IP Library › Patent Application 14374069
Patent Application
App. No. 14/374,069

ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS

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Quick Facts
Patent No.
US None
App. No.
14/374,069
Abstract

An edible composition, particularly an edible transport system, comprising an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

Claims (30)

1 . An edible composition, particularly an edible transport system, comprising:

an edible substance; and

a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

2 - 20 . (canceled)

21 . The edible composition of claim 1 , further comprising:

a second cross-linked matrix encapsulating the cross-linked matrix, the second cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

22 - 84 . (canceled)

85 . The edible composition of claim 21 , further comprising an edible barrier layer between the first cross-linked matrix and the second cross-linked matrix.

86 . The edible transport system of claim 1 , wherein:

said edible substance is an edible fluid comprising a dairy product; and

wherein said edible transport system comprises a cross-linked matrix encapsulating the edible fluid, the cross-linked matrix comprising at least one edible polymer and edible particles within the cross-linked matrix.

87 . The edible transport system of claim 86 , wherein the dairy product is milk, yogurt, cream or kefir.

88 . The edible transport system of claim 86 , wherein the edible fluid is frozen.

89 . The edible transport system of claim 88 , wherein frozen edible fluid is ice cream, frozen yogurt or gelato.

90 . A process for manufacturing an edible or potable composition encased in a membrane, the process comprising:

a) placing a frozen edible or potable composition into a calcium solution to provide a calcium layer on the composition;

b) cooling the edible or potable composition produced in a) with liquid nitrogen;

c) placing the cooled edible or potable composition into a sodium alginate solution; and

d) placing the edible or potable composition produced in c) into a calcium solution.

91 . The process of claim 90 , wherein the frozen edible or potable composition is ice cream, frozen yogurt or gelato.

92 . A process for creating an egg of water, comprising:

a) freezing a liquid into a desired form;

b) submerging the frozen liquid into a bath of calcium solution;

c) further cooling the frozen liquid coated in calcium solution; and

d) then, placing the frozen liquid coated in calcium solution in an alginate solution.

93 . The process of claim 92 , further comprising the step of: (e) placing the frozen liquid in a calcium solution after step (d).

94 . The process of claim 92 , further comprising the step of: (f) rinsing the frozen liquid after step (e).

95 . The process of claim 93 wherein step (c) comprises further cooling the frozen liquid coated in calcium solution in liquid nitrogen.

96 . The method of claim 92 wherein the calcium solution comprises calcium chloride.

97 . The method of claim 92 wherein the alginate solution comprises sodium alginate.