Use of silicone for manufacturing confectionery moulds and baking receptacles in general

Abstract

Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum.

Description

[0001] The present invention relates to the use of silicone for the manufacturing of confectionery molds and baking receptacles in general.

BACKGROUND OF THE INVENTION

[0002] Silicone is a material of polymeric nature whose chains are made up of alternating oxygen and silicon atoms. Silicones are normally prepared by hydrolysis and subsequent polymerisation of alkylhalogensilanes (both acid- and base-catalysed). The alkylhalogensilanes are in practice made by a direct process, Cu-catalysed, in which the Si reacts with the corresponding alkyl halide. This process provides mixtures of products, whose composition can be modified by a process of redistribution to yield the desired monomer.

[0003] Known in the art are silicone elastomers, which are made up of linear polymers. A cross-linking phase is required in order to provide the elastic properties. The most common elastomers are those deriving from dichloromethylsilane, with molecular weights ranging between 300,000 and 700,000. They are made by a prepolymerisation that provides octamethylcyclotetrasiloxane, purification thereof and subsequent polymerisation in the presence of a small quantity of monofunctional material in order to control the molecular weight, followed by a cross-linking similar to curing, in the presence of peroxides, which lends the material its elastic properties. Other important elastomers are those that contain a small proportion (0.1% molar) of vinyl groups linked to silicon, which undergo much more effective curing, and those that contain between 10 and 15% molar of phenyl groups, and good elastic properties at low temperatures. Elastomers of a much lower molecular weight (10,000 to 100,000) can be obtained by using linear polymer chains ending in silanol groups, which can be cured at room temperature by reaction with an alkoxylane.

[0004] In general, the most important characteristic of the silicone elastomers is the fact that they present a very broad thermal spectrum of use (from −50° C. to 200° C.) without a significant alteration of their properties. They have good electrical insulation properties, do not self-oxidise or undergo attack by chemical agents in aqueous medium and swell in the presence of non-polar organic solvents, although some special types that contain fluoro- or cyano-groups offer greater resistance to this process.

[0005] Silicone elastomers find their widest industrial application as electrical insulators, fluid-repellents and oxidation protectors, and in the manufacturing of hermetic gaskets. The silicones are highly inert materials, and they repel water. Silicone is inert to chemical agents, with the exception of strong bases and acids, and its toxicity is generally low. The origin of these properties lies essentially in the high stability of the Si−O bond (106 Kcal/mol), and in its strong partial ionic character.

[0006] Other known uses of silicones are in the manufacturing of containers for liquids (such as wineskins) and tubes for transporting substances (such as the tubes used for blood transfusions).

DESCRIPTION OF THE INVENTION

[0007] The present invention is aimed at the use of silicone for the manufacturing of confectionery molds and the manufacturing of baking receptacles in general.

[0008] The use of silicone for manufacturing confectionery molds presents many advantages over use of the conventional materials applied in the known confectionery molds.

[0009] The known molds are generally manufactured in aluminium, clay or fibreglass. Use of such materials has the disadvantage that, because they are rigid molds, the mold-removal operation is difficult. Certain types of molds manufactured in aluminium have had to have their structural complexity increased in order to incorporate a mold-removal system that comprises means of opening of the side wall of the mold in order to take the food out once cooked. Aluminium molds are thus known whose side wall is articulated so that it can be opened suitably in order to remove the food once cooked. Said molds have means for locking the side wall in order to keep the side wall closed so that the food retains its shape during cooking.

[0010] The use of silicone to manufacture the confectionery molds and baking receptacles in general of the invention solves the disadvantages of the confectionery molds and baking receptacles in the prior art. As will become clear below, the use object of the present invention offers many other advantages which will be set out below.

[0011] The present invention is based on use of a heat-curable elastomer for the manufacturing of confectionery molds and baking receptacles in general. This heat-curable elastomer is of the type intended for applications involving contact with food.

[0012] The use of silicone has interesting features that afford many advantages, which are set out below.

[0013] Firstly, thanks to the characteristic properties of silicone, the operation of removing a product from the mold is very simple owing to the elasticity that the silicone confers upon the mold or baking receptacle. Users can thus effectively handle said mold or baking receptacle in order to remove the food product from the mold, in the secure knowledge that the mold will recover its initial shape. The characteristics of the silicone provide considerable flexibility of shapes from a constructive viewpoint, so that the molds and receptacles can be made in any shape and size to suit user requirements.

[0014] Secondly, the heat resistance of the silicone used in the present invention provides highly versatile molds and baking receptacles, since they can be used in conventional ovens, microwave ovens, and even in freezers. The good physical and chemical stability of the silicone used provides a wide thermal spectrum of use (−40° C. to 200° C.) and very good resistance to thermal ageing and to oxidating agents (oxygen, ozone, UV).

[0015] Thirdly, the low adherence offered by the silicone surfaces makes molds and baking receptacles manufactured with the silicone of the invention highly suited to the purposes described.

[0016] Fourthly, the above-mentioned flexibility of the heat-curable elastomer of the type destined for applications in contact with foods of the present invention provides molds and baking receptacles that can be stored taking up a minimum space. It should be noted that the flexibility of the silicone used is mainly due to the wide angle of the Si-O-Si bond and to the large distance between the Si and O atoms, together with the absence of substituents on the O atom.

[0017] Fifthly, special emphasis should also be placed on the fact that the elastomer in question does not retain much heat. This is important in practice, since it prevents users from burning their hands when handling the mold or receptacle in question.

[0018] In accordance with a first aspect of the invention, the silicone used is of the methyl-vinyl-polysiloxane (VMQ) type.

[0019] The inorganic character of the Si—O—Si chain of the methyl-vinyl-polysiloxane provides an innocuous product and, therefore, one suitable for use with food. It should also be borne in mind that methyl-vinyl-polysiloxane (VMQ) does not alter the taste of foods, while it further has a low concentration of volatile substances, which has a positive influence on the post-curing process of the silicone mold, as will be described below.

[0020] The nature of the polymer provides exceptional mechanical characteristics, as shown in the table below.

Property          Value
Hardness          55 Sh A
Breaking strength 9 Mpa
Elongation        450%
Tear resistance   30 N/mm

[0021] Silicone of the methyl-vinyl-polysiloxane type is fully biocompatible, since it shows no bacterial adhesion due to its capacity for constructing non-polar surfaces which develop minimum interaction with biological systems.

[0022] A mold and/or baking receptacle is thus provided that can be washed easily. In this respect, it should be noted that said mold or receptacle can be washed in a dishwasher.

[0023] All the advantages mentioned above lead to the conclusion that this is a highly advantageous material for use in contact with foodstuffs. For that purpose, and owing to the low concentration of volatile substances, as mentioned above, a short post-curing process is sufficient in order to comply with current legislation on products in contact with foodstuffs.

[0024] In accordance with a second aspect of the present invention, the silicone is obtained by a cross-linking process with platinum, as illustrated below. 1

[0025] The foregoing formulation illustrates the general schema of a cross-linking reaction by Pt. Thanks to said process the polyaddition reaction takes place much more quickly than reactions initiated by organic peroxides. On the other hand, the use of platinum as a catalyst of the polymerisation process does not generate decomposition by-products. As a consequence, it can be stated that this process does not produce toxic peroxide residues or odours in the cross-linked products. Advantageously, neither are any compounds produced that could alter the taste of foods. For this reason, the type of silicone chosen is totally compatible with the use described in this specification.

[0026] A mold or baking receptacle manufactured in accordance with the present invention is preferably manufactured by molding the pieces in chromium-plated molds at a temperature of 190 to 200° C. for 3 minutes. Once the piece has been molded, the post-curing operation is carried out in order to sterilise the piece. Said post-curing operation consists in placing the piece in a hot-air oven or forced-circulation oven at a maximum temperature of about 200° C. for 5 hours. Once post-cured, the mold is placed for half an hour in an industrial washer and dryer in order to purify the piece.

[0027] The invention relates to the use of silicone for confectionery molds and other baking receptacles in general, independently of the shape and dimensions thereof or the accessory details that might arise. It will thus be obvious to an expert in the subject that silicones with organic colorants (suitable for contact with foodstuffs) can be used. As a result, said shapes, dimensions and accessory details may be suitably replaced by others that are technically equivalent, as long as they do not depart from the essential nature of the object of the present invention or from the scope of protection defined by the appended claims.

Claims

1. A method for baking a food product comprising the steps of: providing a flexible and foldable mold formed substantially in its entirety of silicone elastomer material; depositing a food product to be baked into the mold; placing the mold containing the food product to be baked in an oven at a baking temperature for a predetermined time until the food product is baked; removing the mold containing the baked food product from the oven; and removing the baked food product from the mold.

2. A method for baking a food product, which comprises the step of utilizing a baking mold comprising in its substantial entirety a silicone elastomer.

3. The method of claim 2, wherein said silicone elastomer comprises a food grade, heat-curable silicone elastomer.

4. The method of claim 2, wherein said silicone elastomer comprises methyl-vinyl-polysiloxane.

5. The method of claim 2, wherein said silicone elastomer is obtained by cross-linking with platinum.

6. An article for use in baking a food product comprising a flexible and foldable mold formed substantially in its entirety of silicone elastomer materials wherein the baked food product is readily removable from the mold without adhering thereto.

7. The article of claim 6, wherein said silicone elastomer comprises a food grade, heat-curable silicone elastomer.

8. The article of claim 6, wherein said silicone elastomer comprises methyl-vinyl-polysiloxane.

9. The article of claim 6, wherein said silicone elastomer is obtained by cross-linking with platinum.

10. A method for manufacturing a mold article for use in baking a food product, comprising the steps of: providing molding apparatus; filling the molding apparatus with silicone elastomer material; and forming in said molding apparatus a flexible and foldable mold article formed substantially entirely of silicone elastomer material, wherein a baked food product is readily removable from the mold article without adhering thereto.

11. The method of claim 10, wherein said molding apparatus comprise chromium-plated molds.

12. The method of claim 10, wherein said forming step comprises molding the mold article at a temperature in the range of between about 190° to 200° C.

13. The method of claim 10, including the further step of post-curing the mold article formed by said forming step to sterilize the mold.

14. The method of claim 13, wherein said post-curing step comprises placing the mold article in an oven at a maximum temperature of about 200° C.

15. The method of claim 13, including the further step of, after the post-curing step, placing the mold article in a washer to purify the mold.