U.S. patent application number 10/005015 was filed with the patent office on 2003-06-05 for hot melt inks.
Invention is credited to Lambert, Deava, Reitnauer, Ann.
Application Number | 20030101902 10/005015 |
Document ID | / |
Family ID | 21713697 |
Filed Date | 2003-06-05 |
United States Patent
Application |
20030101902 |
Kind Code |
A1 |
Reitnauer, Ann ; et
al. |
June 5, 2003 |
Hot melt inks
Abstract
A method for forming a mark on a food product is disclosed. The
method includes: (a) heating an edible hot melt ink including a
colorant to a temperature sufficient to liquify the ink; and (b)
transferring the ink to a substrate to provide a mark on the food
product.
Inventors: |
Reitnauer, Ann; (Keene,
NH) ; Lambert, Deava; (Keene, NH) |
Correspondence
Address: |
FISH & RICHARDSON PC
225 FRANKLIN ST
BOSTON
MA
02110
US
|
Family ID: |
21713697 |
Appl. No.: |
10/005015 |
Filed: |
December 4, 2001 |
Current U.S.
Class: |
106/31.31 ;
106/31.41; 106/31.63; 106/31.73; 426/89 |
Current CPC
Class: |
A23G 3/0097 20130101;
Y10T 428/24802 20150115; B41J 2/17593 20130101; C09D 11/34
20130101; A23L 5/40 20160801; A23P 10/00 20160801; A23G 3/343
20130101; A23G 2200/00 20130101; A23G 3/343 20130101; A01J 27/005
20130101; A23G 2200/00 20130101; B41J 3/407 20130101; A23C 19/163
20130101 |
Class at
Publication: |
106/31.31 ;
106/31.63; 106/31.41; 106/31.73; 426/89 |
International
Class: |
C09D 011/12; A23L
001/00; A23K 001/00; A23G 001/00; A21D 002/00; A23B 004/00 |
Claims
What is claimed is:
1. A method for forming a mark on a food product, the method
comprising (a) heating an edible hot melt ink including a colorant
to a temperature sufficient to liquify the ink; and (b)
transferring the ink to a substrate to provide a mark on the food
product.
2. The method of claim 1, wherein the ink further comprises a
wax.
3. The method of claim 2, wherein the ink further comprises a
resin.
4. The method of claim 1, wherein the mark covers less than 90% of
the surface of the food product.
5. The method of claim 1, wherein the mark covers less than 75% of
the surface of the food product.
6. The method of claim 1, wherein the mark covers less than 50% of
the surface of the food product.
7. The method of claim 1, wherein the mark covers less than 25% of
the surface of the food product.
8. A method for forming a mark on a food product, the method
comprising (a) heating a hot melt ink including an edible colorant
to a temperature sufficient to liquify the ink; and (b)
transferring the ink to a substrate to provide a mark on the food
product.
9. The method of claim 8, wherein the resolution of the mark is at
least 50 DPI.
10. The method of claim 8, wherein the resolution of the mark is at
least 75 DPI.
11. The method of claim 8, wherein the melting temperature of the
ink is less than 100.degree. C.
12. The method of claim 8, wherein the melting temperature of the
ink is less than 80.degree. C.
13. The method of claim 8, wherein the melting temperature of the
ink is less than 60.degree. C.
14. The method of claim 8, wherein the melting temperature of the
ink is less than 50.degree. C.
15. A composition comprising a food product, wherein at least a
portion of the food product is marked with a hot melt ink, wherein
the ink comprises a colorant, and wherein the ink consists
essentially of edible components.
16. The composition of claim 15, wherein the ink comprises a
wax.
17. The composition of claim 15, wherein the food product is an
egg.
18. The composition of claim 15, wherein the food product is a
cheese.
19. The composition of claim 15, wherein the food product is a
fruit.
20. The composition of claim 15, wherein the food product is a
confectionery.
21. A composition comprising a food product, wherein the food
product has a mark formed from a hot melt ink, wherein the ink
comprises an edible colorant.
22. The composition of claim 21, wherein the melting point of the
ink is less than 100.degree. C.
23. The composition of claim 21, wherein the melting point of the
ink is less than 80.degree. C.
24. The composition of claim 21, wherein the melting point of the
ink is less than 60.degree. C.
25. The composition of claim 21, wherein the melting point of the
ink is less than 50.degree. C.
26. The composition of claim 21, wherein the resolution of the mark
is at least 50 DPI.
27. The composition of claim 21, wherein the resolution of the mark
is at least 75 DPI.
28. A hot melt ink comprising: (a) a wax selected from the group
consisting of carnauba wax and beeswax; and (b) a colorant, wherein
the ink consists essentially of edible components.
29. The ink of claim 28, wherein the wax is carnauba wax.
30. The ink of claim 28, wherein the wax is beeswax.
31. The ink of claim 28, wherein the ink comprises a resin.
32. The ink of claim 31, wherein the resin is a hydrogenated rosin
ester resin.
33. The ink of claim 28, wherein the ink comprises an
antioxidant.
34. The ink of claim 28, wherein the ink contains about 50% to
about 99% by weight wax.
35. The ink of claim 34, wherein the ink contains about 55% to
about 75% by weight wax.
36. The ink of claim 34, wherein the ink contains about 30% to
about 50% by weight resin.
37. A method for forming a mark on a food product, the method
comprising: (a) heating a hot melt ink including a colorant to a
temperature sufficient to liquify the ink; and (b) transferring the
ink to a substrate to provide a mark on the food product, wherein
the ink consists essentially of edible components.
Description
BACKGROUND
[0001] This invention relates to hot melt inks.
[0002] Hot melt inks are solid at room temperature and liquid at
temperatures above room temperature. Hot melt inks can be used, for
example, in digital to print methods. During printing, the ink is
heated until it becomes liquid, and is then ejected through a
printhead onto a substrate. The ink then solidifies on the
substrate.
[0003] Hot melt inks have been be used, for example, on food
packaging. However, it is sometimes desirable to mark directly onto
various food products, such as eggs and cheese. Marking directly
onto foods allows for additional product identification, as well as
the only available identification in cases where the product is
sold with little to no packaging, or in cases where the product is
not packaged until the point of sale.
[0004] The conventional methods for printing directly onto food
products include applying liquid inks through stamping,
flexography, gravure printing, or continuous ink jet printing
technologies. Stamping, flexography, and gravure printing are not
digital to print, and can sometimes result in poor print quality.
Continuous ink jet printing can result in a mark with low
resolution.
SUMMARY
[0005] The invention is directed to hot melt inks that are
formulated using edible components. Because the inks are made with
edible ingredients, the inks may be used to print directly onto
food products such as eggs, fruit, cheese, and confectioneries in
compliance with the Federal Food, Drug, and Cosmetic Act, and all
other applicable food additive regulations. In addition, because
the inks are approved as direct food additives, they are
automatically approved for indirect food contact. For example, the
inks can be used to print on spice sachets that are included in
packaged rice and pasta products. The inks can also be used to
print on non-food products such as feminine hygiene product
wrappers and hygiene wipes.
[0006] Because the inks are hot melt inks, they can be used in
digital to print methods, resulting in higher resolution and
improved print quality compared to other print methods, such as
continuous ink jet printing methods. The inks have a number of
properties that make them suitable for use on food products. For
example, as discussed herein, the inks are edible. In addition, the
inks may be formulated such that they can adhere to the irregular
surfaces of some food products, e.g., oranges; the inks can also
adhere to the moist surfaces of other food products. The inks are
formulated such that marks made with the inks can remain legible,
even after being subjected to the conditions, e.g., refrigeration
or freezing, under which many foods are stored.
[0007] In one aspect, the invention features a method for forming a
mark on a food product; the method includes: (a) heating an edible
hot melt ink including a colorant to a temperature sufficient to
liquify the ink; and (b) transferring the ink to a substrate to
provide a mark on the food product. The ink can also include a wax
and/or a resin. The mark can cover less than 90% of the surface of
the food product; less than 75% of the surface of the food product;
less than 50% of the surface of the food product; or less than 25%
of the surface of the food product.
[0008] In another aspect, the invention features a method for
forming a mark on a food product; the method includes: (a) heating
a hot melt ink including an edible colorant to a temperature
sufficient to liquify the ink; and (b) transferring the ink to a
substrate to provide a mark on the food product. The resolution of
the mark can be at least 50 DPI or at least 75 DPI. The melting
temperature of the ink can be less than 100.degree. C.; less than
80.degree. C.; less than 60.degree. C.; or less than 50.degree.
C.
[0009] In another aspect, the invention features a composition
including a food product (e.g., an egg, cheese, fruit, or a
confectionary); at least a portion of the food product is marked
with a hot melt ink. The ink includes a colorant and consists
essentially of edible components. The ink may include a wax.
[0010] In another aspect, the invention features a composition
including a food product; the food product has a mark formed from a
hot melt ink that includes an edible colorant. The melting
temperature of the ink can be less than 100.degree. C.; less than
80.degree. C.; less than 60.degree. C.; or less than 50.degree. C.
The resolution of the mark can be at least 50 DPI or at least 75
DPI.
[0011] In yet another aspect, the invention features a hot melt ink
including: (a) a wax selected from the group consisting of carnauba
wax and beeswax; and (b) a colorant, wherein the ink consists
essentially of edible components. The ink can include a resin,
e.g., a hydrogenated rosin ester resin. The ink can also include an
antioxidant. In addition, the ink can contain about 50% to about
99% by weight wax; about 55% to about 75% by weight wax; or about
30% to about 50% by weight resin.
[0012] In another aspect, the invention features a method for
forming a mark on a food product. The method includes: (a) heating
a hot melt ink containing a colorant to a temperature sufficient to
liquify the ink; and (b) transferring the ink to a substrate to
provide a mark on the food product. The ink consists essentially of
edible components.
[0013] By "edible" in reference to a component is meant that the
component is listed as a Generally Recognized as Safe direct food
additive (GRAS) in section 21 of the Code of Federal Regulations or
is EAFUS-listed, i.e., included on the on the Food and Drug
Administration's list of "everything added to food in the United
States." An "edible ink" is an ink that contains less than 100 ppm
by weight of any impurities, i.e., any components that are not
listed as GRAS or are not EAFUS-listed.
[0014] By "mark" is meant a legible impression, e.g., a series of
letters, numbers, and/or symbols, on a substrate. An example of a
mark that is often made on food products is a "Sell by" date.
[0015] The details of one or more embodiments of the invention are
set forth in the accompanying drawings and the description below.
Other features, objects, and advantages of the invention will be
apparent from the description and drawings, and from the
claims.
DESCRIPTION OF DRAWING
[0016] The FIGURE is a side sectional view of an ink jet
printhead.
DETAILED DESCRIPTION
[0017] A preferred ink is a hot melt ink that is composed primarily
of edible materials. An ink that is composed essentially of edible
ingredients will itself be, by definition, edible. Therefore, the
ink may be used to form marks directly on food products, and the
food products so marked will remain edible.
[0018] The ink may include a wax. The wax provides the ink with the
property of being solid at room temperature, but liquid at elevated
temperatures. The ink can melt between 40.degree. C. and
100.degree. C., and preferably melts between 40.degree. C. and
60.degree. C. Thus, the ink melts at a temperature that is low
enough to avoid cooking or damaging the food substrate when the ink
is applied.
[0019] The ink should contain enough wax that the ink, as a whole,
is a hot melt material. The ink may also contain combinations of
waxes. The ink preferably contains about 50% to about 99% by weight
wax, and more preferably contains about 55% to about 75% by weight
wax.
[0020] Examples of waxes include: stearic acid; succinic acid;
beeswax; candelilla wax; carnauba wax; alkylene oxide adducts of
alkyl alcohols; phosphate esters of alkyl alcohols; alpha alkyl
omega hydroxy poly (oxyethylene); allyl nonanoate; allyl octanoate;
allyl sorbate; allyl tiglate; rice bran wax; paraffin wax;
microcrystalline wax; synthetic paraffin wax; synthetic paraffin
and succinic derivatives; petroleum wax; synthetic petroleum wax;
cocoa butter; diacetyl tartaric acid esters of mono and
diglycerides; mono and diglycerides; alpha butyl omega
hydroxypoly(oxyethylene)poly(oxypropylene); calcium pantothenate;
fatty acids; organic esters of fatty acids; calcium salts of fatty
acids; mono & diesters of fatty acids; sucrose fatty acid
esters; calcium stearoly-2-lactylate; Japan wax; lanolin; glyceryl
hydroxydecanoate; glyceryl hydroxydodecanoate; oxidatively refined
montan wax fatty acids,; polyhydric alcohol diesters; oleic acids;
palmitic acid; d-pantothenamide; polyethylene glycol (400)
dioleate; polyethylene glycol (MW 200-9,500); polyethylene (MW
200-21,000); oxidized polyethylene; polyglycerol esters of fatty
acids; polyglyceryl phthalate ester of coconut oil fatty acids;
shellac wax; hydroxylated soybean oil fatty acids; stearyl alcohol;
and tallow and its derivatives.
[0021] Preferred waxes include #1 Yellow Carnauba wax and White
Beeswax, both available from Koster Keunen.
[0022] The ink may include a resin. The resin provides the ink with
a desired viscosity, thermal stability, flexibility, and adhesion
properties. The ink should include enough resin to achieve the
desired viscosity, stability, flexibility, and adhesion.
Preferably, the ink contains about 0% to about 50% by weight resin,
and more preferably contains about 30% to about 50% by weight
resin.
[0023] Examples of resins include acacia (gum arabic); gum ghatti;
guar gum; locust (carob) bean gum; karaya gum (sterculia gum); gum
tragacanth; chicle; highly stabilized rosin ester; tall oil; manila
copais; corn gluten; coumarone-indene resins; crown gum; damar gum;
p, alpha-dimethylstyrene; gum elemi; ethylene oxide polymer and its
adducts; ethylene oxide/propylene oxide copolymer and its adducts;
galbanum resin; gellan gum; ghatti gum; gluten gum; gualac gum;
guarana gum; heptyl paraben; cellulose resins, including methyl and
hydroxypropyl; hydroxypropyl methylcellulose resins;
isobutylene-isoprene copolymer; mastic gum; oat gum; opopanax gum;
polyacrylamide; modified polyacrylamide resin; polylimonene;
polyisobutylene (min. MW 37,000); polymaleic acid; polyoxyethylene
derivatives; polypropylene glycol (MW 1200-3000); polyvinyl
acetate; polyvinyl alcohol; polyvinyl polypyrrolidone; polyvinyl
pyrrolidone; rosin, adduct with fumaric acid, pentaerythritol
ester; rosin, gum, glycerol ester; rosin, gum or wood,
pentaerythritol ester; rosin, gum or wood, partially hydrogenated,
glycerol ester; rosin, gum or wood, partially hydrogenated,
pentaerythritol ester; rosin, methyl ester, partially hydrogenated;
rosin, partially dimerized, glycerol ester; rosin, partially
hydrogenated; rosin and rosin derivatives; rosin, polymerized,
glycerol ester; rosin, tall oil, glycerol ester; rosin, wood;
rosin, wood, glycerol ester; purified shellac; styrene; styrene
terpolymers; styrene copolymers; sucrose acetate isobutyrate;
terpene resins, natural and synthetic; turpentine gum;
vinylacetate; vinyl chloride-vinylidene chloride copolymer; zanthan
gum; and zein.
[0024] A preferred resin is Foral 85 hydrogenated rosin ester
resin, available from Hercules.
[0025] The ink may include a colorant or dye, which provides color
to the ink. If an ink is to be used on a white or light-colored
food product, it is desirable for the ink to have a dark color, for
better legibility of the mark. If an ink is to be used on a
dark-colored food product, it may not be necessary to include a
colorant in the ink. The ink preferably contains a sufficient
amount of the colorant that the ink has color, but not so much as
to interfere with other desirable qualities, such as hot melt
qualities or viscosity. Preferred inks contain about 0.1% to about
20% by weight colorant, and more preferably contain about 1% to
about 10% by weight colorant.
[0026] Examples of colorants include beta carotene;
b-apo-8'-carotenal; canthaxanthin; astaxanthin; brown algae
extract; red algae; red algae extract; allspice oleoresin; FD&C
Green no. 3; FD&C Green no. 3, aluminum lake; FD&C Green
no. 3, calcium lake; FD&C Blue no. 1; FD&C Blue no. 2;
FD&C Blue no. 1, aluminum lake; FD&C Blue no. 2, aluminum
lake; FD&C Blue no. 1, calcium lake; FD&C Blue no. 2,
calcium lake; FD&C Red no. 40; FD&C Red no. 40, calcium
lake; FD&C Yellow no. 6; FD&C Yellow no. 5, aluminum lake;
FD&C Yellow no. 5, calcium lake; FD&C Yellow no. 6,
aluminum lake; FD&C Yellow no. 6, calcium lake; iron oxide;
citrus red no. 2; titanium dioxide; turmeric oleoresin; ultramarine
blue; carmine; caramel; channel black; FD&C Green no. 3;
FD&C Red, no. 3; FD&C Yellow, no. 6; Ponceau 4R; quinoline
yellow; patent blue V; Green S; Brown HT; brilliant black BN;
carmoisine; amaranth; erythrosine late; amaranth lake; Ponceau 4R
lake; and carmoisine lake. A preferred colorant is
Apocarotenal.
[0027] The ink may include a stabilizer, which inhibits oxidation
of the ink components. Sufficient stabilizer should be included to
inhibit oxidation, but not so much should be included that the
other properties of the ink are adversely affected. The ink
preferably includes about 0.1% to about 2% by weight stabilizer,
and more preferably contains about 0.5% to about 1% by weight
stabilizer.
[0028] Examples of stabilizers include butylated hydroxyanisole
(BHA); butylated hydoxytoluene (BHT); propyl gallate; tert-butyl
hydroquinone (TBHQ); ethylenediaminetetraacetic acid (EDTA); methyl
paraben; propyl paraben; benzoic acid. A preferred stabilizer is
Tenox BHA, available from Eastman Chemical.
[0029] The ink may include a dispersant and/or a surface tension
modifier. A sufficient quantity of these optional ingredients may
be included in the ink to provide the desired property, e.g., the
desired surface tension. The ink preferably includes about 0.5% to
about 5% by weight dispersant or surface tension modifier, and more
preferably contains about 0.2% to about 1% by weight dispersant or
surface tension modifier. An example of a dispersant and/or surface
tension modifier is lecithin.
[0030] Additionally, the ink may include other conventional hot
melt ink ingredients such as oils, flexibilizers, plasticizers, and
other additives. Oils, flexibilizers, and plasticizers can reduce
the viscosity of the inks. A sufficient quantity of these optional
ingredients may be included in the ink to provide the desired
viscosity.
[0031] Examples of oils, flexibilizers and plasticizers include
glycerin; lecithin and modified lecithins; agar-agar; dextrin;
diacetyl; enzyme modified fats; glucono delta-lactone; carrot oil;
chincona extract; rapeseed oil; pectins; propylene glycol; peanut
oil; sorbitol; acetophenone; brominated vegetable oil;
polyoxyethylene 60 sorbitan mono stearate; olestra; castor oil;
oiticia oil; 1,3 butylene glycol; coconut oil and its derivatives;
corn oil; substituted benzoates; substituted butyrates; substituted
citrates; substituted formates; substituted hexanoates; substituted
isovalerates; substituted lactates; substituted propionates;
substituted isobutyrates; substituted octanoates; substituted
palmitates; substituted myristates; substituted oleates;
substituted stearates, distearates and tristearates; substituted
gluconates; substituted undecanoates; substituted behenates;
substituted succinates; substituted gallates; substituted
heptanoates; substituted phenylacetates; substituted cinnamates;
substituted 2-methylbutyrates; substituted tiglates; corn syrup;
isoparaffinic petroleum hydrocarbons; mineral oil; glycerin; mono-
and diglycerides and their derivatives; olibanum oil; opopanax oil;
peanut oil; polysorbates 20, 60, 65, 80; propylene glycol mono- and
diesters of fats and fatty acids; epoxidized soybean oil;
hydrogenated soybean oil; sperm oil; and hydrogenated sperm
oil.
[0032] The inks generally are prepared by combining all of the ink
ingredients except for the colorant; heating the resulting
combination to a temperature above its melting point; and slowly
stirring until the liquified combination is homogeneous. If a
colorant is to be included, it is then added to the mixture with
stirring, or dispersed into the molten materials. The molten ink is
filtered to remove particles larger than 1 .mu.m in size.
[0033] The preferred inks can be used with a conventional hot melt
ink jet printer. Referring to the FIGURE, the printhead 10 of this
printer includes a fill port 12, a membrane cavity 14, a pumping
chamber 16, a PZT (piezoelectric transducer) 18, and an orifice 20.
The ink is placed in the printhead through the fill port 12; the
ink then passes through the membrane cavity 14, where is it
degassed. The ink then flows into the pumping chamber 16. The
printhead 10 is heated, so the ink is melted to a liquid state
prior to being ejected from the ink jet printhead. The liquid ink
is ejected by activation of the PZT 18. This printer is known as a
drop on demand printer since a droplet of ink is ejected each time
the PZT material is activated. Drop on demand printers are
described in more detail in U.S. Pat. No. 5,265,315, which is
hereby incorporated by reference in its entirety. An example of a
printer that can be used is the Markem 9096 printer, which has 96
ink jet orifices and a resolution of 96 DPI. In the 9096 printer,
actuation of the PZT element associated with each orifice is
digitally controlled.
[0034] During printing, as a substrate passes by the orifices 20,
droplets of the hot, liquid ink are ejected through the orifices.
Upon contacting the substrate, which is typically at room
temperature or below room temperature, the liquid ink cools and
solidifies.
[0035] The inks may be used to form marks on foods, or on other
substrates. For example, the inks may be used to form marks on
cheese, eggs, confectioneries, etc. The ink to be used will depend
on the adhesion, abrasion resistance, and packaging requirements of
the food or non-food product.
[0036] The preferred inks do not render the food products marked
with the inks inedible. In other words, compositions containing a
food product and a preferred ink are edible. An example of such a
composition is a piece of cheese marked with an edible hot melt
ink.
[0037] The following examples are meant to illustrate the
invention, and are not to be construed as limiting the following
claims.
EXAMPLE 1
[0038] A hot melt ink was prepared that included: 48% by weight #1
Yellow Carnauba wax; 4% by weight White Beeswax; 37.5% by weight
Foral 85 hydrogenated rosin ester resin; 0.5% by weight Tenox BRA;
and 10% by weight Apocarotenal dispersion 20A.
EXAMPLE 2
[0039] A hot melt ink was prepared that included: 48% by weight #1
Yellow Carnauba wax; 4% by weight NF Beeswax; 37.5% by weight Foral
85 hydrogenated rosin ester resin; 0.5% by weight Tenox BHA; and
10% by weight Apocarotenal dispersion 20A.
EXAMPLE 3
[0040] A hot melt ink was prepared that included: 52.25% by weight
#1 Yellow Carnauba wax; 42.75% by weight Foral 85 hydrogenated
rosin ester resin; 5% by weight Apocarotenal dispersion 20A. The
viscosity of this ink at 135.degree. C. is 22.4 centipoise.
EXAMPLE 4
[0041] A hot melt ink was prepared that included: 42% by weight
Foral 85 hydrogenated rosin ester resin; 28% by weight #1 Yellow
Carnauba wax; 24% by weight Hercolyn D hydrogenated rosin ester
resin; and 6% by weight Apocarotenal dispersion 20A. The viscosity
of the ink at 135.degree. C. is 22.4 centipoise.
[0042] These inks may be modified in order to change desired
properties. For example, Yellow Carnauba Wax is relatively hard,
and beeswax is relatively soft. Changing the ratio of carnauba wax
to beeswax to alter the flex and adhesion properties of the inks.
Alternatively, a relatively hard resin could be replaced by a
relatively soft resin to change flex and adhesion properties.
[0043] All publications and patents mentioned in this application
are herein incorporated by reference to the same extent as if each
individual publication or patent was specifically and individually
indicated to be incorporated by reference.
[0044] A number of embodiments of the invention have been
described. Nevertheless, it will be understood that various
modifications may be made without departing from the spirit and
scope of the invention. Accordingly, other embodiments are within
the scope of the following claims.
* * * * *