WO2020065270A1 - Machine pour encapsuler des produits liquides - Google Patents

Machine pour encapsuler des produits liquides Download PDF

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Publication number
WO2020065270A1
WO2020065270A1 PCT/GB2019/052629 GB2019052629W WO2020065270A1 WO 2020065270 A1 WO2020065270 A1 WO 2020065270A1 GB 2019052629 W GB2019052629 W GB 2019052629W WO 2020065270 A1 WO2020065270 A1 WO 2020065270A1
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WIPO (PCT)
Prior art keywords
membrane
product
calcium
alginate
liquid
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PCT/GB2019/052629
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English (en)
Inventor
Pierre-Yves PASLIER
Rodrigo GARCÍA GONZÁLEZ
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Skipping Rocks Lab Limited
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Publication date
Application filed by Skipping Rocks Lab Limited filed Critical Skipping Rocks Lab Limited
Publication of WO2020065270A1 publication Critical patent/WO2020065270A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B65B3/02—Machines characterised by the incorporation of means for making the containers or receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B9/00—Enclosing successive articles, or quantities of material, e.g. liquids or semiliquids, in flat, folded, or tubular webs of flexible sheet material; Subdividing filled flexible tubes to form packages
    • B65B9/10—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs
    • B65B9/24—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs the tubes being formed in situ by extrusion

Definitions

  • the present invention relates a machine for encapsulating liquids or liquid products into a cross-linked matrix for packaging applications.
  • the machine particularly produces a water insoluble alginate membrane to obtain an encapsulated product suitable as water proof packaging.
  • Alginate is a water-soluble biopolymer that is extracted from brown seaweed. It is a valuable natural material which has a wide variety of practical applications in the biomedical and bioengineering fields; for example, bio-encapsulation (Kiock, Pfeffermann et ai. 1997, Becerra, Baroli et al. 2001, Milovanovic, Bozic et al. 2007), scaffolding for tissue engineering, delivery vehicles for drugs (Almeida and Almeida 2004), model extracellular matrices for basic biological studies (Augst, Kong et al. 2006), dental impression and denture adhesives (Ashley, McCullagh et al.
  • alginate hydrogel has several useful properties; its gelling, film-forming, thickening and stabilising characteristics (as well as inherent biodegradability and biocompatibility) make it an attractive material for application in the life sciences.
  • Alginate films have been shown for example to be useful as membranes for separation processes (Hubble and Newman 1985, Julian, Radebaugh et ai.
  • the present invention has arisen from a desire to solve the technical problems that have not to date been addressed by the prior art. Further, such methods would be useful In providing a cost effective, environmentally sustainable solution for producing encapsulated packaging for liquid-based products, in order to improve waste management processes, in particular as an alternative to plastic cups, bottles and sachets which are large contributors to marine pollution.
  • the present invention provides a machine for encapsulating a liquid product, comprising (a) an extruder head comprising a shaped die, (b) a dough inlet, (c) a liquid product inlet, (d) a spraying element, and (e) a sealing means .
  • the machine of the present invention is typically configured to encapsulate a liquid product into a cross-linked matrix, e.g. for packaging applications.
  • the die of the extruder head in the machine of the present invention is typically configured to form the membrane which encapsulates the liquid product.
  • the dough inlet is typically configured to introduce dough into the extruder head (e.g. into the die of the extruder head).
  • the liquid product inlet is typically configured to introduce the liquid product into the extruder head (e.g. into a liquid product dispenser comprised in the extruder head).
  • the spray element is typically configured to apply a calcium ion solution to the membrane (e.g. to crosslink the membrane after extrusion and create a water insoluble membrane).
  • the sealing means is typically configured to create a liquid tight seal of the membrane around the liquid product and encapsulate the liquid product therein.
  • a liquid, semi-liquid or powder product e.g. a liquid product
  • the method comprising:
  • the product e.g. liquid product
  • Figure 1 shows a unit capsule comprising a cross-linked alginate membrane made by the method herein described.
  • the inner liquid content is filled as provided in the process and could be any kind of liquid or colloid.
  • the membrane is biodegradable and/or edible.
  • the shape of the unit is spherical but typically defined in part by the internal pressure of the content.
  • Figure 2 shows a single unit capsule with a double membrane as made in accordance with some embodiments of the invention, wherein the creation of a double membrane improves mechanical resistance and hygiene properties of the capsule.
  • the first outer layer (1) is removable e.g. by peeling, it does not itself need to be edible.
  • the internal content is protected by the secondary layer (2) that can also be peelable, if desired.
  • Figure 3 shows an alternative shaped unit which has an extruded alginate membrane and is cross-linked and joined at parallel ends, made in accordance with the process in some embodiments of the invention.
  • Figure 4 shows a further alternative coextruded alginate membrane unit with cross-linked joins in a non- parallel configuration, which may be made in accordance with an embodiment of the invention.
  • Figure 5 shows different longer version of the alginate membrane shown in Figure 4.
  • Figure 6, 7 and 8 shows alternative versions filled, coextruded alginate membrane having different proportions and a seamless cross linked join, which may be made in accordance with an embodiment of the invention.
  • Figure 9 shows an alternative a double unit package made in accordance with an embodiment of the invention, in which the secondary membrane or layer comprises two individual or single units as described in Figure 1.
  • Figure 10 shows a triple unit version of Figure 9.
  • Figure 11 shows a multiple unit version of Figure 9
  • Figure 12 shows a chain of multiple units of coextruded alginate membrane unit as shown in Figure 4, with cross-linked joins in a non-parallel configuration.
  • Figure 13 shows a machine comprised of (a) an extruder with appropriate shaped die to form the membrane, (b) an inlet for an alginate based dough, (cj an inlet for a liquid filler, (d) a spraying element to apply a calcium rich ion solution to crosslink the membrane and create a water insoluble membrane, (e) a pinching member for creating a liquid tight sealing of the membrane around the liquid product, encapsulating the liquid product therein.
  • concentrations are expressed as a percentage based on weight of solute and weight of solvent (wt%).
  • a liquid product is a flowable product that may have a viscosity of up to 70,000 cps.
  • the term liquid is intended to encompass both low viscosity products such as water and higher viscosity products such as pastes, slurries, suspensions, creams and sauces.
  • viscosity is typically as measured at room temperature (e.g. 20 °C). The viscosity of certain liquids may be dependent on shear rate (e.g. shear thinning fluids).
  • liquid as used herein is intended to cover shear rate-independent fluids which have a viscosity of up to 70,000 cps as well as shear thinning fluids which have a viscosity of up to 70,000 cps at a high shear rate (e.g. a shear rate of 10 s L or 100 s 1 ). Where viscosities of liquid products are discussed herein, the values mentioned are to be interpreted as viscosity at a high shear rate (e.g. a shear rate of 10 s 1 or 100 s 1 ) when applied to shear thinning fluids.
  • a high shear rate e.g. a shear rate of 10 s 1 or 100 s 1
  • substantially liquid-tight is intended to describe a seal which is capable of preventing substantially ail liquid from permeating through said seal.
  • the amount of encapsulated product which is able to escape through a substantially liquid tight seal over a 1 hour period after formation of the seal may be 10% or less (e.g. 5% or less, 2% or less, or 1% or less) of the amount of product which was originally encapsulated.
  • the amount of product able to escape through the seal is distinct from the amount of product ale to permeate through the membrane. Escape of product through the seal is attributable to the mechanical integrity of the seal, whereas permeation of product through the membrane is attributable to the permeability characteristics of the membrane material itself.
  • the process of the invention results in a membrane which acts as a water insoluble capsule and packaging material which, upon sealing, surrounds the product and securely stores or holds it.
  • a substantially liquid-tight (e.g. substantially water-tight) seal is formed, thereby encapsulating the liquid product.
  • alginate hydrogels For this purpose, mechanical properties of alginate hydrogels must be sufficient to maintain physical integrity and sustain high loads without breaking or forming defects.
  • said encapsulation membrane remains biodegradable and/or edible and thus is environmentally and/or biologically friendly.
  • alginate cross-linked membranes created and applied in this process can therefore be used in a novel way to provide an environmentally friendly and biologically acceptable alternative to conventional materials (e.g. glass and plastics) for the storage and transportation of different products, particularly those that are liquid based and/or are subject to or require specific temperatures.
  • conventional materials e.g. glass and plastics
  • the method of the present invention has the advantage that it can be used to encapsulate a larger volume of product (e.g. liquid product) than in culinary spherification techniques.
  • product e.g. liquid product
  • the product to be encapsulated may first be provided in droplet form, and then immersed in a medium which results in the formation of a membrane at the interface between the droplet and the surrounding medium.
  • the volume of the encapsulated product is therefore limited to the maximum single droplet size that can be created.
  • the water insoluble membrane is provided which may then be filled with the product. In this way the water insoluble membrane may be filled with bulk product and the volume of the encapsulated product is not limited by the maximum single droplet size that can be created.
  • Such encapsulated products may include liquid products such as water, milk, alcohol, other beverage types having a variety of temperatures, sauce, oil, confectionary formulas, baby formula or feeds and edible colloids including yogurt, cream cheese.
  • Other products may be of the non edible variety and include liquids such as cosmetics, soap, shampoo, toners or cream.
  • the invention may also be used to package products in powder form, such as salt, sugar, pepper, tea, coffee.
  • the product is a liquid product, for example a liquid product having a viscosity of 70,000 cps or less.
  • the liquid product has a viscosity of 20,000 cps or less, e.g.
  • liquid products include water, soft drinks, alcoholic drinks, liquid condiments and sauces such as ketchups, mustards, mayonnaise etc.
  • the mixture i.e. the blend comprising alginate and thickener which is extruded to form the membrane
  • the mixture may be blended at room temperature so no special environmental conditions, requiring further expense are required, making the process economical.
  • the mixture forms a viscous paste which is able to be controlled and extruded with care.
  • a range of viscosities can be produced (e.g. 5,000 cps to 250,000 cps or 50,000-1,000,000 cps) to provide an optimum membrane for processing.
  • the paste is preferably shear thinning and has a viscosity of 700,000 to 900,000 cps, e.g. about 800,000 cps at 2.5 s 1 shear rate
  • each insoluble membrane pocket may have the characteristic shape of a rounded pillow or tetrahedron.
  • the invention is not limited to a particular shape.
  • the process comprises the further step of: pinching the encapsulation membrane at pre-determined intervals there along to individually seal a plurality of liquid-based products. While crossiinking propagates through the thickness of the membrane, a mechanical device may be used to pinch the membrane to seal it. Such a device may therefore seal the membrane at predetermined points or regular intervals in order to define a series of pockets, each comprising a product, encapsulated in a water insoluble package.
  • the inner surface of the membrane may be partially cross linked (i.e. may not be fully cross- linked) when pinched, since the calcium solution takes a period of time to fully diffuse through the membrane and finish crosslinking the alginate. This process will therefore help ensure that each seal adjacent each pocket is substantially liquid-tight (e.g. completely water-tight).
  • the process of the present invention comprises:
  • the product e.g. liquid product
  • the pinching is typically applied to a first pair of surfaces of the membrane, so as to bring into contact a second pair of surfaces of the membrane, each of the second pair of surfaces being disposed on the opposite side of the membrane from each of the first pair of surfaces.
  • Each of the first pair of surfaces is typically on a side of the membrane which has been exposed to the calcium rich ion solution.
  • Each of the second pair of surfaces is typically on a side of the membrane which has not been substantially exposed to the calcium rich ion solution. Pinching is typically initiated before each of the second pair of surfaces has been crosslinked. in some embodiments pinching is maintained for a period of time sufficient for calcium ions to diffuse through the thickness of the membrane and effect crosslinking at the second pair of surfaces, in such embodiments at ieast some degree of crosslinking typically takes place at the second pair of surfaces while the second pair of surfaces are in contact with each other.
  • the newly formed series or string of closed containers or pockets can then be cut at each seal, or at regular intervals along the series to form a chain allowing consumers to transport several units at once.
  • the process therefore further comprises the step of cutting along the seal to isolate an encapsulated product or cutting along a seal at a predefine interval to produce a chain or series of linked encapsulated products.
  • the process of the present invention further comprises a step of cutting the membrane at a seal to form a cut edge.
  • the cut is made once crosslinking is substantially complete in other embodiments the cut is made before crosslinking is substantially complete.
  • the cut edge is exposed to a calcium ion rich solution after the cut is made (e.g. within 10 seconds after the cut is made, typically within 5 seconds after the cut is made, preferably within 3 seconds after the cut is made, more preferably within 1 second after the cut is made).
  • This cut advantageously exposes this new edge of dough which is then crosslinked by the calcium spray and allows for the container to be sealed water tight, without having to wait for full crosslinking through diffusion. This means that the machine can be faster and a lot more compact than if it were to not cut the containers and each unit pinched until full crossiinking.
  • the sealing means may be configured to separate a downstream product from an upstream product.
  • downstream and upstream are typically used to describe the order in which sequential encapsulated liquid products are formed, with the downstream product being formed before the upstream product.
  • the downstream product is typically a liquid product which has been encapsulated at the time of separation from the upstream product.
  • the upstream product may have been encapsulated at the time of separation from the downstream product, or may be separated from the downstream product prior to encapsulation (e.g. separation may take place when the membrane of the upstream product has not yet been filled with liquid product, while it is being filled with liquid product, or after it has been filled with liquid product).
  • the die through which the blend of alginate and thickener is extruded may have any appropriate shape, for example any shape of closed loop.
  • the loop may for example be annular, oval, square or rectangular.
  • the die may have a shape capable of extruding the membrane to form a tube or tube-like shape.
  • the die may form part of an extruder head.
  • the extruder head may comprise a plurality of inlets.
  • the extruder head may comprise an first inlet for extruding the blend of alginate and thickener and a second extruder head for dispensing the product.
  • the second extruder head may be within a closed loop-shaped die forming the first inlet.
  • the orientation of pinches can be controlled in order to produce encapsulated products having a particular shape.
  • the following shapes can be formed using the following configuration of pinches:
  • Tetrahedral consecutive parallel flat pinches angled at 90 degrees to each other
  • Moulded pillow parallel fiat pinches with mould applied therebetween to create a moulded shape and/or texture on surface of the pillow.
  • the container or series thereof may then be rinsed and dried.
  • a solution of 1-10% alginate is utilised (i.e. the concentration of alginate in the solution is l-10wt%).
  • the thickener is preferably xanthan or cellulose gum but could equally be native starch, modified starch, cellulose gel, guar gum, tara gum, carrageenan, gum tragacanth, locust bean gum, microcrystailine cellulose, pectin, gellan gum, giucumannans, succino-giucan and mixtures thereof.
  • the mixture is blended with a plasticising additive in order to increase plasticity prior to extrusion.
  • Such additives may include glycerol or sodium stearate, agar, carrageenan or pectin.
  • additional stabilisers or other compounds for increasing plasticity can be used. These may include one or more selection from 1,3-butylene glycol, acacia, acetic and fatty acid esters of glycerol, acetone, acetylated distarch adipate, acetylated monogiycerides, acid-treated starch, agar , aiginic acid, alkaiine-treated starch, anoxomer, ascorbic acid, ascorbyl palmitate, ascorbyi stearate, azodicarbonamide, beeswax, bleached starch, bone phosphate, brominated vegetable oil, calcium acetate, calcium alginate, calcium aluminum silicate, calcium ascorbate, calcium benzoate, calcium bromate, calcium carbonates, calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium
  • the components of the mixture are selected to have neutral odour ad/or taste.
  • Using a mixture with neutral taste and/or odour may have the advantage of avoiding taste
  • the concentration of calcium in the mixture i.e. in the blend comprising alginate and thickener which is extruded to form the membrane
  • the concentration of calcium in the mixture is 0.02% or less.
  • the blend comprising alginate and thickener which is extruded to form the membrane is substantially free of calcium.
  • the blend is free of calcium.
  • the concentration of protein in the mixture i.e. in the blend comprising alginate and thickener which is extruded to form the membrane
  • the blend comprising alginate and thickener which is extruded to form the membrane is substantially free of protein in some embodiments the blend is free of protein.
  • the process is undertaken using a vacuum blender. This may help avoid the creation of air bubbles, which cause imperfections in the formation of the product membrane.
  • the solution of calcium ions (i.e. the calcium ion rich solution) has a concentration of 1 to 10% (i.e. a concentration of calcium ions of 1 to 10 wt%). Such a concentration may help efficient cross-linking of the alginate, while it is still fragile.
  • the calcium ion solution is applied by spraying; the preferred spraying rate may be in the range of l L-50mL/sec.
  • an additional pre step of treating the product with a solution of 0.5 to 10% calcium ions prior to filling the membrane with the product may be undertaken.
  • the process of the invention preferably does not include pre-treatment of the product with a solution of calcium ions or other divalent metal ions.
  • the solution of calcium ions in the calcium ion rich solution is 5 wt% or less, more preferably 2.5 wt% or less. Using solutions with calcium ion concentrations in these ranges may advantageously avoid any detectable change in the taste of the product once encapsulated in certain embodiments, the encapsulated product has a residual calcium ion concentration of 25Qppm or less.
  • An optional reinforcement step may be undertaken in which the encapsulated product is heated at 40 degrees C or higher.
  • a step may result In a denser matrix with increased mechanical strength, appearance and reduced permeability once the product is formed.
  • the reinforcing process may further include a step of compressing the capsule in a mould under a load of more than IQQN. Usefully, this may further improve the density of the crosslinking matrix providing an increased mechanical strength.
  • the process may comprise a further step of applying a secondary layer to the membrane of the encapsulated product.
  • a secondary layer may be a further alginate layer or other suitable hydrogel or protective layer which is peelable or otherwise removable from the product but provides further hygienic protection to the encapsulated product.
  • Such a layer would be similar to that of a fruit skin and designed to allow the consumer to remove it from the product as required.
  • the exterior of the encapsulated product comprising alginate cross-linked membrane, whether it comprises a further secondary layer or not, may be a useful substrate to which edible ink or imagery may be applied in the form of text, pictures or logos. Text of a logo can be printed or applied for marketing purposes or hidden and introduced between two layers in the case of a secondary membrane.
  • the membrane is extruded at an angle to the horizontal.
  • the membrane may be extruded at an angle of 30 degrees or more to the horizontal, 40 degrees or more to the horizontal, 50 degrees or more to the horizontal, 60 degrees or more to the horizontal, 70 degrees or more to the horizontal or 80 degrees or more to the horizontal in some embodiments the membrane is extruded at a substantially vertical angle. Extruding the membrane at an angle to the horizontal may aid filling of the membrane with a liquid product, creation of extrudates with large dimentions (e.g. an annular extrudate with a diameter of 38mm or more) and/or creation of encapsulated products having a variety of shapes (including but not limited to the shapes described above).
  • the process of the present invention may comprise controlling the air pressure within the membrane.
  • air pressure within the membrane may be controlled during or after filling of the membrane with the product, and before sealing of the membrane around the product. Controlling the air pressure in this way enables the membrane to be stretched before sealing of the membrane, so that the dimensions of the product once encapsulated are larger than (e.g. up to 50% larger than) the dimensions of the extrusion die.
  • Air pressure can be controlled by including an air inlet in the extruder head. The air inlet may be located within a dosed loop-shaped extrusion die.
  • Example 1 basic single or multiple unit production
  • a viscous paste is prepared by mixing 1-10% alginate and a 1-10% of thickener such as xanthan, guar or cellulose gum, other additives as glycerol or sodium stearate may be added in order to increase plasticity.
  • thickener such as xanthan, guar or cellulose gum
  • other additives such as glycerol or sodium stearate may be added in order to increase plasticity.
  • the paste is typically blended at room temperature in a vacuum chopper to ensure no air bubbles are present as they would create imperfections.
  • a range of viscosity can be produced (50,000-1,000,000 cps).
  • a tube is then formed by extrusion:
  • the paste is extruded through a ring shaped die while the beverage to be encapsulated is filled inside the tube being created.
  • the operation may be performed at room temperature.
  • the newly formed tube is immediately sprayed by a calcium rich solution, which starts crosslinking the tube from the outside.
  • a solution of 1 to 10% calcium ions ensures fast cross-linking of the alginate tube while it is still fragile. Spraying rate is in the range of lmL- 50mL/sec.
  • a mechanical device may pinch the tube at regular intervals to form defined filled containers or units.
  • the calcium ions will continue to diffuse through the membrane thereafter such that each unit is cross-linked and sealed at the pinch points and therefore is completely water tight in this example, the formed container has the characteristic shape of a pillow.
  • the pinch process might incorporate application of a tag member which, as the unit is pinched simultaneously transfers a tag into the membrane before the membrane is completely crossiinked.
  • tag member which, as the unit is pinched simultaneously transfers a tag into the membrane before the membrane is completely crossiinked.
  • tag or pull member by a separate process, which is independent from the pinching, provided the member is added before the cross linking is complete to ensure the sealing process is not impaired.
  • the protruding part or portion may be a flap which lies substantially flat against the surface of the membrane but which could be manually raised by the user to pull the tag away from the surface. This action enables the user, at a suitable time, to break the membrane to create a slit or aperture and allow the contents to be removed when desired with ease, e.g. by subsequently squeezing or pouring the liquid through the aperture.
  • each unit can be cut at the seal to produce individual units, or a chain or two or more units can be retained together and cut at seals on end of the desired length of chain such that the package comprises and thus is able to transports several filled units at once as shown and described in Figures 1, 9, 10 or 11.
  • the units/containers are then rinsed and dried. A series of post processes can be applied to improve appearance.
  • Example 2 Indexing machine with iris diaphragm
  • a viscous paste is prepared as described in Example 1 and extruded to form a tube by extrusion where the paste is extruded through a ring shaped die while the beverage is filled inside the tube being created As described previously, the newly formed tube is immediately sprayed by a calcium rich solution, which starts crosslinking the tube from the outside.
  • the formed pocket fills up, it enters a special pinching embodiment that is an iris shaped diaphragm.
  • a specific version of the pinching mechanism is mounted on a rail so that the iris can move in the direction of the extrusion while the tube gets filled so that it doesn't block the formation of the next unit. After a period of time sufficient to form a water tight seal, the iris can reopen and move back to its initial position to start a new cycle.
  • a viscous paste is prepared as described in Example 1 and extruded to form a tube by extrusion where the paste is extruded through a rotating ring shaped die while the beverage is filled inside the tube being created. As described previously, the newly formed tube is immediately sprayed by a calcium rich solution, which starts crosslinking the tube from the outside.
  • a V-shaped mechanical device may be used to pinch the tube at regular intervals to force it to twist and form defined containers.
  • a fixed conveyor belt may be used to stop and start the rotation of the formed tube, to create the seal.
  • the rotation speed is typically in the range of 60 -360 rpm.
  • the formed container or unit has the characteristic shape of a rounded cylinder.
  • Example 4 additional layer in certain applications the alginate container or unit may preferably have a secondary layer in order to create a peeiable or removable layer to enhance the packaging mechanical strength and provide an additional pathogen barrier to the content.
  • Such a further layer can be created by using thick or viscous solution of 1-10% of sodium alginate, typically 2%, with a viscosity in the range of at least 50-5000 cps.
  • the thick solution may instead be composed of 1-10% of cellulose gum or xantam gum. it is possible to add a colorant to this layer to allow the user to identify the layer as an outer layer or otherwise differentiate from the inner layer for removal.
  • the previously formed alginate container for example as made in accordance with examples 1 or 2
  • the previously formed alginate container is dipped or otherwise coated with the solution. It is then extracted from the solution and the excess is drained, forming a homogeneously thicker layer of solution upon the surface of the container membrane.
  • concentration of alginate and the time left for dripping can be altered in order to define the thickness of the secondary layer.
  • the container is then submerged in a bath of 1 to 10% Calcium ions, typically calcium chloride at 2%, and allowed to crosslink for 1 to 30 min and removed.
  • the calcium ions may be applied by other means such as spraying.
  • the container is then allowed to dry or a drying process applied to speed up this part of the method.
  • a tag or pull may be inserted or embedded into the secondary layer during formation such that at least a portion protrudes from the outer layer to enable a user to break, tear or open the secondary layer with ease and access the container or unit without inherently breaking it at the same time
  • Example 4 Grouped units or containers it might be preferable for certain applications that several alginate containers are grouped together within a secondary layer in order to create a peelable hygienic layer similar to that of a fruit skin, revealing individual sip size containers or compartments, like segments in an orange that can then be separated for use. Such groupings can be created with the following steps:
  • a thick solution of 1-10% of sodium alginate is prepared at room temperature, typically 2%, with a viscosity in the range of 50-5000 cps. Colorant can be added.
  • the previously formed alginate containers are dipped in the solution, maintaining contact between them to agglomerate them in a group. They are then delicately extracted from the solution and excess solution is let to drip, forming a homogeneously thick layer of solution at the surface of the containers.
  • the concentration of alginate and the time left for dripping define the thickness of the secondary layer.
  • the grouping is then submerged in a bath of 1 to 10% Calcium ions, typically calcium chloride at 2% and let to crosslink for l-30min.
  • the grouping is then removed from the bath and dried before being ready to be used. The process can be repeated as many times as required to increase the mechanical resistance and reduce permeability of grouping.
  • the membrane of the alginate containers it is preferred for the membrane of the alginate containers to be dense and of low permeability in order to improve the packaging functionality it is also important that their appearance is smooth and aesthetically pleasing. improving these properties is possible by forming the alginate containers, as provided in one of the previous examples, and submerging in heated water at a temperature above 80 degree C.
  • the alginate containers remain in the water for 1-30 minutes, preferably 5-10 minutes in preferred embodiments the water is gently stirred so that the alginate containers continue to rotate and are heated uniformly.
  • the containers are extracted from the water, cooled and dried.
  • the membrane of the container post treatment is denser, harder and shinier. The containers can then be further processed, as provided for in the accompanying examples.
  • the formed alginate containers may be compressed for up to 30 minutes by being placed under a load, e.g. a flat weighted surface of lOOg to lOOOg.
  • the process of the invention permits a very useful labelling process for applying logos, branding or identification to a container.
  • a single or double layer alginate container is created as described in one of the examples above.
  • a logo may be applied, e.g. via sprayed onto the surface of the membrane using edible paint (ethyl alcohol and titanium dioxide food colouring) through a stencil.
  • the coating can be applied in several layers.
  • the membrane is then left to dry for 10 minutes at room temperature before being handled.
  • a wet label made of edible paper, typically rice paper is placed on the surface of the alginate container. The water makes the label adhere well enough for the next step.
  • the labelled/branded container can then be processed to create an additional layer as described in the examples above.
  • this can be attained by varying physical factors such as the cross-linking density, cross-linker type, polymer molecular weight (MW) and MW distribution, material composition as well as by chemical modification of the polymer (LeRoux, Guiiak et al. 1999, Kong and Mooney 2003, Kong, Smith et al.
  • a blend of tailor-made alginates with desired properties can be used.
  • a combination of alginates with varying compositions of Guluronic acid blocks ('G- block') are observed to effect the crosslinking with metal ions such as Ca2+ to form calcium alginate polymer networks (membranes) with desired properties.
  • Such products can be used as edible or biodegradable labels to add to the products of the invention or within the process steps of the method of the invention.

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Abstract

Machine pour encapsuler un produit liquide, comprenant une tête d'extrudeuse (a) comprenant une matrice façonnée, une entrée de pâte (b), une entrée de produit liquide (c), un élément de pulvérisation (d), et un moyen d'étanchéité (e).
PCT/GB2019/052629 2018-09-27 2019-09-18 Machine pour encapsuler des produits liquides WO2020065270A1 (fr)

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GBGB1815789.1A GB201815789D0 (en) 2018-09-27 2018-09-27 Machine for encapsulating liquid products
GB1815789.1 2018-09-27

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WO2020065270A1 true WO2020065270A1 (fr) 2020-04-02

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4276145A1 (fr) 2022-05-09 2023-11-15 Brabender GmbH & Co. KG Procédé de réticulation des polysaccharides des macroalgues en une matière polymère
EP4317323A1 (fr) 2022-08-03 2024-02-07 Brabender GmbH & Co. KG Procédé de réticulation des polysaccharides provenant des macroalgues en une matière polymère

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EP0320120A1 (fr) * 1987-11-10 1989-06-14 Du Pont Canada Inc. Appareil et procédé pour la production de capsules de concentré
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US20040148909A1 (en) * 2001-04-27 2004-08-05 Frans Vermee Device and method for producing tubular packs that are filled with a product
US20060021292A1 (en) * 2004-07-30 2006-02-02 Eddie Norton Continuous roll stock netting machine
US20090317522A1 (en) * 2008-06-20 2009-12-24 Fmc Corporation Food Product Having a Casing
US20120321752A1 (en) * 2009-12-30 2012-12-20 Marel Townsend Further Processing B.V. Method for manufacturing sausage products, sausage and sausage production device
US20150030775A1 (en) * 2010-02-22 2015-01-29 Wikifoods, Inc. Enclosing Materials in Natural Transport Systems
WO2018172781A1 (fr) * 2017-03-22 2018-09-27 Skipping Rocks Lab Limited Procédé d'encapsulation de produits liquides

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US2958171A (en) * 1956-07-20 1960-11-01 Deckers Joseph Apparatus for the simultaneous manufacture and filling of packages
US3399508A (en) * 1964-07-10 1968-09-03 Shell Oil Co Apparatus for forming bottles or similar containers from thermoplastic material, filling them with liquid and subsequently sealing them in one operation
EP0320120A1 (fr) * 1987-11-10 1989-06-14 Du Pont Canada Inc. Appareil et procédé pour la production de capsules de concentré
US5454208A (en) * 1993-04-28 1995-10-03 Kawasumi Kagaku Kogyo Kabushiki Kaisha Bag for medical use, method and apparatus for manufacturing the same
WO2000044304A2 (fr) * 1999-01-28 2000-08-03 H.J. Heinz Company Produit comestible garni, son systeme et procede de fabrication
US20040148909A1 (en) * 2001-04-27 2004-08-05 Frans Vermee Device and method for producing tubular packs that are filled with a product
US20030228837A1 (en) * 2002-06-10 2003-12-11 Siegfried Reutter Device and method for the manufacture of a strand of a pasty mass and extrusion head for such a device and method, respectively
US20060021292A1 (en) * 2004-07-30 2006-02-02 Eddie Norton Continuous roll stock netting machine
US20090317522A1 (en) * 2008-06-20 2009-12-24 Fmc Corporation Food Product Having a Casing
US20120321752A1 (en) * 2009-12-30 2012-12-20 Marel Townsend Further Processing B.V. Method for manufacturing sausage products, sausage and sausage production device
US20150030775A1 (en) * 2010-02-22 2015-01-29 Wikifoods, Inc. Enclosing Materials in Natural Transport Systems
WO2018172781A1 (fr) * 2017-03-22 2018-09-27 Skipping Rocks Lab Limited Procédé d'encapsulation de produits liquides

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4276145A1 (fr) 2022-05-09 2023-11-15 Brabender GmbH & Co. KG Procédé de réticulation des polysaccharides des macroalgues en une matière polymère
EP4317323A1 (fr) 2022-08-03 2024-02-07 Brabender GmbH & Co. KG Procédé de réticulation des polysaccharides provenant des macroalgues en une matière polymère
WO2024028301A1 (fr) 2022-08-03 2024-02-08 Brabender Gmbh & Co. Kg Procédé de réticulation de polysaccharides à partir de macroalgues pour former un matériau polymère

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