Inner coated drinking straw

Abstract

A drinking straw comprises an elongated tubular body of an insoluble material having an inner coating including a matrix and an active agent dispersed within the matrix, the body being sized to allow a carrier liquid to be drawn through the body so that the passage of the carrier liquid releases the active agent from the matrix into the carrier liquid for consumption by a drinker. The matrix includes partially hydrolyzed guar gum, acid, and modified cellulose. The active agent may include a sweetener, flavor, nutrient, and / or pharmaceutical, and optionally, a coloring substance. The coating is prepared by mixing the matrix with water to form a paste or syrup, and then used to coat the inside of the drinking straw to a thickness of less than 1 mm. Liquid drawn through the straw dissolves or decomposes the coating, releasing the active agent into the liquid for consumption.

Description

[Technical Field]

[0001] The present invention relates to a drinking straw having an inner coating that rapidly dissolves, disintegrates, or erodes in fluid drawn through the straw during use. The coating may typically contain vitamins, stimulants, probiotics, and / or pharmaceuticals, but may also contain other agents, such as sweeteners and flavoring substances, in addition to or instead of these. [Background technology]

[0002] Pre-filled straws for flavoring beverages are readily available in supermarkets around the world. The most common straws are filled with pellets containing sweeteners and flavoring substances, such as strawberry or chocolate. These straws can be used to drink milk; as the milk is drawn through the straw, the pellets gradually dissolve, imparting flavor and sweetness to the milk. The advantages of such straws are that they accommodate a variety of flavors in a smaller space, have a longer shelf life compared to flavored milk, and are easier to use and administer than milk flavoring powders that must be dissolved in milk to produce a beverage. These straws can also be used to flavor water.

[0003] Other types of pre-filled straws have also been proposed, specifically filled straws with a dissolvable coating applied to the interior surface, which dissolves into the fluid as liquid is drawn through the straw during use.

[0004] U.S. Patent No. 4,921,713 to Fowler describes a straw for imparting flavor to otherwise bland liquids, such as water or milk. Various methods for providing a material that dissolves in the liquid are described. These include separate chambers containing the flavoring material, granular material held within the body of the straw by a pair of sponges, and flavoring material attached to the inside of the straw.

[0005] U.S. Patent Application Publication No. 2003 / 168772 to Palaniappan describes a method for making internally coated straws, in which the internal coating is applied to the straws as they exit the extruder used to form them. The coating material includes a matrix material, which may be maltodextrin or alginate, to which a flavoring substance is added.

[0006] U.S. Patent Application Publication No. 2011 / 143005, also in the name of Gaonkar, describes a drinking straw whose interior is coated with a material that imparts flavor and sweetness to the beverage drawn through the straw. The coating includes adhesives and powdered agents. The adhesives include lipids, medium-chain triglyceride oils, emulsifiers, and mixtures thereof. The powders can include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, organoleptics, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof.

[0007] The problem with all of these coatings is that they impart a fairly weak flavor to the beverage, otherwise they would simply be uneconomical to produce commercially.

[0008] U.S. Patent Application Publication No. 2006 / 0286214 to Sanford Weiss et al. describes an edible drinking straw with a layer of spirally wound fruit film, which may be glued together with a zein solution. The straw can be used to draw fluid into a user's mouth, and as the fluid passes through the straw, a portion of the straw dissolves, imparting a flavor to the fluid. This results in a loss of structural integrity for the straw, allowing the remaining straw material to dissolve in the fluid or be eaten as is.

[0009] U.S. Patent Application Publication No. 2005 / 0106188 to Kerdar et al. describes a pre-filled drinking straw in which the fill is retained within the straw by a barrier device, which may take the form of a plug or mesh, which allows fluid to pass through the straw and dissolve the fill, but retains the undissolved fill within the straw. Another type of pre-filled straw is known, for example, as described in EP 1509096, in which the fill is provided in pellets and retained within the straw by a filter.

[0010] The inclusion of a barrier means or filter adds an additional step to the manufacturing process, which is time-consuming and costly. Additionally, unless the barrier means or filter is integral to the straw, it may become detached and pose a risk of choking. Furthermore, filter failure, i.e., creating a larger-than-intended opening, could allow the contents of the straw to enter the user's mouth undissolved, again creating a choking risk.

[0011] One of the objects of the present invention is to provide a pre-filled straw that avoids the use of barrier or filtration means.

[0012] U.S. Patent Application Publication No. 2004 / 0109932 to Chen et al. describes a coated drinking straw, where the coating comprises 40% to 99.99% food-grade acid. The composition may further comprise a surface tension reducing agent, a plasticizer, a bulking agent, and water. The coating may be applied by coextrusion, spraying, or dipping. A second coating may be applied in the form of a powder containing additional food-grade acid, sugar, a fizzing agent, colorants, probiotics, vitamins, herbs, and flavoring agents. The powder can adhere to the sticky surface of the acid coating.

[0013] More recently, the use of a modified cellulose-based matrix has been described in WO 2016 / 198515. This material is highly effective in providing a drinking straw with an inner coating that imparts flavor to the beverage drawn through the straw and gradually dissolves in the beverage over the time it takes to drink the beverage. These straws are typically used with chilled beverages, beverages containing small ice crystals, and other very thick and viscous beverages. Such beverages generally consist of 600 to 1000 ml of beverage consumed over approximately 10 to 15 minutes. Drinking straws with an inner lining based on a modified cellulose matrix can impart flavor to the beverage throughout the entire drinking period. In practice, the inner coating dissolves at a rate that is incompatible with beverages consumed quickly. It is also believed that the ice crystals abrading the coating during drinking facilitates dissolution in chilled beverages, for which these straws are primarily used. Examples of modified cellulose matrices include hydroxypropylmethylcellulose, hydroxypropylcellulose, or methylcellulose, although other modified cellulose matrices, including mixtures thereof, may also be used. This is very effective for drinks with substantial amounts of liquid that are consumed slowly, especially liquids containing particles, but is not effective for flavoring drinks with smaller amounts of liquid that are consumed quickly.

[0014] For example, if a consumer is thirsty after exercise or on a hot day, they may want to drink a beverage quickly, straight from the refrigerator. Such beverages may be 100 ml to 500 ml in volume and may take approximately two minutes to drink. Drinking straws with modified cellulose-based inner coatings do not dissolve quickly enough to impart sufficient flavor to the beverage and be substantially completely consumed at the same rate as the beverage. This is particularly important when the inner coating contains a pharmaceutical, supplement, or probiotic, e.g., vitamin, mineral, or combination thereof. Again, the consumer will want to consume the agent quickly, typically with a refrigerated beverage, e.g., water.

[0015] Identifying a coating that can be applied to the inside of a drinking straw poses many challenges. First, aqueous materials typically shrink when they dry. For example, this is a significant advantage when used as an exterior coating on the outside of pellets or tablets, as shrinkage allows the coating to adhere more closely to the pellets or tablets. However, when used as an interior coating for something, such as a drinking straw, shrinkage can be a significant disadvantage because it causes the coating to separate from the straw surface. This can compromise adhesion between the coating and the drinking straw, resulting in straw failure. Second, the problem is exacerbated because drinking straws are typically made of hydrophobic materials to which aqueous materials generally do not adhere. Most drinking straws are typically made of polypropylene, which is hydrophobic, or indeed other materials that are hydrophobic or have a hydrophobic coating. An increasing number of drinking straws are now being made from compostable materials, including polylactic acid (PLA) and polybutylene succinate (PBS), which are also hydrophobic materials that aqueous materials do not readily adhere to.

[0016] It would be desirable to provide an internally coated drinking straw that is capable of releasing active ingredients into a rapidly consumed beverage.

[0017] It would also be desirable to provide a straw with an improved inner coating. Summary of the Invention [Problem to be solved by the invention]

[0018] SUMMARY OF THE INVENTION It is an object of the present invention to provide an alternative drinking straw that includes a material that dissolves in the liquid drawn through the straw during use, as well as a method for making such a straw. [Means for solving the problem]

[0019] A drinking straw is provided that includes an elongated body having an inner coating, the inner coating including partially hydrolyzed guar gum adhering to the inside of the body and retaining one or more agents to be ingested by a user. DETAILED DESCRIPTION OF THE INVENTION

[0020] Accordingly, the present invention provides a drinking straw comprising an elongated tubular body of an insoluble material having an inner coating comprising a matrix and an agent, the agent being dispersed throughout the matrix, the body being sized to allow a carrier liquid to be drawn therethrough such that passage of the carrier liquid releases the agent from the matrix into the carrier liquid for consumption by a drinker, the matrix comprising partially hydrolyzed guar gum (PHGG), an acid, and a modified cellulose.

[0021] In use, a user places one end of the straw into a container containing a beverage and draws the beverage through the straw, releasing the agent from the gum matrix into the beverage for consumption.

[0022] The gums used in the present invention are preferably soluble in cold water, i.e., water at 5°C or below.

[0023] Gums are major commercial products available from many sources. Suitable gums are water-soluble branched polysaccharides, which are structurally and functionally distinct from cellulose and cellulose derivatives, since cellulose is a linear polysaccharide. Gums are also distinct from inulin, which is not stable at low pH and is therefore not suitable for the present invention. Gums are sometimes referred to as dietary fiber and are commonly used in such applications.

[0024] Partially hydrolyzed guar gum is a well-known commercial product available from many sources. Partially hydrolyzed guar gum is a water-soluble branched polysaccharide available with various degrees of hydrolysis, typically at least 5%, preferably at least 10%. Generally, the gums used in the present invention have a degree of hydrolysis of up to 40%, more typically up to 30%, and preferably up to 20%. The degree of hydrolysis is measured by conventional methods and is usually expressed as a percentage of the fiber content.

[0025] In the examples below, PHGG with a fiber content of approximately 85% or greater was used, which was found to be stable at low pH and soluble in cold water.

[0026] More specifically, gums are naturally occurring polysaccharides that can significantly increase the viscosity of a solution even at low concentrations. Some gums are soluble or partially soluble in water at ambient temperatures, while others are not soluble but swell upon binding with water. In the food industry, they are used as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers.

[0027] Gums are most commonly used as thickeners and stabilizers in foods and beverages, for example in meat products, ice cream, salad dressings, confectioneries, beverages, jams, cheeses, cosmetics, and dentifrices.

[0028] Guar gum is widely used in the food industry as a stabilizer in frozen fruit products, icings, glazes, and fruit drinks. It is also used as a binding agent in meat products, baked goods, cream cheese, and ice cream. It is also used to add body and consistency to cosmetics and dentifrices. Guar gum, also known as guaran, is a galactomannan found in the endosperm of the guar seed.

[0029] Partially hydrolyzed guar gum (PHGG) is typically produced by partial enzymatic hydrolysis of guar gum. This gum is a neutral polysaccharide consisting of a mannose backbone with one galactose side chain present at a ratio of approximately two mannose units to every three mannose units. The average molecular weight is approximately 25,000 daltons. Hydrolyzed guar gum is used as a soluble fiber in many fiber and prebiotic dietary supplements. PHGG is used in foods for specific suspending, emulsifying, anti-staling, ice crystal control, and fat reduction in baked goods, and is commercially available from a variety of sources, as previously mentioned.

[0030] The gum matrix for the present invention is formulated as a thick, aqueous paste or syrup that can adhere to the interior surface of a straw. After application to the interior wall of the straw, it is allowed to dry to remove excess moisture. More preferably, the gum matrix is ​​formulated to be non-dripping. Once applied, such a matrix will adhere to the interior wall of the straw without dripping or flowing, and therefore will not accumulate in the lower longitudinal areas of the straw due to dripping or flowing.

[0031] It has also been found that the inclusion of an acid in the matrix improves adhesion to the straw inner wall. The amount of acid may be up to 50% (w / w), preferably 10% to 45% (w / w), and more preferably 20% to 40%. In the examples below, the preferred amount of acid used in the matrix is ​​about 20% to 25%.

[0032] The acid prevents the coating from over-drying and helps maintain plasticity. However, too much acid can be detrimental to the coating. First, too much acid can prevent the coating from drying sufficiently and making it unstorable. Food products with a water activity of 0.66 or higher can be susceptible to toxic mold growth. Therefore, it is important to ensure that the water activity of the coating after drying is below this level. Another factor is that high acid levels, i.e., low pH, can also cause degradation of certain agents. Therefore, the amount of acid is determined in part by the matrix and in part by the agents in the coating.

[0033] When used in drinking straws with an inner coating, the acid may be a food-grade acid. Preferred examples of suitable acids include citric acid, malic acid, tartaric acid, and ascorbic acid. Preferred acids are citric acid or ascorbic acid, with citric acid being most preferred. Other acids, such as acetic acid, may be used but are likely to result in an unpleasant taste and are therefore avoided.

[0034] The modified cellulose improves the ease of handling. The modified cellulose is preferably selected from hydroxypropyl methylcellulose, hydroxypropyl cellulose, methylethyl cellulose, methylcellulose, and carboxymethylcellulose, or a combination thereof. All of these modified celluloses are approved for use in food and are assigned food additive numbers E464, E463, E465, E461, and E466. The preferred modified cellulose is hydroxypropyl methylcellulose or methylcellulose, and hydroxypropyl methylcellulose is most preferred.

[0035] The use of modified cellulose as a matrix in internally coated straws is described in WO 2016 / 198515, as mentioned above. While effective, the coating releases the agent over a long period of time, making it unsuitable for beverages that need to be consumed quickly. This is especially true when the beverage has been refrigerated or iced.

[0036] A combination of modified cellulose and PHGG can be used to provide an inner-coated drinking straw in which the release of the agent from the coating occurs over a range of time and temperature. Typically, by varying the ratio of these components, a coating with a release time of 2 to 20 minutes can be provided. The thickness of the coating also plays a role in the release time. However, very thick coatings, typically greater than 2 mm, are avoided because they are difficult and time-consuming to dry.

[0037] When the matrix consists solely or almost entirely of modified cellulose, release times of 8 to 20 minutes can be achieved. When a combination of modified cellulose and PHGG is used in conjunction with an acid, release times of 1 to 10 minutes can be achieved, depending on the ratio of these components.

[0038] The component proportions of the matrix may be as follows: PHGG 65%~80% Acid 15%~30% Modified cellulose 3%-10%.

[0039] Preferably, the ratio is as follows: PHGG 65%~75% Acid 20%~30% Modified cellulose 3%-8%.

[0040] Most preferably, the ratio is as follows: PHGG 70%~75% Acid 20%~25% Modified cellulose 3%-8%.

[0041] The ratio of modified cellulose:PHGG may be between 1:5 and 1:25, preferably between 1:10 and 1:20, more preferably between 1:15 and 1:20.

[0042] To achieve a faster release time, a higher proportion of PHGG may be used. For example, a modified cellulose to PHGG ratio of 1:6 results in a release time of approximately 3 to 5 minutes. Typically, a modified cellulose to PHGG ratio of 1:15 results in an inner-coated straw with a release time of 1 to 3 minutes.

[0043] When using a 15:1 ratio of PHGG and modified cellulose, the acid percentage is typically 30%.

[0044] Typically, the active agent comprises a dietary supplement and / or pharmaceutical substance, including herbal extracts, vitamins, minerals, amino acids, fatty acids, and probiotics. Additionally or alternatively, sweetening and flavoring materials may be included, and coloring agents may also be included. As yet another example, the active agent may be formulated to produce an energy drink, which typically contains a stimulant such as caffeine and B vitamins. A low water content is important in such compositions, as certain vitamins, particularly B vitamins, can be degraded in the presence of water. A low water content is also desirable for amino acids, as they generally may be degraded at high water levels.

[0045] The flavoring material may further include an additional acid, such as fumaric acid.

[0046] Typically, the ratio of agent to matrix is ​​between 2:1 and 1:4. This ratio depends in part on the nature of the agent. If the addition of an agent thickens the resulting mixture, less matrix will be needed. If the addition of an agent thins the resulting mixture, more matrix will be needed.

[0047] The moisture content of the coating may be related to the stability of the agent. Typically, the coated straw is dried to further remove moisture and reduce the moisture content. The moisture content of the straw is usually less than 5% by weight, preferably less than 3% by weight, and most preferably less than 1% by weight. Advantageously, the composition has a water activity of less than 0.6, preferably less than 0.5, and more preferably less than 0.4 when dried.

[0048] Many pharmaceutical compounds can be provided in a form that allows them to be held within a matrix and released into a liquid by the rapid degradation or dissolution of the matrix as the liquid passes through a straw. These compounds, which may be dissolved or suspended in the liquid, are then sucked into the user's mouth and ingested. This may provide a more convenient alternative to swallowing tablets for some patients to taking certain medications. Such formulations may also contain sweeteners or flavoring agents.

[0049] The agent may include nutritional compounds, which may also be dissolved or suspended in the liquid with the matrix rapidly dissolving into the liquid as it is drawn through the straw, again providing a convenient method for ingesting such compounds.

[0050] Typically, the agent comprises at least one sweetening or flavoring agent.

[0051] The matrix also acts as a protective coating over the agent after it dries inside the straw, helping to protect some of the more sensitive agents from atmospheric moisture and oxygen, even when the atmosphere surrounding the finished, packaged straw is not an artificial or controlled atmosphere.

[0052] The ratio of matrix to agent can vary depending on the agent and the volume of liquid in which the coating is desired to be dissolved. Typically, the coating may contain a matrix:agent ratio of approximately 65:35 (dry weight). For example, the matrix:agent ratio may be between 80:20 and 20:80, or between 80:20 and 40:60. In embodiments, the ratio is between 70:30 and 30:70. In embodiments, the ratio is between 70:30 and 45:55. In embodiments, the range is between 60:40 and 50:50.

[0053] The coating may comprise 50% to 80% matrix (by dry weight) with 50% to 20% active agent. Preferably, the matrix comprises 60% to 70% matrix and 40% to 30% active agent.

[0054] The coating can rapidly release the agent into a predetermined volume of liquid, which volume is determined depending on the agent and the user. Typically, the coating is designed to release or disperse the agent into 100 ml to 1000 ml of liquid. Preferably, the coating is designed to disperse into 100 ml to 500 ml of liquid, and most preferably, to disperse into 100 ml to 300 ml of beverage.

[0055] In some instances, in particular, the coating may be designed to release or disperse the agent in a relatively small volume of liquid, typically 100 ml to 150 ml, thereby allowing them to be quickly and easily ingested by users who may be ill or who may desire rapid ingestion of the agent.

[0056] The thickness of the coating also affects the dissolution of the coating. Generally, thicker coatings take longer to dissolve (at the same dryness level). Coatings are typically applied at thicknesses up to 1 mm, e.g., 0.01 mm to 1 mm, more typically up to 0.7 mm, e.g., 0.05 mm to 0.7 mm. Usually, coating thicknesses are up to 0.5 mm, preferably up to 0.25 mm. The most preferred thicknesses of the coatings used in the specific examples below are substantially 0.05 mm to 0.2 mm.

[0057] As previously mentioned, by varying the combination of coating thickness and matrix proportion and composition, the dissolution time and strength of the agent in the consumed beverage can be altered.

[0058] The present invention further provides a method for preparing a drinking straw having an at least partially coated interior portion, comprising the steps of: Providing a drinking straw of an insoluble material; providing a matrix as defined in the first aspect and an agent dispersed in the matrix and mixing them with water to form a syrup or paste; applying a coating of syrup or paste to the interior surface of the drinking straw; drying the coating; The present invention provides a method comprising:

[0059] As described below, in embodiments, the method includes providing a matrix and one or more agents (wherein the matrix comprises a partially hydrolyzed gum) and mixing them with water to form a syrup or paste, which is used to provide a coating on the inside of a straw. The matrix material and one or more agents may be mixed together and then the resulting mixture may be combined with water, or they may all be combined and mixed in substantially one step.

[0060] In some embodiments, the coating is suitably formulated as a syrup to allow for workability in processing equipment and adhesion to the inside of the straw. In other embodiments, it is formulated as a paste, typically a thick paste. A non-dripping formulation is preferred so that it stays in place and does not drip while drying. The matrix is ​​generally soluble in water, and some agents, depending on their composition, are also soluble in water. However, depending on the amount of water used, the mixture will become a paste or a syrup solution.

[0061] The coating may be prepared by mixing the coating with water and heating the resulting mixture to form a paste or syrup. The agent may be added at an elevated temperature, or the paste / syrup may be cooled before adding the agent. Alternatively, the coating may be prepared by mixing the gum with water at ambient temperature and stirring to form a syrup or paste. The syrup or paste may have a thick, cream-like consistency, which allows it to support its own weight and therefore does not drip or sag, especially when spread on a surface. The thickness that can be worked depends in part on the thickness of the applied coating. A syrup that is runny in bulk will tend to flow less when applied as a thin coating.

[0062] However, to automate the process, it is common to prepare the coating as a syrup with the following properties: relatively low dripping and limited flow after being coated on the inside of the straw, but still flowable in bulk.

[0063] Typically, approximately the same weight of water as the dry weight of the matrix is ​​used, for example, the coating (dry weight):water ratio may be between 20:80 and 80:20, or between 30:70 and 70:30, preferably between 45:55 and 60:40, and most preferably between 50:50 and 60:40.

[0064] A particularly suitable matrix for rapid dissolution is 7.5 g PHGG, 0.5 g modified cellulose, and 3 g acid in 15 g water.

[0065] Typically 1g to 10g, preferably 3g to 9g, more preferably 5g to 8g of agent is added to the syrup, depending on the agent and the volume of liquid in which the coating is designed to dissolve.

[0066] As mentioned above, the matrix preferably contains an edible acid. It has also been found that including an acid in the agent enhances adhesion between the PHGG (and modified cellulose) and the hydrophobic wall of the drinking straw. The amount of acid may be between 20% (w / w) and 40% (w / w).

[0067] As explained elsewhere, the acid prevents the coating from over-drying and maintains its plasticity, and a variety of acids may be used.

[0068] Additionally, the active agent often includes a sweetener, such as steviol glycosides (stevia) or sugars containing glucose and / or fructose, and may further include flavoring substances, such as fruit flavors, chocolate flavors, or vanilla flavors. Coloring agents may also be included. Typically, the active agent also includes pharmaceutical and / or nutritional compounds (including vitamins and minerals, and possibly fatty acids and amino acids), and / or phytochemicals. Additionally or alternatively, herbal extracts may be included.

[0069] The ratio of matrix to agent may vary depending on the agent and the volume of liquid in which one wishes to suspend or dissolve the coating to form a suitable syrup or paste. Typically, the coating may contain a matrix:agent ratio of approximately 60:40 (dry weight). For example, the matrix:agent ratio may be between 80:20 and 20:80, between 75:25 and 25:75, or between 75:25 and 40:60, with a range of between 70:30 and 45:55 being preferred, and a range of between 65:35 and 50:50 being most preferred.

[0070] The coating may comprise 40% to 75% matrix (by dry weight) with 60% to 25% active agent. Preferably, the matrix comprises 45% to 65% matrix and 55% to 35% active agent.

[0071] Once the coating is formed, it is used to at least partially coat the inside of a straw. Straws are generally made of plastic, typically polypropylene, polylactic acid (PLA), or polybutylene succinate (PBS), although other types of plastic, such as polyethylene or PET, may also be used. Metal or glass may also be used. Advantageously, the straws may be provided as recyclable or compostable.

[0072] The coating may be applied by spraying the coating onto the inside of the straw, or alternatively, by dipping the straw into the coating and wiping off the excess on the outside.

[0073] The coating is preferably applied using a mandrel with a head 0.01 mm to 1 mm smaller than the straw's inner diameter. A predetermined amount of coating is placed on the tip of the mandrel as it passes through the straw, depositing the coating as a thin film around the straw's inner circumference. Alternatively, the mandrel may have a hollow body with an outlet at the head, which has a larger diameter than the body. As the mandrel passes through the straw, a predetermined amount of coating can be pumped from the body to the head. As the mandrel passes back through the straw, the head evenly distributes the coating against the inside of the straw. The relative sizes of the straw's inner diameter and the mandrel head diameter determine the thickness of the applied coating.

[0074] The coating may be applied along the entire length of the straw. Alternatively, the coating may be applied to only a portion of the length of the straw. For example, only the center portion of the straw may be coated, with no coating applied adjacent to one or both ends of the straw. The straw may be uncoated from 10 mm to 30 mm from the end. If a sprayer is used to apply the coating, both ends of the straw may be uncoated. If a mandrel is used, typically only one end will be uncoated. Alternatively, the coating may be applied along the entire length of the straw and then removed from one or both ends, for example, by washing or wiping.

[0075] The straw may also be coated on a portion to achieve a particular geometry in relation to the beverage being consumed. This means that a coating that is not immersed in the beverage being consumed may be applied to the top half of the straw, or a coating that works better when immersed in the beverage may be applied to the bottom half of the straw. Straws with uneven coatings, i.e., often coated on one half, typically have some kind of marking that indicates to the user which end of the straw should be placed in the beverage and which end should be used for drinking. This may be done by providing the straw with a flat end, perhaps a rolled end, for the drinking end and an angled end for the end that is used for drinking. Alternatively, the end that is used for drinking may be flared. As a further alternative, the straw may have markings on the outside, for example, by writing or color coding.

[0076] The more coating applied to the interior surface of the straw, the higher the retention of the agent within the straw. Typically, at least 50% of the interior surface area of ​​the drinking straw is coated, preferably at least 70%, and preferably 70% to 90% of the surface, and most preferably 75% to 85% of the interior surface.

[0077] Once the coating is applied, it is usually dried before the straws are packaged. Typically, this is done by passing a relatively cool, dry airflow, e.g., dry, room temperature airflow, through the straws. Alternatively, the coated straws may be passed through a moderately heated environment, or a moderately heated airflow may be used to dry the coating. It is important that the air is not so hot that it melts the straw or causes degradation of the agent. Alternatively, the coating may be dried by passing a cool, dry airflow through the straws. This may be done at refrigeration temperatures. This approach may be advantageous when working with heat-sensitive agents.

[0078] It may be advantageous to rotate the straw while applying the coating and / or while the coating is drying, which may aid in providing an even coating and in ensuring that the coating dries evenly and completely.

[0079] After drying, the coating typically has a water content of less than 5% by weight, preferably less than 3% by weight, and most preferably less than 1% by weight. Typically, the water activity of the dried coating is 0.6 or less, preferably 0.5 or less, and more preferably 0.4 or less.

[0080] After drying, the straws are typically packaged singly or in small numbers (typically 1-5) in moisture-proof packaging to prevent the coating from absorbing moisture from the air. In some cases, the atmosphere within this packaging is artificially controlled to be moisture and / or oxygen-free to extend the shelf life of the active ingredient. [Example]

[0081] During the development of this invention, numerous attempts were made to produce a coating or lining suitable for the inside of a drinking straw using a wide range of materials commonly used in the food industry whose properties would be advantageous and appropriate for forming such a coating or lining. Specifically, various combinations of food-grade ingredients believed to have the necessary film-forming and adhesive properties were used, including vegetable gums (carrageenan, arabic, locust bean, xanthan), sodium alginate agar, several pregelatinized starches, and other simple food compounds (including various combinations). None of these produced satisfactory results; either they failed to form a syrup suitable for coating the inside of the straw, or they separated from the straw or reverted to a powdery state upon drying. In addition to the above, attempts were made to combine several compounds with previously recognized hydroxypropyl methylcellulose formulations, including polysorbate 80, croscarmellose, glycerol, sorbitol, mannitol, gum arabic, pullulan, xanthan gum, locust bean gum, and carrageenan gum. These formulations did not remain adhesive when dried, but became powdery or flaky and separated from the straw.

[0082] Next, the present invention will be described with reference to specific examples.

[0083] Example 1 (Drinking straw with energy formulation) 7.5 g of PHGG and 0.5 g of hydroxypropyl methylcellulose were mixed with 15.0 g of water to form a paste, to which 3.0 g of citric acid and 6.0 g of caffeine were added.

[0084] Drinking straws as described above were coated along their entire length with 0.6 g of coating at a thickness of 125 μm. The straws were then dried in a low-temperature dryer to a water activity of 0.4, at which point the coating weighed 0.34 g. The coating formed a uniform layer across the entire interior surface of the drinking straw and appeared to be firmly adhered.

[0085] The final straw could be consumed with 450 ml of chilled water (4-5°C) over 2-2.5 minutes, leaving no residue on the inside of the straw or on the beverage container.

[0086] Example 2 (Energy drink formulations and cherry flavored drinking straws) A coating was prepared by mixing 7.5 g of partially hydrolyzed guar gum and 0.5 g of hydroxypropyl methylcellulose in 15.0 g of ambient temperature water, to which was added 6.0 g of caffeine, 3.0 g of L-theanine (extracts from green tea and certain other plants), 2.0 g of cherry flavor, 2.0 g of citric acid, 1.0 g of stevia sweetener, and 0.2 g of red color, and the resulting mixture was stirred thoroughly.

[0087] 0.53 g of this mixture was coated onto drinking straws made from white polylactic acid to a coating thickness of 50 μm. Each straw contained 100 mg of caffeine and 50 mg of L-theanine. The straws were then dried in a low-temperature dryer, forming a film with a mass of 0.41 g that was firmly attached to the straw.

[0088] Each straw was used to drink 170 ml of cold water (4°C-5°C) over a 2-minute period, at which point no residue remained on the straw or beverage container. Any perceptible damage to the coating caused by the particulate nature of the agent was masked by the white color of the straw.

[0089] Example 3 (Black Cohosh Extract Coated Drinking Straw) 7.5 g of partially hydrolyzed guar gum and 0.5 g of methylcellulose were mixed with 15.0 g of ambient water to form a thick syrup. 5.1 g of black cohosh extract (a bitter herbal remedy for the relief of menopausal symptoms), 2.0 g of lemon flavor, 2.0 g of citric acid, 1.0 g of stevia sweetener, and 0.2 g of yellow color were added to the paste and stirred thoroughly.

[0090] Polypropylene drinking straws were prepared and 0.45 g of syrup was applied to the inside of each drinking straw, resulting in a 50 μm thick coating. After drying in a low-temperature oven, each straw had a uniform coating mass of 0.31 g. The final straw contained 80 mg of black cohosh extract.

[0091] This straw was used to drink 160 ml of cold water (4-5°C) over approximately two minutes. Upon completion of the drink, no residue remained on the straw or beverage container. This formulation and delivery eliminated the bitter taste of the black cohosh extract, resulting in a pleasant-tasting beverage.

[0092] Example 4 (Probiotic coated drinking straws) 15.0 g of partially hydrolyzed guar gum and 1.0 g of methylcellulose were combined with 30.0 g of ambient water. To this was added 3.0 g of spray-dried Bacillus coagulans powder, 3.0 g of grape flavor, 4.0 g of citric acid, 2.0 g of stevia sweetener, 0.5 g of red color, and 0.1 g of blue color. The coating was mixed well to incorporate.

[0093] 0.38 g of the resulting syrup was applied to polypropylene drinking straws to form a 50 μm thick coating. After drying under agitation at low temperature, the film weighed 0.27 g and was firmly and uniformly attached to the straw. Each straw contained 2 billion CFU of probiotic material.

[0094] The straw was completely consumed with approximately 180 ml of cold water (4-5°C) over approximately 2 minutes. After drinking this volume, no residue was present on the straw or glass.

[0095] Accordingly, the present invention provides an internally coated drinking straw having a coating that includes a gum matrix and an agent, and a method for making the same.

Claims

1. 1. A drinking straw comprising an elongated tubular body of an insoluble material having an inner coating comprising a matrix and one or more agents dispersed throughout the matrix, the body being sized to allow a carrier liquid to be drawn therethrough such that passage of the carrier liquid releases the one or more agents from the matrix into the carrier liquid for consumption by a drinker; the matrix comprises partially hydrolyzed guar gum (PHGG), acid, and modified cellulose; The matrix is: (a) PHGG 65% to 80% (b) Acid 15% to 30% (c) Modified cellulose 3% to 10%.

1. A drinking straw, including:

2. 10. The drinking straw of claim 1, wherein the acid is selected from citric acid, malic acid, tartaric acid, ascorbic acid, or combinations thereof.

3. 3. The drinking straw of claim 1, wherein the modified cellulose is selected from hydroxypropylmethylcellulose, hydroxypropylcellulose, methylethylcellulose, methylcellulose, carboxymethylcellulose, or a combination thereof.

4. 4. The drinking straw of claim 1, wherein the matrix comprises: (a) PHGG 65% to 75% (b) Acid 20% to 30% (c) Modified cellulose 3% to 8%.

5. 5. The drinking straw of claim 1, wherein the water activity of the dry coating is 0.6 or less.

6. 6. The drinking straw of any one of claims 1 to 5, wherein the agent comprises a dietary supplement including an herbal extract, a vitamin, a mineral, an amino acid, a fatty acid, a probiotic, a medicinal substance, a sweetener, a flavoring agent, or a coloring agent, or a combination of two or more thereof.

7. 1. A method for preparing a drinking straw having an at least partially coated interior portion, comprising: (a) providing a drinking straw of an insoluble material; (b) providing a matrix comprising partially hydrolyzed guar gum (PHGG), acid, and modified cellulose, and one or more agents, and mixing them with water to form a coating in the form of a syrup or paste; (c) applying the coating to the inside of a drinking straw; (d) drying the coating; A method comprising:

8. 9. The method of claim 8, wherein the acid is a food acid.

9. 9. The method of claim 7 or 8, wherein the acid is selected from citric acid, malic acid, tartaric acid, ascorbic acid, or a combination thereof.

10. 10. The method of claim 7, 8, or 9, wherein the modified cellulose is selected from hydroxypropylmethylcellulose, hydroxypropylcellulose, methylethylcellulose, methylcellulose, carboxymethylcellulose, or a combination thereof.

11. 11. The method of any of claims 7 to 10, wherein the coating is dried to a water activity of less than 0.6.