Protein-starch binary molding composition and shaped articles obtained therefor

• US 4,076,846 A
• Filed: 11/12/1975
• Issued: 02/28/1978
• Est. Priority Date: 11/22/1974
• Status: Expired due to Term

• Current Assignee: Sumitomo Bakelite Company Limited
• Original Assignee: Sumitomo Bakelite Company Limited
• Inventors: Tanimoto, Shinichi, Suzuki, Setsuo, Funatsu, Eiji, Nakatsuka, Ryuzo
• Primary Examiner(s): Golian, Joseph M.
• Application Number:
  US05/631,405
• Time in Patent Office: 839 Days
• Field of Search: 264/148, 264/176 R, 264/190, 264/202, 264/328, 426/105, 426/138, 426/512, 426/514, 426/516, 426/241, 426/62, 426/248, 426/656, 426/89
• US Class Current: 426/62
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
• CPC Class Codes: A23P 30/00 Shaping or working of foodstuffs characterised by the process or apparatus A23P10/00, A23P20/00 take precedence
• CPC Class Codes: A23P 30/10 Moulding
• CPC Class Codes: B29C 43/00 Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor by liberation of internal stresses B29C61/006
• CPC Class Codes: B29C 45/00 Injection moulding, i.e. forcing the required volume of moulding material through a nozzle into a closed mould; Apparatus therefor injection blow-moulding B29C49/06
• CPC Class Codes: B29C 48/00 Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor extrusion blow-moulding B29C49/04
• CPC Class Codes: B29C 48/08 flexible, e.g. films
• CPC Class Codes: B29C 48/10 flexible, e.g. blown foils
• CPC Class Codes: B29C 49/00 Blow-moulding, i.e. blowing a preform or parison to a desired shape within a mould; Apparatus therefor
• CPC Class Codes: B29C 65/00 Joining or sealing of preformed parts , e.g. welding of plastics materials; Apparatus therefor general aspects of processes or apparatus for joining preformed parts B29C66/00; using porous material formed by internal pressure generated therein for joining preformed parts B29C44/1228, B29C44/326
• CPC Class Codes: B29C 65/02 by heating, with or without pressure
• CPC Class Codes: B29C 66/71 characterised by the composition of the plastics material of the parts to be joined welding bar compositions B29C65/125
• CPC Class Codes: B29C 66/7379 degradable
• CPC Class Codes: B29C 66/73791 biodegradable
• CPC Class Codes: B29C 66/73793 soluble, e.g. water-soluble
• CPC Class Codes: B29C 67/24 characterised by the choice of material
• CPC Class Codes: B29K 2003/00 Use of starch or derivatives as moulding material
• CPC Class Codes: B29K 2089/00 Use of proteins, e.g. casein, gelatine or derivatives thereof, as moulding material
• CPC Class Codes: B29K 2995/0059 Degradable
• CPC Class Codes: C08L 2666/02 Organic macromolecular compounds, natural resins, waxes or and bituminous materials
• CPC Class Codes: C08L 3/00 : Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
• CPC Class Codes: C08L 89/00 : Compositions of proteins; Compositions of derivatives thereof foodstuff preparations A23J3/00

Abstract

An edible, water-soluble, thermoplastic molding composition comprising a starch material, a neutral inorganic alkali salt of protein material, water, an edible plasticizer, an edible lubricant, and other additives. This composition shows excellent moldability and processability when subjected to various constomery dry processes for molding and processing customary plastics, such as compression molding, transfer molding, extrusion molding, blow molding, inflation molding, injection molding, vacuum forming, pressure forming, heat sealing, etc. Transparent or translucent shaped articles obtained from the above composition have unique properties such as gas impermeability, solubility in water, edibility, biodegradability, etc., and may be utilized with favorable results in various fields such as food industry, feedstuff industry, agriculture, fisheries, etc. The shaped articles, if necessary, can be allowed to have any balance between its water resistance and its water-solubility by ultraviolet irradiation or by the incorporation of a protein-coagulating agent.

Claims

1. A water-soluble and edible thermoplastic molding composition comprising:

a starch material;

a protein material;

water;

an organic, low-molecular-weight plasticizer; and

a lubricant;

said starch material being at least one edible, natural, unmodified starch;

said protein material being at least one edible protein salt selected from the group consisting of sodium, potassium and calcium salts of edible, natural protein concentrates;

said organic low-molecular-weight plasticizer being at least one edible, polyhydric alcohol selected from the group consisting of glycerol, ethylene glycol, diethylene glycol, sorbitol, sorbitan, mannitol, maltitol, hydrogenated starch syrup, and sucrose; and

said lubricant being at least one lubricant selected from the group consisting of mono-, di and tri-esters of said edible, polyhydric alcohols with edible higher fatty acids having at least 10 carbon atoms, phosphoric acid derivatives of said esters and lecithin;

said starch containing at least 50% by weight of amylose;

the weight ratio of said starch to said protein salt being 30/70 to 70/30;

the water content of the composition being 10 to 40% by weight based on the total weight of the composition; and

the amount of said organic, low-molecular-weight plasticizer and that of said lubricant being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch and said protein salt.

2. A molding composition according to claim 1, wherein the starch is one which has been previously transformed into α

-type.

3. A composition according to claim 1, wherein said composition further contains, as an edible filler, at least one edible microorganism selected from the group consisting of beer yeasts, baker'"'"'s yeasts, torula yeast, waste molasses yeast, and single cell protein (SCP).

4. A molding composition according to claim 1, wherein said edible protein salt is sodium caseinate.

5. A molding composition according to claim 1, wherein said composition contains, in addition, at least one member selected from the group consisting of (A) neutral and acidic salts of sodium, potassium and calcium with hydrochloric and phosphoric acids, (B) edible low-molecular-weight organic acids consisting of lactic, malic, citric, tartaric, acetic, butyric, maleic, fumaric and succinic acids and (C) neutral and acidic salts of sodium, potassium and calcium with said organic acids.

6. A composition according to claim 1 wherein the edible protein salt is sodium caseinate, the plasticizer is glycerol, and the lubricant is lecithin.

7. A molding composition according to claim 1 wherein the starch material further contains up to 10% by weight of an edible modified starch base on the weight of the molded article, the edible modified starch being at least one edible modified starch selected from the group consisting of carboxymethyl starch, hydroxyethyl starch, hydroxypropyl starch, methyl starch, ethyl starch and starch phosphate.

8. A method for manufacturing a water-soluble and edible thermoplastic molding composition in the granular form, which comprises:

heating and mixing at 50°

C or more a blend of (A) at least one edible natural unmodified starch, (B) at least one edible natural protein concentrate, (C) an aqueous dispersion of at least one inorganic alkali selected from the group consisting of sodium, potassium and calcium hydroxides, carbonates and bicarbonates, to form a salt of the protein, (D) at least one edible organic low-molecular-weight plasticizer selected from the group consisting of glycerol, ethylene glycol, sorbitol, sorbitan, mannitol, maltitol, hydrogenated starch syrup, and sucrose, and (E) at least one lubricant selected from the group consisting of mono-, di- and tri-esters of the edible polyhydric alcohols set forth in (D) with edible higher fatty acids having at least 10 carbon atoms, phosphoric acid derivatives of said esters and lecithin;

said starch material containing at least 50% by weight of amylose;

the weight ratio of said starch material to said protein salt being 30/70 to 70/30;

the amount of said organic low-molecular-weight plasticizer and that of said lubricant being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch material and said protein salt; and

the amount of said aqueous dispersion of at least one inorganic alkali being sufficient enough to substantially neutralize said protein;

while gradually adding further water and

thereafter granulating the blend and finally adjusting the water content in the composition to 10 to 40% by weight.

9. A method according to claim 8, wherein the edible natural protein concentrate is casein and the aqueous dispersion of inorganic alkali is an aqueous sodium hydroxide solution.

10. A method for manufacturing a water-soluble and edible thermoplastic extrusion-molded article, which comprises:

heating, mixing and granulating a blend of a starch material, a protein material, water, an organic low-molecular-weight plasticizer and a lubricant to form a thermoplastic molding material;

introducing the molding material into the heated barrel of an extruder;

mixing the composition under pressure in the extruder, and

then extruding the mixed composition through a die; and

finally adjusting the water content in the resulting molded article to 5 to 30% by weight;

said protein material being at least one edible protein salt selected from the group consisting of edible neutral salts of sodium, potassium and calcium with edible natural protein concentrates;

said organic low-molecular-weight plasticizer being at least one edible polyhydride alcohol selected from the group consisting of glycerol, ethylene glycol, diethylene glycol, sorbitol, sorbitan, mannitol, maltitol, hydrogenated starch syrup and sucrose;

said lubricant being at least one member selected from the group consisting of mono-, di- and tri-esters of said edible polyhydric alcohols with edible higher fatty acids having at least 10 carbon atoms, phosphoric acid derivatives of said esters and lecithin;

said starch material being at least one edible natural unmodified starch, and containing at least 50% by weight of amylose;

the weight ratio of said starch material to said protein salt being 30/70 to 70/30;

the water content in the composition being 10 to 40% by weight; and

the amount of said organic low-molecular-weight polasticizer and that of said lubricant being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch material and said protein salt;

said heating and mixing being effected at a temperature of 40°

C to 160°

C, said extruder having a L/D of 20 to 30 and a screw compression ratio of 1.5 to 4.5, the extrusion conditions being such that the barrel under the hopper is cooled with water, the barrel temperature is 90-200°

C, the die temperature is 70-120°

C, and the barrel internal pressure is 10-150 kg/cm².

11. A method according to claim 10, wherein the edible protein salt is a mixture of (A) at least one edible natural protein concentrate and (B) an aqueous dispersion of at least one inorganic alkali selected from the group consisting of sodium, potassium and calcium hydroxides, carbonates and bicarbonates in an amount sufficient to substantially neutralize the protein concentrate.

12. A method according to claim 11, wherein the aqueous dispersion of an inorganic alkali is an aqueous solution of sodium hydroxide, and the edible natural protein concentrate is casein.

13. A method according to claim 10 wherein the edible protein salt is sodium caseinate.

14. A method according to claim 10, wherein the molding composition contains, in addition, an edible dry yeast.

15. A method according to claim 10, wherein the resulting water-soluble extrusion-molded article is further subjected to ultraviolet radiation to make it soluble in warm water but difficult to dissolve in cold water.

16. A method for manufacturing a water-soluble edible thermoplastic injection-molded article, which comprises:

heating, mixing and granulating a blend of a starch material, a protein material, water, an organic low-molecular-weight plasticizer, and lubricant to form a thermoplastic molding composition in granular form;

introducing the molding composition into the heated barrel of an injection machine;

injecting the composition under pressure into a mold maintained at a temperature slightly lower than that of said barrel to fill the mold cavity; and

then adjusting the water content in the resulting molded article to 5 to 30% by weight;

said starch material being at least one edible natural unmodified starch;

said protein material being at least one edible protein salt selected from the group consisting of edible neutral salts of sodium, potassium, and calcium with edible natural protein concentrates;

said organic low-molecular-weight plasticizer being at last one edible polyhydric alcohol selected from the group consisting of glycerol, ethylene glycol, diethylene glycol, sorbitol, sorbitan, mannitol, maltitol, hydrogenated starch syrup, and sucrose;

said lubricant being at least one member selected from the group consisting of mono-, di- and tri-esters of said edible polyhydric alcohols with edible higher fatty acids having at least 10 carbon atoms, phosphoric acid derivatives of said esters and lecithin;

said starch material in the molding composition containing at least 50% by weight of amylose;

the weight ratio of said starch material to said protein salt being 30/70 to 70/30;

the water content in the molding composition being 10 to 40% by weight;

the amount of said organic low-molecular-weight plasticizer and that of said lubricant being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch material and said protein salt;

said heating and mixing being effected at 40°

-160°

C the injection-molding conditions being such that the barrel temperature is 100-200°

C, the mold temperature is up to 80°

C, and the injection pressure is 10 kg/cm² or more.

17. A method according to claim 16, wherein the edible protein salt is sodium caseinate.

18. A method according to claim 16 wherein the molding composition contains, in addition, an edible dry yeast.

19. A method according to claim 16, wherein the resulting water-soluble injection-molded article is further subjected to ultraviolet radiation to make it soluble in warm water but difficult to dissolve in cold water.

20. A water-soluble and edible thermoplastic film or sheet which comprises a starch material, a protein material, water, an organic low-molecular-weight plasticizer and a lubricant, and has excellent physical properties and post-processability, said starch material being at least one edible natural unmodified starch, said protein material being at least one edible protein salt selected from the group consisting of edible neutral salts of sodium, potassium and calcium with edible natural protein concentrates, said organic low-molecular-weight plasticizer being at least one edible polyhydric alcohol selected from the group consisting of glycerol, ethylene glcyol, diethylene glycol, sorbitol, sorbitan, mannitol, maltitol, hydrogenated starch syrup, and sucrose, said lubricant being at least one member selected from the group consisting of mon-, di- and tri-esters of said edible polyhydric alcohols with edible higher fatty acids having at least 10 carbon atoms, phosphoric acid derivatives of said esters and lecithin, said starch material containing at least 50% by weight of amylose, the weight ratio of said starch material to said protein salt being 30/70 to 70/30, the water content in the film or sheet being 5 to 30% by weight, the amount of said organic low-molecular-weight plasticizer and that of said lubricant being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch material and said protein salt.

21. An edible film or sheet soluble in warm water but difficult to dissolve in cold water, which comprises the starch material, protein material, water, organic low-molecular-weight plasticizer and lubricant as set forth in claim 20 and also contains, as an edible protein-coagulating agent, at least one member selected from the group consisting of (A) edible neutral and acidic salts of sodium, potassium and calcium with hydrochloric, carbonic and phosphoric acids, (B) edible organic low-molecular-weight acids which are lactic, malic, citric, tartaric, acetic, butyric, maleic, fumaric, and succinic acids, and (C) neutral and acidic salts of said organic acids with sodium, potassium and calcium.

22. A film or sheet according to claim 20, wherein it is made soluble in warm water but difficult to dissolve in cold water by subjecting it to ultraviolet radiation.

23. A water-soluble edible film or sheet which comprises at least one edible natural unmodified starch containing at least 50% by weight of amylose, sodium caseinate, water, glycerol and lecithin, the weight ratio of said starch to said sodium caseinate being 30/70 to 70/30, the water content in the film or sheet being 5 to 30% by weight, the amount of said glycerol and said lecithin being, respectively, 20 to 60 parts by weight and 1 to 11 parts by weight per 100 parts by weight, in total, of said starch and said sodium caseinate.