Application US20190092931

COMPOSITIONS AND METHODS FOR FOOD PACKAGING
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US20190092931

1. A composition comprising: (12) (4)

a. a fiber component;

b. optionally a dispersing agent operable to disperse the fiber component to create a fiber matrix;

c. a starch component distributed essentially throughout the fiber matrix; and

d. a filler component; wherein the fiber component, the dispersing agent, the starch component, and the filler component combine to form a starch dough product.

2. The composition of claim 1, wherein the fiber component is selected from the group consisting of: at least one plant-derived complex carbohydrate, crop waste fibers, wood, fiber crops, and combinations thereof. (0)

3. The composition of claim 1, wherein the fiber component has a fiber length greater than about 0.5 mm. (0)

4. The composition of claim 1, wherein the fiber component is present in an amount from about 5 to about 45 in terms of wt % of the starch dough product. (0)

5. The composition of claim 1, wherein the dispersing agent is selected from the group consisting of: polyvinyl alcohol, pregelatinized starches, carboxymethyl cellulose and its derivatives, hydroxymethyl cellulose and its derivatives, water soluble viscosity modifiers, plant gums, and combinations thereof. (0)

6. The composition of claim 1, wherein the dispersing agent is polyvinyl alcohol present in an amount from 0.5 to about 10 in terms of wt % of the starch dough product. (0)

7. The composition of claim 1, wherein the starch component is selected from the group consisting of: starch derived from natural sources, corn, wheat, potato, and combinations thereof. (0)

8. The composition of claim 1, wherein the starch component is present in an amount from 5 to about 30 in terms of wt % of the starch dough product. (0)

9. The composition of claim 1, wherein the starch components acts as the dispersing agent. (0)

10. The composition of claim 1, wherein the filler component is selected from the group consisting of: sand, crushed rock, bauxite, granite, limestone, sandstone, glass beads, mica, clay, alumina, silica, fly ash, fumed silica, kaolin, glass microspheres, hollow glass spheres, porous ceramic spheres, gypsum mono- and dihydrates, insoluble salts, calcium carbonate, magnesium carbonate, calcium hydroxide, calcium aluminate, magnesium carbonate, titanium dioxide, talc, ceramics, pozzolans, zirconium compounds, xonotlite, silicate gels, lightweight expanded clays, perlite, vermiculite, hydraulic cement particles, pumice, zeolites, exfoliated rock, ores, natural minerals, metallic particles, metallic flakes, and combinations thereof. (0)

11. The composition of claim 1, wherein the filler component is comprised of fibers shorter than about 0.25 mm. (0)

12. The composition of claim 1, wherein the filler component is present in an amount from about 5 to about 65 in terms of wt % of the starch dough product. (0)

13. The composition of claim 1, wherein the starch dough product has a viscosity greater than at least about 300 grams as measured by penetration resistance. (0)

14. A method for making a starch dough composition, the method comprising: (4) (7)

a. shredding a fiber component to create a shredded fiber component;

b. mixing the shredded fiber component with a dispersing agent to create a dispersed fiber;

c. adding a starch component to the dispersed fiber and mixing to create a starch-containing dispersed fiber;

d. heating the starch-containing dispersed fiber for a sufficient time and temperature to create a gelatinized starch mixture;

e. adding a filler component to the gelatinized starch mixture to create a filled mixture;

f. mixing the filled mixture followed by heating for a sufficient time at a sufficient temperature and mixing again to create a starch dough product; and

g. optionally portioning or rolling the starch dough product for subsequent processing.

15. The method of claim 14, further comprising shredding the fiber component into strips. (0)

16. The method of claim 14, further comprising shredding the fiber component to create the shredded fiber component while providing sufficient shear to separate the fiber component into individual fibers. (0)

17. The method of claim 14, further comprising heating the starch-containing dispersed fiber for a sufficient time and temperature to gelatinize the starch component and increase viscosity. (0)

18. A method of forming an article, the method comprising placing the starch dough product of claim 14 into a mold to create the article. (3) (0)

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Application US20190092931

COMPOSITIONS AND METHODS FOR FOOD PACKAGING

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