Patent ID: 6010726
Filing Date: 2000-01-04
Classification: A23K,A23L,A23P

Abstract:
A method for the adjustment and control of the resistivity of an edible base material, selected from oils and fluid fats having a resistivity in excess of 300 megaohm-centimeter, by combining said base material with one or more edible resistivity modifiers to provide a liquid composition having a resistivity of 0.05 to 300 megaohm-centimeter and which is suitable for electrostatic charging and deposition of an edible flavoring agent, coloring agent, or stabilizing agent upon an edible food substrate at the temperature employed, consisting of the steps of:admixing with the base material one or more edible resistivity modifiers to bring the composition within a resistivity range of 0.05 to 300 megaohm-centimeter; andselecting said edible resistivity modifiers from the group consisting of:edible food-grade organic flavoring agents, coloring agents, stabilizing agents selected from the group consisting of ascorbic acid, rosemary extract, sage extract, other Labiatae natural antioxidant extracts, phosphates, catechins, BHT(butylated hydroxytoluene), BHA(butylated hydroxyanisole), TBHO(tert-butylhydroquinone), tocopherols, and mixtures thereof; and organic diluents which are food-grade ingredients selected from the group consisting of propylene glycol, polyethylene glycol, glycerine, and benzyl alcohol,the selected resistivity modifier or modifiers having a resistivity of less than 300 megaohm-centimeter, wherein the percentage of flavoring, coloring, and stabilizing agents included in the liquid composition is at least about 3% by weight.