Methods for the application of ingredients to the inside of a straw

Abstract

Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered ingredient coated to the interior surface. Suitable adhering agents include lipids (e.g., soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof), medium chain triglycerides oils, emulsifiers, and mixtures thereof. Suitable powdered ingredients include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. The adhering agent is applied to the interior surface of the straw by any one of a number of methods followed by incorporating the powdered ingredient into the adhering agent layer. The powdered ingredient adheres or sticks to, and is incorporated into, the adhering agent layer. Once the powdered ingredient layer is added, the coated drinking straw is ready for use with a beverage.

1 . A drinking device for use with a beverage comprising: 
 a hollow tubular structure having a distal end and a proximal end, which is open at the distal end and the proximal end such that an interior surface is defined there within, whereby the beverage can be conveyed from the distal end to the proximal end via an interior region; and    an edible composition coated onto the interior surface of the hollow tubular structure, the edible composition comprising an adhering agent and a powdered ingredient, whereby the powdered ingredient imparts a desired effect to the beverage passing through the interior region of the hollow tubular structure.    
     
     
         2 . The drinking device as defined in  claim 1 , wherein the desired effect is selected from the group consisting of color modification, flavor modification, sensory modification, nutritional modification, and combinations thereof.  
     
     
         3 . The drinking device as defined in  claim 2 , wherein the adhering agent is selected from the group consisting of lipids, soybean oil, corn oil, canola oil, sun flower oil, rapeseed oil, peanut oil, medium chain triglycerides oils, mono/diglycerides, lecithins, and the mixtures thereof.  
     
     
         4 . The drinking device as defined in  claim 3 , wherein the edible composition is coated onto the interior surface by forming a coating of the adhering agent on the interior surface and then incorporating the powdered ingredient into the coating of the adhering agent.  
     
     
         5 . The drinking device as defined in  claim 4 , wherein the adhering agent is coated on the interior surface by first dipping the distal end or the proximal end into the adhering agent so that adhering agent is contained in the hollow tubular structure and then inverting the drinking device so that the adhering agent flows down the hollow tubular structure thereby coating the interior surface.  
     
     
         6 . The drinking device as defined in  claim 4 , wherein the adhering agent is coated on the interior of the hollow tubular structure using a spraying device which is attached to the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface.  
     
     
         7 . The drinking device as defined in  claim 4 , wherein the adhering agent is coated on the interior surface of the hollow tubular structure using a vacuum source to draw the adhering agent up into the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface.  
     
     
         8 . The drinking device as defined in  claim 2 , wherein the adhering agent is selected from the group consisting of lipids, medium chain triglycerides oils, emulsifiers, and mixtures thereof.  
     
     
         9 . The drinking device as defined in  claim 2 , wherein the adhering agent is selected from the group consisting of soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof.  
     
     
         10 . The drinking device as defined in  claim 4 , wherein the powdered ingredient is incorporated into the coating of the adhering agent using a vacuum source to draw the powdered ingredient up into the interior of the hollow tubular structure at the distal end or the proximal end such that it adheres to the coating of the adhering agent.  
     
     
         11 . The drinking device as defined in  claim 2 , wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof.  
     
     
         12 . The drinking device as defined in  claim 3 , wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof.  
     
     
         13 . The drinking device as defined in  claim 11 , wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene.  
     
     
         14 . The drinking device as defined in  claim 12 , wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene.  
     
     
         15 . The drinking device as defined in  claim 1 , wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax.  
     
     
         16 . The drinking device as defined in  claim 2 , wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax.  
     
     
         17 . A method for preparing a drinking device containing an edible composition comprising an adhering agent and a powdered ingredient, wherein the drinking device is suitable for consuming a beverage and wherein the powdered ingredient imparts a desirable modification to the beverage when consumed using the drinking device, said method comprising: 
 providing a hollow tubular structure having a distal end and a proximal end, wherein the hollow tubular structure is open at both the distal end and proximal end such that an interior surface is defined therein;    coating the interior surface with an adhering agent to form a adhering agent layer; and    applying a powdered ingredient to the adhering agent layer on the interior surface to form the edible composition, whereby the powdered ingredient is incorporated into the adhering agent layer and whereby the powdered ingredient imparts the desirable modification to the beverage when the beverage is consumed using the drinking device,    wherein no drying or hardening steps are used to form the adhering agent layer or the edible composition within the drinking device.    
     
     
         18 . The method as defined in  claim 17 , wherein the desired effect is selected from the group consisting of color modification, flavor modification, sensory modification, nutritional modification, and combinations thereof.  
     
     
         19 . The method as defined in  claim 18 , wherein the adhering agent is selected from the group consisting of lipids, soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, medium chain triglycerides oils, mono/diglycerides, lecithins, and the mixtures thereof.  
     
     
         20 . The method as defined in  claim 19 , wherein the edible composition is coated onto the interior surface by forming a coating of the adhering agent on the interior surface and then incorporating the powdered ingredient into the coating of the adhering agent.  
     
     
         21 . The method as defined in  claim 20 , wherein the adhering agent is coated on the interior surface by first dipping the distal end or the proximal end into the adhering agent so that adhering agent is contained in the hollow tubular structure and then inverting the drinking device so that the adhering agent flows down the hollow tubular structure thereby coating the interior surface.  
     
     
         22 . The method as defined in  claim 20 , wherein the adhering agent is coated on the interior of the hollow tubular structure using a spraying device which is attached to the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface.  
     
     
         23 . The method as defined in  claim 20 , wherein the adhering agent is coated on the interior surface of the hollow tubular structure using a vacuum source to draw the adhering agent up into the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface  
     
     
         24 . The method as defined in  claim 18 , wherein the adhering agent is selected from the group consisting of lipids, medium chain triglycerides oils, emulsifiers, and mixtures thereof.  
     
     
         25 . The method as defined in  claim 18 , wherein the adhering agent is selected from the group consisting of soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof.  
     
     
         26 . The method as defined in  claim 20 , wherein the powdered ingredient is incorporated into the coating of the adhering agent using a vacuum source to draw the powdered ingredient up into the interior of the hollow tubular structure at the distal end or the proximal end such that it adheres to the coating of the adhering agent.  
     
     
         27 . The method as defined in  claim 18 , wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof.  
     
     
         28 . The method as defined in  claim 19 , wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof.  
     
     
         29 . The method as defined in  claim 27 , wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene.  
     
     
         30 . The method as defined in  claim 28 , wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene.  
     
     
         31 . The method as defined in  claim 17 , wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax.  
     
     
         32 . The method as defined in  claim 18 , wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax.