US20100291278A1 - Edible coloring composition - Google Patents
Edible coloring composition Download PDFInfo
- Publication number
- US20100291278A1 US20100291278A1 US12/311,840 US31184007A US2010291278A1 US 20100291278 A1 US20100291278 A1 US 20100291278A1 US 31184007 A US31184007 A US 31184007A US 2010291278 A1 US2010291278 A1 US 2010291278A1
- Authority
- US
- United States
- Prior art keywords
- ink
- coffee
- composition according
- agents
- composition
- 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.)
- Abandoned
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 78
- 238000004040 coloring Methods 0.000 title claims abstract description 25
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 73
- 235000016213 coffee Nutrition 0.000 claims abstract description 64
- 238000007639 printing Methods 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000758 substrate Substances 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 30
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 27
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 27
- 239000003002 pH adjusting agent Substances 0.000 claims description 14
- 239000004599 antimicrobial Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000533293 Sesbania emerus Species 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000021472 generally recognized as safe Nutrition 0.000 claims description 10
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 10
- 229920000053 polysorbate 80 Polymers 0.000 claims description 10
- 238000000518 rheometry Methods 0.000 claims description 10
- 239000003086 colorant Substances 0.000 claims description 9
- 150000004676 glycans Chemical class 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 229960004063 propylene glycol Drugs 0.000 claims description 9
- 239000000080 wetting agent Substances 0.000 claims description 9
- 235000015114 espresso Nutrition 0.000 claims description 8
- 239000003906 humectant Substances 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000006260 foam Substances 0.000 claims description 7
- -1 propylene alginate Chemical compound 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 229940072056 alginate Drugs 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 229920000189 Arabinogalactan Polymers 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920000569 Gum karaya Polymers 0.000 claims description 4
- 102000008192 Lactoglobulins Human genes 0.000 claims description 4
- 108010060630 Lactoglobulins Proteins 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 241000934878 Sterculia Species 0.000 claims description 4
- 229920001615 Tragacanth Polymers 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 150000007513 acids Chemical class 0.000 claims description 4
- 235000019312 arabinogalactan Nutrition 0.000 claims description 4
- 239000000305 astragalus gummifer gum Substances 0.000 claims description 4
- 235000013736 caramel Nutrition 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
- 235000021240 caseins Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010494 karaya gum Nutrition 0.000 claims description 4
- 239000000231 karaya gum Substances 0.000 claims description 4
- 229940039371 karaya gum Drugs 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims description 4
- GMMAPXRGRVJYJY-UHFFFAOYSA-J tetrasodium 4-acetamido-5-hydroxy-6-[[7-sulfonato-4-[(4-sulfonatophenyl)diazenyl]naphthalen-1-yl]diazenyl]naphthalene-1,7-disulfonate Chemical compound [Na+].[Na+].[Na+].[Na+].OC1=C2C(NC(=O)C)=CC=C(S([O-])(=O)=O)C2=CC(S([O-])(=O)=O)=C1N=NC(C1=CC(=CC=C11)S([O-])(=O)=O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 GMMAPXRGRVJYJY-UHFFFAOYSA-J 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 235000015116 cappuccino Nutrition 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 235000010981 methylcellulose Nutrition 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 229920000642 polymer Polymers 0.000 claims description 3
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 claims description 3
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical class C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 claims description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical class FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims description 2
- RYCNUMLMNKHWPZ-SNVBAGLBSA-N 1-acetyl-sn-glycero-3-phosphocholine Chemical class CC(=O)OC[C@@H](O)COP([O-])(=O)OCC[N+](C)(C)C RYCNUMLMNKHWPZ-SNVBAGLBSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 2
- 101000693922 Bos taurus Albumin Proteins 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 239000001856 Ethyl cellulose Substances 0.000 claims description 2
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 2
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 2
- 239000001099 ammonium carbonate Substances 0.000 claims description 2
- 239000000908 ammonium hydroxide Substances 0.000 claims description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000002585 base Substances 0.000 claims description 2
- 150000001558 benzoic acid derivatives Chemical class 0.000 claims description 2
- 239000003139 biocide Substances 0.000 claims description 2
- 235000012709 brilliant black BN Nutrition 0.000 claims description 2
- 239000004126 brilliant black BN Substances 0.000 claims description 2
- 235000012745 brilliant blue FCF Nutrition 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 150000007942 carboxylates Chemical class 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920003086 cellulose ether Polymers 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 2
- 229920001249 ethyl cellulose Polymers 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 2
- 239000004179 indigotine Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 claims description 2
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 claims description 2
- 235000020166 milkshake Nutrition 0.000 claims description 2
- 239000004177 patent blue V Substances 0.000 claims description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims description 2
- 229940113115 polyethylene glycol 200 Drugs 0.000 claims description 2
- 229940068918 polyethylene glycol 400 Drugs 0.000 claims description 2
- 229940057847 polyethylene glycol 600 Drugs 0.000 claims description 2
- 229920000223 polyglycerol Chemical class 0.000 claims description 2
- 239000011736 potassium bicarbonate Substances 0.000 claims description 2
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 2
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 2
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 2
- 229940095050 propylene Drugs 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims 2
- 108010076119 Caseins Proteins 0.000 claims 2
- 239000002270 dispersing agent Substances 0.000 claims 2
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical class CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 229960005150 glycerol Drugs 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 claims 1
- 239000000976 ink Substances 0.000 description 92
- 239000012141 concentrate Substances 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 8
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 6
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 6
- 239000000576 food coloring agent Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 239000000940 FEMA 2235 Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 229960004592 isopropanol Drugs 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 150000001242 acetic acid derivatives Chemical class 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- 235000015115 caffè latte Nutrition 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 238000010017 direct printing Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- YLGXILFCIXHCMC-JHGZEJCSSA-N methyl cellulose Chemical compound COC1C(OC)C(OC)C(COC)O[C@H]1O[C@H]1C(OC)C(OC)C(OC)OC1COC YLGXILFCIXHCMC-JHGZEJCSSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000012321 sodium triacetoxyborohydride Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- 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
- C09D11/32—Inkjet printing inks characterised by colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to the field of food stuff, particularly to edible coloring compositions.
- Latte art refers to the technique of using a coffee solution to trace a design on the surface of foamed milk, wherein usually said foamed milk is in a coffee drink such as café au lait, cappuccino or the like.
- the designs created in the foamed milk can be of a wide array of possibilities e.g., drawings, images and writing.
- a number of publications suggest the use of ink jet, bubble jet or other known printers for printing with food coloring onto edible substrates, e.g.
- the prior art publications teach of the use of food colorants which are primarily aimed for use on edible substrates which are solids, gels or of high viscosity so that the food colorant (edible ink) may be fixed to the substrate.
- the prior art inks contain ingredients which are not completely safe for consumption or may impart a flavor which is undesirable, for example in beverages such as coffee. Examples of such ingredients include organic solvents, e.g., ethanol, iso-propanol, n-butanol and acetate esters.
- an edible ink or coloring composition which does not contain ingredients which may be unsafe for consumption and may impart undesirable properties to the food stuff on which they are applied, such as undesirable taste or texture, while also suitable for use with non-impact printing technologies, e.g., bubble jet or ink jet technology.
- the present invention provides a liquid coloring composition
- a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle, wherein said coloring composition is suitable for use as an ink in non-impact printing technologies, including ink jet type printers.
- said composition comprises one or more of the following: humectants, rheology controlling agents, wetting agents, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
- a process for applying a design to a food substrate comprising of providing a non-impact printing device wherein the ink cartridge or external container contains a coloring composition of the present invention and applying said coloring composition from said printing device to the food substrate in accordance to the pattern of the desired design.
- the present invention provides a liquid coloring composition, also referred throughout the specification as “coffee ink”, comprising solely of edible ingredients preferably, which are GRAS (Generally Recognized As Safe) ingredients.
- the present coloring composition does not contain organic solvents such as ethanol, iso-propanol, n-butanol, acetate esters or the like, and provides all the properties necessary for an ink which is suitable for printing onto food substrates.
- Food substrates according to the present invention are any edible food stuff which can be in the form of foam, liquid, solid or whipped.
- Said coffee ink is further characterized in that it possesses the physical properties of ink suitable for non-impact printing devices such as ink jet printers, e.g., stability, surface tension, viscosity, particle size.
- the present coffee ink is a unique combination of properties from the fields of food technology and color printing technologies which enable the coffee ink to provide satisfactory results in printing on food substrates while remaining safely edible.
- caffeine solution refers to any liquid solution of coffee or coffee extract suitable for the purposes of the present invention.
- design also encompasses image, drawing, outline, letter, word, logo, sign, written message and combinations thereof. Percentages of components throughout the description refer to weight by weight, unless explicitly mentioned otherwise.
- a process for applying a design to a food substrate comprising of providing a non-impact printing device including inter alia an ink jet printer wherein the ink cartridge contains a coloring composition of the present invention and applying said coloring composition from said printing device to the food substrate in accordance to the pattern of the desired design.
- the presently claimed coloring composition and process are particularly suitable for applying to the surface of foamed milk or whipped food stuff.
- the present coffee ink (also referred to throughout the description as “ink”) is applied to coffee beverages wherein said beverages may optionally be topped with frothed milk.
- the coffee ink comprises a coffee solution and an ink vehicle, wherein according to a preferred embodiment said ink vehicle is water.
- Said coffee solution functions as the primary color imparting agent of the coffee ink.
- the vehicle contains 3% to 30% by weight of coffee solution.
- the coffee solution in the liquid ink vehicle is obtained from ground coffee beans (roasted to variable degrees), by extraction. Said coffee beans can be from various blends of coffee beans according to the desired flavor and coloring hue.
- the coffee ink preferably contains coffee components that are soluble in water or in the liquid vehicles, although said coffee components can also be in the form of submicron particles obtained from the coffee beans, by grinding or other methods known to the skilled artisan.
- said coffee ink further comprises one or more of the following: humectants, rheology controlling agents, wetting agents, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
- the ingredients in said ink are selected from Generally Recognized as Safe (GRAS) ingredients. Unless specifically mentioned otherwise, all percentages of ingredients are weight by weight.
- the coloring composition (coffee ink) of the present invention is prepared using a suitable ink vehicle, which is mainly water, without solvents such as ethanol, iso-propanol and n-butanol.
- Non-limiting examples of humectants suitable for the present coffee ink may be selected from the following: glycerol GRAS, propylene glycol, Propylene glycol—MISC, GRAS/FS—184.1666; Part 169 (169.175, 169.176, 169.177, 169.178, 169.180, 169.181), Vanilla Extract; Carrier for enzyme modified soy protein; polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600, or mixtures thereof.
- the role of the humectants is to prevent fast drying of the ink on the printer head during and in between printings, and they may also function for increasing the viscosity of said ink, reduce surface tension, and enhance the solubility of various components of said ink.
- Rheology control agents are intended to provide temporary fixation on to the surface of the coffee drink. Said agents may be either present naturally in the coffee extracts which are part of the ink, or may be added to the vehicle.
- suitable rheology controlling agents include: natural polysaccharides such as arabinogalactans, guar gum, locust bean gum, xanthan gum, arabic gum, karaya gum, tragacanth gum, alginate gums, from proteins such as whey proteins BSA, beta-lactalbumin, beta-lactoglobulin, casein, seed proteins; cellulose ethers such as methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, and hydroxypropyl methylcellulose; and cellulose carboxylates such as sodium carboxymethylcellulose, and mixtures thereof.
- Non-limiting specific examples of rheology control agents are: Methylcellulose (USP methylcellulose)—MISC, GRAS/FS, Except methoxy content—27.5 & 31.5% dr wt basis—182.1480; Part 150 (150.141, 150.161), Fruit Butters, Jellies;
- Ethyl cellulose MIMC, REG, GMP, As binder or filler in dry vitamin prepns or component of protective ctg for vit & min tabs, or as fixative in flavor compounds—172.868; 573.420;
- Hydroxypropyl cellulose MISC, REG, GMP, EMUL, STAB—172.870
- the coffee ink composition of the present invention may further comprise pH adjusting agents.
- Any suitable pH adjusting agent, acid or base can be used so as to maintain the pH of the ink composition in the range of from about 4.5 to about 10.0, preferably in the range of from about 5.0 to about 9.0.
- a base is necessary, any suitable base can be used.
- suitable bases include ammonium hydroxide, sodium hydroxide, potassium hydroxide, sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate.
- Any suitable amount of the pH adjusting agent can be used.
- the pH adjusting agent can be added at low amounts, i.e., at the acceptable levels for food applications.
- Non-limiting examples of suitable acids to be used as pH adjusting agents include edible acids such as citric acid, ascorbic acid, malic acid and fumaric acid.
- Said pH adjusting agent is used preferably in an amount ranging from about 0.01% by weight to about 1.0% by weight of the ink composition. The selection of pH adjusting agent and amount thereof, depends on the required adjustment of the pH. Said selection is within the scope of knowledge of the skilled artisan.
- the coffee ink composition of the present invention may optionally further contain suitable antimicrobial agents also known as biocides, to prevent growth of bacteria, mould or fungus, particularly since water is present in the ink composition.
- suitable antimicrobial agents can be used as may be appreciate by the skilled artisan.
- Non-limiting examples of said antimicrobial agents include, benzoate salts, sorbate salts, and the like, preferably potassium sorbate; and methyl p-hydroxybenzoate (methyl paraben).
- the coffee ink may contain up to 0.3% of antimicrobial agent.
- the coffee ink of the present invention may further be sterilized by thermal processes or filtration methods known to the skilled person in the art.
- Suitable defoamers to prevent excessive foaming of the coffee ink during its preparation, as well as during the printing operation may be employed. Any suitable food grade defoamer known to those of ordinary skill in the art can be used. Suitable amounts effective to prevent foaming of the coffee ink during preparation and use (printing), preferably an amount in the range of from about 0.01% by weight to about 1% by weight of said ink composition, and more preferably in the range of from about 0.05% by weight to about 0.35% by weight of the ink composition.
- the foaming agent is selected so that that it will not interfere with the quality of the printed image and the coffee drink properties.
- Wetting agents suitable for use in the present invention are preferably edible surfactants.
- said wetting agents include ethoxylated sorbitan monooleate (Tween 80, Tween 60), lecithin, phosphatidylcholine (e.g., epikuron 200) or lysophosphatidylcholine, polyglycerol esters or mixtures thereof.
- Said surfactant is preferably present in an amount of 0.05 to 1.0% by weight.
- coloring agents may be added to the coffee solution to obtain the desired color properties such as color gamut and optical density of the final ink.
- suitable edible dyestuffs are natural colorants such as caramel (E 150), E-151 (CI food black 1), E-131, E 132 (CI blue 5, CI blue 1)
- fixation agent may be added.
- said fixation agents are edible polymers, e.g. polysaccharides and proteins, that should be added to the ink at concentration range of 0.1-3%, according to the required changes in rheology upon contact with the liquid which it is being printed on.
- fixation agents examples include polysaccharides such as arabinogalactans, guar gum, carboxy methyl cellulose, propylene alginate locust bean gum, xanthan gum, arabic gum, karaya gum tragacanth gum, alginate gums, from proteins such as soybean or whey proteins, BSA, beta-lactalbumin, beta-lactoglobulin, casein.
- polysaccharides such as arabinogalactans, guar gum, carboxy methyl cellulose, propylene alginate locust bean gum, xanthan gum, arabic gum, karaya gum tragacanth gum, alginate gums, from proteins such as soybean or whey proteins, BSA, beta-lactalbumin, beta-lactoglobulin, casein.
- fixation agents which upon contact with the food stuff react to create a fixating effect are: 1) A liquid which has low viscosity at the pH of the liquid which is printed, and upon contact with the foodstuff which have a different pH, becomes more viscous. 2) A liquid which contains sodium alginate, which upon contact with the liquid foodstuff meets calcium ions (usually present in drinking water) precipitates, and causes fixation of the colorant.
- a primary unique feature of the coffee ink of the present invention is also its compatibility with commercial ink jet and bubble jet printer heads.
- the coffee ink of the present invention is compatible with a variety of “non impact printing” devices, e.g., Piezoelectric or bubble jet printheads.
- non impact printing e.g., Piezoelectric or bubble jet printheads.
- bubble jet and/or “ink jet” are used it is intended to also relate to all types of non-impact printing technologies and devices.
- non-impact printing devices and ink jet printers suitable for the present invention include ink jet printers, bubble jet printers and other jet printing devices.
- the designs created may be designs which contain various intensities of the brown color of the coffee ink in order to enable to create extremely intricate designs with a broad spectrum of intensity. Controlling the intensity may be done in accordance to the methods employed in ink jet printers or in accordance to other color-intensity-control methods known to the skilled artisan.
- Coffee concentrate was prepared as follows: First, ground coffee beans were dispersed in boiling water for 1 hour and filtered through Whatman-41 filter paper. The filtered aqueous suspension was mixed with an excess of ethanol to precipitate the natural polysaccharide which is present in the beans (in order to reduce the viscosity to be suitable to simple office inkjet printer). After centrifugation, 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant, which was then concentrated under reduced pressure until a 15-20 wt % solid content coffee extract is obtained. Ink jet composition is described in Table-1. The ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 2.9 cPs.
- Coffee concentrate was prepared as in example 1.
- Ink jet composition is described in Table-2.
- the ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer.
- Viscosity of the ink (including caramel coloring) was 3.0. cPs.
- Caramel color 050 concentrate is a commercial product- Caramel color no. 50 Class IV, from D. D. Williamson
- Coffee concentrate obtained as a commercial espresso beverage was prepared as in Example 1 wherein additionally part of the polysaccharides from the precipitate were added to increase viscosity.
- Ink jet composition is described in Table-3.
- the ink was 0.45 micro meter filtered and could be printed with a Lexmark 2615 printer. Viscosity of the ink was 5.5 cPs. However, this time the viscosity of the ink was increased by adding the rheological agents which are naturally present in the coffee, and which are precipitated by the ethanolic solution.
- Coffee concentrate was prepared in the following manner: First, ground coffee beans were cooked in boiling water for 1 hour and filtered through Whatman-41 filter paper. 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant and concentrated under reduced pressure until a 15-20 wt % solid content coffee extract is obtained. The concentrate was lyophilized to a powder form. Ink jet composition is described in Table-4. The ink was 0.45 micro meter filtered and could be printed with a Lexmark 2615 printer. Viscosity of the ink was 3.2 cPs.
- the resulting coffee extract contains all the water soluble components, including the natural polymers.
- the resulting inks which were prepared according to compositions described in the tables above, had a viscosity higher than 3 cPs. Therefore, for these inks printing with an office printer was possible, but after prolonged use clogging of the printer head may occur. To overcome this, the usual maintenance operation for the printhead is performed. Said inks are also suitable for printing with industrial print heads, which are capable of printing at high viscosity, such as Spectra print heads, Xaar print heads and Richo print heads. With such printheads clogging is not expected to occur.
- Coffee ink jet ink was prepared as follow. First, ground coffee beans were cooked in boiling water for 1 hour and filtered through Whatman-41 filter paper. The filtered aqueous suspension was centrifuged and 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant. The supernatant was concentrated by heating (60-70° C.) at atmospheric pressure until a 15-20 wt % solid content coffee extract is obtained. Ink jet ink composition is described in Table-5. The ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.5 cPs.
- Coffee extract was prepared as in example 5.
- Inkjet composition is described in Table-6.
- the ink was 0.45 micrometer filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.0 cPs.
- Coffee extract was prepared as in example 5 while using “Elite®, instant coffee” extract.
- Ink jet ink composition is described in Table-7.
- the ink was 0.45 micrometer filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.0 cPs.
- An ink was prepared by mixing red food colorant with water and 15% propylene glycol, together with preservative (0.1 wt % potassium sorbate) and a surfactant (0.1% Tween 80, or lecithine).
- the ink was printed on a freshly prepared milkshake (contained in a glass), resulting in obtaining required patterns on the surface of the drink.
- a “fixation agent” was added.
- agents are edible polymers, e.g. polysaccharides and proteins.
Abstract
The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer. The composition is composed of edible components. The invention further provides a process for applying a design to a food substrate, comprising of providing a non-impact printing device, wherein the ink cartridge or external container contains the coloring composition of the invention.
Description
- The present invention relates to the field of food stuff, particularly to edible coloring compositions.
- With the rise in popularity of coffee drinking, particularly coffee drinks such as cappuccino, café au lait and other premium coffee drinks, the practice of decorating the top surface of the frothed milk has also developed. The most widely practiced technique of decorating the foamed milk is known as “latte art”. Latte art refers to the technique of using a coffee solution to trace a design on the surface of foamed milk, wherein usually said foamed milk is in a coffee drink such as café au lait, cappuccino or the like. The designs created in the foamed milk can be of a wide array of possibilities e.g., drawings, images and writing. A number of publications suggest the use of ink jet, bubble jet or other known printers for printing with food coloring onto edible substrates, e.g. U.S. Pat. Nos. 6,058,843, 6,536,345, U.S. Patent Application Publication No. 2005/0157148 (Baker et al). Inks for use on edible substrates have also been described in the prior art. U.S. Pat. No. 5,800,601 (Zou et al) teaches of a food grade jet ink containing resin. U.S. Pat. Nos. 6,652,897 (Stewart), 5,397,387 (Deng et al) and 5,637,139 (Morelos et al).
- However, the prior art publications teach of the use of food colorants which are primarily aimed for use on edible substrates which are solids, gels or of high viscosity so that the food colorant (edible ink) may be fixed to the substrate. Furthermore, the prior art inks contain ingredients which are not completely safe for consumption or may impart a flavor which is undesirable, for example in beverages such as coffee. Examples of such ingredients include organic solvents, e.g., ethanol, iso-propanol, n-butanol and acetate esters.
- Thus, there is a long felt need for an edible ink or coloring composition which does not contain ingredients which may be unsafe for consumption and may impart undesirable properties to the food stuff on which they are applied, such as undesirable taste or texture, while also suitable for use with non-impact printing technologies, e.g., bubble jet or ink jet technology.
- It is therefore an objective of the present invention to provide an edible coloring composition which does not have the disadvantages of the prior art inks and compositions and is suitable for use with non-impact printing technologies, including ink jet technology.
- Other objectives of the invention shall become apparent as the description proceeds.
- The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle, wherein said coloring composition is suitable for use as an ink in non-impact printing technologies, including ink jet type printers. Optionally, said composition comprises one or more of the following: humectants, rheology controlling agents, wetting agents, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
- Further provided by the present invention is a process for applying a design to a food substrate comprising of providing a non-impact printing device wherein the ink cartridge or external container contains a coloring composition of the present invention and applying said coloring composition from said printing device to the food substrate in accordance to the pattern of the desired design.
- The following description is illustrative of embodiments of the invention. The following description is not to be construed as limiting, it being understood that the skilled person may carry out many obvious variations to the invention.
- The present invention provides a liquid coloring composition, also referred throughout the specification as “coffee ink”, comprising solely of edible ingredients preferably, which are GRAS (Generally Recognized As Safe) ingredients. The present coloring composition does not contain organic solvents such as ethanol, iso-propanol, n-butanol, acetate esters or the like, and provides all the properties necessary for an ink which is suitable for printing onto food substrates. Food substrates according to the present invention are any edible food stuff which can be in the form of foam, liquid, solid or whipped. Said coffee ink is further characterized in that it possesses the physical properties of ink suitable for non-impact printing devices such as ink jet printers, e.g., stability, surface tension, viscosity, particle size. Hence, the present coffee ink is a unique combination of properties from the fields of food technology and color printing technologies which enable the coffee ink to provide satisfactory results in printing on food substrates while remaining safely edible.
- Throughout the specification the term “coffee solution” refers to any liquid solution of coffee or coffee extract suitable for the purposes of the present invention. Furthermore, the term “design” also encompasses image, drawing, outline, letter, word, logo, sign, written message and combinations thereof. Percentages of components throughout the description refer to weight by weight, unless explicitly mentioned otherwise.
- Further provided by the present invention is a process for applying a design to a food substrate comprising of providing a non-impact printing device including inter alia an ink jet printer wherein the ink cartridge contains a coloring composition of the present invention and applying said coloring composition from said printing device to the food substrate in accordance to the pattern of the desired design.
- The presently claimed coloring composition and process are particularly suitable for applying to the surface of foamed milk or whipped food stuff. According to a particular embodiment of the invention the present coffee ink (also referred to throughout the description as “ink”) is applied to coffee beverages wherein said beverages may optionally be topped with frothed milk.
- According to the present invention, the coffee ink comprises a coffee solution and an ink vehicle, wherein according to a preferred embodiment said ink vehicle is water. Said coffee solution functions as the primary color imparting agent of the coffee ink. According to a particular embodiment the vehicle contains 3% to 30% by weight of coffee solution. According to one particular embodiment, the coffee solution in the liquid ink vehicle is obtained from ground coffee beans (roasted to variable degrees), by extraction. Said coffee beans can be from various blends of coffee beans according to the desired flavor and coloring hue. The coffee ink preferably contains coffee components that are soluble in water or in the liquid vehicles, although said coffee components can also be in the form of submicron particles obtained from the coffee beans, by grinding or other methods known to the skilled artisan.
- According to a further embodiment of the present invention, said coffee ink further comprises one or more of the following: humectants, rheology controlling agents, wetting agents, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof. The ingredients in said ink are selected from Generally Recognized as Safe (GRAS) ingredients. Unless specifically mentioned otherwise, all percentages of ingredients are weight by weight.
- The coloring composition (coffee ink) of the present invention is prepared using a suitable ink vehicle, which is mainly water, without solvents such as ethanol, iso-propanol and n-butanol.
- Non-limiting examples of humectants suitable for the present coffee ink may be selected from the following: glycerol GRAS, propylene glycol, Propylene glycol—MISC, GRAS/FS—184.1666; Part 169 (169.175, 169.176, 169.177, 169.178, 169.180, 169.181), Vanilla Extract; Carrier for enzyme modified soy protein; polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600, or mixtures thereof.
- The role of the humectants is to prevent fast drying of the ink on the printer head during and in between printings, and they may also function for increasing the viscosity of said ink, reduce surface tension, and enhance the solubility of various components of said ink.
- Rheology control agents are intended to provide temporary fixation on to the surface of the coffee drink. Said agents may be either present naturally in the coffee extracts which are part of the ink, or may be added to the vehicle. Non-limiting examples of suitable rheology controlling agents include: natural polysaccharides such as arabinogalactans, guar gum, locust bean gum, xanthan gum, arabic gum, karaya gum, tragacanth gum, alginate gums, from proteins such as whey proteins BSA, beta-lactalbumin, beta-lactoglobulin, casein, seed proteins; cellulose ethers such as methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, and hydroxypropyl methylcellulose; and cellulose carboxylates such as sodium carboxymethylcellulose, and mixtures thereof. Non-limiting specific examples of rheology control agents are: Methylcellulose (USP methylcellulose)—MISC, GRAS/FS, Except methoxy content—27.5 & 31.5% dr wt basis—182.1480; Part 150 (150.141, 150.161), Fruit Butters, Jellies;
- Ethyl cellulose—MISC, REG, GMP, As binder or filler in dry vitamin prepns or component of protective ctg for vit & min tabs, or as fixative in flavor compounds—172.868; 573.420;
- Carboxymethylcellulose—STAB, FS, Part 133, Cheeses; Part 135, Frozen Desserts; Part 169, Dressings for Foods & Flavorings; GRAS
- Hydroxypropyl cellulose—MISC, REG, GMP, EMUL, STAB—172.870
- Hydroxypropyl methylcellulose—EMUL, REG/FS, GMP—172.874; Part 169, Dressings; Part 135, Fr Desserts
- The coffee ink composition of the present invention may further comprise pH adjusting agents. Any suitable pH adjusting agent, acid or base, can be used so as to maintain the pH of the ink composition in the range of from about 4.5 to about 10.0, preferably in the range of from about 5.0 to about 9.0. If a base is necessary, any suitable base can be used. Non-limiting examples of suitable bases include ammonium hydroxide, sodium hydroxide, potassium hydroxide, sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate. Any suitable amount of the pH adjusting agent can be used. According to a particular embodiment of the invention, the pH adjusting agent can be added at low amounts, i.e., at the acceptable levels for food applications. Non-limiting examples of suitable acids to be used as pH adjusting agents include edible acids such as citric acid, ascorbic acid, malic acid and fumaric acid. Said pH adjusting agent is used preferably in an amount ranging from about 0.01% by weight to about 1.0% by weight of the ink composition. The selection of pH adjusting agent and amount thereof, depends on the required adjustment of the pH. Said selection is within the scope of knowledge of the skilled artisan.
- The coffee ink composition of the present invention may optionally further contain suitable antimicrobial agents also known as biocides, to prevent growth of bacteria, mould or fungus, particularly since water is present in the ink composition. Any suitable antimicrobial agent can be used as may be appreciate by the skilled artisan. Non-limiting examples of said antimicrobial agents include, benzoate salts, sorbate salts, and the like, preferably potassium sorbate; and methyl p-hydroxybenzoate (methyl paraben). The coffee ink may contain up to 0.3% of antimicrobial agent.
- The coffee ink of the present invention may further be sterilized by thermal processes or filtration methods known to the skilled person in the art.
- Suitable defoamers to prevent excessive foaming of the coffee ink during its preparation, as well as during the printing operation may be employed. Any suitable food grade defoamer known to those of ordinary skill in the art can be used. Suitable amounts effective to prevent foaming of the coffee ink during preparation and use (printing), preferably an amount in the range of from about 0.01% by weight to about 1% by weight of said ink composition, and more preferably in the range of from about 0.05% by weight to about 0.35% by weight of the ink composition. The foaming agent is selected so that that it will not interfere with the quality of the printed image and the coffee drink properties.
- Wetting agents suitable for use in the present invention are preferably edible surfactants. Non-limiting examples of said wetting agents include ethoxylated sorbitan monooleate (Tween 80, Tween 60), lecithin, phosphatidylcholine (e.g., epikuron 200) or lysophosphatidylcholine, polyglycerol esters or mixtures thereof. Said surfactant is preferably present in an amount of 0.05 to 1.0% by weight.
- In some coloring compositions of the present invention, coloring agents may be added to the coffee solution to obtain the desired color properties such as color gamut and optical density of the final ink. Non-limiting examples of suitable edible dyestuffs are natural colorants such as caramel (E 150), E-151 (CI food black 1), E-131, E 132 (CI blue 5, CI blue 1)
- In cases where the printed image is not sufficiently fixed on the surface, a “fixation agent” may be added. According to a specific non-limiting embodiment, said fixation agents are edible polymers, e.g. polysaccharides and proteins, that should be added to the ink at concentration range of 0.1-3%, according to the required changes in rheology upon contact with the liquid which it is being printed on. Examples for such fixation agents are polysaccharides such as arabinogalactans, guar gum, carboxy methyl cellulose, propylene alginate locust bean gum, xanthan gum, arabic gum, karaya gum tragacanth gum, alginate gums, from proteins such as soybean or whey proteins, BSA, beta-lactalbumin, beta-lactoglobulin, casein.
- Examples for fixation agents which upon contact with the food stuff react to create a fixating effect are: 1) A liquid which has low viscosity at the pH of the liquid which is printed, and upon contact with the foodstuff which have a different pH, becomes more viscous. 2) A liquid which contains sodium alginate, which upon contact with the liquid foodstuff meets calcium ions (usually present in drinking water) precipitates, and causes fixation of the colorant.
- A primary unique feature of the coffee ink of the present invention is also its compatibility with commercial ink jet and bubble jet printer heads. The coffee ink of the present invention is compatible with a variety of “non impact printing” devices, e.g., Piezoelectric or bubble jet printheads. Throughout the description wherein the terms “bubble jet” and/or “ink jet” are used it is intended to also relate to all types of non-impact printing technologies and devices.
- According to a particular embodiment of the present invention non-impact printing devices and ink jet printers suitable for the present invention include ink jet printers, bubble jet printers and other jet printing devices.
- In yet a further embodiment of the present invention the designs created may be designs which contain various intensities of the brown color of the coffee ink in order to enable to create extremely intricate designs with a broad spectrum of intensity. Controlling the intensity may be done in accordance to the methods employed in ink jet printers or in accordance to other color-intensity-control methods known to the skilled artisan.
- Coffee concentrate was prepared as follows: First, ground coffee beans were dispersed in boiling water for 1 hour and filtered through Whatman-41 filter paper. The filtered aqueous suspension was mixed with an excess of ethanol to precipitate the natural polysaccharide which is present in the beans (in order to reduce the viscosity to be suitable to simple office inkjet printer). After centrifugation, 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant, which was then concentrated under reduced pressure until a 15-20 wt % solid content coffee extract is obtained. Ink jet composition is described in Table-1. The ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 2.9 cPs.
-
TABLE 1 Sample No. Ax-1990-10 wt % Coffee concentrate (Regavim 89.9 Espresso concentrate) Propylene glycol 5 Glycerol 5 Tween 80 0.1 - Coffee concentrate was prepared as in example 1. Ink jet composition is described in Table-2. The ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink (including caramel coloring) was 3.0. cPs.
-
TABLE 2 Ax-1990-30 wt % “Regavim” Espresso concentrate 79.9 Caramel color 050 concentrate* 10 Propylene glycol 5 Glycerol 5 Tween 80 0.1 *Caramel color 050 concentrate is a commercial product- Caramel color no. 50 Class IV, from D. D. Williamson - Coffee concentrate obtained as a commercial espresso beverage was prepared as in Example 1 wherein additionally part of the polysaccharides from the precipitate were added to increase viscosity. Ink jet composition is described in Table-3. The ink was 0.45 micro meter filtered and could be printed with a Lexmark 2615 printer. Viscosity of the ink was 5.5 cPs. However, this time the viscosity of the ink was increased by adding the rheological agents which are naturally present in the coffee, and which are precipitated by the ethanolic solution.
-
TABLE 3 Ax-2010-50 wt % “commercial espresso” 79.4 concentrate Ethanolic precipitate (gum) 0.5 Caramel 10 Propylene glycol 5 Glycerol 5 Tween 80 0.1 - Coffee concentrate was prepared in the following manner: First, ground coffee beans were cooked in boiling water for 1 hour and filtered through Whatman-41 filter paper. 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant and concentrated under reduced pressure until a 15-20 wt % solid content coffee extract is obtained. The concentrate was lyophilized to a powder form. Ink jet composition is described in Table-4. The ink was 0.45 micro meter filtered and could be printed with a Lexmark 2615 printer. Viscosity of the ink was 3.2 cPs.
-
TABLE 4 Ax-1969-41 wt % Lyophilized Elite ® espresso 15 concentrate (described above) Propylene glycol 5 Glycerol — Tween 80 0.1 Water 79.9 - Note: All coffee inks in the Examples were printed successfully directly on coffee covered by a foamed milk, by using a Lexmark inkjet printer, which was converted in such a away to allow direct printing on cup of coffee.
- A similar procedure was applied, while the step of precipitation of the polysaccharides was omitted, thus the resulting coffee extract contains all the water soluble components, including the natural polymers. The resulting inks which were prepared according to compositions described in the tables above, had a viscosity higher than 3 cPs. Therefore, for these inks printing with an office printer was possible, but after prolonged use clogging of the printer head may occur. To overcome this, the usual maintenance operation for the printhead is performed. Said inks are also suitable for printing with industrial print heads, which are capable of printing at high viscosity, such as Spectra print heads, Xaar print heads and Richo print heads. With such printheads clogging is not expected to occur.
- The following specific examples are of ink compositions in which the coffee extract was obtained without precipitation of polymeric components (such as polysaccharides):
- Coffee ink jet ink was prepared as follow. First, ground coffee beans were cooked in boiling water for 1 hour and filtered through Whatman-41 filter paper. The filtered aqueous suspension was centrifuged and 0.1 wt % potassium sorbate (antimicrobial agent) was added to the supernatant. The supernatant was concentrated by heating (60-70° C.) at atmospheric pressure until a 15-20 wt % solid content coffee extract is obtained. Ink jet ink composition is described in Table-5. The ink was 0.45 micro meter filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.5 cPs.
-
TABLE 5 Ax-1969-1 wt % Elite ® espresso extract 89.9 Glycerol 10 Tween 80 0.1 - Coffee extract was prepared as in example 5. Inkjet composition is described in Table-6. The ink was 0.45 micrometer filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.0 cPs.
-
TABLE 6 Ax-1969-4 wt % Elite ® espresso extract 79.9 Propylene glycol 5 Glycerol 5 Tween 80 0.1 - Coffee extract was prepared as in example 5 while using “Elite®, instant coffee” extract. Ink jet ink composition is described in Table-7. The ink was 0.45 micrometer filtered and could be printed with a Lexmark Z615 printer. Viscosity of the ink was 4.0 cPs.
-
TABLE 7 Ax-1969-10 wt % Elite ® instant coffee extract 79.9 Propylene glycol 5 Glycerol 5 Tween 80 0.1 - An ink was prepared by mixing red food colorant with water and 15% propylene glycol, together with preservative (0.1 wt % potassium sorbate) and a surfactant (0.1% Tween 80, or lecithine). The ink was printed on a freshly prepared milkshake (contained in a glass), resulting in obtaining required patterns on the surface of the drink. In cases where the printed image was not sufficiently fixed on the surface, a “fixation agent” was added. Such agents are edible polymers, e.g. polysaccharides and proteins.
- While embodiments of the invention have been described by way of illustration, it will be apparent that the invention may be carried out with many modifications, variations and adaptations, without departing from its spirit or exceeding the scope of the claims.
- It should be understood that some modification, alteration and substitution is anticipated and expected from those skilled in the art without departing from the teachings of the invention. Accordingly, it is appropriate that the following claims be construed broadly and in a manner consistent with the scope and spirit of the invention.
Claims (27)
1. A liquid coloring composition comprising: a coffee solution or coffee extract and an ink vehicle, wherein said coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer and is composed of edible components.
2. A composition according to claim 1 wherein said composition comprises one or more of the following: humectants, rheology controlling agents, wetting agents, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
3. A composition according to claim 1 wherein said vehicle is water and one or more of the following: humectants, rheology controlling agents, wetting agents, dispersants, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
4. A composition according to claim 1 wherein said coffee solution is the primary color imparting agent of the ink.
5. A composition according to claim 1 wherein the vehicle contains 3% to 30% by weight of coffee solution.
6. A composition according to claim 1 wherein said coffee solution in the liquid ink vehicle is obtained from ground coffee beans, by extraction.
7. A composition according to claim 6 wherein said coffee beans can be from various blends of coffee beans according to the desired flavor and coloring hue.
8. A composition according to claim 1 wherein said coffee ink preferably contains coffee components that are soluble in water or in the liquid vehicles.
9. A composition according to claim 7 wherein the coffee components are in the form of submicron particles obtained from the coffee beans.
10. A composition according to claim 1 wherein the ingredients in said ink are selected from Generally Recognized as Safe (GRAS) ingredients or edible ingredients.
11. A composition according to claim 2 wherein said humectants suitable for the present coffee ink are selected from a group comprising glycerol, propylene glycol, polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600, or mixtures thereof.
12. A composition according to claim 2 wherein said rheology control agents are selected from a group comprising polyssacharides such as arabinogalactans, guar gum, locust bean gum, xanthan gum, arabic gum, karaya gum, tragacanth gum, alginate gums, from proteins such as whey proteins BSA, beta-lactalbumin, beta-lactoglobulin, casein, seed proteins; cellulose ethers such as methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, and hydroxypropyl methylcellulose; and cellulose carboxylates such as sodium carboxymethylcellulose, and mixtures thereof.
13. A composition according to claim 2 wherein said pH adjusting agent, acid or base, is applied to maintain the pH of the ink composition in the range of from about 4.5 to about 10.0, preferably in the range of from about 5.0 to about 7.0.
14. A composition according to claim 13 wherein said bases are selected from a group comprising ammonium hydroxide, sodium hydroxide, potassium hydroxide, sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate and acids are selected from a group comprising edible acids such as citric acid, ascorbic acid, malic acid and fumaric acid.
15. A composition according to claim 14 wherein said pH adjusting agent is used in an amount ranging from about 0.0001% by weight to about 1.0% by weight of the ink composition.
16. A composition according to claim 2 wherein said antimicrobial agents (biocides) are selected from a group comprising benzoate salts, sorbate salts, and the like, preferably potassium sorbate; and methyl p-hydroxybenzoate (methyl paraben).
17. A composition according to claim 2 wherein said wetting agents are selected from a group comprising ethoxylated sorbitan monooleate (Tween 80), ethoxylated sorbitan mono stearate (Tween 60), lecithin, (e.g., epikuron 200) phosphatidylcholine or lysophosphatidylcholine, polyglycerol esters or mixtures thereof.
18. A composition according to claim 17 comprising 0.001 to 1.0% by weight of said wetting agent.
19. A composition according to claim 2 comprising colorants selected from a group comprising edible dyestuffs; caramel (E 150), E-151 (CI food black 1), E-131, E 132 (CI blue 5, CI blue 1).
20. A composition according to claim 2 comprising 0.1-3% of a fixation agent selected from a group comprising edible polymers including polysaccharides: arabinogalactans, guar gum, carboxy methyl cellulose, propylene alginate locust bean gum, xanthan gum, arabic gum, karaya gum, tragacanth gum, alginate gums, and proteins: soybean or whey proteins, BSA, beta-lactalbumin, beta-lactoglobulin and casein or mixtures thereof.
21. A process for applying a design to a food substrate comprising of providing a non-impact printing device wherein the ink cartridge or external container contains a coloring composition of claim 1 , and applying said coloring composition from said printing device to the food substrate in accordance to the pattern of the desired design.
22. A process according to claim 21 wherein said printing device is selected from a group comprising of bubble jet printers, piezo jet printers, and conventional plotters.
23. A process according to claims 21 wherein said food stuff are edible food stuff which can be in the form of foam, liquid, solid or whipped.
24. A process according to claim 23 wherein said food stuff is a coffee beverage.
25. A process according to claim 24 wherein said coffee beverage is selected from a group comprising cappuccino, café au lait, espresso and other coffee beverages with frothed milk or cream on top.
26. A process according to claim 21 wherein said food stuff is a liquid ice cream product or a milk shake.
27. A composition according to claim 2 wherein said vehicle is water and one or more of the following: humectants, rheology controlling agents, wetting agents, dispersants, antioxidants, pH adjusting agents, foam control agents, antimicrobial agents, and natural or artificial colorants, fixation agents or mixtures thereof.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IL178519 | 2006-10-15 | ||
IL178519A IL178519A (en) | 2006-10-15 | 2006-10-15 | Edible coloring composition |
PCT/IL2007/001229 WO2008047347A2 (en) | 2006-10-15 | 2007-10-15 | Edible coloring composition |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IL2007/001229 A-371-Of-International WO2008047347A2 (en) | 2006-10-15 | 2007-10-15 | Edible coloring composition |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/509,080 Continuation US10455857B2 (en) | 2006-10-15 | 2014-10-08 | Method for applying a design to a food substrate |
Publications (1)
Publication Number | Publication Date |
---|---|
US20100291278A1 true US20100291278A1 (en) | 2010-11-18 |
Family
ID=39314443
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/311,840 Abandoned US20100291278A1 (en) | 2006-10-15 | 2007-10-15 | Edible coloring composition |
US14/509,080 Active US10455857B2 (en) | 2006-10-15 | 2014-10-08 | Method for applying a design to a food substrate |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/509,080 Active US10455857B2 (en) | 2006-10-15 | 2014-10-08 | Method for applying a design to a food substrate |
Country Status (6)
Country | Link |
---|---|
US (2) | US20100291278A1 (en) |
EP (1) | EP2073645B1 (en) |
JP (1) | JP2010506562A (en) |
ES (1) | ES2462717T3 (en) |
IL (1) | IL178519A (en) |
WO (1) | WO2008047347A2 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090074928A1 (en) * | 2007-09-17 | 2009-03-19 | Oleksiy Pikalo | Image creating apparatus and methods of use |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
CN102585611A (en) * | 2012-01-19 | 2012-07-18 | 苏州世名科技股份有限公司 | Ferric oxide pigment composition containing phosphate auxiliary ingredients and preparation method of ferric oxide pigment composition |
CN103483006A (en) * | 2013-09-11 | 2014-01-01 | 吴江市冰心文教用品有限公司 | Ceramic pigment preparation method |
CN115915963A (en) * | 2020-05-16 | 2023-04-04 | 涟漪有限公司 | Apparatus, method and article for producing edible multicolor ink images |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
ES2471448T3 (en) | 2009-03-27 | 2014-06-26 | Kraft Foods R & D, Inc. | Beverage concentrates |
FR2974976B1 (en) * | 2011-05-13 | 2014-02-07 | Innovation Dev Organisation Conception Et Realisation | ADDITIVE FOR THE PRODUCTION OF COLORED ICE, COLORED ICE CONTAINING THIS ADDITIVE AND METHOD OF MANUFACTURE |
CN102499317B (en) * | 2011-12-29 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with pattern sprayed on surface and preparation method thereof |
HUE051863T2 (en) * | 2014-06-06 | 2021-03-29 | Opes Corp Oy | Mass containing functional compound and viscosity regulator |
EP3157352A4 (en) * | 2014-06-18 | 2018-05-30 | The Coca-Cola Company | Method for reducing low molecular weight species in caramel |
JP2017110178A (en) * | 2015-12-11 | 2017-06-22 | 株式会社ニューマインド | Ink for printing on foamy product, use expiration managing method for said ink, ink cartridge for said ink, inkjet printer using said ink, coffee server with said inkjet printer, coffee beverage reservation system, and image print service system |
US11517141B1 (en) | 2018-09-27 | 2022-12-06 | Ripples Ltd. | Ink-printing apparatuses, methods and formulations |
EP3856528B1 (en) * | 2018-10-22 | 2024-04-03 | Ripples Ltd. | Article of manufacture, formulation and method for printing on a foamed beverage |
CA3138703A1 (en) * | 2019-05-17 | 2020-11-26 | The Coca-Cola Company | Coffee formulation |
WO2021260689A1 (en) * | 2020-06-23 | 2021-12-30 | Ripples Ltd. | A system and method for identification of markers on flowable-matter substrates |
TWI724956B (en) * | 2020-07-29 | 2021-04-11 | 岳隆國際股份有限公司 | Tapioca pearl making device |
AU2021366685A1 (en) * | 2020-10-23 | 2023-06-01 | Pepsico, Inc. | Beverage compositions comprising a printed image and methods of making the same |
JP7314472B1 (en) | 2023-02-20 | 2023-07-26 | 東洋インキScホールディングス株式会社 | Gravure, flexographic or screen inks, their production methods, and printed matter |
Citations (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US538442A (en) * | 1895-04-30 | Hog catching and lifting machine | ||
US2071011A (en) * | 1933-09-01 | 1937-02-16 | Coffee Products Corp | Process for making a concentrated extract of coffee |
US2380092A (en) * | 1942-05-01 | 1945-07-10 | Bellefont Associates | Coffee product |
US2564332A (en) * | 1948-05-04 | 1951-08-14 | Kellogg Helen Louise | Method of making soluble beverage extract |
US3159498A (en) * | 1960-12-28 | 1964-12-01 | American Cyanamid Co | Dispersible pigments |
US3652292A (en) * | 1967-03-08 | 1972-03-28 | Gen Foods Corp | Instant coffee product and a process for its manufacture |
US4105802A (en) * | 1973-09-20 | 1978-08-08 | Kabushiki Kaisha Art Coffee | Process for producing carbonated coffee drink |
US4281023A (en) * | 1979-11-28 | 1981-07-28 | General Foods Limited | Soluble coffee process |
JPS59118049A (en) * | 1982-12-22 | 1984-07-07 | Morinaga & Co Ltd | Preparation of iced cake with printed pattern |
US4798732A (en) * | 1986-11-21 | 1989-01-17 | Ajinomoto General Foods, Inc. | Method of stabilizing coffee extract solution |
US5384143A (en) * | 1989-06-27 | 1995-01-24 | The Coca-Cola Company | Process for the production of canned coffee |
US5397387A (en) * | 1994-04-07 | 1995-03-14 | Videojet Systems International, Inc. | Food marking jet ink |
US5597604A (en) * | 1994-06-24 | 1997-01-28 | Monsanto Company | Gellan gum beverage and process for making a gelled beverage |
US5637139A (en) * | 1996-03-13 | 1997-06-10 | Videojet Systems International, Inc. | Citrus marking jet ink |
US5711791A (en) * | 1995-04-18 | 1998-01-27 | Domino Printing Sciences Plc | Printing inks |
US5800601A (en) * | 1995-11-06 | 1998-09-01 | Videojet Systems International, Inc. | Food grade jet inks |
US6058843A (en) * | 1994-07-29 | 2000-05-09 | Cadex Limited | Machine and method for printing on surfaces of edible substrates |
US6536345B1 (en) * | 1994-07-29 | 2003-03-25 | Cadex Limited | Printing on the surface of edible substrates |
US6652897B1 (en) * | 1993-07-07 | 2003-11-25 | Jack Guttman, Inc. | Decorating a cake with a printed edible sheet by using an ink jet printer |
WO2004003089A1 (en) * | 2002-06-26 | 2004-01-08 | Mars, Incorporated | Edible inks for ink-jet printing on edible substrates |
US20050003055A1 (en) * | 2003-06-20 | 2005-01-06 | Baydo Robert A. | Food grade colored fluids for printing on edible substrates |
US20050157148A1 (en) * | 2004-01-20 | 2005-07-21 | Richard Baker | Printing on edible substrates |
US6926766B2 (en) * | 2000-12-20 | 2005-08-09 | Olivetti Technost S.P.A. | Ink for thermal ink jet printing with high performance at high ejection frequencies |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5384142A (en) * | 1993-06-21 | 1995-01-24 | Recot, Inc. | Process for preparing textured dough products |
US6110474A (en) * | 1997-05-13 | 2000-08-29 | E-L Management Corp. | Cosmetic compositions containing a coffee extract pigment |
-
2006
- 2006-10-15 IL IL178519A patent/IL178519A/en active IP Right Grant
-
2007
- 2007-10-15 WO PCT/IL2007/001229 patent/WO2008047347A2/en active Application Filing
- 2007-10-15 ES ES07827203.6T patent/ES2462717T3/en active Active
- 2007-10-15 EP EP07827203.6A patent/EP2073645B1/en active Active
- 2007-10-15 JP JP2009531977A patent/JP2010506562A/en active Pending
- 2007-10-15 US US12/311,840 patent/US20100291278A1/en not_active Abandoned
-
2014
- 2014-10-08 US US14/509,080 patent/US10455857B2/en active Active
Patent Citations (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US538442A (en) * | 1895-04-30 | Hog catching and lifting machine | ||
US2071011A (en) * | 1933-09-01 | 1937-02-16 | Coffee Products Corp | Process for making a concentrated extract of coffee |
US2380092A (en) * | 1942-05-01 | 1945-07-10 | Bellefont Associates | Coffee product |
US2564332A (en) * | 1948-05-04 | 1951-08-14 | Kellogg Helen Louise | Method of making soluble beverage extract |
US3159498A (en) * | 1960-12-28 | 1964-12-01 | American Cyanamid Co | Dispersible pigments |
US3652292A (en) * | 1967-03-08 | 1972-03-28 | Gen Foods Corp | Instant coffee product and a process for its manufacture |
US4105802A (en) * | 1973-09-20 | 1978-08-08 | Kabushiki Kaisha Art Coffee | Process for producing carbonated coffee drink |
US4281023A (en) * | 1979-11-28 | 1981-07-28 | General Foods Limited | Soluble coffee process |
JPS59118049A (en) * | 1982-12-22 | 1984-07-07 | Morinaga & Co Ltd | Preparation of iced cake with printed pattern |
US4798732A (en) * | 1986-11-21 | 1989-01-17 | Ajinomoto General Foods, Inc. | Method of stabilizing coffee extract solution |
US5384143A (en) * | 1989-06-27 | 1995-01-24 | The Coca-Cola Company | Process for the production of canned coffee |
US6652897B1 (en) * | 1993-07-07 | 2003-11-25 | Jack Guttman, Inc. | Decorating a cake with a printed edible sheet by using an ink jet printer |
US5397387A (en) * | 1994-04-07 | 1995-03-14 | Videojet Systems International, Inc. | Food marking jet ink |
US5597604A (en) * | 1994-06-24 | 1997-01-28 | Monsanto Company | Gellan gum beverage and process for making a gelled beverage |
US6058843A (en) * | 1994-07-29 | 2000-05-09 | Cadex Limited | Machine and method for printing on surfaces of edible substrates |
US6536345B1 (en) * | 1994-07-29 | 2003-03-25 | Cadex Limited | Printing on the surface of edible substrates |
US5711791A (en) * | 1995-04-18 | 1998-01-27 | Domino Printing Sciences Plc | Printing inks |
US5800601A (en) * | 1995-11-06 | 1998-09-01 | Videojet Systems International, Inc. | Food grade jet inks |
US5637139A (en) * | 1996-03-13 | 1997-06-10 | Videojet Systems International, Inc. | Citrus marking jet ink |
US6926766B2 (en) * | 2000-12-20 | 2005-08-09 | Olivetti Technost S.P.A. | Ink for thermal ink jet printing with high performance at high ejection frequencies |
WO2004003089A1 (en) * | 2002-06-26 | 2004-01-08 | Mars, Incorporated | Edible inks for ink-jet printing on edible substrates |
US20050003055A1 (en) * | 2003-06-20 | 2005-01-06 | Baydo Robert A. | Food grade colored fluids for printing on edible substrates |
US20050157148A1 (en) * | 2004-01-20 | 2005-07-21 | Richard Baker | Printing on edible substrates |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090074928A1 (en) * | 2007-09-17 | 2009-03-19 | Oleksiy Pikalo | Image creating apparatus and methods of use |
US8414953B2 (en) | 2008-07-09 | 2013-04-09 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8114459B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US8114458B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US8114457B2 (en) | 2008-07-09 | 2012-02-14 | Starbucks Corporation | Methods of making beverages with enhanced flavors and aromas |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
US8524306B2 (en) | 2008-07-09 | 2013-09-03 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8535748B2 (en) | 2008-07-09 | 2013-09-17 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US8541042B2 (en) | 2008-07-09 | 2013-09-24 | Starbucks Corporation | Beverages with enhanced flavors and aromas |
US10154675B2 (en) | 2008-07-09 | 2018-12-18 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
US11160291B2 (en) | 2008-07-09 | 2021-11-02 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
CN102585611A (en) * | 2012-01-19 | 2012-07-18 | 苏州世名科技股份有限公司 | Ferric oxide pigment composition containing phosphate auxiliary ingredients and preparation method of ferric oxide pigment composition |
CN103483006A (en) * | 2013-09-11 | 2014-01-01 | 吴江市冰心文教用品有限公司 | Ceramic pigment preparation method |
CN115915963A (en) * | 2020-05-16 | 2023-04-04 | 涟漪有限公司 | Apparatus, method and article for producing edible multicolor ink images |
Also Published As
Publication number | Publication date |
---|---|
EP2073645A2 (en) | 2009-07-01 |
JP2010506562A (en) | 2010-03-04 |
EP2073645B1 (en) | 2014-04-23 |
US10455857B2 (en) | 2019-10-29 |
WO2008047347A3 (en) | 2009-05-07 |
WO2008047347A2 (en) | 2008-04-24 |
EP2073645A4 (en) | 2012-02-15 |
IL178519A0 (en) | 2007-02-11 |
ES2462717T3 (en) | 2014-05-26 |
IL178519A (en) | 2016-04-21 |
US20150147444A1 (en) | 2015-05-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10455857B2 (en) | Method for applying a design to a food substrate | |
CN110088212B (en) | Aqueous ink composition for inkjet, method for suppressing fading of printed image in solid preparation, and solid preparation | |
JP7084145B2 (en) | Inkjet water-based ink compositions and solid formulations | |
JP5028442B2 (en) | Ink jet ink, method for producing the same, and method for using the same | |
JP5816337B2 (en) | Taste improving agent and tea beverage containing the same | |
JP5744082B2 (en) | Ink jet ink, method for producing the same, and method for using the same | |
JP2000507820A (en) | Jet ink for food | |
GB2119811A (en) | Stabilized anthocyanin food colorant | |
CN105209560A (en) | Inkjet printing with edible ink | |
NO324599B1 (en) | Soluble powder for beverage of the espresso type and method of preparation thereof. | |
CN111094475B (en) | Aqueous ink composition for inkjet, method for suppressing fading of printed image of solid preparation, and solid preparation | |
KR102606962B1 (en) | Articles of manufacture, formulations and methods for printing on foamy beverages | |
KR20040045443A (en) | Foodadditive slurry composition and powder composition, and food composition containing these | |
JP2010047626A (en) | Edible inkjet-ink composition | |
KR101301259B1 (en) | The manufacturing method of coffee compositions improved flavor and solubility in the form of beads | |
WO2013140972A1 (en) | Carbonated beverage | |
JP5094653B2 (en) | Inkjet ink | |
JP4844048B2 (en) | ink | |
JP4199520B2 (en) | Inkjet ink | |
JP2023528234A (en) | Edible ink formulations, articles of manufacture, and methods related to image formation by droplet deposition | |
JP4581465B2 (en) | ink | |
KR102290817B1 (en) | Aqueous ink composition for inkjet, method for suppressing discoloration of printed image of solid formulation, and solid formulation | |
JP5028358B2 (en) | Inkjet ink | |
JP2006014634A (en) | Edible coloring material and method for producing the same | |
CN115521660A (en) | Ink, method for producing printed tablet using same, and tablet printing apparatus |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |