Biodegradable packing material and method

• US 5,266,368 A
• Filed: 04/16/1992
• Issued: 11/30/1993
• Est. Priority Date: 04/16/1992
• Status: Expired due to Fees

• Current Assignee: International Grain & Milling Company
• Original Assignee: International Grain & Milling Company
• Inventors: Miller, Kent R.
• Primary Examiner(s): THEISEN, MARY LYNN F
• Application Number:
  US07/869,806
• Time in Patent Office: 593 Days
• Field of Search: 264/109, 264/118, 264/141, 264/142, 264/53, 264/DIG. 5, 206/523, 206/584, 206/814, 53/472, 220/DIG. 30, 428/35.6, 428/402, 521/79, 521/84.1
• US Class Current: 428/35.6
• CPC Class Codes: B65D 65/466 Bio- or photodegradable packaging materials
• CPC Class Codes: Y02W 90/10 Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
• CPC Class Codes: Y10S 206/814 Space filler
• CPC Class Codes: Y10S 264/05 Use of one or more blowing agents together
• CPC Class Codes: Y10T 428/1348 Cellular material derived from plant or animal source [e.g., wood, cotton, wool, leather, etc.]

Abstract

A biodegradable low density packing material, comprising an expanded wheat and starch product having high dimensional stability at high humidity and temperature ambient conditions. The invention also includes a method of preparing a low density biodegradable packaging material having a blended mix of wheat, amylose starch and amylopectin starch with approximately 1% gelatin being added after the initial mixing of the product at temperatures of 300° to 350° F.

Claims

1. An expanded biodegradable low density packaging material, comprising approximately 50% wheat, between 20% and 30% amylose starch, between 20% and 30% amylopectin starch, and approximately 1% gelatin.

2. An expanded biodegradable low density packaging material, comprising 50% durum wheat, approximately 24% amylose starch, 25% amylopectin starch and 1% gelatin.

3. The method for producing biodegradable low density packaging material comprising preblending a mixture of approximately 50% milled wheat farina, 20% to 30% amylose starch, 20% to 30% amylopectin (low grade corn) starch, mixing said blended mixture while injecting steam and water at between 300°

to 350°

F., adding 1% gelatin after said mixing process and extruding the mixture at between 1000 and 1200 psi through an orifice while cutting off the extruded ribbon to produce the packaging product having the desired size.

4. The method set forth in claim 3 wherein the approximate percentage of ingredients is 50% durum wheat, mixed with approximately 24% amylose starch, 25% amylopectin starch and approximately 1% gelatin.

5. The method set forth in claim 3 wherein the wheat produces approximately 11.9% amylose starch, the low grade corn starch produces approximately 61/4% amylose starch, and the high amylose starch provides 17.5% of the amylose content of the product and the amylose content constitutes approximately 35.65% of the entire mixed product.