Edible cup and method of making the same

Abstract

The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

1 . An edible container comprising:
 liquid;   sugar; and   one or more hydrocolloids.   
     
     
         2 . The edible container of  claim 1 , wherein: the liquid is water, and the one or more hydrocolloids are agar, carrageenan, and pectin. 
     
     
         3 . The edible container of  claim 1 , wherein the liquid has a concentration of 24% to 77% by weight, the sugar has a concentration of 5% to 48% by weight, and the one or more hydrocolloids have a concentration of 1% to 11% by weight. 
     
     
         4 . The edible container of  claim 2 , wherein the water has a concentration of 25% to 76% by weight, the sugar has a concentration of 5% to 41% by weight, the agar has a concentration of 0.2% to 2.5% by weight, the carrageenan has a concentration of 1.2% to 5.1% by weight, and the pectin has a concentration of 0.1% to 2.8% by weight. 
     
     
         5 . The edible container of  claim 2 , further comprising vegetable glycerin, CaCl 2 , and citric acid. 
     
     
         6 . The edible container of  claim 1 , further comprising a coloring agent. 
     
     
         7 . The edible container of  claim 6 , wherein the coloring agent is white, orange, red, green, or yellow. 
     
     
         8 . The edible container of  claim 1 , further comprising a flavoring agent. 
     
     
         9 . The edible container of  claim 8 , wherein the flavoring agent is vanilla, lemon, bitters, jalapeno, or lime. 
     
     
         10 . The edible container of  claim 1 , wherein the container is translucent. 
     
     
         11 . The edible container of  claim 1 , wherein the container is opaque. 
     
     
         12 . The edible container of  claim 1 , wherein the container is clear and colorless. 
     
     
         13 . The edible container of  claim 1 , wherein the container is flexible. 
     
     
         14 . The edible container of  claim 1 , wherein the container is able to hold liquids for up to twenty-four hours before degrading. 
     
     
         15 . The edible container of  claim 1 , wherein the container is able to contain liquids ranging in temperature from 32 to 180 degrees F. 
     
     
         16 . A method for making an edible container comprising the steps of:
 combining liquid, sugar, and one or more hydrocolloids;   heating the mixture to dissolve the sugar and one or more hydrocolloids and to set the one or more hydrocolloids; and   pouring the heated mixture into a mold so as to allow the mixture to harden.   
     
     
         17 . The method of  claim 16  further comprising the step of combining a coloring agent with the liquid, sugar, and one or more hydrocolloids. 
     
     
         18 . The method of  claim 16  further comprising the step of combining a flavoring agent with the liquid, sugar, and one or more hydrocolloids. 
     
     
         19 . A method for making an edible container comprising the steps of:
 placing water and CaCl 2  in a pot and allowing the CaCl 2  to dissolve into the water;   adding a sugar to the pot to form a mixture after the CaCl 2  is dissolved;   heating the pot while continuing to whisk the mixture until the sugar dissolves;   adding a citric acid to the mixture in which the sugar is dissolved;   adding a vegetable glycerin to the mixture to which the citric acid is added;   when the mixture to which the glycerin is added reaches about 150° F., adding an agar to the mixture so as to form a thin coat over a surface of the mixture;   whisking the mixture containing the agar to dissolve the agar;   boiling the mixture in which the agar is dissolved;   when the boiled mixture is cooled to about 200° F., adding a pectin to the mixture;   stirring the mixture containing the pectin;   adding the vegetable glycerin to the stirred mixture;   when the stirred mixture reaches about 185° F., adding a carrageenan while blending the mixture, so that, when all the carrageenan is in the mixture, the mixture reaches 180° F. and not beyond 190° F.;   blending the mixture containing the carrageenan; and   pouring the blended mixture into a mold so as to allow the mixture to harden.