Low-cost biodegradable drinking straws

Abstract

A low-cost biodegradable drinking straw comprising structurally intact cornstarch mixed with one or more improving agents. The improving agents include biological enzyme preparations and colloid preparations. The low-cost biodegradable drinking straw is made by providing 98% structurally intact cornstarch and mixing it with one or more improving agents to create a biodegradable powder. The edible biodegradable powder is formed into a drinking straw shape and extruded into a drinking straw shape. Once the extruded drinking straw shape has cooled, it is cut into the appropriate drinking straw length. The cut drinking straws are then dried and packaged.

Description

[Technical Field]

[0001] The present invention relates to the field of drinking straws, and more particularly to safe, convenient, hygienic, biodegradable, environmentally safe, and low-cost drinking straws. [Background technology]

[0002] In the United States alone, it is estimated that 500 million plastic straws are used every day. Most of these plastic straws end up in the ocean, polluting the water and killing marine life. Most plastic straws are also too light to pass through mechanical recycling sorters. Plastic straws fall through the sorting screens, mix with other materials, or are too small to separate, and end up in the recycled input or disposed of as trash.

[0003] When plastic straws reach the ocean, rather than biodegrading or dissolving, they break down into tiny pieces known as "microplastics," which pose a major threat to marine life, including fish.

[0004] One alternative is compostable plastic straws. While compostable plastic straws are good in theory, like regular plastic straws, most are misdisposed of and end up in waterways. Also, compostable plastic straws are no better than regular plastic straws when it comes to breaking down in the ocean. Compostable plastic straws are designed to decompose in the conditions of a composting facility, not seawater.

[0005] Another, more traditional alternative is paper drinking straws. However, most consumers dislike paper drinking straws because they quickly crumble and do not hold up when immersed in liquid for long periods of time. This leads to user frustration and the use of multiple paper drinking straws. While superior to plastic or compostable drinking straws, paper straws are more expensive to manufacture and are not as resilient as the above alternatives.

[0006] Other alternatives include polyethylene-coated paperboard, pulp molding, straw plants, shell molding, degradable plastics, starch biodegradation, and other tableware materials or products, but they are mostly unrelated to each other and cannot simultaneously meet the advantages of safety, hygiene, convenience, environmental protection, and low cost. For example:

[0007] US2018 / 0282509A1 describes biodegradable bioplastic compositions and methods for making and using the same.

[0008] CA2114157A1 describes a method for producing a container product by combining a straw or shell made from cereals, starch, and degradable materials.

[0009] CN110684240A relates to a method for preparing multi-flavor degradable edible tableware.

[0010] CN110041568A describes an edible environmentally friendly straw and its preparation method.

[0011] Currently, in order to improve the heat resistance and immersion resistance of prior art straws and realize their commercial value, prior art straws use rice starch as the main raw material. Other technologies use modified starch by processing starch to change its molecular structure and using the resulting material as the main raw material. Another technology adds some plastic materials to starch improvers to improve the performance of heat resistance and immersion resistance straws.

[0012] Therefore, there is a need for a safe, convenient, hygienic, biodegradable, environmentally safe, low-cost drinking straw that overcomes the limitations of the prior art. [Brief explanation of the drawings]

[0013] These and other features, aspects, and advantages of the present invention will become better understood with reference to the following description, appended claims, and accompanying drawings.

[0014] [Figure 1] FIG. 1 is a flow chart diagram of several steps of a method for producing safe, convenient, hygienic, biodegradable, environmentally safe, low-cost drinking straws. [Figure 2] 1 is an example of a safe, convenient, hygienic, biodegradable, environmentally safe, low-cost drinking straw according to one embodiment of the present invention. Summary of the Invention

[0015] The present invention overcomes the limitations of the prior art by using a method for making low-cost biodegradable drinking straws. First, structurally unchanged cornstarch is provided and mixed with one or more modifiers to create a biodegradable powder. The edible biodegradable powder is then extruded into a drinking straw shape and cooled. The cooled drinking straw-shaped extrudate is then cut to the appropriate drinking straw length and dried. Finally, the dried drinking straws are packaged for use.

[0016] The structurally unaltered cornstarch comprises 90-98% of the drinking straw, preferably the drinking straw comprises 98% structurally unaltered cornstarch. The drinking straw comprises 2%-8% of one or more starch improvers, the one or more starch improvers comprising a biological enzyme component and an edible colloid component.

[0017] The one or more biological enzyme components comprise a combination of 1% to 5% α-amylase, 1% to 5% glucose oxidase, 1% to 5% protease, and 1% to 5% xylanase. Preferably, the one or more biological enzyme components comprise 2% α-amylase, 3% glucose oxidase, and 3% protease.

[0018] The one or more colloidal components include one or more colloidal components having one or more of 1% to 35% konjac gum, 1% to 35% agar, 1% to 35% carrageenan, 1% to 35% sodium alginate, 1% to 35% guar gum, 1% to 35% gellan gum, and 1% to 45% xanthan gum. Preferably, the one or more colloidal components include 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% gellan gum.

[0019] Also provided are low-cost edible biodegradable drinking straws made from structurally unchanged cornstarch and one or more starch improvers, including a biological enzyme preparation and an edible colloid preparation. The edible biodegradable drinking straws contain 90% to 98% cornstarch and 2% to 8% starch improver. Preferably, the edible biodegradable drinking straws contain 98% cornstarch and 2% starch improver. The one or more biological enzyme preparations include one or more of α-amylase, glucose oxidase, protease, xylanase, konjac gum, sodium alginate, xanthan gum, and gellan gum. Preferably, the one or more biological enzyme preparations include 2% α-amylase, 3% glucose oxidase, and 3% protease. An edible biodegradable drinking straw, wherein the one or more edible colloid preparations comprise one or more of konjac gum, agar, carrageenan, sodium alginate, guar gum, gellan gum, and xanthan gum. Preferably, the one or more edible colloid preparations comprise 25% konjac gum, 25% sodium alginate, 35% xanthan gum, and 15% gellan gum. The biological enzyme preparation is a food-grade enzyme preparation, and the edible colloid preparation is a high-integrity food-grade colloid. DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention overcomes the limitations of the prior art by providing a safe, convenient, hygienic, biodegradable, environmentally safe, and low-cost drinking straw.

[0021] The present invention solves the problems of high raw material costs and environmental pollution by using cornstarch as a raw material and small amounts of starch improvers, including various biological enzyme preparations and colloids, added to the cornstarch to create biodegradable straws. The straws can be immersed in room-temperature water (25°C) for 1 to 1.5 hours without disintegrating. The straws can be immersed in warm water (40°C) for 0.5 to 1 hour without disintegrating. The straws can be immersed in acidic beverages (pH 5.0 to 7.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating. The straws can be immersed in alkaline beverages (pH 7.0 to 9.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating and can still be used as straws.

[0022] The present invention improves upon the prior art by preparing corn starch using an enzyme preparation and an edible colloid to improve the heat and soak resistance of the straw, thereby realizing its commercial value.

[0023] All dimensions specified in this disclosure are by way of example only and are not intended to be limiting. Additionally, the proportions shown in these figures are not necessarily to scale. As will be understood by those of ordinary skill in the art with reference to this disclosure, the actual dimensions and proportions of any system, any device, or portion of a system or device disclosed in this disclosure will be determined by its intended use.

[0024] Methods and devices implementing embodiments of various aspects of the present invention will now be described with reference to the drawings. The drawings and associated descriptions are provided to illustrate embodiments of the present invention and do not limit the scope of the invention. References herein to "one embodiment" or "an embodiment" are intended to indicate that the particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. The appearances of the phrase "in one embodiment" or "an embodiment" in various places in the specification are not necessarily all referring to the same embodiment.

[0025] Throughout the drawings, reference numbers are reused to indicate correspondence between referenced elements. Additionally, the first digit of each reference number indicates the figure in which the element first appears.

[0026] As used in this disclosure, unless the context requires otherwise, the terms "comprise" and variations thereof, such as "comprising," "comprises," and "comprised," are not intended to exclude other additional objects, components, integers, or steps.

[0027] In the following description, specific details are given to provide a thorough understanding of the embodiments. However, it will be understood by those skilled in the art that the embodiments may be practiced without these specific details. In order to avoid obscuring the embodiments, well-known circuits, structures, and techniques may not be shown in detail. For example, circuits may be shown in block diagrams in order not to obscure the embodiments in unnecessary detail.

[0028] It should also be noted that the embodiments may be described as a process that is depicted as a flowchart, a flow diagram, a structure diagram, or a block diagram. The flowcharts and block diagrams in the figures may illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and processes according to various disclosed embodiments. In this regard, each block in a flowchart or block diagram may represent a step in a process. It should also be noted that in some alternative implementations, the functions noted in the blocks may differ from the order noted in the figures. While a flowchart may describe operations as a sequential process, many of the operations may be performed in parallel or simultaneously. Additionally, the order of operations may be rearranged.

[0029] In the following description, certain terminology is used to describe particular features of one or more embodiments of the invention.

[0030] The term "improver" refers to a variety of biological enzyme preparations and colloids.

[0031] Various embodiments provide low-cost biodegradable drinking straws. One embodiment of the present invention provides low-cost biodegradable drinking straws. In another embodiment, a method for using the straws is provided. The method and use are disclosed in detail below.

[0032] Referring now to FIG. 1, a flowchart diagram of several steps of a method for producing safe, convenient, hygienic, biodegradable, environmentally safe, and low-cost drinking straws is shown. First, structurally unchanged cornstarch (102) is provided to create the straws. The structurally unchanged cornstarch is then mixed with one or more modifiers (104). The mixture is then extruded into a straw shape (106). The straw-shaped extrudate is then cooled (108). The cooled straw-shaped extrudate is then cut to an appropriate length (110). The cut straws are then dried (112). Finally, the dried straws are placed into packages (114).

[0033] Advantageously, the use of cornstarch as a raw material provides a convenient, low-cost, and abundant source for future mass production. Additionally, using cornstarch instead of rice starch to produce these biodegradable straws eliminates competition with humans for food, solving the problem of widespread adoption and application of the present invention.

[0034] Unlike current technology, this invention uses intact corn starch as the main raw material, adds amylase, glucose oxidase, xylanase, sodium alginate, konjac gum, and other biological enzyme preparations and colloids, and then mixes, extrudes, cools, cuts, dries, and shapes to produce heat-resistant and soak-resistant straws. Most current applications use corn starch in combination with rice starch and cassia starch.

[0035] Also, unlike current technology, the present invention does not contain non-degradable plastic components that would negate the biodegradable aspect that other inventions do not have.

[0036] The starch improver contains a safe and reliable biological enzyme preparation and edible colloid, without the addition of plastic components or other chemical reagents. The degradable straws produced have the soaking and temperature resistance to replace current food-grade straws. Because all components of the degradable straws are organic, they decompose easily and do not pollute the environment. After processing, the degradable straws can also be used as animal feed ingredients.

[0037] In one embodiment of the present invention, the improving agent includes various biological enzyme preparations and colloids. Then, cornstarch and the improving agent are mixed together. After thorough mixing, the biodegradable powder is extruded into straw-like shapes. Currently, the raw material for degradable straws available is mainly rice starch, with or without a small amount of cornstarch added.

[0038] Option 1 In a preferred embodiment of the present invention, the biological enzyme preparation and edible colloid contain α-amylase, glucose oxidase, konjac gum, sodium alginate, and xanthan gum. More specifically, the biological enzyme preparation contains 5% α-amylase and 2% glucose oxidase. The colloid contains 23% konjac gum, 38% sodium alginate, and 32% xanthan gum. The mixture uses 2% to 10% α-amylase mixed with 1% to 5% glucose oxidase, mixed with 20 to 35% konjac gum, mixed with 35% to 45% sodium alginate, and mixed with 30% to 40% xanthan gum.

[0039] To prepare a biodegradable powder for extrusion, the mixture contains 98% structurally unchanged cornstarch. The remaining 2% is a mixture of 2%-10% α-amylase, 1%-5% glucose oxidase, 1%-5% protease, 15%-25% konjac gum, 30%-40% sodium alginate, and 35%-45% xanthan gum. In this case, α-amylase, glucose oxidase, and protease are food-grade enzyme preparations widely used in bread and cake production. Konjac gum, sodium alginate, and xanthan gum are food-grade edible colloids and can be used as high-integrity food additives.

[0040] Option 2 In another embodiment, the biological enzyme preparation and colloid comprise α-amylase, glucose oxidase, protease, konjac gum, sodium alginate, and xanthan gum. More specifically, the biological enzyme preparation comprises 3% α-amylase, 2% glucose oxidase, and 2% protease. The edible colloid comprises 18% konjac gum, 34% sodium alginate, and 41% xanthan gum.

[0041] Option 3 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, protease, konjac gum, sodium alginate, xanthan gum, and gellan gum.

[0042] More specifically, the biological enzyme preparation contains 2% α-amylase, 3% glucose oxidase, and 3% protease. The colloid contains 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% gellan gum.

[0043] To prepare a biodegradable powder for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is a mixture of 2% to 8% α-amylase, mixed with 1% to 5% glucose oxidase, mixed with 1% to 5% protease, mixed with 15% to 25% konjac gum, mixed with 25 to 35% sodium alginate, mixed with 30% to 40% xanthan gum, mixed with 5% to 15% gellan gum.

[0044] Option 4 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, protease, xylanase, konjac gum, sodium alginate, xanthan gum, and gellan gum.

[0045] More specifically, the biological enzyme preparation contains 2% α-amylase, 3% glucose oxidase, and 3% protease. The colloid contains 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% gellan gum.

[0046] To prepare a biodegradable powder for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is a mixture of 2% to 8% α-amylase, mixed with 1% to 5% glucose oxidase, mixed with 1% to 5% protease, mixed with 15% to 25% konjac gum, mixed with 25% to 35% sodium alginate, mixed with 30% to 40% xanthan gum, mixed with 5% to 15% gellan gum.

[0047] Option 5 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, xylanase, konjac gum, sodium alginate, xanthan gum, and gellan gum.

[0048] More specifically, the biological enzyme preparation contains 2% α-amylase, 3% glucose oxidase, and 3% xylanase. The colloid contains 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% gellan gum.

[0049] To prepare biodegradable powders for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is mixed with 1-5% glucose oxidase, 1-5% xylanase, 15-25% konjac gum, 25-35% sodium alginate, 30-40% xanthan gum, 5-15% gellan gum, and 2-8% α-amylase.

[0050] Option 6 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, xylanase, konjac gum, sodium alginate, xanthan gum, and agar.

[0051] More specifically, the biological enzyme preparation contains 2% α-amylase, 4% glucose oxidase, and 2% xylanase. The colloid contains 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% agar.

[0052] To prepare a biodegradable powder for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is a mixture of 2% to 8% α-amylase, mixed with 1-5% glucose oxidase, mixed with 1-5% xylanase, mixed with 15-25% konjac gum, mixed with 25-35% sodium alginate, mixed with 30-40% xanthan gum, mixed with 5-15% agar.

[0053] Option 7 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, xylanase, konjac gum, sodium alginate, xanthan gum, and carrageenan.

[0054] More specifically, the biological enzyme preparation contains 3% α-amylase, 3% glucose oxidase, and 2% xylanase. The colloid contains 25% konjac gum, 25% sodium alginate, 32% xanthan gum, and 10% carrageenan.

[0055] To prepare a biodegradable powder for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is a mixture of 2% to 8% α-amylase, mixed with 1% to 5% glucose oxidase, mixed with 1% to 5% xylanase, mixed with 20% to 30% konjac gum, mixed with 20% to 30% sodium alginate, mixed with 30% to 40% xanthan gum, mixed with 5% to 15% carrageenan.

[0056] Option 8 In another embodiment, the biological enzyme preparation comprises α-amylase, glucose oxidase, xylanase, konjac gum, sodium alginate, xanthan gum, and guar gum.

[0057] More specifically, the biological enzyme preparation contains 3% α-amylase, 3% glucose oxidase, and 2% xylanase. The colloid contains 24% konjac gum, 28% sodium alginate, 32% xanthan gum, and 8% guar gum.

[0058] To prepare a biodegradable powder for extrusion, the mixture contains 98% intact cornstarch. The remaining 2% is a mixture of 2% to 8% α-amylase, mixed with 1% to 5% glucose oxidase, mixed with 1% to 5% xylanase, mixed with 20% to 30% konjac gum, mixed with 20% to 30% sodium alginate, mixed with 30% to 40% xanthan gum, mixed with 5% to 15% guar gum.

[0059] In a preferred embodiment, the biodegradable straws made from this formulation and method have the following characteristics: 1) The straws can be immersed in room temperature water (25°C) for 1 to 1.5 hours without disintegrating. 2) The straws can be immersed in 40°C water for 0.5 to 1 hour without disintegrating. 3) The straw can be immersed in an acidic beverage (pH 5.0-7.0) at room temperature (25°C) for 0.5-1 hour without disintegrating. 4) The straws can be immersed in alkaline beverages (pH 7.0-9.0) at room temperature (25°C) for 0.5-1 hour without disintegrating. 5) The drinking straw functions as a straw under all of the above conditions.

[0060] 2, there is shown a safe, convenient, hygienic, biodegradable, environmentally safe, and low-cost drinking straw 200 according to one embodiment of the present invention. Drinking straw 200 includes 98% cornstarch as a raw material and small amounts of starch improvers, including various biological enzyme preparations and colloids, that are added to the cornstarch to create the biodegradable straw, solving the problems of high raw material costs and environmental pollution.

[0061] The main raw material for manufacturing the biodegradable drinking straw 200 is cornstarch, and does not contain rice starch and / or plastic raw materials. Furthermore, using cornstarch to manufacture the biodegradable drinking straw 200 significantly reduces costs.

[0062] The drinking straw 200 can be immersed in room temperature water (25°C) for 1 to 1.5 hours without disintegrating. The drinking straw 200 can be immersed in 40°C warm water for 0.5 to 1 hour without disintegrating. The drinking straw 200 can be immersed in an acidic beverage (pH 5.0 to 7.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating. The drinking straw 200 can be immersed in an alkaline beverage (pH 7.0 to 9.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating and can still be used as a straw.

[0063] Experimental results demonstrate that drinking straw 200 is feasible and feasible. Drinking straw 200 uses 90%-98% cornstarch and 2%-8% starch improvers, including various biological enzyme preparations and colloids, to create a biodegradable drinking straw 200. Drinking straw 200 was immersed in room temperature water (25°C), warm water at 40°C, acidic beverages (pH: 5.0-7.0) at room temperature (25°C), and alkaline beverages (pH: 7.0-9.0) at room temperature (25°C). The results listed herein were achieved.

[0064] The characteristics of the biodegradable drinking straw 200 are as follows: The drinking straw 200 can be immersed in room temperature water (25°C) for 1 to 1.5 hours without disintegrating. The drinking straw 200 can be immersed in warm water at 40°C for 0.5 to 1 hour without disintegrating. The drinking straw 200 can be immersed in acidic beverages (pH 5.0 to 7.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating. The drinking straw 200 can be immersed in alkaline beverages (pH 7.0 to 9.0) at room temperature (25°C) for 0.5 to 1 hour without disintegrating. In all of the above cases, the drinking straw 200 still functions as a drinking straw.

[0065] A new and improved system for safe, convenient, hygienic, biodegradable, environmentally safe, and low-cost drinking straws has been described that overcomes the limitations and drawbacks inherent in the related art.

[0066] Although the present invention has been described in some detail, it should be understood that the disclosure has been made by way of example and that other versions are possible. Since various changes can be made to the above description without departing from the scope of the present invention, it is intended that all matter contained in the above description or shown in the accompanying drawings be used in an illustrative and not limiting sense. The spirit and scope of the appended claims should not be limited to the description of the preferred versions contained in this disclosure.

[0067] All features disclosed in this specification, including the claims, abstract, and drawings, and all steps of any disclosed method or process, may be combined in any combination, except combinations in which at least some of such features and / or steps are mutually exclusive. Each feature disclosed in this specification, including the claims, abstract, and drawings, may be replaced by an alternative feature serving the same, equivalent, or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each disclosed feature is merely an example of a generic series of equivalent or similar features.

[0068] Any claim element that does not expressly recite a "means" for performing a specified function or a "step" for performing a specified function should not be construed as a "means" or "step" clause as defined in 35 U.S.C. 112.

Claims

1. A method for making a biodegradable drinking straw, comprising: a. providing structurally unchanged corn starch; b. mixing the structurally intact corn starch with one or more biological enzymes and one or more colloidal components to form a biodegradable powder; c. extruding the biodegradable powder into a drinking straw shape; d. Cooling the drinking straw shaped extrudate; e. Cutting the cooled drinking straw shaped extrudate to suitable drinking straw lengths; f. Drying the cut drinking straws; g. packaging the dried drinking straws; The method, wherein the one or more biological enzymes comprise glucose oxidase and the one or more colloidal components comprise sodium alginate.

2. 10. The method of claim 1, wherein the structurally unchanged cornstarch comprises 90-98% of the drinking straw.

3. 10. The method of claim 1, wherein the structurally unchanged cornstarch comprises 98% of the drinking straw.

4. 10. The method of claim 1, wherein the one or more biological enzymes comprise a combination of 1% to 5% α-amylase, 1% to 5% glucose oxidase, 1% to 5% protease, and 1% to 5% xylanase.

5. 6. The method of claim 5, wherein the one or more biological enzymes comprise 2% α-amylase, 3% glucose oxidase, and 3% protease.

6. 5. The method of claim 4, wherein the one or more colloidal components comprise one or more of konjac gum, agar, carrageenan, sodium alginate, guar gum, gellan gum, and xanthan gum.

7. 8. The method of claim 7, wherein the one or more colloidal components comprise one or more of: 1% to 35% konjac gum, 1% to 35% agar, 1% to 35% carrageenan, 1% to 35% sodium alginate, 1% to 35% guar gum, 1% to 35% gellan gum, and 1% to 45% xanthan gum.

8. 9. The method of claim 8, wherein the one or more colloidal components comprise 21% konjac gum, 29% sodium alginate, 32% xanthan gum, and 10% gellan gum.

9. A biodegradable drinking straw, comprising: a. Structurally unchanged cornstarch and b. one or more biological enzymes and one or more colloid components; 1. A biodegradable straw, wherein the one or more biological enzymes comprise glucose oxidase and the one or more colloidal components comprise sodium alginate.

10. 10. The biodegradable drinking straw of claim 9, wherein the biodegradable drinking straw comprises 90% to 98% of the cornstarch and 2% to 8% of the biological enzyme and colloid components.

11. 10. The biodegradable drinking straw of claim 9, wherein the biodegradable drinking straw comprises 98% of the cornstarch and 2% of the biological enzyme and colloid components.

12. 12. The biodegradable drinking straw of claim 11, wherein the one or more biological enzymes include one or more of α-amylase, glucose oxidase, protease, xylanase, konjac gum, sodium alginate, xanthan gum, and gellan gum.

13. 13. The biodegradable drinking straw of claim 12, wherein the one or more biological enzymes include 2% α-amylase, 3% glucose oxidase, and 3% protease.

14. 11. The biodegradable drinking straw of claim 10, wherein the one or more colloidal components include one or more of konjac gum, agar, carrageenan, sodium alginate, guar gum, gellan gum, and xanthan gum.

15. 15. The biodegradable drinking straw of claim 14, wherein the one or more colloidal components comprise 25% konjac gum, 25% sodium alginate, 35% xanthan gum, and 15% gellan gum.

16. 10. The biodegradable drinking straw of claim 9, wherein the one or more biological enzymes include one or more food-grade enzymes.

17. 10. The biodegradable drinking straw of claim 9, wherein the colloid component comprises a high integrity food grade colloid.

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