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Title:
A SYNERGISTIC COMPOSITION, AN ECO-FRIENDLY AND BIODEGRADABLE EDIBLE UTENSILS AND A PROCESS FOR MAKING THE SAME
Document Type and Number:
WIPO Patent Application WO/2020/035833
Kind Code:
A1
Abstract:
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks, and its process for making thereof. The said utensils are prepared by using the composition of wheat flour and dry powder of Jaggery in the ratio ranging from 49:1- 45:5, depending on the type of utensils to be made.

Inventors:
DUTTA PUNEET (IN)
Application Number:
PCT/IB2019/056954
Publication Date:
February 20, 2020
Filing Date:
August 16, 2019
Export Citation:
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Assignee:
DUTTA PUNEET (IN)
International Classes:
A23L7/10; A21D2/18; A21D13/33; A21D13/48; A23P30/10; A47G21/06
Domestic Patent References:
WO2001039612A12001-06-07
WO2012098448A12012-07-26
WO2005021633A22005-03-10
WO2008090195A22008-07-31
WO2012098448A12012-07-26
Foreign References:
US3493382A1970-02-03
US5378418A1995-01-03
IN284KOL2006A
IN141CHE2011A
Other References:
DATABASE GNPD [online] MINTEL; 23 March 2018 (2018-03-23), ANONYMOUS: "Sweetened Millet Mix", XP055639470, retrieved from www.gnpd.com Database accession no. 5539037
DATABASE GNPD [online] MINTEL; 23 March 2018 (2018-03-23), ANONYMOUS: "Spiced Millet Mix", XP055639472, retrieved from www.gnpd.com Database accession no. 5539029
DATABASE GNPD [online] MINTEL; 13 March 2015 (2015-03-13), ANONYMOUS: "Puranpoli Mix", XP055640148, retrieved from www.gnpd.com Database accession no. 3021445
DATABASE WPI Week 201766, Derwent World Patents Index; AN 2017-507312, XP002795531
DATABASE WPI Week 201765, Derwent World Patents Index; AN 2017-48424R, XP002795532
DATABASE GNPD [online] MINTEL; 27 December 2012 (2012-12-27), ANONYMOUS: "Mini Crispy Spoons", XP055639459, retrieved from www.gnpd.com Database accession no. 1961753
ANONYMOUS: "Edible Cutlery Snack", GNPD, June 2010 (2010-06-01), pages 1 - 2, XP002671919
ANONYMOUS: "Cutlery you can eat: One company's approach to the plastic pollution problem | CBC News", 29 July 2018 (2018-07-29), XP055639482, Retrieved from the Internet [retrieved on 20191106]
Attorney, Agent or Firm:
KAPOOR, Samita (IN)
Download PDF:
Claims:
CLAIMS

1. A synergistic composition useful for an eco-firiendly and biodegradable edible utensils wherein the said composition comprising 85- 98% w/w grain flour and 2 to 15% w/w dry powder of Jaggery.

2. The synergistic composition as claimed in claim 1, wherein the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc.

3. A process for making eco-friendly and biodegradable edible utensils wherein the said process comprising the steps of: a) mixing dry powder of 2-15% w/w jaggery into 85- 98 % w/w of grain flour under the simultaneous operation of temperature and pressure in the range of about 125° C to 300° C temperature and 155 KPa - 470 KPa weight in a hot press hydraulic machine; b) applying pressure on the metal die selected on the basis of the type of utensil under the said temperature in order to get the edible, eco friendly and biodegradable utensils, wherein 0% water contents is there in the said utensil. 4. The process as claimed in claim 3, wherein the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc

5. The process as claimed in claim 3, wherein the grain flour used is wheat flour.

6. The process as claimed in claim 1, wherein the wheat flour in a dry powder of jaggery is mixed without adding any additives and/or non-fibrous fillers and/or humectants and/or colorants . 7. The process as claimed in claim 1, wherein other flavors such as salt, sugar etc optionally can be mixed in a mixture of grain flour and dry powder of jiggery.

8. Eco-friendly and biodegradable edible utensils wherein the said utensils obtained by the process as claimed in claims 3-7.

9. Eco-friendly and biodegradable edible utensils wherein the said utensils comprising the synergistic composition of claim 1 having 90- 98 % w/w grain flour and 2 to 10 % w/w dry powder of Jaggery.

10. Eco-friendly and biodegradable edible utensils as claimed in claim 9, wherein the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc.

11. Eco-friendly and biodegradable edible utensils as claimed in claim 3, wherein the said utensils are tableware and cutlery selected from the group of bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks etc.

12. Eco-friendly and biodegradable edible utensils as claimed in claims 9-11, wherein the said bowl comprising the synergistic composition preferably having 90 % w/w wheat flour and 10 % w/w dry powder of Jaggery.

13. Eco-friendly and biodegradable edible utensils as claimed in claims 9-11, wherein the said plates comprising the synergistic composition preferably having 95 % w/w wheat flour and 5 % w/w dry powder of Jaggery.

14. Eco-friendly and biodegradable edible utensils as claimed in claims 9-11, wherein the said glasses comprising the synergistic composition preferably having 85 % w/w wheat flour and 15 % w/w dry powder of Jaggery.

Description:
A SYNERGISTIC COMPOSITION, AN ECO-FRIENDLY AND BIODEGRADABLE EDIBLE UTENSILS AND A PROCESS FOR MAKING

THE SAME Field of the invention:

The present invention relates to a synergistic composition useful for eco-friendly and biodegradable edible utensils.

More particularly, it relates to a process for making eco-friendly and biodegradable edible utensils.

The present invention further relates to eco-friendly and biodegradable edible utensils.

Also, it relates to a process for making eco-friendly and biodegradable edible utensils which is an additional source of protein, carbohydrate, mineral, and energy.

Background and Prior art:

Nowadays plastic disposable has become part of our daily routine life which play a very important role in our busy schedules from morning till night. However, usages of plastic disposable have many drawbacks. Plastic has several chemical complexes that leach into food. Many of these are carcinogenic and neurotoxic. The increasing trends in cancer incidences across the world are due to excessive exposure to plastic in form of packaging in the food industry (eg: milk pouches) and plastic disposable cutlery.

Initially, with advancement in the polymer chemistry and invention of plastics, these appeared to be a good alternative to metals and wood and therefore, use of plastics in the manufacture of various utensils, articles, apparatuses, carry bags etc was in high demand. But, after the outcome of serious environmental problems associated with the use of plastics, use of plastic articles is discouraged worldwide. Further, plastic cutleries are also associated with the problem of consumption of dangerous and carcinogenic chemicals when cutlery is used without proper washing after coming out of the factory, as stringent food safety measures are rarely followed by the manufacturers. Plastic cutleries manufactured out of petroleum by-products are often produced in an unhygienic way and packed and sold in the market and generally used by the consumers without taking necessary precautions of washing and cleaning the same. Typically, plastic cutleries are meant for disposed of after single use but these thrown-away cutleries are collected and re-used by beggars and poor or re-sold in the market without even proper washing and cleaning.

The law is silent on the prohibition of the reuse of cutlery/utensils and its hygiene standards.

When and if thrown away, plastic cutlery adds to the mounting non-degradable material garbage. Typically, among other things which we come across in our routine life, utensils are of great importance. Various utensils which we generally use in our routine life can be named as cups, bowls, plates, cutleries, bottles etc. Generally, utensils and cutleries are made of silver, steel, aluminum, brass, copper or any other alloy, wood or plastics. Utensils made of metals and alloys are generally re-used after washing and cleaning where those made of wood and plastic utensils may be re-used or thrown away. Re-use of these utensils comes with the advantage of multiple times use of the utensil but it also has certain limitations like the cost of the utensils, their safe storage, proper hygienic cleaning of the utensil before and after use. An improperly cleaned utensil can carry various harmful pathogens, dust particles, and chemicals used in the cleaning. The proper cleaning can be altered due to various reasons including poor handling by the person responsible, poor quality of cleansing material used, contamination in the water used for washing and cleaning or even deficiency of clean and hygienic water. Carrying these utensils, more particularly, cutleries in travels and journeys are generally not very user-friendly due to a scarcity of clean and hygienic water for cleaning and their safe storage.

Therefore, there is always a need for an alternative to these metal, alloys, wooden or plastic utensils and cutleries which could overcome various problems associated with these utensils and cutleries as discussed in the above paragraphs. An eco-friendly, biodegradable, edible utensil and cutlery made from safe, hygienic and healthy edible (agriculturally produced) materials which can be consumed after the use or if thrown away would biodegrade within two days, should be the best solution to the above problems.

Various efforts have been made in the past. Reference may be made from Patent Application No. US 3493382 which discloses a method of producing molded edible products consisting of a liquid mixture comprising glycerin and/or propylene glycol, carrageenan and tapioca starch, injecting this mixture into molds and heating the mixture till it solidifies in the mould of the desired shape. The ingestion of glycerin and propylene glycol and the health implications from the same leaves enough doubts on the edibility of these products.

Another reference may be taken from US Patent 5378418 which discloses a method of making articles of edible or easily biodegradable material without using either a plasticizer or a lubricant comprising mixing animal connective tissue protein with starch and extruding the mixture and molding by injection molding to form the article. However, the addition of animal tissues in the article disclosed in this patent restricts its use on a mass level. Due to religious restrictions on eating any non-vegetarian food products or food products which carry traces of any animal part or component or non-halal or nonkosher produced nonvegetarian food products, articles made by the method disclosed in this US patent cannot be used by the followers of those religions.

Another reference may be taken from WO/2005/021633 which relates to a composition for use in making a starch-based food or beverage container, the formulation allows the container to be water resistant for a certain amount of time without the need of any water resistant coating.

Further, WO/2008/090195 discloses biodegradable compositions consisting of starch, plasticizing agent, protein, cross-linking enzyme and water. The biodegradable articles which can be prepared with the composition may be trays, bowls, plates, cutlery, cups or bottles. All these inventions are largely based on injection or extrusion methods of production, which are energy intensive processes. This invention aims to overcome this by making the products through non-injection and non-extrusion based methods. Another reference may be taken from the Indian Patent Application No. 284/KOU2006, which relates to a process of making edible cutlery comprising preparing a dough of rice and wheat flour in a boiling water at temperature between 90 to 110° C, rolling thick slices of 1.5 to 2.25 mm size, molding desired shape and baking at 175 to 190° C. This invention has certain limitations like it is limited to edible cutleries made from only rice and wheat flour in the ratio of 0.8 to 1.2:0.8 to 1.2. In absence of any defined kneading process, gelatinization of the starch is not done properly. Another reference may be taken from WO2012098448 (which is related to eco- friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth wherein the cutleries, chopsticks, and all other such utensils are made of flours having about 65% w/w or above carbohydrate content and contain no added preservatives or chemical additives and having a shelf life of a year or more. Utensils and cutleries of different desired designs shape and size can be formed from the dough obtained above. For this purpose, the kneaded dough is put into a mold of predetermined shape and size and cured either through direct heating of the molds or through baking with or without steam at a temperature in between 150° C to 400°C over a period of 3 to 15 minutes. The temperature requirements and the duration of curing depend on the thickness of mold in which it is being cured, the thickness of the material which is being cured and the type of curing equipment like, type of oven being used. However, the present invention’s approach, scope, method, and composition is completely different from the cited art.

Further reference may be taken from Indian Patent Application No. 141/CHE/201 1 which is related to a method of making eco-friendly and biodegradable edible utensils. More particularly, the invention relates to a novel method of making eco- friendly and biodegradable cutleries. The invention also relates to eco-friendly and biodegradable edible utensils including but not limited to eco-friendly and biodegradable edible cutleries. The eco-friendly and biodegradable edible utensils of the invention are prepared from healthy and hygienic edible materials and can be consumed by the user after their use as utensils, or if thrown away, they biodegrade naturally within less than two days. However, the present invention’s approach, scope, method, and composition is completely different from the cited art.

The present invention overcomes various disadvantages of the available prior arts discussed herein above paragraphs. Objects of the invention:

The main object of the present invention is to provide a synergistic composition useful for eco-friendly and biodegradable edible utensils. Another object of the present invention is to provide a process for making eco- friendly and biodegradable edible utensils.

Further, another object of the present invention is to provide eco-friendly and biodegradable edible utensils.

Yet, another object of the present invention is to provide a process for making eco- friendly and biodegradable edible utensils which is an additional source of protein, carbohydrate, mineral, and energy.

Still, another object of the present invention is to provide eco-friendly and biodegradable edible utensils with increased structural integrity, Strength and durability.

Still, another object of the present invention is to provide eco-friendly and biodegradable edible utensils to minimize the risk of pollution on earth.

Still, another object of the present invention is to provide eco-friendly and biodegradable edible utensils wich iarealso a healthy food for cattle and other animals.

Summary of the invention:

The present invention relates a synergistic composition useful for an eco-friendly and biodegradable edible utensils, the said composition comprising 90- 98% w/w grain flour and 2 to 10% w/w dry powder of Jaggery. Varieties of tableware and cutlery such as bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks etc. can be prepared by this synergistic composition with the increased structural integrity, Strength and durability upto 45 minutes to 5 hours. It also relates to an eco-friendly and biodegradable edible utensils and a process for making the same. The said eco-friendly and biodegradable edible utensils does not contain any additives and/or non-fibrous fillers and/or humectants and/or colorants.

Detailed descriDtion of the invention:

The above summary, as well as the following detailed description of certain embodiments of the present invention, will be better understood when read in conjunction with the examples. For the purpose of illustrating the invention, certain embodiments are shown in the examples. It should be understood, however, that the present invention is not limited to the arrangements shown in the examples.

The following detailed description is merely exemplary in nature and is to enable any person skilled in the art to make and use the invention. The description is not intended to limit the application and uses of the various embodiments. Various modifications to the disclosed invention will be readily apparent to those skilled in the art, and the methodology defined herein may be applied to other embodiments and applications without departing from the spirit and the scope of the present disclosure.

The foregoing objects of the present disclosure are accomplished and the problems and shortcomings associated with the prior art, and approaches are overcome by the present disclosure, as described below in the preferred embodiments. Accordingly, the present invention provides a synergistic composition useful for an eco-friendly and biodegradable edible utensils wherein the said composition comprising 85- 98% w/w grain flour and 2 to 15% w/w dry powder of Jaggery. In an embodiment of the present invention, the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc.

In another embodiment of the present invention, the grain flour is preferably used is wheat flour.

Also, the present invention provides a process for making eco-friendly and biodegradable edible utensils wherein the said process comprising the steps of: a) mixing dry powder of 2-15% w/w jaggery into 85- 98 % w/w of grain flour under simultaneous operation of temperature and pressure in the range of about 125° C to 300° C temperature and 155 KPa - 470 KPa for time duration 225 seconds - 90 seconds in a hot press hydraulic machine; b) applying said pressure on the metal die selected on the basis of the type of utensil under the said temperature in order to get the edible, eco friendly and biodegradable utensils, wherein 0% water contents is there in the said utensil.

In an embodiment of the present invention, the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc

In another embodiment of the present invention, the grain flour used is wheat flour. Further, in an embodiment of the present invention, wherein the wheat flour in a dry powder of jaggery is mixed without adding any additives and/or non-fibrous fillers and/or humectants and/or colorants. Yet, in an embodiment of the present invention, other flavors such as salt, sugar etc optionally can be mixed in a mixture of grain flour and dry powder of jiggery.

Still, in an embodiment of the present invention, other herbs such as oregano, rosemary, curry leaves, coriander leaves etc optionally can be mixed in a mixture of grain flour and dry powder of jiggery alone or in a combination of other flavors.

Still, in an embodiment of the present invention, metal die of desired shape and size can be used to make the utensils of desired shape and size. The present invention also provides a eco-friendly and biodegradable edible utensils wherein the said utensils obtained by the above process

In an embodiment of the present invention, the said utensils comprising the synergistic composition of claim 1 having 90- 98 % w/w grain flour and 2 to 10 % w/w dry powder of Jaggery.

In an embodiment of the present invention, the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc. In another embodiment of the present invention, the utensils are tableware and cutlery selected from the group of bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks etc. Further, in an embodiment of the present invention, the bowl comprising the synergistic composition preferably having 90 % w/w wheat flour and 10 % w/w dry powder of Jaggery. Yet, in an embodiment of the present invention, the plates comprising the synergistic composition preferably having 95 % w/w wheat flour and 5 % w/w dry powder of Jaggery.

Still, in an embodiment of the present invention, the glasses comprising the synergistic composition preferably having 85 % w/w wheat flour and 15 % w/w dry powder of Jaggery.

Exemplary embodiments of the present general inventive concept provide Eco- friendly and biodegradable edible utensils with increased structural integrity, Strength and durability.

As per the edible cutlery available in the market, where durability is maximum 12 minutes, however, present invention’s provides edible and biodegradable utensils with the increased structural integrity, Strength and durability upto 45 mins to 5 hours, this is only possible when we mixed a certain percentage of jaggery in the grain flour. It is pertinent to note that without adding Jaggery, the durability of the product retains upto 30 minutes by follow the same procedure of the present invention. The following examples are given by way of illustration of the present invention and should not be construed to limit the scope of present invention. Example -1

Making of edible bowls:

4.5 kg of wheat flour mixed with 0.5 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of bowl shaped. Simultaneous pressure 95KPa under 125° C temperature was applied for at least 220 seconds on the metal die. We obtained 50 numbers of bowls.

Example -2

Testing the structural integrity;

Testing the structural integrity of the bowls of example 1 was done by putting semi solids such as Curry, and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 180 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process. The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 181 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.

Example -3

Making of edible bowls;

4.5 kg of wheat flour mixed with 0.5 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of bowl shaped. Simultaneous pressure 285 KPa under 300° C temperature was applied for 90 seconds on the metal die. We obtained 50 numbers of bowls.

Example -4

Testine the structural inteeritv:

Testing the structural integrity of the bowls of example 3 was done by putting semi solids such as Curry, and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 180 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.

The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 181 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.

Example -5

Makine of edible bowls;

4.0 kg of wheat flour mixed with 1.0 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of bowl shaped. Simultaneous pressure 95 KPa under 300° C temperature was applied for 200 seconds on the metal die. We obtained 50 numbers of bowls. Examnle -6

Testing the structural integrity:

Testing the structural integrity of the bowls of example 5 was done by putting hot solids / semi liquids like curry, and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 150 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.

The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 152 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 18 days. Freezing the finished product makes no difference. Results are the same as above.

Exanmle -7

Making of edible plates:

4.75 kg of wheat flour mixed with 0.25 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of plates shaped. Simultaneous pressure 105 Kpa under 125° C temperature was applied for 220 seconds on the metal die. We obtained 50 numbers of plates.

Examnle -8

Testing the structural integrity;

Testing the structural integrity of the plates of example 7 was done by putting hot solids / semi liquids like curry, Chapattis and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 316 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process. The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 318 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.

Example -9

Making of edible plates:

4.75 kg of wheat flour mixed with 0.25 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydrolic machine with the selected metal dye of plates shaped. Simultaneous pressure 315 Kpa under 300° C temperature was applied for 90 seconds on the metal die. We obtained 50 numbers of plates.

Example -10

Testing the structural integrity:

Testing the structural integrity of the plates of example 9 was done by putting hot solids / semi liquids like curry, Chapattis and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 316 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process. The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid. At 318 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.

Example -11

Making of edible plates;

4.0 kg of wheat flour mixed with 1.0kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of plates shaped. Simultaneous pressure 105 Kpa under 300° C temperature was applied for 90 seconds on the metal die. We obtained 50 numbers of plates.

Example -12

Testing the structural integrity:

Testing the structural integrity of the plates of example 11 was done by putting hot solids / semi liquids like curry, Chapattis and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 228 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.

The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid. At 230 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers. The same tests are performed after the sticks are placed in liquid then put into a freezer for 19 days. Freezing the finished product makes no difference. Results are the same as above.

Example -13

Making of edible glasses:

4.25 kg of wheat flour mixed with 0.75 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of glass shaped. Simultaneous pressure 90 Kpa under 125° C temperature was applied for 220 seconds on the metal die. We obtained 50 numbers of glasses.

Example -14

Testing the structural integrity:

Testing the structural integrity of the glasses of example 13 was done by putting hot liquids like water, tea, coffee (not milk), Curry etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 45 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.

The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 46 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers. The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.

Example -15

Making of edible glasses:

4.25 kg of wheat flour mixed with 0.75 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydrolic machine with the selected metal dye of glass shaped. Simultaneous pressure 270 Kpa under 300° C tempraturere was applied for 90 seconds on the metal die. We obtained 50 numbers of glasses.

Example -16

Testing the structural integrity:

Testing the structural integrity of the glasses of example 15 was done by putting hot liquids like water, tea, coffee (not milk), Curry etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 45 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.

The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 46 minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above. Example -17

Making of edible plates:

4.0 kg of wheat flour mixed with 1.0 kg of dry powder of jaggrey and .05 % of the mixture was put into hot press hydraulic machine with the selected metal dye of glass shaped. Simultaneous pressure 90 Kpa under 125° C temperature was applied for 220 seconds on the metal die. We obtained 50 numbers of glasses.

Example -18

Testipg the structural iutegritv:

Testing the structural integrity of the glasses of example 17 was done by putting hot liquids like water, tea, coffee (not milk), Curry, etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 42 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process. The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.

At 43 rd minutes, the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.

The same tests are performed after the sticks are placed in liquid then put into a freezer for 16 days. Freezing the finished product makes no difference. Results are the same as above. Advantages:

The main advantages of the present invention are:

1. The present invention provides an alternate to avoid plastic / thermacoal disposable which is very harmful for the health.

2. The present invention provides eco-friendly and biodegradable edible utensils, which if not eaten can be a food for cattle and other animals.

3. The present invention provides a hygienic way to use the utensils.

4. The present invention is a green revolution and eco - friendly, the present utensils can be biodegraded within 48 hours

5. The present utensils can be used as fertilizer after eating food or if not consumed by the cattle or humans.