The present invention relates to the field of biodegradable, ecologically-friendly
consumer goods. In particular, the invention provides a pasta structure comprising at least one
enzyme capable of stabilizing the pasta structure, wherein the
enzyme is selected from the group comprising a carboxylester
hydrolase, a transglutaminase, an oxidase or an
oxygenase. The
enzyme may reduce or prevent the loss of
starch from the pasta when the structure is contacted with water. The pasta structure is suitable for use as a
food handling device and may e.g. have the shape of a
straw, a bowl, a cup, a plate, a spoon, a fork, a knife, ajar, a funnel, a swizzle stick or a cone. It typically comprises water and wheat selected from the group comprising Triticum aestivum, Triticum durum, Triticum dicoccum, Triticum spelta, Triticum monococcum and a mixture thereof. The invention further provides a method of preparing said pasta structure and a use of at least one enzyme capable of stabilizing a pasta structure, wherein the at least one enzyme is selected from the group comprising a carboxylester
hydrolase, a transglutaminase, an oxidase or an
oxygenase, for stabilizing the pasta structure. Finally, use of the pasta structure as a
food handling device is disclosed, preferably as a
drinking straw.