., chocolate particles) relative
to the alginate, can be quite large, i.e., far larger than 1:1
ratio of particles to alginate by mass. This will depend on the
desired membrane nature as well as the nature of the particles and
the interactions they may have with calcium and alginate.
[0242] These same methods can be extended to many kinds of small
particles with a charge, thus creating a new class of membrane,
formed by a charged polymer, such as alginate, and charged
particles, with or without the addition of a multivalent cation
such as calcium.
[0243] FIG. 9 illustrates various transport systems having membrane
layers containing different particles (e.g., edible particles). By
way of an example, membrane layers can include differently sized
particles, different types of particles, or different orientations
or configurations of particles. The membrane layers of the
transport system can have various sized characteristic dimensions
(e.g., diameters). In some embodiments, the diameter of a membrane
layer is greater than 1.5 centimeters (e.g., 2 centimeters, 3
centimeters, 4 centimeters, 5 centimeters, 7.5 centimeters, 10
centimeters, 15 centimeters, or 20 centimeters, or greater).
Additionally, the transport systems can be enclosed in various
shells for packaging, transportation, or storage.
[0244] Referring to FIG. 10, in some embodiments, a membrane layer
around an ingestible substance includes large particles suspended
in the alginate polymer matrix. The large particles can provide
structural stability to the membrane and help reduce the likelihood
of deformation or the membrane. Such a membrane can have an unusual
(e.g., non-spherical) shape. Additionally, large particles can
reduce the likelihood of evaporation of the membrane and/or the
fluid inside the membrane. Having embedded particles exposed to the
exterior of the membrane can also provide a more rigid and/or less
sticky surface for holding the vessel. The large particles can have
a characteristic dimension (e.g., mean diameter of a sphere or
length or radius of a cylinder) that is, for example, roughly about
1 mm to about 30 mm (e.g., about 2 mm to about 5 mm) In some
embodiments, the large particles have a diameter that is less than
1/5, less than 1/10, or less than 1/20 of the diameter of the
membrane layer.
[0245] Some examples of large particles are large seeds (e.g.,
sesame seeds, linseed), grains, puffed grains (e.g., puffed quinoa
or puffed rice), fruit or vegetable pieces (e.g. lemon or orange
peel, rind, zest), and nuts. In some cases, these are prepared by
blending or grating. In some embodiments, the membrane layer
includes one or more different types of large particles.
[0246] Referring to FIG. 11, in some embodiments, a membrane layer
includes small particles suspended in the alginate polymer matrix.
The small particles typically have a characteristic dimension
(e.g., diameter) that is less (e.g., much less) than 1/10 or 1/50
or 1/100 of the diameter of the membrane. Such small particles can
also improve the evaporation properties of the membrane layer, some
structural stability, and improve the texture and handling of the
vessel. For example, the small particles can have a diameter that
is, for example, roughly about 0.1 microns to about 3 mm (e.g.,
about 0.2 mm to about 1.5 mm).
[0247] Some examples of small particles are small seeds (e.g.,
poppy seeds, chia seeds), small grains, pulverized fruit or
vegetable skin, and pulverized seeds. In some embodiments, the
membrane layer includes one or more different types of small
particles.
[0248] Referring to FIG. 12, in some embodiments, a membrane layer
includes a mixture of both the large and small particles suspended
in the alginate polymer matrix. In some embodiments, a
characteristic dimension (e.g., diameter) of the small particles is
less than 75% (e.g., less than 50%, less than 25%, less than 10%,
less than 5%, or less than 1%) of a corresponding characteristic
dimension of the large particles also suspended in the membrane. In
some embodiments, a ratio by weight of the large particles
suspended in the membrane to the small particles suspended in the
membrane is about 1:2 to about 2:1. For example, an edible bottle
may have roughly 4 grams puffed quinoa, 2 grams poppy seeds, and 2
grams sesame seeds.
[0249] The membrane layer having both large and small particles has
been shown to produce better particle packing and arrangement
within the membrane layer, possibly better structural integrity,
reduced water evaporation from the membrane or the fluid contained
therein, and forming more useful textures than membrane layers
having only large or small particles.
[0250] For example, samples having puffed quinoa, linseed, sesame
seed, poppy seed, and/or chia seed were tested. The tested samples
with both large and small particles were shown to maintain adequate
evaporation and structural properties for up to 1-2 weeks, whereas
similar membrane layers having no particles suspended in the
membrane were shown to maintain similar structural properties for
only 48 hours. Membranes with only large or small particles, or
with fewer particles, were shown to generally maintain similar
structural properties for an intermediate duration (i.e., in some
cases, between 48 hours and 1 week).
[0251] It is also important to note that particles of a variety of
sizes can be used together, even if the sizes do not clearly
correspond to "large" and "small". The distinction between large
and small particles described here is meant to be exemplary of
having particles of more than one typical size in a membrane. In
some embodiments, there will be one kind of "large" particle and
one kind of "small" particle; in other embodiments, there may be
more than two kinds (i.e. characteristic sizes) of particles, or
there may be more than one kind of "large" particle, or there may
be more than one kind of "small" particle, etc. Overall, the
mixture of larger and smaller particles generally leads to tighter
packing of the particles.
[0252] In some embodiments, transport systems are formed as
non-spherical, non-uniform shapes. Referring to FIG. 13, a membrane
of a transport system can include ridges or features for aesthetic
and/or structural purposes. As discussed below, in some
embodiments, the transport system is constructed to resemble
naturally occurring objects (e.g., fruits and vegetables). In some
cases, the membrane is formed to be non-spherical by forming a
non-spherical object on which the membrane is applied. For example,
to make a cylindrical membrane, a cylindrical frozen object can be
molded or sculpted and a membrane subsequently formed thereon.
However, non-spherical or non-uniform shapes are also created by
other means. For example, in the membrane solutions, random
particle arrangements, agglomeration, higher viscosity, and
particle packing during the formation of the membrane, can lead to
unusual shapes. It is believed that larger particles in the
membrane tend to increase the likelihood of getting unusual
(non-spherical) shapes, and that these also increase the overall
rigidity of the membrane. Such non-homogeneous shapes can be used
to create "substructures" in the membrane, whereby perhaps taste,
dosage release, or other properties are modulated by the presence
of agglomerates, or other particle formations.
Example 6
Protective Effects of Inner Membrane
[0253] To demonstrate that a hard, external, biodegradable membrane
can be protected from the water that it contains by a soft internal
membrane, e.g., produced by calcium alginate, we produced outer
shells of polylactic acid (PLA) and exposed them to either water or
to water with a membrane of calcium alginate between the water and
the PLA. We exposed the PLA shells, with and without the calcium
alginate membranes, to 45 degrees C. external temperatures for 30
days and then observed the PLA shells afterward.
[0254] In the presence of water and no calcium alginate membrane,
the PLA shells became opaque, reflecting a degradation of the PLA
shell through contact with water. In contrast, the PLA shells
separated from water by a calcium alginate membrane remained
transparent, indicating little or no degradation.
[0255] Additionally, the PLA surface in the presence of the
alginate membrane remained relatively smooth. In contrast, the
surface of the PLA shell exposed to water without the intervening
calcium alginate membrane remained comparatively rough. This is
understood to indicate that the calcium alginate membrane protects
the PLA shell from degradation due to the presence of the internal
liquid.
[0256] In some embodiments, the transport systems are enclosed in
shell made of an ingestible shell material. The shell material is
generally harder and more structurally resilient at room
temperature than the membrane layer. The shell layer can be made
from various edible or biodegradable materials, such as, for
example, isomalt, poly(lactic acid) (PLA), caramel, bees wax,
chocolate, hard candy, pastry shells, cookies, wafers, waffles, or
other materials. FIG. 14 illustrates a translucent shell made of
isomalt that is roughly 2 mm in thickness.
[0257] Shells can be made of edible materials that are relatively
solid and dry at room temperatures but become liquid at higher
temperatures. For example, isomalt and caramel have been used. In
one embodiment, translucent isomalt shells have been prepared as
follows: [0258] Mixing 3 parts isomalt powder with 1 part water
[0259] Heating to approximately 170 degrees C. [0260] Pouring into
molds for making spheres (i.e. a pair of "half sphere" molds)
[0261] Allowing to cool for roughly 5 minutes [0262] The isomalt in
contact with the mold surface cools and hardens more rapidly than
the rest of the isomalt, so this more-liquid isomalt can be removed
(e.g. poured out) from the mold, leaving an "empty", harder shell
in the shape of the mold. [0263] A membrane-enclosed vessel may be
added now to a first half of a spherical isomalt shell [0264] A
second half-sphere isomalt shell can be joined to the first, the
two connected and sealed by wetting the isomalt at the joining
edges (making the isomalt sticky) and allowing the shell to dry
[0265] Caramel shells have been prepared similarly, heating to 130
degrees C. For both caramel and isomalt, the temperatures to which
they are heated for melting tend to yield, upon cooling, harder,
more stable solids.
[0266] Like the membrane layer, particles can be added to the
shells to change the structure, appearance, stability, taste,
texture, "stickiness", humidity, or other characteristics of the
shell, and/or reduce evaporation of internal liquid. Particles
added to the shell can include sesame seeds, puffed quinoa, or
other particles mentioned. Referring to FIG. 15, for example, in
some embodiments, a shell includes multiple, different types of
particles (e.g., puffed quinoa, linseed, sesame seeds, chia seeds,
and poppy seeds) distributed throughout the isomalt shell. In this
particular embodiment, soluble apple flavoring, green coloring
agents, and citric acid, were also added to the shell.
[0267] In some embodiments, a glazing agent such as shellac (E904)
can be used to help improve the impermeability of a shell (or
membrane) at least temporarily. Shellac has also been used in the
preparation of isomalt shells in molds. Applied to the mold surface
directly, it can act as a temporary "glue" and hold in place food
particles against the mold surface. After liquid isomalt is poured
in, the particles then adhere to the isomalt, and end up on the
external surface of the isomalt shell. Particles can also be added
to the external face of an isomalt shell by adding moisture,
causing it to become sticky, and rolling the shell in the particles
or otherwise attaching the particles to the shell. Among other
advantages, having particles on the exterior of the shell can
provide a way to handle the vessel that minimizes direct contact
with the shell, which in some cases (e.g. isomalt) is sensitive to
humidity and may be sticky and unpleasant to touch.
[0268] Further research has shown that mixing one of the
membrane-forming substances, such as calcium solution, with the
shell liquid, such as isomalt, may be another method to create more
stable vessels. In one embodiment, a solid (e.g. frozen) edible
substance can be dipped into the isomalt+calcium solution, and then
in an alginate solution, to create a protective layer. Gum arabic
has been used in such studies to vary the viscosity of the
solutions.
[0269] Other studies are directed toward the addition of particles
to the inside of the shell, and the addition of powders to the
shell (outside, inside, or throughout), to enhance the
humidity-barrier, structural, aesthetic (e.g., opacity), or other
properties of the shell.
[0270] Other types of shells are possible. FIGS. 16a-16c show an
example of a shell and a method for enclosing a transport system
within a shell. First, referring to FIG. 13a, a transport system
can be placed into a lower, bowl-like portion of a shell. In this
example, the transport system contains a pear flavored filling
encased in a membrane. The shell can be made from a commercially
available edible food container or a container that is made
specifically for the transport system that it will contain. The
lower portion is typically sized and configured to enclose or
contain at least about 50% of the volume of the transport system.
In this example, the container is a commercially available waffle
cone bowl.
[0271] Referring to FIG. 16b, an upper portion of the shell can be
placed on top of the lower portion to enclose the transport system.
The upper portion can be substantially the same as the lower
portion to form a generally symmetrical shell. In this example, the
upper portion, like the lower portion, is a commercially available
waffle cone bowl (e.g., the same waffle cone bowl as the lower
portion). The upper portion is placed onto the lower portion to
enclose the transport system in a clamshell manner. The upper and
lower portions can be bonded to one another or they can include
mating features to secure the shell together. In some embodiments,
the shell can be implemented in other shapes and configurations.
For example, a flat wafer could be used as the top portion of the
shell.
[0272] Once assembled, the shell can be coated by a sealing
material. The sealing material can bond the upper and lower
portions of the shell to one another, as well as reduce the
likelihood that the shell will degrade (e.g., due to environmental
conditions). The sealing material can also reduce the likelihood
that moisture will pass from inside the shell to outside the shell,
which could result in water evaporating from the membrane layer of
the transport system. Referring to the FIG. 16c, the enclosed shell
is covered in an edible sealing material (e.g., wax, frosting,
glaze, icing, or other spreadable food product). In one example
(shown in FIG. 16c), an edible wax is applied to the shell that
forms a hard outer surface that can dry or set to have a touchable
surface that is not sticky to the touch when cooled (e.g., to room
temperature). As a result, the enclosed transport system and shell
can generally be handled for consumption. In another example (shown
in FIG. 16c), alternatively or additionally, a sealing substance
(e.g., oil) is applied to the inner surfaces of the shell portions.
The oil can absorb into the shell and reduce the likelihood that
moisture will pass through the shell. In some embodiments, the
shell is pre-treated with the oil applied to the inner surfaces of
the shell).
[0273] These types of shells can help preserve the structural
integrity and flavors of the transport systems that they enclose.
In this example, both the waffle cone bowl covered in wax and the
waffle cone bowl with oil applied were tested relative to one
another. Similar transport systems were prepared and enclosed in
each of the two waffle bowl shells. One of the shells was treated
with oil and the other shell had a wax coating applied. The two
shells were exposed to environmental tests and the waffle bowl
coated in wax was shown to preserve the structural and flavor
characteristics of the pear flavored transport system longer than a
similar transport system enclosed in the waffle bowl treated with
oil.
Example 4
Barrier Layers Between Shells and Membranes
[0274] In some embodiments, a barrier layer is arranged between the
membrane layer of the natural transport system and the shell.
Barrier layers can be made of various materials (e.g., wax paper,
thin plastic, caramel, or edible waxes) to help (i) reduce the
evaporation of materials from the inner membrane or its contents;
(ii) sequester degradation products of the inner membrane or its
contents; and/or (iii) reduce the likelihood that the membrane
layer substantially sticks to or becomes bonded with the shell
during storage or transportation. This can further protect, and
increase the longevity, of the outer shell. By way of an example,
FIGS. 17a-17d illustrate packaging a transport system into a shell
with a barrier layer between the membrane layer of the transport
system and the shell. FIG. 17a shows a piece of wax paper cut into
a pattern placed on top of a bottom half of a shell. The wax paper
pattern is formed so that the wax paper can conform to the
substantially spherical inner surfaces of the shell. FIG. 17b shows
the wax paper inserted down into the bottom half of the shell. With
the wax paper inserted into the bottom half of the shell, the
transport system can be placed into the bottom half of the shell
inside the wax paper. As shown in FIG. 17c, with the transport
systems inside the wax paper, upper portions of the wax paper can
be wrapped onto and around an upper portion of the transport
systems, which substantially surrounds the membrane layer with the
wax paper. With the wax paper surrounding the transport system, a
top half of the shell can be placed onto the bottom half of the
shell to enclose the transport system. As shown in FIG. 17d, the
top half can be placed on and attached to the bottom half. In this
particular embodiment, the shell is made of isomalt, and the two
molded portions can be attached to each other by humidifying (e.g.,
adding small amounts of water) to the edges to be attached; this
causes the isomalt to become sticky, and the two portions can be
thus secured together. Another example of how such portions may be
attached is by adding a separate amount of melted isomalt. Similar
techniques can be used for other shells, such as caramel shells. By
way of another example, referring to FIG. 18, a transport system
can also be packaged in a wafer, waffle-like material. In such
systems, a barrier layer may be particularly useful.
Example 6
Systems for Producing Transport Systems
[0275] FIG. 18 is a perspective view of an exemplary fluid
enclosing system 10 for coating objects to form natural transport
systems. The fluid enclosing system 10 includes a fluid delivery
apparatus 100, and at least one reactor module 200 for coating an
object (e.g., a frozen object) with a membrane layer. Other details
and disclosure about the fluid enclosing system 10 can be found in
International Publication Number WO 2011/103594 A1, the contents of
which are hereby incorporate by reference in their entirety.
[0276] FIG. 20 is a front view of another exemplary fluid enclosing
system 20 for coating objects to form natural transport systems.
The fluid enclosing system 20 includes multiple processing stations
in which an object (e.g., a frozen object) is raised and lowered
into multiple fluid baths. The object is lowered into the multiple
fluid baths to enclose the object in a membrane layer. Other
details and disclosure about the fluid enclosing system 20 can be
found in U.S. Provisional Patent Application 61/591,225, filed on
Jan. 26, 2012, U.S. Provisional Patent Application 61/601,866,
filed on Feb. 22, 2012, U.S. Provisional Patent Application
contents of which are incorporated herein by reference in their
entirety. Other related details and disclosures can be found in
U.S. Provisional Patent Application 61/591,054, filed on Jan. 26,
2012, U.S. Provisional Patent Application 61/591,233, filed on Jan.
26, 2012, U.S. Provisional Patent Application 61/591,262, filed on
Jan. 26, 2012, U.S. Provisional Patent Application 61/601,852,
filed on Feb. 22, 2012, U.S. Provisional Patent Application
61/647,721, filed on May 16, 2012, U.S. Provisional Patent
Application 61/713,138 filed on Oct. 12, 2012, U.S. Provisional
Patent Application 61/713,100 filed on Oct. 12, 2012, and U.S.
Provisional Patent Application 61/713,063 filed on Oct. 12, 2012,
contents of which are incorporated herein by reference in their
entirety.
Example 7
Compositions and Recipes of the Transport System
[0277] Membrane layer and inner liquid compositions to be used in
the transport systems shown, e.g., in FIGS. 9-13 can include
various ingredients to achieve different results (e.g., different
flavors or textures) based on the requirements or needs of the
intended end user. Several examples of membrane layer compositions
and liquids to be enclosed by membrane are provided below.
[0278] In some embodiments, transport systems are made from various
ingredients to be consumed as a food product (e.g., as a component
in a meal or a dessert). Examples of membrane layer compositions
and corresponding liquids to be enclosed by the membrane are
provided in the tables below.
Example 7A
Compositions and Recipes: Cocktails/Alcohol Beverages
[0279] In some embodiments, transport systems are comprised of
various ingredients of an alcohol beverage (e.g., a cocktail).
Examples of membrane layer compositions and corresponding cocktail
beverages to be enclosed by the membrane are provided in the tables
below. While certain combinations of membranes and inner liquids
are provided herein, other combinations are possible, or neat
solutions of alcohol drinks are possible. Membrane transport
systems with the following ingredients and formulations may be
constructed as described or with alternative methods of preparation
as described herein.
TABLE-US-00001 TABLE 7.1A Kir Cocktail Inner Liquid Ingredient Mass
per 1000 g Blackberry Liqueur 400 g Apple Grape Blackcurrant Juice
600 g
TABLE-US-00002 TABLE 7.1B Membrane Ingredient Mass per 1000 g
Sodium Alginate (1.5% solution) 878 g Sugar 120 g Apple Flavoring
(e.g., from 2 g Givaudan company)
TABLE-US-00003 TABLE 7.2A 1084 Cocktail Inner Liquid Ingredient
Mass per 1000 g Triple sec (e.g., Cointreau) 188 g Cranberry Juice
250 g Grapefruit Juice 312 g Strawberry Syrup 250 g
TABLE-US-00004 TABLE 7.2B Membrane Ingredient Mass per 1000 g
Sodium Alginate (1.5% solution) 778 g Sugar 120 g Strawberry Syrup
(e.g., Teissere 100 g brand) Strawberry Flavoring (e.g., from 2 g
Firmenich company)
TABLE-US-00005 TABLE 7.3A Blue Monster Cocktail Inner Liquid
Ingredient Mass per 1000 g Triple sec (e.g., Cointreau) 150 g
Curacao 100 g Schweppes 750 g
TABLE-US-00006 TABLE 7.3B Membrane Ingredient Mass per 1000 g
Sodium Alginate (1.5% solution) 812 g Sugar 120 g Orange peel from
non-treated 50 g (natural) oranges Sodium Citrate 3 g
TABLE-US-00007 TABLE 7.4A Vodka Cocktail Inner Liquid Ingredient
Mass per 1000 g Vodka (e.g., Grey Goose) 400 g Water 350 g Amaretto
750 g Creme Cacao 80 g Caramel liquor 40 g
TABLE-US-00008 TABLE 7.4B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 980 g Powder of vanilla beans 5
g
TABLE-US-00009 TABLE 7.5A Plain Parroquet Cocktail Inner Liquid
Ingredient Mass per 1000 g Ricard (Pernot Ricard) 250 g Water 750
g
TABLE-US-00010 TABLE 7.5B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 770 g Sugar 50 g Green Mint Syrup
140 g Frozen Mint Syrup 40 g
TABLE-US-00011 TABLE 7.6A Fruity Cocktail Inner Liquid Ingredient
Mass per 1000 g Blackberry Liquor 50 g Grapefruit Vodka 300 g
Sprite 400 g Orange Juice 250 g
TABLE-US-00012 TABLE 7.6B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 827 g Sugar 120 g Orange Peel 50 g
Sodium Citrate 3 g
TABLE-US-00013 TABLE 7.7A Pina Colada Inner Liquid Ingredient Mass
per 1000 g Pineapple Juice 460 g Coconut Liquor 300 g Rum 240 g
TABLE-US-00014 TABLE 7.7B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 870 g Sugar 80 g Grated coconut 50
g
TABLE-US-00015 TABLE 7.8A Ladies Cocktail Inner Liquid Ingredient
Mass per 1000 g Vodka 300 g Cranberry Juice 400 g Lime Syrup 50 g
Raspberry Syrup 100 g Lime Juice 70 g Contreau 80 g
TABLE-US-00016 TABLE 7.8B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 876 g Sugar 80 g Grated lime peel
40 g Sodium Citrate 4 g
TABLE-US-00017 TABLE 7.9A Irish Coffee Cocktail Inner Liquid
Ingredient Mass per 1000 g Water 432 g Lyophilized coffee 18 g
Whiskey 300 g Coffee Liquor 180 g Sugar 70 g
TABLE-US-00018 TABLE 7.9B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 880 g Maple Syrup 120 g
TABLE-US-00019 TABLE 7.10A Tiramisu Inner Liquid Ingredient Mass
per 1000 g Coffee 600 g Amaretto 200 g Sugar Syrup (e.g., simple
syrup) 200 g
TABLE-US-00020 TABLE 7.10B Membrane Ingredient Mass per 1000 g
Sodium Alginate 15 g Sugar 120 g Cocoa Powder 60 g Water 1
Liter
Example 7B
Compositions and Recipes: Beverages
[0280] In some embodiments, transport systems are comprised of
various ingredients to be flavored like a beverage (e.g., soft
drinks, energy drinks, juice, coffee/tea). Examples of membrane
layer compositions and corresponding beverages to be enclosed by
the membrane are provided in the tables below. While certain
combinations of membranes and inner liquids are provided together,
other combinations are possible, or neat solutions of beverage
drinks are possible. Membrane transport systems with the following
ingredients and formulations may be constructed as described or
with alternative methods of preparation as described herein.
TABLE-US-00021 TABLE 7.11A Cucumber Drink Inner Liquid Ingredient
Mass per 1000 g Cucumber flavoring 2 g Water 998 g
TABLE-US-00022 TABLE 7.11B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 968 g Sodium citrate 2 g Grated
Cucumber Skin 30 g
TABLE-US-00023 TABLE 7.12A Black Forest Dessert Inner Liquid
Ingredient Mass per 1000 g Dark Chocolate 400 g Cherry Syrup 200 g
Kirsch 100 g Water 300 g
TABLE-US-00024 TABLE 7.12B Membrane Ingredient Mass per 1000 g
Sodium Alginate 15 g Sugar 120 g Concentrated Cherry Juice 100 g
Cherry Flavoring (e.g., from A M 2 g Todd company) Water 1 Liter
Sodium Citrate 5 g
TABLE-US-00025 TABLE 7.13A Orange Juice Inner Liquid Ingredient
Mass per 1000 g Orange Juice 432 g
TABLE-US-00026 TABLE 7.13B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 827 g Sugar 120 g Orange Peel 50 g
Sodium Citrate 3 g
TABLE-US-00027 TABLE 7.14A Coffee Drink I Inner Liquid Ingredient
Mass per 1000 g Liquid Coffee extract 70 g Sugar 80 g Liquid cream,
35% fat 520 g Whole milk 330 g
TABLE-US-00028 TABLE 7-14B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 830 g Cacao powder 80 g Sugar 90
g
TABLE-US-00029 TABLE 7.15A Coffee Drink II Inner Liquid Ingredient
Mass per 1000 g Dried Coffee powder 40 g Sugar 80 g Liquid cream,
35% fat 550 g Whole milk 330 g
TABLE-US-00030 TABLE 7.15B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 830 g Cacao powder 80 g Sugar 90
g
TABLE-US-00031 TABLE 7.16A Almond Membrane with Pear Juice Inner
Liquid Ingredient Mass per 1000 g <<Nectar de poire>>
(e.g. mix of 1000 g pear syrup, juice, puree, sugar, and/or
water)
TABLE-US-00032 TABLE 7.16B Membrane Ingredient Mass per 1000 g
Sodium Alginate 15 g Sugar 120 g Cookie/Biscuit Flavoring (e.g., 2
g from Givaudan company) Powdered almond 60 g Water 1 Liter
TABLE-US-00033 TABLE 7.17A Lemonade in Lemon Membrane Inner Liquid
Ingredient Mass per 1000 g Lemonade/Lemon Juice (e.g., 1000 g from
Minute Maid .RTM.) or squeezed-lemon juice, e.g. from Andros)
TABLE-US-00034 TABLE 7.17B Membrane (sodium alginate) Ingredient
Mass per 1000 g Sodium Alginate 15 g Sodium Citrate (optional) 5 g
Powdered Sugar 120 g Peels of 6 untreated (natural) lemons Mineral
Water 1 Liter
TABLE-US-00035 TABLE 7.17C Membrane (calcium lactate) Ingredient
Mass per 1000 g Calcium lactate 20 g Water 1 Liter
TABLE-US-00036 TABLE 7.17D Rinsing Solution Ingredient Mass per
1000 g Pulp and juice of 6 lemons Water 1 Liter A few drops of food
coloring, e.g. yellow E102
Method of preparation for lemon: Before creating the transport
system (e.g., 24 hours before), freeze the lemon inner liquid into
molds to form balls having a diameter of about 4 to 5 cm. Set aside
in freezer.
[0281] In a pot, combine the sodium alginate and mineral water,
then heat over a low heat until it simmers. Remove from heat and
combine the prepared sodium alginate solution with the sugar and
the lemon peels. Place in a blender and blend until homogeneous.
Keep refrigerated.
[0282] Prepare the calcium solution by mixing 20 g of calcium
lactate with 1 liter of water, and place this solution in two
separate containers.
[0283] In another container, prepare the rinse solution by mixing 1
liter of water, the pulp and juice of 6 lemons, and the few drops
of yellow food coloring (e.g., E102).
[0284] Place the liquid nitrogen in a suitable container.
[0285] Remove the lemon ice cubes from the freezer.
[0286] Dip one of the lemon ice cubes into the liquid nitrogen for
1-60 seconds and then dip it into the first container of calcium
solution for 1-60 seconds.
[0287] Remove the ice cube from the calcium solution and dip it
back into the liquid nitrogen for 1-60 seconds and then into the
calcium solution for 1-60 seconds.
[0288] Dip the ice cube again in liquid nitrogen for 1-60 seconds
and then place it in the alginate solution.
[0289] After 1-60 seconds, gently remove the ice cube from the
alginate solution and place it in the second container of calcium
solution. Leave the ice cube in the calcium solution for 1-60
minutes, then gently remove the ice cube from the calcium solution
and place it in the rinse solution. From the rinse solution, the
transport system can be packaged or stored (e.g., in a shell) and
placed in a refrigerator or freezer.
[0290] Alternatively, the transport system can be allowed to thaw
and prepared for consumption.
Example 7C
Compositions and Recipes: Food Products
[0291] Membrane layer and inner liquid compositions to be used in
the transport systems can include various ingredients to achieve
different results (e.g., different flavors or textures) based on
the requirements or needs of the intended end user. Several
examples of membrane layer compositions and payloads to be enclosed
by a membranous transport system are provided below.
[0292] In some embodiments, transport systems are made from various
ingredients to be consumed as a food product (e.g., as a component
in a meal or a dessert). Examples of membrane layer compositions
and corresponding payloads to be enclosed by the membrane are
provided in the tables below. Membrane transport systems with the
following ingredients and formulations may be prepared as described
or with alternative methods of preparation as described herein. Ice
cream, cheese, mousse, etc. is made using methods known to those in
the art using the ingredients exemplified in the tables described
herein, or ice cream, cheese, etc. is available through commercial
venues.
TABLE-US-00037 TABLE 7.18A Tomato Juice in Basil or Spinach
Membrane Inner Liquid Ingredient Mass per 1000 g Tomato Juice or
Soup 1000 g
TABLE-US-00038 TABLE 7.18B Membrane (sodium alginate) Ingredient
Mass per 1000 g Sodium Alginate 15 g Sodium Citrate (optional) 5 g
Salt and pepper Pinch Fresh Basil (or Spinach) Bunch Mineral Water
1 Liter
TABLE-US-00039 TABLE 7.18C Membrane (calcium lactate) Ingredient
Mass per 1000 g Calcium Lactate 20 g Water 1 Liter
TABLE-US-00040 TABLE 7.18D Rinsing Solution Ingredient Mass per
1000 g Fresh Basil (or Spinach) Leaves Water 1 Liter
Method of preparation for tomato: Before creating the transport
system (e.g., 24 hours before), freeze the tomato juice or soup
into molds to form balls each having a diameter of about 4 to 5 cm.
Set balls aside in freezer.
[0293] In a pot, combine the sodium alginate and water, and heat
over low heat until it simmers. Remove from heat and combine the
prepared sodium alginate solution with the salt, pepper, and basil
(or spinach). Place in a blender, then blend until homogeneous.
Keep refrigerated.
[0294] Prepare two calcium solutions by mixing 20 g of calcium
lactate and 1 liter of water, and placing the solution in two
different containers.
[0295] In another container, prepare the rinse solution by mixing 1
liter of water and additional basil (or spinach) leaves.
[0296] Place the liquid nitrogen in an appropriate container.
[0297] Remove the tomato ice cubes from the freezer.
[0298] Dip one of the tomato ice cubes in liquid nitrogen for 1-60
seconds and then dip it in the first container of calcium solution
for 1-60 seconds. Remove the ice cube from the calcium solution and
dip it back into the liquid nitrogen for 1-60 seconds and then into
the calcium solution for 1-60 seconds. Dip the ice cube again in
liquid nitrogen for 1-60 seconds and then place it in the alginate
solution.
[0299] After 1-60 seconds, gently remove the ice cube from the
alginate solution and place it in the second container of calcium
solution. Leave the ice cube in the calcium solution for 1-60
minutes, then gently remove the ice cube from the calcium solution
and place it in the rinse solution. From the rinse solution, the
transport system can be packaged or stored (e.g., in a shell) and
placed in a refrigerator or freezer. Alternatively, the transport
system can be allowed to thaw and prepared for consumption.
[0300] While certain combinations of membranes and inner liquids
have been provided and described as being used together, other
combinations are possible. For example, the basil or spinach
membrane can enclose pumpkin soup instead of tomato soup.
TABLE-US-00041 TABLE 7.19A Chocolate Mousse Membrane (calcium
lactate) Ingredient Mass per 1000 g Alginate (1.5% solution) 935 g
Cacao powder 65 g
TABLE-US-00042 TABLE 7.19B Inner composition Ingredient Mass per
1000 g Chocolate mousse 1000 g
TABLE-US-00043 TABLE 7.20A Hazelnut-chocolate ice cream Inner
composition Ingredient Mass per 1000 g Sugar 93 g Liquid cream, 30%
fat 520 g Whole milk 120 g Cacao powder 30 g Dark chocolate 250
g
TABLE-US-00044 TABLE 7.20B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 720 g Cacao butter 75 g Sugar 93 g
Hazelnut powder 112 g
TABLE-US-00045 TABLE 7.20A Hazelnut-chocolate ice cream Inner
composition Ingredient Mass per 1000 g Sugar 93 g Liquid cream, 30%
fat 520 g Whole milk 120 g Cacao powder 30 g Dark chocolate 250
g
TABLE-US-00046 TABLE 7.20B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 720 g Cacao butter 75 g Sugar 93 g
Hazelnut powder 112 g
TABLE-US-00047 TABLE 7.21A Coco-chocolate ice cream Inner
composition Ingredient Mass per 1000 g Sugar 80 g Liquid cream, 30%
fat 520 g Whole milk 120 g Cacao powder 30 g Dark chocolate 250
g
TABLE-US-00048 TABLE 7.21B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 520 g Creme of coconut 230 g Sugar
80 g Coconut powder 180 g
TABLE-US-00049 TABLE 7.22A Cookie dough vanilla ice cream Inner
composition Ingredient Mass per 1000 g Sugar 140 g Liquid cream,
35% fat 660 g Whole milk 128.8 g Vanilla bean 0.9 g Vanilla extract
0.3 g
TABLE-US-00050 TABLE 7.22B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 660 g Speculos cream 40 g Speculos
powder 40 g Chocolate chips 100 g Fine chocolate flakes 70 g Sugar
90 g
TABLE-US-00051 TABLE 7.23A Hazelnut-chocolate ice cream Inner
composition Ingredient Mass per 1000 g Sugar 99.6 g Mango puree 900
g Citric acid + water (50%/50%) 0.2 g Natural flavoring powder 0.2
g
TABLE-US-00052 TABLE 7.23B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 490 g Cream of coconut 270 g Sugar
60 g Coconut powder 180 g
TABLE-US-00053 TABLE 7.24A Chocolate fudge vanilla ice cream Inner
composition Ingredient Mass per 1000 g Sugar 140 g Liquid cream,
35% fat 660 g Whole milk 128.8 g Vanilla bean 0.9 g Vanilla extract
0.3 g
TABLE-US-00054 TABLE 7.24B Membrane Ingredient Mass per 1000 g
Sodium alginate (1.5% solution) 126.4 g Dark chocolate 105.2 g Milk
chocolate 6924 g Natural cacoa flavor (Pova, Inc.) 1.05 g Cacao
flavor (Givaudin, Inc.) 1.25 g Sugar 73.7 g
TABLE-US-00055 TABLE 7.25A Hazelnut Honey Cheese Membrane
Ingredient Mass per 1000 g Alginate (1.5% solution) 740 g Hazelnut
powder 130 g Honey 130 g
TABLE-US-00056 TABLE 7.25B Inner composition Ingredient Mass per
1000 g Goat's cheese 1000 g
TABLE-US-00057 TABLE 7.26A Curry Cheese Membrane Ingredient Mass
per 1000 g Alginate (1.5% solution) 948 g Ground curry 14 g
Turmeric 10 g Poppy seeds 28 g
TABLE-US-00058 TABLE 7.26B Inner composition Ingredient Mass per
1000 g Kiri Goat's cheese 97.6 g Salt 2.4 g
TABLE-US-00059 TABLE 7.27A Cumin Cheese Membrane Ingredient Mass
per 1000 g Alginate (1.5% solution) 968 g Ground cumin 29 g Sodium
citrate 3 g
TABLE-US-00060 TABLE 7.27B Inner composition Ingredient Mass per
1000 g Kiri Goat's cheese 97.6 g Salt 2.4 g
TABLE-US-00061 TABLE 7.28A Herbs & Garlic Cheese Membrane
Ingredient Mass per 1000 g Alginate (1.5% solution) 976 g Chopped
garlic 14 g
TABLE-US-00062 TABLE 7.28B Inner composition Ingredient Mass per
1000 g Kiri Goat's cheese 976 g Salt 24 g Dried parsley + Dried A
serving of cheese + salt is basil, 50%/50% rolled into this powder
mixture
TABLE-US-00063 TABLE 7.29A Onion & Cherry Tomato Cheese
Membrane Ingredient Mass per 1000 g Alginate (1.5% solution) 945.5
g Sodium citrate 3 g Dried onion 50 g Salt 1 g Ground pepper 0.5
g
TABLE-US-00064 TABLE 7.29B Inner composition Ingredient Mass per
1000 g Kiri Goat's cheese 1000 g Dried cherry tomato A serving of
cheese is powder rolled into powder
TABLE-US-00065 TABLE 7.30A Beetroot and sweet red pepper cheese
Membrane Ingredient Mass per 1000 g Alginate (1.5% solution) 995 g
Sodium citrate 3 g Salt 1.5 g Ground pepper 0.5 g
TABLE-US-00066 TABLE 7.30B Inner composition Ingredient Mass per
1000 g Kiri Goat's cheese 1000 g Beetroot powder + ground sweet A
serving of cheese is red pepper (50%/50%) rolled into powder
mixture
Example 8
Multi-Membrane Transport Systems
[0301] Multimembrane transport systems can be provided with two or
more membranes encasing an inner product. Variations of a
multimembrane transport systems exemplified below include an
ingestible powder product rolled onto the surface of an inner
membrane, followed by subjecting the transport system to at least
one additional membrane forming process. Membrane transport systems
with the following ingredients and formulations may be prepared as
described or with alternative methods of preparation as described
herein.
Example 8A
Double Membrane Transport Systems
TABLE-US-00067 [0302] TABLE 8.1A Vanilla Cream Double Layer Inner
Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00068 TABLE 8.1B Inner Membrane Ingredient Mass per 1000 g
1.5% Alginate base 980 g Sugar 20 g
TABLE-US-00069 TABLE 8.1C Powder Layer Ingredient Mass per 1000 g
Vanilla Powder 150 g Mascarpone Powder 850 g
TABLE-US-00070 TABLE 8.1D Outer Membrane Ingredient Mass per 1000 g
1.5% Alginate Base 934 g Sugar 66 g
[0303] In a pot, combine the 15 g sodium alginate and into 985 g of
mineral water, then heat over a low heat until it simmers. Mix
until alginate is completely dissolved and solution has a uniform
consistency. Let set at 4 C for 2-3 hours. Add Sugar and mix to a
uniform consistency. Prepare a 2% calcium bath by mixing 20 g of
calcium lactate with 1 liter water. Dissolve completely. To
alginate mixture for skin 1, add 100 g of powder to be used
additionally for the powder layer, and mix to a uniform blend.
Blend yogurt and sugar to consistent texture, and add to a pastry
bag, piping bag or similar device. Dip end of pastry bag into inner
membrane alginate solution, and form small spheres of 1-2 inch
diameter. Remove spheres from inner membrane alginate solution and
place into calcium bath for 10-15 minutes. Remove spheres and dry
the surface with absorbing paper. Cover spheres with powder for the
powder layer by rolling or with any other appropriate method, and
dip into outer membrane alginate solution, followed by placement
into calcium bath for 10-15 minutes. Store at 4 C.
TABLE-US-00071 TABLE 8.2A Green Mint-Green Peas Double Layer Inner
Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00072 TABLE 8.2B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00073 TABLE 8.2C Powder Layer Ingredient Mass per 1000 g
Green mint powder 40 g Green peas powder 960 g
TABLE-US-00074 TABLE 8.3A Cinnamon Cream Double Layer Inner
Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00075 TABLE 8.3B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00076 TABLE 8.3C Powder Layer Ingredient Mass per 1000 g
Cinnamon powder 150 g Cream powder 850 g
TABLE-US-00077 TABLE 8.4A Raspberry Beetroot Cherry Tomato Double
Layer Inner Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar
74 g
TABLE-US-00078 TABLE 8.4B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00079 TABLE 8.4C Powder Layer Ingredient Mass per 1000 g
Raspberry powder 500 g Cherry tomato powder 300 g Beetroot powder
100 g Sugar powder 100 g
TABLE-US-00080 TABLE 8.5A Milky Lemon Double Layer Inner Substance
Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00081 TABLE 8.5B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00082 TABLE 8.5C Powder Layer Ingredient Mass per 1000 g
Lemon powder 900 g Yogurt powder 100 g
TABLE-US-00083 TABLE 8.6A Strawberry Banana Double Layer Inner
Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00084 TABLE 8.6B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00085 TABLE 8.6C Powder Layer Ingredient Mass per 1000 g
Strawberry powder 650 g Banana powder 350 g
TABLE-US-00086 TABLE 8.7A Raspberry Double Layer Inner Substance
Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00087 TABLE 8.7B Inner, Outer Membranes Ingredient Mass
per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00088 TABLE 8.7C Powder Layer Ingredient Mass per 1000 g
Raspberry powder 1000 g
Example 8B
Triple Membrane Transport Systems
TABLE-US-00089 [0304] TABLE 8.8A Strawberry Triple Membrane Yogurt
Inner Substance Ingredient Mass per 1000 g Yogurt 926 g Sugar 74
g
TABLE-US-00090 TABLE 8.8B Inner, Middle, Outer Membranes Ingredient
Mass per 1000 g 1.5% Alginate base 934 g Sugar 66 g
TABLE-US-00091 TABLE 8.8C Powder Layer Ingredient Mass per 1000 g
Strawberry Powder 1000 g
[0305] In a pot, combine the 15 g sodium alginate and into 985 g of
mineral water, then heat over a low heat until it simmers. Mix
until alginate is completely dissolved and solution has a uniform
consistency. Let set at 4 C for 2-3 hours. Add sugar and mix until
uniform consistency. Prepare a 2% calcium bath by mixing 20 g of
calcium lactate with 1 liter water. Dissolve completely. Blend
yogurt and sugar to consistent texture, and add to a pastry bag,
piping bag or similar device. Dip end of pastry bag into inner
membrane alginate solution, and form small spheres of 1-2 inch
diameter. Remove spheres from inner membrane alginate solution and
place into calcium bath for 10-15 minutes. Remove spheres and dry
the surface with absorbing paper. Cover spheres with powder for the
powder layer by rolling or with any other appropriate method, and
dip into outer membrane alginate solution, followed by placement
into calcium bath for 10-15 minutes. Cover spheres a second time
with powder for the powder layer by rolling or with any other
appropriate method, and dip into outer membrane alginate solution,
followed by placement into calcium bath for 10-15 minutes. Store at
4 C. See FIG. 21a-21c.
TABLE-US-00092 TABLE 8.9A Raspberry Triple Layer Inner Substance
Ingredient Mass per 1000 g Yogurt 926 g Sugar 74 g
TABLE-US-00093 TABLE 8-3B Inner, Middle and Outer Membranes
Ingredient Mass per 1000 g 1.5% Alginate base 970 g Sugar 30 g
TABLE-US-00094 TABLE 8-3C Powder Layer Ingredient Mass per 1000 g
Raspberry powder 1000 g
Embodiments
[0306] A number of embodiments have been described. Nevertheless,
it will be understood that various modifications may be made
without departing from the spirit and scope of the invention.
[0307] For example, the containers can include ingestible
substances contained in a soft membrane; ingestible substances
contained in a soft membrane inside a hard edible shell; multiple
membrane-enclosed servings disposed in a hard edible shell; and
multiple membrane-enclosed servings disposed in a hard
biodegradable shell. The exemplary membranes discussed above are
generally 5-6 cm, but we have made shells of 7-8 cm and smaller
"grape" membranes (1-3 cm) as well.
[0308] In some embodiments, containers include a PLA outer shell
and use inner membranes ranging from the sodium alginate membranes
to edible waxes of the kinds used on fine chocolates occasionally.
The latter have a distinct advantage of repelling water. Some
embodiments may contain one or more combinations of such materials
as "shells" or "membranes", for example, a sodium alginate
membrane, hardened/cured with calcium, may be covered with an
edible wax and then placed within a PLA shell.
[0309] In some embodiments, multiple inner containers can be
protected by a single outer shell. For example, in some
embodiments, a shell of PLA is filled with `grapes` of liquid and
closed up like a bottle. The outer shell can be opened and the
`grapes` consumed with the liquid they contain. The outer shell is
biodegradable and the advantage of the inner membranes is to reduce
direct contact of water bottle and water and therefore avoid
degradation of the bottle itself.
[0310] Selected illustrative embodiments of the machines and
compositions are described above in some detail. It should be
understood that only the essential machine components, ingredients
and/or formulations which are considered necessary for clarifying
the exemplified embodiments have been described herein. Other
machine components, ingredients and/or formulations equivalents are
assumed to be known and understood by those skilled in the art.
Moreover, while working examples of machine components, ingredients
and/or formulations have been described, the present invention is
not limited to the working examples described above, but various
design alterations may be carried out without departing from the
machine components, ingredients and/or formulations as set forth in
the claims.
* * * * *