FR3119743A3 - PAPER STRAW WITH IMPROVED ORGANOLEPTIC PROPERTIES - Google Patents

Abstract

The present invention relates to a straw (1) for the consumption of a liquid or semi-liquid food product from a package (2) in which said food product is packaged, said straw comprising an elongated hollow channel (3) provided two ends (4), characterized in that it comprises a coating (6) incorporating at least one volatile aromatic product, said coating (6) being capable of releasing said aromatic product into the air mixed with the liquid or semi-liquid food product -liquid, during the aspiration of the latter through said hollow channel (3). Figure for abstract: Fig. 4

Description

PAPER STRAW WITH IMPROVED ORGANOLEPTIC PROPERTIES

Field of the invention

The present invention relates to an ecological straw for drinking liquid or semi-liquid food products from a package, which improves the organoleptic experience of a consumer.

Background of the invention

Drinking straws are widely known and used in the consumption of liquid or semi-liquid food products. Straws offer a fun and convenient way to consume food products.

They are generally of a simple structure, consisting of a cylinder (the exact cross-section may vary) generally having a length between 5 and 30 cm. In the past, they were made of extruded plastic, but with the recent awareness of environmental challenges, and the need to reduce and replace the use of plastic, other materials, such as paper for example, are used.

Straws as they are known to date meet with continued success and make it possible to consume various types of liquid or semi-liquid products; their use is generally associated with the consumption of flavored products.

Recently, as consumers realize the need for healthier eating while maintaining a pleasant food and beverage consumption experience, some have come up with drinking straw solutions to improve the associated organoleptic properties. to food products, while carefully managing the nutritional balance of such products.

GB 2198622 is a British patent publication which discloses a drinking straw comprising one or more side openings in its wall adjacent the ends of the straw, to allow liquid to be drawn up through the sides of the straw, rather than through its end. The end of the straw is preferably closed, although it may have a small opening to complement the side openings. The side openings cause the straw to fill the mouth more effectively, allowing flavor to be enjoyed and allowing any carbon dioxide in the drink to be more effectively dispersed rather than swallowed. The straws of the invention can be made of any material conventionally used in the manufacture of such articles, particularly extruded plastic or waxed paper.

Although this offers a solution to "stimulate" the sensory experience, the straw described here does not provide any solution to favorably impact the nutritional aspect of the food product itself.

The present invention provides a solution to the aforementioned drawbacks of the existing solutions with a straw as claimed in the appended claims, and especially with a straw for the consumption of a liquid or semi-liquid food product from a package in which said food product is contained, said straw comprising an elongated hollow channel having two ends, characterized in that it comprises a coating comprising at least one volatile flavor product, said coating being adapted to release said volatile flavor product with the air which is mixed said liquid or semi-liquid food product, when the latter is sipped through said hollow channel.

The Applicant has surprisingly found that when a consumer sips a liquid or semi-liquid product through a straw, a certain amount of air is drawn in together with the liquid or semi-liquid product, and enters the oral system ( mouth, throat and nose) of the consumer.

With a drinking straw according to the invention, the quantity of air which is sipped together with the liquid, comes into contact with at least the region of the straw which is adjacent to the end placed in the consumer's mouth. It has been found that the speed of this air is sufficient to remove molecules which are present on the surface of the straw.

In one embodiment of the invention, the volatile flavor product is microencapsulated in the coating. The microencapsulation of scents, flavors and other similar volatile products is known as such and will not be described in more detail here. As mentioned earlier, when the consumer sips a product through the straw, air is also removed and circulates at high velocity over the surface of the straw, close to the consumer's mouth. The air velocity is sufficient to open the microcapsules and remove the volatile aromatic product contained therein, which circulates in the air, in the direction of the consumer's oral system.

Alternatively, flavors can be impregnated in liquid form in a capsule which is attached as a coating to the surface of the straw, so that when the straw is opened, the capsule is mechanically opened at the same time. which releases the aromas into the ambient air.

Alternatively also, flavors or scents can be stored in and released from the surface of the straw by so-called "controlled release". Controlled release can be defined as a process by which one or more active agents or ingredients are made available at a desired site and time and at a specific rate. The flavors, aromas, or scents can be trapped in a coating in the form of a gelled matrix; in this case, their release is significantly affected by the texture of the gel that is used. For example, a gelatin gel shows strong increases in flavor release in the presence of saliva, whereas starch and pectin gels show a reduction in flavor release under these conditions. In the present application a gelatin gel matrix is therefore preferred, especially if the gel matrix coating is in a part of the straw which is adjacent to the drinking/dispensing opening of said straw, so at a location where the consumer's saliva can activate the release of scents, flavors or aromas during consumption.

The advantages of controlled release are:

• the active ingredients are released at controlled rates for extended periods of time,
• loss of ingredients during processing or when the gel matrix is subjected to heat can be avoided or reduced, and
• reactive or incompatible components can be separated.

Yet another variation for storing in, and releasing volatile aromas, scents or flavors from the straw, is so-called "fusion flavor release". This release mechanism involves the storage of flavors, scents or aromas within a capsule which is coated or similarly attached to the surface of the straw. Melting of said capsule wall at a predetermined temperature releases the volatile active material. There are many materials which can be melted and which are approved for food use (lipids, modified lipids or waxes). In such applications, the coated flavor particles are stored at temperatures well below the melting point of the coating and then heated above this temperature in order to be released. The melting point of the capsule can be chosen appropriately so that, for example, they do not melt at room temperature, but they melt at a temperature which corresponds to that of a hot drink (55°C to 85°C). In another variant, the melting point corresponds to the average temperature of the human body, near the mouth. In this case, the capsule melts when the consumer places the straw in the mouth.

Encapsulation techniques, especially for controlled flavor release, are as follows:

• simple coacervation (provides a sustained controlled release mechanism)
• complex coacervation (provides a sustained controlled release mechanism by diffusion, and release triggered by pH, dehydration, mechanical effect, dissolution or enzymatic effect)
• spray drying (provides a sustained controlled release mechanism, and triggered release)
• fluidized bed drying (release triggered by pH activation or heat treatment)
• extrusion (provides sustained release).

Generally, the release of aromas, flavors or scents together with the use of the straw to sip a liquid product, makes it possible to provide the consumer with a feeling of drinking a flavored product, even if the liquid or semi-liquid food product which circulates through the straw is not itself flavored.

The invention therefore provides an excellent way to allow a consumer to experience the tasting and consumption of a flavored product, without it being necessary to add flavorings or sugar to the product. food itself. The invention even allows a consumer to experience the absorption of a flavored drink, with low calorie products, for example water.

Advantageously, the volatile aromatic product is a natural or artificial flavor or aroma, or an essential oil, selected from the list comprising: an aroma, extract or essential oil of fruits, flowers, plants, spices, green coffee or roasted, chocolate, confectionery, or a mixture thereof.

The drinking straw according to the present invention is advantageously made of an ecological material selected from the list comprising: cellulosic fibers, paper (white or Kraft), cardboard, bamboo fibers, apple fibers, cane fibers sugar, bagasse, avocado fiber, rice or wheat fiber, pectin, mineral powder (such as stone powder or sand), biodegradable polymers such as poly-lactic acid ( PLA), polyhydroxyalkanoate (PHA), polybutyrate adipate terephthalate (PBAT), butyl polysuccinate (PBS), or a mixture thereof.

Preferably it is made by extruding a pasty material into a hollow channel, which is cut to the desired length and then dried. Any other alternative production technique known to those skilled in the art can also be used, such as rolling techniques.

Also preferably, the hollow channel of the straw has a cross section which is round, ovoid, hexagonal, triangular, rectangular or square. Most preferably it is hexagonal or square, as such shapes have been found to provide the greatest mechanical strength of the straw, especially during piercing with said straw of a packaging wall.

The internal surface of the hollow channel can advantageously be coated with a thin hydrophobic coating. According to another possibility, a hydrophobic compound can be integrated into the mass of the material constituting the straw. This ensures that the liquid passing through the straw does not negatively impact its mechanical properties, especially if said liquid is hot (the straw of the invention can be used to drink hot or cold products).

In a preferred embodiment of the invention, the external surface of the hollow channel comprises at least one element in the form of a hook (or in the form of a barb) capable of preventing said straw from being removed from a packaging in which it has been inserted. This reduces the amount of individual items to be recycled as the straw is discarded and recycled together with the packaging it was used with. The environmental impact of the straw is improved after use.

In a particular embodiment of the invention, at least one of the ends of the straw is folded and/or sealed and comprises at least one, preferably at least two, dispensing openings located through the side wall of the channel hollow. Said opening is placed at a distance from the folded and/or sealed end of between 1 mm and 15 mm, preferably between 3 mm and 10 mm.

The present invention further relates to a closed packaging for packaging and dispensing a liquid or semi-liquid food product, said packaging comprising a wall perforable by a straw, characterized in that it further comprises a housing located on one of its faces, said housing being capable of storing therein a straw according to the invention as described above.

Additional features and advantages of the present invention are described in, and will be apparent from, the description of the presently preferred embodiments which are set forth below with reference to the drawings in which:

The F igure 1 is a perspective view of a straw according to the invention;

The F igure 2 is a perspective view of a straw according to FIG. 1 inserted into a cardboard box, ready for use;

The F igure 3 is a perspective view of an alternative embodiment of a straw according to the invention;

The F igure 4 is a perspective view of yet another alternative embodiment of a straw according to the invention;

The F igure 5 is a perspective view showing the flow of product dispensed from a straw shown in Figure 4;

The F igure 6 is a perspective view of a straw in its folded configuration according to the invention;

The Figure 7 is a perspective view of a folded straw as shown in Figure 6 stored in a pocket on the side of a cardboard beverage box.

Detailed description of the invention

In F igure 1 and in F igure 2 is shown a straw 1 according to the invention, for the consumption of a liquid product, for example water or milk or an unflavoured nutritional composition, from a closed package 2 in which said food product is contained. Said straw 1 comprises an elongated hollow channel 3 having two ends 4. The closed packaging 2 comprises a wall 5 perforable by a straw.

According to the principle of the invention, the straw 1 comprises a coating 6 comprising at least one volatile aromatic product microencapsulated in the coating, for example a chocolate flavor. The coating 6 is designed to release said volatile aromatic product with the air which is mixed with said liquid or semi-liquid food product, at the moment when the latter is sipped through said hollow channel.

The coating 6 can be placed on the internal or external surface of the hollow channel 3. It does not necessarily cover the entire surface, but only part of said surface. In the embodiment shown in Figure 1 , the coating 6 covers a small portion (shown with dotted lines) of the outer surface of the straw, which is adjacent to the straw ends 4. In the embodiments shown in Figures 4, 5, 6 and 7 , the coating is applied to the inner surface of the straw (it is for this reason not visible in the drawing).

If straw 1 is symmetrical, coating 6 is applied near either end so that a consumer can use the straw by sipping through either end 4 (not shown). on the drawing). If it is asymmetrical as shown in F igure 1 , the coating 6 is applied close to a single end which is the end which protrudes from the packaging 2 when said straw 1 is inserted therein, and through which the consumer will consume the product ( F igure 2 ).

In the embodiments shown in the drawing, the drinking straw is made from a mixture comprising 95% cellulose fibers, approximately 1% of a mineral powder (such as stone powder or sand) , and 4% of a biodegradable polymer such as poly-lactic acid (PLA), or polyhydroxyalkanoate (PHA) to ensure the bonding of the fibers and guarantee the structural integrity of the material. The material is extruded and dried to form straw.

In the embodiment shown in F igures 1 and 2 , the hollow channel of the straw has a cross section which is square. In a variant embodiment, the cross-section of the straw is hexagonal, as illustrated in F igure 3 . Hexagonal or square shapes have proven to provide the greatest mechanical resistance of the straw, especially during the perforation of a packaging wall 5 with said straw 1.

In a preferred embodiment of the invention, illustrated in F igures 1, 3, 4 and 5 , the outer surface of the hollow channel 3 comprises a hook-shaped element 7 capable of preventing said straw from withdrawing from the packaging 2 in which it was inserted ( FIGURE 2 ). This reduces the amount of individual items to be recycled as the straw is discarded and recycled together with the packaging it was used with. The environmental impact of the straw is improved after use.

In a particular embodiment of the invention illustrated in Figures 4 and 5 , at least one of the ends 4 of the straw is folded and sealed, and comprises four dispensing openings 8 located through the side wall of the channel hollow 3. Said openings 8 are placed at a distance from the folded and/or sealed end of approximately 5 mm.

When the consumer sips the product from the package in which the straw is inserted, the product 9 reaches the mouth through the openings 8 and its flow is indirect and divided between the four openings 8, as shown in Figure 5 . This improves sensory perception in the mouth, allowing better mixing of the liquid product 9 with the flavored air which is sipped at the same time by the consumer, said air having trapped flavors captured on the coating 6.

As shown in F igure 7 , the straw 1 of the invention is adapted to be folded into a flat configuration, and placed in a dedicated housing 10 located on one side of the packaging.

It is understood that the various changes and modifications to the preferred embodiments herein described will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the present invention and without diminishing its anticipated benefits. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims (10)

Straw (1) for the consumption of a liquid or semi-liquid food product from a packaging (2) in which said food product is packaged, said straw (1) comprising an elongated hollow channel (3) provided with two ends (4), characterized in that it comprises a coating (6) incorporating at least one volatile aromatic product, said coating (6) being capable of releasing said aromatic product into the air mixed with the liquid or semi-liquid food product , during the suction of the latter through said hollow channel (3). Straw (1) according to claim 1, characterized in that said aromatic product is microencapsulated in said coating (6). Straw (1) according to Claim 1, characterized in that the said aromatic product is integrated into a coating in the form of a gelled matrix forming a mechanism for the controlled release of aromas. Straw (1) according to Claim 1, characterized in that the said aromatic product is stored inside a capsule coated, or more generally fixed, to the surface of the said straw (1), the said capsule being designed to melt at a predetermined temperature, in order to release said aromatic product. Straw (1) according to any one of Claims 1 to 4, characterized in that the said aromatic product is a natural or artificial aroma, or an essential oil, selected from the list comprising: aromas or essential oils of fruits , flowers, plants, spices, coffee, chocolate, confectionery, or a mixture thereof. Straw (1) according to any one of Claims 1 to 3, characterized in that it is made of an ecological material selected from the list comprising: cellulose fibres, paper, cardboard, bamboo fibres, apple, sugar cane, bagasse, avocado, rice or wheat fibers, pectin, mineral powder, biodegradable polymers such as poly-lactic acid (PLA), polyhydroxyalkanoate (PHA) , polybutyrate adipate terephthalate (PBAT), butyl polysuccinate (PBS), or a mixture thereof. Straw (1) according to any one of Claims 1 to 6, characterized in that it is produced by a process of extruding a paste into an elongated hollow channel, which is then cut to the desired length and then dried . Straw (1) according to any one of Claims 1 to 6, characterized in that the external surface of the hollow channel (3) comprises at least one non-return element (7) in the form of a hook, capable of blocking the said straw inside a package (2) in which said straw has been inserted. Straw (1) according to any one of Claims 1 to 8, characterized in that at least one of its ends (4) is sealed and provided with at least one, preferably at least two, opening(s) ( 8) practiced in the side wall of said hollow channel (3), at a distance from said sealed end of between 1 mm and 15 mm, preferably between 3 mm and 10 mm. Closed packaging (2) for a liquid or semi-liquid food product, comprising a wall (5) which can be pierced by a straw (1), characterized in that it further comprises a housing (10) on one of its faces for storing therein a straw (1) according to one of claims 1 to 9.