The present invention relates to a preparation method of an edible and biodegradable environmental-friendly tableware, and the present invention provides a preparation method of a natural macromolecule-based edible and degradable tableware, where the principles of endogenous diffusion and polymer crosslinking to prepare an edible tableware such as a straw, a cup and a bowl from a microscopic state. The tableware material of the present invention may degrade rapidly under natural conditions and requires no composting. The tableware prepared by the method of the present invention has an excellent water stability performance. In terms of material acquisition, carrageenan, sodium alginate and other raw materials are widely available and stable, and may constitute a good substitute for grain starch, wood, etc., and the material cost is low.

A composite includes a polymer network including pectin or a pectin derivative; a low-molecular compound having a hydrophilic group in the polymer network; and a polyvalent metal ion coordinated with an anion present in the polymer chain of the polymer network.

The invention relates to a method for embedding a load based on gel high hydrostatic pressure liquefaction. Using the phenomenon that the physical gel is liquefied under high pressure, the vacuum-packaged high-methoxyl pectin gel is treated under a pressure of 400-600 MPa for 5-30 min, mixed with the load, and then subjected to a pressure of 400-600 MPa for homogenization treatment for 5 to 30 min After pressure relief, the liquefied gel is poured into a mold for reshaping, followed by removal of free water and coating treatment. This method combines the advantages of high hydrostatic pressure technology in modification and sterilization. It has mild embedding conditions and wide sources of raw materials to prepare the carrier, which has excellent biocompatibility and biodegradability. It can be widely used for embedding microorganisms, enzymes, proteins and small molecular substances. The loaded gel prepared by the method has high microbial safety, can effectively maintain the activity of the load. The load distribution is uniform, and the load amount is much larger than the traditional adsorption load.

Provided is a composite body where ceramic crystals are thinly and uniformly coated onto a base material containing a hydrophilic polymer. The composite body has a base material containing a hydrophilic polymer, and a ceramic layer which is coated onto at least a portion of a surface of the base material, and the ceramic layer contains crystals having a laminated structure. The ceramic layer may contain calcium phosphate. A thickness of the ceramic layer is 0.3 nm to 50 nm. The composite body is produced through a step of mixing and stirring a dispersion liquid in which the base material is dispersed, a first solution containing calcium ions, and a second solution containing phosphate ions.

Microencapsulation of bioactive and chemical cargo in a stable, cross-linked polymer matrix is presented that results in small particle sizes and is easily scaled-up for industrial applications. A formulation of a salt of an acid soluble multivalent ion, an acid neutralized with a volatile base and one or more monomers that cross-link in the presence of multivalent ions is atomized into droplets. Cross-linking is achieved upon atomization where the volatile base is vaporized resulting in a reduction of the pH of the formulation and the temporal release of multivalent ions from the salt that cross-link the monomers forming a capsule. The incorporation of additional polymers or hydrophobic compounds in the formulation allows control of hydration properties of the particles to control the release of the encapsulated compounds. The operational parameters can also be controlled to affect capsule properties such as particle-size and particle-size distribution.

The present invention relates to the formation of gels. In particular, the present invention is directed to a method of forming a cross-linked polymer hydrogel using competitive ligand exchange.

A flavoring sheet with an enhanced flavor holding amount and flavor retention and a smoking article including the same are provided. The flavoring sheet according to some embodiments of the present disclosure may include a hydrocolloid material configured to form a sheet, an emulsifier, and a fat-soluble flavoring. The emulsifier may serve as a cross-link between the water-soluble hydrocolloid material and the fat-soluble flavoring and increase a flavor holding amount and flavor retention of the flavoring sheet.

A method of making a hydrogel by treating a cellulosic biomass containing pectin and protein with an aqueous acidic solution at a pH, at a temperature, and for a time sufficient to cause formation of at least a gel fraction containing the hydrogel.

The present invention discloses a composition and method of forming beads. The composition comprises low methoxyl pectin, sodium alginate, glycerin, and nano z coating liquid. The composition further comprises at least one coloring agent. A first mixture comprising the low methoxyl pectin, alginate powder, glycerin, and nano z coating liquid is added in drops to a second mixture comprising calcium chloride and water to form instant sodium alginate-pectin beads.

A flavoring sheet with improved physical properties, a smoking article including the same, and methods of producing the flavoring sheet and the smoking article are provided. The flavoring sheet according to some embodiments of the present disclosure may include a hydrocolloid material configured to form a sheet, a flavoring, and a plasticizer. The plasticizer can improve physical properties of the flavoring sheet and thus enhance workability of a process of cutting the flavoring sheet.