DECORATION OF CONFECTIONERY PRODUCTS

Abstract: The method comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps and allowing the ink to set. The ink composition used comprises a cold fondant icing comprising one part by weight ofliquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents.

Description: Decoration of Confectionery Products The present invention is concerned with the decoration of confectionery products by application of edible ink compositions thereto. Various methods of printing on confectionery products are known; these generally involve a transfer printi process. Screen printing has also been proposed, for example in U.K. Patent Specification 1441446; however, this latter process involves the use of ink at relatively high temperature (such as about 35 to 45°C) , which can have disadvantageous effects on the confectionery substrate. According to the present invention, there is provided a method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one o more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents; and allowing said ink composition to set. The decoration applied may be in the form of a pictorial print and/or predetermined letters and/or numerals. A plurality of inks of different colours are preferably applied to the article of confectionery in differ 5 areas so as to produce a pictorial print according to a predetermined design. n this case, the design is preferabl produced on the screen by a photo-stencilling operation. Yfl-ien an egg white equivalent is. used in the in composition, it is typically in the form of powdered egg 10 albumen, used together with warm water; known egg white substitutes may be employed as partial replacement thereof. The egg white functions as a binder for the ink composition. The edible gelling agent used in the ink composition may be, for example, pectin, carrageenan, 15 carboxymethyl cellulose (or a salt thereof), or a similar thickening agent. A preferred example of such an edible gelling agent is available commercially as "piping jelly" in the form of a viscous composition comprising sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl 20 cellulose. The article of confectionery which is to be decorated according to the invention may be, for example, a chocolate bar, a boiled sweet product (such as a lollipop), toffee bar or the like. 25 An exemplary ink composition used in the metho according to the invention was produced by thoroughly blendi the following ingredients: 5 lb icing sugar 0.5 lb glucose syrup 30 0.75 lb hot water 2 heaped teaspoons "piping jelly" 4 teaspoons powdered egg albumen; and colouring agent as required. The ink composition described had excellent -55 storage stability and was still usable after being stored in open container for more than one week.

Claims: CLAIMS: 1. A method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent; and allowing said ink composition to set. 2. A method according to claim 1, in which said ink composition contains at least one colouring agent. 3. A method according to claim 1 or 2, in which a plurality of said compositions are applied to said article in different areas thereof so as to produce a pictorial print according to a predetermined design. 4. A method according to claim 3, in which said design is produced by a photo stencilling operation. 5. A method according to any of claims 1 to 4, in which εaid gelling agent comprises sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose. 6. A method according to any of claims 1 to 5, in which said article of confectionery is a boiled sweet product. 7. A method according to claim 6, in which said boiled sweet product is a lollipop.

Inventors: VAN-PRAAG STEPHEN, VAN-PRAAG, STEPHEN
Applicants: PRAAG STEPHEN VAN, VAN-PRAAG, STEPHEN
Application year: 1988
Main classification: A23G3
IPC codes: A23G3