Apparatus for Preventing Sugar from Clumping

Abstract

An apparatus of absorbent substance, such as wood, made a narrow length to be inserted or plunged into a depth of stored sugar for the purpose of preventing clumping due to moisture or excessive dryness.

Description

TECHNICAL FIELD

The present invention, hereafter referred to as a “sugar stick” relates to a solution to prolong the usefulness and usability of the commodity of sugar by preventing the clumping together of granules due to the presence of moisture in the case of refined or white sugar, and providing moisture for raw or brown sugar while being stored between uses.

BRIEF SUMMARY AND BACKGROUND OF THE INVENTION

Sugar has been a staple in the diets of humans for many centuries. After the first century, sugar was produced from sugar cane plants in India, deriving its name from the Sanscrit word “sakara” from its appearance of grit or gravel. It became an expensive yet popular commodity and by the 18th century, had become “the most valuable commodity in European trade.” Soon sugar was grown and refined virtually all over the world. Sugar is used to sweeten foods and beverages. Great quantities are required to satisfy the world's appetite for the granular product, and storage methods must be optimal to ensure longevity and freshness even after it is in the hands of the consumer.

There are two types of granulated sugar: Brown and white. Sugar is extracted from sugar cane grass that has been crushed to produce juice that is boiled into a thick, purified syrup. European sugar is extracted from the beet plant. The purest form of sugar is the white sugar, which is 99% sucrose. It is dry and used in teas, coffees and other beverages that help dissolve the granules as well as mixed in with baked goods to provide a pleasant and sweetened flavor. Brown sugar is 95% sucrose and 5% molasses and is moist and often used to bake confections and keep them soft.

Sugar itself, has an unending “shelf life.” It will virtually last forever. The biggest problem with stored sugar is clumping. The granules stick together and form clumps that need to be broken up to be used in food or beverages. White sugar that is clumped can be crushed to make the clumps smaller, but it is practically impossible to return white sugar back to its original refined form. Moisture is the culprit in causing white sugar to form clumps. Brown sugar, on the other hand, relies on moisture to prevent clumping. Brown sugar that is dried out will form one big clump that either must be dealt with by heating or be discarded. As with the white sugar, brown sugar that has hardened is nearly impossible to return to usable form. Both white and brown sugars should be kept in an airtight container to prevent clumping, but this isn't always possible.

Sugars, both white and brown, are commonly found in most households for everyday use. The methods of storing sugars vary, and include canisters with lids, sealed bags or other containers. Often the consumer discovers the sugars have become hardened or clumped, and will typically be discarded if an acceptable solution cannot be found. Common methods of rejuvenating clumped or hardened sugar is to heat or microwave it, pound it to crush the clumps or use a food processor to cut the clumps into tiny pieces.

Ways to prevent clumping in white sugar include putting rice in the bottom of a sugar bowl, which would require replacing and hunting for the tiny rice grains; placing a piece of white bread into the sugar to absorb the moisture and replacing it frequently to avoid mold or pieces of bread crumbs mixing with the sugar; and soda crackers placed at the bottom of the sugar container, which can break and mix with the sugar. For brown sugar, the goal is to provide adequate moisture, and there are a variety of foods that can be added to provide the moisture, such as apple slices, bread and water drops which can also dissolve the sugar. The present invention, the sugar stick, will prevent clumping in both white and brown sugars by accommodating the dry and moist aspects of each type of sugar and prevent inadvertent flavoring or tainting of the sugar, as may occur with conventional food source remedies.

The absorbent material of the present invention is wood or other porous substance, including terra cotta, that is formed into a long and thin apparatus, resembling a stick, flattened or rounded like a tube, widening out at the top into a handle to be used to push the stick portion into the depth of the sugar. The top handle portion also serves as a marker for the consumer to visualize the position of the sugar stick for the purpose of removal or avoidance. The handle portion may be flattened or contoured with designs or words and may be fashioned vertically or horizontally. The material must be stable, without disintegrating or splintering off into the sugar itself to prevent accidental ingestion. Raw materials, such as wood or terra cotta should be absorbent, therefore left unsealed, yet safe for contact with sugar to be ingested. The materials of the sugar stick are intended to be non-flavored and non-scented to prevent altering the flavor of the sugar.

For use in white sugar, the sugar stick is simply pushed down into the sugar within the container to absorb any moisture, preventing clumping. For use in brown sugar, the sugar stick may be slightly moistened prior to being inserted into the sugar within the container, or drops of water may be placed on the exposed handle portion that will remain above the surface of the sugar. The water droplets will absorb throughout the sugar stick and will provide adequate moisture to the brown sugar when needed. To maintain the softness of the brown sugar, more water drops may be added to the handle portion periodically without having to remove the sugar stick from the sugar.

The larger handle portion of the sugar stick may be ornate or plain, with or without wording or shape. The handle may be vertical to rise above the depth of the sugar or positioned horizontally, to rest upon the surface of the sugar within the container. The handle portion does not have to be covered with sugar in order to ensure effectiveness. Allowing the handle portion to stand above the surface of the sugar allows the user to visualize the sugar stick and avoid pouring it out with the sugar.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

FIG. 1 illustrates a perspective view of the invention with vertical decorative upper handle portion in a container of sugar.

FIG. 2 illustrates the invention with vertical decorative upper handle portion with a cut out design.

FIG. 3 illustrates the invention with vertical decorative upper handle portion.

FIG. 4 illustrates the invention with vertical decorative upper handle portion with a cut out design.

FIG. 5 illustrates the invention with vertical decorative upper handle portion.

FIG. 6 illustrates the view of the invention with horizontal decorative upper handle portion.

FIG. 7 illustrates the view of the invention with horizontal decorative upper handle portion in a container of sugar.

FIG. 8 illustrates the top of the horizontal decorative upper handle portion of the invention.

DETAILED DESCRIPTION OF THE INVENTION

The present invention comprises an embodiment of absorbent and food-safe material with an upper end portion that can be fashioned vertically, FIG. 101, or horizontally, FIG. 106 as illustrated in perspective views FIG. 1 and FIG. 7, respectively.

FIG. 1 is a perspective view of the invention shown in a container, FIG. 103 of sugar, FIG. 104. The invention has an upper end handle portion in vertical position, FIG. 1101, and a lower end stick portion, FIG. 102. In FIG. 1 the invention indicates the upper end handle portion, FIG. 101, is positioned above the level of sugar, FIG. 104, allowing the face of the upper end handle portion to be easily viewed for removal or avoidance, while the lower end stick portion, FIG. 102, is shown inserted into the sugar, FIG. 104.

FIG. 2 shows a variation of design, which includes a cut out, FIG. 105, in the enter portion of the handle. FIGS. 3, 4 and 5 depict variations of design for the vertical upper end handle portion of the invention.

FIG. 7 is a perspective view of the horizontal version, FIG. 106, of the invention, which rests on the surface of the sugar, FIG. 104, within the container. The upper end horizontal handle portion, FIG. 108, is positioned on the surface of the sugar, FIG. 104, while the lower end stick portion, FIG. 102, is placed down into the depth of the sugar.

FIG. 8 allows a view of the top of the upper end horizontal handle portion, FIG. 107, with decorative indications.

Claims

1. An apparatus comprising: A first lower end portion and a second upper end portionSaid lower portion of porous material of narrow length to be inserted into a depth of stored sugarSaid upper portion of larger size to serve as a handle to direct the placement and serve as a place marker for visual purposesSaid lower and upper portions forming one piece, attached together or formed of a single materialWherein said lower portion is purposed to be inserted into the white sugar to absorb moistureWherein said lower portion is purposed to be inserted into the brown sugar to provide moisture by moistening prior to insertionWherein said upper portion may be used to collect and absorb added drops of water to maintain a moisture level in the brown sugarWherein said upper portion may be decorative, shaped or contain wordingWherein said invention creates an atmosphere of stable humidity, either by removing or adding, to prevent clumping of white and brown sugars.