Container for foods

• US 4,957,754 A
• Filed: 12/17/1987
• Issued: 09/18/1990
• Est. Priority Date: 12/18/1986
• Status: Expired due to Fees

• Current Assignee: Campina GmbH, Werner Georg Munk
• Original Assignee: Suedmilch AG
• Inventors: Haas, Franz, Klecker, Manfred, Munk, Werner G.
• Primary Examiner(s): KRATZ, PETER F
• Application Number:
  US07/134,175
• Time in Patent Office: 1,006 Days
• Field of Search: 426/138, 426/139, 426/106, 426/549, 426/89, 426/94, 426/95, 426/289, 426/293, 426/302, 426/303, 426/307
• US Class Current: 426/138
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones

Abstract

An edible food container is provided with two different fatty coating layers including a top glaze that is free of sugar. A prima coat has a higher setting temperature than the top glaze. Hydrophobicity increases from the prime coat to the top glaze. Solids can be added to the top glaze and the container can be made from a sugar free baked dough. Other variations are also disclosed.

Claims

1. An edible container for food comprising a porous, vegetable material having on at least one part of its inner surface at least two different fatty impregnations, whereof at least one impregnation is a prime coat and at least one impregnation is an impermeable top glaze, wherein the prime coat has a higher setting temperature than the impermeable top glaze and the top glaze is more hydrophobic than the prime coat, and at least the impermeable top glaze is sugar-free.

2. A container as in claim 1, wherein the vegetable material is a baked dough.

3. A container as in claim 2, wherein the vegetable material is an extrudate.

4. A container as in claim 1, wherein the vegetable material is an unbaked dough.

5. A container as in claim 1, wherein the vegetable material is a fibrous cellulosic.

6. A container as in claim 1, wherein the prime coat has a setting temperature at least 2°

C. higher but not more than 5°

C. higher than the impermeable top glaze.

7. A container as in claim 1, wherein the top glaze is stable to acids, to a pH level of 4.

8. A container as in claim 7, wherein the acid to which the top glaze is stable is lactic acid.

9. A container as in claim 1, wherein the top glaze comprises an insoluble, finely-divided solid.

10. A container as in claim 9, wherein the insoluble, finely-divided solid comprises 10 to 80 weight percent of the top glaze.

11. A container as in claim 9, wherein the top coat comprises a food-grade, hydrophilic, fat-insoluble, finely-divided solid.

12. A container as in claim 1, wherein the top glaze comprises a hydrogenated fat.

13. A container as in claim 12, wherein the hydrogenated fat comprises hydrogenated soybean oil.

14. A container as in claim 13, wherein the top glaze comprises a mixture of hydrogenated soybean oil and coconut oil, said mixture having from 30 to 90 weight percent hydrogenated soybean oil and 70 to 10 weight percent coconut oil.

15. A container as in claim 2, wherein the baked dough is sugar-free and has a long shelf-life.

16. A container as in claim 2, wherein the baked dough is a white, starch-flour dough.

17. A container as in claim 9, wherein the finely-divided solid is acid casein.

18. A container as in claim 9, wherein the finely-divided solid is water-soluble casein.

19. A container as in claim 9, wherein the finely-divided solid is powdered milk protein.

20. A container as in claim 9, wherein the finely-divided solid is casein.