Purpose. The developed edible tableware technology allows for the replacement of polymer and paper disposable cups with edible, environmentally friendly ones.
Technical Properties. Yeast dough pieces are baked at 180-220°C for 18-22 minutes, cooled to 33-37°C, a waterproof layer of 5-10% pectin is applied to the inner surface, and the dough is left to cure for 13-17 minutes until the waterproof layer dries and the flavor glaze structure is set. A polyvinyl alcohol outer layer is applied. To expand the range of edible drinkware, fondant, toffee, or chocolate glazes can be applied to the inner surface.
Technology Ingredients: flour, sugar, starch, edible fats, water, chemical leavening agents, fondant, toffee, or chocolate glazes, pectin, and polyvinyl alcohol.
Applications: Food industry, catering, retail chains
Advantages: A cup for drinks made of edible twice-baked pastry, patented in the United States (United States Patent 6,068,866, A21D 15/08, Patent Date: May 30, 2000), is made from dough baked on a test piece and cooled. A disadvantage of this cup is that it is made from twice-baked dough, which significantly complicates production and has an impermeable layer consisting primarily of sugar, water, starch, and gum, significantly increasing the caloric content due to the significant sugar content.
Technical and economic impact: Given the limited use of disposable polymer products, the proposed technology will replace polymer and paper drinkware. Furthermore, the proposed technology allows for the production of edible drinkware that can also serve as a snack with a hot drink. Implementation of the proposed technology requires a certain capital investment (approximately 1 million UAH), as industrial implementation requires equipment that is not typical, and the market price is within the proposed price range.
Description. The edible beverage container technology involves the following steps. Bulk components are sifted through appropriately sized sieves and passed through magnets to remove ferromagnetic particles. An emulsion is prepared from the remaining raw materials according to the recipe.
Purified flour and starch are mixed with the emulsion and kneaded into dough. The dough is formed into cup-shaped blanks. Bake at 180-220°C for 18-22 minutes. After baking, the product must be cooled to 33-37°C. A molding solution of pectin and water (5-10%) is prepared separately, as well as a polyvinyl alcohol solution for the outer surface of the cup.