Claims:WE CLAIM
1. Process for production of edible cutlery comprising:
1. Selecting 10-88 parts of starch;
2. Adding the said starch to mixer and mix it at 500 rpm;
3. Adding 10 to 15 parts by weight of high fiber soft wood cellulose or agricultural residues to the mixer;
4. Adding 15 - 40 parts by weight of water to the mixture;
5. Adding 1 to 15 parts by weight of nucleating agent to the mixture;
6. Adding 0.1 to 1 parts by weight of bael fruit or wood apple to the mixture;
7. Adding 0.1 to 1 parts by weight of jaggery or white sugar to the mixture;
8. Adding a pinch of the flavoring agent to the mixture;
9. Adding 0.1 to 0.6 parts by weight of compatibilizer to the mixture;
10. Heating the mixture for 10 to 25 minutes at a temperature of 40o C to 70o C;
11. Transferring the said mixture to quantitative machine to get uniform weight of dough;
12. Transferring the obtained dough to compression molding machine;
13. Pressing the said mixture at a pressure of 80 to 170 bar for about 5 to 60 seconds, at a temperature ranging from 150 °C to 225° C to form final product;
14. Taking the said product by lifting movable part of the device;
15. Spraying the products with water proof coating material;
16. Drying the obtained product in drying tunnel for 2 to 4 minutes at a temperature ranging from 60°C to 100 °C depending upon the thickness of the coating material; and
17. Sterilizing and packing of the obtained products.
2. Process as claimed in claim 1, wherein the said starch is selected from either tapioca starch or corn starch.
3. Process as claimed in claim 1, wherein the said agricultural residues are selected from wheat bran, rice bran, rice husk, red gram bran, green gram bran, bengal gram bran, white bean bran, sesame gram bran, black gram bran and horse gram bran or combination thereof.
4. Process as claimed in claim 1, wherein the said nucleating agent is selected from talc or calcium carbonate.
5. Process as claimed in claim 1, wherein the said flavoring agent is selected from powder of mint, cardamom, salt, spice, coriander, powder of cashew nut, pista, badam, chocolate and from fruit flavoring agents like, chocolate, pineapple, strawberry and mango.
6. Process as claimed in claim 1, wherein the said compatibilizer is selected from calcium or magnesium stearate, or stearic acid or silicone oil or Poly Vinyl Alcohol (PVOH) or combination thereof.
7. Process as claimed in claim 1, wherein the pressing pressure of the said mixture is 100 to 150 bar.
8. Process as claimed in claim 1, wherein the water proof coating material comprises a mixture of:
1 part of bael fruit or wood apple;
2 parts of jaggery or white sugar; and
10 parts of water; and
heating the said mixture to become syrup which is used as coating material.
9. Process as claimed in claim 1, wherein the said water proofing agent comprises a mixture of:
20% to 35% Polyhydroxy butyrate valerate (PHBV) or Polyvinylidene chloride or Polyvinylidene dichloride (PVDC);
15% to 20 % Poly Lactic Acid (PLA); and
2 % to 3 % PVOH;
mixing the said mixture with water to obtain a liquid concentration of 50%;
and the same is sprayed at 1% to 5%, as a water proofing agent.
10. The process as claimed in claim 1, 8 and 9, wherein the said product is biodegradable and decomposes in 7 to 30 days.
, Description:FIELD OF INVENTION
The present invention relates to the field of cutleries. Specifically the present invention relates to the field of edible cutleries. More particularly the present invention relates to process for production of edible cutlery. Particularly the present invention comprises of edible materials such as starch, agricultural residues, bael fruit and jaggery. The present invention provides edible and biodegradable product.
BACKGROUND OF INVENTION
Nowadays, producing plastics using and recycling disposable expanded polystyrene (EPS), plastic and paper tableware in India and overseas markets cause serious environmental problems, so called “white pollution” into our environment and into our lives. After been buried in the ground, such disposable tableware can’t be degraded, and the natural process of degradation takes at least 200 years, this also lead to both soil and groundwater pollution.
In the background of foregoing limitations, the use of biodegradable products derived from renewable resources has received considerable attraction in the recent years. A Natural Agricultural Residual Biodegradable Cutleries (products) is thus the need of hour in which the agricultural residual fibers is high while the tensile strength not much impacted, yet the degradation rate remains very high. Therefore, immediate application and implementation of these Natural Agricultural Residual Biodegradable Cutleries like Plates, Bowls, Trays, Takeaway boxes, Spoons, of different sizes, shapes and thicknesses is what has been desirous for safeguarding environment and life forms of today and tomorrow
In India the use of Leaf plates made up of lotus leaves, Areca leaves, Palm leaves, Ebony tree leaves (BuhiniaVahlli Leaf), are fast growing now-a-days, the disadvantages with the lotus leaves and Ebony tree leaves (BuhiniaVahlli Leaf) they lack in the strength properties. In order to maintain the strength at the bottom of these leaves thick paper boards are embedded. Regarding the areca and palm leaves two or 3 leaves are embedded to maintain the strength, but the availability of these are limited. Pulp mold cutleries are available in the Indian market the disadvantage in the pulp mold products are, it has water and oil proofing chemical because of this it is not edible and after use it cannot be used as feeds to cattle also, or cannot repulped so it is thrown out and cause land filling and decompose time for the pulp mold products is high because of the water and oil proof chemicals.
The performance of composites reinforced with starch and natural fibers depends on many factors, including physical and chemical properties, cell dimensions, microfibrillar angle, defects, structure, mechanical properties, and the fiber-polymer matrix interactions The internal and external bodily structures of carbohydrates in the cell wall are complex and heterogeneous and intimately interact with other polysaccharide moieties, causing complex morphologies. which may improve composite performance.
CN1389517A discloses plant-fibre product which can be completely biodegraded and its manufactured method. The product contains the following raw materials: plant-fibre powder of 40-90% natural glue of 0.5-35% biodegradable chemical synthetic-glue of 0.05-20% catalyst of 0.01-1% coloring agent of 0-10% lubricant of 0.01-5% vesicant of 0-2% (the above are all wt%), and the manufactured method includes the following technical flow crushing the plant fibre - preparing the materials according to the formula of raw materials - pretreating - adding the glue and stirring the materials - shaping- (decorating) - (spraying the film) - packing; the made products includes the dishware, the film materials, the section bar, the flower-planting basin, the bowl, the culture cup, all kinds of commodities, and so on. The said plant fiber powder are natural rubber flour, glutinous rice flour, potato flour, corn starch, konjac, konjac flour, konjac flour, algae gum, modified starch, gum soy protein, bean flour, pea flour of one or more.
CN1089819A discloses a method for producing disposable tableware, wherein a ingredients: cereal and skin, crushed shells, etc., and 10 to 20% (by weight, hereinafter the same) of water and 1-5% gypsum plasticizer such as mixing, mix, aging, forming at 95-135 °C the ingredients are extruded into sheets, pre-cut into pieces, at a pressure of 5-7kg / cm2 of the precut block, sheet molding, drying, coating 80-95 °C at the molding dish drying, coating, and then drying, sealed packaging. Further the said prior art uses coating liquid film of said dish surface which is synthetic binders (permitted food industry) 25-60% starch type of harmonic solution (starch content 30-60%) 45-55% edible pigment and 3-10% water (the balance).
EP3305855A2 discloses a bioplastic composition comprising wheat bran, the composition comprising a polyolefin resin, wheat bran, a wax, an inorganic filler, and a surfactant.
WO1999050346A1 discloses biodegradable packaging material, containing: between 45 and 72 wt.% starch, between 18 and 45 wt.% cellulosic fibres, between 0.2 and 10 wt.% fatty separating agent, between 0.05 and 3.0 wt.% emulsifier and between 2 and 15 wt.% water.
CN1181892A discloses edible disposable tableware containing starch between 30 to 50 % not it does not teaches more about the strength, water holding time degradation time
WO2006006761A1 discloses biodegradable starch bowl prepared by heating and pressurizing a composition for the biodegradable starch bowl comprising unmodified starch of 20~60 wt.% pulp fiber powder of 5~30 wt.% solvent of 30~60 wt.% photo catalyst of 0.1~2.0 wt.% preservative of 0.01~1 wt.% and releasing agent of 0.5~5 wt.% to have a desired shape, and a biodegradable film being attached on the inner surface of the bowl.
US20030047110A1 discloses Non-synthetic biodegradable starch-based composition comprises starch ranging from 30 to 70% and reinforcing filler of 0 to 30 % this does not teach about the biodegradability and strength
US20060154007A1 discloses naturally decomposing disposable tableware. The disposable tableware is prepared by compression-molding a composition including 1-30 wt % of crop residues, 1-30 wt % of corn flour, 1-10 wt % of paper mulberry bark, 1-10 wt % of a moss and 30-96 wt % of a grain flour mixture as the remaining part does not teach about biodegradation and strength and not edible
Thus, the present invention provides a simple and easy process for making edible and biodegradable tableware.
OBJECTS
The main object of the present invention is to provide, a process for production of edible cutlery.
It is one object of the present invention, wherein the said process is simple, lowcost with excellent compatibility, extensibility, and tensile strength.
It is another object of the present invention, whereinthe cutleries of the said process are made from carbohydrates, celluloses so it is not harmful and nontoxic to soil.
It is even another object of the present invention, wherein the said cutleries are made with or without bael fruit or wood apple and jaggery.

It is even another object of the present invention, wherein the said cutleries are edible and also can be used as cattle feeds.

It is one another object of the present invention, wherein the said cutleries decompose in soil and convert as manurethus enrich soil for cultivation.

It is even another object of the present invention, wherein the said cutleries can withstand temperature ranging from -20 C to 120 C.

SUMMARY
The main aspect of the present invention is to provide a process for production of edible cutlery comprising; selecting 10-88 parts of starch, adding the said starch to mixer and mix it at 200- 500 rpm, adding 10 to 15 parts by weight of high fiber soft wood cellulose or agricultural residues to the mixer, adding 15 - 40 parts by weight of water to the mixture, adding 1 to 15 parts by weight of nucleating agent to the mixture, adding 0.1 to 1 parts by weight of bael fruit or wood apple to the mixture, adding 0.1 to 1 parts by weight of jaggery or white sugar to the mixture, adding a pinch of the flavoring agent to the mixture, adding 0.1 to 0.6 parts by weight of compatibilizer to the mixture, heating the mixture for 10 to 25 minutes at a temperature of 40o C to 70o C, transferring the said mixture to quantitative machine to get uniform weight of dough, transferring the obtained dough to compression molding machine, pressing the said mixture at a pressure of 80 to 170 bar for about 5 to 60 seconds, at a temperature ranging from 150o C to 225o C to form final product, taking the said product by lifting movable part of the device, spraying the products with water proof coating material, drying the obtained product in drying tunnel for 2 to 4 minutes at a temperature ranging from 60° C to 100° C depending upon the thickness of the coating material andsterilizing and packing of the obtained products.
It is one aspect of the present invention, wherein the said starch is selected from either tapioca starch or corn starch.
It is another aspect of the present invention, wherein the said fibres is selected from high fibre soft wood pulp or any one agricultural residues or combination of high fibre soft wood and any agricultural residues or combination of 2 or 3 agricultural residues selected from wheat bran, rice bran, rice husk, red gram bran, green gram bran, bengal gram bran, white bean bran, sesame gram bran, black gram bran and horse gram bran.
It is one aspect of the present invention, wherein the said nucleating agent is selected from talc or calcium carbonate.
It is one another aspect of the present invention, wherein the said flavoring agent is selected from powder of mint, cardamom, salt, spice, coriander, powder of cashew nut, pista, badam, chocolate and from fruit flavoring agents like, chocolate, pineapple, strawberry and mango.
It is one aspect of the present invention, wherein the said compatibilizer is selected from calcium or magnesium stearate, or stearic acid or silicone oil or Poly Vinyl Alcohol (PVOH) or combination thereof.
It is even another aspect of the present invention, wherein the pressing pressure of the said mixture is 100 to 150 bar.
It is another aspect of the present invention, wherein the water proof coating material comprises a mixture of 1 part of bael fruit or wood apple, 2 parts of jaggery or white sugar; and 10 parts of water, heating the said mixture to become syrup which is used as coating material.
It is one another aspect of the present invention, wherein the said water proofing agent comprises a mixture of 20 % to 35% Polyhydroxy butyrate valerate (PHBV) or Polyvinylidene chloride or Polyvinylidene dichloride (PVDC), 15% to 20 % Poly Lactic Acid (PLA), and 2 % to 3 % PVOH, mixing the said mixture with water to obtain a liquid concentration of 50%, and the same is sprayed at 1% to 5%, as a water proofing agent.
It is one aspect of the present invention, wherein the said product is biodegradable and decomposes in 7 to 30 days.

DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to process for production of edible cutlery comprises: selecting 10-88 parts of starch such as tapioca starch or corn starch and the said starch is modified to produce either oxidizing starch or modified starch. Then adding the said starch to mixer and mix it at 500 rpm.

One step of the process is adding 10 – 15 parts by weight of high fibre soft wood cellulose or agricultural residue such as wheat bran, rice bran, rice husk, red gram bran, green gram bran, bengal gram bran, white bean bran, sesame gram bran, black gram bran, horse gram bran to the mixer, which is a specially designed mixer equipped with speed controller and heaters. Then 15 - 40 parts by weight of water is added to the mixture.

Another step of the process contains 1 to 15 parts by weight of talc or calcium carbonate as a nucleating agent, wherein the said agent act as filler and enhances the binding effect between the raw materials.The said nucleating agent is used to avoid charring the product during heating.
Yet another step of the process is adding 0.1 to 1 part by weight of bael fruit or wood apple to the mixture more particularly 0.3 to 0.7 part by weight of Bael fruit or Wood apple may be included to enhance the binding and waterproofing effect of the composition and also enhance the taste of the products. The said Bael Fruit is having high medical value, it acts as an antioxidant which has rich citric acid, and it helps in digestion and constipation and combat infections from viruses, fungi, and bacteria.
Even another step of the process contains adding 0.1 to 1 part by weight of jaggery or white sugar to the mixture, more particularly 0.5 to 1 part by weight of Jaggery or white sugar which enhances the binder and water proofing effect of the composition. The said Jaggery aids in digestion constipation and acts as detox, it also contains minerals like Zinc and selenium, blood purifier, boost immunity and many more.
One another step of the said process is a pinch of the flavoring agent to the mixture, wherein the said flavoring agent are selected from fresh mint, cardamom, salt, spice, coriander and flavoring agents like chocolate, pineapple, strawberry, mango etc which can be used as flavoring agents. The said mint facilitates smoother digestion and has anti-inflammatory properties; cardamom has antioxidant and diuretic properties, also lower blood pressure, cancer-fighting compounds, protects from chronic diseases and helps with digestive problemsincluding ulcers.

Another step of the said process is 0.1 to 0.6 parts by weight of compatibilizer to the mixture, wherein the said compatibilizer are selected from (Calcium or Magnesium stearate, or Silicone oil or stearic acid or combination of all, Poly Vinyl Alcohol (PVOH), or combination of these, preferably (80% Calcium or Magnesium stearate, 15% stearic acid and 5% silicone oil), and the said compatibilizer act as filler and enhances the binding effect between the raw materials.
Then heating the mixture for 10 to 25 minutes at a temperature of 40o C to 70o C, transferring the said mixture to quantitative machine to get uniform weight of dough and transferring the obtained dough to compression molding machine.
One step of the process comprises pressing the said mixture at a pressure of 80 to 170 bar (preferably 100 to 150 bar) for about 5 to 60 seconds, at a temperature ranging from 150o C to 225o C to form final product, then take the said product by lifting movable part of the device.
Even another step of the process is spraying the products with water proof coating material and the coating material comprises 1:2:20 part by weight of bael fruit or wood apple, jaggery or white sugar and water respectively, that are mixed and heated till becomes as syrup, this syrup is used as coating material, and the same is sprayed at 1% to 2% of the composition as water proofing agent.
The cutlery produced by this process using the natural water proofing agent is used as edible cutlery.
One another alternative step of the process is spraying the products with water proof coating material and the coating material comprises 20% to 35% Polyhydroxy butyrate valerate (PHBV) or Polyvinylidene chloride or Polyvinylidene dichloride (PVDC) preferably 30% is crosslinked with 15% to 20 % Poly Lactic Acid (PLA) (preferably 17.5 %) and 2 % to 3 % PVOH (preferably 2.5%) mixed with water from 40 % to 60 % (preferably 50%) obtain a liquid concentration of 50%, and the same is sprayed at 1% to 5%, and, more particularly, at a concentration of about 2% to about 3% as a water proofing agent.
The cutlery produced by this process using the natural water proofing agent is used as cattle feeder.
The next step of the said process is drying the obtained product in drying tunnel for 2 to 4 minutes at a temperature ranging from 60°C to 100 °C depending upon the thickness of the coating material, then finally sterilizing and packing of the obtained products.
The produced product by this process has a degradation period of approximately 7 days to 30 days.

The process of the present invention is illustrated below with the following examples and the examples are illustrated for better understanding of the process, and should not be construed to limit the scope of the invention.

Example: 1
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose and agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes.The premix is added to the quantitative machine.

The premix is added to 156 mm diameter and 28 mm depth bottom female die device. The upper male die of mold size of 150 mm diameter, height of 25 mm is pre heated to 210o C, and hydraulic pressed with a pressure of 130 bar for 50 seconds with intermediate pressure release and constant air inlet. The final product obtained is a plate of 150 mm diameter, 25 mm depth, and thickness of 3 mm.

Example 2
The process making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose or agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 156 mm diameter and 28 mm depth bottom female die device. The upper male die of mold size of 150 mm diameter, height of 25 mm is pre heated to 210o C, and hydraulic pressed with a pressure of 130 bar for 50 seconds with intermediate pressure release and constant air inlet. The final product obtained is a plate of 150 mm diameter, 25 mm depth, and thickness of 3 mm.

Example 3
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose or agricultural residues, 1 part by weight of ((PVOH) 80 % Poly Vinyl Alcohol, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, Compatibilizer, Nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 156 mm diameter and 28 mm depth bottom female die device. The upper male die of mold size of 150 mm diameter, height of 25 mm is pre heated to 210o C, and hydraulic pressed with a pressure of 130 bar for 50 seconds with intermediate pressure release and constant air inlet. The final product obtained is a plate of 150 mm diameter, 25 mm depth, and thickness of 3 mm. The PVDC crosslinked with PLA and PVOH is sprayed to the entire plate with an automated spraying device and dried in a drying tunnel at a temperature of 80o C.

Example: 4
The process of making edible cutlery comprises of 79.5 parts of cassava starch or corn starch, 7 parts of high fibre soft wood cellulose or agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 8 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery or white sugar.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, compatibilizer, nucleating agent, bael fruit or wood fruit, jaggery or white sugar are added to the high mixing apparatus At a initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to a 156 mm diameter and 27 mm depth bottom female die device. The upper male die of mold size of 152 mm diameter and height of 25 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 130 bar for 40 seconds with intermediate pressure release and constant air inlet. The final product obtained is a plate of 150 mm diameter, 25 mm depth, and thickness of 2 mm.

Example 5
The process of making edible cutlery comprises of 79.5 parts of cassava starch or corn starch modified to oxidizing starch, 7 parts of high fibre soft wood cellulose and agricultural residues, 1 parts by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 8 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, compatibilizer, nucleating agent, bael fruit or wood fruit, jaggery are added to the high mixing apparatus At a initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to 150 mm diameter and 27 mm depth bottom female die device. The upper male die of mold size of 152 mm diameter and height of 25 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 130 bar for 40 seconds with intermediate pressure release and constant air inlet. The final product obtained is a plate of 150 mm diameter, 25 mm depth, and thickness of 2 mm. Jaggery and beal fruit syrup is sprayed to the entire plate with an automated spraying device and dried in a drying tunnel at a temperature of 80oC.

Example: 6
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose or agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.
The premix is added to 356 mm diameter and 33 mm depth bottom female die device. The upper male die of mold size of 350 mm diameter and height of 30 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a plate of 350 mm diameter, 30 mm depth, and thickness of 3 mm.

Example: 7
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose and agricultural residues, 1 parts by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.
The premix is added to 356 mm diameter and 33 mm depth bottom female die device. The upper male die of mold size of 350 mm diameter and height of 30 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a plate of 344 mm diameter, 27 mm depth, and thickness of 3 mm.

Example 8
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose and agricultural residues, 1 part by weight of ((PVOH) 80 % Poly Vinyl Alcohol, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 356 mm diameter and 33 mm depth bottom female die device. The upper male die of mold size of 350 mm diameter and height of 30 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a plate of 350 mm diameter, 50 mm depth, and thickness of 3 mm. The PVDC crosslinked with PLA and PVOH is sprayed to the entire plate with an automated spraying device and dried in a drying tunnel at a temperature of 80o C.

Example: 9
The process of making edible cutlery comprises of 81.5 parts of cassava starch or corn starch, 7 parts of high fibre soft wood cellulose and agricultural residues, 1 parts by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 6 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40 % of water. High fibre soft wood cellulose and agriculture residues, Compatibilizer, Nucleating agent, bael fruit or wood fruit, jaggery are added to the high mixing apparatus At a initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to 354 mm diameter and 32 mm depth bottom female die device. The upper male die of mold size of 350 mm diameter and height of 30 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a plate of 350 mm diameter, 30 mm depth, and thickness of 2 mm.
Example 10
The process of making edible cutlery comprises of 81.5 parts of cassava starch or corn starch modified to oxidizing starch 7 parts of high fibre soft wood cellulose or agricultural residues, 1 parts by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 6 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40 % of water. High fibre soft wood cellulose or agriculture residues, Compatibilizer, Nucleating agent, bael fruit or wood fruit, jaggery are added to the high mixing apparatus atan initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to 354 mm diameter and 32 mm depth bottom female die device. The upper male die of mold size of 350 mm diameter and height of 30 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a plate of 350 mm diameter, 30 mm depth, and thickness of 2 mm. Jaggery and beal fruit syrup is sprayed to the entire plate with anautomated spraying device and dried in a drying tunnel at a temperature of 80oC.

Example: 11
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose or mixture of agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, compatibilizer, nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 106 mm diameter and 68 mm depth bottom female die device. The upper male die of mold size of 100 mm diameter and height of 65mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a bowl of 100 mm diameter, 65 mm depth, and thickness of 3 mm.

Example 12
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose or mixture of agricultural residues, 1 part by weight (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, Compatibilizer, Nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 106 mm diameter and 68 mm depth bottom female die device. The upper male die of mold size of 100 mm diameter and height of 65 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a bowl of 100 mm diameter, 65 mm depth, and thickness of 3 mm.

Example 13
The process of making edible cutlery comprises of 77 parts of cassava starch or corn starch, 12 parts of high fibre soft wood cellulose and mixture of agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 10 parts of talc or calcium carbonate
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, Compatibilizer, Nucleating agent are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60o C with continued mixing for 15 minutes. The premix is added to the quantitative machine.

The premix is added to 106 mm diameter and 68 mm depth bottom female die device. The upper male die of mold size of 100 mm diameter and height of 65 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a bowl of 100 mm diameter, 65 mm depth, and thickness of 3 mm. The PVDC crosslinked with PLA and PVOH is sprayed to the entire plate with an automated spraying device and dried in a drying tunnel at a temperature of 80oC.

Example: 14
The process of making edible cutlery comprises of 81.5 parts of cassava starch or corn starch, 7 parts of high fibre soft wood cellulose or mixture of agricultural residues, 1 part by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil),6 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose or agriculture residues, Compatibilizer, Nucleating agent, bael fruit or wood fruit, jaggery are added to the high mixing apparatus At a initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to 104 mm diameter and 67 mm depth bottom female die device. The upper male die of mold size of 100 mm diameter and height of 65 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a bowl of 100 mm diameter, 65 mm depth, and thickness of 2 mm.

Example 15
The process of making edible cutlery comprises of 81.5 parts of cassava starch or corn starch modified to oxidizing starch, 7 parts of high fibre soft wood cellulose and mixture of agricultural residues, 1 parts by weight of (80% Magnesium stearate, 15% stearic acid and 5% silicone oil), 6 parts of talc or calcium carbonate, 1.5 parts of Beal fruit, 3 parts of Jaggery, pinch of any one of the flavoring agents.
The Natural Starch is added to the compounding device fitted with heaters and mixed at speed of 250 to 500 rpm with 40% of water. High fibre soft wood cellulose and agriculture residues, Compatibilizer, Nucleating agent, bael fruit or wood fruit, jaggery are added to the high mixing apparatus at an initial temperature of 40o C and gradually increase the temperature to 60O C with continued mixing for 10 minutes. The premix is added to the quantitative machine.

The premix is added to 104 mm diameter and 67 mm depth bottom female die device. The upper male die of mold size of 100 mm diameter and height of 65 mm is pre-heated to 210o C and bottom die is pre-heated to 230O C, and hydraulic pressed with a pressure of 150 bar for 40 seconds with intermediate pressure release and constant air inlet. The product obtained is a bowl of 100 mm diameter, 65 mm depth, and thickness of 2 mm. Jaggery or white sugar and beal fruit syrup is sprayed to the entire plate with an automated spraying device and dried in a drying tunnel at a temperature of 80oC.

Different tests performed on the claimed product are provided below for better understanding of thequality of the product and not to construe the limitation of the scope of the invention.

Fibre swelling test:
The samples were filled with water and the bowl was wrapped with blotting paper and the time taken for the fibre swelling was noted. The starting time for swelling of fibres started to take place is noted. The water observed by blotting paper which was wrapped on the outer surface was also noted.

Drop test: The samples were dropped from different height to check the rapture.

Compression test: The samples were placed in the compression machine to check the strength of the products.

Degradation test: The samples we put into the soil and degradation was monitored frequently.

Crack test: The samples were filled with material to a maximum until it started to crack.

Tables (Table 1-3) given below provide the results of the test conducted on the claimed product of the present invention.

Table 1
Sample plates 150 x 25 mm 1 2 3 4 5
Thickness of the sample (mm) 3 3 3 2 2
Starch Content (Parts) 77 77 77 79.5 79.5
Fibre (Parts) 12 12 12 7 7
Filler (Parts) 10 10 10 8 8
Fibre Swelling Test Inside (Hrs) 3 3 6 5 7
Fibre Swelling Test outside (Hrs) 7 7 9 10 12
Drop Test (Mts) 3 3 3 4 4.25
Compression Test (kgf/cm2) 0.5 0.5 0.55 1 1.25
Crack Test (Weight) 2.75 2.75 2.75 3.5 3.75
Degradation Test (Days) 10 10 25 15 15
Edibility for Human Edible Edible Not Recommended Edible Edible
Edibility for cattle Edible Edible Edible Edible Edible
Table 2
Sample plates 350 x 30 mm 6 7 8 9 10
Thickness of the sample (mm) 3 3 3 2 2
Starch Content (Parts) 77 77 77 81.5 81.5
Fibre (Parts) 12 12 12 7 7
Filler (Parts) 10 10 10 6 6
Fibre Swelling Test Inside (Hrs) 3 3 6 5 7
Fibre Swelling Test outside (Hrs) 7 7 9 10 12
Drop Test (Mts) 3.5 3.5 3.75 5 5.25
Compression Test (kgf/cm2) 0.4 0.4 0.35 0.65 0.7
Crack Test (Weight) 4 4 4 5.5 6
Degradation Test (Days) 10 10 29 15 15
Edibility for Human Edible Edible Not Recommended Edible Edible
Edibility for cattle Edible Edible Edible Edible Edible

Table 3
Sample bowl 100 x 65 mm 11 12 13 14 15
Thickness of the sample (mm) 3 3 3 2 2
Starch Content (Parts) 77 77 77 81.5 81.5
Fibre (Parts) 12 12 12 7 7
Filler (Parts) 10 10 10 6 6
Fibre Swelling Test Inside (Hrs) 3 3 6 5 7
Fibre Swelling Test outside (Hrs) 6 6 10 9 14
Drop Test (Mts) 2 2 2 2.5 2.5
Compression Test (kgf/cm2) 0.3 0.3 0.35 0.4 0.45
Crack Test (gms) 250 250 250 350 400
Degradation Test (Days) 8 8 27 18 18
Edibility for Human Edible Edible Not Recommended Edible Edible
Edibility for cattle Edible Edible Edible Edible Edible

Advantages of the present invention:
• The said cutleries are made from natural starch and natural agricultural residues.
• The said cutleries are edible and can be used as feeds to cattle.
• The said products are eco-friendly and non-toxic to soil.
• The said cutleries can decompose in soil and convert as manure.
• The said cutleries enrich soil for cultivation.
• The said cutleries can withstand temperature ranging from –20 °C to 120 °C.
• The said cutleries can be served in hotels, flights, and railways, thereby saving millions of liters of water; no use any polyolefin.
• The said product has excellent compatibility, extensibility, and tensile strength.
• The present invention has balanced pH value within the compositions and has changes in chemical properties of composition.
• The present invention enhances to increase the starch content up to 85% with low reinforcing agents.
• The present invention enhances the binding effect of the ingredients which in turn increases the strength properties of the products.
• The claimed product increases the flexibility of the products so that it avoids the cracks.
• The claimed process and the ingredients added will helps to decreases the porosity of the products, thus increases the water holding capacity of the product.
• The materials of the present invention help to avoids sticking to the mold.