Source: http://www.google.com/patents/US7842320?dq=%22edwin+asa+markham%22
Timestamp: 2017-10-18 15:52:58
Document Index: 507454411

Matched Legal Cases: ['Application No. 60', '§73', 'Application No. 200580026607', 'Application No. 05760453', 'Application No. 06735439', 'Application No. 06735439', 'Application No. 2007']

Patent US7842320 - Food grade ink jet inks for printing on edible substrates - Google Patents
Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In...http://www.google.com/patents/US7842320?utm_source=gb-gplus-sharePatent US7842320 - Food grade ink jet inks for printing on edible substrates
Publication number US7842320 B2
Application number US 12/202,521
Also published as CN101005769A, CN101005769B, DE602005018785D1, EP1778026A1, EP1778026B1, US7431957, US20060034984, US20080317914, WO2005122784A1
Publication number 12202521, 202521, US 7842320 B2, US 7842320B2, US-B2-7842320, US7842320 B2, US7842320B2
Patent Citations (227), Non-Patent Citations (30), Referenced by (2), Classifications (14), Legal Events (1)
US 7842320 B2
1. A method of applying an edible colorant to a surface of an edible substrate, comprising ink jet printing onto the surface a food grade colored fluid comprising a food-grade dye, glycerine, at least about 25 wt. % 1,2-propanediol, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, polyol esters of fatty acids, lecithins and mixtures thereof.
2. The method of claim 1, wherein the colored fluid is ink jet printed directly onto the surface.
3. The method of claim 1, wherein the surface is a porous surface.
4. The method of claim 1, wherein the food grade colored fluid has a viscosity of about 8 to about 15 cps at 60° C.
5. The method of claim 1, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C.
6. The method of claim 1, wherein the food-grade dye comprises a natural dye.
8. The method of claim 1, wherein the ink further comprises isopropanol.
9. A method of applying an edible colorant to a surface of an edible substrate, the method comprising ink jet printing onto the surface a food grade colored fluid comprising a food-grade dye, about 25 wt. % to about 95 wt. % 1,2-propanediol, about 1 wt. % to about 50 wt. % glycerine, about 0.01 wt. % to about 5 wt. % surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, and esters of fatty acids, and no more than about 10 wt. % water; wherein the colored fluid has a surface tension of no more than about 38 dynes per cm at 25° C.
10. The method of claim 9, wherein the colored fluid is ink jet printed directly onto the surface.
11. The method of claim 9, wherein the surface is a porous surface.
12. The method of claim 9, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C.
13. The method of claim 9, wherein the food-grade dye comprises a natural dye.
14. The method of claim 9, wherein the ink further comprises isopropanol.
15. The method of claim 9, wherein the ink jet printing takes place using at least one piezoelectric print head.
16. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, at least about 50 wt. % 1,2 propanediol, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, and esters of fatty acids, the colored fluid having an inorganic salt content of no more than about 0.1 wt. %.
17. The method of claim 16, wherein the colored fluid has a surface tension of no more than about 40 dynes per cm at 25° C.
18. The method of claim 16, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C.
19. The method of claim 16, wherein the food-grade dye comprises a natural dye.
20. The method of claim 16, wherein the ink comprises glycerine and isopropanol.
21. The method of claim 16, wherein the ink jet printing takes place using at least one piezoelectric print head.
22. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, at least about 70 wt. % 1,2 propanediol, glycerine or a mixture thereof, no more than about 10 wt. % water, and a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, esters of fatty acids, lecithins and mixtures thereof.
23. The method of claim 22, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C.
24. The method of claim 22, wherein the food-grade dye comprises a natural dye.
25. The method of claim 22, wherein the ink jet printing takes place using at least one piezoelectric print head.
26. A method of applying an edible colorant to a surface of an edible substrate, comprising inkjet printing onto the surface a food grade colored fluid comprising a food grade dye, a surface tension modifier selected from the group consisting of sorbitan esters, fatty acids, mixtures of fatty acids, polyol monoesters and esters of fatty acids, lecithins, and mixtures thereof, and at least about 70 wt. % 1,2 propanediol, glycerine or a mixture thereof, provided that the colored fluid comprises at least about 10 wt. % 1,2-propanediol.
27. The method of claim 26, wherein the ink jet printing takes place at a jetting temperature of about 50° C. to about 75° C.
28. The method of claim 26, wherein the food-grade dye comprises a natural dye.
29. The method of claim 26, wherein the ink jet printing takes place using at least one piezoelectric print head.
This patent application is a divisional of U.S. patent application Ser. No. 11/149,660 filed Jun. 10, 2005, now U.S. Pat. No. 7,431,957, issued on Oct. 7, 2008, which claims the benefit of priority to U.S. Provisional Patent Application No. 60/578,774 filed Jun. 10, 2004, each of which are herein incorporated by reference in their entireties.
Food grade colored fluids for use in printing on edible substrates, methods for applying the food grade colored fluids directly to edible substrates, and edible substrates having the colored fluids applied thereto are provided. The food grade colored fluids are typically made from food grade dyes and glycols and optionally water and/or glycerine. The food grade colored fluids have characteristics that render them suitable for printing directly onto the surfaces of a variety of edible substrates. In particular, the food grade colored fluids may be suitable for printing with ink jet printers, including piezoelectric ink jet printers. As used herein, the phrase “food grade” means that up to specified amounts of the particular compound can be ingested by a human without generally causing deleterious health effects. Examples of food grade compounds include those compounds “generally recognized as safe” (“GRAS”) by the United States Food and Drug Administration (“FDA”) and colorants approved by the FDA for use in foods for human consumption. In particular, food safe compounds include those compounds listed as approved under 21 C.F.R. §§73, 74, 172, 182 and 184.
Unmodified lecithin 4-6
Acetylated lecithin 7-8
Enzyme modified lecithin 8-9
Hydroxylated lecithin 10-12
After heat-aging, twenty ml of the heat-aged fluid to be tested was poured into the filter funnel and a stopwatch (with a resolution of hundredths of a second) was used to measure the time required for the fluid to pass through the filter. This time was recorded as “T1”. A 160 ml aliquot of the heat-aged fluid to be tested was then poured into the filter funnel and allowed to pass through the filter. Although the time required for this second aliquot to pass through the filter need not be recorded, it is designated “T2.” Next, a second 20 ml aliquot of the heat-aged liquid to be tested was poured into the filter funnel and the time required for the fluid to pass through the filter was measured with the stopwatch. This time was recorded as “T3.” SDI is then calculated by dividing T1 by T3.
Absorbance 0.790 (@ 629 nm) 0.610 (@ 629 nm) 0.295 (@ 629 nm)
0.590 (@ 504 nm) 0.436 (@ 504 nm) 0.717 (@ 494 nm)
0.246 (@ 409 nm) 0.191 (@ 409 nm) 0.689 (@ 426 nm)
Turmeric 50.0
Surface Tension 48.0 44.0 44.4
Absorbance — 0.665 (@ 629 nm)
SAMPLE X SAMPLE
(CONTROL) SAMPLE Y SAMPLE Z AA
Color Blue (Cyan) Blue (Cyan) Blue (Cyan) Blue (Cyan)
Deionized 25 25 25 25
(low Cl−,
Surface 43.2 31 42.5 37
SAMPLE FF GG HH II
Deionized 2 2 1.98 1.90
Surface 41 39.6 39.2 38.5
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International Classification A23L1/27, A23G3/34, A23L1/272, A23L1/00, C09D11/00
Cooperative Classification A23L5/42, C09D11/30, A23L5/41, A23G3/0097
European Classification A23L1/275, C09D11/30, A23G3/00P28, A23L1/272