CA2438636C - Food grade colored fluids for printing on edible substrates - Google Patents
Food grade colored fluids for printing on edible substrates Download PDFInfo
- Publication number
- CA2438636C CA2438636C CA2438636A CA2438636A CA2438636C CA 2438636 C CA2438636 C CA 2438636C CA 2438636 A CA2438636 A CA 2438636A CA 2438636 A CA2438636 A CA 2438636A CA 2438636 C CA2438636 C CA 2438636C
- Authority
- CA
- Canada
- Prior art keywords
- colored fluid
- food grade
- colored
- fluid
- glycerine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000012530 fluid Substances 0.000 title claims abstract description 314
- 235000013305 food Nutrition 0.000 title claims abstract description 232
- 239000000758 substrate Substances 0.000 title claims abstract description 33
- 238000007639 printing Methods 0.000 title description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 120
- 239000000975 dye Substances 0.000 claims abstract description 117
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 72
- 235000011187 glycerol Nutrition 0.000 claims abstract description 60
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 28
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims description 57
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 34
- 235000013772 propylene glycol Nutrition 0.000 claims description 32
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 claims description 31
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 24
- 239000003086 colorant Substances 0.000 claims description 19
- 238000007641 inkjet printing Methods 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 14
- 229930182559 Natural dye Natural products 0.000 claims description 14
- 239000000978 natural dye Substances 0.000 claims description 14
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims description 11
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 9
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims description 8
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 claims description 8
- 235000012970 cakes Nutrition 0.000 claims description 6
- 235000012730 carminic acid Nutrition 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 5
- 244000208874 Althaea officinalis Species 0.000 claims description 4
- 235000006576 Althaea officinalis Nutrition 0.000 claims description 4
- 240000001972 Gardenia jasminoides Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- DGQLVPJVXFOQEV-JNVSTXMASA-N carminic acid Chemical compound OC1=C2C(=O)C=3C(C)=C(C(O)=O)C(O)=CC=3C(=O)C2=C(O)C(O)=C1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DGQLVPJVXFOQEV-JNVSTXMASA-N 0.000 claims description 4
- 235000014510 cooky Nutrition 0.000 claims description 4
- 235000012495 crackers Nutrition 0.000 claims description 4
- 235000001035 marshmallow Nutrition 0.000 claims description 4
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 claims description 4
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 claims description 4
- 229960002216 methylparaben Drugs 0.000 claims description 4
- 239000004405 propyl p-hydroxybenzoate Substances 0.000 claims description 4
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 claims description 4
- 229960003415 propylparaben Drugs 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000013975 turmeric oleoresin Nutrition 0.000 claims description 4
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 3
- 206010039509 Scab Diseases 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 235000012180 bread and bread product Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000015218 chewing gum Nutrition 0.000 claims description 3
- 229940112822 chewing gum Drugs 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000009627 gardenia yellow Substances 0.000 claims description 3
- 235000014168 granola/muesli bars Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 235000015108 pies Nutrition 0.000 claims description 3
- 235000012789 taco shells Nutrition 0.000 claims description 3
- 235000012773 waffles Nutrition 0.000 claims description 3
- 235000012677 beetroot red Nutrition 0.000 claims description 2
- 239000001081 curcuma longa l. root oleoresin Substances 0.000 claims description 2
- 150000002334 glycols Chemical class 0.000 abstract description 8
- 238000009472 formulation Methods 0.000 description 29
- 239000000976 ink Substances 0.000 description 23
- 239000012535 impurity Substances 0.000 description 22
- 229960004063 propylene glycol Drugs 0.000 description 22
- 150000003839 salts Chemical class 0.000 description 16
- 239000000654 additive Substances 0.000 description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000000284 extract Substances 0.000 description 12
- 150000001875 compounds Chemical class 0.000 description 11
- 230000005484 gravity Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 10
- 239000000979 synthetic dye Substances 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 7
- -1 isopropanol Chemical compound 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 150000001298 alcohols Chemical class 0.000 description 5
- 230000002939 deleterious effect Effects 0.000 description 5
- 235000013882 gravy Nutrition 0.000 description 5
- 230000008821 health effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 229910052938 sodium sulfate Inorganic materials 0.000 description 5
- 235000011152 sodium sulphate Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 4
- 239000006184 cosolvent Substances 0.000 description 4
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 description 4
- 235000012732 erythrosine Nutrition 0.000 description 4
- 239000004174 erythrosine Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 235000012741 allura red AC Nutrition 0.000 description 3
- 239000004191 allura red AC Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000003607 modifier Substances 0.000 description 3
- 239000000974 natural food coloring agent Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- KVMUSGMZFRRCAS-UHFFFAOYSA-N sodium;5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)diazenyl]-4h-pyrazole-3-carboxylic acid Chemical compound [Na+].OC(=O)C1=NN(C=2C=CC(=CC=2)S(O)(=O)=O)C(=O)C1N=NC1=CC=C(S(O)(=O)=O)C=C1 KVMUSGMZFRRCAS-UHFFFAOYSA-N 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
- 235000012756 tartrazine Nutrition 0.000 description 3
- 239000004149 tartrazine Substances 0.000 description 3
- 235000015192 vegetable juice Nutrition 0.000 description 3
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 244000163122 Curcuma domestica Species 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- RZSYLLSAWYUBPE-UHFFFAOYSA-L Fast green FCF Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC(O)=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 RZSYLLSAWYUBPE-UHFFFAOYSA-L 0.000 description 2
- 240000004658 Medicago sativa Species 0.000 description 2
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 244000274883 Urtica dioica Species 0.000 description 2
- 235000009108 Urtica dioica Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000012791 bagels Nutrition 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000006172 buffering agent Substances 0.000 description 2
- 239000004106 carminic acid Substances 0.000 description 2
- 229940114118 carminic acid Drugs 0.000 description 2
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 description 2
- 150000001805 chlorine compounds Chemical class 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- 235000019329 dioctyl sodium sulphosuccinate Nutrition 0.000 description 2
- 229960000878 docusate sodium Drugs 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 150000002739 metals Chemical class 0.000 description 2
- TWXDDNPPQUTEOV-FVGYRXGTSA-N methamphetamine hydrochloride Chemical compound Cl.CN[C@@H](C)CC1=CC=CC=C1 TWXDDNPPQUTEOV-FVGYRXGTSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000013618 particulate matter Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000012177 snack cakes Nutrition 0.000 description 2
- APSBXTVYXVQYAB-UHFFFAOYSA-M sodium docusate Chemical compound [Na+].CCCCC(CC)COC(=O)CC(S([O-])(=O)=O)C(=O)OCC(CC)CCCC APSBXTVYXVQYAB-UHFFFAOYSA-M 0.000 description 2
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 2
- 235000012751 sunset yellow FCF Nutrition 0.000 description 2
- 239000004173 sunset yellow FCF Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000012184 tortilla Nutrition 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 241001444061 Aronia x prunifolia Species 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 101100352919 Caenorhabditis elegans ppm-2 gene Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000018735 Sambucus canadensis Nutrition 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000011481 absorbance measurement Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000003868 ammonium compounds Chemical class 0.000 description 1
- ZXVOCOLRQJZVBW-UHFFFAOYSA-N azane;ethanol Chemical class N.CCO ZXVOCOLRQJZVBW-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- WMPOZLHMGVKUEJ-UHFFFAOYSA-N decanedioyl dichloride Chemical class ClC(=O)CCCCCCCCC(Cl)=O WMPOZLHMGVKUEJ-UHFFFAOYSA-N 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- HPNMFZURTQLUMO-UHFFFAOYSA-N diethylamine Chemical class CCNCC HPNMFZURTQLUMO-UHFFFAOYSA-N 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000007124 elderberry Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000003948 formamides Chemical class 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 235000013761 grape skin extract Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000001043 yellow dye Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0089—Coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0071—Process features in the making of dyestuff preparations; Dehydrating agents; Dispersing agents; Dustfree compositions
- C09B67/0083—Solutions of dyes
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D11/00—Inks
- C09D11/30—Inkjet printing inks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
Abstract
Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt.% of the colored fluid and water makes up no more than about 35 wt.% of the colored fluid.
Description
Atty. Dkt. No.: 081583:0281 FOOD GRADE COLORED FLUIDS FOR
PRINTING ON EDIBLE SUBSTRATES
BACKGROUND
[0001] Ink jet printing is a printing application with the potential for wide use in decorating the surfaces of food items. However, in order to be suitable for use on foods, ink formulations should be food grade formulations, should be compatible with the food surfaces onto which they will be applied, and should have properties (e.g., viscosities, surface tensions, smear resistance, solubilities, drying times) that make them suitable for use with ink jet printers. Few presently available inks meet all of these limitations. For example, many ink jet ink formulations include compounds that cause deleterious health effects when ingested by humans. Other ink formulations have high water contents, resulting in viscosities that are too low to permit the inks to be successfully jetted onto an edible surface. Still other ink jet ink formulations are incapable of being printed directly onto a food substrate without smearing or image bleed. One solution that has been used to deal with this latter problem is to print a decoration onto an edible paper, such as rice paper, and then to apply the decorated paper to a food item. Unfortunately, this process involves multiple processing steps and is not well suited for use with food items of all shapes and sizes. Thus, a need exists for a food grade coloring formulation that can be printed directly onto the surfaces of a variety of food items to produce a high quality image using ink jet printing technology.
SUMMARY
PRINTING ON EDIBLE SUBSTRATES
BACKGROUND
[0001] Ink jet printing is a printing application with the potential for wide use in decorating the surfaces of food items. However, in order to be suitable for use on foods, ink formulations should be food grade formulations, should be compatible with the food surfaces onto which they will be applied, and should have properties (e.g., viscosities, surface tensions, smear resistance, solubilities, drying times) that make them suitable for use with ink jet printers. Few presently available inks meet all of these limitations. For example, many ink jet ink formulations include compounds that cause deleterious health effects when ingested by humans. Other ink formulations have high water contents, resulting in viscosities that are too low to permit the inks to be successfully jetted onto an edible surface. Still other ink jet ink formulations are incapable of being printed directly onto a food substrate without smearing or image bleed. One solution that has been used to deal with this latter problem is to print a decoration onto an edible paper, such as rice paper, and then to apply the decorated paper to a food item. Unfortunately, this process involves multiple processing steps and is not well suited for use with food items of all shapes and sizes. Thus, a need exists for a food grade coloring formulation that can be printed directly onto the surfaces of a variety of food items to produce a high quality image using ink jet printing technology.
SUMMARY
[0002] Food grade colored fluids for use in printing on edible substrates, methods for applying the food grade colored fluids directly to edible substrates, and edible substrates having the colored fluids applied thereto are provided. The food grade colored fluids are typically made from food grade dyes and glycols and optionally water and/or glycerine. The food grade colored fluids have characteristics that render them suitable for printing directly onto the surfaces of a variety of edible substrates.
001.1449822.1 Atty. Dkt. No.: 081583:0281 In particular, the food grade colored fluids may be suitable for printing with ink jet printers, including piezoelectric ink jet printers. As used herein, the phrase "food grade" means that up to specified amounts of the particular compound can be ingested by a human without generally causing deleterious health effects. Examples of food grade compounds include those compounds "generally recognized as safe"
("GRAS") by the United States Food and Drug Administration ("FDA") and colorants approved by the FDA for use in foods for human consumption. In particular, food safe compounds include those compounds listed as approved under 21 C.F.R. ~~ 73, 74, 172, 182 and 184.
001.1449822.1 Atty. Dkt. No.: 081583:0281 In particular, the food grade colored fluids may be suitable for printing with ink jet printers, including piezoelectric ink jet printers. As used herein, the phrase "food grade" means that up to specified amounts of the particular compound can be ingested by a human without generally causing deleterious health effects. Examples of food grade compounds include those compounds "generally recognized as safe"
("GRAS") by the United States Food and Drug Administration ("FDA") and colorants approved by the FDA for use in foods for human consumption. In particular, food safe compounds include those compounds listed as approved under 21 C.F.R. ~~ 73, 74, 172, 182 and 184.
[0003] The colored fluids may contain substantial amounts of food grade glycols, such as 1,2-propanediol. In some embodiments, the colored fluids include at least about 10 weight percent (wt.%) food grade glycol. This includes embodiments where the colored fluids include at least about 25 wt.% food grade glycol and further includes embodiments where the colored fluids include at least about 40 wt.%
food grade glycol. In addition to the food grade glycols, the colored fluids may optionally include water, glycerine or a mixture of water and glycerine. In one typical embodiment, the food grade glycol and any water or glycerine present account for at least about 90 wt.% of the food grade colored fluid.
food grade glycol. In addition to the food grade glycols, the colored fluids may optionally include water, glycerine or a mixture of water and glycerine. In one typical embodiment, the food grade glycol and any water or glycerine present account for at least about 90 wt.% of the food grade colored fluid.
[0004] The food grade colored fluids may be prepared with a low water content.
For example, in some embodiments the food grade colored fluids may contain no more than about 35 wt.% water. This includes embodiments where the colored fluids contain no more than about 20 wt.% water, further includes embodiments where the colored fluids contain no more than about 5 wt.% water. The food grade colored fluids may be free of or substantially free of water, e.g. having a water content of no more than about 1 wt.%. In these compositions, any water present may be due solely or partially to water absorbed from the air under humid conditions andlor water introduced as an impurity or minor component of one of the dyes or solvents that make up the colored fluids. It is advantageous to limit the amount of water present in the colored fluids because a high water content tends to decrease the viscosity of the oo~.~aasszz.~
Atty. Dkt. No.: 081583:0281 fluids, rendering them less suitable for use in some printing applications, such as ink jet printing applications where elevated jetting temperatures are used.
For example, in some embodiments the food grade colored fluids may contain no more than about 35 wt.% water. This includes embodiments where the colored fluids contain no more than about 20 wt.% water, further includes embodiments where the colored fluids contain no more than about 5 wt.% water. The food grade colored fluids may be free of or substantially free of water, e.g. having a water content of no more than about 1 wt.%. In these compositions, any water present may be due solely or partially to water absorbed from the air under humid conditions andlor water introduced as an impurity or minor component of one of the dyes or solvents that make up the colored fluids. It is advantageous to limit the amount of water present in the colored fluids because a high water content tends to decrease the viscosity of the oo~.~aasszz.~
Atty. Dkt. No.: 081583:0281 fluids, rendering them less suitable for use in some printing applications, such as ink jet printing applications where elevated jetting temperatures are used.
[0005) Although not a necessary ingredient, glycerine is a useful co-solvent because many of the food grade dyes used in the colored fluids exhibit high solubility in glycerine. Typically, when glycerine is present, it makes up at least about 3 wt.% of the colored fluid. This includes embodiments where glycerine makes up at least about wt.% of the colored fluid, further includes embodiments where glycerine makes up at Least about 20 wt.% of the colored fluid, and still further includes embodiments where glycerine makes up at least about 30 wt.% of the colored fluid. The amount of glycerine present, if any, will depend on a variety of factors, including the extent to which the food grade dyes are soluble in the food grade glycols. Thus, some of the colored fluids may contain a relatively small amount of glycerine (e.g. about 2 to 10 wt.%) and others may contain a larger amount of glycerine (e.g. about 30 to 45 wt.%).
In still other embodiments, glycerine is present in intermediate quantities (e.g. about 12 to 18 wt.%).
In still other embodiments, glycerine is present in intermediate quantities (e.g. about 12 to 18 wt.%).
[0006] The food grade dyes used to produce the colored fluids may include synthetic dyes, natural dyes, or combinations thereof. As used herein, the term "dye"
denotes dyes which are soluble in water and/or in the other cosolvents, which contain substantial amounts of glycols and/or glycerine, employed in the present colored fluids. In some embodiments, the colored fluids may be substantially free of insoluble materials. Suitable synthetic dyes for use in the present coloring fluids include food grade FD&C dyes, such as FD&C Red #3, FD&C Red #40, FD&C
Yellow #5, FD&C Yellow #6, FD&C Blue #1, and FD&C Green #3. Suitable natural dyes include turmeric oleoresins, cochineal extracts, gardenia extracts, and natural colors derived from vegetable juices. Other specific examples of suitable natural dyes include, but are not limited to, beet extract, grape skin extract, and chlorophyll containing extracts (e.g. nettle extract, alfalfa extract and spinach extract). To achieve a desired color tint or shade, the colored liquids may include mixtures of more than one synthetic and/or natural food grade dye. In a typical embodiment, the colored fluids contain about 0.1 to 10 wt.% food grade dye on a dissolved solids basis (dsb).
001.1449822.1 Atty. Dkt. No.: 081583:0281 This includes embodiments where the colored fluids contain about 0.5 to 7.5 wt.%
(dsb) food grade dye and further includes embodiments where the colored fluids contain about 0.5 to 5 wt.% (dsb) food grade dyes.
denotes dyes which are soluble in water and/or in the other cosolvents, which contain substantial amounts of glycols and/or glycerine, employed in the present colored fluids. In some embodiments, the colored fluids may be substantially free of insoluble materials. Suitable synthetic dyes for use in the present coloring fluids include food grade FD&C dyes, such as FD&C Red #3, FD&C Red #40, FD&C
Yellow #5, FD&C Yellow #6, FD&C Blue #1, and FD&C Green #3. Suitable natural dyes include turmeric oleoresins, cochineal extracts, gardenia extracts, and natural colors derived from vegetable juices. Other specific examples of suitable natural dyes include, but are not limited to, beet extract, grape skin extract, and chlorophyll containing extracts (e.g. nettle extract, alfalfa extract and spinach extract). To achieve a desired color tint or shade, the colored liquids may include mixtures of more than one synthetic and/or natural food grade dye. In a typical embodiment, the colored fluids contain about 0.1 to 10 wt.% food grade dye on a dissolved solids basis (dsb).
001.1449822.1 Atty. Dkt. No.: 081583:0281 This includes embodiments where the colored fluids contain about 0.5 to 7.5 wt.%
(dsb) food grade dye and further includes embodiments where the colored fluids contain about 0.5 to 5 wt.% (dsb) food grade dyes.
[0007] Because they are intended for use on edible substrates, the colored fluids are desirably made with high purity food grade dyes. For example, the food grade dyes used in the colored fluids may be at least about 85 wt.% pure. That is, the dyes may contain no more than about 15 wt.% contaminants and impurities, including moisture.
In some instances, the food grade dyes are at least about 87 wt.% pure.
Alternatively, the purity of the dyes may be analyzed on a strictly dry weight basis, in which case the food grade dyes are desirably at least about 92 wt.% pure. In some embodiments the food grade dyes are at least about 95 wt.% pure when analyzed on a dry weight basis. This includes embodiments where the food grade dyes are at least about wt.% pure when analyzed on a dry weight basis.
In some instances, the food grade dyes are at least about 87 wt.% pure.
Alternatively, the purity of the dyes may be analyzed on a strictly dry weight basis, in which case the food grade dyes are desirably at least about 92 wt.% pure. In some embodiments the food grade dyes are at least about 95 wt.% pure when analyzed on a dry weight basis. This includes embodiments where the food grade dyes are at least about wt.% pure when analyzed on a dry weight basis.
[0008) Inorganic salts, such as sodium chloride and sodium sulfate, are examples of common impurities found in food grade dyes, such as food grade FD&C dyes.
Unfortunately, fluids having elevated salt contents may be corrosive to printer parts and lead to shorter printer lifetimes. Therefore, it is typically advantageous to use food grade dyes having a low inorganic salt content, or at least a low chloride and/or sulfate ion content, in the preparation of the colored fluids. In some exemplary embodiments, the colored fluids contain one or more synthetic food grade dyes having an inorganic salt content, and more specifically in some instances a chloride and/or sulfate ion content, of no more than about 0.5 wt.%. This includes embodiments where the colored fluids contain one or more synthetic food grade dyes having an inorganic salt content, or at least a chloride and/or sulfate ion content, of no more than about 0.2 wt.% desirably no more than about 0.1 wt:%. The salt (e.g.
chloride and or sulfate ion) impurity level in the synthetic food grade will desirably be no more than about 1000 ppm. In some embodiments, the impurity level will be no more than about 500 ppm and in still other embodiments the impurity level will be no more than about 100 ppm.
001.1449822.1 Atty. Dkt. No.: 081583:0281 [0009) In addition to food grade dyes and glycols and any optional glycerine and/or water, the food grade colored fluids may contain various food grade additives, such as surface tension modifiers, thickening agents, antioxidants, preservatives, buffering agents, and antimicrobial agents. These additional additives are typically present in small quantities, for example, no more than about 10 wt.% and desirably no more than about 5 wt.%. Lower alcohols (i.e. alcohols having one to six carbon atoms), such as isopropanol, ethanol, n-butyl alcohol, and i-butyl alcohol, or mixtures thereof are examples of additives that might be present in limited amounts in the colored fluids. The lower alcohols may be used as surface tension modifiers and will generally be present in amounts of no more than about 10 wt.%. This includes embodiments where the lower alcohols are present in amounts of no more than about wt.% and further includes embodiments where the lower alcohols are present in amounts of no more than about 0.5 wt.%.
Unfortunately, fluids having elevated salt contents may be corrosive to printer parts and lead to shorter printer lifetimes. Therefore, it is typically advantageous to use food grade dyes having a low inorganic salt content, or at least a low chloride and/or sulfate ion content, in the preparation of the colored fluids. In some exemplary embodiments, the colored fluids contain one or more synthetic food grade dyes having an inorganic salt content, and more specifically in some instances a chloride and/or sulfate ion content, of no more than about 0.5 wt.%. This includes embodiments where the colored fluids contain one or more synthetic food grade dyes having an inorganic salt content, or at least a chloride and/or sulfate ion content, of no more than about 0.2 wt.% desirably no more than about 0.1 wt:%. The salt (e.g.
chloride and or sulfate ion) impurity level in the synthetic food grade will desirably be no more than about 1000 ppm. In some embodiments, the impurity level will be no more than about 500 ppm and in still other embodiments the impurity level will be no more than about 100 ppm.
001.1449822.1 Atty. Dkt. No.: 081583:0281 [0009) In addition to food grade dyes and glycols and any optional glycerine and/or water, the food grade colored fluids may contain various food grade additives, such as surface tension modifiers, thickening agents, antioxidants, preservatives, buffering agents, and antimicrobial agents. These additional additives are typically present in small quantities, for example, no more than about 10 wt.% and desirably no more than about 5 wt.%. Lower alcohols (i.e. alcohols having one to six carbon atoms), such as isopropanol, ethanol, n-butyl alcohol, and i-butyl alcohol, or mixtures thereof are examples of additives that might be present in limited amounts in the colored fluids. The lower alcohols may be used as surface tension modifiers and will generally be present in amounts of no more than about 10 wt.%. This includes embodiments where the lower alcohols are present in amounts of no more than about wt.% and further includes embodiments where the lower alcohols are present in amounts of no more than about 0.5 wt.%.
[0010] The colored fluids desirably have properties that render them suitable for use as printing inks in various types of printers, including ink jet printers which utilize piezoelectric printheads. Viscosity is one property of the colored fluids that may be controlled to produce fluids suitable for ink jet printing. It is. generally desirable for the colored fluids to have a viscosity of about 8 to 14 centipoise (cps) at the jetting temperature at which the printing is to take place. In some embodiments, the colored fluids have a viscosity of 8 to 12 cps at the desired jetting temperature.
Typical jetting temperatures may range from room temperature, about 25°C, to elevated temperatures of at least about 80°C or even higher. Typical elevated jetting temperatures may range from about 50 to 70°C. For example, a colored fluid may have a viscosity of about 8 to 14 cps at a jetting temperature of 60°C.
Alternatively, a colored fluid may have a viscosity of about 8 to 14 cps at a jetting temperature of 25°C.
Typical jetting temperatures may range from room temperature, about 25°C, to elevated temperatures of at least about 80°C or even higher. Typical elevated jetting temperatures may range from about 50 to 70°C. For example, a colored fluid may have a viscosity of about 8 to 14 cps at a jetting temperature of 60°C.
Alternatively, a colored fluid may have a viscosity of about 8 to 14 cps at a jetting temperature of 25°C.
(0011] The colored fluids presented herein desirably, but not necessarily, exhibit Newtonian viscosities, that is, viscosities that do not change with shear rate. In particular, the colored fluids may exhibit a Brookfield viscosity that changes by no more than about 2 cps with a shear rate increase from about 15 to 45 rpm when 001.1449822.1 Atty. Dkt. No.: 081583:0281 measured at a temperature selected from a temperature in the range of 20 to 70°C
(e.g., 60°C). In some embodiments, the colored fluids exhibit a Brookfield viscosity that changes by no more than about 1 cps and in still other embodiments, the colored fluids exhibit a Brookfield viscosity that changes by no more than about 0.5 cps with a shear rate increase from about 15 to 45 rpm when measured at a temperature selected from a temperature in the range of 20 to 70°C (e.g., 60°C).
(e.g., 60°C). In some embodiments, the colored fluids exhibit a Brookfield viscosity that changes by no more than about 1 cps and in still other embodiments, the colored fluids exhibit a Brookfield viscosity that changes by no more than about 0.5 cps with a shear rate increase from about 15 to 45 rpm when measured at a temperature selected from a temperature in the range of 20 to 70°C (e.g., 60°C).
[0012] The colored fluids will typically have surface tensions of about 20 to dynes per centimeter (cm) at 25°C. This includes embodiments where the colored fluids have surface tensions of 35 to 50 dynes per cm at 25°C.
[0013] To prevent clogging of ink jet printer nozzles it is advantageous to provide colored fluids having reduced particle content. Particle content may be characterized by the silt density index (SDI) of the fluid. SDI values provide a measure of particle content that relates the rate of membrane clogging to the quantity of particulate matter present in a fluid. SDI values may be measured as follows: two aliquots of equal volume of the fluid to be tested are poured sequentially into a filter and the time required for each aliquot to pass through the filter is measured. The SDI is provided by the ratio of the time it takes the first aliquot to pass through the filter to the time it takes the second aliquot to pass through the filter. A higher SDI value indicates a fluid having a lower particle content. A fluid that has no buildup on the filter, and therefore very little particle content, will have an SDI value of 1. The food grade colored fluids provided herein include, but are not limited to, fluids having an SDI of at least about 0.5. In certain embodiments the colored fluids have an SDI of at least about 0.75. This includes embodiments where the colored fluids have an SDI of at least about 0.9.
[0014] Unless otherwise noted, an SDI value for a given liquid sample may be measured at any arbitrary rime after the sample is prepared without requiring any particular set of processing conditions to have been preformed prior to the measurement. In some cases, see Example 1 below, a Heat Test SDI value is quoted.
As used herein, a Heat Test SDI value is measured after heat-aging the sample for at oo~.~aas$22.t Atty. Dkt. No.: 081583:0281 least 11 days at a temperature of at least 70°C according to the procedure described in Example 1.
As used herein, a Heat Test SDI value is measured after heat-aging the sample for at oo~.~aas$22.t Atty. Dkt. No.: 081583:0281 least 11 days at a temperature of at least 70°C according to the procedure described in Example 1.
[0015] The food grade colored fluids may also have a relatively low specific gravity. In a typical embodiment, the food grade colored fluids may have a specific gravity of no more than 1.15. This includes embodiments where the colored fluids have a specific gravity of no more than I.13 and further includes embodiments where the colored fluids have a specific gravity of no more than 1.10.
[0016] Once prepared, the present colored fluids may be printed directly onto the surfaces of a variety of edible substrates using conventional printing equipment, such as ink jet printers. The surfaces onto which the fluids are printed are desirably porous in order to facilitate absorption of the dye by the surface. Suitable edible substrates include, but are not limited to, crackers, chewing gum, biscuits, cereal, taco shells, granola bars, rice cakes, cookies, pie crusts, waffles, cakes, including snack cakes, marshmallows, candies, pasta and various bread products, such as toast, buns, bagels and tortillas.
DETAILED DESCRIPTION
DETAILED DESCRIPTION
[0017] Food grade colored fluids are provided. The food grade colored fluids, which contain at least one food grade dye and a food grade glycol, such as 1,2-propanediol, are useful for printing directly onto the surfaces of various edible substrates. As used herein, "food grade" means that up to specified amounts of the particular compounds can be ingested by a human without generally causing deleterious health effects. Therefore, in order to meet the standard of a "food grade"
colored fluid, the colored fluid should be free or substantially free of compounds that generally cause deleterious health effects when ingested by a human. When such compounds are present, e.g. in trace amounts through contamination, those compounds should be present in amounts below those that would result in the deleterious health effects.
_7_ 0o~.~4ass22.~
Atty. Dkt. No.: 081583:0281 [0018] The food grade colored fluids are well-suited for use with a variety of ink jet piezo printheads. Examples of manufacturers from which the printheads may be obtained include Spectra, Xaar, Hitachi and PicoJet.
colored fluid, the colored fluid should be free or substantially free of compounds that generally cause deleterious health effects when ingested by a human. When such compounds are present, e.g. in trace amounts through contamination, those compounds should be present in amounts below those that would result in the deleterious health effects.
_7_ 0o~.~4ass22.~
Atty. Dkt. No.: 081583:0281 [0018] The food grade colored fluids are well-suited for use with a variety of ink jet piezo printheads. Examples of manufacturers from which the printheads may be obtained include Spectra, Xaar, Hitachi and PicoJet.
[0019] Edible substrates onto which the colored fluids have been applied are also provided. Examples of edible substrates onto which the food grade colored fluids may be printed include, but are not limited to, crackers, chewing gum, biscuits, cereal, taco shells, granola bars, rice cakes, cookies, pie crusts, waffles, cakes, including snack cakes, marshmallows, candies, pasta, and various bread products such as toast, buns, bagels, and tortillas. This surface of the edible substrate onto which the food grade colored fluids are applied is desirably a porous surface which facilitates the absorption of the food grade colored fluids by the surface, hastening drying.
As used herein, the term "porous surface" is intended to include any surface having sufficient porosity to allow the food grade colored fluids to be at least partially absorbed. The food grade colored fluids may also be applied to nonporous edible surfaces, however, the application of the colored fluids to such surfaces may require a drying step after the colored fluid has been applied.
As used herein, the term "porous surface" is intended to include any surface having sufficient porosity to allow the food grade colored fluids to be at least partially absorbed. The food grade colored fluids may also be applied to nonporous edible surfaces, however, the application of the colored fluids to such surfaces may require a drying step after the colored fluid has been applied.
[0020] The food grade glycol acts as a solvent and may account for a large part of the colored fluid. For example, the food grade glycol may account for at least about 25 wt.% of the colored fluid. This includes embodiments where the food grade glycol accounts for at least about 40 wt.% of the colored fluid, further includes embodiments where the food grade glycol accounts for at least about 70 wt.% of the colored fluid, and still further includes embodiments where the food grade glycol accounts for at least about 85 wt.% of the colored fluid. Optionally, glycerine, water, or a mixture of glycerine and water, may be used as co-solvents along with the food grade glycol.
However, in many colored fluids the amount of water present in the colored fluids may be limited in order to maintain a higher viscosity. For some applications, higher viscosities may be advantageous because they can render the colored fluids suitable for ink jet printing at elevated jetting temperatures.
_g_ 001.1449822.1 Atty. Dkt. No.: 081583:0281 [0021] Glycerine is a good co-solvent of choice because of its relatively low volatility and its presence may assist in solubilizing some of the food grade dyes. As such, glycerine helps prevent the food grade dyes from solidifying out of solution, crusting onto and clogging jetting nozzles. When glycerine is used as a co-solvent, it is typically present in an amount of at least about 3 wt.%. This includes embodiments where glycerine is present in an amount of at least 10 wt.%, further includes embodiments where glycerine is present in an amount at least about 20 wt.%, still further includes embodiments where the glycerine is present in an amount of at least 30 wt.%, and even further includes embodiments where the glycerine is present in an amount of at least about 45 wt.%. In one exemplary embodiment, the food grade colored fluids contain at least about 70 wt.% 1,2-propanediol, glycerine or a mixture thereof. In another exemplary embodiment, the food grade colored fluids contain about 25 to 95 wt.% 1,2-propanediol, about 3 to 40 wt.% glycerine and no more than about 35 wt.% water.
However, in many colored fluids the amount of water present in the colored fluids may be limited in order to maintain a higher viscosity. For some applications, higher viscosities may be advantageous because they can render the colored fluids suitable for ink jet printing at elevated jetting temperatures.
_g_ 001.1449822.1 Atty. Dkt. No.: 081583:0281 [0021] Glycerine is a good co-solvent of choice because of its relatively low volatility and its presence may assist in solubilizing some of the food grade dyes. As such, glycerine helps prevent the food grade dyes from solidifying out of solution, crusting onto and clogging jetting nozzles. When glycerine is used as a co-solvent, it is typically present in an amount of at least about 3 wt.%. This includes embodiments where glycerine is present in an amount of at least 10 wt.%, further includes embodiments where glycerine is present in an amount at least about 20 wt.%, still further includes embodiments where the glycerine is present in an amount of at least 30 wt.%, and even further includes embodiments where the glycerine is present in an amount of at least about 45 wt.%. In one exemplary embodiment, the food grade colored fluids contain at least about 70 wt.% 1,2-propanediol, glycerine or a mixture thereof. In another exemplary embodiment, the food grade colored fluids contain about 25 to 95 wt.% 1,2-propanediol, about 3 to 40 wt.% glycerine and no more than about 35 wt.% water.
[0022] The food grade dyes used to produce the colored fluids may be synthetic dyes, natural dyes or a mixture of synthetic and natural dyes. The food grade dyes may include any dyes which are soluble in at least one of 1,2-propanediol, glycerine, water, or mixtures thereof. In some embodiments, it is desirable that the food grade colored fluids be free of insoluble coloring agents such as a pigments or lakes.
Examples of suitable dyes include, but are not limited to, synthetic dyes, such as FD&C dyes (e.g., FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, FD&C Blue #1, and/or FD&C Green #3).
Examples of suitable dyes include, but are not limited to, synthetic dyes, such as FD&C dyes (e.g., FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, FD&C Blue #1, and/or FD&C Green #3).
[0023] Examples of suitable natural dyes include, but are not limited to, turmeric oleoresins, cochineal extracts including carminic acid, gardenia extracts, beet extracts, and other natural colors derived from vegetable juices, and chlorophyll-containing extracts, such as nettle extract, alfalfa extract and spinach extract.
Anthocyanins are another class of food grade dyes that may be used in the colored fluids. The anthocyanins may be derived from a variety of plant sources, including fruit juices, elderberries, black currants, chokeberries, vegetable juices, black carrots, red cabbage, grapes and grape skins, and sweet potatoes. Although the relative amount of the food 001.1449822.1 Atty. Dkt. No.: 081583:0281 grade dyes used in the food grade colored fluids may vary depending on the desired color, shade and intensity, the food grade colored fluids will typically contain about 0.1 to 10 wt.% (dsb) food grade dye. This includes embodiments where the colored fluids contain about 0.5 to 7.5 wt.% (dsb), and further includes embodiments where the colored fluids contain about 0.5 to 5 wt.% (dsb) food grade dye.
Anthocyanins are another class of food grade dyes that may be used in the colored fluids. The anthocyanins may be derived from a variety of plant sources, including fruit juices, elderberries, black currants, chokeberries, vegetable juices, black carrots, red cabbage, grapes and grape skins, and sweet potatoes. Although the relative amount of the food 001.1449822.1 Atty. Dkt. No.: 081583:0281 grade dyes used in the food grade colored fluids may vary depending on the desired color, shade and intensity, the food grade colored fluids will typically contain about 0.1 to 10 wt.% (dsb) food grade dye. This includes embodiments where the colored fluids contain about 0.5 to 7.5 wt.% (dsb), and further includes embodiments where the colored fluids contain about 0.5 to 5 wt.% (dsb) food grade dye.
[0024] The food grade dyes used to produce the colored fluids are desirably high purity food grade dyes. In some instances, the food grade dyes may possess purifies of at least 85 wt.%, where any water present in the dye is included as an impurity.
This includes embodiments where the food grade dyes are at least 87 wt.% pure.
When the purity of the dye is analyzed strictly on a dry weight basis, the food grade dyes desirably have a purity of at least 92 wt.%. This includes embodiments where the food grade dyes have a purity of at least about 95 wt.% and still further includes embodiments where the food grade dyes have a purity of at least about 98 wt.%
when analyzed on a dry weight basis. Typical impurities found in commercially available food grade dyes, including many FD&C dyes, may include minerals, such as calcium, metals, such as iron, salts such as sodium chloride and sodium sulfate, and small amounts of water. Typically, the impurity level of minerals and metals in the food grade dyes will be no more than about 50 ppm. However, in some instances, the impurity levels of these components will be much less. For example, in some of the food grade dyes, the impurity level of calcium will be no more than about 10 ppm and desirably no more than about 5 ppm. Similarly, in many suitable food grade dyes, the impurity level of iron will be no more than about 10 ppm and desirably no more than about 4 ppm. Water will typically be present as an impurity in the food grade dyes in an amount of no more than about 5 wt.%. This includes embodiments where water is present as an impurity in an amount of no more than about 2 wt.% and still further includes embodiments where water is present as an impurity in the food grade dyes in an amount of no more than about 1 wt.%.
This includes embodiments where the food grade dyes are at least 87 wt.% pure.
When the purity of the dye is analyzed strictly on a dry weight basis, the food grade dyes desirably have a purity of at least 92 wt.%. This includes embodiments where the food grade dyes have a purity of at least about 95 wt.% and still further includes embodiments where the food grade dyes have a purity of at least about 98 wt.%
when analyzed on a dry weight basis. Typical impurities found in commercially available food grade dyes, including many FD&C dyes, may include minerals, such as calcium, metals, such as iron, salts such as sodium chloride and sodium sulfate, and small amounts of water. Typically, the impurity level of minerals and metals in the food grade dyes will be no more than about 50 ppm. However, in some instances, the impurity levels of these components will be much less. For example, in some of the food grade dyes, the impurity level of calcium will be no more than about 10 ppm and desirably no more than about 5 ppm. Similarly, in many suitable food grade dyes, the impurity level of iron will be no more than about 10 ppm and desirably no more than about 4 ppm. Water will typically be present as an impurity in the food grade dyes in an amount of no more than about 5 wt.%. This includes embodiments where water is present as an impurity in an amount of no more than about 2 wt.% and still further includes embodiments where water is present as an impurity in the food grade dyes in an amount of no more than about 1 wt.%.
[0025] Some inorganic salts are particularly undesirable impurities because these salts tend to corrode printer parts, including printing heads which reduces the lifetime of the printers used to apply the dyes. Therefore, for certain applications it may be 001.1449822.1 Atty. Dkt. No.: 081583:0281 advantageous to reduce the level of inorganic salt impurities in the food grade dyes.
When a mixture of food grade dyes is utilized, a reduction in inorganic salt content and corrosiveness may be achieved provided at least one of the food grade dyes; and in particular at least one FD&C food grade dye, has a low inorganic salt content. It such embodiments, it may be desirable for any food grade dyes that do not have a low salt content to be present in amounts of no more than about 1 wt.% or in amounts of no more than about 0.6 wt.%. In some colored fluids containing a mixture of food grade dyes, all of the food grade dyes in the mixture have a low inorganic salt content.
In some embodiments the food grade colored fluids provided herein are made with one or more synthetic food grade dyes having an inorganic salt impurity level of no more than about O.S wt.%. This includes embodiments where one or more of the synthetic food grade dyes has an inorganic salt content of no more than about 0.2 wt.% and further includes embodiments where one or more of the synthetic food grade dyes has an inorganic salt content of no more than about 0.1 wt.%.
Alternatively stated, in some instances, the inorganic salt impurity level in one or more of the synthetic dyes will be no more than about 1,000 ppm. In other instances, the inorganic salt impurity level in one or more of the synthetic food grade dyes will be no more than about S00 ppm and in still other instances the inorganic salt impurity level in one or more of the synthetic dyes will be no more than about I00 ppm.
Two typical corrosive inorganic salts found in commercially available dyes, including synthetic dyes, such as FD&C food grade dyes are chlorides, which usually take the form of sodium chloride, and sulfates, which typically take the form of sodium sulfates. In some instances it may be possible for the colored fluids to include higher levels of certain less corrosive salts provided the levels of chlorides and/or sulfates in the dyes remains low. Thus, in certain embodiments, the inorganic salt content and impurity limits cited above may be interpreted to refer specifically to chloride and/or sulfate ion content in the colored fluids. Table 1 below shows exemplary formulations for two high-purity, low-salt food grade dyes that my be used to produce the food grade colored fluids. Both dyes shown in Table 1 are available from Sensient Colors Inc., St. Louis, Missouri.
001.1449822.1 Atty. Dkt. No.: 081583:0281 Table 1. Low Inorganic Salt Food Grade Dyes Low Salt FD&C Low Salt FD&C
Yellow Blue ~ ~~
Calcium 5 ppm --Iron 4 Ppm Water -- 3.6 wt.%
NaCI 25 ppm 2 ppm Na2S04 51 ppm 34 ppm Dye 95 wt.Io 95 wt.%
When a mixture of food grade dyes is utilized, a reduction in inorganic salt content and corrosiveness may be achieved provided at least one of the food grade dyes; and in particular at least one FD&C food grade dye, has a low inorganic salt content. It such embodiments, it may be desirable for any food grade dyes that do not have a low salt content to be present in amounts of no more than about 1 wt.% or in amounts of no more than about 0.6 wt.%. In some colored fluids containing a mixture of food grade dyes, all of the food grade dyes in the mixture have a low inorganic salt content.
In some embodiments the food grade colored fluids provided herein are made with one or more synthetic food grade dyes having an inorganic salt impurity level of no more than about O.S wt.%. This includes embodiments where one or more of the synthetic food grade dyes has an inorganic salt content of no more than about 0.2 wt.% and further includes embodiments where one or more of the synthetic food grade dyes has an inorganic salt content of no more than about 0.1 wt.%.
Alternatively stated, in some instances, the inorganic salt impurity level in one or more of the synthetic dyes will be no more than about 1,000 ppm. In other instances, the inorganic salt impurity level in one or more of the synthetic food grade dyes will be no more than about S00 ppm and in still other instances the inorganic salt impurity level in one or more of the synthetic dyes will be no more than about I00 ppm.
Two typical corrosive inorganic salts found in commercially available dyes, including synthetic dyes, such as FD&C food grade dyes are chlorides, which usually take the form of sodium chloride, and sulfates, which typically take the form of sodium sulfates. In some instances it may be possible for the colored fluids to include higher levels of certain less corrosive salts provided the levels of chlorides and/or sulfates in the dyes remains low. Thus, in certain embodiments, the inorganic salt content and impurity limits cited above may be interpreted to refer specifically to chloride and/or sulfate ion content in the colored fluids. Table 1 below shows exemplary formulations for two high-purity, low-salt food grade dyes that my be used to produce the food grade colored fluids. Both dyes shown in Table 1 are available from Sensient Colors Inc., St. Louis, Missouri.
001.1449822.1 Atty. Dkt. No.: 081583:0281 Table 1. Low Inorganic Salt Food Grade Dyes Low Salt FD&C Low Salt FD&C
Yellow Blue ~ ~~
Calcium 5 ppm --Iron 4 Ppm Water -- 3.6 wt.%
NaCI 25 ppm 2 ppm Na2S04 51 ppm 34 ppm Dye 95 wt.Io 95 wt.%
[0026] In addition to the food grade dyes and glycols and any optional glycerine and/or water co-solvents, the food grade colored fluids may contain other food grade additives such as surface tension modifiers, thickening agents, antioxidants, preservatives, buffering agents, and anti-microbial agents. These additional additives will typically be present only in small quantities. For example, the additional food grade additives may be present in amounts of no more than about 10 wt.%. This includes embodiments where the food grade additives are present in amounts of no more than about 5 wt.% and further includes embodiments where the food grade additives are present in amounts of no more than about 3 wt.%. The additives may include isopropanol, ethanol, or mixtures thereof as surface tension modifying agents.
In a typical embodiment, a colored fluid may contain no more than about 10 wt.%
isopropanol, ethanol, or a mixture thereof and more typically about 1 to 5 wt.%. The colored fluids may contain no more than about 3 wt.% lower alcohol and in some embodiments the colored fluids may be substantially free of lower alcohol, such as isopropanol, i.e., contain no more than about 0.5 wt.% lower alcohol.
Methylparaben, propylparaben or mixtures thereof may be included in the food grade colored fluids as preservatives. For some applications it is desirable to exclude certain additives. For example, some food grade colored liquids in accordance with this disclosure may be free of or substantially free of one or more of the following additives:
glycol ethers, polyol monoethers, urea, tetraalkylammonium cations (e.g. tetramethylammonium cations), alkanol ammonium compounds (e.g., monoethanol ammonium compounds, diethylammonium compounds, or triethanol ammonium cations), cationic amide 001.1449822.1 Atty. Dkt. No.: 081583:0281 compounds (e.g., protonated formamide), silica, sebacyl chlorides, binding agents and film-forming agents. A food grade colored fluid is "substantially free of an additional food grade additive if the colored fluid contains no more than about 0.5 wt.% of the additional food grade additive. In some instances, the food grade colored fluid contains no more than about 0.2 wt.% of a given additive: In still other instances the food grade colored fluid contains no more than about 0.1 wt.% of a given additive.
For example, it may be desirable to have food grade colored fluids which contain no more than about 0.05 wt.% binding agents and/or film-forming agents, such as polymers, gum arabic, hydrocolloids, xanthum gum, waxes; alginates and polysaccharides.
In a typical embodiment, a colored fluid may contain no more than about 10 wt.%
isopropanol, ethanol, or a mixture thereof and more typically about 1 to 5 wt.%. The colored fluids may contain no more than about 3 wt.% lower alcohol and in some embodiments the colored fluids may be substantially free of lower alcohol, such as isopropanol, i.e., contain no more than about 0.5 wt.% lower alcohol.
Methylparaben, propylparaben or mixtures thereof may be included in the food grade colored fluids as preservatives. For some applications it is desirable to exclude certain additives. For example, some food grade colored liquids in accordance with this disclosure may be free of or substantially free of one or more of the following additives:
glycol ethers, polyol monoethers, urea, tetraalkylammonium cations (e.g. tetramethylammonium cations), alkanol ammonium compounds (e.g., monoethanol ammonium compounds, diethylammonium compounds, or triethanol ammonium cations), cationic amide 001.1449822.1 Atty. Dkt. No.: 081583:0281 compounds (e.g., protonated formamide), silica, sebacyl chlorides, binding agents and film-forming agents. A food grade colored fluid is "substantially free of an additional food grade additive if the colored fluid contains no more than about 0.5 wt.% of the additional food grade additive. In some instances, the food grade colored fluid contains no more than about 0.2 wt.% of a given additive: In still other instances the food grade colored fluid contains no more than about 0.1 wt.% of a given additive.
For example, it may be desirable to have food grade colored fluids which contain no more than about 0.05 wt.% binding agents and/or film-forming agents, such as polymers, gum arabic, hydrocolloids, xanthum gum, waxes; alginates and polysaccharides.
[0027] For ink jet printing applications, it is generally desirable for the colored fluids to have a viscosity of about 8 to 14 centipoise (cps) at the jetting temperature at which the printing is to take place. This includes embodiments where the colored fluids have a viscosity of 8 to 12 cps at the desired jetting temperature.
Some ink jet printers are designed to be operated at ambient temperatures (i.e. about 25°C). Other ink jet printers are designed for operation at elevated print head temperatures. For example, an ink jet printer may operate at jetting temperatures ranging from about 50 to 70°C. Therefore, the formulation of the colored fluids, including the ratio of food grade glycol to glycerine and the amount of water present, is desirably controlled to provide a suitable viscosity for the intended jetting temperature. For example, a colored fluid may be tailored to have a viscosity of about 8 to 14 cps at a jetting temperature of 60°C. However, the viscosity of these colored fluids may be significantly higher at ambient temperatures. For example, the colored fluids may have viscosities of about 35 to 65 cps at 25°C. Alternatively, a colored fluid may be tailored to have a viscosity of about 8 to 14 cps at a jetting temperature of 25°C.
Some ink jet printers are designed to be operated at ambient temperatures (i.e. about 25°C). Other ink jet printers are designed for operation at elevated print head temperatures. For example, an ink jet printer may operate at jetting temperatures ranging from about 50 to 70°C. Therefore, the formulation of the colored fluids, including the ratio of food grade glycol to glycerine and the amount of water present, is desirably controlled to provide a suitable viscosity for the intended jetting temperature. For example, a colored fluid may be tailored to have a viscosity of about 8 to 14 cps at a jetting temperature of 60°C. However, the viscosity of these colored fluids may be significantly higher at ambient temperatures. For example, the colored fluids may have viscosities of about 35 to 65 cps at 25°C. Alternatively, a colored fluid may be tailored to have a viscosity of about 8 to 14 cps at a jetting temperature of 25°C.
[0028] It has been discovered that colored fluids exhibiting~Newtonian viscosities, perform favorably as printing inks for edible substrates. Thus, in some embodiments, the colored fluids have Newtonian viscosities. Specifically, the colored fluids may exhibit a Brookfield viscosity that changes by no more than about 2 cps with a shear rate increase from about 15 to 45 rpm at 60°C. In some embodiments, the colored 001.1449822.1 Atty. Dkt. No.: 081583:0281 fluids exhibit a Brookfield viscosity that changes by no more than about 1 cps and in still other embodiments, the colored fluids exhibit a Brookfield viscosity that changes by no more than about 0.5 cps with a shear rate increase from 15 to 45 at 60°C.
(0029] The surface tension of the colored fluids may vary over a relatively wide range, provided it is suitable to allow the colored fluids to be jetted through an ink jet printing head and printed onto the surface of an edible substrate. In some embodiments, the colored fluids will have surface tensions of about 20 to 60 dynes per cm at 25°C. This includes embodiments where the colored fluids have surface tensions of 35 to 50 dynes per cm at 25°C.
[0030] The food grade colored liquids desirably have relatively low particle contents. As such, some of the colored liquids are solutions of one or more food grade dyes that filterable through a 0.2 p,m filter. One measure of the level of particle content may be provided by the silt density index of the colored fluids, which is desirably close to 1. The food grade colored fluids provided herein include, but are not limited to, fluids having an SDI of at least about 0.5. In certain embodiments the colored fluids have an SDI of at least about 0.75. This includes embodiments where the colored fluids have an SDI of at least about 0.9 and still further includes embodiments where the colored fluids have and SDI of at least about 0.95.
[0031] Low specific gravity may be advantageous in some applications. In a typical embodiment, the food grade colored fluids may have a specific gravity of no more than 1.13. This includes embodiments where the colored fluids have a specific gravity of no more than 1.10 (e.g., about 1.00 to 1.10).
[0032] The pH values of the food grade colored fluids is not critical, however it may be advantageous to provide colored fluids with an apparent pH of at least 4 and desirably at least 5 to prevent the colored fluids from corroding printer parts.
Generally, the colored fluids include, but are not limited to, those having an apparent pH in the range of about 4 to 9. This includes colored fluids having an apparent pH in the range of about 5 to 8. Apparent pH values may be read directly from any suitable, commercially available pH meter. Although these apparent pH values may not be 001.1449822.1 Atty. Dkt. No.: 081583:0281 interpreted as an index of hydrogen ion potential nor used in equilibrium computations, they are reproducible and useful for qualitative purposes.
Generally, the colored fluids include, but are not limited to, those having an apparent pH in the range of about 4 to 9. This includes colored fluids having an apparent pH in the range of about 5 to 8. Apparent pH values may be read directly from any suitable, commercially available pH meter. Although these apparent pH values may not be 001.1449822.1 Atty. Dkt. No.: 081583:0281 interpreted as an index of hydrogen ion potential nor used in equilibrium computations, they are reproducible and useful for qualitative purposes.
[0033] The following illustrative embodiments are intended to further exemplify the food grade colored fluids. These embodiments should not be interpreted as limiting the scope of the colored fluids disclosed herein.
[0034] A food grade colored fluid containing a food grade dye, about 25 wt.%
of a food grade glycol, which may be 1,2-propanediol, optionally glycerine and optionally water is provided. In this colored fluid, the food grade glycol and any optional glycerine and water make up at least about 90 wt.% of the colored fluid, and any water present makes up no more than about 35 wt.% of the colored fluid.
of a food grade glycol, which may be 1,2-propanediol, optionally glycerine and optionally water is provided. In this colored fluid, the food grade glycol and any optional glycerine and water make up at least about 90 wt.% of the colored fluid, and any water present makes up no more than about 35 wt.% of the colored fluid.
[0035] The above-described colored fluid may be further defined by a variety of additional ingredients, properties and range limitations to provide a number of different embodiments of the food grade colored fluids. A few of these embodiments will now be described in more detail. In one embodiment of the above-described colored fluid, the food grade glycol makes up at least about 40 wt.% of the colored fluid. When glycerine is present, the colored fluid may contain at least about 3 wt.%
glycerine. In applications where it is desirable to limit the amount of water present, water may make up no more than about 20 wt.% of the colored fluid. In other formulations, the water may account for an even smaller fraction of the colored fluid.
For example, any water present may make up no more than about 1 wt.% of the colored fluid. A specific embodiment of the above-described colored fluid may contain about 0.5 to 7.5 wt.% of the food grade dye. The food grade dye in the colored fluid may be FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C
Yellow #6, FD&C Blue #1 or a mixture thereof. The colored fluid may include one or more synthetic food grade dyes having an inorganic salt content of no more than about 0.5 wt.%. The colored fluid may also contain a food grade natural dye instead of or in combination with one or more synthetic dyes. The colored fluid may have one or more the following properties: a viscosity of about 8 to 14 cps at 60°C, a surface tension of about 20 to 60 dynes per cm at 25°C, a specific gravity of no more 001.1449822.1 Atty. Dkt. No.: 081583:0281 than about 1.13, a silt density index of at least about 0.5, and a Brookfield viscosity at 60°C that changes by no more than 2 cps over a shear rate range from about 10 to 45 rpm.
glycerine. In applications where it is desirable to limit the amount of water present, water may make up no more than about 20 wt.% of the colored fluid. In other formulations, the water may account for an even smaller fraction of the colored fluid.
For example, any water present may make up no more than about 1 wt.% of the colored fluid. A specific embodiment of the above-described colored fluid may contain about 0.5 to 7.5 wt.% of the food grade dye. The food grade dye in the colored fluid may be FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C
Yellow #6, FD&C Blue #1 or a mixture thereof. The colored fluid may include one or more synthetic food grade dyes having an inorganic salt content of no more than about 0.5 wt.%. The colored fluid may also contain a food grade natural dye instead of or in combination with one or more synthetic dyes. The colored fluid may have one or more the following properties: a viscosity of about 8 to 14 cps at 60°C, a surface tension of about 20 to 60 dynes per cm at 25°C, a specific gravity of no more 001.1449822.1 Atty. Dkt. No.: 081583:0281 than about 1.13, a silt density index of at least about 0.5, and a Brookfield viscosity at 60°C that changes by no more than 2 cps over a shear rate range from about 10 to 45 rpm.
[0036] A food grade colored fluid containing about 0.1 to 10 wt.% food grade dye, about 25 to 95 wt.% 1,2-propanediol, about 1 to 50 wt.% glycerine, and no more than about 35 wt.% water is provided. This colored fluid has a viscosity of about 8 to 14 cps at 60°C.
[0037] A food grade colored fluid containing a food grade dye, a food grade glycol, optionally glycerine and optionally water is provided. In this colored fluid the food grade glycol and any optional glycerine and water make up at least about 90 wt.°~o of the colored fluid and any water present makes-up no more than about 35 wt.% of the colored fluid. The colored fluid is characterized by a Brookfield viscosity at 60°C
that changes by no more than 2 cps over a shear rate range from about ZO to 45 rpm.
In one embodiment, the colored fluid contains at least about 25 wt.% 1,2-propanediol as the food grade glycol. The colored fluid may have a surface tension of about 35 to 50 dynes per cm at 25°C and/or a viscosity of about 35 to 65 cps at 25°C.
that changes by no more than 2 cps over a shear rate range from about ZO to 45 rpm.
In one embodiment, the colored fluid contains at least about 25 wt.% 1,2-propanediol as the food grade glycol. The colored fluid may have a surface tension of about 35 to 50 dynes per cm at 25°C and/or a viscosity of about 35 to 65 cps at 25°C.
[0038] A food grade colored fluid comprising a food grade dye and at least about 25 wt.% 1,2-propanediol is provided. The food grade dye in the colored fluid has an inorganic salt content of no more than about 0.5 wt.%. The food grade colored fluid may optionally include glycerine. In some embodiments, the colored fluid contains at least about 70 wt.% 1,2-propanediol, glycerine or a mixture thereof. The colored fluid may have a viscosity of about 35 to 65 cps at 25°C.
[0039] A food grade colored fluid comprising a food grade dye and at least about 70 wt.% 1,2-propanediol, glycerine or a mixture thereof is provided. This colored fluid has a viscosity of about 35 to 65 cps at 25°C. The amount of 1,2-propanediol in the colored fluid may be substantial. For example, the colored fluid may contain at least about 40 wt.% 1,2-propanediol. This includes embodiments where the colored fluid contains at least about 85 wt.% 1,2-propanediol. Glycerine may be present in the colored fluid in amounts of about 2 to 10 wt.%. Alternatively, glycerine may be 001.1449822.1 Atty. Dkt. No.: 081583:0281 present in amounts of about 35 to 45 wt.%. The colored fluid may further include isopropanol, ethanol or a mixture thereof. Methylparaben, propylparaben or a mixture thereof may also be present in the colored fluid. In applications where a low water content is desirable, the colored fluid may contain no more than about 20 wt.%
water.
This includes embodiments where the colored fluid contains no more than about wt. % water. The colored fluid may contain one or more of the following synthetic food grade dyes, FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, or FD&C Blue #1. In embodiments where the colored fluid contains one or more synthetic food grade dyes, one or more of those dyes may have an inorganic salt content of no more than about 0.5 wt.%. This includes embodiments wherein at least one synthetic food grade dye has a chloride content (as sodium chloride) of no more than about 1000 ppm and a sulfate content (as sodium sulfate) of no more than about 1000 ppm. The colored fluid may also contain a natural food grade dye. The natural dye may include one or more the following dyes: a turmeric oleoresin, a cochineal extract, gardenia yellow, gardenia blue, or beet powder. The colored fluid may have one or more of the following properties: a viscosity of about 8 to 14 cps at 60°C, a surface tension of about 35 to 50 dynes per cm at 25°C, a silt density index of at least about 0.5, a specific gravity of no more than about 1.13, or a specific gravity of no more than about i.10.
water.
This includes embodiments where the colored fluid contains no more than about wt. % water. The colored fluid may contain one or more of the following synthetic food grade dyes, FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, or FD&C Blue #1. In embodiments where the colored fluid contains one or more synthetic food grade dyes, one or more of those dyes may have an inorganic salt content of no more than about 0.5 wt.%. This includes embodiments wherein at least one synthetic food grade dye has a chloride content (as sodium chloride) of no more than about 1000 ppm and a sulfate content (as sodium sulfate) of no more than about 1000 ppm. The colored fluid may also contain a natural food grade dye. The natural dye may include one or more the following dyes: a turmeric oleoresin, a cochineal extract, gardenia yellow, gardenia blue, or beet powder. The colored fluid may have one or more of the following properties: a viscosity of about 8 to 14 cps at 60°C, a surface tension of about 35 to 50 dynes per cm at 25°C, a silt density index of at least about 0.5, a specific gravity of no more than about 1.13, or a specific gravity of no more than about i.10.
[0040] A method of applying an edible colorant to a surface of an edible substrate, by ink jet printing any one of the above-described food grade colored fluids directly onto the surface of the edible substrate is provided. The ink jet printing may take place at a range of jetting temperatures. For example, the ink jet printing may take place at a jetting temperature of about 25 to 75°C. This includes methods of printing where the ink jet printing takes place at a jetting temperature of about 50 to about 70°C. One or more piezoelectric print heads may be used in the printing process:
[0041] An edible substrate having any one of the above-described food grade colored fluids applied to one or more surfaces thereof is also provided.
001.1449822.1 Atty. Dkt. No.: 081583:0281 EXAMPLES
001.1449822.1 Atty. Dkt. No.: 081583:0281 EXAMPLES
[0042] Exemplary embodiments of the present food grade colored fluids are provided in the following examples. The following examples are presented to illustrate the present food grade colored fluid and methods for applying the colored fluids to edible substrates and to assist one of ordinary skill in making and using the same. The examples are not intended in any way to otherwise limit the scope of the invention.
Instrumentation and Measurements [0043] Examples 1 through 5 below provide examples of various food grade colored fluids. The formulations (in weight percent) and several physical characteristics of the fluids are provided in Tables 2-8. The physical characteristics presented in the tables were measured as follows. Viscosity measurements were obtained using a Brookfield Programmable LVDV B + Digital Calculating Viscometer and a Brookfield DV III Rheometer Model V3.3LV with ULA spindle manufactured by Brookfield Engineering Laboratories, Inc. , Middleboro, MA. Surface tension measurements were made using the DuNuoy Ring tensiometer method. The DuNuoy Ring tensiometer (Fisher Model 20 manual DuNuoy Ring Tensiometer or CSC Model 70535) may be obtained from Fisher Scientific or CSC Scientific Co., Fairfax, Va or from companies such as Cole Palmer or VWR. Absorbance measurements were obtained with a Perkin Elmer Lambda 2 UV/Visible Spectrometer. Specific gravity was measured with a weight per gallon cup which meets ASTM methods. A weight per gallon cup accommodates 8.321 grams of water at 77.0 degrees °F ( 25°C ). The apparent pH values were read directly from an Orion Model 420A electronic pH
meter with an Orion 91-55 electrode, after calibrating the instrument with appropriate buffers and immersing the electrode into the colored fluids.
Instrumentation and Measurements [0043] Examples 1 through 5 below provide examples of various food grade colored fluids. The formulations (in weight percent) and several physical characteristics of the fluids are provided in Tables 2-8. The physical characteristics presented in the tables were measured as follows. Viscosity measurements were obtained using a Brookfield Programmable LVDV B + Digital Calculating Viscometer and a Brookfield DV III Rheometer Model V3.3LV with ULA spindle manufactured by Brookfield Engineering Laboratories, Inc. , Middleboro, MA. Surface tension measurements were made using the DuNuoy Ring tensiometer method. The DuNuoy Ring tensiometer (Fisher Model 20 manual DuNuoy Ring Tensiometer or CSC Model 70535) may be obtained from Fisher Scientific or CSC Scientific Co., Fairfax, Va or from companies such as Cole Palmer or VWR. Absorbance measurements were obtained with a Perkin Elmer Lambda 2 UV/Visible Spectrometer. Specific gravity was measured with a weight per gallon cup which meets ASTM methods. A weight per gallon cup accommodates 8.321 grams of water at 77.0 degrees °F ( 25°C ). The apparent pH values were read directly from an Orion Model 420A electronic pH
meter with an Orion 91-55 electrode, after calibrating the instrument with appropriate buffers and immersing the electrode into the colored fluids.
[0044] SDI measurements were obtained using a modified ASTM D4189-82 protocol for SDI of water. SDI testing is a method that relates the rate of membrane plugging or clogging to the quantity of particulate matter in the fluid. In the modified procedure, designated "Heat Test SDI" in the tables, a stainless steel filter funnel (25 Oo1.1449822.1 Atty. Dkt. No.: 081583:0281 mm, 50 ml bowl capacity) was placed over a 250 ml filter flask hooked up to a vacuum and a vacuum gauge. A Pall Versapor4 25 mm, 0.45 pm membrane filter disk was placed in the filter funnel and pre-moistened with a few drops of the fluid to be tested. The vacuum pressure was set to 23 in, of mercury. The fluid to be tested was heat aged for 11 days at 70°C. Heat-aging is not necessary to determine the SDI
of the colored fluids. SDI may be measured substantially immediately after the colored fluids are prepared. In these experiments, the colored fluids were heat-aged in order to test the shelf life of the fluids. A high SDI index after the aging process indicates that significant particle formation does not occur and indicates a long shelf life for the fluids.
of the colored fluids. SDI may be measured substantially immediately after the colored fluids are prepared. In these experiments, the colored fluids were heat-aged in order to test the shelf life of the fluids. A high SDI index after the aging process indicates that significant particle formation does not occur and indicates a long shelf life for the fluids.
[0045] After heat-aging, twenty ml of the heat-aged fluid to be tested was poured into the filter funnel and a stopwatch (with a resolution of hundredths of a second) was used to measure the time required for the fluid to pass through the filter. This time was recorded as "T~." A 160 ml aliquot of the heat-aged fluid to be tested was then poured into the filter funnel and allowed to pass through the filter.
Although the time required for this second aliquot to pass through the filter need not be recorded, it is designated "T2." Next, a second 20 ml aliquot of the heat-aged liquid to be tested was poured into the filter funnel and the time required for the fluid to pass through the filter was measured with the stopwatch. This time was recorded as "T3." SDI is then calculated by dividing T1 by T3.
Example 1 -Preparation of Non-Aqueous Food Grade Colored Fluids (0046] This example describes a method for producing non-aqueous food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Table 2. The colored fluids were prepared as follows. The 1,2-propanediol, glycerine, methylparaben and propylparaben were mixed together in a container approved for food use at 50 °C for approximately 20 minutes. The FD&C dyes were then added while mixing, the heater was turned off, and mixing continued for about one hour.
Next the isopropanol was added, the mixing continued for another ten minutes and the 001.1449822.1 Atty. Dkt. No.: 081583:0281 mixture was allowed to cool to ambient temperature. The resulting colored fluid was then filtered with a 0.2 ~,m filter.
TABLE 2.
Non-aqueous Food Grade Colored Fluid Formulations SAMPLE A SAMPLE B SAMPLE C
Color Blue C an Ma enta Yellow 1,2- anediol 92.33 89.49 89.93 s 1 araben 0.05 0.05 0.05 Meth Pro 1 araben 0.02 0.02 0.02 GI cerine 4.00 6.00 6.00 FD&C Blue 1 1.60 0.008 FD&C Red 3 2.30 FD&C Red 40 0.130 FD&C Yellow 5 2.30 Iso ro anol 2.00 2.00 2.00 Surface Tension (d 39.6 39.1 38.4 nes/cm Viscosit centioise 54.2 53.5 58.2 Feat Test SDI 0 0.99 0.998 .96 _ _ 8.48 6.86 A anent H 4.89 Absorbance 0.569 @ 629 0.613 (@ 0.569 @ 427 nm) 526 nm nm S ecific Gravi 1.0493 1.0638 1.0638 [0047] Each of the FD&C dyes listed in Tables 2-4 and 6-8 are available from Sensient Colors, Inc., St. Louis, Missouri.
Example 2 - Preparation of Low Water Content Food Grade Colored Fluids [004$] This example describes a method for producing low water content food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine.
Seven illustrative formulations and colors for these formulations are shown in Tables 3 and 4. The colored fluids were made according to the procedure described in Example 1 above, with the exception that the water and any sodium hydroxide present were added during the initial mixing step.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 3.
Low Water Content Food Grade Colored Fluid Formulations SAMPLE D SAMPLE E SAMPLE F SAMPLE G
~
Color Red Yellow Green Blue 1,2- ro anediol4 43.933 41.94 41.85 1.6_85 GI cerine _ 38.00 38.00 38.00 38.00 DI Water 16.00 14.00 16.00 16.00 1 N NaOH 0.060 FD&C Blue 1 0.015 0.025 0.80 1.60 FD&C Red 3 1.00 0.55 FDIC Red 40 1.30 0.042 FD&C Yellow 2.00 1.20 Iso ro anol 2.00 2.00 2.00 2.00 Surface Tension44.8 43.8 44.1 45.1 d nes/cm Viscosity 40.0 46.6 40.3 41.4 centi oise Heat Test SDI 0.99 0.83 0.88 0.90 A anent H 7.58 6.89 6.65 6.03 Absorbance 0.824 (@ 0.529 (@ 0.675 (@ 0.665 (C~
525 nm) 426 nm) 629 nm) 629 nm) 0.357 @ 412 nm S ecific Gravi1.13 -- 1.123 1.1263 001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 4:
Low Water Content Food Grade Colored Fluid Formulations SAMPLE H SAMPLE I SAMPL_E_J
~
Color Black Black Brown 1,2- ro anediol 42.88 43.55 42.54 Meth 1 araben 0.05 0.05 Pro 1 araben 0.02 0.02 Gl cerine 38.00 38.00 40.00 DI Water 14.00 14.00 13.00 1 N NaOH 0.05 0.05 FD&C Yellow 6 0.35 0.28 FD&C Blue 1 0.96 0.77 0.18 FD&C Red 40 1.69 1.35 1.28 FD&C Yellow 5 0.93 Iso ro anol 2.00 2.00 2.00 Surface Tension d 45.0 44.5 44.0 nes/cm Viscosit centi oise 47.1 47.2 51.9 Heat Test SDI 0.81 0.85 0.62 A arent H 6.74 6.95 6.19 Absorbance 0.790 (@ 0.610 (@ 0.295 (@
629 nm) 629 nm) 629 nm) 0.590 ( @ 0.436 ( @ 0.717 ( @
504 nm) 504 nm) 494 nm) 0.2.46 ( 0.191 ( @ 0.689 @ 426 @ 409 nm) 409 nm nm) S ecific Gravi 1.1259 1.127 1.1287 Example 3 - Preparation of Food Grade Colored Fluids from Natural Dves [0049] This example describes a method for producing food grade colored fluids from food grade natural dyes, 1,2-propanediol and glycerine. Four illustrative formulations and colors for these formulations are shown in Table 5. The colored fluids were made according to the procedure described in Example 1 above, with the exception that any water present was added in the initial mixing step and the natural dyes were added in the second mixing step, rather than the FD&C dyes.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 5.
Food Grade Colored Fluid Formulations Made From Natural Dyes SAMPLE K SAMPLE L SAMPLE M SAMPLE N
Color Red Yellow Yellow Blue 1,2- ro anediol59.5 39.7 42.0 24.0 Gl cerine 6.00 6.0 6.0 4.0 DI Water 50.0 50.0 Carminic Acid 32.5 7.59'0 li uid Gardenia Yellow 2.0 Turmeric Li 50.0 uid' Gardenia Blue 20.0 Iso ro anol 2.00 2.00 2.00 2.00 Surface Tension41.7 46.3 37.1 46.4 d nes/cm) Viscosit centi18.4 5.92 38.0 13.1 oise A arent H 7.42 3.96 4.67 5.62 Absorbance 0.718 (@ 0.394 (@ 0.368 (@ 0.929 (@
556 nm) 438 nm) 425 nm) 596 nm) 0.694 @ 527 nm S ecific Gravi1.064 1.054 1.035 1.113 a. A natural foal aye ontamea nom ~ens~ent ~oiors, mc., contammg i.~ wt.~ro cocmneai m propyene gryco~.
b. A natural food dye obtained from Sensient Colors, Inc.
c. A natural food dye obtained from Sensient Colors, Inc., containing 7.7 wt.96 cthyl alcohol, 90.8 wt.96 propylene glycol and 1.5 wt.~o oleoresin turmeric which itself contains 48-50 wt.% curcumin with a balance of flavor and gum components.
d. A natural food dye obtained from Sensient Colors. Inc.
Example 4 - Preparation of Low Inorganic Salt Content Food Grade Colored Fluids [0050] This example describes a method for producing low inorganic salt content food grade colored fluids from low salt food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Table 6. The colored fluids were made according to the procedure described in Example 1 above.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 6.
Low Inorganic Salt Content Colored Fluid Formulations SAM_PL__E_O SAMPLE P SAMPLE
~
~ ~
Color Yellow Blue C an) Blue Blue) 1,2- ro anediol 91.80 92.33 91.78 Gl cerine 4.00 4.00 4.00 Meth I araben 0.05 0_.05_ Pro 1 araben 0.02 0_.02_ Low Salt FD&C Blue 1' 1.60 1.60 FD&C Red 3 0.55 Low Salt FD&C Yellow 2.20 Iso ro anol 2.00 2.00 2.00 Surface Tension d nes/cm)39.6 39.2 39.4 Viscosit (centi oise 53.9 49.5 50.4 Heat Test SDI -- 0.51 0.82 A arent H 7.84 5.53 7.75 Absorbance 0.593 (@ 0.973 (@ 0.677 (@
428 nm) 629 nm) 629 nm) 0.168 @ 526 nm S ecific Gravi 1.0505 1.0493 1.0529 e. The formutatton Tor tuts tow salt nwe aye is presentea m maote t, aoove.
f. The formulation for this low salt yellow dye is presented in Table 1, above.
Example 5 - Preparation of Low Viscosity Food Grade Colored Fluids [0051] This example describes a method for producing low viscosity food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Tables 7 and 8. The colored fluids were prepared as follows. The 1,2-propanediol, glycerine, water and Docusate sodium were mixed together at 40 °C for approximately 20 minutes. The FD&C dyes were then added while mixing, the heater was turned off;
and mixing continued for about one hour. The mixture was allowed to cool to ambient temperature. The resulting colored fluid was then filtered with a 0.2 pm filter.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 7.
Low Viscosity Food Grade Colored Fluid Formulations SAMPLE R SAMPLE S SAMPLE T
_ Color C an Cyan C an :
"
-1,2- ro anediol 50.0 49.3 70.0 DI water 41.9 33.0 23.9 Gl cerine 5.0 14.0 3.0 1% Docusate sodium 1.5 0 1.5 1.0 N NaOH 0 0.10 0 FD&C Blue 1 1.6 1.6 1.6 Iso ro anol 0 2.0 0 Surface Tension 48.0 44.0 44.4 d nes/cm Viscosit centi oise7.62 11.4 14.$
SDI 0.92 A arent H 5.51 5.76 5.24 Absorbance --- 0.665 @ 629 nm S ecific Gravi -- 1.071 TABLE 8.
Low Viscosity Food Grade Colored Fluid Formulations SAMPLE U SAMPLE V ~ SAMPLE W
__ ~
~
Color Ma enta Yellow Black 1,2- ro anediol 49.609 49.23 47.83 Meth 1 araben 0.05 0.05 0.05 Pro 1 araben 0.02 0.02 0.02 Gl cerine 14:0 14.0 14.0 DI Water 32.0 32.5 33.0 FD&C Blue 0.008 0.96 FD&C Red 3 2.30 FD&C Red 40 0.013 1.69 FD&C Yellow 5 2.20 FD&C Yellow 6 0.35 Iso ro anol 2.0 2.0 2.0 Surface Tension 44.5 44.2 44.6 d nes/cm Viscosi centi ise 11.5 12.0 11.8 H 8.43 6.44 7.48 Absorbance 0.633 @ 526 0.547 @ 425 0.408 @ 629 nm) nm nm S ecific Gravi 1.083 1.076 1.0818 Heat Test SDI
001.1449822.1 Atty. Dkt. No.: 081583:0281 Examyle 6 - Application of Food Grade Colored Fluids to an Edible Substrate Colored fluids can be printed through commercially available printing equipment employing printheads manufactured by manufacturers of piezo printheads such as Spectra, Xaar, Hitachi and PicoJet. When jetting Sample P, for example, the printhead is set to 60°C. One example of a printhead which could be used for jetting these fluids is the NovaQ jetting assembly 256/80 AQ, manufactured by Spectra.
Inks successfully jet at frequencies including, but not limited to, lkHz to 20kHz.
Based on the printhead design and ink ingredients (formulations) inks may be jettable up to a frequency of 40 kHz. For highest resolution a substrate gap of 1 mm may be desirable. Substrates such as cookies, crackers, breads, marshmallows, and other edible items in a wide variety of shapes and thickness maybe jetted.
[0052] The invention has been described with reference to very specific and illustrative embodiments. However, it should be understood that many variations and modifications may be made while remaining within the spirit and scope of the invention.
001.1449822.1
Although the time required for this second aliquot to pass through the filter need not be recorded, it is designated "T2." Next, a second 20 ml aliquot of the heat-aged liquid to be tested was poured into the filter funnel and the time required for the fluid to pass through the filter was measured with the stopwatch. This time was recorded as "T3." SDI is then calculated by dividing T1 by T3.
Example 1 -Preparation of Non-Aqueous Food Grade Colored Fluids (0046] This example describes a method for producing non-aqueous food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Table 2. The colored fluids were prepared as follows. The 1,2-propanediol, glycerine, methylparaben and propylparaben were mixed together in a container approved for food use at 50 °C for approximately 20 minutes. The FD&C dyes were then added while mixing, the heater was turned off, and mixing continued for about one hour.
Next the isopropanol was added, the mixing continued for another ten minutes and the 001.1449822.1 Atty. Dkt. No.: 081583:0281 mixture was allowed to cool to ambient temperature. The resulting colored fluid was then filtered with a 0.2 ~,m filter.
TABLE 2.
Non-aqueous Food Grade Colored Fluid Formulations SAMPLE A SAMPLE B SAMPLE C
Color Blue C an Ma enta Yellow 1,2- anediol 92.33 89.49 89.93 s 1 araben 0.05 0.05 0.05 Meth Pro 1 araben 0.02 0.02 0.02 GI cerine 4.00 6.00 6.00 FD&C Blue 1 1.60 0.008 FD&C Red 3 2.30 FD&C Red 40 0.130 FD&C Yellow 5 2.30 Iso ro anol 2.00 2.00 2.00 Surface Tension (d 39.6 39.1 38.4 nes/cm Viscosit centioise 54.2 53.5 58.2 Feat Test SDI 0 0.99 0.998 .96 _ _ 8.48 6.86 A anent H 4.89 Absorbance 0.569 @ 629 0.613 (@ 0.569 @ 427 nm) 526 nm nm S ecific Gravi 1.0493 1.0638 1.0638 [0047] Each of the FD&C dyes listed in Tables 2-4 and 6-8 are available from Sensient Colors, Inc., St. Louis, Missouri.
Example 2 - Preparation of Low Water Content Food Grade Colored Fluids [004$] This example describes a method for producing low water content food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine.
Seven illustrative formulations and colors for these formulations are shown in Tables 3 and 4. The colored fluids were made according to the procedure described in Example 1 above, with the exception that the water and any sodium hydroxide present were added during the initial mixing step.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 3.
Low Water Content Food Grade Colored Fluid Formulations SAMPLE D SAMPLE E SAMPLE F SAMPLE G
~
Color Red Yellow Green Blue 1,2- ro anediol4 43.933 41.94 41.85 1.6_85 GI cerine _ 38.00 38.00 38.00 38.00 DI Water 16.00 14.00 16.00 16.00 1 N NaOH 0.060 FD&C Blue 1 0.015 0.025 0.80 1.60 FD&C Red 3 1.00 0.55 FDIC Red 40 1.30 0.042 FD&C Yellow 2.00 1.20 Iso ro anol 2.00 2.00 2.00 2.00 Surface Tension44.8 43.8 44.1 45.1 d nes/cm Viscosity 40.0 46.6 40.3 41.4 centi oise Heat Test SDI 0.99 0.83 0.88 0.90 A anent H 7.58 6.89 6.65 6.03 Absorbance 0.824 (@ 0.529 (@ 0.675 (@ 0.665 (C~
525 nm) 426 nm) 629 nm) 629 nm) 0.357 @ 412 nm S ecific Gravi1.13 -- 1.123 1.1263 001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 4:
Low Water Content Food Grade Colored Fluid Formulations SAMPLE H SAMPLE I SAMPL_E_J
~
Color Black Black Brown 1,2- ro anediol 42.88 43.55 42.54 Meth 1 araben 0.05 0.05 Pro 1 araben 0.02 0.02 Gl cerine 38.00 38.00 40.00 DI Water 14.00 14.00 13.00 1 N NaOH 0.05 0.05 FD&C Yellow 6 0.35 0.28 FD&C Blue 1 0.96 0.77 0.18 FD&C Red 40 1.69 1.35 1.28 FD&C Yellow 5 0.93 Iso ro anol 2.00 2.00 2.00 Surface Tension d 45.0 44.5 44.0 nes/cm Viscosit centi oise 47.1 47.2 51.9 Heat Test SDI 0.81 0.85 0.62 A arent H 6.74 6.95 6.19 Absorbance 0.790 (@ 0.610 (@ 0.295 (@
629 nm) 629 nm) 629 nm) 0.590 ( @ 0.436 ( @ 0.717 ( @
504 nm) 504 nm) 494 nm) 0.2.46 ( 0.191 ( @ 0.689 @ 426 @ 409 nm) 409 nm nm) S ecific Gravi 1.1259 1.127 1.1287 Example 3 - Preparation of Food Grade Colored Fluids from Natural Dves [0049] This example describes a method for producing food grade colored fluids from food grade natural dyes, 1,2-propanediol and glycerine. Four illustrative formulations and colors for these formulations are shown in Table 5. The colored fluids were made according to the procedure described in Example 1 above, with the exception that any water present was added in the initial mixing step and the natural dyes were added in the second mixing step, rather than the FD&C dyes.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 5.
Food Grade Colored Fluid Formulations Made From Natural Dyes SAMPLE K SAMPLE L SAMPLE M SAMPLE N
Color Red Yellow Yellow Blue 1,2- ro anediol59.5 39.7 42.0 24.0 Gl cerine 6.00 6.0 6.0 4.0 DI Water 50.0 50.0 Carminic Acid 32.5 7.59'0 li uid Gardenia Yellow 2.0 Turmeric Li 50.0 uid' Gardenia Blue 20.0 Iso ro anol 2.00 2.00 2.00 2.00 Surface Tension41.7 46.3 37.1 46.4 d nes/cm) Viscosit centi18.4 5.92 38.0 13.1 oise A arent H 7.42 3.96 4.67 5.62 Absorbance 0.718 (@ 0.394 (@ 0.368 (@ 0.929 (@
556 nm) 438 nm) 425 nm) 596 nm) 0.694 @ 527 nm S ecific Gravi1.064 1.054 1.035 1.113 a. A natural foal aye ontamea nom ~ens~ent ~oiors, mc., contammg i.~ wt.~ro cocmneai m propyene gryco~.
b. A natural food dye obtained from Sensient Colors, Inc.
c. A natural food dye obtained from Sensient Colors, Inc., containing 7.7 wt.96 cthyl alcohol, 90.8 wt.96 propylene glycol and 1.5 wt.~o oleoresin turmeric which itself contains 48-50 wt.% curcumin with a balance of flavor and gum components.
d. A natural food dye obtained from Sensient Colors. Inc.
Example 4 - Preparation of Low Inorganic Salt Content Food Grade Colored Fluids [0050] This example describes a method for producing low inorganic salt content food grade colored fluids from low salt food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Table 6. The colored fluids were made according to the procedure described in Example 1 above.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 6.
Low Inorganic Salt Content Colored Fluid Formulations SAM_PL__E_O SAMPLE P SAMPLE
~
~ ~
Color Yellow Blue C an) Blue Blue) 1,2- ro anediol 91.80 92.33 91.78 Gl cerine 4.00 4.00 4.00 Meth I araben 0.05 0_.05_ Pro 1 araben 0.02 0_.02_ Low Salt FD&C Blue 1' 1.60 1.60 FD&C Red 3 0.55 Low Salt FD&C Yellow 2.20 Iso ro anol 2.00 2.00 2.00 Surface Tension d nes/cm)39.6 39.2 39.4 Viscosit (centi oise 53.9 49.5 50.4 Heat Test SDI -- 0.51 0.82 A arent H 7.84 5.53 7.75 Absorbance 0.593 (@ 0.973 (@ 0.677 (@
428 nm) 629 nm) 629 nm) 0.168 @ 526 nm S ecific Gravi 1.0505 1.0493 1.0529 e. The formutatton Tor tuts tow salt nwe aye is presentea m maote t, aoove.
f. The formulation for this low salt yellow dye is presented in Table 1, above.
Example 5 - Preparation of Low Viscosity Food Grade Colored Fluids [0051] This example describes a method for producing low viscosity food grade colored fluids from food grade FD&C dyes, 1,2-propanediol and glycerine. Three illustrative formulations and colors for these formulations are shown in Tables 7 and 8. The colored fluids were prepared as follows. The 1,2-propanediol, glycerine, water and Docusate sodium were mixed together at 40 °C for approximately 20 minutes. The FD&C dyes were then added while mixing, the heater was turned off;
and mixing continued for about one hour. The mixture was allowed to cool to ambient temperature. The resulting colored fluid was then filtered with a 0.2 pm filter.
001.1449822.1 Atty. Dkt. No.: 081583:0281 TABLE 7.
Low Viscosity Food Grade Colored Fluid Formulations SAMPLE R SAMPLE S SAMPLE T
_ Color C an Cyan C an :
"
-1,2- ro anediol 50.0 49.3 70.0 DI water 41.9 33.0 23.9 Gl cerine 5.0 14.0 3.0 1% Docusate sodium 1.5 0 1.5 1.0 N NaOH 0 0.10 0 FD&C Blue 1 1.6 1.6 1.6 Iso ro anol 0 2.0 0 Surface Tension 48.0 44.0 44.4 d nes/cm Viscosit centi oise7.62 11.4 14.$
SDI 0.92 A arent H 5.51 5.76 5.24 Absorbance --- 0.665 @ 629 nm S ecific Gravi -- 1.071 TABLE 8.
Low Viscosity Food Grade Colored Fluid Formulations SAMPLE U SAMPLE V ~ SAMPLE W
__ ~
~
Color Ma enta Yellow Black 1,2- ro anediol 49.609 49.23 47.83 Meth 1 araben 0.05 0.05 0.05 Pro 1 araben 0.02 0.02 0.02 Gl cerine 14:0 14.0 14.0 DI Water 32.0 32.5 33.0 FD&C Blue 0.008 0.96 FD&C Red 3 2.30 FD&C Red 40 0.013 1.69 FD&C Yellow 5 2.20 FD&C Yellow 6 0.35 Iso ro anol 2.0 2.0 2.0 Surface Tension 44.5 44.2 44.6 d nes/cm Viscosi centi ise 11.5 12.0 11.8 H 8.43 6.44 7.48 Absorbance 0.633 @ 526 0.547 @ 425 0.408 @ 629 nm) nm nm S ecific Gravi 1.083 1.076 1.0818 Heat Test SDI
001.1449822.1 Atty. Dkt. No.: 081583:0281 Examyle 6 - Application of Food Grade Colored Fluids to an Edible Substrate Colored fluids can be printed through commercially available printing equipment employing printheads manufactured by manufacturers of piezo printheads such as Spectra, Xaar, Hitachi and PicoJet. When jetting Sample P, for example, the printhead is set to 60°C. One example of a printhead which could be used for jetting these fluids is the NovaQ jetting assembly 256/80 AQ, manufactured by Spectra.
Inks successfully jet at frequencies including, but not limited to, lkHz to 20kHz.
Based on the printhead design and ink ingredients (formulations) inks may be jettable up to a frequency of 40 kHz. For highest resolution a substrate gap of 1 mm may be desirable. Substrates such as cookies, crackers, breads, marshmallows, and other edible items in a wide variety of shapes and thickness maybe jetted.
[0052] The invention has been described with reference to very specific and illustrative embodiments. However, it should be understood that many variations and modifications may be made while remaining within the spirit and scope of the invention.
001.1449822.1
Claims (54)
1. A food grade colored fluid comprising a food grade dye, glycerine, at least 25 wt.% 1,2-propanediol, and optionally water;
wherein the 1,2-propanediol, glycerine and any optional water make up at least 90 wt. % of the colored fluid, and any water present makes up no more than 35 wt. % of the colored fluid.
wherein the 1,2-propanediol, glycerine and any optional water make up at least 90 wt. % of the colored fluid, and any water present makes up no more than 35 wt. % of the colored fluid.
2. The colored fluid of Claim 1 comprising at least 2 wt. %
glycerine.
glycerine.
3. The colored fluid of Claim 1 comprising at least 70 wt. % 1,2-propanediol.
4. The colored fluid of Claim 1, wherein any water present makes up no more than 20 wt. % of the colored fluid.
5. The colored fluid of Claim 1, wherein any water present makes up no more than 1 wt. % of the colored fluid.
6. The colored fluid of Claim 1 comprising 0.1 to 10 wt. % of the food grade dye.
7. The colored fluid of Claim 1, wherein the food grade dye comprises FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, FD&C Blue #1 or a mixture thereof.
8. The colored fluid of Claim 1, wherein the food grade dye comprises a natural dye.
9. The colored fluid of Claim 1, wherein the colored fluid has a viscosity of 8 to 14 cps at 60°C.
10. The colored fluid of Claim 1, wherein the colored fluid has a surface tension of 20 to 60 dynes per cm at 25°C.
11. The colored fluid of Claim 1, wherein the colored fluid has a silt density index of at least 0.5.
12. The colored fluid of Claim 1, wherein the food grade dye has an inorganic salt content of no more than 0.5 wt.%.
13. The colored fluid of Claim 1, wherein the food grade dye has a chloride ion content of no more than 0.5 wt. % and a sulfate ion content of no more than 0.5 wt. %.
14. The colored fluid of Claim 1, wherein the colored fluid has a Brookfield viscosity at 60°C that changes by no more than 2 cps over a shear rate range from 10 to 45 rpm.
15. A food grade colored fluid comprising 0.1 to 10 wt.% food grade dye, 25 to 95 wt. % 1,2-propanediol, 1 to 50 wt. % glycerine, and no more than 35 wt. % water; wherein the colored fluid has a viscosity of 8 to 14 cps at 60°C.
16. A food grade colored fluid comprising a food grade dye, a food grade glycol, optionally glycerine and optionally water; wherein the food grade glycol and any optional glycerine and water make up at least 90 wt. % of the colored fluid, and any water present makes up no more than 35 wt. % of the colored fluid; and further wherein the colored fluid has a Brookfield viscosity at 60°C
that changes by no more than 2 cps over a shear rate range from 10 to 45 rpm.
that changes by no more than 2 cps over a shear rate range from 10 to 45 rpm.
17. The colored fluid of Claim 16, wherein the colored fluid has a surface tension of 35 to 50 dynes per cm at 25°C.
18. The colored fluid of Claim 16 comprising at least 25 wt.% 1,2-propanediol.
19. The colored fluid of Claim 16, the colored fluid having a viscosity of 35 to 65 cps at 25°C.
20. A food grade colored fluid comprising a food grade dye and at least 25 wt.% 1,2-propanediol, wherein the food grade dye has an inorganic salt content of no more than 0.5 wt.%.
21. The colored fluid of Claim 20 comprising at least 70 wt. % 1,2-propanediol, glycerine or a mixture thereof.
22. The colored fluid of Claim 20, wherein the colored fluid has a viscosity of 35 to 65 cps at 25°C.
23. A food grade colored fluid comprising a food grade dye and at least 70 wt. % 1,2-propanediol, glycerine or a mixture thereof; wherein the colored fluid has a viscosity of 35 to 65 cps at 25°C.
24. The colored fluid of Claim 23 comprising at least 40 wt. % 1,2-propanediol.
25. The colored fluid of Claim 23 comprising at least 85 wt.% 1,2-propanediol.
26. The colored fluid of Claim 23 comprising 2 to 10 wt. %
glycerine.
glycerine.
27. The colored fluid of Claim 23 comprising no more than 30 to 45 wt. % glycerine.
28. The colored fluid of Claim 23 further comprising isopropanol, ethanol or a mixture thereof.
29. The colored fluid of Claim 23 further comprising methylparaben, propylparaben or a mixture thereof.
30. The colored fluid of Claim 23 comprising no more than 20 wt.
% water.
% water.
31. The colored fluid of Claim 23 comprising no more than 1 wt. %
water.
water.
32. The colored fluid of Claim 23, wherein the food grade dye comprises FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, FD&C Blue #1 or a mixture thereof.
33. The colored fluid of Claim 23, wherein the colored fluid has a surface tension of 35 to 50 dynes per cm at 25°C.
34. The colored fluid of Claim 23, wherein the food grade dye has an inorganic salt content of no more than 0.5 wt. %.
35. The colored fluid of Claim 23, wherein the food grade dye has a chloride ion content of no more than 0.5 wt. %.
36. The colored fluid of Claim 23, wherein the food grade dye has a sulfate ion content of no more than 0.5 wt. %.
37. The colored fluid of Claim 36, wherein the food grade dye has a chloride content of no more than 1000 ppm and a sulfate content of no more than 1000 ppm.
38. The colored fluid of Claim 23, wherein the colored fluid has a silt density index of at least 0.5.
39. The colored fluid of Claim 23, wherein the food grade dye comprises a natural dye.
40. The colored fluid of Claim 39, wherein the natural dye comprises a turmeric oleoresin, a cochineal extract, gardenia yellow, gardenia blue, beet powder or a mixture thereof.
41. The colored fluid of Claim 23, wherein the colored fluid has a viscosity of 8 to 14 cps at 60°C.
42. A method of applying an edible colorant to a surface of an edible substrate, comprising ink jet printing the food grade colored fluid of Claim 1 directly onto the surface.
43. The method of Claim 42, wherein the surface is a porous surface.
44. The method of Claim 42, wherein the food grade colored fluid has a viscosity of 8 to 14 cps at a temperature between 20 and 75°C.
45. The method of Claim 42, wherein the food grade colored fluid has a viscosity of 8 to 14 cps at 60°C.
46. The method of Claim 42, wherein the ink jet printing takes place at a jetting temperature of 25 to 75°C.
47. The method of Claim 42, wherein the ink jet printing takes place at a jetting temperature of 50 to 70°C.
48. The method of Claim 42, wherein the ink jet printing takes place using at least one piezoelectric print head.
49. A method of applying an edible colorant to a surface of an edible substrate, the method comprising ink jet printing the food grade colored fluid of Claim 16 directly onto the surface.
50. A method of applying an edible colorant to a surface of an edible substrate, the method comprising ink jet printing the food grade colored fluid of Claim 20 directly onto the surface.
51. A method of applying an edible colorant to a surface of an edible substrate, the method comprising ink jet printing the food grade colored fluid of Claim 23 directly onto the surface.
52. An edible substrate having the food grade colored fluid of Claim 1 applied to at least one surface thereof.
53. The edible substrate of Claim 52, wherein the at least one surface is a porous surface.
54. The edible substrate of Claim 52, wherein the edible substrate is selected from the group consisting of crackers, chewing gum, biscuits, cereal, taco shells, granola bars, rice cakes, cookies, pie crusts, waffles, cakes, marshmallows, candies, pasta and bread products.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/601,064 | 2003-06-20 | ||
US10/601,064 US7431956B2 (en) | 2003-06-20 | 2003-06-20 | Food grade colored fluids for printing on edible substrates |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2438636A1 CA2438636A1 (en) | 2004-12-20 |
CA2438636C true CA2438636C (en) | 2012-10-09 |
Family
ID=33552156
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA2438636A Expired - Lifetime CA2438636C (en) | 2003-06-20 | 2003-08-29 | Food grade colored fluids for printing on edible substrates |
Country Status (2)
Country | Link |
---|---|
US (2) | US7431956B2 (en) |
CA (1) | CA2438636C (en) |
Families Citing this family (32)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100556503B1 (en) * | 2002-11-26 | 2006-03-03 | 엘지전자 주식회사 | Control Method of Drying Time for Dryer |
US7431956B2 (en) | 2003-06-20 | 2008-10-07 | Sensient Imaging Technologies, Inc. | Food grade colored fluids for printing on edible substrates |
IL159990A (en) | 2004-01-21 | 2008-03-20 | Eyal Eliav | Device, method and system for the application of content onto the surface of a beverage |
US7247199B2 (en) * | 2004-05-12 | 2007-07-24 | Baydo Robert A | Food grade ink jet inks for printing on edible substrates |
JP2008502370A (en) | 2004-06-10 | 2008-01-31 | センシエント イメージング テクノロジーズ インコーポレイテッド | Inkjet ink for foods used for printing on edible substrates |
US8137721B2 (en) * | 2004-08-18 | 2012-03-20 | The Procter & Gamble Company | Ink jetting inks for food application |
CN101535051B (en) * | 2005-05-09 | 2013-06-12 | 富士胶卷迪马蒂克斯股份有限公司 | Ink jet printing system |
BRPI0613997A2 (en) * | 2005-07-01 | 2011-03-01 | Sensient Imaging Technologies Inc | ink-blasting tasty fluids for printing on edible substrates |
US20080032011A1 (en) * | 2005-07-01 | 2008-02-07 | Sensient Colors Inc. | Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof |
US7648722B2 (en) * | 2005-11-15 | 2010-01-19 | The Quaker Oats Company | Color-changing cereal and method |
EP2004413A4 (en) * | 2006-03-22 | 2010-12-01 | Fujifilm Dimatix Inc | Printing images and flavors on substrates |
US20070231427A1 (en) | 2006-03-29 | 2007-10-04 | Wm Wrigley Jr. Company | Spray-formed confectionery product, apparatus and method |
US20090186121A1 (en) * | 2006-05-01 | 2009-07-23 | Sensient Colors Inc. | Modified edible substrates suitable for printing |
GB2438197A (en) * | 2006-05-15 | 2007-11-21 | Sun Chemical Bv | Edible inks |
WO2007148824A1 (en) * | 2006-06-22 | 2007-12-27 | Canon Kabushiki Kaisha | Ink set, ink cartridge set, ink jet recording method, recording unit and ink jet recording apparatus |
EP2120598A2 (en) * | 2006-09-22 | 2009-11-25 | The Procter and Gamble Company | Flavor application on edible substrates |
WO2008035313A2 (en) * | 2006-09-22 | 2008-03-27 | The Procter & Gamble Company | Flavor application on edible substrates |
US8029835B2 (en) * | 2006-09-28 | 2011-10-04 | The Quaker Oats Company, Inc. | Grain-based food product with powder coating |
IL178519A (en) * | 2006-10-15 | 2016-04-21 | Shlomo Magdassi | Edible coloring composition |
US20080268132A1 (en) * | 2007-04-24 | 2008-10-30 | The Quaker Oats Company | Effervescent food products |
US10531681B2 (en) | 2008-04-25 | 2020-01-14 | Sensient Colors Llc | Heat-triggered colorants and methods of making and using the same |
US20090298952A1 (en) * | 2008-05-07 | 2009-12-03 | Brimmer Karen S | Platable soluble dyes |
US20080305219A1 (en) * | 2008-08-14 | 2008-12-11 | Douglas Stewart | Coated edible substrate and related methods |
US9113647B2 (en) | 2008-08-29 | 2015-08-25 | Sensient Colors Llc | Flavored and edible colored waxes and methods for precision deposition on edible substrates |
US8545613B2 (en) * | 2010-04-29 | 2013-10-01 | RandD ENTERPRISES OF SAN JOSE, LLC | Tattoo transfer pattern printed by an ink jet printer |
US20140193546A1 (en) * | 2013-01-09 | 2014-07-10 | Alexander Vigneri | Coated chocolate confection with improved dye acceptance |
US20150321208A1 (en) * | 2014-05-07 | 2015-11-12 | Armand Kramedjian | Flavoring or sweetening spray delivery system |
GB2532188A (en) * | 2014-10-03 | 2016-05-18 | Rainbow Dust Colours Ltd | Edible paint compositions and their uses |
US10548684B2 (en) * | 2015-06-12 | 2020-02-04 | Mindskid Labs, Llc | Corneal marking ink |
WO2020084328A1 (en) * | 2018-10-22 | 2020-04-30 | Ripples Ltd. | Article of manufacture, formulation and method for printing on a foamed beverage |
WO2020171183A1 (en) * | 2019-02-20 | 2020-08-27 | 凸版印刷株式会社 | Inkjet ink and printed item |
EP4149282A1 (en) * | 2020-05-16 | 2023-03-22 | Ripples Ltd. | Apparatus, method and article of manufacture for producing an edible multi-color ink-image |
Family Cites Families (204)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1931409A (en) | 1933-03-27 | 1933-10-17 | Samuel A Humphrey | Method for making moisture resisting decorated panned candy |
US2258347A (en) * | 1940-03-16 | 1941-10-07 | United Eng Foundry Co | Shear |
US2385613A (en) * | 1941-05-19 | 1945-09-25 | Dick Co Ab | Inks |
BE492239A (en) | 1948-11-18 | |||
US2982234A (en) * | 1957-10-04 | 1961-05-02 | Hartnett Co R W | Method of printing waxed pellets, and printing ink |
US3015610A (en) * | 1957-11-04 | 1962-01-02 | Jr Roy Y Sanders | Marked pharmaceutical tablet |
US2948626A (en) | 1958-10-24 | 1960-08-09 | Jr Roy Y Sanders | Edible pharmaceutical ink and process of using same |
US3052552A (en) | 1959-09-16 | 1962-09-04 | Beech Nut Life Savers Inc | Printing on confection items and the resulting product |
US3084050A (en) | 1961-07-21 | 1963-04-02 | Richardson & Holland Inc | Sweet powdered coating for bakery products |
GB1050762A (en) | 1962-05-28 | 1900-01-01 | ||
US3258347A (en) * | 1963-08-19 | 1966-06-28 | Miles Lab | Edible pharmaceutical inks |
CA850044A (en) | 1967-07-19 | 1970-08-25 | A. Lichtenberger Joseph | Method and apparatus for applying additives to paper |
US3592940A (en) | 1968-04-24 | 1971-07-13 | Scm Corp | Triglyceride composition containing titanium dioxide |
US3677691A (en) | 1968-09-24 | 1972-07-18 | Kohnstamm & Co Inc H | Nontoxic dyes in polyglycerol fatty acid ester and glycol or glycerine and its mixture therein |
US3796814A (en) | 1969-02-06 | 1974-03-12 | Scm Corp | Heat-sensitive condiment-containing fatty particulate |
US3806607A (en) * | 1969-08-28 | 1974-04-23 | American Cyanamid Co | Chocolate flavored beverages containing cocoa and dioctyl sodium sulfosuccinate |
US3694237A (en) * | 1971-03-17 | 1972-09-26 | Colorcon | Edible ink |
US4021252A (en) * | 1973-10-31 | 1977-05-03 | American Can Company | Jet printing ink composition |
US4167422A (en) | 1974-08-30 | 1979-09-11 | Dynapol | Laked high molecular weight dyes |
US4250327A (en) | 1976-12-08 | 1981-02-10 | Dynapol | Polymeric yellow colorant |
US4316918A (en) | 1976-12-17 | 1982-02-23 | Dynapol | Products including edibles colored with polymeric red colors |
US4112125A (en) | 1977-02-15 | 1978-09-05 | Beatrice Foods Co. | Semi-moist shelf stable particle for carrying a food color and flavor |
US4168662A (en) * | 1978-04-28 | 1979-09-25 | American Can Company | Videojet ink for printing on food products |
US4230687A (en) | 1978-05-30 | 1980-10-28 | Griffith Laboratories U.S.A., Inc. | Encapsulation of active agents as microdispersions in homogeneous natural polymeric matrices |
US4177075A (en) | 1978-06-05 | 1979-12-04 | M&T Chemicals Inc. | Jet printing ink containing ammonium formate electrolyte |
US4233328A (en) | 1978-10-04 | 1980-11-11 | Dynapol | Edible materials colored with polymeric yellow colorant |
US4548825A (en) * | 1978-11-15 | 1985-10-22 | Boehringer Ingelheim Gmbh | Method for ink-jet printing on uncoated tablets or uncoated tablet cores |
US4239543A (en) | 1979-02-09 | 1980-12-16 | Gould Inc. | Non-crusting jet ink and method of making same |
US4576825A (en) | 1979-04-23 | 1986-03-18 | Conagra, Inc. | Method and composition for curing meat |
US4307117A (en) * | 1980-03-27 | 1981-12-22 | General Foods Corporation | Stabilized curcumin colorant |
DE3012192C2 (en) | 1980-03-28 | 1982-11-04 | Heinz 5000 Köln Stemmler | Pigmented protective coating for meat products |
JPS5774372A (en) | 1980-10-27 | 1982-05-10 | Seiko Epson Corp | Fluid ink for printer |
US4578273A (en) * | 1981-04-07 | 1986-03-25 | Keebler Company | Printing of foods |
US4327077A (en) | 1981-05-29 | 1982-04-27 | Life Savers, Inc. | Compressed chewable antacid tablet and method for forming same |
JPS6052186B2 (en) | 1982-02-17 | 1985-11-18 | 富士写真フイルム株式会社 | Water-based ink for inkjet printing |
JPS5936174A (en) * | 1982-08-23 | 1984-02-28 | Ricoh Co Ltd | Water-based ink for ink jet recording |
US4531292A (en) * | 1983-02-14 | 1985-07-30 | Joytronix, Inc. | Foodstuffs imaging process and apparatus |
US4511613A (en) | 1983-02-14 | 1985-04-16 | Union Carbide Corporation | Method for inhibiting discoloration on cellulose food casings |
US4670271A (en) * | 1983-02-14 | 1987-06-02 | Joytronix, Inc. | Food imprinting cassette means |
US4500576A (en) | 1983-02-14 | 1985-02-19 | Union Carbide Corporation | Inhibition of discoloration on cellulose food casings |
US4601756A (en) * | 1983-10-19 | 1986-07-22 | Canon Kabushiki Kaisha | Recording liquid |
CH662358A5 (en) | 1984-11-06 | 1987-09-30 | Buettner Ag Franz | Physiologically acceptable inks for printing by means of inkjet writing means |
CH660750A5 (en) | 1984-11-06 | 1987-06-15 | Thomae Gmbh Dr K | Physiologically acceptable inks for printing mouldings having a porous surface by inkjet writing means |
US4791165A (en) | 1985-07-18 | 1988-12-13 | Hewlett-Packard Company | Ink-jet ink for plain paper printing |
DE3687631T2 (en) * | 1985-12-05 | 1993-06-03 | Hewlett Packard Co | INK COMPOSITION FOR INK PENS. |
US4694302A (en) * | 1986-06-06 | 1987-09-15 | Hewlett-Packard Company | Reactive ink-jet printing |
US4761180A (en) * | 1986-08-27 | 1988-08-02 | Hewlett-Packard Company | Dyes containing tetramethylammonium cation for ink-jet printing inks |
US4816501A (en) | 1987-05-07 | 1989-03-28 | Denki Kagaku Kogyo Kabushiki Kaisha | Heat-sensitive color developable composition |
US5091004A (en) * | 1987-09-22 | 1992-02-25 | Dainippon Ink And Chemicals, Inc. | Ink composition |
US4781758A (en) * | 1987-10-22 | 1988-11-01 | International Business Machines Corporation | Ink composition for drop-on-demand ink jet |
US4853037A (en) * | 1987-10-30 | 1989-08-01 | Hewlett-Packard Company | Low glycol inks for plain paper printing |
US4825227A (en) | 1988-02-29 | 1989-04-25 | Spectra, Inc. | Shear mode transducer for ink jet systems |
US4985260A (en) | 1988-05-06 | 1991-01-15 | Vitas Niaura | Food body with surface color indicia |
US5006362A (en) * | 1988-05-09 | 1991-04-09 | Berwind Pharmaceutical Services, Inc. | Branding pharmaceutical dosage forms, food and confectionery products with aqueous ingestible inks |
JPH07119378B2 (en) * | 1989-01-27 | 1995-12-20 | キヤノン株式会社 | Recording liquid and ink jet recording method using the same |
US4937598A (en) | 1989-03-06 | 1990-06-26 | Spectra, Inc. | Ink supply system for an ink jet head |
US5073392A (en) | 1989-04-17 | 1991-12-17 | The Pillsbury Company | Process of forming a microwaveable food product having a selected color |
US5002789A (en) | 1989-04-17 | 1991-03-26 | The Pillsbury Company | Food colorant system |
US5069918A (en) | 1989-04-17 | 1991-12-03 | The Pillsbury Company | Method of coloring foods |
US5112399A (en) * | 1989-07-11 | 1992-05-12 | Hewlett-Packard Company | Plain paper inks |
US5152969A (en) | 1989-11-27 | 1992-10-06 | Geobiotics, Inc. | Processes to recover and reconcentrate gold from its ores with microorganisms |
FR2660317B1 (en) | 1990-03-27 | 1994-01-14 | Seppic | FILM-FORMING PRODUCT FOR COATING SOLID FORMS; ITS MANUFACTURING PROCESS AND PRODUCTS COATED WITH THIS PRODUCT. |
US5073399A (en) * | 1990-07-11 | 1991-12-17 | Eustathios Vassiliou | Simulated uncooked egg with shaped egg-yolk and method of making |
US5281261A (en) * | 1990-08-31 | 1994-01-25 | Xerox Corporation | Ink compositions containing modified pigment particles |
US5265315A (en) | 1990-11-20 | 1993-11-30 | Spectra, Inc. | Method of making a thin-film transducer ink jet head |
US5453122A (en) | 1991-02-16 | 1995-09-26 | Willett International Limited | Ink composition |
US5230913A (en) | 1991-03-01 | 1993-07-27 | Nabisco, Inc. | Fat mimetic having mineral core with fatty coating |
US5162119A (en) * | 1991-04-09 | 1992-11-10 | Nabisco, Inc. | Printing and forming apparatus for making printed baked goods |
US5221332A (en) * | 1991-04-29 | 1993-06-22 | Xerox Corporation | Ink compositions |
US5156675A (en) * | 1991-05-16 | 1992-10-20 | Xerox Corporation | Ink for ink jet printing |
US5230918A (en) | 1992-04-09 | 1993-07-27 | Kraft General Foods, Inc. | Cake icing composition utilizing a food modifying composition and process for making same |
US5286502A (en) * | 1992-04-21 | 1994-02-15 | Wm. Wrigley Jr. Company | Use of edible film to prolong chewing gum shelf life |
IL105973A0 (en) | 1992-06-19 | 1993-10-20 | Lilly Co Eli | Inhibitors of hiv protease useful for the treatment of aids |
US5362504A (en) | 1992-06-23 | 1994-11-08 | General Mills, Inc. | Edible microwave susceptor composition |
JP3176444B2 (en) * | 1992-10-01 | 2001-06-18 | 株式会社リコー | Aqueous ink and recording method using the same |
US5308441A (en) | 1992-10-07 | 1994-05-03 | Westvaco Corporation | Paper sizing method and product |
US5316575A (en) * | 1992-10-08 | 1994-05-31 | Videojet Systems, International, Inc. | Pigmented, low volatile organic compound, ink jet composition and method |
JP3123626B2 (en) * | 1992-11-06 | 2001-01-15 | シオノギクオリカプス株式会社 | Solid preparation printing equipment |
JP3175366B2 (en) * | 1992-12-01 | 2001-06-11 | 富士ゼロックス株式会社 | Inkjet recording ink |
JP3175383B2 (en) * | 1993-01-25 | 2001-06-11 | 富士ゼロックス株式会社 | Ink jet ink and recording method thereof |
US5522922A (en) * | 1993-03-17 | 1996-06-04 | Mitsubishi Pencil Kabushiki Kaisha | Aqueous ink composition |
US5300310A (en) | 1993-03-23 | 1994-04-05 | The Procter & Gamble Company | Purple colored beverages brightened with clouding agents |
GB9306165D0 (en) | 1993-03-25 | 1993-05-19 | Domino Printing Sciences Plc | Inks |
JP3397365B2 (en) * | 1993-04-01 | 2003-04-14 | キヤノン株式会社 | Ink, ink manufacturing method, ink jet recording method, recording unit, ink cartridge, and ink jet recording apparatus |
KR0185765B1 (en) * | 1993-04-10 | 1999-04-15 | 가와다 미쓰구 | Optical information medium and method for fabricating same |
US6616958B1 (en) | 1993-07-07 | 2003-09-09 | Jack Guttman, Inc. | Method of making and using an edible film for decorating foodstuffs |
US5681380A (en) * | 1995-06-05 | 1997-10-28 | Kimberly-Clark Worldwide, Inc. | Ink for ink jet printers |
FR2715582B1 (en) | 1994-02-02 | 1996-03-15 | Centre Nat Rech Scient | Microcapsules with crosslinked flavonoid walls and compositions containing them. |
ATE165747T1 (en) * | 1994-03-01 | 1998-05-15 | Zenteco Ag | METHOD FOR PRODUCING A FRONT FRAME FOR RECEIVING FILTER BAGS FOR FILTER SYSTEMS |
US5659346A (en) | 1994-03-21 | 1997-08-19 | Spectra, Inc. | Simplified ink jet head |
US5397387A (en) * | 1994-04-07 | 1995-03-14 | Videojet Systems International, Inc. | Food marking jet ink |
US6352713B1 (en) | 1999-12-01 | 2002-03-05 | Drugtech Corporation | Nutritional composition |
IT1266731B1 (en) | 1994-06-28 | 1997-01-14 | Olivetti Canon Ind Spa | INK FOR INK-JET PRINTING. |
DE69508216T2 (en) | 1994-07-20 | 1999-06-24 | Spectra Inc | ON-DEMAND HIGH-FREQUENCY INK JET PRINTING DEVICE |
IL110396A (en) | 1994-07-21 | 2000-07-16 | Univ Ben Gurion | Coloring materials derived from red microalgae their preparation and compositions containing them |
GB2291838B (en) * | 1994-07-29 | 1998-11-18 | Robert John Young | A machine and method for printing on an edible substrate |
US5443628B1 (en) * | 1994-08-08 | 1998-06-09 | Videojet Systems Int | High temperature jet printing ink |
EP0705890A1 (en) * | 1994-10-04 | 1996-04-10 | Videojet Systems International, Inc. | White ink for marking candy substrates |
US5531818A (en) * | 1994-12-01 | 1996-07-02 | Xerox Corporation | Ink jet ink compositions and printing processes |
US5601639A (en) * | 1995-05-04 | 1997-02-11 | Scitex Digital Printing, Inc. | System and method for achieving runnability and jet straightness for a digital color press |
US5716253A (en) | 1995-06-16 | 1998-02-10 | The Pilot Ink Co., Ltd. | Thermally color-changeable toy |
JP3102304B2 (en) * | 1995-06-29 | 2000-10-23 | ブラザー工業株式会社 | Aqueous ink and inkjet recording method |
US5624485A (en) * | 1995-09-08 | 1997-04-29 | Scitex Digital Printing, Inc. | Water based recording fluid |
BR9611253A (en) | 1995-10-27 | 1999-03-30 | Procter & Gamble | Dry drinkable mixes fortified by zinc iron and stable colored vitamins |
AU7601196A (en) * | 1995-11-01 | 1997-05-22 | Wm. Wrigley Jr. Company | Method and apparatus for printing on confectionery products |
US5800601A (en) * | 1995-11-06 | 1998-09-01 | Videojet Systems International, Inc. | Food grade jet inks |
US5611851A (en) | 1995-12-13 | 1997-03-18 | The Mearl Corporation | Process for preparing unsupported metal oxide nacreous pigments |
US5882707A (en) | 1996-01-05 | 1999-03-16 | Bpsi Holdings, Inc. | Method of coating an edible substrate with sugar/syrup or sugarless solutions containing dry color concentrate |
CN1158346A (en) | 1996-02-01 | 1997-09-03 | 黎元淦 | High grade edible paint mimeograph |
US5637139A (en) * | 1996-03-13 | 1997-06-10 | Videojet Systems International, Inc. | Citrus marking jet ink |
GB9606729D0 (en) * | 1996-03-29 | 1996-06-05 | Willett Int Ltd | Printed article and method |
US5663059A (en) * | 1996-05-10 | 1997-09-02 | Incyte Pharmaceuticals, Inc. | Human phospholipase inhibitor |
FR2750599B1 (en) | 1996-07-02 | 1998-12-31 | Oreal | NOVEL COSMETIC COMPOSITIONS COMPRISING LIQUID CRYSTAL COLORING AGENTS AND THEIR USE |
GB2337214B (en) * | 1997-02-14 | 2000-09-20 | Warner Jenkinson Co Inc | Method for purifying water-insoluble compounds |
DE19722546B4 (en) * | 1997-05-30 | 2004-08-26 | J. S. Staedtler Gmbh & Co. Kg | Ink for changing color applications |
DE19735604A1 (en) * | 1997-08-15 | 1999-02-18 | Staedtler Fa J S | Aqueous ink with extended cap-off-time and process for its preparation |
US6020397A (en) * | 1997-10-10 | 2000-02-01 | Westvaco Corporation | Two-component ink jet ink system |
US5985424A (en) | 1998-02-09 | 1999-11-16 | Westvaco Corporation | Coated paper for inkjet printing |
ES2144948B1 (en) * | 1998-03-20 | 2001-03-01 | Gomez Portela Julio | USE OF GELATINE FOR SUPPORT AND TRANSFER OF IMAGES. |
US20020008751A1 (en) * | 1998-03-25 | 2002-01-24 | Stephen L. Spurgeon | Decorating system for edible items |
US6277498B1 (en) | 1998-03-31 | 2001-08-21 | Oji Paper Co., Ltd. | Ink jet recording material process for producing the same and ink jet recording method using the same |
JP2000041621A (en) | 1998-07-28 | 2000-02-15 | Osaka Kagaku Gokin Kk | Edible color developing film |
US6120821A (en) | 1998-11-02 | 2000-09-19 | Kalsec, Incorporated | Method for preparing color changing food |
US5931166A (en) * | 1998-12-22 | 1999-08-03 | Weber; Paul J. | Fingernail decorating |
US6231901B1 (en) | 1999-03-23 | 2001-05-15 | Nestec S.A. | Frozen dessert novelty which changes color |
JP2000302987A (en) | 1999-04-22 | 2000-10-31 | Matsushita Electric Ind Co Ltd | Thermally sensitive coloring material, thermally sensitive coloring element and their production |
US6495179B1 (en) | 1999-04-23 | 2002-12-17 | General Mills, Inc. | Appearance modified aerated confection and method of preparation |
US6231654B1 (en) * | 1999-04-30 | 2001-05-15 | Macdermid Acumen, Inc. | Ink composition and a method of making the ink composition |
US20010038871A1 (en) | 1999-05-11 | 2001-11-08 | Sally Nardi | Selectable agent delivery system |
HN2000000165A (en) | 1999-08-05 | 2001-07-09 | Dimensional Foods Corp | EDIBLE HOLOGRAPHIC PRODUCTS, PARTICULARLY PHARMACEUTICALS, AND METHODS AND APPLIANCES FOR PRODUCERS. |
US7838037B2 (en) | 1999-11-17 | 2010-11-23 | Tagra Biotechnologies Ltd. | Method of microencapsulation |
US20030035870A1 (en) * | 2000-01-07 | 2003-02-20 | E. Michael Ackley, Jr. | Method to print multicolor images on edible pieces |
US7115297B2 (en) | 2000-02-22 | 2006-10-03 | Suzanne Jaffe Stillman | Nutritionally fortified liquid composition with added value delivery systems/elements/additives |
US6299374B1 (en) * | 2000-03-09 | 2001-10-09 | David Naor | Instruments for producing edible colored indicia on food substrates and medicaments |
US20010046535A1 (en) | 2000-03-24 | 2001-11-29 | Stephen Bowling | Printing on foods |
US6648951B2 (en) * | 2000-11-03 | 2003-11-18 | Hewlett-Packard Development Company, L.P. | Waterfest, environmentally friendly inks adapted for point-of-sale ink-jet applications |
KR100367730B1 (en) | 2000-05-08 | 2003-01-14 | 주식회사 지에프 | A symmetrical mould for manufacturing the stereographic picture stick candy and a method for manufacturing the stereographic picture stick candy using thereof |
US7884953B1 (en) | 2000-06-02 | 2011-02-08 | Mars Incorporated | High resolution ink-jet printing on edibles and products made |
US20030103905A1 (en) * | 2000-06-23 | 2003-06-05 | Ribi Hans O. | Methods and compositions for preparing consumables with optical shifting properties |
US6607744B1 (en) * | 2000-06-23 | 2003-08-19 | Segan Industries | Ingestibles possessing intrinsic color change |
US6231896B1 (en) | 2000-09-08 | 2001-05-15 | The Goodyear Tire & Rubber Company | Chewing gum base stabilized with carnosic acid |
US6887504B2 (en) | 2000-10-13 | 2005-05-03 | Stephen L. Palmer | Marking pen for decorating food |
JP2004513144A (en) | 2000-11-09 | 2004-04-30 | セラニーズ ベンチャーズ ゲー・エム・ベー・ハー | Soft capsules containing a starch mixture with reduced degree of branching |
US6893671B2 (en) * | 2000-12-15 | 2005-05-17 | Mars, Incorporated | Chocolate confectionery having high resolution printed images on an edible image-substrate coating |
US20050061184A1 (en) * | 2001-04-20 | 2005-03-24 | Russell John R. | Printing process with edible inks |
US6623553B2 (en) * | 2001-04-20 | 2003-09-23 | John Russell | Printing process with edible inks |
US20020192352A1 (en) | 2001-04-24 | 2002-12-19 | Mccormick & Company, Inc. | Fat encapsulation compositions and method of preparing the same |
US7022331B2 (en) | 2001-04-26 | 2006-04-04 | Lyle Theisen | Thermochromic/photochromic cosmetic compositions |
US6706098B2 (en) * | 2001-06-08 | 2004-03-16 | Benq Corporation | Fragrant ink-jet ink |
US7163708B2 (en) | 2001-06-19 | 2007-01-16 | E. I. Du Pont De Nemours And Company | Process for dry coating a food particle or encapsulating a frozen liquid particle |
US6627212B2 (en) | 2001-06-26 | 2003-09-30 | Engelhard Corporation | Use of effect pigments in ingested drugs |
CA2450896A1 (en) * | 2001-07-09 | 2003-01-23 | Dimensional Foods Corporation | Edibles containing edible optical elements and methods |
US6881430B2 (en) | 2001-07-26 | 2005-04-19 | Chr. Hansen A/S | Food coloring substances and method for their preparation |
TWI287035B (en) * | 2001-08-02 | 2007-09-21 | Benq Corp | Ink composition with high capability of preventing bleeding |
US20050230420A1 (en) | 2001-11-09 | 2005-10-20 | Smith Mark A | Flexible plastic container |
US20030097949A1 (en) * | 2001-11-28 | 2003-05-29 | Andrew Candler | Transfer printing process with edible inks |
US20030101902A1 (en) * | 2001-12-04 | 2003-06-05 | Ann Reitnauer | Hot melt inks |
DE10204336A1 (en) | 2002-02-01 | 2003-08-14 | Merck Patent Gmbh | Use of multi-layer pigments in the food and pharmaceutical sectors |
US20050008735A1 (en) | 2002-02-11 | 2005-01-13 | Pearce Tony M. | Chocolate polymer snacks |
US20040131730A1 (en) | 2002-06-19 | 2004-07-08 | Dalziel Sean M. | Process for dry coating a food particle or encapsulating a frozen liquid particle |
MXPA04012555A (en) * | 2002-06-26 | 2005-04-19 | Mars Inc | Edible inks for ink-jet printing on edible substrates. |
US7052117B2 (en) | 2002-07-03 | 2006-05-30 | Dimatix, Inc. | Printhead having a thin pre-fired piezoelectric layer |
US7029112B2 (en) * | 2002-08-05 | 2006-04-18 | Mars, Incorporated | Ink-jet printing on surface modified edibles and products made |
CN1674786A (en) | 2002-08-14 | 2005-09-28 | 纳幕尔杜邦公司 | Coated polyunsaturated fatty acid-containing particles and coated liquid pharmaceutical-containing particles |
CN1674785A (en) | 2002-08-14 | 2005-09-28 | 纳幕尔杜邦公司 | Process for encapsulating a food particle to preserve volatiles and prevent oxidation |
US20040043134A1 (en) | 2002-08-27 | 2004-03-04 | Corriveau Christine Leclair | Rolled edible thin film products and methods of making same |
US20040120991A1 (en) * | 2002-09-07 | 2004-06-24 | Mars Incorporated | Edible films having distinct regions |
US20040086605A1 (en) | 2002-10-30 | 2004-05-06 | Sox Thomas E. | Composition for delivering a high intensity sweetener |
US20040096569A1 (en) | 2002-11-15 | 2004-05-20 | Barkalow David G. | Edible film products and methods of making same |
GB0227663D0 (en) | 2002-11-27 | 2003-01-08 | Culpitt Ltd | Adornment for comestible products |
JP2004246256A (en) | 2003-02-17 | 2004-09-02 | Mitsubishi Electric Corp | Photosensitive thermosensitive recording material |
JP4216089B2 (en) | 2003-02-17 | 2009-01-28 | トッパン・フォームズ株式会社 | Photosensitive thermal recording material |
MXPA05008491A (en) | 2003-02-20 | 2006-02-22 | Bpsi Holdings Inc | Pearlescent film coating systems and substrates coated therewith. |
ATE396237T1 (en) * | 2003-03-07 | 2008-06-15 | Mars Inc | AQUEOUS INKS FOR PRINTING CONFESSIONALS |
US20070098859A1 (en) | 2004-03-05 | 2007-05-03 | Mars Incorporated | Method of coloring panned confectioneries with ink-jet printing |
WO2004081222A2 (en) | 2003-03-14 | 2004-09-23 | Sol-Gel Technologies Ltd. | Agent-encapsulating micro- and nanoparticles, methods for preparation of same and products containing same |
EP1613174A2 (en) | 2003-03-21 | 2006-01-11 | Decopac, Inc. | Production of edible substrates |
US7431956B2 (en) | 2003-06-20 | 2008-10-07 | Sensient Imaging Technologies, Inc. | Food grade colored fluids for printing on edible substrates |
US20050003056A1 (en) * | 2003-07-02 | 2005-01-06 | The Procter & Gamble Company | Article of commerce comprising edible substrate, image, and message |
US7593563B2 (en) * | 2003-07-11 | 2009-09-22 | The Procter & Gamble Company | Image variety on edible substrates |
US20050058749A1 (en) * | 2003-09-17 | 2005-03-17 | The Procter & Gamble Company | Image exposure control in edible substrates |
US20050058753A1 (en) * | 2003-09-17 | 2005-03-17 | The Procter & Gamble Company | Method to increase image variety with limited image components |
US7122215B2 (en) | 2003-12-02 | 2006-10-17 | Kraft Foods Holdings, Inc. | Composite particles imparting sequential changes in food products and methods of making same |
US8753702B2 (en) * | 2004-01-20 | 2014-06-17 | Fujifilm Dimatix, Inc. | Printing on edible substrates |
US20050163898A1 (en) * | 2004-01-26 | 2005-07-28 | The Procter & Gamble Company | Article of commerce comprising edible substrate and game elements |
JP4765255B2 (en) | 2004-03-08 | 2011-09-07 | 富士ゼロックス株式会社 | Inkjet liquid composition and inkjet recording method |
JP4119386B2 (en) | 2004-03-12 | 2008-07-16 | 三栄源エフ・エフ・アイ株式会社 | Edible coloring film set and coloring method for heated food |
US7247199B2 (en) | 2004-05-12 | 2007-07-24 | Baydo Robert A | Food grade ink jet inks for printing on edible substrates |
US7118622B2 (en) | 2004-05-19 | 2006-10-10 | Engelhard Corporation | Organic dyes suitable for use in drugs and cosmetics laked onto a platy titanium dioxide pigment |
JP2008502370A (en) * | 2004-06-10 | 2008-01-31 | センシエント イメージング テクノロジーズ インコーポレイテッド | Inkjet ink for foods used for printing on edible substrates |
US7442399B2 (en) | 2004-06-25 | 2008-10-28 | Kraft Foods Holdings, Inc. | Aroma-producing compositions for foods |
US7279189B2 (en) | 2004-07-02 | 2007-10-09 | Colormaker, Inc. | Stabilized natural blue and green colorants |
US7964407B2 (en) | 2004-07-21 | 2011-06-21 | Bates Lynn S | Methods of marking products using natural materials having genetically controlled micromorphological structures as markers |
US8137721B2 (en) * | 2004-08-18 | 2012-03-20 | The Procter & Gamble Company | Ink jetting inks for food application |
US20060051475A1 (en) | 2004-09-03 | 2006-03-09 | Fornaguera Joan F | Confectionery depositing apparatus and product and method of producing same |
JP2008519608A (en) | 2004-11-12 | 2008-06-12 | ノース カロライナ ステイト ユニバーシティー | Heat treatment method and apparatus for food and other biological materials, and products obtained thereby |
US8012522B2 (en) * | 2005-02-11 | 2011-09-06 | Mars, Incorporated | Method and apparatus for vacuum forming contoured edible pieces |
JP4311677B2 (en) | 2005-04-04 | 2009-08-12 | ヤマサ醤油株式会社 | Production method of light soy sauce with reduced oxidation browning and color increase by heating |
US8167391B2 (en) | 2005-04-07 | 2012-05-01 | The Procter & Gamble Company | Image registration on edible substrates |
BRPI0613997A2 (en) | 2005-07-01 | 2011-03-01 | Sensient Imaging Technologies Inc | ink-blasting tasty fluids for printing on edible substrates |
US20080032011A1 (en) | 2005-07-01 | 2008-02-07 | Sensient Colors Inc. | Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof |
US20090186121A1 (en) | 2006-05-01 | 2009-07-23 | Sensient Colors Inc. | Modified edible substrates suitable for printing |
US10531681B2 (en) | 2008-04-25 | 2020-01-14 | Sensient Colors Llc | Heat-triggered colorants and methods of making and using the same |
US20090298952A1 (en) | 2008-05-07 | 2009-12-03 | Brimmer Karen S | Platable soluble dyes |
-
2003
- 2003-06-20 US US10/601,064 patent/US7431956B2/en active Active
- 2003-08-29 CA CA2438636A patent/CA2438636C/en not_active Expired - Lifetime
-
2008
- 2008-08-29 US US12/201,569 patent/US7842319B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
US20050003055A1 (en) | 2005-01-06 |
US7431956B2 (en) | 2008-10-07 |
US7842319B2 (en) | 2010-11-30 |
CA2438636A1 (en) | 2004-12-20 |
US20090004345A1 (en) | 2009-01-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2438636C (en) | Food grade colored fluids for printing on edible substrates | |
US7842320B2 (en) | Food grade ink jet inks for printing on edible substrates | |
EP1902107B1 (en) | Method fpr applying ink-jettable flavored and colored fluids on edible substrates | |
EP1765939A1 (en) | Food grade ink jet inks for printing on edible substrates | |
US20080032011A1 (en) | Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof | |
JP4520305B2 (en) | Edible ink for inkjet printing on edible substrates | |
US9113647B2 (en) | Flavored and edible colored waxes and methods for precision deposition on edible substrates | |
US20100166934A1 (en) | Edible inks | |
CN103275547A (en) | Edible ink for ink-jet printing on surface of chocolate and preparation method thereof | |
WO2008003069A2 (en) | Flavored and edible colored fluids for printing on edible substrate | |
JP2004168880A (en) | Inkjet ink | |
KR100418829B1 (en) | An edible ink composition, solution for pretreatment, and their printing method | |
JP2001172533A (en) | Ink for ink-jet and egg with image formed therewith on its shell | |
JP2002105369A (en) | Ink for ink jet and egg forming image on surface of egg shell by using the same | |
CN115521660B (en) | Ink, method for producing printed tablet using same, and tablet printing apparatus | |
TW202409217A (en) | alkaline tablets | |
CN115073971A (en) | Ink, method for producing printed tablet using same, and tablet printing apparatus | |
CN117447873A (en) | Edible printing ink resistant to boiling and preparation method and application thereof | |
DE20317204U1 (en) | Food-compatible dressing comprises a clear or translucent carrier material containing little water and embedding powdery or flaky food dyes |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKEX | Expiry |
Effective date: 20230829 |