Upcycled Grain Edible Container Moisture Resistance

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Solution Overview

Problem

Existing edible containers are not capable of holding hot or cold liquids for extended periods without leaking or losing structural integrity, and they often require additional coating processes or are made from virgin grains that have a negative environmental impact.

Innovation Solution

An edible container made from a combination of brewers spent grain, upcycled oat protein, and starch, which is baked under high heat and pressure to create a glass-like structure that provides moisture resistance and structural integrity, eliminating the need for additional coatings.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If edible cups are made from baked dough or batter, then they are biodegradable and environmentally friendly, but they cannot hold liquids for extended periods because they are not waterproof

Engineering Contradiction:

Improveenvironmental harmVSAvoidliquid containment capability

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The patent creates a composite edible container by combining baked dough with a waterproof coating layer made of sugar, water, starch, and gum. This composite structure integrates the biodegradability of the dough base with the liquid resistance of the coating layer, resolving the contradiction between environmental friendliness and liquid containment capability.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The waterproof coating acts as an intermediary layer between the baked dough container and the liquid contents. This intermediate layer provides the necessary waterproofing and structural integrity for liquid containment while allowing the base container to remain biodegradable and environmentally friendly.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Reliability

If a waterproof layer is coated on the baked cup, then the cup can hold liquids without leaking, but the cups are still limited to the structural integrity of baked dough and the time period is limited and relatively short

Engineering Contradiction:

Improveliquid containment capabilityVSAvoidtime period for holding hot liquids

Core Design Contradiction:

ReliabilityVSDuration of action of stationary object

Solution Approach 1:

The patent modifies the physical and chemical parameters of the waterproof coating by incorporating specific ratios of sugar, water, starch, and gum. These parameter changes enhance the coating's structural integrity and heat resistance, allowing the container to hold hot liquids for extended periods while maintaining waterproofing capabilities.

Inventive Principle:

Principle #35Parameter changes

3Object-affected harmful factors

If dehydrated fruits or vegetables are used to make edible containers, then they can be made from natural materials, but they are susceptible to rehydration when in contact with liquid and suffer from strength limitations

Engineering Contradiction:

Improveenvironmental impactVSAvoidstructural strength

Core Design Contradiction:

Object-affected harmful factorsVSStrength

Solution Approach 1:

The patent transforms the physical state and chemical composition of the container materials through baking, creating a stable, heat-set structure that resists rehydration. The baked dough matrix with its specific moisture content and molecular structure provides both environmental friendliness and sufficient structural strength to contain liquids.

Inventive Principle:

Principle #35Parameter changes

4Duration of action of stationary object

If disposable cups are made from plastics or plastic lined paper, then they can hold hot liquids for extended periods, but they are not biodegradable and derive from fossil fuels

Engineering Contradiction:

Improvetime period for holding hot liquidsVSAvoidenvironmental harm

Core Design Contradiction:

Duration of action of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent changes the material composition from fossil fuel-based plastics to biodegradable natural materials (dough, sugar, starch, gum). By adjusting the chemical and physical parameters of these natural materials through baking and coating processes, the container achieves both extended hot liquid holding capability and environmental biodegradability.

Inventive Principle:

Principle #35Parameter changes

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 container effectively holds liquids for up to 24 hours without leaking, maintains structural integrity when exposed to hot liquids, and is environmentally friendly due to its use of upcycled ingredients, reducing waste and the demand for virgin resources.

Implementation Method 1

baked under high heat and pressure to create a glass-like structure that provides moisture resistance and structural integrity

Methodology Applied

Scientific EffectVitrification: Vitrification

Data Source

PatentUS20250176566A1Thermal and moisture-resistant edible container and method of making the same

Publication Date: 2025.06.05 AMAI LLC

AI summary

An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and high pressure conditions to form an upcycled, nutritious, edible container that can hold hot liquids, including boiling liquids, for extended periods of time without degrading, and without the addition of a separate coating.