Consumer properties of biodegradable edible cups for hot drinks

Introduction. Determining the biodegradable edible cup consumer properties will allow finding an ecological alternative to disposable cups for hot drinks. Materials and methods. Butter cookies were made in the shape of a cup, followed by the application of a waterproof layer, the basis of which was pectin or polyvinyl alcohol. A 10-point scale for evaluating cups by individual indicators was developed, and the Harrington's function was used. Results and discussion. Biodegradable edible cups in terms of organoleptic, ergonomic and geometric parameters fully correspond to disposable cups that are currently used. Due to the thicker walls and the material (biscuits) properties, the edible cup allows you to hold a cup with a hot drink in your hands without an additional layer. The absence of an additional layer is important from an economic and environmental point of view. The edible cup could keep the drink inside from 20 minutes to 1 hour. The cup appearance did not change under the influence of drinks at different temperatures: 10–15 °C (Glaze, Frappe, Cold Americano, Ice Cream), warm, 60–65 °C (Latte, Cappuccino, Mochaccino, Macchiato, Flat White, Raff) and hot, 85–90 °С (Americano, Espresso and their varieties). The biodegradable edible cup is resistant to acetic acid and ethyl alcohol that is important because some types of coffee-based drinks require the addition of alcoholic beverages, in particular, Irish coffee, Farisei, Karsk, Coffee punch. The cups can be used for a wide drinks range with a temperature from 10 to 90 °C. It has excellent ergonomic performance and is environmentally friendly, as it can be decomposed like any other confectionery product. Conclusions. The biodegradable edible cup has excellent ergonomic indicators, is environmentally friendly because it can be easily decomposed like any other confectionery.