Enclosing materials in natural transport systems

Abstract

An edible composition, particularly an edible transport system, comprising an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

What is claimed is: 
     
         1 . An edible composition, particularly an edible transport system, comprising:
 an edible substance; and   a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.   
     
     
         2 - 20 . (canceled) 
     
     
         21 . The edible composition of  claim 1 , further comprising:
 a second cross-linked matrix encapsulating the cross-linked matrix, the second cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.   
     
     
         22 - 84 . (canceled) 
     
     
         85 . The edible composition of  claim 21 , further comprising an edible barrier layer between the first cross-linked matrix and the second cross-linked matrix. 
     
     
         86 . The edible transport system of  claim 1 , wherein:
 said edible substance is an edible fluid comprising a dairy product; and   wherein said edible transport system comprises a cross-linked matrix encapsulating the edible fluid, the cross-linked matrix comprising at least one edible polymer and edible particles within the cross-linked matrix.   
     
     
         87 . The edible transport system of  claim 86 , wherein the dairy product is milk, yogurt, cream or kefir. 
     
     
         88 . The edible transport system of  claim 86 , wherein the edible fluid is frozen. 
     
     
         89 . The edible transport system of  claim 88 , wherein frozen edible fluid is ice cream, frozen yogurt or gelato. 
     
     
         90 . A process for manufacturing an edible or potable composition encased in a membrane, the process comprising:
 a) placing a frozen edible or potable composition into a calcium solution to provide a calcium layer on the composition;   b) cooling the edible or potable composition produced in a) with liquid nitrogen;   c) placing the cooled edible or potable composition into a sodium alginate solution; and   d) placing the edible or potable composition produced in c) into a calcium solution.   
     
     
         91 . The process of  claim 90 , wherein the frozen edible or potable composition is ice cream, frozen yogurt or gelato. 
     
     
         92 . A process for creating an egg of water, comprising:
 a) freezing a liquid into a desired form;   b) submerging the frozen liquid into a bath of calcium solution;   c) further cooling the frozen liquid coated in calcium solution; and   d) then, placing the frozen liquid coated in calcium solution in an alginate solution.   
     
     
         93 . The process of  claim 92 , further comprising the step of: (e) placing the frozen liquid in a calcium solution after step (d). 
     
     
         94 . The process of  claim 92 , further comprising the step of: (f) rinsing the frozen liquid after step (e). 
     
     
         95 . The process of  claim 93  wherein step (c) comprises further cooling the frozen liquid coated in calcium solution in liquid nitrogen. 
     
     
         96 . The method of  claim 92  wherein the calcium solution comprises calcium chloride. 
     
     
         97 . The method of  claim 92  wherein the alginate solution comprises sodium alginate.