IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
|
| 국제특허분류(IPC7판) |
|
| 출원번호 |
UP-0202521
(2008-09-02)
|
| 등록번호 |
US-7842320
(2011-01-31)
|
|
발명자
/ 주소 |
- Baydo, Robert A.
- Fabian, Benedict D.
- Fathollahi, Zahra S.
- Graff, Diane V.
- Lee, Constance L.
- Martin, Penny F.
|
| 출원인 / 주소 |
- Sensient Imaging Technologies, Inc.
|
| 대리인 / 주소 |
Michael Best & Friedrich LLP
|
| 인용정보 |
피인용 횟수 :
5 인용 특허 :
131 |
초록
▼
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. I
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. In some embodiments the food grade colored fluids include a surface tension modifier to reduce their surface tensions. 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.
대표청구항
▼
We claim: 1. A method of applying an edible colorant to a surface of an edible substrate, comprising ink jet printing onto the surface a food grade colored fluid comprising a food-grade dye, glycerine, at least about 25 wt. % 1,2-propanediol, and a surface tension modifier selected from the group c
We claim: 1. A method of applying an edible colorant to a surface of an edible substrate, comprising ink jet printing onto the surface a food grade colored fluid comprising a food-grade dye, glycerine, at least about 25 wt. % 1,2-propanediol, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, polyol esters of fatty acids, lecithins and mixtures thereof. 2. The method of claim 1, wherein the colored fluid is ink jet printed directly onto the surface. 3. The method of claim 1, wherein the surface is a porous surface. 4. The method of claim 1, wherein the food grade colored fluid has a viscosity of about 8 to about 15 cps at 60° C. 5. The method of claim 1, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C. 6. The method of claim 1, wherein the food-grade dye comprises a natural dye. 7. The method of claim 1, wherein the ink jet printing takes place using at least one piezoelectric print head. 8. The method of claim 1, wherein the ink further comprises isopropanol. 9. A method of applying an edible colorant to a surface of an edible substrate, the method comprising ink jet printing onto the surface a food grade colored fluid comprising a food-grade dye, about 25 wt. % to about 95 wt. % 1,2-propanediol, about 1 wt. % to about 50 wt. % glycerine, about 0.01 wt. % to about 5 wt. % surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, and esters of fatty acids, and no more than about 10 wt. % water; wherein the colored fluid has a surface tension of no more than about 38 dynes per cm at 25° C. 10. The method of claim 9, wherein the colored fluid is ink jet printed directly onto the surface. 11. The method of claim 9, wherein the surface is a porous surface. 12. The method of claim 9, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C. 13. The method of claim 9, wherein the food-grade dye comprises a natural dye. 14. The method of claim 9, wherein the ink further comprises isopropanol. 15. The method of claim 9, wherein the ink jet printing takes place using at least one piezoelectric print head. 16. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, at least about 50 wt. % 1,2 propanediol, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, and esters of fatty acids, the colored fluid having an inorganic salt content of no more than about 0.1 wt. %. 17. The method of claim 16, wherein the colored fluid has a surface tension of no more than about 40 dynes per cm at 25° C. 18. The method of claim 16, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C. 19. The method of claim 16, wherein the food-grade dye comprises a natural dye. 20. The method of claim 16, wherein the ink comprises glycerine and isopropanol. 21. The method of claim 16, wherein the ink jet printing takes place using at least one piezoelectric print head. 22. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, at least about 70 wt. % 1,2 propanediol, glycerine or a mixture thereof, no more than about 10 wt. % water, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, esters of fatty acids, lecithins and mixtures thereof. 23. The method of claim 22, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C. 24. The method of claim 22, wherein the food-grade dye comprises a natural dye. 25. The method of claim 22, wherein the ink jet printing takes place using at least one piezoelectric print head. 26. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, polyol monoesters and esters of fatty acids, lecithins, and mixtures thereof, and at least about 70 wt. % 1,2 propanediol, glycerine or a mixture thereof, provided that the colored fluid comprises at least about 10 wt. % 1,2-propanediol. 27. The method of claim 26, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C. 28. The method of claim 26, wherein the food-grade dye comprises a natural dye. 29. The method of claim 26, wherein the ink jet printing takes place using at least one piezoelectric print head.
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