WO2007106965A2 - Composition for producing starch foam resistant to industrial, domestic and microwave temperature oven - Google Patents

Composition for producing starch foam resistant to industrial, domestic and microwave temperature oven Download PDF

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Publication number
WO2007106965A2
WO2007106965A2 PCT/BR2007/000070 BR2007000070W WO2007106965A2 WO 2007106965 A2 WO2007106965 A2 WO 2007106965A2 BR 2007000070 W BR2007000070 W BR 2007000070W WO 2007106965 A2 WO2007106965 A2 WO 2007106965A2
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WO
WIPO (PCT)
Prior art keywords
starch
foam
composition
foam according
starch foam
Prior art date
Application number
PCT/BR2007/000070
Other languages
French (fr)
Inventor
Laura GONÇALVES CARR
Ademar BENÉVOLO LUGÃO
Duclerc Fernandes Parra
Patricia Ponce
Claudio Rocha Bastos
Original Assignee
Comissão Nacional De Energia Nuclear
Cbpak - Embalagens Eco-Sustentáveis Ltda
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Application filed by Comissão Nacional De Energia Nuclear, Cbpak - Embalagens Eco-Sustentáveis Ltda filed Critical Comissão Nacional De Energia Nuclear
Publication of WO2007106965A2 publication Critical patent/WO2007106965A2/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
    • C08J9/0066—Use of inorganic compounding ingredients
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
    • C08J9/30—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof by mixing gases into liquid compositions or plastisols, e.g. frothing with air
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2205/00—Foams characterised by their properties
    • C08J2205/04—Foams characterised by their properties characterised by the foam pores
    • C08J2205/052—Closed cells, i.e. more than 50% of the pores are closed
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02—Starch; Degradation products thereof, e.g. dextrin

Definitions

  • the paper used as primary packaging (which has direct contact with product) generally has low thickness and it is not impact or moisture resistant. It does not stand high temperatures as well.
  • the paperboard used as secondary packaging has higher thickness as compared to primary packaging. The secondary packaging does not have direct contact with the product and protects it during storage and distribution.
  • Both paper and paperboard degradation period is of 6 to 12 months approximately, but the environmental problem of these materials is the large Eucalyptus plantation, a monoculture that destroys the ground.
  • the minimum time span needed to grow the Eucalyptus before cutting it corresponds to 6 to 8 years approximately.
  • Synthetic polymers used as raw material packaging has good mechanical resistance, but in high temperature it deforms itself due to modifications in its chemical structure.
  • starch should be regarded as an alternative raw material for food packaging, for it is an inexpensive biodegradable polymer which is widely available and derived from a renewable source.
  • Starch is a polysaccharide obtained in granular form from corn, cereal grain, rice, cassava and potatoes, capable of forming foam by a process consisting of swelling, gelatinization and network building.
  • the present invention provides a starch foam which adequate formulation (water and starch) is expanded in high temperature to produce packaging foams.
  • This packaging has good mechanical and thermal resistance, mainly to high temperatures obtained in industrial, domestic and microwave ovens.
  • Additive compounds may also be added to the batter (plasticzers, thickening agents, organic or inorganic fillers) to improve the mechanical and thermal resistance.
  • Pigments can be added to the batter to change the foams colors.
  • Luminescence agents and preservatives can be added to the batter to transform the foams in intelligent packaging, for example, to increase the shelf product life.
  • starch foam can be coated with a hydrophobic film after expanded or a hydrophobic polymer can be processed with starch and water batter.
  • the foams can be coated by immersion, lamination and pulverization process.
  • the US Patent 6.146.573 describes a process for preparation of starch foam by a thermo pressing process in a two-part mold.
  • Starch foams are coated with hydrophobic films to improve their resistance to moisture. These foams can be made with corn, potato or modified starch, or a mixture thereof, adding polyvinyl alcohol, release agent and water at a proportion of 100% to 360% by solid weight.
  • the US Patent 4.863.655 describes a method for preparing an expanded biodegradable, low-density packaging material comprising extruding starch containing at least 45% by weight amylose content of 21% or less by weight and at temperature from about 151 0 C to 25O 0 C.
  • the EP Patent 0.712.883 describes a biodegradable product by extrusion process, with good properties such as strength, flexibility and resilience. It is necessary to use starch at a specific size to produce this biodegradable product.
  • the US Patent 5.545.450 relates to compositions, methods and systems to manufactured articles, particularly containers and packaging materials, having a highly inorganically filled matrix and a water dispersible organic polymer selected from the group consisting of polysaccharides and proteins. However, these materials are not resistant to high temperature and this is an important characteristic for packaging, mainly in food preparation situations.
  • the following patents describe packaging that can be used in microwave oven.
  • the WO2003041451-A patent refers to a packaging appropriate to use in microwave oven, made by card paper coated with a polyester and aluminum layer.
  • WO2003066435-A2 patent describes a card paper packaging coated with polyester film and with an aluminum layer on top.
  • the WO200050316-A describes a packaging made by paper or synthetic polymer coated with a polyester metallic layer. In this packaging the steam generated by food during the heating can escape through a steam exhaust vents.
  • the packaging has a way of sustaining itself which makes a 45° angle in relation to the horizontal surface, which allows its bending.
  • the patent PI0008413-1 describes packaging that is able to bend itself from 0° to 90° relatively to the horizontal the surface due its different design.
  • the PIOOl 3197-0 reports that a bag made of paper which design permits the bag deformation inside de microwave oven. In this shape the food can be aggregated inside the bag.
  • the PI8704610-5 refers to a microwave popcorn packaging made of paper coated with metallic polyester layer.
  • the packaging has steam exhaust vents.
  • the present invention provides starch foam that is mechanically resistant to different temperatures, mainly higher temperatures and electromagnetic waves.
  • the starch foam does not deform itself at high temperatures and is not necessary to coat it or use a different design to exhaust the steam.
  • This foam can be used as packaging for moist and dry products.
  • the starch is a biodegradable material that degrades quickly when discarded in the environment.
  • starch foam is prepared with a starch and water batter, processed in heated conditions.
  • Additive compounds may also be added to the batter (plasticizers, thickening agents, organic and inorganic fillers, pigments and preservatives) to improve the mechanical properties in high temperatures. This ability is due to the limited free water in the batter that produces foams with resistant internal structure.
  • Additive such as thickening agents (i.e. pre gelatinized starch) or organic and inorganic filler can be added to decrease the free water of the batter.
  • Starch foam can be coated with hydrophobic film to improve the moisture resistance, i.e. water, oil and fruits juice.
  • the present invention provides a starch foam resistant to high temperature and electromagnetic radiation.
  • Starch foam is a biodegradable packaging and can be used to dry or wet products, in different temperatures, mainly high temperatures, without bending. This ability is important because food can be prepared inside the starch foam by heating or microwave oven cooking.
  • starch foam is prepared with a starch and water batter, processed in heated conditions.
  • Starch foam has low-density with an internal closed cell structure. This packaging is resistant to different temperatures, mainly higher temperatures and electromagnetic waves.
  • the foams are non toxic and biodegradable.
  • Starch comes from a renewable source and is available throughout the year at a low cost.
  • Starch foam can be coated with hydrophobic film to improve its moisture resistance, i.e. resistance to water, oil and fruit juice.
  • Additive compounds may also be added to the batter (plasticizers, thickening agents, organic and inorganic fillers, pigments and preservatives) to improve the mechanical properties.
  • Starch foam can comprise the following container shapes: box, fork, tube, cup, pot, clamshell, egg carton, plate, tray and protective packaging.
  • the batter moisture content is approximately 10% to 75% by total solid weight, depending equipment or process used.
  • Additives can be added concentrated or diluted in water.
  • Organic or inorganic filler aggregate concentration ranges from 0.001% to 70% by total weight.
  • Pigments, luminescence agent, and preservative aggregate have a concentration in a range of approximately 0.0001% to approximately 30% by total weight.
  • Starch foam can be produced by thermo pressing, extruder, thermo expansion, and injection processes.
  • hydrophobic film may be coated with hydrophobic film by immersion, lamination, pulverization and painting process.
  • Pots produced from foamed starch were made from high and low free water compositions. Inside the pots were put pizzas and then the pots were subjected to heating (180C) in a domestic oven. The pots from the lower free water composition showed improved resistance to heating, protecting the pizza, while the pots from higher free water composition presented deformation.
  • Starch foams containing instant noodles and made with a high quantity of water in their composition were submitted to microwave oven in high potency during 10 minutes. After 3 minutes, the foams had been totally transformed. The same test was made with starch foams with a low quantity of water. The latter resisted to 10 minutes with no alteration.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)
  • Compositions Of Macromolecular Compounds (AREA)

Description

COMPOSITION FOR PRODUCING STARCH FOAM RESISTANT TO INDUSTRIAL, DOMESTIC AND MICROWAVE TEMPERATURE OVEN.
Recent urbanization has generated changes in the population's behavior, mainly concerning their food. The most important change has been the increasing consumption of industrialized food, mostly due to a lack of time to prepare food at home. For this reason, the food industry has created new products of quick preparation, "ready-to-eat" products that can be used straight from the packaging.
However, all convenience products produce a large quantity of waste that ends up in landfill sites. The packaging sector represents approximately 30% in weight of total consummated waste, and 85% of this data refers to food packaging. The recycling of waste is limited, and the Brazilian Food Legislation has prohibited the use of recycled materials for food packaging.
Most packaging is made of paper, paperboard, and synthetic polymers derived from crude oil. The paper used as primary packaging (which has direct contact with product) generally has low thickness and it is not impact or moisture resistant. It does not stand high temperatures as well. The paperboard used as secondary packaging has higher thickness as compared to primary packaging. The secondary packaging does not have direct contact with the product and protects it during storage and distribution.
Both paper and paperboard degradation period is of 6 to 12 months approximately, but the environmental problem of these materials is the large Eucalyptus plantation, a monoculture that destroys the ground. The minimum time span needed to grow the Eucalyptus before cutting it corresponds to 6 to 8 years approximately.
Synthetic polymers used as raw material packaging has good mechanical resistance, but in high temperature it deforms itself due to modifications in its chemical structure.
Most plastics are almost entirely made from chemicals that may require hundreds of years to degrade. Used packaging products disposal has been an ecological problem due to their non-degrability._ The growing interest in the environmental impact of discarded plastics has directed research towards the development of materials that degrade more rapidly in the environment. In this sense, starch should be regarded as an alternative raw material for food packaging, for it is an inexpensive biodegradable polymer which is widely available and derived from a renewable source. Starch is a polysaccharide obtained in granular form from corn, cereal grain, rice, cassava and potatoes, capable of forming foam by a process consisting of swelling, gelatinization and network building.
The present invention provides a starch foam which adequate formulation (water and starch) is expanded in high temperature to produce packaging foams. This packaging has good mechanical and thermal resistance, mainly to high temperatures obtained in industrial, domestic and microwave ovens.
Additive compounds may also be added to the batter (plasticzers, thickening agents, organic or inorganic fillers) to improve the mechanical and thermal resistance.
Pigments can be added to the batter to change the foams colors. Luminescence agents and preservatives can be added to the batter to transform the foams in intelligent packaging, for example, to increase the shelf product life.
To improve the moisture resistance, starch foam can be coated with a hydrophobic film after expanded or a hydrophobic polymer can be processed with starch and water batter. The foams can be coated by immersion, lamination and pulverization process.
The US Patent 6.146.573 describes a process for preparation of starch foam by a thermo pressing process in a two-part mold. Starch foams are coated with hydrophobic films to improve their resistance to moisture. These foams can be made with corn, potato or modified starch, or a mixture thereof, adding polyvinyl alcohol, release agent and water at a proportion of 100% to 360% by solid weight.
The US Patent 4.863.655 describes a method for preparing an expanded biodegradable, low-density packaging material comprising extruding starch containing at least 45% by weight amylose content of 21% or less by weight and at temperature from about 1510C to 25O0C. The EP Patent 0.712.883 describes a biodegradable product by extrusion process, with good properties such as strength, flexibility and resilience. It is necessary to use starch at a specific size to produce this biodegradable product. The US Patent 5.545.450 relates to compositions, methods and systems to manufactured articles, particularly containers and packaging materials, having a highly inorganically filled matrix and a water dispersible organic polymer selected from the group consisting of polysaccharides and proteins. However, these materials are not resistant to high temperature and this is an important characteristic for packaging, mainly in food preparation situations.
There is no information in literature about formulations or processes to obtain starch foam that resists to high temperatures.
The following patents describe packaging that can be used in microwave oven. The WO2003041451-A patent refers to a packaging appropriate to use in microwave oven, made by card paper coated with a polyester and aluminum layer. The
WO2003066435-A2 patent describes a card paper packaging coated with polyester film and with an aluminum layer on top.
The WO200050316-A describes a packaging made by paper or synthetic polymer coated with a polyester metallic layer. In this packaging the steam generated by food during the heating can escape through a steam exhaust vents. The packaging has a way of sustaining itself which makes a 45° angle in relation to the horizontal surface, which allows its bending.
The patent PI0008413-1 describes packaging that is able to bend itself from 0° to 90° relatively to the horizontal the surface due its different design.
The PIOOl 3197-0 reports that a bag made of paper which design permits the bag deformation inside de microwave oven. In this shape the food can be aggregated inside the bag.
The PI8704610-5 refers to a microwave popcorn packaging made of paper coated with metallic polyester layer. The packaging has steam exhaust vents.
However, these products need to be coated to avoid the material burn when submitted to high temperatures. It is also necessary a special design to enable its deformation and avoid its laceration during heating.
SUMARY OF THE INVENTION The present invention provides starch foam that is mechanically resistant to different temperatures, mainly higher temperatures and electromagnetic waves. The starch foam does not deform itself at high temperatures and is not necessary to coat it or use a different design to exhaust the steam. This foam can be used as packaging for moist and dry products. Besides, the starch is a biodegradable material that degrades quickly when discarded in the environment.
According to the present invention, starch foam is prepared with a starch and water batter, processed in heated conditions. Additive compounds may also be added to the batter (plasticizers, thickening agents, organic and inorganic fillers, pigments and preservatives) to improve the mechanical properties in high temperatures. This ability is due to the limited free water in the batter that produces foams with resistant internal structure. Additive such as thickening agents (i.e. pre gelatinized starch) or organic and inorganic filler can be added to decrease the free water of the batter.
Starch foam can be coated with hydrophobic film to improve the moisture resistance, i.e. water, oil and fruits juice.
DETAILED DESCRIPTION OF THE INVENTION
The present invention provides a starch foam resistant to high temperature and electromagnetic radiation. Starch foam is a biodegradable packaging and can be used to dry or wet products, in different temperatures, mainly high temperatures, without bending. This ability is important because food can be prepared inside the starch foam by heating or microwave oven cooking.
According to the present invention, starch foam is prepared with a starch and water batter, processed in heated conditions. Starch foam has low-density with an internal closed cell structure. This packaging is resistant to different temperatures, mainly higher temperatures and electromagnetic waves.
As they are made of starch, the foams are non toxic and biodegradable. Starch comes from a renewable source and is available throughout the year at a low cost. Starch foam can be coated with hydrophobic film to improve its moisture resistance, i.e. resistance to water, oil and fruit juice. Additive compounds may also be added to the batter (plasticizers, thickening agents, organic and inorganic fillers, pigments and preservatives) to improve the mechanical properties.
Starch foam can comprise the following container shapes: box, fork, tube, cup, pot, clamshell, egg carton, plate, tray and protective packaging. To produce the starch foam, the batter moisture content is approximately 10% to 75% by total solid weight, depending equipment or process used. Additives can be added concentrated or diluted in water. Organic or inorganic filler aggregate concentration ranges from 0.001% to 70% by total weight. Pigments, luminescence agent, and preservative aggregate have a concentration in a range of approximately 0.0001% to approximately 30% by total weight.
Starch foam can be produced by thermo pressing, extruder, thermo expansion, and injection processes.
It may be coated with hydrophobic film by immersion, lamination, pulverization and painting process.
EXAMPLES
Example 1
Pots produced from foamed starch were made from high and low free water compositions. Inside the pots were put pizzas and then the pots were subjected to heating (180C) in a domestic oven. The pots from the lower free water composition showed improved resistance to heating, protecting the pizza, while the pots from higher free water composition presented deformation.
Example 2
Starch foams containing instant noodles and made with a high quantity of water in their composition were submitted to microwave oven in high potency during 10 minutes. After 3 minutes, the foams had been totally transformed. The same test was made with starch foams with a low quantity of water. The latter resisted to 10 minutes with no alteration.

Claims

We claim:
1) A formulation for producing starch foams resistant to high temperatures (obtained by domestic and food industrial ovens), consisting of heat processed starch and water batter. 2) A starch foam according to claim 1, wherein the water and starch batter has a limited quantity of free water.
3) A starch foam according to claim 1 , wherein the foams are compression and deformation resistant when submitted to temperatures higher than 5O0C.
4) A starch foam according to claim 1, wherein the total moisture content comprises from 10% to 25% humidity weight in relation to its solid components.
5) A starch foam according to claim 1, wherein the total moisture content comprises from 26% to 45% as for its solid components weight.
6) A starch foam according to claim 1, wherein the total moisture content comprises from 46% to 60% humidity weight of solid components.
7) A starch foam according to claim 1, wherein the total moisture content comprises of from 61% to 70%humidity weight of solid components.
8) A starch foam according to claim 1, which further comprises inorganic filler addition to the batter composition. 9) A starch foam according to claim 1, which further comprises organic filler addition to the batter composition. 1O)A starch foam according to claim I, which further comprises additives addition to the batter composition.
H)A starch foam according to claim I5 which further comprises plasticizers addition to the batter composition.
12) A starch foam according to claim 1, which further comprises thickening agents addition to the batter composition.
13) A starch foam according to claim 1, which further comprises adding pigments and coloring agents to the batter composition. 14) A starch foam according to claim 1, which further comprises the addition of luminescence agents to the batter composition. 15) A starch foam according to claim 1, which further comprises the addition of rare earth to the batter composition.
16) A starch foam according to claim 1, which further comprises the addition of optical marker to the batter composition. 17) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is kaolin.
18) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foazn is mullite.
19) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is talcum.
20) A starch foam according to claim 1 , wherein the inorganic filler aggregated in the composition of the foam is calcium carbonate.
2I) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is bentonite. 22) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is mica.
23) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is illite.
24) A starch foam according to claim 1 , wherein the inorganic filler aggregated in the composition of the foam is aluminum oxide.
25) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is titanium dioxide.
26) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is dolomite. 27) A starch foam according to claim 1 , wherein the inorganic filler aggregated in the composition of the foam is smectite.
28) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is montmorillonite.
29) A starch foam according to claim 1 , wherein the inorganic filler aggregated in the composition of the foam is chromite.
3O) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is clays. 3I)A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is feldspar. 32) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is graphite. 33) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is pyrophyllite.
34) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is gypsum.
35) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is zirconium.
36) A starch foam according to claim 1, wherein the inorganic filler aggregated in the composition of the foam is sodium carbonate.
37) A starch foam according to claim 1, wherein the additives can be aggregated concentrated in the composition of the foam. 38) A starch foam according to claim 1, wherein the additives can be aggregated diluted, in the composition of the foam.
39) A starch foam according to claim 1, wherein the plasticizer added in the composition of the foam is from the group consisting of polyol family and a mixture thereof. 4O)A starch foam according to claim 1, characterized by the addition of vegetable oil in the foam composition.
4I)A starch foam according to claim 1, characterized by the addition of grease in the foam composition.
42) A starch foam according to claim 1, wherein the plasticizer added in the composition of the foam is glycerol.
43) A starch foam according to claim 1, wherein the plasticizer added in the composition of the foam is sorbitol.
44) A starch foam according to claim 1, wherein the plasticizer added in the composition of the foam is polyethylene glycol. 45) A starch foam according to claim 1, wherein the plasticizer added in the composition of the foam is from the group consisting of mono-di oligosaccharides. 46) A starch foam according to claim 1, characterized by polyvinyl acetate addition in the composition of foam.
47) A starch foam according to claim 1, characterized by polyvinyl alcohol addition in the composition of foam. 48) A starch foam according to claim 1, characterized by polyvinyl chloride addition in the composition of foam. 49) A starch foam according to claim I5 characterized by polyacrylate addition in the composition of foam.
5O)A starch foam according to claim I5 characterized by hydroxy-ethyl-methyl- cellulose addition in the composition of foam.
5I)A starch foam according to claim 1, characterized by polyurethane addition in the composition of foam. 52) A starch foam according to claim I5 characterized by biodegradable polyurethane addition in the composition of foam. 53) A starch foam according to claim 1, characterized by poly lactic acid addition in the composition of foam.
54) A starch foam according to claim I5 characterized by polyethylene addition in the composition of foam.
55) A starch foam according to claim I5 characterized by synthetic polymers addition in the composition of foam.
56) A starch foam according to claim I5 characterized by wax addition in the composition of foam.
57) A starch foam according to claim 1, characterized by elastomer latex addition in the composition of foam. 58) A starch foam according to claim 1, characterized by cellulosic polymer addition in the composition of foam. 59) A starch foam according to claim I5 characterized by the addition of additive deiϊvate and or a mixture thereof in the foam composition. 6O) A starch foam according to claim 1, characterized by the addition of pre- gelatized starch in the foam composition to increase the batter viscosity.
6I)A starch foam according to claim 1, characterized by the addition of carboxymethylcellulose in the foam composition. 62) A starch foam according to claim 1, characterized by the addition of gum in the foam composition.
63) A starch foam according to claim 1, characterized by the addition of jelly in the foam composition. 64) A starch foam according to claim 1, characterized by the addition of protein in the foam composition.
65) A starch foam according to claim 1, characterized by the addition of polyhydroxyalcanoates in the foam composition.
66) A starch foam according to claim 1, characterized by the addition of caprolactone in the foam composition.
67) A starch foam according to claim 1, characterized by the addition of poly (e- caprolactone) in the foam composition.
68) A starch foam according to claim 1, characterized by the addition of poly (hydroxybutyrate) in the foam composition. 69) A starch foam according to claim 1, characterized for the addition of organic or inorganic pigments in the foam composition or a mixture thereof. 70) A starch foam according to claim 1 , characterized by the addition of food pigments in the foam composition or mixture thereof.
7I)A starch foam according to claim 1, characterized by the addition of natural preservative in the foam composition.
72) A starch foam according to claim 1, characterized by the addition of synthetic preservative in the foam composition.
73) A starch foam according to claim 1, characterized by the addition of natural or synthetic preservative in the foam composition or mixture thereof. 74) A starch foam according to claim 1, characterized by the addition of black carbon in the foam composition.
75) A starch foam according to claim 1, characterized by the addition of cellulosic fibers in the foam composition.
76) A starch foam according to claim 1, characterized by the addition of kitosan in the foam composition.
77) A starch foam according to claim 1, characterized by the addition of synthetic organic filler in the foam composition. 78) A starch foam according to claim 1, characterized by the use of cornstarch in the foam composition.
79) A starch foam according to claim 1, characterized by the use of potato starch in the foam composition. 80) A starch foam according to claim 1, characterized by the use of sweet potato starch in the foam composition.
8I) A starch foam according to claim 1, characterized by the use of rice starch in the foam composition.
82) A starch foam according to claim 1 , characterized by the use of cassava starch in the foam composition.
83) A starch foam according to claim 1, characterized by the use of "tapioca" starch in the foam composition.
84) A starch foam according to claim 1, characterized by the use of araruta starch in the foam composition. 85) A starch foam according to claim 1, characterized by the use of amaranth starch in the foam composition.
86) A starch foam according to claim I5 characterized by the use of resistant starch in the foam composition.
87) A starch foam according to claim 1, characterized by the use of wheat starch in the foam composition.
88) A starch foam according to claim 1, characterized by the use of pea starch in the foam composition.
89) A starch foam according to claim 1, characterized by the use of soy starch in the foam composition. 9O) A starch foam according to claim 1, characterized by the use of bean starch in the foam composition.
9I)A starch foam according to claim 1, characterized by the use of lentil starch in the foam composition.
92) A starch foam according to claim 1, characterized by the use of banana starch in the foam composition.
93) A starch foam according to claim 1, characterized by the use of potato parsley starch in the foam composition. 94) A starch foam according to claim 1, characterized by the use of modified starch in the foam composition.
95) A starch foam according to claim 1, wherein the foams are compression and deformation resistant to a temperature from 4O0C to 1000C. 96) A starch foam according to claim 1, wherein the foams are compression and deformation resistant to a temperature from 1010C to 3000C.
97) A starch foam according to claim 1 , wherein the foams are compression and deformation resistant to a temperature from 110C to 390C.
98) A starch foam according to claim 1, wherein the starch foam can be coated with hydrophobic film by a hot thermo pressing process
99) A starch foam according to claim 1, wherein the starch foam can be coated with hydrophobic film by cold thermo pressing process
100) A starch foam according to claim 1, wherein the starch foam can be coated with hydrophobic film by immersion process 101) A starch foam according to claim 1, wherein the starch foam can be coated with a hydrophobic film by a lamination process
102) A starch foam according to claim 1, wherein the starch foam can be coated with hydrophobic film by a pulverization process
103) A starch foam according to claim 1, wherein the starch foam can be coated with hydrophobic film with brush process
104) A starch foam according to claim 1, wherein the starch foam comprises a tray.
105) A starch foam according to claim 1, wherein the starch foam comprises a plate. 106) A starch foam according to claim 1, wherein the starch foam comprises a cup.
107) A starch foam according to claim 1, wherein the starch foam comprises a fork.
108) A starch foam according to claim 1, wherein the starch foam comprises an egg carton.
109) A starch foam according to claim 1, wherein the starch foam comprises a container. 110) A starch foam according to claim 1, wherein the starch foam comprises packaging.
111) A starch foam according to claim 1 , wherein the starch foam comprises a protective packaging. 112) A starch foam according to claim 1, wherein the starch foam comprises a tube.
113) A starch foam according to claim 1 , wherein the starch foam comprises a clamshell packaging.
114) A starch foam according to claim 1, wherein the starch foam comprises a straw
115) A starch foam according to claim I3 wherein the starch foam can be produced by a thermo pressing process.
116) A starch foam according to claim I3 wherein the starch foam can be produced by a thermo expanding process. 117) A starch foam according to claim I3 wherein the starch foam can be produced by an extrusion process.
118) A starch foam according to claim I3 wherein the starch foam can be produced by an injection process.
119) A starch foam according to claim I3 characterized by the addition of natural polymers in the foam composition.
120) A starch foam according to claim I3 characterized by the addition of natural and synthetic polymers, or a mixture thereof in the foam composition
121) A starch foam according to claim I3 characterized by the addition of polyester in the foam composition. 122) A starch foam according to claim 1, characterized by the use of polymer encapsulated in the foam composition.
123) A starch foam according to claim 1, characterized by the use of natural or synthetic polymer encapsulated by natural or synthetic polymers in the foam composition.
PCT/BR2007/000070 2006-03-20 2007-03-20 Composition for producing starch foam resistant to industrial, domestic and microwave temperature oven WO2007106965A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BRPI0603932 BRPI0603932A2 (en) 2006-03-20 2006-03-20 temperature resistant starch foams corresponding to conventional household oven, food industry oven and domestic microwave oven
BRPI0603932-4 2006-03-20

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WO (1) WO2007106965A2 (en)

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Publication number Priority date Publication date Assignee Title
US9309031B2 (en) 2009-09-07 2016-04-12 The Procter & Gamble Company Bottle cap made from a material comprising polypropylene, particulate calcium carbonate and additives
CN105885108A (en) * 2016-04-25 2016-08-24 天津锦利程包装有限公司 Circulating utilization type packing material
CN105968292A (en) * 2016-04-26 2016-09-28 天津科技大学 Cassava residue based polyols and cassava residue based polyurethane foam plastics, and preparation methods and applications thereof
CN108035179A (en) * 2017-11-08 2018-05-15 青岛农业大学 A kind of preparation method of stalk nano cellulose and high-content resistant starch
CN108035179B (en) * 2017-11-08 2020-07-17 青岛农业大学 Preparation method of straw nano-cellulose and high-content resistant starch
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