A PAPER STRAW WITH ENHANCED ORGANOLEPTIC PROPERTIES

Abstract

The present invention is directed to a straw (1) for the consumption of a liquid or semi-liquid edible product from a package (2) wherein said edible product is contained, said straw comprising a hollow elongated channel (3) having two extremities (4), characterized in that it comprises a coating (6) comprising at least one volatile aromatic product, said coating (6) being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said hollow channel (3).

Description

FIELD OF THE INVENTION

The present invention concerns a sustainable straw for drinking liquid or semi-liquid edible products from a package, that allows to enhance the organoleptic experience of a consumer.

BACKGROUND OF THE INVENTION

Drinking straws are widely known and used in the consumption of edible liquid or semi-liquid products. Straws offer a ludic and practical way to consume edible products.

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

Straws as they are known to date encounter continuous success, and allow to consume various types of liquid or semi-liquid products; their use is generally associated to the consumption of flavoured products.

Recently, as consumers gain more awareness about the need for healthier nutrition while maintaining the pleasant experience of food and beverage intake, some have proposed drinking straw solutions to enhance the organoleptic properties associated with edible products, while carefully managing the nutritional balance of such products.

GB 2198622 is a British patent publication that discloses a drinking straw comprising one or more lateral apertures in its wall adjacent on of the straw's ends, to enable liquid to be sucked out of the sides of the straw, rather than through its end. The end of the straw is preferably closed off, though it may have a small aperture to complement the lateral apertures. The lateral apertures cause the straw to fill the mouth more effectively, allowing the flavour to be appreciated and enabling any carbon dioxide in the drink to be more effectively dispersed rather than swallowed. The straws of the invention may be made of any material conventionally used in making such items, particularly extruded plastics or waxed paper.

Although this provides a solution to “boost” the sensory experience, the straw described therein does not provide any solution to impact favourably on the nutritional aspect of the edible product itself.

SUMMARY OF THE INVENTION

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

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

With a drinking straw according to the invention, the quantity of air that is sipped together with the liquid, contacts at least the region of the straw that is adjacent to the extremity placed in the mouth of the consumer. It was found that the velocity of this air is sufficient to withdraw molecules that are present at the surface of the straw.

In one embodiment of the invention, the volatile aromatic product is microencapsulated in the coating. Microencapsulation of scents, flavours and other similar volatile products is known as such and will not be described in more details therein. As said previously, when the consumer sips a product through the straw, air is withdrawn as well and circulates at a high velocity onto the surface of the straw, close to the mouth of the consumer. Air velocity is sufficient to open the micro-capsules and withdraw the volatile aromatic product contained therein, which circulates into the air, towards the oral system of the consumer.

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

Also alternatively, aromas or scents can be stored in, and released from the surface of the straw by so-called “controlled release”. Controlled release may be defined as a method by which one or more active agents or ingredients are made available at a desired site and time and at a specific rate. Flavours, aromas, or scents can be entrapped in a jellified matrix coating; in this case, their release is significantly affected by the texture of the gel that is used. For instance, gelatin gel shows large increases in flavour release in the presence of saliva, while starch and pectin gels show a reduction in flavour release under these conditions. In the present application, a gelatin gel matrix is therefore preferred, especially if the jellified matrix coating is located in a portion of the straw which is adjacent the sipping/dispensing opening of said straw, hence at a location where the saliva of the consumer can activate the release of the scents, flavours or aromas during sipping.

The advantages of controlled release are:

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

Yet another alternative to store in, and release volatile aromas, scents or flavours products from the straw, is so-called “release of flavour by melting”. This mechanism of release involves storing the flavours, scents or aromas within a capsule which is coated or similarly attached to the surface of the straw. Melting of said capsule wall at a predetermined temperature releases the volatile active material. There are numerous materials that can be melted and that are approved for food use (lipids, modified lipids or waxes). In such applications, the coated flavoured particles are stored at temperatures well below the melting point of the coating, then heated above this temperature in order to be released. The melting point of the capsule can be chosen appropriately such that for instance, they do not melt at ambient temperature, but they melt at a temperature which corresponds to that of a hot beverage (55° C. to 85° C.). In another alternative, the melting point corresponds to the average temperature of human body, close to the mouth. In this case, the capsule melts when the consumer puts the straw in the mouth.

Encapsulation techniques, especially for flavoured control release, are as follows:

• • simple coacervation (provides a prolonged controlled release mechanistic)
  • complex coacervation (provides a prolonged controlled release mechanistic by diffusion, and started release by pH, dehydration, mechanical effect, dissolution or enzymatic effect)
  • spray drying (provides a prolonged controlled release mechanistic, and started release)
  • fluid bed drying (started released by pH activation or heat treatment)
  • extrusion (provides a prolonged release).

Generally, release of aromas, flavours, or scents together with the use of the straw to sip a liquid product, allows to provide the consumer with a sensation of drinking a flavoured product, even if the liquid or semi-liquid edible product circulated through the straw is not itself flavoured.

The invention therefore provides an excellent means to allow a consumer to experience the tasting and drinking of a flavoured product, without the need to add flavours, or sugar in the edible product itself. The invention even allows a consumer to experience the intake of a flavoured drink, with low calorie products, for instance water.

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

The drinking straw according to the present invention is advantageously manufactured from a sustainable material selected within the list comprising: cellulosic fibers, paper (white or Kraft), cardboard, bamboo fibers, apple fibers, sugarcane fibers, bagasse, avocado fibers, rice or wheat fibers, pectin, a mineral powder (such as stone powder or sand), biodegradable polymers such as polylactic acid (PLA), polyhydroxyalcanoate (PHA), polybutyrate adipate terepthalate (PBAT), polysuccinate butylene (PBS), or a mixture thereof.

Preferably it is manufactured by extrusion of a pasty material into a hollow channel, which is cut to the desired length and then dried. Any other alternative manufacturing technique known to the skilled person can also be used, such as rolling techniques.

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

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

In a preferred embodiment of the invention, the external surface of the hollow channel comprises at least one fish-hook shaped (or barb-shaped) element adapted to prevent, withdrawal of said straw from a package into which it has been inserted. This reduces the amount of individual items to be recycled since the straw is littered and recycled together with the package with which it was used. The environmental impact of the straw is improved after use.

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

The present invention is further directed to a closed package for packing and dispensing a liquid or semi-liquid edible product, said package comprising a wall adapted to be pierced by a straw, characterized in that it further comprises a housing located on one of its faces, said housing adapted to arrange a straw per the invention as described above.

BRIEF DESCRIPTION OF THE DRAWINGS

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

FIG. 1 is a perspective view of a straw according to the invention;

FIG. 2 is a perspective view of a straw per FIG. 1 inserted in a carton box, ready for use;

FIG. 3 is a perspective view of an alternative embodiment of a straw according to the invention;

FIG. 4 is a perspective view of yet another alternative embodiment of a straw according to the invention;

FIG. 5 is a perspective view showing the flow of product dispensed from a straw shown in FIG. 4;

FIG. 6 is a perspective view of a straw in its folded configuration according to the invention;

FIG. 7 is a perspective view of a folded straw as shown in FIG. 6, arranged in a pocket on the side of a beverage carton box.

DETAILED DESCRIPTION OF THE INVENTION

In FIG. 1 and in FIG. 2 is depicted a straw 1 according to the invention, for the consumption of a liquid product for instance water or milk or an unflavoured nutritional composition, from a closed package 2 wherein said edible product is contained. Said straw 1 comprises a hollow elongated channel 3 having two extremities 4. The closed package 2 comprises a wall 5 adapted to be pierced by a straw.

Per the principle of the invention, the straw 1 comprises a coating 6 comprising at least one volatile aromatic product microencapsulated in the coating, e.g. a chocolate flavour. The coating 6 is adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said hollow channel.

The coating 6 can be placed on the internal or external surface of the hollow channel 3. It does not necessarily cover the entire surface, but only a portion of said surface. In the embodiment shown in FIG. 1, the coating 6 covers a small portion (illustrated with hatched lines) of the external surface of the straw, that is adjacent to the straw extremities 4. In the embodiments shown in FIGS. 4, 5, 6 and 7, the coating is applied on the internal surface of the straw (it is therefore not visible on the drawing).

If the straw 1 is symmetrical, the coating 6 is applied near both extremities so that a consumer can use the straw by sipping through one or the other extremities 4 (not shown in the drawing). If it is asymmetrical as shown in FIG. 1, the coating 6 is applied near only one extremity which is the extremity which protrudes out of the package 2 when said straw 1 is inserted therein, and through which the consumer will consume the product (FIG. 2).

In the embodiments depicted in the drawing, the drinking straw is manufactured from a mixture comprising 95% cellulosic fibers, about 1% of a mineral powder (such as stone powder or sand), and 4% of a biodegradable polymer such as polylactic acid (PLA), or polyhydroxyalcanoate (PHA) to liaise the fibers and ensure structural integrity of the material. The material is extruded and dried to form the straw.

In the embodiment shown in FIGS. 1 and 2, the hollow channel of the straw has cross section which is square. In an alternative embodiment, the cross section of the straw is hexagonal, as illustrated in FIG. 3. Hexagonal or square shapes have proved to provide the greatest mechanical resistance of the straw, especially during piercing of a package wall 5 with said straw 1.

In a preferred embodiment of the invention, illustrated in FIGS. 1, 3, 4 and 5, the external surface of the hollow channel 3 comprises a fish-hook shaped element 7 adapted to prevent withdrawal of said straw from the package 2 into which it has been inserted (FIG. 2). This reduces the amount of individual items to be recycled since the straw if littered and recycled together with the package with which it was used. The environmental impact of the straw is improved after use.

In a particular embodiment of the invention illustrated in FIGS. 4 and 5, at least one of the straw's extremities 4 is folded and sealed, and comprises four dispensing openings 8 located through the lateral wall of the hollow channel 3. Said openings 8 are placed at a distance from the folded and/or sealed extremity of about 5 mm.

When the consumer sips the product from the package into which the straw is inserted, the product 9 reaches the mouth through the openings 8 and its flow is indirect and divided between the four openings 8, as depicted in FIG. 5. This enhances the sensory perception within the mouth, by allowing a better mixing of the liquid product 9 with aromatized air that is sipped at the same time by the consumer, said air having entrapped aromas taken from the coating 6.

As shown in FIG. 7, the straw 1 of the invention is adapted to be folded in a flat configuration, and arranged in a dedicated housing 10 located on one of a package faces.

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

Claims

1. A straw for the consumption of a liquid or semi-liquid edible product from a package wherein said edible product is contained, said straw comprising a hollow elongated channel having two extremities, comprising a coating comprising at least one volatile aromatic product, said coating being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said hollow channel.

2. A straw according to claim 1, wherein the volatile aromatic product is microencapsulated in the coating.

3. A straw according to claim 1, wherein the volatile aromatic product is entrapped in a jellified matrix coating for controlled release mechanism.

4. A straw according to claim 1, wherein the volatile aromatic product is stored within a capsule which is coated or similarly attached to the surface of the straw, said capsule being adapted to melt at a predetermined temperature to release the volatile aromatic product.

5. A straw according to claim 1, wherein the volatile aromatic product is selected from the group consisting of: aroma, extract or essential oil of fruits, flowers, plants, spices, green or roasted coffee, chocolate, candies, and a mixture thereof.

6. A straw according to claim 1, which is manufactured from a sustainable material selected from the group consisting of: cellulosic fibers, paper (white or Kraft), cardboard, bamboo fibers, apple fibers, sugarcane fibers, bagasse, avocado fibers, rice or wheat fibers, pectin, a mineral powder (such as stone powder or sand), biodegradable polymers such as polylactic acid (PLA), polyhydroxyalcanoate (PHA), polybutyrate adipate terepthalate (PBAT), polysuccinate butylene (PBS), and a mixture thereof.

7. A straw according to claim 1, which is manufactured by extrusion of a pasty material into a hollow channel, which is cut to the desired length and then dried.

8. A straw according to claim 1, wherein the external surface of the hollow channel comprises at least one fish-hook shaped element adapted to prevent withdrawal of said straw from a package into which it has been inserted.

9. A straw according to claim 1, wherein at least one of the straw's extremities is folded and/or sealed and comprises at least one, dispensing openings located through the lateral wall of the hollow channel, said opening being placed at a distance from the folded and/or sealed extremity comprised between 1 mm and 15 mm.

10. A closed package for packing and dispensing a liquid or semi-liquid edible product, said package comprising a wall adapted to be pierced by a straw, characterized in that it further comprises a housing located on one of its faces, said housing adapted to arrange a straw for the consumption of a liquid or semi-liquid edible product from a package wherein said edible product is contained, said straw comprising a hollow elongated channel having two extremities comprising a coating comprising at least one volatile aromatic product, said coating being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said hollow channel.