Edible Baking Liner Using Large-Granule Starch Paper
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Solution Overview
Problem
Conventional cupcake liners are inconvenient during consumption, requiring two hands to remove and generating waste, while edible alternatives like rice paper become crispy and break apart when baked.
Innovation Solution
An edible paper baking liner made from large-granule vegetable starch, suitable for baking and consumption, which adheres to baked goods and can be flavored or designed with food-safe colorings, allowing it to be part of the baked good.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional paper liners are used, then ease of operation for preparation and transport is improved, but waste generation increases and consumption convenience deteriorates
Solution Approach 1:
The patent changes the material composition parameters by using large-granule vegetable starch (potato, corn, cassava, sorghum, wheat, or tapioca starch) with specific granule size ranges (10-100 micrometers) to create an edible liner that maintains structural integrity during baking while being consumable, thus eliminating waste without compromising preparation convenience
Solution Approach 2:
The patent creates a composite edible paper material combining large-granule vegetable starch with binding agents and optional food-safe colorings, achieving a material that simultaneously provides the structural properties needed for baking liner functionality and the edible properties needed for consumption, resolving the waste vs. convenience contradiction
2Loss of substance
If rice paper is used as an edible liner, then waste generation is reduced, but reliability during baking deteriorates due to crispiness and breakage
Solution Approach 1:
The patent fundamentally changes the material parameters by using large-granule vegetable starch (10-100 micrometers) instead of rice starch, which maintains flexibility and structural integrity at high temperatures during baking while remaining edible, thus achieving both waste elimination and baking reliability
Solution Approach 2:
The patent applies different material properties to different functional requirements: the large-granule starch structure provides thermal stability and flexibility for structural integrity during baking, while the edible composition provides consumability, creating localized functional zones within the material
3Loss of substance
If rice paper is used as an edible liner, then waste generation is reduced, but ease of operation during consumption deteriorates due to breakage
Solution Approach 1:
The patent changes the material composition to large-granule vegetable starch with specific granule size (10-100 micrometers) that maintains flexibility and resistance to breaking during handling and consumption, making the liner as convenient to use as conventional paper while being edible and eliminating waste
Data Source
AI summary
An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.