EDIBLE PACKAGING

Abstract

The present invention relates to an edible package, its manufacturing process, and its uses. The edible package comprises, as a percentage by weight of the total package weight: more than 90% vegetable and / or fruit puree; 0.1 to 1.5% of a gelling agent; and 0.5 to 5% of glycerol. It finds applications particularly in the food industry, and more specifically in the field of food packaging. The present invention is useful, for example, for packaging a food product in an economical, palatable way without negative environmental consequences. Representative figure: Figure 2.

Description

Title of the invention: EDIBLE PACKAGING Technical field of the invention

[0001] The present invention relates to an edible packaging, its manufacturing process and its uses.

[0002] It finds applications particularly in the field of the agri-food industry, and more specifically in the field of food packaging.

[0003] The present invention is useful, for example, for packaging a food product in an economical, tasteful, and environmentally friendly way. Prior art

[0004] Food packaging plays a crucial role in the preservation and transport of foodstuffs. However, such packaging has several major drawbacks. For example, commonly used plastic materials are non-biodegradable, thus contributing to environmental pollution. Furthermore, packaging can alter the quality of food due to the migration of chemical substances from the packaging material into the food product. Problems with oxygen and moisture permeability can also compromise the freshness and safety of food.

[0005] Faced with these challenges, it is imperative to develop innovative and sustainable solutions to improve the performance of food packaging while reducing its environmental impact. It is also necessary that these solutions be economically viable and easy to implement.

[0006] Food-based packaging has been proposed in the prior art. It is generally made from fruit or vegetable peels, for example, apple peels. These peels are rich in fiber and bioactive compounds, theoretically making them suitable for creating a biodegradable packaging material. The manufacturing process involves transforming the peels into a pulp, which is then dehydrated and formed into thin sheets. These sheets can be used to package various food products, thus offering an environmentally friendly alternative to traditional plastic packaging. In addition to their biodegradability, this packaging can also provide a natural barrier against moisture and oxygen, thereby extending the shelf life of the packaged food.

[0007] On the other hand, although these prior art food wrappers made from fruit peels have ecological advantages, they also have many disadvantages. First of all, their mechanical strength and durability are too often lower than those of traditional plastic packaging, which limits their use for certain types of products and requires the addition of extra chemical reinforcements during the manufacturing processes.

[0008] Furthermore, these fruit peel-based packaging materials are too often sensitive to moisture, which compromises their integrity when exposed to humid or wet conditions. Large-scale production of these packaging materials also presents economic and logistical challenges, particularly in terms of collecting, processing, and standardizing fruit peels. Finally, the natural barrier properties of these materials can vary depending on the fruit varieties and processing methods, which affects the consistency and predictability of their performance.

[0009] There is therefore a real need to develop new food packaging materials which meet the aforementioned requirements while avoiding the many disadvantages of the prior art encountered with plastic packaging or packaging made from fruit or vegetable peels.

[0010] Document WO2023084239 describes biodegradable and edible packaging made from alginates obtained from seaweed. Such packaging generally has a short shelf life and therefore requires assembly at the point of distribution and consumption. Furthermore, its resistance to dissolution often makes it unpleasant to consume. It is also necessary to have a product packaging machine at the point of distribution.

[0011] Document EP3902400 describes biodegradable and edible packaging made from starch. This packaging generally has low resistance to folding: it does not withstand sharp creases and breaks easily, which limits its applications in terms of the products it can be packaged and the type of closure. It also has little appeal for the consumer's taste. Description of the invention

[0012] The present invention is specifically designed to meet these needs and to solve the aforementioned problems and disadvantages of the prior art by providing an edible packaging capable of maintaining and containing a food product during the tasting time, a process enabling its manufacture, and its uses.

[0013] A first object of the present invention is an edible package comprising, as a percentage by weight relative to the total weight of the package: - more than 90% vegetable(s) and / or fruit(s) puree; - 0.1 to 1.5% of a gelling agent; and - 0.5 to 5% of glycerol.

[0014] The edible packaging thus implemented by the inventors advantageously provides a barrier to fat, water and / or sauces present in A food product packaged to prevent loss, including in the hands of the consumer. This packaging also exhibits good mechanical resistance to tearing and the ability to maintain the creases made during the packaging process. Furthermore, this packaging has the advantage of being safe for the consumer to consume, even with the food it contains. The edible packaging according to the present invention can also advantageously be made from a wide variety of vegetables and / or fruits, thus allowing for a wide range of tastes and textures, for example, in relation to the packaged product, through association, combination, and / or flavor pairing.

[0015] The term “food product” means any substance, liquid or solid, processed, partially processed or unprocessed, intended to be ingested or reasonably likely to be ingested by a living being, human and / or animal.

[0016] The term "packaging" means an object intended to contain and protect a product, preferably a food product, and to facilitate its handling, its delivery to the consumer, its presentation by the manufacturer and / or seller, and its handling by the consumer. Advantageously, the packaging described herein may be in the form of a sheet, a pouch, a folder, a box, or any other shape suitable for packaging a food product. Advantageously, when in the form of a sheet, it may be square, rectangular, diamond-shaped, triangular, round, or any other shape chosen for its function and / or its aesthetic appeal or design for packaging the food product.

[0017] By "edible", we mean a product that can be ingested without risk by a human and / or animal.

[0018] In this description, "puree" means a food product obtained by the mechanical transformation of solid raw materials, such as fruits, vegetables, and / or legumes, into a paste, preferably smooth and homogeneous. This transformation may involve cooking, grinding, and / or blending steps, and may include the addition of water or other liquids to achieve the desired consistency. The resulting purée generally has a uniform texture, preferably without discernible pieces. The description of the packaging process implemented by the inventors is given below.

[0019] Advantageously, the vegetable and / or fruit puree may comprise or consist of at least one puree obtained from a vegetable and / or fruit selected from broccoli, artichoke, kale, Jerusalem artichoke, salsify, lettuce, arugula, lamb's lettuce, endive, kohlrabi, cabbage, watermelon, mango, papaya, pineapple, peach, nectarine, cherry, pomegranate, blackberry, blueberry, kumquat, clementine, passion fruit, figs, redcurrant, cranberry, elderberry, plum, blackcurrant, chestnut, blood orange, lychee, carrot, parsnip, gherkin, leek, lemon, orange, cabbage, tomato, celeriac, cauliflower, cocoa, spinach, apple, Pear, radish, asparagus, beetroot, cucumber, zucchini, pumpkin, butternut squash, onion, shallot, green bean, potato, sweet potato, turnip, bell pepper, chili pepper, horseradish, ginger, fennel, eggplant, garlic, raspberry, strawberry, kiwi, rhubarb, or a mixture of these. This may include whole fruit(s) and / or vegetables or fruit and / or vegetable peelings.

[0020] Advantageously, the edible packaging may comprise, as a percentage by weight relative to the total weight of the packaging, more than 90% of vegetable(s) and / or fruit(s) puree, preferably more than 92.5%, preferably more than 95%.

[0021] The term "gelling agent" means a texturizing agent that modifies the consistency of a product or composition to which it is added. Advantageously, the gelling agent may be selected from sodium alginate, pectin, agar, starch, carrageenan, guar gum, xanthan gum, gum arabic, locust bean gum, or a mixture thereof. Advantageously, it may be pectin 325NH95 or NH.

[0022] Advantageously, the edible packaging may comprise, as a percentage by weight relative to the total weight of the packaging, 0.1 to 1.5% of a gelling agent, preferably 0.6 to 1.5% of pectin or 0.1 to 0.5% of sodium alginate.

[0023] Advantageously, the edible packaging according to the present invention may further comprise at least one additional ingredient, preferably selected from starch, sodium carboxymethylcellulose (CMC-Na), sodium bicarbonate, sugar, lemon juice, vinegar, preferably cider vinegar or wine vinegar, methylcellulose, a spice, calcium chloride, calcium lactate, citric acid, salt, food wax (e.g. soy, rice), a natural coloring.

[0024] A second object of the present invention relates to a method for manufacturing edible packaging as defined herein, comprising the following steps: - grinding vegetable(s) and / or fruit(s) into a puree; - heating the puree of vegetable(s) and / or fruit(s); - adding a gelling agent simultaneously or not with glycerol to the heated puree and mixing; - optional heating of the mixture comprising the puree, gelling agent, and glycerol; - spreading the resulting mixture on a surface to a thickness of approximately 0.1 to 9 mm; and - dehydration of the spread mixture, and - recovery of the edible packaging thus obtained.

[0025] The inventors have indeed implemented this particular process which allows the manufacture of edible packaging as defined herein with resistance The packaging offers mechanical strength and high durability while using a small amount of gelling agent. The resulting packaging ensures the protection and / or transport of the packaged product. Furthermore, the specific process described herein advantageously allows for the production of edible packaging from a wide range of vegetables and / or fruits, which presents significant ecological benefits with regard to concepts such as food recycling and the selection of foodstuffs available in large quantities through short supply chains.

[0026] By "grinding" is meant an operation consisting of dividing a solid in order to increase its specific surface area. For example, grinding can be carried out using a mortar and pestle, a mixer, a grinder, a mixer-grinder, a mill, a multi-function robot, a rotary blade, a slicer, a mincer, an extruder or any other means known to those skilled in the art for obtaining a purée, preferably homogeneous.

[0027] By "heating" is meant an operation consisting of a temperature increase, constant or incremental, which may include an intermediate or final stage of maintaining the temperature at a given temperature. For example, heating may be carried out with an oven, a drying oven, a chimney, a microwave oven, a water bath, a heating tank, or any other means known to those skilled in the art to achieve the desired heating temperature for implementing the process of the invention.

[0028] Advantageously, the heating temperature of the vegetable(s) and / or fruit(s) puree can be from 40 to 100 °C, preferably from 50 to 90 °C, for example from 82 to 84 °C.

[0029] Advantageously, the heating time of the vegetable(s) and / or fruit(s) puree can be from 10 seconds to 30 minutes, preferably from 2 to 5 minutes.

[0030] Advantageously, the heating temperature of the mixture comprising the puree, the gelling agent and the glycerol can be from 75 to 90 °C, preferably from 80 to 85 °C.

[0031] Advantageously, the heating time of the mixture comprising the puree, the gelling agent and the glycerol can be from 15 seconds to 30 minutes, preferably from 2 to 10 minutes.

[0032] Heating the mixture comprising the puree, the gelling agent and the glycerol allows the mixture to gel, which makes it possible to obtain at the end of the process an edible paste ready to be spread to form a food packaging.

[0033] By "spreading," we mean an operation consisting of compressing a material to give it a precise shape, whether in length, width, and / or thickness. Spreading advantageously allows the formation of a sheet, a packaging sheet, or packaging. For example, spreading can be carried out with a roller, or between rollers, in a rolling mill, with a press, or against a mold. Using a squeegee or spatula, or any other means, to form a uniform layer of the desired thickness. This thickness can advantageously be achieved using spacers of the desired thickness, in order to facilitate and control the spreading and thickness of the mixture before drying.

[0034] Advantageously, the thickness of the mixture after the spreading step is 0.5 to 9 mm or substantially 0.1 to 9 mm, preferably 1 to 4 mm.

[0035] By "approximately 0.1 to 9 mm", it is understood that the thickness is not necessarily identical at every point of a material, and that there may therefore be a margin of error with respect to the average thickness of said material. For example, the mixture after the spreading step may have an average thickness with a margin of error, that is to say, a maximum and a minimum thickness different from the average thickness. Preferably, the margin of error on the thickness may be less than 20% of the average thickness, preferably less than 10%. Preferably, the thickness is as homogeneous as possible, taking into account the chosen puree, so as to allow homogeneous dehydration throughout its thickness, and thus obtain a homogeneous package with improved strength.

[0036] Advantageously, depending on the thickness chosen for the packaging, the inventors were also able to manufacture packaging through which the packaged product is visible by transparency, as exemplified in the photograph in [Fig.5].

[0037] By "dehydration" is meant an operation consisting of removing all or part of the water from a material. For example, dehydration can be carried out with a dehydrator, a hot air dryer (convection, tunnel, multi-stage), a vacuum dryer, a contact dryer (drum or heating belt), an infrared dryer or any means known to those skilled in the art that allows the desired result to be obtained.

[0038] Advantageously, the dehydration temperature of the spread mixture can be from 30 to 90 °C, preferably from 40 to 80 °C.

[0039] Advantageously, the dehydration time of the spread mixture can be from 1 to 10 hours, preferably from 2 to 4 hours.

[0040] Dehydrating the spread mixture results in an edible package at the end of the process, exhibiting: - flexibility allowing it to be folded and used to package a food product (sandwich, pastry, snack, etc.), - resistance to water and grease throughout the shelf life of the packaged product - a pronounced taste due to the reduced water content of the packaging - a bright color not altered by heating due to low temperatures.

[0041] According to a first embodiment, the gelling agent can be pectin.

[0042] Advantageously, the process for manufacturing an edible package according to the present invention may include the step of heating the mixture comprising the puree, pectin, as a gelling agent, and glycerol.

[0043] Advantageously, the step of adding the gelling agent can be implemented by a first substep of adding and mixing pectin, as a gelling agent, with the puree, and a second substep of adding and mixing glycerol with the mixture comprising the puree and the pectin.

[0044] Advantageously, the pectin added during the first substep of adding and mixing can be previously passed through a sieve having a mesh of 0.1 to 2 mm, preferably 0.5 to 1.5 mm.

[0045] According to a second embodiment, the gelling agent may be sodium alginate. Advantageously, in this embodiment, the process for manufacturing an edible package according to the present invention may not include a step of heating the mixture comprising the puree, sodium alginate as a gelling agent, and glycerol.

[0046] Advantageously, the step of adding the gelling agent can be implemented by the simultaneous addition of sodium alginate, as a gelling agent, and glycerol.

[0047] The packaging obtained according to the invention allows for the various possible folding and rolling of food, for example into a bag, ballotine, cylinder, pouch, ravioli, or envelope. Examples are shown in Example 10 below and in the photographs of the accompanying figures.

[0048] Advantageously, the packages obtained according to the invention can also be heat-sealed. "Heat-sealed" or "heat sealing" refers to an operation of joining a package to itself by applying a high temperature to specific and restricted areas of said package to be sealed. It allows, for example, maintaining the package in its folded shape, joining identical packaging sheets, and / or closing the package. Heat sealing can, for example, be carried out in the form of sealing lines (sealed lines), for example, using an RS PRO impulse sealer (trademark, RS France), for example, 320 mm. Alternatively, heat sealing can be carried out by point(s), for example, using a mini heat sealer marketed by Bubbacare (trademark, United Kingdom).

[0049] It is also advantageous to print on the packaging of the present invention, preferably of course using food-grade inks. This can be any type of food-grade printing known to those skilled in the art, for example, stencil printing, brush printing, felt-tip pen printing, pad printing, risograph printing, pad printing or screen printing, aerosol printing or by means of from an inkjet printer, for example by means of an A4 food printer marketed by the Canon company (USA), as shown in figures 6(C) and (D).

[0050] Other advantages, purposes and particular features of the present invention will become apparent from the following examples, presented for illustrative and non-limiting purposes, in the light of the accompanying figures. Brief description of the figures

[0051] Fig. 1 represents an edible package wrapping a sandwich by a first fold, the whole being held by an operator. Figure [Fig. 2] represents an edible package wrapping a pastry by a second fold. Figure 3 shows an edible wrapper for a sandwich, rolled up. Figure 4 shows an edible wrapper for a pastry, heat-sealed. Figure 5 represents an edible package wrapping a pastry and allowing it to show through a third fold. Figure 6 schematically represents the general process of manufacturing food packaging and the use of this packaging to package different types of food. Figure [Fig. 7] schematically represents an edible packaging wrapping a sandwich by rolling. EXAMPLES

[0052] In the following text we describe some examples of implementation of the present invention for the manufacture of food packaging and the use of this packaging to package different types of food. The general approach is represented schematically in [Fig.6], annexed, in which: reference (A) represents formulations based on fruit and / or vegetable purees; reference (B) represents food packaging shaped by spreading and drying; reference (C) represents an example of graphic personalization of food packaging by printing, for example using food coloring; reference (D) schematically represents distribution to restaurateurs and food professionals, by representing a stack of food packaging obtained; reference (E) represents packaging of products made to order; reference (F) schematically represents the product wrapped with the packaging ready for tasting.

[0053] Example 1: Example of edible packaging obtained from carrot puree and sodium alginate

[0054] This example describes the manufacture of an edible package obtained from carrot puree. We ground 100 g of cooked Nantes carrots (Daucus carota, Nantes variety) using a Thermomix TM31 grinder, marketed by Vorwerk (Germany), at the maximum speed 10 allowed by the appliance, in order to obtain a homogeneous puree.

[0055] 0.4 g of sodium carboxymethylcellulose from the company SaporePuro (Italy), are incorporated into 50 mL of water brought to a boil at 100 °C so as to obtain a solution of solubilized sodium carboxymethylcellulose.

[0056] 100 g of carrot puree are mixed with the carboxymethylcellulose solution of sodium, the mixture is heated to 80 °C for a period of 5 minutes in a container sensitive to induction heating on a 3.5kW double induction hob marketed by GGMGastro (Germany).

[0057] To this heated mixture, 0.2 g of Louis François sodium alginate (trademark), marketed by Louis François (France), 1 g of SaporePuro starch, marketed by SaporePuro (Italy), and 1 g of Isolatech 99.5% glycerol, marketed by Isolatech (Germany), are added simultaneously or successively. The mixture is blended using a Thermomix TM31, marketed by Vorwerk (Germany), at the maximum speed of 10 allowed by the appliance.

[0058] The content of the different ingredients is shown in the following table 1: [Tables 1] Ingredients Weight (in grams) Carrot puree 100 Starch 1 Glycerol 1 Sodium alginate 0.2 Solubilized sodium carboxymethylcellulose 0.4

[0059] The resulting mixture is then spread onto a flat surface, in this example an aluminum sheet covered with baking paper or foil. The inventors have notably used Metro Professional non-stick parchment baking paper or Paraflexx sheets (trademark) marketed by Excalibur (United States of America). The spreading is carried out with an angled spatula, marketed by De Buyer (France), to obtain a layer of the mixture measuring 32 x 32 cm and 1 mm thick.

[0060] The mixture spread on the baking paper is then dehydrated in a GGMGastro automatic food dehydrator with sixteen trays DGHB20 marketed by GGMGastro (Germany) at 64 °C for one hour and thirty minutes. This produced an edible food wrapper made from carrot puree.

[0061] Example 2: Example of edible packaging obtained from parsnip puree and pickle vinegar

[0062] An edible packaging is obtained according to the same process as that described in example 1, with the difference that the puree is obtained from Lange parsnips (Pastinaca sativa, variety Lange) and the vinegar contained in a jar of Maille pickle (trademark), marketed by the company Maille (France).

[0063] The puree is obtained by grinding, using the Thermomix TM31 grinder, a mixture of 400 g of parsnips and 85 g of pickle vinegar.

[0064] The other ingredients are the same as in Example 1, except for the starch. The content of the different ingredients is shown in Table 2 below: [Tables 2] Ingredients Weight (in grams) Parsnip puree / pickle vinegar 485 Glycerol 4.85 Sodium alginate 0.97 Solubilized sodium carboxymethylcellulose 1.94

[0065] Example 3: Example of edible packaging obtained from leek puree

[0066] An edible packaging is obtained using the same process as described in Example 1, with the difference that the puree is obtained from Gennevilliers leek greens (Allium porrum, Gennevilliers variety).

[0067] The other ingredients are the same as in Example 1 with Ah!Table baking soda (trademark), marketed by the company Ah!Table (France). The content of the different ingredients is shown in Table 3 below: [Tables3] Ingredients Weight (in grams) Leek Greens Purée 870 Starch 8.7 Glycerol 8.7 Sodium alginate 2.9 Solubilized sodium carboxymethylcellulose 3.48 Sodium bicarbonate 5

[0068] Example 4: Example of edible packaging obtained from lemon puree

[0069] An edible packaging is obtained by the same process as that described in example 1, with the difference that the puree is obtained from whole yellow Eureka lemons (Citrus limon, variety Eureka).

[0070] The other ingredients are the same as in example 1 without the starch.

[0071] It is observed that the resulting packaging is transparent if the mixture is spread at a The mixture is spread to a thickness of 1 mm before the dehydration stage. The resulting packaging is matte if the mixture is spread to a thickness of 2 mm before the dehydration stage.

[0072] The content of the different ingredients is shown in the following table 4: [Tables 4] Ingredients Weight (in grams) Lemon puree 1570 Glycerol 14.7 Sodium alginate 3.14 Solubilized sodium carboxymethylcellulose 6.28 Example 5: Example of edible packaging obtained from orange puree

[0073] An edible packaging is obtained by the same process as that described in example 1, except that the puree is obtained from whole navel oranges (Citrus sinensis, navel variety)

[0074] The other ingredients are the same as in Example 1, except for the starch. The content of the different ingredients is shown in Table 5 below: [Tables 5] Ingredients Weight (in grams) Orange puree 1570 Glycerol 20 Sodium alginate 6 Solubilized sodium carboxymethylcellulose 10

[0075] Example 6: Example of edible packaging obtained from carrot puree

[0076] This example describes the manufacture of an edible package obtained from carrot puree. We ground 1100g of cooked Nantes carrots (Daucus carota, Nantes variety) using a Thermomix TM31 grinder, marketed by Vorwerk (Germany), at the maximum speed 10 allowed by the appliance, in order to obtain a homogeneous puree.

[0077] 1100g of puree, to which 50g of a mixture of lemon juice of Sicily, marketed by the company Jardin Bio (France), and organic cider vinegar marketed by the company La Fourche (France), in mass proportions of 25:75, are then heated to 100°C for a period of 5 minutes in a stainless steel pan, marketed by the company Hema (China), on a double induction hob 3.5kW marketed by the company GGM Gastro (Germany).

[0078] 9 g of pectin 325NH95, marketed by the company Louis François (France) are mixed with 17.05 g of crystal sugar, marketed by the company Saint Louis (France).

[0079] The pectin / sugar mixture is added to the heated puree, the puree being continuously mixed during the time of addition with an immersion blender, marketed by the company Bamix (Switzerland) at speed 2, i.e. 18,000 rpm.

[0080] 11 g of glycerol 99.5%, marketed by the company Isolatech (Germany) are added to the heated puree including the pectin / sugar mixture and mixed with the immersion blender at speed 2, i.e. 18,000 rpm.

[0081] The resulting mixture is then heated in an uncovered Hema stainless steel saucepan at 84°C for a period of 1 minute on a 3.5kW double induction hob marketed by the company GGM Gastro (France).

[0082] The mixture obtained is spread on a flat surface, in this example an aluminium plate covered with a baking sheet or paper (non-stick baking paper parchment Metro professional or paraflexx marketed by the company Excalibur (United States of America)), with an angled spatula, marketed by De Buyer (France) so as to obtain a layer of mixture with dimensions of 32x32cm and a thickness of 1 mm.

[0083] The spread mixture is then dehydrated in a 24-level dehydrator, marketed by GGM Gastro (Germany), at 75°C for one hour and thirty minutes, in order to form the edible packaging obtained from carrot puree. The concentrations of the different ingredients are summarized in Table 6 below: [Tableauxô] Ingredients Weight (in grams) Carrot puree 1100 Pectin 9 Lemon juice / vinegar 50 Glycerol 11 Sugar 17.05

[0084] Example 7: Example of edible packaging obtained from cabbage puree

[0085] An edible packaging is obtained using the same process as described in Example 6, except that the puree is obtained from cauliflower (Brassica oleracea, botrytis variety).

[0086] The ingredients present are the same as in Example 6, except for the sugar. The lemon juice / vinegar mixture is replaced by 2.04 g of sodium carboxymethylcellulose from SaporePuro (Italy). The content of the various ingredients is shown in Table 7 below: [Paintings?] Ingredients Weight (in grams) Cabbage puree 680 Pectin 5.44 Glycerol 6.8 Solubilized sodium carboxymethylcellulose 2.04

[0087] Example 8: Mechanical resistance test

[0088] The following tests were carried out: Tensile breaking strength, according to standard NF EN ISO 1924-2, 2009 by the constant elongation gradient method; Bending strength according to the method described in standard NF ISO 5626, 1994; Initiated tearing strength according to standard NF EN ISO 1974, 2012 by the ELMENDORF method.

[0089] The resistance tests carried out made it possible to validate the compositions and processes of the invention for the manufacture of edible food packaging.

[0090] Example 9: Preservation test of the packaged product

[0091] The following tests were carried out: Determination of the grease barrier, according to the SCAN P37:77 standard by measuring the Cobb in oil 1800s, Determination of resistance to humidity in real conditions.

[0092] The results of these experiments and measurements show that the composition and implementation process of the invention make it possible to obtain packaging with an excellent barrier to grease, despite the small amount of gelling agent.

[0093] Real-world tests have established satisfactory moisture resistance for food packaging used before consumption.

[0094] Furthermore, these results show that the preservation properties of the packaging obtained by the inventors, and of the packaged products, are similar from one puree to another when manufactured based on the composition and process described herein. Also, these results show that the composition and process described herein are flexible and can be implemented for a wide range of vegetables and / or fruits.

[0095] Example 10: Examples of food packaging

[0096] Figures 1 to 5 show photographs of different types of packaging obtained in the aforementioned examples, used to package different foods. [Fig. 1] is a photograph of edible packaging obtained from carrot puree, as described in Example 1, packaging a sandwich using a first possible folding method. [Fig. 2] is a photograph of edible packaging obtained from orange puree, as described in Example 5, packaging a pastry using a second possible folding method. [Fig. 3] is a photograph of edible packaging obtained from carrot puree, as described in Example 1, packaging a sandwich using a rolling method. [Fig. 4] is a photograph of edible packaging obtained from orange puree, as described in Example 5, packaging a pastry using heat sealing. [Fig.Figure 5 is a photograph of an edible wrapper made from orange puree, as described in Example 5, wrapping a pastry with a third fold, which reveals the pastry through the fabric. Figure 7 schematically represents an edible wrapper for a sandwich, rolled up.

Claims

Demands

1. Edible packaging comprising, as % by weight relative to the total weight of the packaging: - more than 90% vegetable(s) and / or fruit(s) puree; - 0.1 to 1.5% of a gelling agent; and - 0.5 to 5% of glycerol.

2. Edible packaging according to claim 1, wherein the vegetable and / or fruit puree comprises or is made up of at least one puree selected from a puree of broccoli, artichoke, kale, Jerusalem artichoke, salsify, lettuce, rocket, lamb's lettuce, endive, kohlrabi, cabbage, watermelon, mango, papaya, pineapple, peach, nectarine, cherry, pomegranate, blackberry, blueberry, kumquat, clementine, passion fruit, fig, redcurrant, cranberry, elderberry, plum, blackcurrant, chestnut, blood orange, lychee, carrot, parsnip, gherkin, leek, lemon, orange, tomato, celeriac, cauliflower, cocoa, spinach, apple, pear, radish, asparagus, beetroot, cucumber, courgette, pumpkin, butternut squash, butternut squash, onion, shallot, green bean, potato, sweet potato sweet, turnip, bell pepper, chili pepper, horseradish, ginger, fennel, eggplant, garlic, raspberry, strawberry, kiwi, rhubarb, or a mixture of these.

3. Edible packaging according to claim 1 or 2, wherein purée is a purée of whole fruit(s) and / or vegetable(s) or of fruit(s) and / or vegetable(s) peelings.

4. Edible packaging according to any one of the preceding claims, wherein the gelling agent is selected from sodium alginate and pectin.

5. Edible packaging according to any one of the preceding claims, further comprising at least one additional ingredient, preferably selected from starch, sodium carboxymethylcellulose (CMC-Na), sodium bicarbonate, sugar, lemon juice, vinegar, methylcellulose, a spice, calcium chloride, calcium lactate, citric acid, salt, food wax and a natural color.

6. A method for manufacturing edible packaging as defined in any one of claims 1 to 4 comprising the following steps: - grinding vegetable(s) and / or fruit(s) into a puree; - heating the vegetable(s) and / or fruit(s) puree;

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13. - adding a gelling agent simultaneously or not with glycerol to the heated puree and mixing; - optional heating of the mixture including the puree, gelling agent and glycerol; - spreading the resulting mixture over a surface, to a thickness of 0.1 to 9 mm; and - dehydration of the spread mixture, and - recovery of the edible packaging thus obtained. A process according to claim 6, wherein the gelling agent is pectin. A process according to claim 6, wherein the process comprises the heating step, the gelling agent being pectin. A process according to claim 6 or 7, wherein the step of adding the gelling agent is carried out by a first substep of adding and mixing pectin, as a gelling agent, with the puree, and a second substep of adding and mixing glycerol with the mixture comprising the puree and the pectin. A method according to claim 8, wherein the added pectin is first passed through a sieve having a mesh size of 0.1 to 2 mm. A process according to claim 6, wherein the gelling agent is sodium alginate. A process according to claim 11, wherein the process does not include the heating step. A process according to claim 11 or 12, wherein the step of adding the gelling agent is carried out by the simultaneous addition of sodium alginate, as a gelling agent, and glycerol.

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