U.S. patent application number 17/020940 was filed with the patent office on 2021-07-08 for edible cup and method of making the same.
The applicant listed for this patent is LOLIWARE INC.. Invention is credited to Monica Bhatia, Chelsea BRIGANTI, Kevin Stanton, Leigh Ann Tucker, Ingrid Zweifel.
Application Number | 20210204562 17/020940 |
Document ID | / |
Family ID | 1000005462281 |
Filed Date | 2021-07-08 |
United States Patent
Application |
20210204562 |
Kind Code |
A1 |
BRIGANTI; Chelsea ; et
al. |
July 8, 2021 |
EDIBLE CUP AND METHOD OF MAKING THE SAME
Abstract
The present invention relates to an edible container made of
liquid, sugar, and one or more hydrocolloids. The edible container
may hold hot or cold liquids for extended periods of time.
Inventors: |
BRIGANTI; Chelsea;
(Brooklyn, NY) ; Tucker; Leigh Ann; (Brooklyn,
NY) ; Zweifel; Ingrid; (Beacon, NY) ; Bhatia;
Monica; (Brooklyn, NY) ; Stanton; Kevin;
(Stanfordville, NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
LOLIWARE INC. |
Beacon |
NY |
US |
|
|
Family ID: |
1000005462281 |
Appl. No.: |
17/020940 |
Filed: |
September 15, 2020 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
16804232 |
Feb 28, 2020 |
|
|
|
17020940 |
|
|
|
|
14464235 |
Aug 20, 2014 |
10575536 |
|
|
16804232 |
|
|
|
|
13937806 |
Jul 9, 2013 |
|
|
|
14464235 |
|
|
|
|
61692501 |
Aug 23, 2012 |
|
|
|
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23G 3/36 20130101; B65D
65/463 20130101; A23P 30/10 20160801; A23G 3/566 20130101; A23G
3/50 20130101 |
International
Class: |
A23G 3/50 20060101
A23G003/50; A23G 3/56 20060101 A23G003/56; B65D 65/46 20060101
B65D065/46; A23P 30/10 20060101 A23P030/10; A23G 3/36 20060101
A23G003/36 |
Claims
1. An edible container comprising: liquid; sugar; and one or more
hydrocolloids.
2. The edible container of claim 1, wherein: the liquid is water,
and the one or more hydrocolloids are agar, carrageenan, and
pectin.
3. The edible container of claim 1, wherein the liquid has a
concentration of 24% to 77% by weight, the sugar has a
concentration of 5% to 48% by weight, and the one or more
hydrocolloids have a concentration of 1% to 11% by weight.
4. The edible container of claim 2, wherein the water has a
concentration of 25% to 76% by weight, the sugar has a
concentration of 5% to 41% by weight, the agar has a concentration
of 0.2% to 2.5% by weight, the carrageenan has a concentration of
1.2% to 5.1% by weight, and the pectin has a concentration of 0.1%
to 2.8% by weight.
5. The edible container of claim 2, further comprising vegetable
glycerin, CaCl.sub.2, and citric acid.
6. The edible container of claim 1, further comprising a coloring
agent.
7. The edible container of claim 6, wherein the coloring agent is
white, orange, red, green, or yellow.
8. The edible container of claim 1, further comprising a flavoring
agent.
9. The edible container of claim 8, wherein the flavoring agent is
vanilla, lemon, bitters, jalapeno, or lime.
10. The edible container of claim 1, wherein the container is
translucent.
11. The edible container of claim 1, wherein the container is
opaque.
12. The edible container of claim 1, wherein the container is clear
and colorless.
13. The edible container of claim 1, wherein the container is
flexible.
14. The edible container of claim 1, wherein the container is able
to hold liquids for up to twenty-four hours before degrading.
15. The edible container of claim 1, wherein the container is able
to contain liquids ranging in temperature from 32 to 180 degrees
F.
16. A method for making an edible container comprising the steps
of: combining liquid, sugar, and one or more hydrocolloids; heating
the mixture to dissolve the sugar and one or more hydrocolloids and
to set the one or more hydrocolloids; and pouring the heated
mixture into a mold so as to allow the mixture to harden.
17. The method of claim 16 further comprising the step of combining
a coloring agent with the liquid, sugar, and one or more
hydrocolloids.
18. The method of claim 16 further comprising the step of combining
a flavoring agent with the liquid, sugar, and one or more
hydrocolloids.
19. A method for making an edible container comprising the steps
of: placing water and CaCl.sub.2 in a pot and allowing the
CaCl.sub.2 to dissolve into the water; adding a sugar to the pot to
form a mixture after the CaCl.sub.2 is dissolved; heating the pot
while continuing to whisk the mixture until the sugar dissolves;
adding a citric acid to the mixture in which the sugar is
dissolved; adding a vegetable glycerin to the mixture to which the
citric acid is added; when the mixture to which the glycerin is
added reaches about 150.degree. F., adding an agar to the mixture
so as to form a thin coat over a surface of the mixture; whisking
the mixture containing the agar to dissolve the agar; boiling the
mixture in which the agar is dissolved; when the boiled mixture is
cooled to about 200.degree. F., adding a pectin to the mixture;
stirring the mixture containing the pectin; adding the vegetable
glycerin to the stirred mixture; when the stirred mixture reaches
about 185.degree. F., adding a carrageenan while blending the
mixture, so that, when all the carrageenan is in the mixture, the
mixture reaches 180.degree. F. and not beyond 190.degree. F.;
blending the mixture containing the carrageenan; and pouring the
blended mixture into a mold so as to allow the mixture to harden.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 13/937,806, filed Jul. 9, 2013, which claims the benefit of
U.S. Provisional Patent Application Ser. No. 61/692,501, filed Aug.
23, 2012, the entire contents of which are incorporated herein by
reference.
FIELD OF THE INVENTION
[0002] The present invention relates to edible containers for
holding liquids for consumption. Specifically, the invention
relates to edible cups made from natural ingredients, capable of
holding hot or cold liquids for extended periods of time.
BACKGROUND OF THE INVENTION
[0003] Disposable cups made from plastics or plastic lined paper
are a commonly used alternative to reusable drinking cups for their
low cost and convenience. Both styrofoam and paper cups can hold
hot liquids for extended periods of time. However, disposable cups
are not good for the environment. Because they are not
biodegradable, they litter the environment or fill landfills. In
addition, the plastics used in disposable cups are derived from
fossil fuels.
[0004] Edible cups are an alternative to disposable cups that are
better for the environment. Edible cups do not produce the harmful
waste of disposable cups because they are eaten or quickly
biodegrade if discarded. The most common types of edible cups, such
as ice cream cones, are made from baked dough. These cups are made
by pouring batter into a mold and then baking, forming dough around
a mandrel and then baking, or baking and quickly forming. However,
these types of edible cups cannot hold liquids for extended periods
of time because they are not waterproof. One solution to this
problem is to coat the dough cup with a waterproof layer. U.S. Pat.
No. 6,068,866 to Petrini discloses an edible cup made of
twice-baked pastry with a waterproof layer made of sugar, water,
starch, and gum that is capable of containing hot and cold drinks
without leaking or losing its structural integrity. However, this
additional layer requires an added coating process and the cups are
still limited to the structural integrity of baked dough.
[0005] Another type of edible cup is made from dehydrated fruits or
vegetables. U.S. Pat. No. 6,423,357 to Woods discloses an edible
container, which can hold and contain low viscosity liquids for
extended periods of time, made of dehydrated fruit or vegetable
formed into strips and wrapped around a mandrel. However,
dehydrated fruit and vegetable is susceptible to rehydration when
in contact with a liquid. Additionally, cups such as these suffer
from both the strength limitations of the dehydrated fruit or
vegetable and the difficulty in forming the dehydrated material
into a cup shape.
[0006] Accordingly, there is a need for an improvement over
existing disposable cups that is edible, biodegradable, easily
formed into cup shapes and can hold hot and cold liquids for
extended periods of time without losing its structural
integrity.
SUMMARY OF THE INVENTION
[0007] The present invention relates to edible containers for
holding liquids for consumption. Specifically, the invention
relates to edible containers made from natural ingredients, capable
of holding hot or cold liquids for extended periods of time. In one
embodiment, the edible container is comprised of liquid, sugar and
one or more hydrocolloids. In another embodiment, the edible
container is made by combining liquid, sugar, and one or more
hydrocolloids, heating the mixture to dissolve the sugar and one or
more hydrocolloids and to set the one or more hydrocolloids, and
pouring the heated mixture into a mold so as to allow the mixture
to harden. In another embodiment, the edible container is made by
placing water and CaCl.sub.2 in a pot and allowing the CaCl.sub.2
to dissolve into the water; adding a sugar to the pot to form a
mixture after the CaCl.sub.2 is dissolved, heating the pot while
continuing to whisk the mixture until the sugar dissolves, adding a
citric acid to the mixture in which the sugar is dissolved, adding
a vegetable glycerin to the mixture to which the citric acid is
added, when the mixture to which the glycerin is added reaches
about 150.degree. F., adding an agar to the mixture so as to form a
thin coat over a surface of the mixture, whisking the mixture
containing the agar to dissolve the agar, boiling the mixture in
which the agar is dissolved, when the boiled mixture is cooled to
about 200.degree. F., adding a pectin to the mixture, stirring the
mixture containing the pectin, adding the vegetable glycerin to the
stirred mixture, when the stirred mixture reaches about 185.degree.
F., adding a carrageenan while blending the mixture, so that, when
all the carrageenan is in the mixture, the mixture reaches
180.degree. F. and not beyond 190.degree. F., blending the mixture
containing the carrageenan, and pouring the blended mixture into a
mold so as to allow the mixture to harden.
BRIEF DESCRIPTION OF THE DRAWINGS
[0008] FIG. 1 is a view of five colored, edible cups according to
the invention.
[0009] FIG. 2 is a view of three edible cups according to the
invention that contain liquid, are hand-held, and are being
deformed.
[0010] FIG. 3 is a perspective view of an edible cup according to
the invention showing bites missing.
[0011] FIG. 4 is a view of an edible cup being eaten.
[0012] FIG. 5 is a 3D perspective drawing of a 6 oz. and 2 oz.
cup.
[0013] FIG. 6 is a technical drawing for a 6 oz. and 2 oz. cup.
[0014] FIG. 7 is a view of the 3D printed parts used to make the
production molds.
[0015] FIG. 8 is view of the silicone pattern insert used to make
the production molds.
[0016] FIG. 9 is view of the pattern insert placed into a 3D
printed part.
[0017] FIG. 10 is a perspective view of a silicone cup used to make
production molds.
[0018] FIG. 11 is a view of a two-part production mold.
[0019] FIG. 12 is a technical drawing of a biodegradable sleeve
used for hygienic purposes.
DETAILED DESCRIPTION OF THE INVENTION
[0020] The invention is directed to an edible and biodegradable cup
that can hold hot or cold liquids for extended periods of time. The
cup can be easily molded into different shapes and does not require
a coating process. The cup is made essentially of natural materials
that are safe to eat and is a delicious alternative to disposable
cups destined for the landfill. The cup can be eaten as the drink
it contains is sipped. People can use the edible cup at parties and
events in place of disposable cups or in other contexts where
disposable cups would normally be used.
[0021] The edible cup is typically made of liquid, sugar, and one
or more hydrocolloids. Examples of preferred hydrocolloids are
agar, carrageenan and pectin. Additional ingredients such as
vegetable glycerin, CaCl.sub.2 and citric acid may also be
used.
Liquid
[0022] Any edible liquid may be used. Water is used in a preferred
embodiment. Additional liquids that may be used are juice, juice
concentrate, cane juice, milk, rice syrup, corn syrup, tapioca
syrup, agave (syrup or nectar), high fructose corn syrup, golden
syrup, malt syrup, simple syrup (any other sugar and water
mixture), invert sugar, treacle, any alcohol, energy drinks,
caffeinated coffee, decaffeinated coffee, caffeinated beverages,
carbonated beverages, such as soda or sparkling waters, nut milks,
coconut milk, flavored milks, alkaline water, purified waters,
flavored waters, teas, tea infusions, hot chocolate, ciders,
cold-pressed juices, sports drinks, coconut water, fermented
liquids, such as kombucha and kvass, herbal infusions, chocolate
syrup, coconut syrup, maple syrup, carob molasses, any fruit
flavored molasses, such as grenadine molasses, grape molasses and
pomegranate molasses. fruit and herbal flavored syrups, such as
rose syrup, mint syrup, date syrup, sour cherry syrup, almond syrup
and jelab syrup, barley malt syrup, birch syrup, honey, raw honey,
palm syrup, sorghum syrup, sugar beet syrup, yacon syrup, and
Torani syrups.
Sugar
[0023] Any sugar may be used. Evaporated cane juice crystals, such
as Wholesome Sweeteners Brand Evaporated Cane Juice Crystals, is
used in a preferred embodiment. Other sugars that may be used are
sucrose, glucose, dextrose, lactose, maltose, xylose, fructose, and
galactose. Sucrose is a disaccharide also called saccharose
comprised of 50% fructose and 50% glucose. Types and names of
sucrose are white sugar, castor sugar, table sugar, cane sugar,
cane crystals, cane juice crystals, evaporated cane juice crystals,
yellow sugar, golden sugar, demerara sugar, muscavado sugar,
turbinado sugar, brown sugar, beet sugar, and date sugar. Glucose
is a simple sugar, or monosaccharide. Types and names of glucose
are D-glucose, dextrose, corn sugar, and grape sugar. Fructose is a
simple sugar, or monosaccharide, found in fruits. Types and names
of fructose are fruit sugar and crystalline fructose. Galactose is
also a simple sugar, or monosaccharide.
Hydrocolloid
[0024] A hydrocolloid is a substance that can gel when combined
with water and is defined as a type of mechanical mixture where one
substance is dispersed evenly throughout a water-containing liquid.
Many hydrocolloids can change their physical behavior and
characteristics with the addition or elimination of heat and have
the ability to thicken and form gels at low concentrations.
Hydrocolloids are generally polysaccharides (complex sugars), and
when dissolved in water, the water is attracted to the sugar
molecular units, forming a layer of water with restricted movement.
This restriction of water movement gives hydrocolloids their
ability to gel. Different hydrocolloids have different physical
properties and different chemical properties such as molecular
size, charge, and the distribution and composition of different
side chains along the main sugar chain. These differences result in
different gelling behaviors. Types of hydrocolloids include agar,
pectin, carrageenan, gelatin, corn starch, gellan, guar gum, gum
arabic, isomalt, konjac, lecithin, locust bean gum, maltodextrin,
methylcellulose, sodium alginate, xanthan gum, and tapioca. Agar,
carrageenan and pectin are used in a preferred embodiment.
Agar
[0025] Agar, also referred to as agar-agar, is a hydrocolloid and a
natural vegetable counterpart to animal-derived gelatin. Agar is a
flavorless gelling agent derived from a polysaccharide in red
algae, where it accumulates in the cell walls. In chemical terms,
agar is a polymer made up of subunits of the sugar galactose. The
primary source for this substance is gracilaria lichenoides. To
extract the substance, the algae is boiled, cooled, purified, and
dried. Agar is commonly used as an ingredient in desserts and as a
vegetarian gelatin substitute. Pure agar comes in a number of forms
including blocks, flakes, and granules. It is usually translucent,
unless it has been dyed before drying. A type of agar used in a
preferred embodiment is TIC Pretested Agar Agar 100-44 HG.
Carrageenan
[0026] Carrageenan is a hydrocolloid derived from certain types of
red algae and is similar to agar. The product is most often used as
a stabilizing agent and a thickening agent in place of animal-based
products like gelatin. Because it comes from algae, it can be used
for vegetarian and vegan products. There are three main classes of
carrageenan--kappa, iota, and lambda--each of which have different
gel strengths. The kappa class produces a solid, firm gel when
mixed with water. The iota class produces a soft gel when mixed
with water, and tends to gel more easily when combined with
calcium. The lambda class does not gel in water and is more often
used as a thickener than a gelling agent. Kappa-carrageenan is used
mostly in breading and batter due to its gelling nature. Lambda
carrageenan assists in binding, retaining moisture, and in
contributing to viscosity in sweet doughs. Iota carrageenan is used
primarily in fruit applications and requires calcium ions to
develop a heat-reversible and flexible gel. All carrageenans are
high-molecular-weight polysaccharides made up of repeating
galactose units. A type of carrageenan used in a preferred
embodiment is TIC Ticaloid 710 H-96 Powder.
Pectin
[0027] The hydrocolloid, Pectin, is a soluble gelatinous
polysaccharide that is present in ripe fruits. In food products,
pectin is used as a gelling agent, thickening agent, and
stabilizer. Fruits naturally contain this gelling agent, including
apples, plums, and pears. Pectin is a complex carbohydrate, which
is found both in and between the cell walls of plants, helping to
regulate the flow of water between cells and keeping them rigid.
Pectin is usually available in powdered form and may be made from
apple pomace or orange peels. It does not add flavor to foods and
works well as a thickening agent. Pectin is normally diluted to the
correct concentration with sugar and some citric acid to adjust pH.
A type of pectin used in a preferred embodiment is Gillco Pectin RS
461 (powdered citrus pectin).
Vegetable Glycerin
[0028] Vegetable glycerin, also called glycerol, is a carbohydrate
that is derived from plant oils. It is a colorless, odorless,
viscous liquid that is used in foods and beverages as a humectant,
solvent, sweetener, and thickener. Glycerin is an organic compound
that has three hydroxyl groups that are responsible for its
solubility in water and its hygroscopic nature. These hydroxyl
groups form hydrogen bonds with water, slowing down its movement
and giving liquid glycerin the property of a syrup. The glycerin
backbone is central to all lipids known as triglycerides. Glycerin
is sweet-tasting and of low toxicity. Vegetable glycerin is made
from the oils and fats of a plant-based ingredient, for example
coconut, palm, or soybean oil. The oil is heated to a high
temperature under pressure with water. The glycerin backbone splits
off from the fatty acids, and is absorbed by the water, from which
it is isolated and distilled. Vegetable oil, canola oil, olive oil,
and nut oils are types of vegetable glycerin that may be used.
CaCl.sub.2
[0029] Any CaCl.sub.2 product may be used. Table salt may also be
used.
Citric Acid
[0030] Citric acid is a natural preservative used to add an acidic,
or sour, taste to foods and soft drinks. Usually produced in powder
form, citric acid is naturally found in citrus fruits. It easily
mixes into liquids, making it a valuable acid. Citric acid is a
weak organic acid that bonds easily to minerals and metals. A type
of citric acid used in a preferred embodiment is Cargill Citric
Acid Anhydrous C.A.S. No. 77-92-9 Fine Granular. Alternatives such
as lemon juice, lemon powder, ascorbic acid, tartaric acid, malic
acid, and sour salt may also be used.
[0031] Edible cups can be made with a concentration of 24% to 72%
by weight of water, 5% to 48% by weight of sugar, and 1% to 10% by
weight of hydrocolloids.
[0032] Edible cups may also be made with 25% to 76% by weight of
water, 5% to 41% by weight of sugar, 0.2% to 2.5% by weight of
agar, 1.2% to 5.1% by weight of carrageenan, and 0.1% to 2.8% by
weight of pectin.
[0033] In the edible cup of one embodiment, the water has a
concentration of 67.22% by weight, the sugar has a concentration of
27.94% by weight, the vegetable glycerin has a concentration of
0.70% by weight, the agar has a concentration of 0.78% by weight,
the carrageenan has a concentration of 2.65% by weight, the pectin
has a concentration of 0.40% by weight, the CaCl2 has a
concentration of 0.03% by weight, and the citric acid has a
concentration of 0.28% by weight.
[0034] The edible cup may also include, for example, agave powder,
stevia, saccharin, aspartame, dextrose, maltodextrin, agave nectar,
Ascesulfame K, Sucralose, barbados sugar, barley malt, corn
sweetener, corn syrup solids, crystalline fructose, dextrin,
dextran, d-mannose, glucose solids, honey, lactose, maltose,
mannitol, maple syrup, sorbitol, liquid and powdered vitamins,
minerals, electrolytes, caffeine, pieces gelled inside the gel like
flower petals, plant seeds, candies, sprinkles, any edible
decorations, edible gold and silver, chocolate pieces, coconut
flakes, dehydrated fruit, dehydrated vegetables, herbs, nuts,
seeds, and edible confetti.
[0035] The edible cup may also include a coloring agent. Examples
of coloring agents are International Foodcraft Corporation #CD
801--White Shade Dispersion "A" for white, GNT EXBERRY.RTM. Shade
"Summer Red" Product No: 843301+Color Maker Natural Saffron Yellow
Color Formula No. 3635C for orange, Color Maker Natural Saffron
Yellow Color Formula No. 3635C for yellow, GNT EXBERRY.RTM. Shade
"Summer Red" Product No: 843301 for red, and World Organic Liquid
Chlorophyll for green. Depending on the coloring agent or agents
chosen, the edible cups may be translucent, opaque, or completely
clear and colorless.
[0036] The edible cup may also include a flavoring agent. Examples
of flavoring agents are Frontier Non-Alcoholic Vanilla Flavor for
vanilla, Mutual Flavors J01430 Jalapeno Flavor Natural for pepper,
Mutual Flavors L02830 Lemon Flavor O.S. Natural WONF for lemon,
Mutual Flavors 541130 Bitters Spice Blend Flv Type O.S., NAT for
bitters, and Mutual Flavors L36530 Lime Flavor Natural for
lime.
[0037] Depending on the formulation, the edible cups can contain
liquids ranging from 32 to 180 degrees F. The edible cup can also
hold liquids containing ice. The ideal holding time for cold and
hot liquids is one hour. The edible cup can hold liquid for up to
twenty-four hours before degrading. Adjusting the ingredients used
to make the edible cup can produce different durometers
(hardnesses), textures, and other properties. The edible cup
according to one embodiment is made to look like a real glass
cup.
[0038] Exemplary structures of the edible cup are shown in FIGS.
1-6.
[0039] FIG. 1 is an example of five different color and flavor
varieties of an embodiment of the invention. The cups, from left to
right, are opaque white (colored with International Foodcraft
Corporation #CD 801--White Shade Dispersion "A") with vanilla
flavoring (flavored with Frontier Non-Alcoholic Vanilla Flavor for
vanilla), translucent orange (colored with GNT EXBERRY.RTM. Shade
"Summer Red" Product No: 843301+Color Maker Natural Saffron Yellow
Color Formula No. 3635C) with pepper flavoring (flavored with
Mutual Flavors J01430 Jalapeno Flavor Natural), translucent yellow
(colored with Color Maker Natural Saffron Yellow Color Formula No.
3635C) with lemon flavoring (flavored with Mutual Flavors L02830
Lemon Flavor O.S. Natural WONF), translucent red (colored with GNT
EXBERRY.RTM. Shade "Summer Red" Product No: 843301) with bitters
flavoring (flavored with Mutual Flavors S41130 Bitters Spice Blend
Flv Type O.S., NAT) for bitters, and translucent green (colored
with World Organic Liquid Chlorophyll) with lime flavoring
(flavored with Mutual Flavors L36530 Lime Flavor Natural). The
bottoms are flat and the sides are slightly tapered with designs
molded into the outside. Notably, these edible cups look like a
regular glass cup with a cut glass pattern.
[0040] FIG. 2 is an example of edible cups according to the
invention being held, which demonstrates their size relative to an
adult hand. The cups are shown containing a cold liquid
demonstrating that they retain their structural integrity while
containing liquid and being grasped. The side walls are being
pressed in by the holder's fingers while continuing to contain
liquid. This example demonstrates that the edible cup in this
embodiment has flexible walls, which can be easily hand manipulated
while the cup continues to hold liquid and not leak.
[0041] FIG. 3 is an example of another embodiment according to the
invention. This has a tapered side wall and a flat bottom. The cup
is colored translucent yellow and is shown with "bites" of it taken
out demonstrating that the cup is edible. As shown, the cup's flat
bottom allows it to be placed on a flat surface where it is
self-supporting.
[0042] FIG. 4 is a view of an example of an edible cup being eaten.
FIG. 5 is a 3D perspective drawing of a 6 oz. and 2 oz. cup. FIG. 6
is a technical drawing for a 6 oz. and 2 oz. cup. Examples
[0043] In one embodiment, the edible cup is made from 120 ml of
liquid, 73 g of sugar, and 15 g of hydrocolloids. The method for
making the cup of this embodiment includes combining the liquid,
the sugar, and the hydrocolloids, heating the mixture to dissolve
the ingredients and set the hydrocolloids, and molding the mixture
and allowing it to set. The amounts of these ingredients may be
modified to achieve different desired properties. Other embodiments
may contain 50 ml to 150 ml of liquid, 10 g to 100 g of sugar, and
2 g to 20 g of hydrocolloids.
[0044] In another embodiment, the edible cup is made from 120 ml of
liquid, 62 g of sugar, 4 g of agar, 8 g of carrageenan, and 4 g of
pectin. The method for making the cup of this embodiment includes
combining the liquid, the sugar, the agar, the carrageenan, and the
pectin, heating the mixture to dissolve the ingredients and set the
hydrocolloids, and molding the mixture and allowing it to set. The
amounts of these ingredients may be modified to achieve different
desired properties. Other embodiments may contain 50 ml to 150 ml
of liquid, 20 g to 80 g of sugar, 0.5 g to 5 g of agar, 2.5 g to 10
g of carrageenan, and 0.25 g to 5.5 g of pectin.
[0045] In another embodiment, the edible cup is made from 240 ml of
water, 100 g of sugar, 2.5 g of vegetable glycerin, 2.8 g of agar,
9.5 g of carrageenan, 30 g of liquid pectin, 0.1 g of CaCl.sub.2,
and 1 g of citric acid. The method for making the cup includes
combining water and CaCl.sub.2 in a cooking pot and allowing the
CaCl.sub.2 to dissolve into the water. Once the CaCl.sub.2 is
dissolved, the sugar is added to the pot and the heat is reduced to
medium high. The mixture is continually whisked until the sugar
completely dissolves. Once the sugar is fully incorporated, the
citric acid is added followed by one-half of the glycerin. Once the
solution reaches around 170.degree. F., the agar is added to the
liquid slowly, forming a thin coating over the surface of the
liquid, and whisked until completely dissolved. The liquid is
brought back to a boil and cooked for two minutes and thirty
seconds. The heat is then turned off. Liquid pectin is added when
the temperature falls to 200.degree. F. The mixture is stirred and
the remaining glycerin is added. When the temperature falls to
185.degree. F., the carrageenan is added by starting the immersion
blender and then adding the carrageenan and blending until it is
smooth and forms a whirlpool motion. When all the carrageenan is in
the mixture, the temperature should be between 180.degree. F. and
190.degree. F. To reduce the bubbles, the liquid slowly poured back
and forth into another container a few times and then pour through
a fine sieve. Finally, the mixture is poured into the mold and
allowed to harden.
[0046] The liquid pectin as used above is a mixture of water and
pectin. The liquid pectin is made using 1 liter of water and 50
grams of pectin. First, the water is heated to 75 degrees Celsius
in a pot. Then, the heat is turned off and the pectin is mixed into
the water until the mixture is completely homogenous. Finally, the
mixture is cooled completely, allowing it to form a gel.
[0047] In the above embodiment and method of making, about 28 g of
water is lost to evaporation due to heating. Therefore, the amount
of water in the finished edible cup of this embodiment is 240.6
g.
[0048] The edible cups of one embodiment are molded using a
two-part food-grade silicone mold. For small scale production, each
mold is made by hand using 3D printed pieces that were created
using a 3D CAD program. Because the edible cup of this embodiment
has a glossy, glass-like finish, a few extra steps are necessary in
the mold production: a pattern piece must be printed separately to
achieve this finish. As shown in FIG. 7, three separate parts (3D
Print Part 1, 3D Print Part 2, 3D Print Part 3) are built in a 3D
CAD program, such as Solidworks. These three parts are 3D printed
using an additive fabrication device such as Objet Polyjet High
Resolution 3D Printer. Once the printed parts are in hand, silicone
rubber, such as Mold Star 15 Slow, is poured into 3D Print Part 3
to create the Pattern Insert shown in FIG. 8. The Pattern Insert is
then placed into 3D Print Part 2 as shown in FIG. 9. 3D Print Part
2 (including the Pattern Insert) is inserted into 3D Print Part 1
to form a mold. Silicone Rubber is then poured into the mold formed
by 3D Print Part 1 and 3D Print Part 2 (including the pattern
insert) to form Silicone Cup as shown in FIG. 10. 3D Print Part 2
is removed to expose 3D Print Part 1 with Silicone Cup attached. A
piece of sturdy plastic is wrapped around 3D Print Part 1 and
Silicone Cup to form mold walls. Food-grade silicone rubber, such
as Smooth-Sil 940, is poured to create Loliware Mold Part A, as
shown in FIG. 11. The plastic mold walls are removed along with 3D
Print Part 1, leaving Silicone Cup inside Loliware Mold Part A.
Mold keys are cut into Loliware Mold Part A to help the two-part
mold align correctly. Plastic mold walls are wrapped around
Loliware Mold Part A. Food-grade silicone rubber is poured to
create Loliware Mold Part B. Silicone Cup is removed, and Loliware
two-part mold is ready for production as shown in FIG. 11.
[0049] The edible cup according to an embodiment includes a
biodegradable sleeve wrapped around the bottom section of the cup,
which allows the edible cup to be served without the actual edible
cup material being touched. A 2D drawing of this sleeve is shown in
FIG. 12. The sleeve wraps around the bottom portion of the cup, and
is fastened at the back with a sticker. Both the sleeve and sticker
are made from a biodegradable material, which allows the entire cup
to be composted. In a preferred embodiment of the sleeve, Grafix
Plastics Cellulose Acetate Film in 0.010'' is used, and in a
preferred embodiment of the sticker, EarthFirst PLA film is used.
The form of the cup includes a small indentation where the sleeve
is placed, allowing the sleeve to fit snuggly without sliding off
the cup. Additional materials that may be used for the sleeve
include paper, cardboard, wood, cloth, wax, biodegradable plastic,
metals, rubbers, silicone, wood veneer, paper pulp, edible
materials, colored cellulose leaves, flowers, straw, and other
plant matter.
[0050] Other embodiments of edible containers not specifically
mentioned are within the scope of the present invention. Such
embodiments may be drinkware such as teacups, mugs, stemware, shot
glasses, cocktail glasses, lowballs, highballs, flatware such as
spoons, knives, forks, and utensils, tableware such as plates,
saucers, and bowls, servingware such as platters, serving bowls,
pitchers, and jugs, drinkware accessories such as straws, cup
cozies, and coasters, and containers such as jars, bottles, lids,
and other food containers.
* * * * *