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WO1999050346A1 - Materiau biodegradable pour des emballages, son procede de production et son utilisation - Google Patents

Materiau biodegradable pour des emballages, son procede de production et son utilisation Download PDF

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Publication number
WO1999050346A1
WO1999050346A1 PCT/EP1999/002220 EP9902220W WO9950346A1 WO 1999050346 A1 WO1999050346 A1 WO 1999050346A1 EP 9902220 W EP9902220 W EP 9902220W WO 9950346 A1 WO9950346 A1 WO 9950346A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
weight
material according
cellulose
fatty
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1999/002220
Other languages
German (de)
English (en)
Inventor
Andreas Gerhard Baar
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
APACK AG fur biologische Verpackungen
Original Assignee
APACK AG fur biologische Verpackungen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by APACK AG fur biologische Verpackungen filed Critical APACK AG fur biologische Verpackungen
Priority to AU35221/99A priority Critical patent/AU3522199A/en
Priority to EP99916901A priority patent/EP1070099A1/fr
Priority to KR1020007010893A priority patent/KR20010074465A/ko
Priority to PL99343178A priority patent/PL343178A1/pl
Priority to JP2000541242A priority patent/JP2002509969A/ja
Priority to CA 2324575 priority patent/CA2324575A1/fr
Priority to DE19980541T priority patent/DE19980541D2/de
Publication of WO1999050346A1 publication Critical patent/WO1999050346A1/fr
Priority to NO20004891A priority patent/NO20004891L/no
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Definitions

  • the invention relates to a biodegradable material for packaging, a method for producing such a material and its use for packaging objects, in particular foodstuffs.
  • ERSATZBI_A ⁇ (RULE 26) contained food, they often mess up the landscape for years.
  • the present invention is therefore based on the object of providing a material which is produced from predominantly renewable raw materials and is rapidly biodegradable.
  • a biodegradable material for packaging which is characterized in that it comprises the following components:
  • the material according to the invention thus has starch as the main components, and cellulose-containing fibers and, as secondary components, a fatty release agent, an emulsifier and water. Furthermore, the inventive
  • ERSATZB.LATT Packing materials contain additional additives, for example fillers, such as chalk, kaolin, talc, gypsum, alumina, titanium dioxide or aluminum oxide, fluxes, such as magnesium carbonate, magnesium hydrogen carbonate, sodium hydroxide solution and ammonium hydroxide, and also color pigments and food colors.
  • fillers such as chalk, kaolin, talc, gypsum, alumina, titanium dioxide or aluminum oxide
  • fluxes such as magnesium carbonate, magnesium hydrogen carbonate, sodium hydroxide solution and ammonium hydroxide, and also color pigments and food colors.
  • the material according to the invention can also consist only of the specified components (a) to (e), ie there are no further constituents in the material according to the invention, except for those which are present in components (a) to (e) as customary accompanying substances , eg impurities in the starch.
  • the starch and the cellulose-containing fibers form a starch-fiber composite which contains the fatty release agent, the emulsifier and the water, this starch-fiber composite being formed by gelatinizing the starch.
  • this starch-fiber composite being formed by gelatinizing the starch.
  • at least part of the starch can be present in the material according to the invention as gelatinized starch, it having proven to be advantageous if the largest part or all of the starch in the material according to the invention, and thus in the starch-fiber composite, as gelatinized starch is present.
  • gelatinized starch indicates that this is made from native starch or from chemically and / or physically modified starch by first heating it in the presence of water and then cooling it, if necessary.
  • the fat-containing release agent, the emulsifier and the water can be evenly distributed in the starch-fiber composite.
  • the material according to the invention can be produced from a dough which has the above-mentioned components (a) to (d) in the ratio desired in the material according to the invention, but the water content being greater than 15% by weight.
  • This dough is e.g. filled in a closed baking pan and thus brought into the desired shape and then baked. Through the baking, part of the water escapes as water vapor with a strong increase in pressure, as a result of which a material according to the invention is obtained.
  • the water vapor escapes from the through specially designed openings
  • ERSATZBI_A ⁇ (RULE 26) Baking pan.
  • the material according to the invention thus produced is removed from the baking mold after baking.
  • the starch present in the material according to the invention can originate from natural starch, chemically and / or physically modified starch and mixtures thereof.
  • natural starch present in the material according to the invention are potato, maize, rice and wheat starch and other starches obtained from vegetable materials, potato starch being preferred since it can be obtained economically in large quantities on the one hand and materials according to the invention on the other hand with particularly good material properties.
  • the potato starch has a large swelling volume, which gives high-viscosity paste, and good adhesive properties.
  • the starch is present in the material according to the invention in an amount of 45 to 72% by weight, preferably 58 to 66% by weight and particularly preferably 64 to 66% by weight, in each case based on the material according to the invention. With these amounts of starch in the material according to the invention, a mechanically particularly stable starch-fiber composite and a very rapid biodegradability are achieved.
  • the material according to the invention contains cellulose-containing fibers which, together with the starch which is also present, form the starch-fiber composite described in more detail above, which represents the basic structure of the material according to the invention.
  • cellulose-containing fibers indicates fibers of any kind which contain cellulose or consist of cellulose.
  • the cellulose-containing fibers are cellulose fibers, ie fibers that can be obtained from cellulose.
  • Cellulose is a name for the fine-fiber mass obtained from the digestion of wood or other fibrous plants and consisting predominantly of cellulose.
  • fibers used in the present application indicates fine, thin structures which are limited in length, the length being greater than the width. They can be present as individual fibers or as a bundle of fibers. Such fibers can be produced in a manner known to the person skilled in the art, it having turned out to be particularly favorable if the fiber production takes place in such a way that the cellulose-containing material is broken up, for example by means of a hammer mill.
  • the length of the cellulose-containing fibers is in the range from 0.1 to 3.0 mm; the width of the cellulose-containing fiber can preferably be in the range from 0.01 to 0.06 mm.
  • the amount of cellulose-containing fibers in the material according to the invention is 18 to 45% by weight, preferably 20 to 30% by weight, particularly preferably 21 to 24% by weight and very particularly preferably approximately 24% by weight, in each case based on the material according to the invention.
  • These amounts of cellulose-containing fiber in the material according to the invention particularly advantageously enable good mechanical stability and excellent biodegradability of the material according to the invention.
  • the ratio of starch to fiber in the material according to the invention can be adjusted so that it is 1: 1 to 4: .1, preferably 3: 1 to 2.5: 1, e.g. approx. 2.7: 1.
  • the material according to the invention has a fatty release agent which is present in an amount of 0.2 to 10% by weight, based on the material.
  • the amount of the fat-containing release agent is preferably 0.2 to 2.5% by weight and particularly preferably 0.6 to 1.3% by weight, in each case based on the material according to the invention.
  • the term “fat-containing release agent” encompasses compositions of any kind which have one or more different fats and which facilitate the separation of the material according to the invention after baking from the baking mold. Fats are triglycerides, ie esters of glycerin, the three hydroxyl groups of which are esterified by fatty acids. The fatty acids in a fat molecule can be the same or different.
  • the fat can be synthetic or naturally occurring fat, such as vegetable or animal fat.
  • the fat can also be partially or fully hardened, with fully hardened fats having excellent storage stability and not becoming rancid. Furthermore, it is advantageous if the fat-containing release agent has good storage stability and a high release force and is physiologically harmless. It is also advantageous if the melting point of the fat is above room temperature (approx. 18 ° C.), for example at 40 ° C. or higher, since this improves the water repellency of the material according to the invention.
  • the fat-containing agent used in the material according to the invention mainly contains fat.
  • the amount of fat in the fat-containing agent is advantageously at least 90% by weight, preferably at least 94.5% by weight and particularly preferably at least 98% by weight, based in each case on the fat-containing agent.
  • the fat-containing agent can also consist entirely of fat.
  • the fat-containing release agent can contain small amounts of other components, e.g. Oil, wax, which should not be fats, or lecithin.
  • the fat-containing agent preferably has the following composition, the percentages by weight relating to the fat-containing agent: approximately 64.5% by weight of vegetable fat, approximately 30.0% by weight of animal fat and approximately 5.5% by weight of one
  • ERSATZBI_ATT (RULE 26) Mixture of lecithin and a wax, preferably beeswax. This fatty agent is characterized by excellent storage stability, good separation and physiological harmlessness. It is therefore ideally suited for an agent according to the invention.
  • these fatty release agents in particular in the amounts used, have no negative effect on the structural properties of the material according to the invention.
  • the excellent mechanical stability of the material for packaging is not adversely affected.
  • the odor properties of the material in spite of these high amounts of fat which are introduced into the material according to the invention by the fatty release agent, are not adversely affected, i.e. the packaging material does not smell unpleasant even after prolonged storage.
  • greasing of the baking mold used to produce the material according to the invention is not necessary, and yet the material can be easily removed from the baking mold.
  • an emulsifier is present in the material according to the invention.
  • the term "emulsifier” includes compounds of any kind that are amphiphilic, i.e. have a lipophilic and a hydrophilic group in the molecule, but the emulsifier is not fat. Conveniently the emulsifier has a melting point greater than room temperature, e.g. approx. 40 ° C or higher.
  • the emulsifier has the effect that the fatty release agent also present in the material according to the invention is homogeneously distributed therein. Furthermore, it has
  • ERSATZB.LATT (RULE 26) proven to be favorable, especially when the material according to the invention is used as packaging for food, that the emulsifier is approved under food law.
  • the emulsifier is preferably a mono- or diglyceride of fatty acids which is esterified with a carboxylic acid such as citric acid, mono- and diacetyltartaric acid, lactic acid or acetic acid and tartaric acid. These emulsifiers are summarized under EEC number 472.
  • the expression "fatty acids” is a common term in the field of fats, so that the person skilled in the art knows which fatty acids can be used.
  • the emulsifier can also be a fatty alcohol ether sulfate, a fatty alcohol sulfate, preferably each with a higher fatty alcohol (from 12 C atoms), an alkali metal salt of a higher fatty acid (fatty acid with 12 or more carbon atoms), for example sodium stearate.
  • the emulsifier can also be a mixture of two or more of the above emulsifiers.
  • the amount of emulsifier in the material according to the invention is 0.2 to 3.0% by weight, preferably 0.05 to 0.8% by weight and particularly preferably 0.2 to 0.4% by weight, in each case based on the material according to the invention. It was surprising that even small amounts of fat-containing agent can be introduced homogeneously into the material according to the invention with such small amounts.
  • the emulsifier makes the material according to the invention even more water-repellent. Furthermore, the release effect can also be improved with the emulsifier, i.e. the material according to the invention can be removed from the baking mold even more easily after baking the dough on which the material according to the invention is based.
  • water is present in the material according to the invention in an amount of 2 to 15% by weight, preferably 6 to 12% by weight, in each case based on the material according to the invention.
  • Preferred materials according to the invention are given in Table 1 below.
  • Table 1 Composition of materials according to the invention (in% by weight)
  • Starch potato starch
  • Fat mixture of 64.5% by weight vegetable fat, 30% by weight animal fat and 5.5% by weight
  • Lecithin and beeswax emulsifier citric acid monoglyceride
  • the material according to the invention is characterized by a large number of advantages. On the one hand, it has high mechanical stability, which is still very high even with small thicknesses (wall thicknesses) of the material of approx. 2 mm. This outstanding mechanical stability is achieved in particular through the high proportion of cellulose-containing fibers of up to 45% by weight. At the same time, the flexibility of the material according to the invention is very high, which is particularly surprising since cooled starch is very brittle. Furthermore, the material according to the invention is resistant to cold water for up to 1 hour. Furthermore, articles made from the material according to the invention, e.g. a vessel and an associated lid are glued together by moistening with water, the two objects adhering very well to one another.
  • the material according to the invention according to DIN 54900 is almost completely biodegradable within 28 days.
  • the material according to the invention is stable in storage for a long time, i.e. no change in the material according to the invention occurs during storage.
  • the material consists predominantly of biologically occurring raw materials and can therefore be called “biological" material.
  • the material according to the invention does not have to be adjusted to a certain water content by a special conditioning step.
  • the material according to the invention can best be used as a material for shaped articles (i.e. bodies having a specific shape) of any kind, e.g. as disposable tableware, as fast food packaging (container for hamburgers and french fries), as packaging, e.g. for foods such as dry, moist, pasty, fried foods.
  • shaped articles i.e. bodies having a specific shape
  • fast food packaging container for hamburgers and french fries
  • packaging e.g. for foods such as dry, moist, pasty, fried foods.
  • a biodegradable barrier layer After a biodegradable barrier layer has been applied to the material according to the invention, it can then be used to hold liquid foods, such as hot drinks and soups.
  • the shaped body can take any shape, for example the shape of a bowl, a plate, a cup, a plate. More examples 11
  • Shaped bodies that can be produced with the material according to the invention are shown in FIGS. 1 to 4.
  • the shaped body can have the shape of an urn, as is used for cremations, or the shape of a rocket, as is used for fireworks.
  • the present invention further relates to a method for producing a material for packaging, in particular as described above, in which a bakeable mass is first produced by using 7 to 22% by weight of cellulose-containing fibers and 18 to 36% by weight of starch , 0.1 to 4.6% by weight of fat-containing separating agent, 0.1 to 1.5% by weight of emulsifier and 50 to 60% by weight of water, in each case based on the bakable mass, and then the bakeable Mass is baked to form a shaped body.
  • bakingable mass refers to masses of any kind that are baked, i.e. can be foamed by water vapor.
  • the bakable mass used in the process according to the invention can be referred to as a soft, semi-solid dough.
  • a quantity of starch preferably used in the process according to the invention is 30 to 32% by weight, based on the bakable mass.
  • the amount of cellulose-containing fiber is 10 to 12% by weight, based on the baked mass.
  • the fat-containing release agent in the bakable composition is preferably 0.1 to 1.2% by weight, 0.3 to 0.6% by weight being particularly preferred.
  • the preferred amount of the emulsifier used in the bac-capable composition in the process according to the invention is 0.03 to 0.4% by weight, particularly preferably 0.1 to 0.2% by weight.
  • the water can preferably be present in the bakeable mass in an amount of 54 to 58% by weight.
  • the cellulose-containing fibers in the form of a non-woven fabric.
  • the cellulose-containing fibers are first processed into a non-woven fabric in the usual way.
  • a cellulose-containing fiber fleece can be produced, for example, by pulp webs being broken up (fibered) with a hammer mill, individual fibers being obtained. These single pulp fibers are then processed into a nonwoven fabric, as is customary, for example, in the hygiene industry for the production of cotton wool for sanitary napkins.
  • the nonwoven fabric can be spread out flat, for example on a conveyor belt. On this on the 13
  • the conveyor belt can serve to transport the nonwoven fabric to the points at which the other components are added.
  • the starch comprises a part of native starch and a part of cooking starch (starch which has been heated (boiled) in water).
  • the favorable ratio of native starch to cooking starch is in the range from 1.0: 1 to 4.0: 1, preferably 2.5: 1 to 3.5: 1, particularly preferably approximately 3: 1.
  • the cooking starch can cover the entire range Water content of the dough as well as the emulsifier, which contain fatty agents and possibly other additives.
  • the native starch and the chemically and / or physically modified cooking starch can be added separately to the cellulose-containing fibers.
  • a mixture is produced by adding the water, the fatty agent, the emulsifier, possibly other additives and part of the starch added as a native starch and heated for 10 minutes to 1 hour, preferably 20 minutes to 40 minutes, at a temperature of 60 ° C to 80 ° C, preferably 64 ° C to 68 ° C.
  • the native starch that was originally added is converted into gelatinized starch (cooking starch).
  • this means that the cellulose-containing fibers are mixed both with the gelatinized starch in the form of the mixture explained above and with the native starch, namely the remaining part of the total starch.
  • the native starch can be added to the cellulosic fibers. You can also add the native starch first and then the cooking starch. Are the cellulose-containing ones 14
  • this procedure ensures an exact composition in small volume elements which can then be easily processed into the bakable mass.
  • the components can be mixed in a conventional manner, for example by kneading with a kneader, such as a continuous kneader. Kneading can result in a volume reduction of approx. 7: 1 because the fibers have a very low density. Kneading is made much easier by specifying the exact composition in small volume elements.
  • the baked mass obtained is then baked.
  • the bakable mass is placed (dosed) in a baking mold and preferably for 1 minute to 3 minutes and particularly preferably for 1.5 minutes at a temperature of 100 ° C. to 300 ° C., preferably 150 °, for 0.5 minutes to 15 minutes C to 220 ° C and particularly preferably 190 ° C to 200 ° C heated in a closed baking pan.
  • the baking pan is designed depending on the shape of the desired end product, for example in the form of a bowl.
  • the baking mold can be formed by at least two baking plates, i.e.
  • the baking pan has specially shaped evaporation openings for discharging the water vapor.
  • a plurality of baking tongs can also be used for the simultaneous production of a plurality of shaped bodies. 15
  • the batchable mass can be dosed into the baking mold using compressed air, screw conveyors, pumps or by applying a vacuum, the use of compressed air being preferred. Dosing can take place at a temperature up to 80 ° C.
  • Such baking devices are based on the waffle baking technology known per se.
  • the material contained in this mass is removed, the baking process advantageously being designed so that the residual water content in the material obtained after baking is less than 5% by weight.
  • the mass is foamed and the starch contained in the mass is gelatinized, as a result of which the material according to the invention described above can be obtained with the starch-fiber composite.
  • the material according to the invention can absorb water from the environment, so that the water content is ultimately 5 to 15% by weight, preferably 6 to 12% by weight, based on the baked material.
  • the process according to the invention has a number of advantages: the special composition of the bakable mass significantly improves the flow properties of the baking mass used in the process according to the invention, so that it is possible to meter the intrinsically highly viscous bakable mass precisely by metering pumps. This makes it possible to carry out the method according to the invention continuously. It is also not necessary to grease the baking pan. All moldings which are produced by the process according to the invention could be produced quickly, inexpensively and with excellent material properties with regard to dimensional stability, breaking strength and elasticity, structural density and surface quality. Due to the special composition, the material according to the invention is already immediately after baking with a 16
  • Water content of less than 5% by weight is so exceptionally stable that it can be processed or used immediately.
  • 1 to 4 show exemplary embodiments of moldings which can be produced using the material according to the invention.
  • Fig. 1 shows a molded packaging body 1 with base and lid part 2, 3, which are connected by a hinge 4 and e.g. suitable for the lockable intake of food, even when warm. Due to its high elasticity, the hinge 4 made from the material according to the invention can be opened and closed several times. This is all the more astonishing since starch-based materials are usually extremely brittle and break easily.
  • a molded body 1 in the form of a half-shell which can also be connected to a corresponding counter-molded body to form a completely closed package.
  • the shell-shaped molded body 1 has a multiplicity of cylindrical section-shaped depressions 5, these being subdivided with one another into a longer section 6 and a shorter section 7, and this arrangement is repeated symmetrically, divided by a central web 8 on the other side of the molded body.
  • Lateral "feet" 9 increase the dimensional stability and improve the support and stackability of the molded package.
  • Such a packaging tray can be used, for example, to hold ballpoint pens, lipsticks, cosmetic articles, pencils, writing utensils, or also in pharmacy, for example, to hold packaging tubes. 17
  • 3 and 4 show relatively deep packaging body 1, as e.g. can be used as a flower pot, seed bowl or for other packaging or wrapping purposes.
  • a cellulose fiber fleece was produced in a conventional manner from cellulose fibers which had a length of 0.1 mm to 3.0 mm and a width of 0.01 to 0.06 mm.
  • the cellulose fiber fleece was then spread out flat. Then the cooking starch described above was first applied to this cellulose fiber fleece, so that a cooking starch layer comprising emulsifier and fatty agent is formed on the cellulose fiber fleece. The amount of native starch given in Table 2 was then sprinkled over the cooking starch layer. The composition thus obtained was subsequently introduced into a kneader and kneaded therein thoroughly to mix the ingredients, thereby obtaining a bakable mass (dough).
  • the dough was then placed in a baking pan and baked at about 195 ° C for about 90 seconds.
  • materials according to the invention were obtained which were produced from largely renewable raw materials and were rapidly biodegradable. These materials also had high mechanical stability with a wall thickness of approx. 2 mm and good flexibility at the same time and were resistant to cold water for up to 1 hour.
  • Table 2 Composition of bakeable masts (in% by weight)
  • Native starch native potato starch
  • Cooking starch Potato starch warmed in water and then cooled
  • Fat mixture of 64.5% by weight vegetable fat, 30% by weight animal fat and 5.5% by weight
  • Lecithin and beeswax o emulsifier citric acid monoglyceride

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Wrappers (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Biological Depolymerization Polymers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un matériau biodégradable pour des emballages, comprenant (a) 45 à 72 % en poids d'amidon, (b) 18 à 45 % en poids de fibres cellulosiques, (c) 0,2 à 10 % en poids d'agent de séparation gras, (d) 0,05 à 3,0 % en poids d'émulsifiant et (e) 2 à 15 % en poids d'eau. L'invention concerne également un procédé pour la production d'un tel matériau, ainsi que l'utilisation de ce dernier pour l'emballage d'objets, en particulier de denrées alimentaires.
PCT/EP1999/002220 1998-03-31 1999-03-31 Materiau biodegradable pour des emballages, son procede de production et son utilisation Ceased WO1999050346A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
AU35221/99A AU3522199A (en) 1998-03-31 1999-03-31 Biodegradable packaging material, method for producing same and its use
EP99916901A EP1070099A1 (fr) 1998-03-31 1999-03-31 Materiau biodegradable pour des emballages, son procede de production et son utilisation
KR1020007010893A KR20010074465A (ko) 1998-03-31 1999-03-31 생분해성 포장재료, 그 제조방법 및 용도
PL99343178A PL343178A1 (en) 1998-03-31 1999-03-31 Biodegradable packaging material, method for producing same and its use
JP2000541242A JP2002509969A (ja) 1998-03-31 1999-03-31 包装用の生分解性材料
CA 2324575 CA2324575A1 (fr) 1998-03-31 1999-03-31 Materiau biodegradable pour des emballages, son procede de production et son utilisation
DE19980541T DE19980541D2 (de) 1998-03-31 1999-03-31 Biologisch abbaubares Material für Verpackungen, Verfahren zu dessen Herstellung sowie dessen Verwendung
NO20004891A NO20004891L (no) 1998-03-31 2000-09-29 Biodegraderbart materiale for emballering

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE1998114373 DE19814373C2 (de) 1998-03-31 1998-03-31 Biologisch abbaubares Material für Verpackungen, Verfahren und Verwendung
DE19814373.7 1998-03-31

Publications (1)

Publication Number Publication Date
WO1999050346A1 true WO1999050346A1 (fr) 1999-10-07

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Application Number Title Priority Date Filing Date
PCT/EP1999/002220 Ceased WO1999050346A1 (fr) 1998-03-31 1999-03-31 Materiau biodegradable pour des emballages, son procede de production et son utilisation

Country Status (9)

Country Link
EP (1) EP1070099A1 (fr)
JP (1) JP2002509969A (fr)
KR (1) KR20010074465A (fr)
AU (1) AU3522199A (fr)
CA (1) CA2324575A1 (fr)
DE (2) DE19814373C2 (fr)
NO (1) NO20004891L (fr)
PL (1) PL343178A1 (fr)
WO (1) WO1999050346A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2832348A1 (fr) * 2001-11-16 2003-05-23 Ralph Wicky Formulation et procede de fabrication d'un recipient ou pot ou gobelet biodegradable
KR100411428B1 (ko) * 2001-02-23 2003-12-18 유성권 일회용 무공해 용기
KR100411429B1 (ko) * 2001-02-23 2003-12-18 유성권 일회용 무공해 용기의 제조방법
WO2004104106A1 (fr) * 2003-05-20 2004-12-02 Ralph Wicky Formulation et procede de fabrication d'un recipient ou pot ou godet biodegradable
WO2006014054A1 (fr) * 2004-08-02 2006-02-09 Youl Chon Chemical Co., Ltd. Bol d’amidon biodédradable ayant une saillie sur le fond du bol
KR101061045B1 (ko) 2008-11-05 2011-09-01 (주) 미래이피 뚜껑이 일체화된 생분해성 용기 및 그 제조방법
US9526370B2 (en) 2007-10-22 2016-12-27 Illycaffe' S.P.A. Funnel element for mocha provided with perforation arrangement and cartridge therefore

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DE10031630C2 (de) * 2000-06-29 2003-03-27 Apack Ag Bio Verpackungen Formkörper mit Verbindungselement
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US8481134B2 (en) 2008-02-01 2013-07-09 L'oreal. Biodegradable moisture-impermeable packages for consumer goods
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JP7193856B2 (ja) * 2019-07-10 2022-12-21 大宝工業株式会社 成形材料及び成形品
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KR102825602B1 (ko) * 2022-05-25 2025-06-27 주식회사 써모랩코리아 이중 구조를 가지는 펄프몰드 패키징
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Publication number Priority date Publication date Assignee Title
KR100411428B1 (ko) * 2001-02-23 2003-12-18 유성권 일회용 무공해 용기
KR100411429B1 (ko) * 2001-02-23 2003-12-18 유성권 일회용 무공해 용기의 제조방법
FR2832348A1 (fr) * 2001-11-16 2003-05-23 Ralph Wicky Formulation et procede de fabrication d'un recipient ou pot ou gobelet biodegradable
WO2004104106A1 (fr) * 2003-05-20 2004-12-02 Ralph Wicky Formulation et procede de fabrication d'un recipient ou pot ou godet biodegradable
WO2006014054A1 (fr) * 2004-08-02 2006-02-09 Youl Chon Chemical Co., Ltd. Bol d’amidon biodédradable ayant une saillie sur le fond du bol
US9526370B2 (en) 2007-10-22 2016-12-27 Illycaffe' S.P.A. Funnel element for mocha provided with perforation arrangement and cartridge therefore
EP2234522B2 (fr) † 2007-10-22 2019-10-16 Illycaffe' S.P.A. Élément en entonnoir pour mocca muni de moyen de perforation et capsule associée
KR101061045B1 (ko) 2008-11-05 2011-09-01 (주) 미래이피 뚜껑이 일체화된 생분해성 용기 및 그 제조방법

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JP2002509969A (ja) 2002-04-02
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DE19980541D2 (de) 2001-08-02
KR20010074465A (ko) 2001-08-04
NO20004891D0 (no) 2000-09-29
DE19814373C2 (de) 2000-05-31
DE19814373A1 (de) 1999-10-07
EP1070099A1 (fr) 2001-01-24
NO20004891L (no) 2000-11-30
CA2324575A1 (fr) 1999-10-07

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