Edible straw for drink consumption
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional plastic straws are non-biodegradable, contribute to pollution, and lack nutritional or organoleptic functionality, failing to provide additional benefits during drink consumption.
Innovation Solution
Development of an edible and biodegradable straw made from a pastillage-based composition, which remains rigid in cold drinks for up to an hour without altering the drink's taste or aroma, using ingredients like gelatin, icing sugar, and glycerine, and a manufacturing process involving extrusion and controlled drying to ensure durability and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If plastic straws are used, then mechanical strength and rigidity are maintained, but biodegradability is lost and pollution increases
Solution Approach 1:
The patent changes the material composition parameters by using pastillage (a mixture of water, sugar, gelatin, and stabilizing agents) instead of conventional plastic materials. This parameter change transforms the straw from non-biodegradable plastic to an edible, biodegradable material that maintains sufficient mechanical strength for its intended use while eliminating pollution concerns.
Solution Approach 2:
The patent employs composite materials by combining multiple ingredients (water, sugar, gelatin, stabilizing agents) to create pastillage-based straws. This composite approach allows the material to achieve the necessary mechanical properties for straw functionality while maintaining biodegradability and edibility, resolving the contradiction between strength and environmental harm.
2Object-affected harmful factors
If edible materials are used for straws, then biodegradability is improved, but mechanical strength and rigidity deteriorate
Solution Approach 1:
The patent optimizes the parameter composition of pastillage by carefully selecting ratios of water, sugar, gelatin, and stabilizing agents. This parameter optimization enables the edible material to achieve sufficient mechanical strength and rigidity for straw functionality while maintaining complete biodegradability and edibility.
Solution Approach 2:
The use of composite pastillage materials combining multiple functional ingredients allows the straw to achieve enhanced mechanical properties through synergistic interactions between components, while remaining fully biodegradable and edible, thus resolving the strength-biodegradability contradiction.
3Ease of operation
If the straw remains rigid in cold drinks, then functionality is maintained, but dissolution time increases
Solution Approach 1:
The patent adjusts the physical and chemical parameters of the pastillage composition to control dissolution rate. By optimizing the ratio of ingredients and their molecular structure, the straw maintains rigidity and functionality during normal use in cold drinks while ensuring complete dissolution within an acceptable time frame, resolving the contradiction between functionality and dissolution speed.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The edible straw maintains rigidity and flavor integrity in drinks for an extended period, is biodegradable, and does not contaminate the beverage, offering a sustainable and functional alternative to traditional plastic straws.
Implementation Method 1
comprising water, a gelling agent, a sweetening agent, a stabilising or thickening agent and a plasticising or humectant agent
Implementation Method 2
a manufacturing process involving extrusion and controlled drying
Implementation Method 3
controlled drying to ensure durability and stability
Data Source
AI summary
The present invention relates to a straw made of an edible material for drink consumption comprising the following ingredients: water, gelling agent, sugar, a stabilising or thickening agent, and a plasticising or humectant agent. The present invention also relates to a method for obtaining the edible straw as well as to the straw obtained thereby and its use for drink consumption.