WO2020013681A1

WO2020013681A1 - Biodegradable vegetarian composition for producing edible cooking utensils and method for manufacturing said utensils

Info

Publication number: WO2020013681A1
Application number: PCT/MX2018/000066
Authority: WO
Inventors: Luz Bertha ÁVILA PADILLA
Original assignee: Instituto Tecnológico Y De Estudios Superiores De Occidente, A.C.
Priority date: 2018-07-13
Filing date: 2018-07-19
Publication date: 2020-01-16
Also published as: MX2018008667A

Abstract

The invention relates to a biodegradable vegetarian composition for producing edible cooking utensils, which comprises: pre-conditioned dehydrated ground nopal, which acts as a stabiliser and thickener and provides texture to maintain a suitable consistency; ground seed of at least one oleaginous plant selected from the group comprising flaxseed, sunflower, soya, flax, sesame, safflower, canola or mixtures thereof, which acts as a thickener and gelling agent; ground grain of at least one cereal selected from the group comprising oats, maize, barley, amaranth grain, rye, wheat, rice or mixtures thereof, which acts as an emollient (easy to mould) and helps the blending of the mucilages of nopal, ground seed of at least one oleaginous plant and egg, which acts as an adhesive, binder, gelling agent and coating (enhances aroma and flavour) and also provides properties such as preservative properties as well as a glossy finish; an ingredient that provides aroma and flavour, selected from the group comprising cinnamon, powdered chili (Tajin®), anise, star anise, ginger, clove, pepper, cumin, thyme, garlic salt and marjoram or mixtures thereof. Quantitatively, the composition comprises: 48.77-55.23% nopal, 19.77-29.13% egg, 13.00-14.73% oats, 07.80-08.84% flaxseed, and 01.30-01.43% cinnamon.

Description

VEGETARIAN AND BIODEGRADABLE COMPOSITION FOR THE ELABORATION OF EDIBLE KITCHEN UTENSILS AND PROCESS FOR THE FABRI CAC IÓN DE DIC HOS UTENSI LIOS

FIELD OF THE INVENTION

The present invention relates to the food industry in general and in particular to biodegradable or organic kitchen utensils and more specifically refers to a vegetarian and biodegradable composition for the preparation of edible kitchen utensils.

BACKGROUND OF THE FIRST NVENTION

Over time, kitchen utensils have been evolving in terms of the materials and designs with which they are manufactured; There are dishes and various utensils of glass, clay, refractory materials, metals, talavera, plastics, wood, among others, whose designs and configurations have also been evolving rapidly. And these have the advantage of being reused indefinitely until they wear out, break or fracture. However, in the field of restoration, the measurement of other variables such as cost, safety and hygiene (washing, sanitizing) the volume of dishes and utensils required before social events, mass meetings, restoration, etc. , have oriented the industry towards the generation of disposable products. The manufacture of disposable products requires tons of oil or paper and ecologically alarming is the pollution they cause once they have been used.

The disposable products that have been developed tend to generate dishes (plates, glasses, cutlery) of other generally plastic materials that are used for an occasion to be discarded, which from the point of view of cost, handling, transported, hygiene, hygiene It offers great advantages. However, these disposable products have become a major ecological problem. With regard to tableware for food use in collective catering, dishes are used, covered as spoons, forks, knives (disposable polypropylene, polystyrene, polylactic acid, pulp treated and waxed cellulose) and disposable cups made of polypropylene, polystyrene, polylactic acid, laminated PE cardboard.

Plastic is a lightweight, practical and extremely important material for everyday life, however, being discarded greatly affects the environment. One of the most used derivatives of this, is the expandable polystyrene (EPS) or unicel, which is a rigid cellular plastic. Unicel is obtained from petroleum, through a 3-stage chemical process: pre expansion, immediate manufacturing and final molding. It is an economic product, which generates great benefits for society because it has insulating, thermal and acoustic capabilities, in addition to its comfortable handling and ease of cutting.

It is estimated that the national consumption of unicel is 125,000 tons per year, of which 24% is for the manufacture of disposable products. In Mexico, 125 thousand tons per year of U N ICEL are consumed, it takes up to 1,500 years to degrade, however, when it degrades it pollutes water and air, causing imbalances in ecosystems. In addition, when UN ICEL heats up, it releases substances such as dioxins that cause poisoning and cancer. (Leslie Ulloa).

Year after year, a large number of tons of plastic (thousands of tons) are produced, including glasses, straws, bags, containers, bottles, dishes that are discarded and generate great ecological problems.

To solve this problem, different processes and technology have been devised to recycle these discarded products. However, recycling is not enough to eliminate this big problem. It is necessary to generate public policies that prohibit the use of these disposable products or require their recycling and reuse through some processes that allow them to be reused. On the other hand, more ecological or organic alternatives of dishes made of wood, compacted paper, waxed, treated, etc. have been developed. or made with other biodegradable materials that are more environmentally friendly. made for example of sugarcane, cellulose or fibers, bamboo, coconut, rice or orange peel.

There is a type of biodegradable tableware and they can also be edible, such as dishes made of biscuit, potato starch, leaves or fibers of certain trees, of vegetable gelatin agar among other materials that can be edible.

It is in this field that our invention falls, which consists of a novel vegetarian and biodegradable composition for the preparation of edible kitchen utensils.

A search was made to determine the closest state of the art, the following documents being found.

CN 106565997A (document D1) which discloses a naturally degradable disposable tableware and a manufacturing method thereof was located. The disposable tableware, of course, comprises a tableware body and an inner film that covers the inner surface of the tableware body; the body of the tableware comprises raw materials that include, by weight, 30-40 parts of cassava starch, 15-20 parts of rice husks, 25-30 parts of nutshells, 25-30 parts of flax fibers, 10-15 parts of ramina fibers, 20-30 parts of polyvinyl alcohol, 10-12 parts of medicinal stone powder, 20-25 parts of edible gum, 8-12 parts of tripolycyanamide formaldehyde resin powder, of 10-12 parts stearic acid, 0.2-0.3 part cactus, 0.2-0.3 parts cinnamon, 0.3-0.5 parts konjak, 0.1-0.2 parts fresh ginger and 0.1-0.2 parts bamboo leaves ; And the inner film is made of UV cured resin. The degradable disposable tableware naturally has the beneficial effects that the tableware is high strength, non-toxic, pollution-free, low-cost and easy to manufacture, raw materials are easily obtained and degradation is easily carried out after that tableware is disposed of degrading naturally.

As its composition can be seen is completely different than the composition of our invention, this composition of document D1 comprises a host of components which makes its manufacture, its handling and its manufacture expensive, in addition to the fact that the tableware composition is not adapted to be able to generate a paste that can be molded to generate edible kitchen utensils without deforming during use with food at high temperatures; that also offers high levels of protein and fiber, and at the same time presents low levels of carbohydrates, so that it can also be consumed by diabetic people. Another document located was document CN 106618049A

(document D2) which discloses a method of manufacturing edible tableware. The manufacturing method comprises the following steps: thoroughly cooking a main edible material taking starch as the main ingredient; grind the edible main material thoroughly cooked in ultra-fine 300-500 mesh powder in the environment with the temperature of -20 to -60 º C, or mix the edible main material thoroughly cooked with an edible auxiliary material, and then grind the ultra-fine powder mixture of 300-500 meshes in the environment with a temperature of -20 to -60 ° C; spray the ultrafine powder in the form of mist by adopting a first spray head in the area on a lower mold of the edible tableware, thus forming a mist of dispersed ultrafine powder; spraying water in the form of fog by adopting a second spray head in the area on the lower mold of the edible tableware, thus forming a dispersed ultrafine water mist; mixing the mist of ultrafine water and the mist of ultrafine dust, thus forming ultrafine dust containing water, where ultrafine dust containing water is deposited on the surface of the lower mold, and a layer of ultrafine powder containing water is formed on the surface of the lower mold; and after a certain thickness of the ultrafine powder layer containing water is formed, carrying out the extrusion formation using the adaptation of the upper mold and the lower mold. The process is simple, the product is high strength and the edible tableware can be used without baking or after A slight cooking.

As can be seen in this invention, an ultrafine starch powder is used which is sprayed in the form of mist and mixed with ultrafine mist of water spray, wherein the ultrafine powder containing water is deposited on the surface of a mold to be molded. However, since it is ultra-fine powder, it does not allow to generate a resistant tableware, since the consistency, firmness, hardness and structure does not allow an adequate agglomeration of the materials and is brittle, it does not include fibers or thickeners, gelling and binding materials that Give a firmer and stronger structure.

Another document located is document W02016181004A1 (document D3) which discloses a straw made of an edible material for the consumption of beverages, comprising the following ingredients: water, gelling agent selected from gelatin, pectin, xanthan gum and carrageenan, as well as mixtures thereof, a sweetening agent selected from cane sugar refined sugar, icing sugar, brown sugar, fructose, honey, steviol and sucrose, as well as mixtures thereof; a stabilizing agent or thickener selected from locust bean gum, alginates and carboxymethyl cellulose, as well as mixtures thereof, and a plating agent or humectant selected from the group consisting of glycerin, sorbitol and glycerol, as well as mixtures thereof. The present invention also relates to a method of obtaining edible straw, as well as to the straw obtained in this way and its use for the consumption of beverages.

It can be understood that some of the ingredients are ingredients or components that would deform the straw or straw immediately with heat. In addition, the components could not form by molding other utensils such as spoons, plates, glasses or the like that are structurally resistant, consistent and that tolerate heat without deforming.

Another document located is document CN 106954663A

(document D4) which reveals edible dinnerware based on cereals and a method of manufacturing them. The edible cereal-based tableware comprises cereal powder and auxiliary materials, in which the cereal powder comprises the following components in parts by weight of 60-80 parts of whole wheat flour, 5-20 parts of sorghum flour, 5-15 parts of rice flour, 0-10 parts of millet flour and 0-10 parts of sweet potato flour; and the auxiliary materials comprise the following components in mass parts: 30-40 parts of water, 3-5 parts of butter and 0-5 parts of condiments. The preparation method comprises the following steps of mixing the cereal powder that is subjected to microwave-assisted treatment and then toasting and precooking or precooking with dry heat with the auxiliary materials to make the dough; put the dough made in a mold, perform the heat preservation conformation, transport the dough in the form of an oven, roast it, and in the roasting process, pressurize it 1-2 times; and toast until the dough is cooked at 90%, make a paint film with rice flour dextrinization fluid or starch dextrinization fluid whose concentration is 2-5% and continue roasting for 1-2 minutes to obtain products finished

As you can see the composition is completely different, it is a mixture of different wheat flour, sorghum rice, millet, sweet potato purple to which butter and seasonings are added; In addition it must be subjected to microwaves, roasting, precooked, molding for subsequent baking, roasting, this implies a rigid and brittle tableware that on contact with foods with high water content and at high temperatures can deform and break.

Another more localized document is document CN 107189449A (document D5) which discloses edible tableware and a method of preparing edible tableware that includes the steps: adjust 75-80 parts of protein and 50-55 parts of sugar to stir for that is neutral for the application on hold; bjagregar sequentially 50-55 parts of wheat flour, 55-60 parts of sugar and 40-45 parts of sorghum flour in an application material waiting in the first step, and perform a secondary agitation to reach a paste for application on hold; Prepare the dishes with the help of the pasta, and bake the dishes prepared by the pasta at high temperature to Get the edible tableware. The edible tableware has a low manufacturing cost and can effectively solve the pollution problems caused by the disposable table service. The document uses a mixture of wheat flour, sorghum, sugar and protein to form a paste that allows to form a baking dish; however, as in other cases it is structurally unstable in contact with foods with high moisture content and does not tolerate high temperatures because it deforms, fractures or breaks.

In view of the need to have a vegetarian and biodegradable composition for the preparation of kitchen utensils that solves the above-described drawbacks and that allows the preparation of kitchen utensils that are also edible, it was that the present invention was developed.

OBJECTIVES OF THE INVENTION

The present invention has as one of the primary objectives to make available a vegetarian and biodegradable composition for the preparation of edible kitchen utensils, such as spoons, plates, glasses and straws, among other utensils, based on cactus and other natural components that It can be molded without deformation during use with food at high temperatures; that also offers high levels of protein and fiber necessary in the diet of people, if it is ingested at the end of its use, and at the same time present low levels of carbohydrates. Another object of the invention is to provide said vegetarian and biodegradable composition for the preparation of edible kitchen utensils, which in addition to its composition does not dominate the flavor of the ingredients in the utensils made with it over the flavors of the foods with which they will be used. these utensils.

Another objective of the invention is to provide said vegetarian and biodegradable composition for the preparation of edible kitchen utensils, which also contains fatty acids (Omega 3), low carbohydrate levels and which does not integrate preservatives into its formulation.

Another objective of the invention is to provide said vegetarian and biodegradable composition for the preparation of edible kitchen utensils, which is also suitable for consumption by diabetics.

Another object of the invention is to provide said vegetarian and biodegradable composition for the preparation of edible kitchen utensils, which may also have other uses as feed for goats, horses, cattle, among other species. And all those qualities and objectives that will become apparent when making a general and detailed description of the present invention supported by the illustrated modalities. DESCRIPTION OF THE I NVENTO

To achieve the vegetarian and biodegradable composition for the preparation of edible kitchen utensils in accordance with the present invention, research was conducted and some formulations were created considering several desirable aspects in the product.

It was taken into account that the composition should offer a certain structure that allows for adequate agglomeration and interlacing of the components, offering strength and firm consistency to prevent fracturing or breaking easily; where the products or kitchen utensils that are obtained from it such as spoons, plates, straws, among others, will not be deformed during use, that could withstand high temperatures without deformation and that the components will also provide nutritional elements.

Coconut, sugar cane, nutshell, peanut, nopal fibers, among other fibers were used and mixed with flour and ground grains with the addition of a binder, for example other ground fibers were incorporated to mix with other elements that offered the properties that were sought in kitchen utensils. Derived from multiple trials and tests, a general composition consisting of:

Pre-conditioned, dehydrated and ground prickly pear cactus that serves as a stabilizer and thickener, in addition to offering texture to maintain proper consistency; ground seeds of at least one oilseed selected from the group consisting of flaxseed, sunflower, soy, flax, sesame, safflower, cane, or mixtures thereof, which serves as a thickener and gelling agent; Ground grains of at least one cereal that is selected from the group consisting of oats, corn, barley, amaranth, rye, wheat, rice, or mixtures thereof, which acts as an emollient (easy to mold), helps the mucilages integrate of nopal, the ground seeds of at least one oilseed and the egg that serves as an adhesive, binder, gelling, batter (potentializes aroma and flavor), also offers properties as a preservative and offers a glossy finish.

In one of its modalities, the composition includes an ingredient that provides aroma and flavor selected from the group consisting of cinnamon, chili powder (Tajín), anise, star anise, ginger, clove, pepper, cumin, thyme, salt with garlic and marjoram or their mixtures. Several formulations were made finding that the proportions that gave satisfactory results are in the following ranges: From 48% to 56% of nopal conditioned, dehydrated and ground

From 19% to 30% egg

From 13% to 15% of ground grains of at least one cereal

7% to 9% of ground seeds of at least one oilseed 1% to 2% of an ingredient that provides aroma and flavor

In the preferred embodiment of the invention, the vegetarian and biodegradable composition for the preparation of edible kitchen utensils such as spoons, plates, glasses and straws in accordance with the present invention consists of; a) prickly pear cactus that serves as a stabilizer and thickener, in addition to offering texture to maintain the proper consistency of the spoon; b) flaxseed that serves as a thickener and gelling agent; c) oatmeal that acts as an emollient (easy to mold), helps to integrate the nopal and flaxseed mucilages; and d) egg that serves as an adhesive, binder, gelling agent, batter (potentializes aroma and flavor), also offers properties as a preservative and offers a glossy finish. Alternatively, the composition may comprise e) cinnamon as an element of aroma and flavor contribution

Quantitatively this preferred composition consists of:

Preferably the vegetarian and biodegradable composition for The development of edible kitchen utensils such as spoons, plates, glasses and straws, consists of:

The cactus contains: Minerals such as calcium, potassium, phosphorus and sodium, carbohydrates and nitrogen components; fibers such as lignin, cellulose, hemicellulose, pectin, and mucilage; vitamins (A, B, B2, C and K), riboflavin, vitamin B6; Chlorophyll and Proteins.

The cactus helps in health by being a source of nutrients that support the immune system, glandular, nervous, circulatory, respiratory and digestive.

The egg used is the mixture of the white and yolk; the white contains water, protein: ovalbumin, ovotransferrin, ovomucoid, globulin, lysozyme, ovomucine, avidin; meanwhile the yolk contains vitamins K, B9, B3 and B7, minerals: selenium, iodine, iron, zinc, proteins such as tyrosine, histidine, isoleucine, leucine, Usine, methionine, threonine, tryptophan and valine; as well as saturated and unsaturated fats or cholesterol.

Flaxseed, also called the seed of One, contains: Acid I and not ico (omega 3), it is necessary to form eicosanoids (the Eicosanoids or cosanoids are a group of lipid molecules originating from the oxidation of the essential fatty acids of omega-3 carbons). These anti-inflammatory eicosanoids play a very important role in the prevention of arthritis, eczema, asthma and some health conditions related to the female reproductive system.

Flax seeds contain a large amount of lignans, which provide a great antioxidant activity to the body. Lignans have been shown to contain five times more antioxidant activity than Vitamin E. Lignans that contain flaxseeds, contribute to cancer effects, are anti-inflammatory, help reduce cholesterol levels, reduce atherosclerosis and diabetes

Flaxseed contains 27 anti-cancer components, among which lignin stands out. In addition, linseed ecosanoids have been linked to the prevention and treatment of breast cancer, endometriosis and ovarian cysts.

Flaxseed also contains flavonoids that help treat the annoying symptoms of menopause.

Flaxseed also contains fltochemicals that are substances found in plant-based foods, biologically active, that are not essential nutrients for life (at least in the short term), but have positive effects on health. The photochemicals that flaxseed contains are ideal for balancing the hormonal load, especially in women.

Flaxseed also contains vitamins such as the B complex and thiamine; minerals such as magnesium manganese and phosphorus. In addition, it reduces blood cholesterol. Research suggests that it can also help prevent blood clots, strokes and cardiac arrhythmia.

It also stimulates the use of fats for energy, which at the same time benefits us to burn fat and lose weight.

Flaxseed contains insoluble fiber, it is related as a better digestive function, as it regulates intestinal movement, it serves as food for the bacterial flora, which helps digest food better for proper absorption of nutrients.

In regards to oats, also called grass, is used as food and fodder, it contains:

- Vitamins: it is a cereal especially rich in vitamin E and vitamins of group B (mainly in vitamin B 1, B5 and B6).

- Minerals: potassium, magnesium, calcium and zinc.

- Complex carbohydrates: thanks to its high content of complex carbohydrates, also known as slow absorption carbohydrates. This means that its satiating effect is much more prolonged, so in addition to helping to reduce appetite it is useful to control the levels of blood sugar (it is one of the most recommended cereals for diabetic people).

Essential amino acids: leusin, isoleusin, threonine and methionine. Thanks to its content of essential amino acids (especially methionine), it is a useful cereal for people with high cholesterol levels, as it helps lower LDL cholesterol. Also its content in fiber and in omega-6 unsaturated fats helps to reduce this type of cholesterol and increase the good (HDL).

- Prevents and relieves constipation: due mainly to its high soluble fiber content, so it is a suitable cereal -and advised- in people with constipation, since it facilitates intestinal transit, even improving it.

- Contains lignans and phytoestrogens, two substances that help reduce those cancers related to hormones, such as breast cancer.

- Proteins, oats help and favors production development

%

of new tissues in our body.

- Being rich in fiber helps precisely reduce cholesterol, which translates into heart-healthy benefits for both the heart and arteries.

Cinnamon contains: Ascorbic, palmitic, p-cumaric acids.

- Terpenes: alfapineno, alfaterpineno, alfaylangene, canfeno, betapineno, cariofileno, limoneno, linalool. (they are responsible for the taste and aroma);

- Coumarins: aromatic substance; - The essential oil, rich in benzalhehyde, eugenol, farnesol, gammaterpineol, geraniol, soeugeneol, karyophylene, furfural, camphor, fiber, tannins, mucilage, - sucrose, vanilla, minerals such as boron, calcium, zinc, chlorine, copper, cobalt , chromium, strontium, phosphorus, iron, manganese, nickel, lead, potassium, iodine and sodium;

- Vitamins such as vitamin C, niacin, thiamine.

The process for the manufacture of edible kitchen utensils such as spoons, plates, glasses and straws using the vegetarian, biodegradable and edible composition of the present invention, consists of the following steps:

a) Conditioning of the prickly pear cactus where the prickly pear cactus is removed, washed with water and chopped into strips, either manually or mechanically;

b) Dehydration of the cactus strips by exposure to the sun, for approximately three days, to eliminate the water content in the cactus or dehydration in a drying oven at temperatures between 120 ° C to 180 ° C for a time between 25 to 45 min;

c) Dehydrated nopal grinding, oat grains, flaxseed and cinnamon sticks separately, in a mill until powder is obtained, with 14 X 20 mesh (meaning that it is a range where certain particles pass through the mesh No .14 (1.41 mm) and the rest of the particles are retained in the mesh No. 20 (0.841 mm);

d) Mix the cactus powder (from 48% to 56%), oatmeal powder (from 13% to 15%), flaxseed powder (from 7% to 9%) and powder cinnamon (1% to 2%) in a mixing apparatus at 2800 rpm +/- 200 rpm for a time of 1.30 minutes +/- 30 seconds; e) Gradually add the egg (from 19% to 30%) with respect to the total weight of the mixture, with constant stirring, for a time of between 5 to 8 minutes, until ensuring that the ingredients have been incorporated well into the mixture;

f) Molding of the kitchen utensil spoons through molds in the form of the utensil to be molded, preferably of a metal material, refractory materials or similar materials;

g) Baking of molded kitchen utensils with the vegetarian and biodegradable composition of the present invention, at a temperature of between 120 ° C to 180 ° C for a time of between 25 to 45 minutes; preferably a time between 30 +/- 5 minutes.

h) Let cool gradually and place them in their packaging.

The egg has proteins that possess antimicrobial, antibacterial properties, inhibits viruses and yeasts. So also the high baking temperatures help to dehydrate the ingredients which eliminates the microbial flora leaving the sterile spoon.

During the process no water is added since the ingredients are added in powder, only the water provided by the egg yolk. When the utensils are baked at high temperatures, the water that any of the ingredients could provide is eliminated, resulting in low humidity values. A bromatological analysis was performed on a spoon made with the vegetarian and biodegradable composition, finding the following results:

Analysis conditions: NOM 086SSA1 1994

To a sample of a kitchen utensil made with the vegetarian and biodegradable composition in accordance with the present invention, a nutritional study was carried out with the following data:

A portion of 10Og provides:

Energy 307 Kcal (15%) Saturated fat 3g (27 Kcal) (14%)

Other fats 12 g (108 Kcal) (27%)

Total sugars 4g (16 Kcal) (4%)

Sodium (447 mg) (22%)

% of recommended daily nutrients based on a 2000 kcal diet.

The invention has been described sufficiently that a person with average knowledge in the field can reproduce and obtain the results mentioned in the present invention. However, any skilled person in the field of the technique of the present invention may be able to make modifications not described in the present application, however, if for the application of these modifications in a given structure or in the process of manufacturing thereof, the matter claimed in the following claims is required, said structures should be included within the scope of the invention.

Claims

Having sufficiently described the invention, what is contained in the following claims clauses is claimed as property.

1 A vegetarian and biodegradable composition for the preparation of edible kitchen utensils, characterized by comprising:

From 48% to 56% of nopal conditioned, dehydrated and ground

From 19% to 30% egg

From 13% to 15% of ground grains of at least one cereal From 7% to 9% of ground seeds of at least one oilseed

2. The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to claim 1, characterized in that it also comprises 1% to 2% of an ingredient that provides aroma and flavor.

3. The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to claim 1, characterized in that said ground grains of at least one cereal are selected from the group consisting of oats, corn, barley, amaranth, rye , wheat, rice, or mixtures thereof.

4. The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to claim 1, characterized in that said ground seeds of at least one oilseed are selected from the group consisting of flaxseed, sunflower, soy, flax, sesame , safflower, cane, or mixtures thereof.

5. The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to claim 1, characterized in that said ingredient that provides aroma and flavor is selected from the group consisting of cinnamon, chili powder (Tajin), an ís, star anise, ginger, clove, pepper, cumin, thyme, salt with garlic and marjoram or mixtures thereof.

6. The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to any of the preceding claims, characterized in that it comprises:

7.- The vegetarian and biodegradable composition for the preparation of edible kitchen utensils, according to any one of claims 1 to 5, characterized in that it comprises:

8.- A process for the manufacture of edible kitchen utensils such as spoons, plates, glasses and straws using a vegetarian, biodegradable and edible composition, characterized in that it comprises the stages of:

d) Mix the cactus powder (from 48% to 56%), the powder of Oatmeal (13% to 15%), flaxseed powder (7% to 9%) and cinnamon powder (1% to 2%) in a mixing apparatus at 2800 rpm +/- 200 rpm for a time of 1.30 minutes +/- 30 seconds; e) Gradually add the egg (from 19% to 30%) with respect to the total weight of the mixture, with constant stirring for a period of between 5 to 8 minutes, until ensuring that the ingredients have been incorporated well into the mixture ;

9) Baking of molded kitchen utensils with the vegetarian and biodegradable composition of the present invention, at a temperature of between 120 ° C to 180 ° C for a time of between 25 to 45 minutes; preferably a time between 30 +/- 5 minutes.

h) Let cool gradually and place them in their packaging.