Food grade starch based modeling clay with high elasticity and high ductility and its preparation method

Abstract

Disclosed are a food grade starch based modeling clay with high elasticity and high ductility and its preparation method, belonging to the technical field of modeling clay preparation. The starch based modeling clay provided by the present disclosure is prepared from the following formula components: 160-180 parts of starch, 140-160 parts of water, 10-15 parts of a food grade stabilizer, 10-15 parts of edible salt, 0-10 parts of hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food grade plasticizer, 6-10 parts of food grade white oil, and 4-8 parts of edible pigment. The starch includes one or a combination of more of cassava starch, wheat starch, and glutinous rice starch. The present disclosure, through combined use of the starch and the hydrophilic colloid, makes the prepared starch based modeling clay have good viscoelasticity and ductility, and good in storage stability, safe and non-toxic.

Claims

1. A method of preparing a food grade starch based modeling clay with high elasticity and high ductility, which comprises: (a) providing the following components in parts by mass: TABLE-US-00031 (i) starch: 160 to 180 parts, (ii) water: 140 to 160 parts, (iii) food grade stabilizer: 10 to 15 parts, (iv) edible salt: 10 to 15 parts, (v) preservative: 0.6 to 0.8 parts, (vi) hydrophilic colloid: 0 to 10 parts, (vii) food grade plasticizer: 40 to 60 parts, (viii) edible pigment: 6 to 10 parts, and (ix) food grade white oil: 4 to 8 parts, wherein the starch comprises one or more of: cassava starch, wheat starch, and glutinous rice starch; (b) adding the components of (a) into a kneading mixer and mixing the components evenly, so as to form a kneading mixture; (c) combining the hydrophilic colloid and the water to form a hydrophilic colloid solution and stirring the hydrophilic colloid with a disintegrator to form a colloid solution; (d) adding the colloid solution into the kneading mixer, turning on the kneading mixer for heating and pre-gelatinization for 15 to 25 minutes at a temperature of 55 C. to 65 C., so as to form a dough-like structured clay ball; (e) adding the food grade plasticizer to the dough-like structured clay ball and stirring well to form a clay ball with plasticity; (f) adding the food grade white oil to the clay ball with plasticity, stirring continuously and kneading evenly to form a shaped clay ball; (g) preparing the food grade pigment and water into a pigment solution, and (h) adding the pigment solution to the shaped clay ball, stirring well, pouring a product out, and allowing the product to stand at room temperature, and then packaging the product after cooling.

2. The preparation method according to claim 1, wherein in step (d), the temperature at which pre-gelatinization is carried out is raised to 55 C. to 65 C. at a rate of 2 C. to 5 C. per minute.

Description

DETAILED DESCRIPTION

(1) The present disclosure will be further described below through specific examples. However, these examples are merely exemplary and do not constitute any limitation on the scope of protection of the present disclosure. In the following examples and comparative examples, the reagents, materials, and instruments used are commercially available unless otherwise specified.

(2) Determination Methods Involved in the Present Disclosure:

(3) 1. Elasticity Determination Method

(4) The texture characteristics of modeling clay were analyzed by simulating two chewing actions using a texture analyzer equipped with a P/36 r cylindrical probe. Test conditions: The speed before test was 2 mm/s, the test speed was 1 mm/s, the speed after test was 1 mm/s, the strain was 60%, and the trigger force was 5.0 g. The following parameters were obtained: hardness (g), elasticity, cohesive force and resilience.

(5) 2. Determination of Ductility of Starch Based Modeling Clay

(6) Starch based modeling clay was spread, laid flat and fixed on a sample test bench, an HDP/TPB test probe was set to descend at a speed of 1 mm/s and press down on the modeling clay at a constant speed until the modeling clay was pierced, the instantaneous Distance value at the moment when the modeling clay broke was measured, and each sample was tested repeatedly 3 times.

Example 1

(7) Provided is a preparation method of a food grade starch based modeling clay with high elasticity and high ductility. The food grade starch based modeling clay is prepared from the following formula components:

(8) TABLE-US-00003 Component Mass/g Cassava starch 160 Water 140 Food grade potassium dihydrogen 10 phosphate (stabilizer) Iodine-free edible salt 10 Sodium benzoate 0.6 Guar gum (hydrophilic colloid) 6 Glycerin (plasticizer) 40 Food grade white oil: 3# 8 Pigment titanium dioxide 5

(9) The method includes the following steps: (1) solid raw materials including 160 g of cassava starch, 10 g of potassium dihydrogen phosphate, 10 g of iodine-free edible salt and 0.6 g of a sodium benzoate preservative were added into a kneading mixer, and the kneading mixer was adjusted to mix the raw materials evenly at a rate of 40 rpm; (2) 6 g of guar gum and 60 g of water were prepared into a hydrophilic colloid solution, and the mixture prepared in step (1) was stirred with the hydrophilic colloid solution for 2 min using a disintegrator, so that the colloid and water were enabled to form a uniform colloid solution; (3) the colloid solution obtained in step (2) and 30 g of an aqueous solution were added into the kneading mixer, the kneading mixer was turned on for heating to make the temperature raised to 65 C. at a rate of 3 C./min, and pre-gelatinization was carried out for 15 min to allow starch to be gelatinized and polymerized, so that a dough-like structuredd clay ball was formed; (4) 40 g of glycerin was added to the dough-like structuredd clay ball prepared in step (3), and the mixture was continuously stirred for 10 min at a rate of 40 rpm, so as to form a plastic clay ball; (5) 8 g of food grade white oil: 3 #was added to the plastic clay ball obtained in step (4), and the mixture was continuously stirred for 10 min for kneading evenly, so as to form a shaped clay ball; and (6) 5 g of titanium dioxide and 50 g of water were prepared into a pigment solution, then the obtained pigment solution was added to the shaped clay ball prepared in step (5) and stirred for 10 min, the stirred modeling clay was poured out and allows to stand at room temperature, and then the product was packaged after cooled.

(10) The modeling clay prepared in Example 1 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 1-1 below.

(11) TABLE-US-00004 TABLE 1-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.49-0.52, qualified Density (g/cm.sup.3) 0.25-1.8 1.12-1.18, qualified After a cold resistance test, the sample returns to room Cold resistance (15 3) C./4 h temperature, and the change 0.52-0.54, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.12%-0.16%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(12) The elasticity and ductility of the starch based modeling clay prepared in Example 1 were tested according to commercially available standards. The test results are shown in Table 1-2 below.

(13) TABLE-US-00005 TABLE 1-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Test item modeling clay Starch based modeling clay Elasticity 0.168 0.291 Ductility (mm) 15.75 21.20

Example 2

(14) The only difference from Example 1 was that the guar gum in the formula of the food grade starch based modeling clay was replaced with xanthan gum, and the other parameters and preparation methods were the same as those in Example 1.

(15) The modeling clay prepared in Example 2 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 2-1 below.

(16) TABLE-US-00006 TABLE 2-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.53-0.56, qualified Density (g/cm.sup.3) 0.25-1.8 1.14-1.17, qualified Cold resistance (15 3) C./4 h After a cold resistance test, the sample returns to room temperature, and the change 0.51-0.55, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.13%-0.16%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(17) The elasticity and ductility of the starch based modeling clay prepared in Example 2 were tested according to commercially available standards. The test results are shown in Table 2-2 below.

(18) TABLE-US-00007 TABLE 2-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially Starch Test available modeling based modeling item clay clay Elasticity 0.168 0.264 Ductility 15.75 19.92 (mm)

Example 3

(19) The only difference from Example 1 was that the glycerin in the formula of the food grade starch based modeling clay was replaced with sorbitol, and the other parameters and preparation methods were the same as those in Example 1.

(20) The modeling clay prepared in Example 3 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 3-1 below.

(21) TABLE-US-00008 TABLE 3-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.50-0.54, qualified Density (g/cm.sup.3) 0.25-1.8 1.12-1.14, qualified Cold resistance (15 3) C./4 h After a cold resistance test, the sample returns to room temperature, and the change 0.51-0.56, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.12%-0.15%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no mildew after 72 h of qualified experiment

(22) The elasticity and ductility of the starch based modeling clay prepared in Example 3 were tested according to commercially available standards. The test results are shown in Table 3-2 below.

(23) TABLE-US-00009 TABLE 3-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially Starch Test available modeling based modeling item clay clay Elasticity 0.168 0.251 Ductility 15.75 18.92 (mm)

Example 4

(24) The only difference from Example 1 was that the cassava starch in the formula of the food grade starch based modeling clay was replaced with wheat starch, and the other parameters and preparation methods were the same as those in Example 1.

(25) The modeling clay prepared in Example 4 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 4-1 below.

(26) TABLE-US-00010 TABLE 4-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.53-0.58, qualified Density (g/cm.sup.3) 0.25-1.8 1.11-1.17, qualified After a cold resistance test, the sample returns to room Cold resistance (15 3) C./4 h temperature, and the change 0.51-0.57, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.11%-0.15%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(27) The elasticity and ductility of the starch based modeling clay prepared in Example 4 were tested according to commercially available standards. The test results are shown in Table 4-2 below.

(28) TABLE-US-00011 TABLE 4-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially Starch Test available modeling based modeling item clay clay Elasticity 0.168 0.236 Ductility 15.75 17.92 (mm)

Example 5

(29) The only difference from Example 1 was that the cassava starch in the formula of the food grade starch based modeling clay was replaced with glutinous rice starch, and the other parameters and preparation methods were the same as those in Example 1.

(30) The modeling clay prepared in Example 5 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 5-1 below.

(31) TABLE-US-00012 TABLE 5-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.50-0.54, qualified Density (g/cm.sup.3) 0.25-1.8 1.09-1.16, qualified After a cold resistance test, the sample returns to room Cold resistance (15 3) C./4 h temperature, and the change 0.50-0.54, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.10%-0.16%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(32) The elasticity and ductility of the starch based modeling clay prepared in Example 5 were tested according to commercially available standards. The test results are shown in Table 5-2 below.

(33) TABLE-US-00013 TABLE 5-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially Starch Test available modeling based modeling item clay clay Elasticity 0.168 0.282 Ductility 15.75 20.92 (mm)

Example 6

(34) The only difference from Example 1 was that the temperature raise in step (3) of the food grade starch based modeling clay preparation process was changed from 65 C. to 55 C., and the other parameters and preparation methods were the same as those in Example 1.

(35) The modeling clay prepared in Example 6 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 6-1 below.

(36) TABLE-US-00014 TABLE 6-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.49-0.55, qualified Density (g/cm.sup.3) 0.25-1.8 1.15-1.18, qualified Cold resistance (15 3) C./4 h After a cold resistance test, the sample returns to room temperature, and the change in its plasticity does not 0.51-0.59, qualified exceed 20% Packaging tightness Weight loss 1% 0.11%-0.14%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(37) The elasticity and ductility of the starch based modeling clay prepared in Example 6 were tested according to commercially available standards. The test results are shown in Table 6-2 below.

(38) TABLE-US-00015 TABLE 6-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially Starch Test available modeling based modeling item clay clay Elasticity 0.168 0.237 Ductility 15.75 18.91 (mm)

Example 7 (Without Hydrophilic Colloid)

(39) Provided is a preparation method of a food grade starch based modeling clay. The food grade starch based modeling clay is prepared from the following formula components:

(40) TABLE-US-00016 Component Mass/g Cassava starch 160 Water 140 Food grade potassium dihydrogen 10 phosphate (stabilizer) Iodine-free edible salt 10 Sodium benzoate 0.6 Glycerin (plasticizer) 40 Food grade white oil: 3# 8 Pigment titanium dioxide 5

(41) The method includes the following steps: (1) solid raw materials including 160 g of cassava starch, 10 g of potassium dihydrogen phosphate, 0.6 g of sodium benzoate and 10 g of iodine-free edible salt were mixed together, and a kneading mixer was adjusted to mix the raw materials evenly at a rate of 40 rpm; (2) 90 g of an aqueous solution was added into the kneading mixer of step (1), the kneading mixer was turned on for heating to make the temperature raised to 65 C. at a rate of 3 C./min, and pre-gelatinization was carried out for 15 min to allow starch to be gelatinized and polymerized, so that a dough-like structuredd clay ball was formed; (3) 40 g of glycerin was added to the clay ball prepared in step (2), and the mixture was continuously stirred for 10 min at a rate of 40 rpm, so as to form a plastic clay ball; (4) 8 g of food grade white oil: 3 #was added to the clay ball prepared in step (3), and the mixture was continuously stirred for 10 min for fully and evenly kneading, so as to form shaped clay; and (5) 5 g of titanium dioxide and 50 g of water were prepared into a pigment solution, then the obtained pigment solution was added to the shaped clay prepared in step (4) and stirred for 10 min, the stirred modeling clay was poured out and allowed to stand at room temperature, and then the product was packaged after cooled.

(42) The modeling clay prepared in Example 7 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 7-1 below.

(43) TABLE-US-00017 TABLE 7-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has no obvious cracks after being folded in cracks after being folded in half half Plasticity 0.4-1.0 0.50-0.54, qualified Density (g/cm.sup.3) 0.25-1.8 1.10-1.14, qualified After a cold resistance test, the sample returns to room Cold resistance (15 3) C./4 h temperature, and the change 0.50-0.54, qualified in its plasticity does not exceed 20% Packaging tightness Weight loss 1% 0.10%-0.12%, qualified Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(44) The elasticity and ductility of the starch based modeling clay prepared in Example 7 were tested according to commercially available standards. The test results are shown in Table 7-2 below.

(45) TABLE-US-00018 TABLE 7-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.184 Ductility (mm) 15.75 17.62

(46) Example 7 differs from Example 1 in that no hydrophilic colloid is added. The modeling clay product prepared in Example 7 has a smooth surface and uniform color. Its plasticity meets the standards of Modeling Clay, and its elasticity and ductility exceed those of commercially available modeling clay.

Comparative Example 1

(47) Provided is a preparation method of a food grade starch based modeling clay. The starch based modeling clay is prepared from the following formula components:

(48) TABLE-US-00019 Component Mass/g Corn starch 160 Water 140 Food grade potassium dihydrogen phosphate (stabilizer) 10 Iodine-free edible salt 10 Sodium benzoate 0.6 Guar gum (hydrophilic colloid) 6 Glycerin (plasticizer) 40 Food grade white oil: 3# 8 Titanium dioxide 5

(49) The method specifically includes the following steps: (1) solid raw materials including 160 g of corn starch, 10 g of potassium dihydrogen phosphate, 10 g of iodine-free edible salt and 0.6 g of sodium benzoate were added into a kneading mixer, and the kneading mixer was adjusted to mix the raw materials evenly at a rate of 40 rpm; (2) 6 g of guar gum and 60 g of water were prepared into a hydrophilic colloid solution, and the mixture prepared in step (1) was stirred with the hydrophilic colloid solution for 2 min using a disintegrator, so that the colloid and water were enabled to form a uniform colloid solution; (3) the colloid solution obtained in step (2) and 30 g of an aqueous solution were added into the kneading mixer, the kneading mixer was turned on for heating to make the temperature raised to 65 C. at a rate of 3 C./min, and pre-gelatinization was carried out for 15 min to allow starch to be gelatinized and polymerized, so that dough-like structured modeling clay was formed; (4) 40 g of glycerin was added to the dough-like structured modeling clay prepared in step (3), and the mixture was continuously stirred for 10 min at a rate of 40 rpm, so as to form plastic modeling clay; (5) 8 g of food grade white oil: 3 #was added to the modeling clay obtained in step (4), and the mixture was continuously stirred for 10 min for evenly kneading the starch based modeling clay, so as to form shaped modeling clay; and (6) 5 g of titanium dioxide and 50 g of water were prepared into a pigment solution, then the obtained pigment solution was added to the shaped modeling clay prepared in step (5) and stirred for 10 min, the stirred modeling clay was poured out and allowed to stand at room temperature, and then the product was packaged after cooled.

(50) The modeling clay prepared in Comparative Example 1 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 8-1 below.

(51) TABLE-US-00020 TABLE 8-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has obvious cracks after being folded cracks after being folded in half in half Plasticity 0.4-1.0 Unqualified Density (g/cm.sup.3) 0.25-1.8 0.74-0.90, qualified Cold resistance After a cold resistance test, Unqualified (15 3) C./4 h the sample returns to room temperature, and the change in its plasticity does not exceed 20% Packaging Weight loss 1% 0.12%-0.16%, qualified tightness Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(52) The elasticity of the starch based modeling clay prepared in Comparative Example 1 was tested according to commercially available standards. The test results are shown in Table 8-2 below.

(53) TABLE-US-00021 TABLE 8-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.087 Ductility (mm) 15.75 7.10

(54) The product obtained in Comparative Example 1 has uniform appearance and color, but is poor in internal bonding force. Its elasticity and plasticity cannot meet the performance standards of modeling clay.

Comparative Example 2

(55) The only difference from Example 1 was that the cassava starch in the formula of the food grade starch based modeling clay was replaced with potato starch, and the other parameters and preparation methods were the same as those in Example 1.

(56) The modeling clay prepared in Comparative Example 2 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 9-1 below.

(57) TABLE-US-00022 TABLE 9-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has obvious cracks after being folded cracks after being folded in half in half Plasticity 0.4-1.0 Unqualified Density (g/cm.sup.3) 0.25-1.8 Unqualified Cold resistance After a cold resistance test, Unqualified (15 3) C./4 h the sample returns to room temperature, and the change in its plasticity does not exceed 20% Packaging Weight loss 1% Unqualified tightness Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(58) The elasticity of the starch based modeling clay prepared in Comparative Example 2 was tested according to commercially available standards. The test results are shown in Table 9-2 below.

(59) TABLE-US-00023 TABLE 9-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.087 Ductility (mm) 15.75 None

(60) The product obtained in Comparative Example 2 has uniform appearance and color, but is poor in internal bonding force. Its elasticity and plasticity cannot meet the performance standards of modeling clay.

(61) From the results of Example 1 and Comparative Examples 1 and 2, it can be seen that the starch based modeling clay prepared from different types of starch can meet different modeling clay standards. Some starch can be prepared into starch based modeling clay through heat treatment to meet the industry standards and its elasticity higher than that of commercially available modeling clay. However, the modeling clay prepared by some starch is poor in viscoelasticity and thus cannot meet the standards of modeling clay at all.

Comparative Example 3

(62) The only difference from Example 1 was that the temperature raise in step (3) of the food grade starch based modeling clay preparation process was changed from 65 C. to 45 C., and the other parameters and preparation methods were the same as those in Example 1.

(63) The modeling clay prepared in Comparative Example 3 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 10-1 below.

(64) TABLE-US-00024 TABLE 10-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has obvious cracks after being folded cracks after being folded in half in half Plasticity 0.4-1.0 Unqualified Density (g/cm.sup.3) 0.25-1.8 1.09-1.13, qualified Cold resistance After a cold resistance test, Unqualified (15 3) C./4 h the sample returns to room temperature, and the change in its plasticity does not exceed 20% Packaging Weight loss 1% 0.10%-0.12%, qualified tightness Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(65) The elasticity of the starch based modeling clay prepared in Comparative Example 3 was tested according to commercially available standards. The test results are shown in Table 10-2 below.

(66) TABLE-US-00025 TABLE 10-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.117 Ductility (mm) 15.75 6.74

(67) The product obtained in Comparative Example 3 has a rough appearance and non-uniform color, and is poor in cohesive force. The product is prone to cracking and hardening.

Comparative Example 4

(68) The only difference from Example 1 was that the temperature raise in step (3) of the food grade starch based modeling clay preparation process was changed from 65 C. to 85 C., and the other parameters and preparation methods were the same as those in Example 1.

(69) The modeling clay prepared in Comparative Example 4 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 11-1 below.

(70) TABLE-US-00026 TABLE 11-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has obvious cracks after being folded cracks after being folded in half in half Plasticity 0.4-1.0 Unqualified Density (g/cm.sup.3) 0.25-1.8 1.29-1.31, qualified Cold resistance After a cold resistance test, Unqualified (15 3) C./4 h the sample returns to room temperature, and the change in its plasticity does not exceed 20% Packaging Weight loss 1% Unqualified tightness Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(71) The elasticity of the starch based modeling clay prepared in Comparative Example 4 was tested according to commercially available standards. The test results are shown in Table 11-2 below.

(72) TABLE-US-00027 TABLE 11-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.157 Ductility (mm) 15.75 4.91

(73) The product obtained in Comparative Example 4 has a smooth appearance, but it severely agglomerates. Furthermore, the starch reacts at high temperature, resulting in gelation; and therefore, the product is poor in adhesion and cannot be shaped.

(74) From the results of Example 1 and Comparative Examples 3 and 4, it can be seen that the degree of starch gelatinization has a significant impact on the elasticity and ductility of the modeling clay during the preparation process. For the same type of starch, when subjected to heat treatment at 45 C. or 85 C., the resulting modeling clay is poor in viscoelasticity and cannot meet the standards of modeling clay at all. Only when the temperature is controlled within the range of 55-65 C., the degree of starch gelatinization can make the prepared modeling clay meet the standards, and the elasticity and ductility of the modeling clay are significantly higher than those of commercially available modeling clay.

Comparative Example 5

(75) Provided is a preparation method of a food grade starch based modeling clay. The starch based modeling clay is prepared from the following formula components:

(76) TABLE-US-00028 Component Mass/g Cassava starch 160 Water 140 Food grade potassium dihydrogen phosphate (stabilizer) 10 Iodine-free edible salt 10 Sodium benzoate 0.6 Guar gum (hydrophilic colloid) 6 Glycerin (plasticizer) 40 Food grade white oil: 3# 8 Titanium dioxide 5

(77) The method specifically includes the following steps: (1) cassava starch was sterilized by irradiation with -rays at a radiation dosage of 2-5 KGy; (2) water in a mixing tank was heated up to 65 C., and then food grade potassium dihydrogen phosphate was dissolved in the water for later use; (3) the remaining raw materials were added into the mixing tank of step (2), stirred continuously and kneaded evenly; (4) the stirred modeling clay was poured out and placed at room temperature for 48 h; and (5) the modeling clay was placed in a molding device and encapsulated to obtain the starch based modeling clay.

(78) The modeling clay prepared in Comparative Example 5 was tested according to the industry standards QB/T 2960-2008 of Modeling Clay. The test results are shown in Table 12-1 below.

(79) TABLE-US-00029 TABLE 12-1 Test results of starch based modeling clay Test item Technical requirement Test result Appearance Smooth surface, uniform Smooth surface, uniform color, without obvious color, without obvious impurities impurities Cracking property A sample has no obvious A sample has obvious cracks after being folded cracks after being folded in half in half Plasticity 0.4-1.0 Unqualified Density (g/cm.sup.3) 0.25-1.8 1.29-1.31, qualified Cold resistance After a cold resistance test, Unqualified (15 3) C./4 h the sample returns to room temperature, and the change in its plasticity does not exceed 20% Packaging Weight loss 1% 0.10%-0.12%, qualified tightness Mildew resistance At (30 3) C. and relative No mildew after 72 h, humidity 75%, there is no qualified mildew after 72 h of experiment

(80) The elasticity of the starch based modeling clay prepared in Comparative Example 5 was tested according to commercially available standards. The test results are shown in Table 12-2 below.

(81) TABLE-US-00030 TABLE 12-2 Test results of elasticity and ductility of starch based modeling clay Test result Commercially available Starch based Test item modeling clay modeling clay Elasticity 0.168 0.125 Ductility (mm) 15.75 10.14

(82) The difference between Comparative Example 5 and Example 1 lines in the different preparation processes. The starch based modeling clay prepared in Comparative Example 5 is smooth in surface, but is poor in the internal bonding force, and the starch is not well bonded to the other components. In terms of performance, there are problems such as poor plasticity and easy cracking when getting dry.

(83) The preferred examples of the present disclosure disclosed above are merely to aid in the illustration of the present disclosure. The preferred examples are not exhaustive in all details, nor are they intended to limit the present disclosure to only the specific embodiments described. Obviously, many modifications and variations are possible in light of the contents of this description. These examples are selected and described in detail in this description to better explain the principles and practical applications of the present disclosure, so that those skilled in the art can well understand and utilize the present disclosure. The present disclosure is to be limited only by the Claims and their full scope and equivalents.