U.S. patent application number 11/692756 was filed with the patent office on 2007-10-04 for non-contact printed edible product and method for producing same.
This patent application is currently assigned to WM WRIGLEY JR. COMPANY. Invention is credited to William R. Gleffe, Ronald L. Ream, Dennis W. Rybolt, Enrique Valdez.
Application Number | 20070231435 11/692756 |
Document ID | / |
Family ID | 38521153 |
Filed Date | 2007-10-04 |
United States Patent
Application |
20070231435 |
Kind Code |
A1 |
Ream; Ronald L. ; et
al. |
October 4, 2007 |
NON-CONTACT PRINTED EDIBLE PRODUCT AND METHOD FOR PRODUCING
SAME
Abstract
The present disclosure provides non-contact printed comestible
products and methods for making these products. The comestible
products include an edible substrate and an edible ink-indicia on
the substrate. An organoleptic component which corresponds to a
feature of the edible ink-indicia and/or a feature of the edible
substrate is present on the edible substrate. The edible
ink-indicia and the organoleptic component increase the consumer
appeal for the product.
Inventors: |
Ream; Ronald L.; (Plano,
IL) ; Valdez; Enrique; (Oak Lawn, IL) ;
Rybolt; Dennis W.; (Beecher, IL) ; Gleffe; William
R.; (Lemont, IL) |
Correspondence
Address: |
BELL, BOYD & LLOYD LLP
P.O. Box 1135
CHICAGO
IL
60690
US
|
Assignee: |
WM WRIGLEY JR. COMPANY
Chicago
IL
|
Family ID: |
38521153 |
Appl. No.: |
11/692756 |
Filed: |
March 28, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60743929 |
Mar 29, 2006 |
|
|
|
60889646 |
Feb 13, 2007 |
|
|
|
Current U.S.
Class: |
426/383 |
Current CPC
Class: |
A23G 3/0097 20130101;
A23G 4/02 20130101; A23G 4/04 20130101; A23G 3/28 20130101; A23G
3/50 20130101; B05C 5/004 20130101; A23G 3/0021 20130101; A23P
10/00 20160801; B05B 13/0447 20130101; A23G 3/0068 20130101; A23P
20/15 20160801; A21D 13/47 20170101; A23G 3/545 20130101; A23G
3/2007 20130101; A23V 2002/00 20130101; A23G 4/18 20130101; B41J
3/407 20130101; B05C 5/005 20130101; B05C 11/1002 20130101; A23G
4/20 20130101; A23P 2020/253 20160801; A23G 3/0085 20130101; A23G
3/0242 20130101; A23G 3/0289 20130101; A23G 3/0089 20130101; A23G
3/2015 20130101; A23G 4/025 20130101; B05B 12/02 20130101; A23G
3/54 20130101; A23G 4/062 20130101; A23P 30/00 20160801; A23G
3/2092 20130101 |
Class at
Publication: |
426/383 |
International
Class: |
A23G 3/28 20060101
A23G003/28 |
Claims
1. An edible product comprising: an edible substrate; an edible
ink-indicia printed on the edible substrate; and an organoleptic
component corresponding to a feature of the edible ink-indicia.
2. The product of claim 1 wherein the edible substrate is selected
from the group consisting of a confectionery, a coated
confectionery, a chewing gum, a coated chewing gum, a center-filled
chewing gum, a coated center-filled chewing gum, and combinations
thereof.
3. The product of claim 1 wherein the edible ink-indicia is
selected from the group consisting of a word, an image, a color, a
symbol, an object, an alpha-numeric representation, a letter, text,
a shape, a fanciful shape, a symbol, a logo, a graphic, an
advertising indicia, and combinations thereof.
4. The product of claim 1 wherein the organoleptic component is
selected from the group consisting of a flavoring agent, a cooling
agent, a heating agent, a mouthfeel agent, a tingling agent, a
fizzing agent, a sweetening agent, a souring agent, a bittering
agent, a teeth whitening agent, a breath freshening agent, an
anti-cavity agent, an audible agent, and combinations thereof.
5. The product of claim 1 wherein the feature is selected from the
group consisting an element of the ink-indicia, a color of the
ink-indicia, a meaning conveyed by the ink-indicia, a perception
generated by the ink-indicia, a concept communicated by the
ink-indicia, and combinations thereof.
6. The product of claim 1 wherein the edible ink-indicia is a
high-resolution image.
7. The product of claim 1 wherein the edible ink-indicia comprises
a word and the feature is a meaning of the word.
8. The product of claim 1 wherein the edible ink-indicia is an
inkjet-indicia.
9. The product of claim 1 comprising a multicolor edible
ink-indicia.
10. The product of claim 1 comprising a plurality of organoleptic
components.
11. An edible product comprising: an edible substrate; an edible
ink-indicia printed on the edible substrate; and an organoleptic
component corresponding to a feature of the edible substrate.
12. The edible substrate of claim 11 wherein the feature is
selected from the group consisting of a structure of the edible
substrate, a composition of the edible substrate, an ingredient in
the edible substrate, a surface texture of the edible substrate, a
hardness of the edible substrate, and combinations thereof.
13. The product of claim 11 wherein the edible substrate is a
chewing gum and the feature is a center-fill portion of the chewing
gum.
14. An edible product comprising: an edible substrate having
opposing first and second sides; a first edible ink-indicia on the
first side; a second edible ink-indicia on the second side, and
wherein a portion of the first edible ink-indicia contacts a
portion of the second edible ink-indicia.
15. The edible product of claim 14 wherein the first edible
ink-indicia contacts the second edible indicia at an edge of the
edible substrate.
16. The edible product of claim 14 wherein the first and second
edible ink-indicia are inkjet indicia.
17. The edible product of claim 14 comprising an organoleptic
component on the edible substrate.
18. The edible product of claim 14 wherein the first and second
edible ink-indicia cover substantially an entire outer surface of
the edible substrate.
19. A method for producing an edible product comprising:
non-contact printing an edible ink-indicia on an edible substrate;
and placing on the edible substrate an organoleptic component that
corresponds to a feature of the edible ink-indicia.
20. The method of claim 19 comprising non-contact printing a word
on the edible substrate and the organoleptic component corresponds
to a meaning of the word.
21. The method of claim 19 comprising non-contact printing a
high-resolution image on the edible substrate.
22. A method for producing an edible product comprising:
non-contact printing an edible ink-indicia on an edible substrate;
and dispensing on the edible substrate an organoleptic component
that corresponds to a feature of the edible substrate.
23. The method of claim 22 comprising forming a surface texture on
the edible substrate, the organoleptic component corresponding to
the surface texture.
24. A method of preparing an edible product comprising: non-contact
printing an edible ink-indicia on an edible substrate; and
dispensing a precision dose of an organoleptic component on the
edible substrate.
25. The method of claim 24 wherein the dispensing further comprises
ink jet printing.
26. The method of claim 24 further comprising weighing the edible
substrate to determine the precision dose.
Description
PRIORITY CLAIM
[0001] This Application claims the benefit of U.S. Provisional
Application Ser. No. 60/743,929 filed on Mar. 29, 2006 and U.S.
Provisional Application Ser. No. 60/889,646 filed on Feb. 13, 2007,
the entire content of each Application being incorporated by
reference herein.
BACKGROUND
[0002] The present disclosure relates generally to confectionery
products. More specifically, the present disclosure relates to
non-contact printed confectionery products and methods for
producing same.
[0003] There are numerous types of confectionery products or
compositions having an edible ink printed thereon. Such
confectionery products can include, for instance, chewing gum or
candy. It is generally known to print edible inks onto
confectionery products and that confectionery products having
visually pleasing appearances can lead to enhanced marketability
with consumers.
SUMMARY
[0004] The present disclosure provides printed comestibles
products. In particular, non-contact printing of edible materials
onto edible substrates is utilized to create multi-sensory
enhancements to comestible products. This provides the present
comestible products with improved consumer appeal. The comestible
products of the present disclosure provide a visually attractive
product that brings added excitement and enjoyment to product
consumption.
[0005] In an embodiment, an edible product is provided. The edible
product includes an edible substrate and an edible ink-indicia
printed on the edible substrate. The edible ink-indicia has a
feature. The edible product includes an organoleptic component
corresponding to a feature of the edible ink-indicia.
[0006] In an embodiment, the edible substrate may be a
confectionery. The confectionery may be a coated confectionery, a
chewing gum, a coated chewing gum, a center-filled chewing gum, or
a coated center-filled chewing gum.
[0007] In an embodiment, the edible ink-indicia may be a word, an
image, a color, a symbol, an object, an alpha-numeric
representation, a letter, text, a shape, a fanciful shape, a
symbol, a logo, a graphic, or an advertising indicia. The edible
ink-indicia is printed on one or more surfaces of the edible
substrate.
[0008] In an embodiment, the organoleptic component may be a
flavoring agent, a cooling agent, a heating agent, a mouthfeel
agent, a tingling agent, a fizzing agent, a sweetening agent, a
souring agent, a bittering agent, a teeth whitening agent, a breath
freshening agent, an anti-cavity agent, or an audible agent. One or
more organoleptic components may be present on a edible
substrate.
[0009] In an embodiment, the feature may be a characteristic of the
ink-indicia. The feature may be an element of the ink-indicia, a
color of the ink-indicia, a meaning conveyed by the ink-indicia, a
perception generated by the ink-indicia, or a concept communicated
by the ink-indicia to a person viewing the ink-indicia. For
example, the edible ink-indicia may include a word. The feature may
be a meaning of the word and the organoleptic component may
correspond to the meaning of the word.
[0010] In an embodiment, the edible ink-indicia is an inkjet
indicia. The edible ink-indicia may be a multicolor ink-indicia
and/or a high-resolution ink-indicia.
[0011] In an embodiment, a further edible product is provided. The
edible product includes an edible substrate and an edible
ink-indicia printed on the edible substrate. The edible substrate
includes a feature. The edible product includes an organoleptic
component corresponding to a feature of the edible substrate. The
feature may be a property of the edible substrate such as a
structure of the edible substrate, a composition of the edible
substrate, an ingredient in the edible substrate, a surface texture
of the edible substrate, or the hardness of the edible
substrate.
[0012] In an embodiment, the edible substrate is a chewing gum and
the feature is a center-fill portion of the chewing gum. The
organoleptic component corresponds to the center-fill portion.
[0013] In an embodiment, an edible product is provided. The edible
product includes an edible substrate having opposing first and
second sides. A first edible ink-indicia is present on the first
side and a second edible ink-indicia is present on the second side.
A portion of the first edible ink-indicia contacts a portion of the
second edible ink-indicia. The first and second edible ink-indicia
contact each other along one or more edges of the edible substrate.
The first and second edible ink-indicia are inkjet indicia. An
organoleptic component may also be present on the edible
substrate.
[0014] In an embodiment, the first and second edible ink-indicia
cover all, or substantially all, of the outer circumference or
outer surface area of the edible substrate.
[0015] In an embodiment, a method for producing an edible product
is provided. The method includes non-contact printing an edible
ink-indicia on an edible substrate. The method further includes
placing on the edible substrate an organoleptic component that
corresponds to a feature of the edible ink-indicia.
[0016] In an embodiment, the method includes non-contact printing a
word on the edible substrate and dispensing an organoleptic
component that corresponds to a meaning of the word.
[0017] In an embodiment, the method includes non-contact printing a
high-resolution image on the edible substrate.
[0018] In an embodiment, another method for producing an edible
product is provided. The method includes non-contact printing an
edible ink-indicia on an edible substrate and dispensing on the
edible substrate an organoleptic component that corresponds to a
feature of the edible substrate. The method may include forming a
surface texture on the edible substrate, the surface texture being
the feature. An organoleptic component corresponding to the surface
texture is then dispensed on the edible substrate.
[0019] In an embodiment, another method for preparing an edible
product is provided. The method includes non-contact printing an
edible ink-indicia on an edible substrate, and dispensing a
precision dose of an organoleptic component on the edible
substrate. The precision dose may be dispensed by way of ink jet
printing. The method may further include weighing the edible
substrate to determine the precision dose.
[0020] It is an advantage of the present disclosure to provide an
improved method for making chewing gum.
[0021] It is an advantage of the present disclosure to provide an
improved chewing gum.
[0022] It is an advantage of the present disclosure to provide a
comestible product that delivers a multiple sensory experience when
consumed.
[0023] It is an advantage of the present disclosure to provide a
printed comestible which connects that which is printed on the
comestible with the sensations experienced when the product is
consumed.
[0024] It is an advantage of the present disclosure to provide a
printed comestible product with increased consumer
attractiveness.
[0025] Additional features and advantages are described herein, and
will be apparent from, the following Detailed Description and the
figures.
BRIEF DESCRIPTION OF THE FIGURES
[0026] FIG. 1 is a schematic representation of an apparatus of the
present disclosure.
[0027] FIG. 1A is a perspective view of a printing device of the
present disclosure.
[0028] FIG. 2 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0029] FIG. 3 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0030] FIG. 4 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0031] FIG. 5 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0032] FIG. 6 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0033] FIG. 6A is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0034] FIG. 7 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0035] FIG. 8 is a perspective view of an edible product of the
present disclosure.
[0036] FIG. 9 is a perspective view of a printed edible product in
a packaging of the present disclosure.
[0037] FIG. 10 is a perspective view of a printing device printing
on an edible substrate of the present disclosure.
[0038] FIG. 11 is a perspective view of an edible product and a
packaging of the present disclosure.
[0039] FIG. 12 is a perspective view of a printing device printing
and an edible substrate of the present disclosure.
[0040] FIGS. 13A, 13B, and 13C each are a perspective view of an
apparatus dispensing an edible material onto an edible substrate of
the present disclosure.
[0041] FIGS. 14A and 14B are each a perspective view of an
apparatus dispensing an edible material onto an edible substrate of
the present disclosure.
[0042] FIG. 15A is top perspective view of an event product of the
present disclosure.
[0043] FIG. 15B is a bottom perspective view of the event product
of FIG. 15A.
[0044] FIG. 16 is a perspective view of an event product of the
present disclosure.
[0045] FIG. 17A is a top perspective view of an event product
advertisement of the present disclosure.
[0046] FIG. 17B is a bottom perspective view of the event product
advertisement of FIG. 17A.
[0047] FIG. 18 is a perspective view of a printing device and an
edible substrate of the present disclosure.
[0048] FIG. 19 is a perspective view of a confectionery product
having an edible ink printed thereon of the present disclosure.
[0049] FIG. 20 is a perspective view of a confectionery product
having an edible ink printed thereon of the present disclosure.
[0050] FIG. 21 is a perspective view of a confectionery product
printed with an edible ink of the present disclosure.
[0051] FIG. 22 is perspective view of a confectionery product
printed with an edible ink of the present disclosure.
[0052] FIG. 23 is perspective view of a confectionery product
printed with an edible ink of the present disclosure.
DETAILED DESCRIPTION
[0053] Referring to the Figures generally, and in particular to
FIG. 1, a schematic view of apparatus 10 for producing a printed
comestible is shown. Apparatus 10 may be a system for the
continuous production of an edible product. Extruder 12 extrudes a
continuous slab 14 of an edible substrate onto a conveyor 16. Slab
14 may be any continuous mass of an edible material for conveyance
in the manufacturing process. Consequently, the continuous slab may
have any nonlimiting shape or geometric form such as a rope, a
sheet, a strand with any desired thickness as is commonly known in
the art. It is understood that an "edible" product or "edible"
substrate is a composition that is suitable for consumption and is
non-toxic. An edible material may also be a material that complies
with applicable standards such as food, drug, cosmetic (FD&C)
regulations in the United States and/or Eurocontrol experimental
center (E.E.C.) standards in the European Union. Nonlimiting
examples of suitable edible substrates include confectionery
materials, pasta, extruded snacks such as crackers and snack chips,
marshmallows, pastries, pet food, cereals, sausage, and cheese.
[0054] In an embodiment, the edible substrate may be a
confectionery material. The confectionery material may be any hard
candy, soft candy, chewing gum, or other confectionery substance,
or compound that has a fluid phase or may take a flowable form. In
other words, the confectionery material may be any material that
may be heated, melted, dissolved melted, form a syrup, or be
dissolved in a liquid to become flowable as is commonly known in
the art. The skilled artisan will appreciate that the moisture
content (and concomitant viscosity) of the confectionery material
may vary greatly. The moisture content of the flowable phase of the
confectionery substrate may typically be in the range of about 0.5%
to about 20% by weight of the confectionery material. The flowable
confectionery material may be subsequently cooled or solidified at
room temperature to form a solid or semi-solid confectionery.
Nonlimiting examples of suitable confectionery materials that are
flowable or may be placed into a flowable state include syrups,
liquids or solids for making hard candies, soft candies, lollipops,
fondants, toffees, jellies, chewing gums, chocolates, gelatins and
nougats, fruit leather, and combinations thereof. The confectionery
material may include sugar or may be sugar-free. Coloring may be
added to the confectionery substrate as desired. The confectionery
material may also include a pharmaceutical product or a
medicament.
[0055] The edible substrate may be any edible comestible, material,
or substrate as previously discussed herein. The edible substrate
may also have planar surfaces, non-planar surfaces, or a
combination of planar and non-planar surfaces. Further, the edible
substrate may have a flat, a curved, a wavy, a convex (i.e.,
pellet, tablet, or bean-shaped), or a concave surface contour, and
may be coated or uncoated.
[0056] In an embodiment, the edible substrate may be a flat stick,
or a substantially flat stick of chewing gum, a chewing gum tablet,
a chewing gum pellet, a coated chewing gum, a center-filled chewing
gum, or combinations thereof. The edible substrate may also include
chewing gum trim that is recycled back into a bulk mixer during
manufacturing of the gum. One of ordinary skill in the art will
appreciate that trim material, such as trim chewing gum material,
is material that has been used in a previous final confectionery
product or a batch or a run for producing a final confectionery
product. Trim material may include rework confectionery, scrap
confectionery, or a blend of two or more virgin or starting
confectionery materials that have come into contact with each other
during a previous confectionery production process.
[0057] In an embodiment, slab 14 may be a center-filled extrudate.
Nonlimiting examples of suitable center fill materials include any
liquid, syrup, paste, colloid, or solid edible material. In an
embodiment, slab 14 may be a confectionery material with a fill
material such as boiled candy, hard candy, soft candy, toffee,
jelly, syrup, paste, chewing gum, bubble gum, chocolate, gelatin,
caramel, taffy, nougat, granular candy, and combinations
thereof.
[0058] Depending on the composition of the confectionery material,
apparatus 10 may or may not include a dusting device 18. For
example, apparatus 10 may not include a dusting device when slab 14
is a soft candy. In an embodiment, apparatus 10 may include dusting
device 18 when slab 14 is a chewing gum material. Dusting device 18
may disperse a dusting compound (such as talc or starch) upon slab
14 to reduce adhesiveness between the slab and apparatus
components. In a further embodiment, a minimal amount of dusting
compound may be applied to slab 14 in order to improve print
quality.
[0059] Rollers 20 may be used to size or otherwise thin slab 14 to
any dimension as desired. In an embodiment, rollers 20 may size
slab 14 into a flat or substantially flat sheet of confectionery
material. In a further embodiment, the sheet may have a thickness
from about 0.058 inches to about 0.062 inches, or about 0.060
inches. In yet a further embodiment, slab 14 may be extruded
chewing gum in the form of a thick slab which may be reduced to a
sheet of any desired thickness by way of one or more calendar
rolls. Once the desired thickness is achieved, the slab may be
printed, scored, and/or cut into final product dimensions.
Alternatively, slab 14 may be sized to form pellet-shaped
confectionery pieces.
[0060] After rollers 20 size slab 14 to the desired thickness, the
rolled confectionery material may be cut and/or scored by cutting
device 22. Cutting device 22 may form individual confectionery
pieces directly from the slabbed confectionery material 14a.
Alternatively, cutting device 22 (such as a scoring device) may cut
large sheets of confectionery material which may be subsequently
scored to form individual confectionery pieces 24. Pieces 24 may
proceed to a cooling device 26 and onto further processing such as
to a curing chamber 28, and optionally a coating device 30
whereupon coated confectionery pieces 24a are formed. Uncoated or
coated individual confectionery pieces 24, 24a may proceed to a
packaging machine as is commonly known in the art.
[0061] As shown in FIG. 1A, apparatus 10 further includes a
printing device 32 for printing an ink composition onto either the
continuous slab 14, continuous supply of individual confectionery
pieces 24, or coated confectionery pieces 24a. In an embodiment,
printing device 32 may be any non-contact printing device as is
commonly known in the art. As used herein, "non-contact printing"
is the application of an ink composition to a substrate without the
printing device touching a surface of the substrate to which the
ink is applied. A non-contact printing device applies or dispenses
an ink composition directly to the substrate without any
intermediate structures between the printing device and the
substrate. Non-contact printing may include spraying, dispensing,
or otherwise applying an ink composition to one or more surfaces of
the substrate. Thus, no part of the non-contact printing device
touches the surface of the edible substrate such as slab 14 and/or
pieces 24, 24a.
[0062] In a further embodiment, printing device 32 may be an ink
jet printing device. Ink jet printers typically entail a print head
in fluid communication with one or more ink reservoirs, the print
head adapted for ink-jettable printing. In ink jet printing, the
print head ejects or otherwise "jets" fine droplets of ink from the
reservoir onto a receiving substrate. It is understood that
printing device 32 may be configured to dispense or jet ink
compositions or other fluids therefrom. Indeed, any jettable fluid
may be dispensed from printing device 32. A "jettable" fluid or
material may be any material (solid or liquid) that has properties
sufficient to allow the material to be selectively deposited by an
ink jet material dispenser as is commonly known in the art. Ink jet
printing is advantageous, particularly with respect to comestibles
as it provides 1) high resolution printing and 2) non-contact with
the comestible thereby avoiding the risk of damage to the
comestible item. Non-limiting examples of suitable non-contact
printing devices include ink jet printing systems such as thermally
actuated ink jet dispensers, mechanically actuated ink jet
dispensers, electrostatically actuated ink jet dispensers,
magnetically actuated ink jet dispensers, continuous ink jet
printers, drop-on-demand (also called "impulse") ink jet printers,
and acoustic ink jet systems.
[0063] In continuous inkjet systems, ink is emitted in a continuous
stream under pressure through at least one nozzle. The stream is
broken up into droplets by applying vibration or pressure pulses to
the ink. This can be achieved by vibrating the nozzle or the nozzle
assembly by means of a piezoelectric crystal, or by immersing a
vibration probe, for example a piezoelectric crystal rod, in the
ink itself. Typically, the ink droplets in continuous ink-jet
systems are formed by a piezoelectric crystal, which is vibrated at
controlled frequency adjacent to the ink stream. To control the
flow of ink droplets, the ink is charged by applying a voltage
between the ink jet before it breaks up into droplets and a charge
electrode, so that each droplet carries a known charge. The charged
droplets then pass through a deflection electric field where they
are deflected from their straight line of flight by the deflection
field applied. The extent of deflection will determine the point at
which the droplets strike a substrate passing the printer and the
charge and/or deflection fields are varied to direct the droplets
to the desired location on the substrate. Droplets which are not to
be printed are not deflected but are caught in a catcher or gutter
and are returned to the ink reservoir for re-use.
[0064] Drop-on-demand jet systems, include piezojet and bubblejet
(sometimes referred to as thermal ink-jet) systems. In bubblejet
systems, a bubble is formed by a resistance heater in an ink
reservoir. The resulting-pressure wave from the bubble forces ink
through the orifice plate, and as the heat is removed, the bubble
begins to collapse and a droplet is ejected. Alternatively, the
drop-on-demand system may form discrete droplets of ink which are
ejected from an array of nozzles past which the substrate passes,
the nozzles being activated at the desired frequency and in the
desired order to form the desired image on the substrate. Thus, the
printer may be one in which ink under pressure flows to the nozzles
via valving means which are actuated under the control of a
computer or the like to allow ink to flow to the required nozzle to
eject a droplet from that nozzle.
[0065] In acoustic ink jet printing, one or more acoustic beams
emanating from one or more acoustic radiators for illuminating the
free surface of a pool of liquid ink with respective acoustic
beams. Each of these beams usually is brought to focus at or near
the surface of the reservoir (i.e., the liquid/air interface).
Furthermore, printing conventionally is performed by independently
modulating the excitation of the acoustic radiators in accordance
with the input data samples for the image that is to be printed.
This modulation enables the radiation pressure which each of the
beams exerts against the free ink surface to make brief, controlled
excursions to a sufficiently high pressure level for overcoming the
restraining force of surface tension. That, in turn, causes
individual droplets of ink to be ejected from the free ink surface
on demand at an adequate velocity to cause them to deposit in an
image configuration on a nearby recording medium. The acoustic beam
may be intensity modulated or focused/defocused to control the
ejection timing, or an external source may be used to extract
droplets from the acoustically excited liquid on the surface of the
pool on demand. Regardless of the timing mechanism employed, the
size of the ejected droplets is determined by the waist diameter of
the focused acoustic beam. Acoustic ink printing is attractive
because it does not require small nozzles or small ejection
orifices. The size of the ejection orifice is an important design
parameter of an ink jet because it determines the size of the
droplets of ink that the jet ejects. Acoustic printing has
increased intrinsic reliability because there are no nozzles to
clog. As will be appreciated, the elimination of the clogged nozzle
failure mode is especially relevant to the reliability of large
arrays of ink ejectors, such as arrays comprising several thousand
separate ejectors. Furthermore, small ejection orifices are
avoided, so acoustic printing can be performed with a large variety
of inks, including inks having higher viscosities and inks
containing pigments and other particulate components.
[0066] Printing device 32 may include one or more jetting heads 34
in fluid communication with one or more or more reservoirs 36 by
way of channel 35 as shown in FIG. 1A. In an embodiment, reservoirs
36 may contain ink components so that the printing device may
deliver an ink or ink composition to the continuous slab, the
individual pieces, or the coated pieces. In an embodiment, printing
device 32 may be configured with four reservoirs, each reservoir
containing edible ink compositions in typical colors such as cyan,
magenta, yellow, and black or white in order to provide multiple
color images. Printing device 32 may be configured with more or
less reservoirs for more or less colors as desired. Each jetting
head 34 may include one or more nozzles as is commonly known in the
art. For example jetting head 34 may include from 1 to 10, 50, 100,
500, 1000, or 5,000 or more individual nozzles or jets. Each
jetting head 34 may be in fluid communication with one or more
fluid reservoirs 36. Jetting heads 34 may be arranged in any
desired manner to deliver an ink composition onto continuous slab
14, 14a, pieces 24 and/or coated pieces 24a. For example, jetting
heads 34 may be arranged in a single line. Alternatively, jetting
heads 34 may be arranged in a series of lines to form a matrix-type
printing profile.
[0067] The ink composition may be any water-based ink,
solvent-based ink, wax-based ink, absorbing ink,
pigment-containing, or non-pigment containing edible ink as is
commonly known in the art. A water-based ink may be considered an
ink that contains more water than non-aqueous solvent. Water-based
inks typically include water, a pigment, a dispersant (such as a
polyol) for the pigment, and may contain one or more non-aqueous
solvents (such as one or more alcohols) and a dye. In an
embodiment, the ink composition may be a water-based pigmented ink
having about 30% to about 85% by weight water, a pigment in an
amount from about 3% to about 45% by weight of the ink, a
dispersant, such as glycerine, polypropylene glycol, or
polyethylene glycol in an amount from about 1.0% to about 50% by
weight. In an embodiment, the water-based pigmented inks may
contain one or more dyes in an amount from about 100 ppm to about
2% by weight.
[0068] In an embodiment, the ink composition may be a solvent-based
ink composition. A solvent-based ink composition may be considered
an ink composition having more non-aqueous solvent than water.
Solvent-based ink compositions may be either pigmented or
non-pigmented and may be fat- or oil-based. Solvent-based inks
typically include an organic solvent (ketone, alkanol, alkyl
acetate, alkyl ester, alkyl-carboxylic acid) which permits the ink
to adhere firmly to the substrate, the solvent drying rapidly so
that the printed ink resists smudging or smearing allowing the
printed substrate to be handled almost immediately after printing.
The organic solvent readily dissolves the dye/pigment, providing a
wide range of ink compositions to be used with the printing device.
In an embodiment, the solvent-based ink composition may be
pigmented and have a non-aqueous solvent such as glycerine,
polypropylene glycol, or polyethylene glycol present in a range
from about 15% to about 80% by weight, water present in a range
from about 1% to about 20% by weight, and pigment present in an
amount from about 5% to about 50% by weight.
[0069] In an embodiment, the edible ink may be an absorbing ink. An
absorbing ink typically includes water, a pigment, a dispersant
(such as a polyol) for the pigment, and may contain one or more
non-aqueous solvents (such as one or more alcohols) and a dye. In
an embodiment, the absorbing ink may be a water-based pigmented ink
having about 30% to about 85% by weight water, a pigment in an
amount from about 3% to about 45% by weight of the ink, a
dispersant, such as glycerine, polypropylene glycol, or
polyethylene glycol in an amount from about 1.0% to about 50% by
weight. In an embodiment, the water-based pigmented inks may
contain one or more dyes in an amount from about 100 ppm to about
2% by weight.
[0070] A nonlimiting example of an absorbing ink is a propylene
glycol-based ink. Propylene glycol, known also as propane-1,2-diol,
is usually a tasteless, clear, oily liquid that is hygroscopic and
miscible with water, acetone, and chloroform. It is widely used in
food applications because of its low toxicity, absence of colour
and odor, excellent solvent characteristics and good emollient
properties. Propylene glycol can also serve as a carrier for active
ingredients and solvent in colors, emulsifiers, antioxidants and
enzymes.
[0071] In an embodiment, the absorbing ink may contain propylene
glycol, glycerine, water, one or more dyes, a stabilizing agent
such as a polyglycerol ester, and a base such as sodium hydroxide.
The propylene glycol may be present in an amount from about 5-95%
by weight of the absorbing ink or any value therebetween. The
glycerine may be present in an amount from about 5-95% by weight of
the absorbing ink, or any value therebetween. The dye may be
present from about 0.5% to about 5% by weight of the absorbing ink
or any value therebetween. In an embodiment, the absorbing ink may
contain about 45% by weight glycerine and about 55% by weight
propylene glycol. One of ordinary skill in the art will appreciate
that the ratio of propylene glycol to glycerine may be varied in
order to increase/decrease the amount of dye dissolved in or
otherwise dispersed within the absorbing ink.
[0072] In an embodiment, the ink composition may be a wax-based
edible ink (also known as a hot-melt edible ink). A wax-based-ink
may include a dye dispersed or dissolved in a fat, wax, or oil. The
wax may include any food grade wax, including such nonlimiting
examples as microcrystalline wax, paraffin, and natural or
synthetic wax. In a further embodiment, the wax-based edible ink
may include from about 3% to about 6% by weight of an edible dye,
from about 10% to about 20% by weight of hydrogenated resins, and
from about 74% to about 87% by weight of a wax such as candela wax,
carnauba wax, microcrystalline wax, and combinations thereof.
[0073] The edible ink composition may contain a food grade dye or
lake wherein specified amounts of the dye/lake may 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. The food grade dyes used to produce
the colored fluids may include synthetic dyes, natural dyes, or
combinations thereof. As used herein, the term "dye" denotes dyes
which are soluble in water and/or in the other cosolvents, which
contain substantial amounts of glycols and/or glycerine, employed
in the present colored fluids. Nonlimiting examples of suitable
synthetic dyes include food grade Pontamine, Food Black 2,
FD&C-Red #3, FD&C-Red #33, FD&C-Red #40, FD&C-Blue
#1, FD&C-Blue #2, FD&C-Yellow #10, FD&C-Yellow #5,
FD&C-Yellow #6, and FD&C-Green #3. FD&C dyes that may
be used include Red No. 3 (Erythrosine), Red No. 40 (Allura Red),
Yellow No. 6 (Sunset Yel. FCF), Yellow No. 5 (Tartrazine), Green
No. 3 (Fast Green FCF), Blue No. 1 (Brilliant Blue FCF), Blue No. 2
(Indigotine), and mixtures thereof. Suitable natural dyes include
turmeric oleoresins, cochineal extracts, gardenia extracts, and
natural colors derived from vegetable juices. Other nonlimiting
examples of suitable natural dyes include beet extract, grape skin
extract, and chlorophyll containing extracts (e.g. nettle extract,
alfalfa extract and spinach extract). To achieve a desired color
tint or shade, the colored liquids may include mixtures of more
than one synthetic and/or natural food grade dye. In a typical
embodiment, the colored fluids contain about 0.1 to 10 wt. % food
grade dye on a dissolved solids basis.
[0074] In an embodiment, the ink composition may include additives
such as flavorings, preservatives, antifoam agents, micronutrients,
dispersion stabilizers, film formers, binders, a surface tension
modifier, a thickening agent, an antioxidant, a preservative, a
buffering agent, and/or an antimicrobial agent as commonly known
the art. The ink composition may also include adhesion enhancers
such as a surfactant or a film forming resin. The surfactant may be
cationic, anionic, or amphoteric and may include such nonlimiting
examples as polyglycerol oleate, monostearate, polysorbate, mono
and diglyceride, and a phospholipids such as lecithin. Nonlimiting
examples of suitable film forming resins may include such edible
resins as acrylic co-polymers, rosin esters, shellac, polyvinyl
esters, ketone resins, urea aldehyde resins, vinyl chloride/vinyl
ether or vinyl acetate co-polymers, cellulose ethers and esters,
polyamide resins, styrene/maleate resins, polyvinylpyrrolidone
resins, vinyl pyrrolidone/vinyl acetate co-polymers, polystyrene
resins, melamine resins, thermosetting acrylic resins, polyurethane
resins and radiation curable acrylate resins. The ink composition
may also include an organoleptic component and/or an active agent
as will be described in detail below.
[0075] It is understood that the ink composition may be compatible
with the printing device so as not to damage the jetting head
components or cause inconsistent firing of jets. The ink
composition may also be compatible with the edible substrate to
provide a high resolution ink-indicia that adheres to the edible
substrate surface. In an embodiment, the ink is a solid or in a
solid state at ambient temperature.
[0076] Printing device 32 may be placed anywhere along apparatus 10
to print, place, jet, or otherwise selectively eject an amount of
ink composition onto all or discrete portions of slab 14, 14a
confectionery pieces 24 or coated confectionery pieces 24a and form
an ink-indicia thereon. Printing device 32 may be a single pass or
a multiple pass printing device to form a single-color or
multiple-color image on the substrate. For example, printing device
32 may be placed at location A to print an ink-indicia onto slab of
edible substrate 14 downstream of extruder 12 and upstream of
dusting device 18. Location A may be advantageous as contact
between the ink composition and the slab 14 is not impeded by the
presence of the dusting compound. Moreover, printing at location A
may be beneficial as slab 14 is typically at an elevated
temperature when exiting extruder 12. The elevated temperature of
slab 14 may promote rapid drying of the ink composition.
[0077] In an embodiment, printing device 32 may be placed at
location B, downstream of dusting device 18 and upstream of rollers
20. When printing device 32 is positioned at location B, a
fast-drying, strong adherent ink may be used. Location B may be
advantageous when distortion of the ink-indicia by rollers 20 is
desired or non-detrimental to the finished printed comestible
product. Location B may also be utilized when high resolution of
the ink-indicia is not required. For example, the ink-indicia may
be a strip, a streak or a simple geometric shape such as parallel
lines, a circle, or polka dots, that does not lose shape and/or
definition when expanded by sizing rollers 20.
[0078] In an embodiment, printing device 32 may be placed at
location C, downstream of rollers 20 and upstream of cutting device
22. Printing device 32 may also be placed at location D, downstream
of cutting device 22 and upstream of cooling device 26. At location
D, downstream of cutting device 22 and upstream of cooling device
26, multiple sheets and/or multiple individual pieces may be
printed with an ink-indicia with printing device 32. Location D may
be advantageous as continuous individual pieces 24 may be at an
elevated temperature prior to entering cooling device 26. The
elevated temperature of pieces 24 may promote 1) drying of the ink
composition and 2) adhesion of the ink composition to the edible
substrate surface.
[0079] In an embodiment, placement of printing device 32 at
location E, downstream of cooling device 26 and upstream of curing
chamber 28, may be utilized when printing upon a hard or firm
surface of the edible substrate is desired. Location E may be
advantageous when a slow-drying ink is used. In an embodiment,
apparatus 10 may include first and second printing devices. The
first printing device may be located or otherwise disposed on a
first side of the continuous supply of confectionery pieces 24 as
denoted by E. The second printing device may be disposed on another
side of the supply of pieces 24 as denoted by E'. In this
configuration, first and second printing devices may print the
edible ink composition onto opposing sides of pieces 24. The
printing devices may be arranged in a top/bottom relationship.
Alternatively, the printing devices may be arranged in a first
side/second side relationship, such as first printing device on the
left side of pieces 24 and second printing device on the right side
of pieces 24. The first and second printing devices may deliver
substantially simultaneously, the ink composition to opposing sides
of the pieces. It is understood that multiple printing devices may
be utilized anywhere along apparatus 10 to deliver ink composition
to opposing sides of slab 14, pieces 24 or coated pieces 24a.
[0080] In an embodiment, printing device 32 may also be positioned
at location F, downstream of coating device 30. At location F, the
ink may include an adhesion enhancer, such as a wax for example, to
promote adhesion with the coating surface of the coated comestible.
In a further embodiment, printing device 32 may be positioned
anywhere along or upon the packaging machine as desired. As herein
described, the contents of ink composition and/or the printing
device may be modified as necessary depending on the placement of
the printing device along apparatus 10. The apparatus may include
additional features and embodiments as disclosed in U.S. patent
application Ser. No. ______ filed on ______ (Attorney Docket No.
112703-1553) the entire content of which is incorporated by
reference herein.
[0081] In an embodiment, printing device 32 may be used to form an
edible product 50 as shown in FIG. 2. Edible product 50 may include
an edible substrate 52 and an edible ink-indicia 54 formed from ink
composition 53 printed from printing device 32 and onto the
substrate 52. Ink-indicia 54 may include a feature 56. Printing
device 32 may also dispense an organoleptic component 58
corresponding to feature 56 of ink-indicia 54. Consequently, edible
product 50 may include an ink-indicia 54 with a feature 56 and an
organoleptic component 58 corresponding to the feature.
[0082] In an embodiment, edible substrate 52 may be any edible
comestible, material, or substrate as previously discussed herein.
Edible substrate 52 may have planar surfaces, non-planar surfaces,
or a combination of planar and non-planar surfaces. Edible
substrate 52 may have a flat, a curved, a wavy, a convex (i.e.,
pellet, tablet, or bean-shaped), or a concave surface contour. The
edible substrate may be coated or uncoated. In an embodiment,
edible substrate 52 may be a confectionery material, such as a
substantially flat stick of chewing gum as shown in FIG. 2.
[0083] As used herein, "ink-indicia" (or an "edible ink-indicia")
is an ink mark or an ink indication on the edible substrate (or on
the slab). Ink-indicia 54 may be any single color or multiple color
edible ink or ink composition as discussed herein. Moreover,
ink-indicia 54 may depict any symbol, object, alpha-numeric
representation, letter, word, text, shape, fanciful shape, image,
graphic, color, advertising indicia, or combination thereof as
desired. Nonlimiting examples of suitable ink-indicia include
images, photographs or pictures of people, characters, scenes, or
landscapes; advertising indicia such as brand names, trade names,
logos, trademarks, text slogans; a processing code such as a bar
code; words; objects; or any combination thereof. In an embodiment,
ink-indicia 54 may be an inkjet-indicia.
[0084] As used herein, "feature" is a property of the edible
substrate, a characteristic of the edible ink-indicia, and
combinations thereof. Nonlimiting examples of properties for the
edible substrate include the structure of the edible substrate
(single layer, multiple layer, center-filled, coated, uncoated,
co-deposited, coextruded), the composition of the edible substrate,
an ingredient in the edible substrate, the surface texture of the
edible substrate (flat, substantially flat, convex, concave,
curved, smooth, rough, wavy, contoured, irregular, jagged,
indentations, protrusions), the hardness of the edible substrate
(hard, soft, chewy, pliable), and combinations thereof.
[0085] The organoleptic component may be any component that is
perceptible by the senses. Thus, the organoleptic component may be
any component that may be perceived or detected visually (i.e.,
color, texture), by touch (i.e., contact by hand, tongue, or
mouthfeel), audibly (sound), by taste, and/or by smell (aromatic).
Nonlimiting examples of suitable organoleptic components include
flavoring agents, cooling agents, heating agents (or warming
agents), mouthfeel agents (any component with a rough, fizz, or
particulate texture), tingling agents, sweetening agents, souring
agents, bittering agents, teeth whitening agents, anti-cavity
agents, breath freshening agents, audible agents (a cracking,
fizzing, or popping component), and combinations thereof.
[0086] The flavoring agent may be a natural flavor, a nature
identical flavor, an artificial flavor, and combinations thereof.
Nonlimiting examples of flavoring agents include almond, amaretto,
apple, green apple, apple-cherry-berry, apple-honey, apricot,
bacon, balls of fire, banana, barbeque, beef, roast beef, beef
steak, berry, berry blue, birch beer/spruce beer, blackberry,
bloody mary, blueberry, boysenberry, brandy, bubble bum, butter,
butter pecan, buttermilk, butterscotch, candy corn, cantaloupe,
cantaloupe lime, caramel, carrot, cassia, caviar, celery, cereal,
champagne, cherry, cherry cola, cherry maraschino, wild cherry,
black cherry, red cherry, cherry-cola, chicken, chocolate,
chocolate almond, cinnamon spice, citrus, citrus blend,
citrus-strawberry, clam, cocoa, coconut, toasted coconut, coffee,
coffee almond, cola, cola-vanilla, cookies & cream, cool,
cotton candy, cranberry, cranberry-raspberry, cream, cream soda,
dairy type cream, creme de menthe, cucumber, black currant, dulce
de leche, egg nog, pork fat, type fat, anchovy fish, herring fish,
sardine fish, frankfurter, fiery hot, fried garlic, sauteed garlic,
gin, ginger ale, ginger beer, graham cracker type, grape, grape
grapefruit, grapefruit-lemon, grapefruit-lime, grenadine, grill,
guarana, guava, hazelnut, honey, hot, roasted honey, ice cream
cone, jalapeno, key lime, kiwi, kiwi-banana, kiwi-lemon-lime,
kiwi-strawberry, kola champagne, lard type, lemon, lemon custard,
lemonade, pink lemonade, lemon-lime, lime, malt, malted milk,
mango, mango-pineapple, maple, margarita, marshmallow, meat type,
condensed milk, cooked milk, mint, mirepoix, mocha, mochacinna,
molasses, mushroom, sauteed mushroom, muskmelon, nectarine,
neopolitan, green onion, sauteed onion, orange, orange cordial,
orange creamsicle, orange creme, orange peach mango, orange
strawberry banana, creamy orange, mandarin orange,
orange-passion-guava, orange-pineapple, papaya, passion fruit,
peach, peach-mango, peanut, roasted peanut, pear, pecan danish
type, pecan praline, pepper, peppermint, pimento, pina colada, pina
colada/pineapple-coconut, pineapple, pineapple-orange, pistachio,
pizza, pomegranate, pork fat type, baked potato, prune, punch,
citrus punch, tropical punch, cherry fruit punch, grape punch,
raspberry, black raspberry, blue raspberry, red raspberry,
raspberry-blackberry, raspberry-ginger ale, raspberry-lime, roast
type, root beer, rum, sangria, sarsaparilla, sassafras, sausage,
sausage pizza, savory, seafood, shrimp, hickory smoke, mesquite
smoke, sour, sour cream, sour cream and onion, spearmint, spicy,
strawberry, strawberry margarita, jam type strawberry,
strawberry-kiwi, burnt sugar, sweet, supersweet, sweet & sour,
tallow, tamarind, tangerine-lime, tangerine, tea, tequila type,
toffee, triple sec, tropical fruit mix, turkey, tutti frutti,
vanilla, vanilla cream, vanilla custard, french vanilla, vegetable,
vermouth, vinegar, balsamic vinegar, watermelon, whiskey,
wildberry, wine, yogurt, and combinations thereof.
[0087] Nonlimiting examples of cooling agents include xylitol,
erythritol, dextrose, sorbitol, menthane, menthone, ketals,
menthone ketals, menthone glycerol ketals, substituted p-menthanes,
acyclic carboxamides, mono menthyl glutarate, substituted
cyclohexanamides, substituted cyclohexane carboxamides, substituted
ureas and sulfonamides, substituted menthanols, hydroxymethyl and
hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone,
hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides,
menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl
butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3),
isopulegol, 3-(1-menthoxy)propane-1,2-diol,
3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol,
p-menthane-3,8-diol,
6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl
succinate and its alkaline earth metal salts,
trimethylcyclohexanol,
N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint
oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol,
3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol,
1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate,
1-menthyl-3-hydroxybutyrate,
N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6
nonadienamide, N,N-dimethyl menthyl succinamide, substituted
p-menthanes, substituted p-menthane-carboxamides,
2-isopropanyl-5-methylcyclohexanol; menthone glycerol ketals;
3-1-menthoxypropane-1,2-diol; and menthyl lactate; WS-30, WS-14,
Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural or
synthetic derivatives), Menthol PG carbonate, Menthol EG carbonate,
Menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide,
P-menthane-3-carboxylic acid glycerol ester,
Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide; and
Menthol methyl ether, and menthyl pyrrolidone carboxylate; and
combinations thereof.
[0088] Nonlimiting examples of heating agents include vanillyl
alcohol n-butylether, vanillyl alcohol n-propylether, vanillyl
alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl
alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl
alcohol n-hexyleather, vanillyl alcohol methylether, vanillyl
alcohol ethylether, gingerol, shogaol, paradol, zingerone,
capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin,
homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol,
benzyl alcohol, glycerine, and combinations thereof. capsicum
oleoresin, capsaicin, piperine, gingerol, shoagol, ginger
oleoresin, cinnamon oleoresin, and cassia oleoresin, black pepper
oleoresin, pepper oleoresin, vanillyl alcohol n-butyl ether,
vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether,
vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether,
vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether,
vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether,
gingerol, shogaol, paradol, zingerone, dihydrocapsaicin,
nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol,
iso-propyl alcohol, iso-amylalcohol, benzyl alcohol, chloroform,
eugenol, cinnamon oil, cinnamic aldehyde and phosphate derivatives
of same.
[0089] Nonlimiting examples of suitable mouthfeel agents include,
effervescing agents such as alkali metal carbonates, alkali metal
bicarbonates, alkaline earth metal carbonates, and alkaline earth
metal bicarbonates; citric acid; phosphoric acid; tartaric acid;
malic acid; ascorbic acid; carbon dioxide; and combinations
thereof.
[0090] Nonlimiting examples of tingling agents include Jambu
extract, Vanillyl alkyl ethers, Vanillyl n-butyl ether, spilanthol,
Echinacea extract, Northern Prickly Ash extract, capsaicin,
capsicum oleoresin, red pepper oleoresin, black pepper oleoresin,
piperine, ginger oleoresin, gingerol, shoagol, cinnamon oleoresin,
cassia oleoresin, cinnamic aldehyde, eugenol, cyclic acetal of
vanillin, menthol glycerin ether, unsaturated amides, and
combinations thereof.
[0091] The sweetening agent may include sugar and sugarless
sweeteners and components. Sugar sweeteners may include saccharide
containing components including but not limited to glucose,
sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose,
levulose, galactose, corn syrup solids, and the like, alone or in
combination. Sugarless sweeteners include components with
sweetening characteristics but are devoid of the commonly known
sugars. Sugarless sweeteners include such nonlimiting examples as
sugar alcohols, glycerol, sorbitol, maltitol, maltitol syrup,
mannitol, isomalt, erythritol, xylitol, hydrogenated starch
hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol,
water-soluble sweetening agents such as dihydrochalcones, monellin,
steviosides, glycyrrhizin, dihydroflavenol, water-soluble
artificial sweeteners such as soluble saccharin salts, dipeptide
based sweeteners, such as L-aspartic acid derived sweeteners,
water-soluble sweeteners derived from naturally occurring
water-soluble sweeteners, protein based sweeteners such as
thaumaoccous danielli (Thaumatin I and II) and talin; and the
sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric
acid) and its derivatives, sucralose, N-substituted APM derivatives
such as neotame, salts of acesulfame, alitame, saccharin and its
salts, cyclamic acid and its salts, and combinations thereof.
[0092] Nonlimiting examples of suitable souring agents include
acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid,
formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric
acid, malic acid, oxalic acid, succinic acid, tartaric acid, and
combinations thereof.
[0093] Nonlimiting examples of suitable bittering agents include
quinine, naringin, quassia, phenyl thiocarbamide,
6-n-propylthiouracil, alum, salicin, caffeine, and combinations
thereof.
[0094] The teeth whitening agent may include tooth whiteners, stain
removers and anticalculus agents. Nonlimiting examples of suitable
teeth whiteners include hydrolytic agents including proteolytic
enzymes, abrasives such as hydrated silica, calcium carbonate,
sodium bicarbonate and alumina, other active stain-removing
components such as surface-active agents, such as anionic
surfactants such as sodium stearate, sodium palminate, sulfated
butyl oleate, sodium oleate, salta of fumaric acid, glycerol,
hydroxylated lecithin, sodium lauryl sulfate and chelators such as
polyphosphates, which are typically employed in dentifrice
compositions as tartar control ingredients. Also included are
tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium
tripolyphosphate, xylitol, hexametaphosphate, and an abrasive
silica.
[0095] The breath freshening agent may include in addition to the
flavors and cooling agents described hereinabove, a variety of
compositions with odor controlling properties. These may include,
without limitation, cyclodextrin and magnolia bark extract. The
breath freshening agents may further be encapsulated. Nonlimiting
examples of breath freshening agents include oils of spearmint,
peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol,
cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia
bark extract, majoram, cinnamon, lemon, lime, grapefruit, and
orange; aldehydes such as cinnamic aldehyde and salicylaldehyde;
menthol; carvone; iso-garrigol; anethole; zinc citrate, zinc
acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc
iodide, zinc chloride, zinc nitrate, zinc flurosilicate, zinc
gluconate, zinc tartarate, zinc succinate, zinc formate, zinc
chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate,
silver nitrate, zinc salicylate, zinc glycerophosphate, copper
nitrate, chlorophyll, copper chlorophyll, chlorophyllin,
hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin,
zeolite, silica-based materials, carbon-based materials, enzymes
such as laccase, and combinations thereof.
[0096] In an embodiment, an organoleptic component corresponds to a
feature which is a property of the edible substrate. The edible
substrate may contain one or more flavors. The organoleptic
component may be the same flavor that is present in the edible
substrate. For example, the edible substrate may include an orange
flavor. The organoleptic component may also be an orange flavor.
The organoleptic component may be a similar flavor or a flavor
complimentary to the flavor in the edible substrate. Alternatively,
the organoleptic component may be a flavor not present in the
edible substrate.
[0097] In an embodiment, the edible substrate may be a chewing gum
product. The chewing gum product may be coated or uncoated. The
chewing gum product may further include a center-fill material. The
organoleptic component may correspond to an ingredient in the
coating, an ingredient in the chewing gum, and/or an ingredient in
the center-fill material. For example, a chewing gum product with a
center-fill material may include a strawberry flavor in the
center-fill material. The organoleptic component may also include a
strawberry flavor hereby linking the organoleptic component to the
center-fill material. In this way, the organoleptic component
corresponds to a property of the edible substrate, namely the
structure of the edible product (the center-fill portion).
[0098] In an embodiment, the feature is a characteristic of the
edible ink-indicia and the organoleptic component corresponds this
characteristic. Nonlimiting examples of characteristics of the
ink-indicia include an aspect, an attribute, a component, and/or an
element of the ink-indicia; one or more colors of the ink-indicia;
a meaning conveyed by the ink-indicia (particularly when the
ink-indicia is a word or text) when the ink-indicia is viewed by a
person; a perception generated by the ink-indicia when viewed by a
person; a concept conveyed or communicated by the ink-indicia when
viewed by a person; and combinations thereof.
[0099] The printing device 32 may be used to form an edible product
50 as shown in FIG. 2. It is understood that the edible product 50
may correspond to the individual confectionery piece 24 of FIG. 1.
Edible product 50 may include an edible substrate 52 and an edible
ink-indicia 54 formed from ink composition 53 printed from printing
device 32 and onto the substrate 52. Ink-indicia 54 may include a
feature 56. Printing device 32 may also dispense an organoleptic
component 58 corresponding to the feature 56 of the ink-indicia
54.
[0100] The edible substrate 52 may be any edible comestible,
material, or substrate as previously discussed herein. Edible
substrate 52 may have planar surfaces, non-planar surfaces, or a
combination of planar and non-planar surfaces. Edible substrate 52
may have a flat, a curved, a wavy, a convex (i.e., pellet, tablet,
or bean-shaped), or a concave surface contour. The edible substrate
may be coated or uncoated. In an embodiment, edible substrate 52
may be a confectionery material, such as a substantially flat stick
of chewing gum as shown in FIG. 2.
[0101] The ink-indicia 54 may be any edible ink or edible ink
composition as discussed herein. In an embodiment, the edible
ink-indicia may be an inkjet-indicia. The edible ink-indicia 54 may
include a feature 56. The feature may be a portion of the
ink-indicia or all of the ink-indicia. For example, FIG. 2 shows
ink-indicia 54 disposed on the surface of edible substrate 52,
ink-indicia 54 being an object, such as an apple 55. The feature 56
is the shape of the ink-indicia 54, namely, the shape of the apple
55. The ink-indicia 54 may include additional features such as the
color/colors of the object (i.e., the apple 55 may be a single
color or multiple colors), and/or the shading of the ink-indicia
(i.e., the apple 55 may be a full object as opposed to an outline
of an apple). In an embodiment, printing device 32 may eject the
ink composition to discrete areas of edible substrate 32 as
desired. For example, apple 55 may be a first color and the
remaining areas of edible substrate 52 may be a second color (or no
color).
[0102] The edible product 50 also includes an organoleptic
component 58. The organoleptic component 58 may be one or more than
one of any organoleptic component as previously discussed herein.
Organoleptic component 58 corresponds to feature 56. In other
words, the organoleptic component may be any sensory component that
may be associated with, or coordinated with feature 56. In
particular, organoleptic component 58 may be any sensory-perceived
component that typically accompanies, is associated with,
complements, emphasizes, accentuates, highlights, matches, relates
to, is in accord with, links with, or is connected to feature 56.
In an embodiment, printing device 32 prints or otherwise jets
organoleptic component 58 onto edible substrate 52. In a further
embodiment, organoleptic component 58 may be disposed directly on
ink-indicia 54 and/or feature 56. In yet a further embodiment, the
organoleptic component 58 may be a component or an element of the
edible ink 53 dispensed from printing device 32 and used to form
ink-indicia 54. In yet another embodiment, printing device 32 may
dispense organoleptic component 58 to discrete portions of edible
substrate 52 (i.e., onto apple 55) or onto the entire surface of
edible substrate 52.
[0103] In an embodiment, organoleptic component 58 may be a
flavoring agent such as an apple flavor, for example. Organoleptic
component 58 may also include a souring agent, included with or
distinct from the flavoring agent, that when placed in contact with
a person's mouth delivers a sour taste or sour apple taste to the
consumer. Edible product 50 advantageously provides a visually
appealing product and a multi-sensory consumption experience,
enjoyable to the consumer. Thus, the organoleptic component 58 (as
either an apple flavor and/or a souring agent) corresponds to the
feature 56 (the shape of an apple) of the ink-indicia 54, which as
an object.
[0104] FIG. 3 shows printing device 32 being used to form edible
product 60. The edible product 60 may correspond to the individual
confectionery piece 24 of FIG. 1. Edible product 60 includes edible
substrate 62 such as a chewy or soft candy with ink composition 63
dispensed from printing device 32 forming edible ink-indicia 64,
the ink-indicia 64 being an object. The ink-indicia 64 has feature
66, namely the shape of a lemon. In this embodiment, edible
substrate 62 may include a flavoring agent such as a lemon flavor,
for example. Organoleptic component 68 may include a souring agent,
such as citric acid dispensed from printing device 32 in either
liquid or particulate form. Organoleptic component 68 may deliver a
sour taste in conjunction with the lemon flavor when edible product
60 is placed in the mouth of a consumer. In a further embodiment,
organoleptic component 68 may have a particulate or granular
texture or rough mouthfeel when disposed upon the surface of edible
substrate 62. This may occur as the organoleptic component may be
dispensed as a solid particulate or dispensed as a liquid that may
dry with a granular texture. As organoleptic component 68 is
disposed on the surface of edible substrate 62, organoleptic
component 68 may deliver an instant and up-front sour sensation
accentuated with a grainy mouthfeel of the souring agent to a
person when consuming edible product 60. This may occur when the
portion of edible substrate 62 having ink-indicia 64 comes into
contact with the consumer's tongue. Thus, the consumer may
associate the grainy mouthfeel of the particulate souring agent
with the intense and instantaneous sour taste of the organoleptic
component. In this way, the organoleptic component (the souring
agent) corresponds to a feature of the ink-indicia (the perception
that the lemon-shaped ink-indicia will have a sour taste).
Ink-indicia 64, feature 66, and organoleptic component 68 may
thereby heighten consumer interest in product 60 by delivering an
edible product with a visually attractive ink-indicia in
conjunction with a corresponding sensory experience adding to the
excitement of consuming the edible product.
[0105] In an embodiment, printing device 32 may be used to form
edible product 70 as shown in FIG. 4. The edible product 70 may
correspond to the individual confectionery piece 24 of FIG. 1.
Printing device 32 dispenses, sprays, or jets ink component 73 onto
edible substrate 72 to form ink-indicia 74. In this embodiment, the
ink-indicia is an advertising indicia with multiple features 76a,
76b. Advertising indicia 74 includes a text feature 76a as
indicated by the term DOUBLEMINT. Advertising indicia 74 also
includes feature 76b, a fanciful shape or logo, namely the
two-headed arrow. Also dispensed from printing device 32 is
organoleptic component 78 that may correspond to or be associated
with one of or both features 76a or 76b. Organoleptic component 78
may be disposed on ink-indicia 74, feature 76a or feature 76b.
Alternatively, organoleptic component 78 may be disposed on other
portions of edible substrate 72.
[0106] In an embodiment, edible substrate 72 may be a stick of
chewing gum. The chewing gum may include flavorants and sweeteners
as are commonly known in the art. In an embodiment, organoleptic
component 78 may be one or more cooling agents as previously
disclosed and may be a component of ink 73 or may be a distinct,
stand-alone component dispersed separately from the ink component
from printing device 32. Nonlimiting examples of suitable cooling
agents include menthol, p-mentha-3,8-diol, 1-isopulegol, menthone
ketals, menthyl lactate, monomenthol succinate, menthyl pyrrolidone
carboxylate, 3-1-menthoxypropane-1,2-diol (Takasago Cooling Agent,
TCA), N-ethyl-p-menthane-3-carboxamide (WS-3), 2-isopropyl-N,
2,3-trimethylbutyramide (WS-23), other cyclic and acyclic
carboxamides and 3,3,5-trimethylcyclohexanol, other like cooling
agents, or mixtures thereof. In an embodiment, the organoleptic
component 78, may be disposed on feature 76a, such as on the term
"DOUBLEMINT," or alternatively, organoleptic component 78 may be
disposed on the term "MINT." In another embodiment, organoleptic
component 78 may be disposed on one or both of the arrow head
portions of feature 76b. Thus, organoleptic component 78, the
cooling agent, corresponds to and accentuates the feature of the
ink-indicia text "DOUBLEMINT,"--the feature being the perception
that the term "DOUBLEMINT" will provide a cool taste sensation
(particularly with the provision of an instantaneous wave or burst
of cooling agent when edible product 70 is placed in a consumer's
mouth).
[0107] In yet a further embodiment, edible product 70 may include
two organoleptic components--a cooling agent and one or more mint
flavoring agents, for example--present anywhere on edible substrate
72 as previously discussed. Two or "double" organoleptic components
jetted onto the surface of edible substrate 72 highlight, augment,
and correspond to features 76a and 76b of ink-indicia 74 and to a
meaning of the word "DOUBLEMINT" (i.e., two mint flavors and/or two
cool sensations). This advantageously increases the consumer's
enjoyment when consuming edible product 70. Thus, organoleptic
component 78 corresponds to feature 76a, 76b by accentuating,
amplifying and highlighting a characteristic or property of the
feature (i.e., a meaning of the word "mint" as "cool") and by
playing on and corresponding to a meaning of the term depicted by
ink-indicia 74 (i.e., provision of two minty/cool organoleptic
components corresponding to a meaning of the term "DOUIBLEMINT" as
two mint flavors or two cool taste sensations).
[0108] In an embodiment, printing device 32 may include a dosing
controller 71 as shown in FIG. 4. Dosing controller 71 may be in
operative communication with printing device 32 to deliver a
precise amount of organoleptic component to edible substrate 72.
Dosing controller 71 may be a component of printing device 32 or a
stand-alone unit. The skilled artisan will appreciate that with the
provision of the organoleptic component concentration and provision
of the jetted droplet volume dispersed from printing device 34,
dosing controller 71 may be configured to deliver a precise amount
of organoleptic component to the substrate. Thus, dosing controller
71 may be any data processor, flow regulator, flow rate sensor,
timing device, or any combination thereof that may be configured
with printing device 32 capable of controlling the number of jetted
droplets of organoleptic component delivered to edible substrate
72. The organoleptic component may be a component of ink
composition 73. Alternatively, the organoleptic component may be
dispersed or dissolved in a carrier that does not include the ink
composition. This carrier may be contained in a separate or
dedicated reservoir and may be ejected either simultaneously with
ink composition 73 or independently from ink composition 73
[0109] In a further embodiment, dosing controller 71 may be used to
dispense a precise amount of organoleptic component 78 onto edible
substrate 72. As used herein "precision dose" or "precision dosing"
is a quantity of a component (or the delivery of a quantity) that
is within 0.01% of a predetermined quantity of the component. For
example, when it is predetermined to add 1.0 g of a flavoring agent
to the edible substrate, a precision dose would be from about
0.9999 g to about 1.0001 g of the flavoring agent. The edible
product 70 may include a precision dose of ink composition 73,
together or separate from organoleptic component 78, or a
combination thereof.
[0110] In an embodiment, dosing controller 71 may be used to
deliver a quantity of organoleptic component to within about 0.01%
of a predetermined value. In a further embodiment, dosing
controller 71 may be used to deliver an amount of organoleptic
component not to exceed a predetermined value. This may be
advantageous for the addition of organoleptic components with high
efficacy or regulated organoleptic components which excess amounts
are not permitted.
[0111] In a further embodiment, dosing controller 71 may include a
weight detector 75. Weight detector 75, such as a scale for
example, may be in operative communication with dosing controller
71 to detect the weight of edible substrate 72. Dosing controller
71 may dispense a quantity of organoleptic component droplets until
a predetermined or threshold weight value is detected by weight
detector 75. Upon detection of this predetermined weight value,
dosing controller 71 may send a signal to printing device 32 to
cease ejection of the organoleptic component.
[0112] In a further embodiment, weight detector 75 may be used to
provide an initial weight of edible substrate 72. With a weight
value of the edible substrate, dosing controller 71 may determine
how many droplets need be dispensed in order to provide the edible
substrate with a predetermined weight percentage of organoleptic
component. In an embodiment, weight detector 75 may be used to
weigh each edible substrate 72 before the addition of the
organoleptic component. Based on the weight of edible substrate 72,
dosing controller 71 may selectively dispense a precise number of
droplets to provide each individual edible product 70 with 2.0% by
weight of an organoleptic component, such as a cooling agent, for
example. In an embodiment, dosing controller 71 may be used to
deliver a quantity of organoleptic component within 0.01% of a
predetermined value. Consequently, dosing controller 71 and weight
detector 75 may be used to tailor the amount of dispensed ink
composition or organoleptic component based on the individual
weight of each edible substrate. Thus, a plurality of edible
products may be formed, with each edible product having the same or
nearly the same weight percentage of organoleptic component in each
piece.
[0113] Utilization of dosing controller 71 is advantageous for the
delivery of organoleptic components with high efficacy such as high
intensity sweetening agents, flavoring agents, cooling agents, or
active agents for example. Dosing controller 71 may also be used to
precisely dose an active agent onto the surface of edible substrate
72. The active agent may be a medicament, a pharmaceutical, a drug,
a medication, or any compound designed to be taken by a human as a
medication to combat an illness or disease or to promote general
health. The active agent may be a component of either the ink
composition or the organoleptic composition. Consequently, the
active agent may be a component of the ink-indicia and/or be
disposed on or contact a feature of the ink-indicia. Alternatively,
the printing device may dispense or eject the active agent as a
discrete ingredient onto the edible substrate. Nonlimiting examples
of suitable medicaments may include any drug, vitamin, stimulant or
other chemical or compound which is used for health related
purposes. In an embodiment, the active agent may be a beneficial
bacteria such as a probiotic including such nonlimiting examples as
lactobacillus, Escherichia, enterococcus, streptococcus,
bifidobacterium, and sacharomyces. In a further embodiment, the
active agent may be a plaque reducing agent.
[0114] In an embodiment, printing device 32, dosing controller 71,
and/or weight detector 75 may be used to precisely dispense a
microdose of an organoleptic component and/or an active agent onto
edible substrate 72. As used herein, "microdose" is an ingredient,
component, or agent having a mass from about 0.01 mg to about 1 g,
or any value therebetween. A nonlimiting example of a microdose is
a component having a mass from about 0.1 mg to about 100 mg (with
or without a carrier). In an embodiment, printing device 32, dosing
controller 71, and/or weight detector 75 may dispense any desired
amount of an organoleptic component (such as a cooling agent, for
example), in the range of 0.5 mg-3.0 mg. In a further embodiment, a
22 mg microdose of a plaque reducing agent may be dispensed onto
edible substrate 72.
[0115] In an embodiment, printing device 32 may be used to form
edible product 80 as shown in FIG. 5. Printing device 32 dispenses,
ejects or jets ink component 83 onto edible substrate 82 to form
ink-indicia 84. Edible substrate may be a soft candy or chewing
gum. In this embodiment, the ink-indicia 84 may be a slogan. In an
embodiment, ink-indicia 84 may include multiple features as each
letter and/or word may be considered an individual feature as the
size, font, layout and design of each letter/word may be varied as
desired. Each letter or word may be printed with single or multiple
colors that may be the same or different than the color(s) used to
print the other letters or words. For example, the terms "Gotta
Have" may be a first color or a first multiple color set and the
term "Sweet?" may be a second color or a second multiple color
set.
[0116] In an embodiment, the edible product 80 includes a feature
86. The feature 86 is a perception, a meaning, and/or an
expectation conveyed by the slogan 84 when a person views or reads
"Gotta Have Sweet?" In other words, the feature 86 is the
expectation conveyed to a person by way of the slogan 84 that the
edible product 80 has or will have a sweet taste when consumed. An
organoleptic component 88 may be jetted or dispensed from the
printing device 32 onto any portion or discrete portions of edible
product 80.
[0117] The organoleptic component 88 may be a sweetening agent. The
sweetening agent may contain sugar, may be sugar-free, and/or may
be a high-intensity sweetener. The sweetening agent may be any
sweetening agent as previously discussed herein. Further
nonlimiting examples of suitable sugar sweetening agents include
saccharide-containing components such as sucrose, dextrose,
maltose, dextrin, dried invert sugar, fructose, levulose,
galactose, corn syrup, corn syrup solids, and the like, alone or in
combination, as are commonly known in the art. Further nonlimiting
examples of sugar-free sweeteners may include sucralose, aspartame,
salts of acesulfame, alitame, saccharin and its salts, neotame,
cyclamic acid and its salts, glycyrrhizin, dihydrochalcones,
thaumatin, monellin, and the like, alone or in combination.
[0118] In an embodiment, the organoleptic component 88 (the
sweetening agent) may be disposed on or contact the term "Sweet" or
"Sweet?" on the surface of edible substrate 82. Organoleptic
component 88 may advantageously provide an initial or up-front
burst of sweetness when edible product 80 is placed in a consumer's
mouth thereby bringing more enjoyment and excitement to the
consumption of edible product 80. Organoleptic component 88 (the
sweetening agent) thereby connects, links, correlates, and/or
associates the feature 86 (the expectation conveyed by slogan 84 of
a sweet taste) conveyed by the edible ink-indicia, namely slogan 84
("Gotta Have Sweet?"), when the edible product 80 is viewed by a
person. In this way, the organoleptic component 88 (the sweetening
agent) corresponds to the feature 86 (the expectation of a sweet
taste) of the edible ink-indicia, slogan 84 ("Gotta Have
Sweet?").
[0119] In an embodiment, printing device 32 may be placed in
operative communication with a controller 100 to form edible
product 90 having a high resolution image as shown in FIG. 6.
Controller 100 may be any electronic data processing device and/or
electronic data storage media such as a workstation, a personal
computer, a laptop computer, a personal data assistant, or any
other processing device alone or in conjunction with an electronic
memory device, such as an electronic image storage device such as a
computer, for example. Controller 100 may contain suitable
hardware, software and/or logic to convert a stored electronic
image into a series of commands in order to direct printing device
32 to selectively dispense or jet ink composition(s) onto the
surface of edible product 90 to replicate or duplicate the
electronic image on the surface of the edible substrate.
[0120] In an embodiment, a high resolution image stored in
controller 100 operatively connected to printing device 32 may be
used to apply a high resolution image onto edible substrate 90 as
shown in FIG. 6. Controller 100 directs printing device 32 to
selectively jet ink component 93 onto edible substrate 92 to form
an ink-indicia 94 that may be a high resolution image. In an
embodiment, edible substrate 92 may be a stick of chewing gum. Ink
component 93 may be one or more inks. The high resolution image may
or may not be multicolored. Ink-indicia may 94 may include feature
96 that may be portions of or the entirety of high resolution image
such as a landscape scene or a mountain range. For example,
ink-indicia 94 may include feature 96a, a portion of the high
resolution image, namely, the mountain top, or a snow-capped
mountain top. Ink-indicia 94 may further include feature 96b, the
mountain slope or mountain base that may be a different color or
colors than mountain top feature 96a.
[0121] Printing device 32 may dispense one or more organoleptic
components 98 to correspond with each feature. For example, the
printing device may be used to dispense organoleptic component 98a
that is associated with mountain top feature 96a. In an embodiment,
organoleptic component 98a may be a cooling agent or a teeth
whitening agent corresponding to the feature 96a of a snow-covered,
cold, mountain-top. In a further embodiment, mountaintop feature
96a may be white in color or otherwise depict a snow-capped
mountain top. In a further embodiment, the organoleptic component
98a may be a tingling agent corresponding to the perception that
the feature 96a is the peak or tip of the mountaintop and is
thereby pointed, sharp, and/or tingly.
[0122] Organoleptic component 98a may be dispensed anywhere on
edible substrate 92. In yet a further embodiment, organoleptic
component 98a may be selectively dispensed or jetted directly onto
mountain top feature 98a. In this way, organoleptic component 98a
advantageously highlights the mountain top feature 96a of
ink-indicia 94. For example, organoleptic component 98a as a
cooling agent highlights the visual perception that the
mountain-top is snow-capped and cold. Organoleptic component 98a as
a tingling agent emphasizes and corresponds to the melting of snow
on a mountain top.
[0123] In an embodiment, organoleptic component 98b may be
selectively dispensed on feature 96b. Organoleptic component 98b
may be a substance that may correspond to or may be further
associated with mountains, the outdoors, or a rustic, organic, or
nature-esque lifestyle. For example, organoleptic component 98b may
be a breath freshening agent or a teeth whitening agent, or a
combination thereof. Organoleptic component 98b thereby further
emphasizes conceptions communicated to a consumer when viewing the
edible ink-indicia, mountain range 94, namely, a clean,
good-smelling, good-feeling, outdoors aura and active, lively
lifestyle. Thus, the organoleptic components 98a and 98b correspond
to, accentuate, and highlight the features 96, 96a, and 96b of the
edible ink-indicia (image 94 of a mountain range) to convey to a
person viewing the edible product 90 feelings of well-being,
increased energy, increased motivation, increased self-assurance
when edible product 90 is consumed by a person.
[0124] In an embodiment, the edible substrate 92 may include a
property which is a feature of the edible product 90. The property
may be a surface texture such as a surface embossment as shown in
FIG. 6A. The surface embossment, may be any indentation,
protrusion, etching, or similar structure on the surface of edible
substrate 92. In an embodiment, the surface embossment may be
protrusions 96c. Protrusions 96c may be formed during the chewing
gum production process. For example, protrusions 96c may be
imprinted upon the surface of edible substrate 92 during the sizing
or sheeting process as is commonly known in the art. Protrusions
96c may be the sole feature of the edible product 90.
Alternatively, the protrusions 96c may be linked, correspond to,
connected to, related to, or emphasize the edible ink-indicia,
image 94 of the mountain range. Thus, features of the edible
substrate 92 may be present in conjunction with (and correspond to)
other features, such as features 96a and/or 96b of the edible
ink-indicia as shown in FIG. 6.
[0125] In an embodiment, feature 96c may be protrusions in
registration with or otherwise associated with the edible
ink-indicia, image 94. Protrusions 96c may be the material of
edible substrate 92. Alternatively, protrusions 96c may be an
additional edible material. In other words, the edible ink-indicia,
image 94, may be printed upon the feature, protrusions 96c, to
provide an edible product with a high resolution image of a
landscape with three-dimensional features. The organoleptic
components 98a, 98b may correspond to the features 96a, 96b and/or
96c. Organoleptic component 98a (a cooling agent) may be dispensed
on the tops of protrusions 96c to accentuate a cold, snow-covered
mountaintop. The slope and tops of the protrusions 96c may
correspond to the mountain slopes of feature 96b and mountain tops
of feature 96a of the mountain image 94 of edible ink-indicia.
Organoleptic components 98a and 98b may be added to the image 94
having features 96a, 96b as previously discussed. The protrusions
96c further accentuate mountain top feature 96a and mountain slope
feature 96b. Organoleptic component 98a corresponds to the
structural feature provided by protrusions 96c. Organoleptic
component 98b further corresponds to the structural feature of the
protrusions 98c. The feature of the edible substrate 92, namely
protrusions 96c, may thereby provide a three-dimensional property
to edible product 90. Edible product 90 advantageously provides the
appearance of one or more mountains rising from the surface of
edible substrate 92 with corresponding organoleptic components and
ink-indicia. Protrusions 96c heightens consumer interest for edible
product 90 and provides an additional mouthfeel sensory experience
when edible product 90 is consumed.
[0126] In an embodiment, controller 100 and printing device 32 may
be used to apply a high resolution image onto edible substrate 110
as shown in FIG. 7. Printing device may eject or dispense one or
more ink compositions 113 onto edible substrate 112 to print a high
resolution ink-indicia 114, that may be an advertising indicia. In
an embodiment, ink-indicia 114 may cover the entire area of the
exposed surface of edible substrate 112. Advertising indicia 114
may be printed in both sides of edible substrate 110, fully
covering the edible substrate. Advertising indicia 114 may have a
high resolution, such as photographic image resolution, for
example. In an embodiment, advertising indicia 114 may have a
resolution of about 100 dpi or about 360 dpi or greater.
[0127] Advertising indicia 114 may have one or more features. For
example, advertising indicia 114 in FIG. 7 includes feature 116a,
the term "JUICY FRUIT," text in a decorative font, and a symbol, a
double-headed fanciful arrow 116b. Edible product 110 may or may
not include a surface-applied organoleptic component. In an
embodiment, an organoleptic component 118 corresponding to one or
both features 116a, 116b may be dispensed from printing device 32
onto the surface of edible substrate 112. For example, organoleptic
component 118 may be a fruit flavoring agent to emphasize the term
"JUICY FRUIT" or "FRUIT." Organoleptic component 118 may be
dispersed anywhere on edible substrate 112, or selectively
dispersed on feature 116a, for example.
[0128] In an embodiment, edible product 110 may be placed in a
transparent, translucent, or otherwise see-through wrapper 120 as
shown in FIG. 8. In a further embodiment, edible product 110 may be
a stick of chewing gum. Wrapper 120 permits ink-indicia 114 to be
viewed or otherwise seen through wrapper 120. In an embodiment, the
resolution of ink-indicia 114 is high enough to replicate or mimic
the advertising indicia disposed on conventional opaque packaging
substrates such as paper, plastic, foil, or packaging. Wrapper 120
may be made of any suitable transparent wrapping material such as a
polymeric material, for example. Edible product 110 and wrapper 120
may replace conventional wrapping systems that conceal the product
from view until the wrapper is opened.
[0129] In a further embodiment, edible product 110 may be packaged
in transparent package 122 with other products 110 as shown in FIG.
9. Package 122 may also be made of a transparent material
permitting high resolution ink-indicia 114 to be seen through
package 122. Each individual edible product 110 disposed in package
122 may or may not be individually wrapped in wrapper 120. Package
122 may include a tab 124 permitting access to the contents of the
package. Edible product 110 with wrapper 120 and/or package 122 may
advantageously eliminate the need for costly printed wrapping and
packaging because of the visibility of advertising indicia 114
therethrough. Wrapper 120 and/or package 122 may thereby replace
conventional opaque wrappers. Edible product 110 with wrapper 120
and/or package 122 may also increase consumer attention to edible
product 110 because of the presence of the high resolution
advertising indicia 114 directly on edible substrate 112 in
conjunction with the absence of conventional packaging and
wrapping. Thus, edible product 110 with high resolution advertising
indicia 114 with or without wrapper 120 or packaging 122, may be
utilized to pique consumer interest in the edible product and
consequently increase sales of edible product 110. The edible
product may include additional features and embodiments as
disclosed in U.S. patent application Ser. No. ______ filed on
______ (Attorney Docket No. 112703-1556) the entire content of
which is incorporated by reference herein.
[0130] In an embodiment, printing device 32 (either alone or in
conjunction with controller 100) may be used to prepare an edible
product 130 as shown in FIG. 10. The edible product may be coated
or uncoated. In an embodiment, the edible product 130 includes
coated edible substrate 132. The coating of edible substrate 132
may be a hard coating or a soft coating, the coating containing
sugar or being sugar-free. The coating may be formed by way of pan
coating. Pan coating entails applying successive layers of syrup to
a center material, such as a confectionery or chewing gum material,
and rotating and drying the material in a rotating pan. The coating
may also be a wax or other hydrophobic material or protective
material alone or in combination with the pan coating as is
commonly known in the art. In an embodiment, coated edible
substrate 132 may be a coated chewing gum pellet.
[0131] The printing device 32 may eject an ink component 133 onto
the surface of coated edible substrate 132 to form ink-indicia 134.
Ink component 133 may include ingredients such as adhesion
enhancers, wax and/or other components to promote adhesion to the
surface of coated edible substrate 132. In an embodiment, printing
device 32 selectively jets ink component 133 onto discrete areas of
coated edible substrate 132 to form ink-indicia 134 having a
feature 136 of a random pattern and/or one or more colors. An
organoleptic component 138, which may or may not be an ingredient
of ink component 133, may be dispensed by printing device 32 onto
the surface of coated edible substrate 132. The organoleptic
component 138 may also include ingredients such as adhesion
enhancers, wax, and/or other components to promote and ensure
adhesion of the organoleptic component to the surface of coated
edible substrate 132. In an embodiment, organoleptic component 138
may be disposed on or otherwise contact ink-indicia 134.
Organoleptic component may correspond to, or otherwise accentuate,
enhance or highlight the feature 136 of the ink-indicia 134. For
example, the feature 136 may be a random pattern of a cool color
such as blue and organoleptic component 138 may be a cooling agent.
The cooling aspect of the organoleptic component 138 thereby
corresponds to the color feature of the ink-indicia. Alternatively,
the feature 136 of the ink-indicia 134 may be a hot color, such as
red, and organoleptic component 138 may be a heating agent or a
hot, or spicy flavoring agent such as cinnamon which links and
corresponds to the hot color.
[0132] In an embodiment, the coated edible substrate 132 may have a
first side and a second side, the first and second sides opposing
each other. The printer 32 may print respective first and second
edible ink-indicia on both the first and second sides of the edible
substrate 132. In an embodiment, the controller 100 may contain
suitable logic to register or otherwise connect the first edible
ink-indicia on the first side with the second edible ink-indicia on
the second side. The first edible ink-indicia contacts the second
edible ink-indicia at the edges of the edible substrate. In other
words, the edible substrate may contain an edible ink-indicia which
extends from the first side to the second side or vice versa. This
provides the edible product 130 with a seamless, uninterrupted
edible ink-indicia 134 on the first and second sides of the edible
substrate.
[0133] For example, the edible ink-indicia 134 with the feature 136
(the random pattern) may extend from the first surface to the edges
of the edible substrate 132 and continue, uninterrupted, around
onto the second side of the coated edible substrate 132. At the
edges of the coated edible substrate 132, the edges of the random
pattern on the first side contact and continue the random pattern
on the second side. Thus, the edible ink-indicia 134 on the first
side of the edible substrate is in registration with the edible
ink-indicia on the second side of the edible substrate. The
controller 100 may direct the printing device 32 to print the ink
component 133 in order to ensure contact between the edible
ink-indicia 134 on the first and second sides at the edible
substrate edges so as to form a seamless ink-indicia 134 around the
exterior of the coated edible substrate 132.
[0134] In an embodiment, printing device 32 may be used to prepare
an edible product 140 in packaging 141 that includes a plurality of
coated edible substrates 142a, 142b, and 142c each having
respective ink-indicia 144a, 144b, 144c, respective features 146a,
146b, 146c (colors and/or random patterns) and respective
organoleptic components 148a, 148b, 148c disposed on the coating
surface as shown in FIG. 11. For example, coated edible substrate
142a may include a blue ink-indicia 144a with random pattern
feature 146a and organoleptic component 148a corresponding to the
blue color, such as a blueberry flavoring agent. Coated edible
substrate 142b may include an orange ink-indicia 144b with random
pattern feature 146b and an organoleptic component 148b
corresponding to an orange color such as an orange flavor. Coated
edible substrate 142c may include a green color ink-indicia 144c
with random pattern feature 146c and an organoleptic component 148c
corresponding to green such as a lime flavoring agent. One of
ordinary skill in the art will appreciate the number of
combinations between ink-indicia, features and organoleptic
components for the individual edible pieces is limited only by
one's imagination.
[0135] Packaging 141 may be made of a transparent or translucent
material permitting the individual coated edible substrates within
packaging 141 to be viewed or otherwise to be visible from the
packaging exterior. A further feature of edible product 140 is the
provision of multiple individual pieces, with each piece having an
ink-indicia with one or more different features. For example,
ink-indicia 144a may have feature 146a (a first color, and/or a
first random pattern) and a first organoleptic component 148a
corresponding to the feature 146a (blue color and blueberry
flavoring agent); ink-indicia 144b may have a feature 146b (a
second color and/or a second random pattern) and a second
organoleptic component corresponding to the feature 146b (a white
color corresponding to a cooling agent); and ink-indicia 144c may
have a feature 146c (a third color and/or a third random pattern)
and a third organoleptic component 148c corresponding to the
feature 146c (a red color corresponding to a heating agent). The
random patterns, colors, flavors and combinations in which the
individual coated edible substrates may be consumed advantageously
heightens consumer interest in edible product 140 and increases
sales thereof.
[0136] In an embodiment, printing device 32 may be used to form
edible product 150 as shown in FIG. 12. Edible product 150 may
include coated edible substrate 152 upon which printing device 32
may selectively dispense first ink component 153a and second ink
component 153b to form multicolor ink-indicia 154. Ink-indicia 154
may include a feature 156 that is a multicolored random pattern.
Controller 100 may be used to cooperatively and selectively jet ink
components 153a and 153b so as to cover substantially the entire
surface of the coating. In an embodiment, feature 156 may be a
random pattern of first ink composition 153a and a random pattern
of second ink composition 153b, the ink compositions cooperatively
ejected or in registration with each other so as not to contact the
same portion of the coating surface. Alternatively, controller 100
and printing device 32 may jet ink compositions 153a, 153b in an
overlapping manner at discrete portions the coated surface to
create select regions of a third color on the surface of coated
edible substrate 152.
[0137] A first organoleptic component 158a may be selectively
dispensed by printing device 32 onto regions where first ink
composition 153a is present. A second organoleptic component 158b
may be selectively dispensed upon second ink composition 153b
regions in a similar manner. In an embodiment, first organoleptic
component 158a may be an ingredient of ink composition 153a and
second organoleptic component 158b may be an ingredient of second
ink composition 153b. Accordingly, each organoleptic component may
be simultaneously dispensed along with its respective ink
component.
[0138] In an embodiment, each organoleptic component corresponds to
or otherwise accentuates the ink composition or feature with which
it is associated. For example, first ink composition 133a may be a
yellow color and first organoleptic component 138a may be a
flavoring agent corresponding to yellow, such as a lemon flavoring
agent, for example. Second ink composition 133b may be a clean
color, such as white color and second organoleptic component 138b
may have a clean or cleaning property such as a breath freshening
agent or a teeth whitening agent to accentuate the clean color.
Edible product 150 provides a multiple colored coated edible
product having a distinct surface characteristic and appearance.
The multiple colored ink-indicia with random pattern feature and a
plurality of organoleptic components all disposed on the coated
surface advantageously provides an attractive comestible product to
consumers.
[0139] In an embodiment, an apparatus 200 for preparing an edible
substrate with a three-dimensional object is provided as shown in
FIG. 13. Apparatus 200 includes a dispensing device 202 and a base
204. Base 204 supports a substrate 206 below dispensing device 202.
Substrate 206 may be any edible substrate as previously discussed
herein. Dispensing device 202 dispenses an edible material 208 onto
substrate 206 in a layer by layer or an incremental manner to form
or build a three-dimensional object on the surface of substrate
206.
[0140] Edible material 208 may be any edible material or substance
as previously discussed herein. It is understood that edible
material 208 is flowable or otherwise placed in a fluid or flowable
state when dispensed from dispensing device 202. In an embodiment,
a hopper 210 may be placed in fluid communication with dispensing
device 202 by way of conduit 214. Hopper 210 with receptacles 212
may be used to contain edible materials that are solid or
non-flowable at ambient conditions. Heating elements 216 may be
used to heat materials held within hopper 210 to maintain these
materials in a flowable state. Conduit 214 may be a multiple
channel conduit to deliver a plurality of flowable edible materials
to dispensing device 202. A flow regulator such as a pump 218 for
example, may be operatively connected with hopper 210 and/or
conduit 214 to deliver flowable edible material to dispensing
device 202.
[0141] Dispensing device 202 may be supported by support system 220
to move dispensing device 202 in a horizontal (crosswise) manner as
indicated by arrows G and H respectively. Support system 220 may
also move dispensing device in a vertical (up and down) manner.
Support system 220 enables dispensing device 202 to be movable with
respect to base 204 and substrate 206. Alternatively, dispensing
device 202 may be stationary and base 204 may be movable to move
substrate 206 with respect to dispensing device 202.
[0142] In an embodiment, dispensing device 202 may be a non-contact
printing device such as any ink jet printing device as described
herein. In a further embodiment, dispensing device 202 may be
substantially similar to ink jet printing device 32. Dispensing
device 202 may be adapted to jet or eject edible ink compositions
as well as other edible materials. Reservoirs 222 may contain
edible ink or may be adapted to contain any other flowable edible
material as discussed herein. Dispensing device 202 may be further
adapted to receive and subsequently jet or eject flowable edible
material transported through conduit 214. In an embodiment,
dispensing device 202 may eject a single fluid containing a
plurality of edible materials. Alternatively, dispensing device 202
may include nozzles dedicated to dispense different flowable edible
materials. For example, dispensing device 202 may include first
nozzles dedicated to the ejection of ink compositions and second
nozzles dedicated to the ejection of other fluid edible materials.
Dispensing device 202 may dispense one or more different types of
edible materials either simultaneously or sequentially.
[0143] In an embodiment, a controller 224 may be in operative
communication with dispensing device 202. Controller 224 may be any
data processing device, such as a computer, that may generate
three-dimensional coordinate data of an object, convert this data
into commands, and deliver these commands to support system 220 and
dispensing device 202 in order to form the three-dimensional
object. Responsive to commands generated by controller 224, support
system 220 may move dispensing device 202 to pass over substrate
206 and sequentially dispense layers of flowable edible material
208 to build or form a three-dimensional (3-D) object 226 on
substrate 206. The three-dimensional object may be any shape, size,
design, or symbol as desired. Object 226 may include any feature
and corresponding organoleptic component or color(s) as previously
discussed herein. The presence of 3-D object 226 on edible
substrate 206 advantageously piques consumer interest in the edible
product and promotes or otherwise contributes to the increase of
sales of the edible product.
[0144] FIG. 13A shows an initial phase of the 3-D object formation.
In the initial phase, dispensing device 202 passes over substrate
206 and dispenses a first layer of flowable edible material 208 to
form a base portion or base layer 208a of object 226. In other
words, the initial pass places flowable edible material 208 in
direct contact with the surface of substrate 206. Once flowable
edible material 208 contacts substrate 206, it may dry and/or cool
to a non-flowable phase or state and become a non-flowable edible
material.
[0145] In an embodiment, object 226 may be a 3-D advertising
indicia 228 built upon edible substrate 206 which may be a stick of
chewing gum as shown in FIGS. 13A-13C. In an embodiment, flowable
edible material 208 may be any confectionery material or chewing
gum component having a non-flowable or solid state at ambient
conditions or be dispersed or dissolved in a solution that may dry,
at ambient, to a non-flowable or solid state. Nonlimiting examples
of suitable edible materials include any confectionery material
that may be placed in a fluid or flowable state as described
herein. Further suitable materials for the edible material include
elastomers; resin tackifiers; waxes; fats; mineral fillers;
polysaccharides; gelatin; sugars; softeners such as glycerin,
lecithin; hydrocolloids such as gum arabic, guar gum, cyclodextrin,
celluloses, carrageenan, and agar; starch; and pectins. In
addition, edible material 208 may be any ink component and/or
organoleptic component as previously described herein. Dispensing
device 202 may dispense ink, organoleptic components, from
respective dedicated nozzles or jets. Alternatively, a single
dispensable fluid may be prepared containing a plurality of desired
edible materials. This single fluid may then be selectively
dispersed from the dispensing device to form object 226.
[0146] During a middle phase of object formation, dispensing device
202 may apply middle layer of edible material 208b onto substrate
206 as shown in FIG. 13B. It is understood that layer 208b may a
single layer or a plurality of layers. During the middle phase,
dispensing device jets additional edible material 208 onto layer
208a to form additional middle layer or layers 208b on object 226.
Layer 208b builds-up or increases the height of object 226. In an
embodiment, application of layer 208b further defines the size and
shape of advertising indicia 228. For example, with middle layer
208b, voids in the application of edible material are visible. As
can be seen from FIG. 13B, the voids correspond to the text
DOUBLEMINT in advertising indicia 228.
[0147] During a final phase of object formation, dispensing device
202 may apply a top layer 208c onto layer 208. It is understood
that top layer 208c may include one or more individual layers of
edible material 208. Top layer 208c may complete formation of 3-D
object 226. Multiple layers 208a, 208b, and 208c thereby form a
multiple layered structure which correspondingly forms 3-D object
226. In an embodiment, application of top layer 208c onto discrete
areas of middle layer 208b completes the formation of the text
voids and further completes the shape and size of advertising
indicia 228. One of ordinary skill in the art will realize that
base layer 208a and/or middle layer 208b may also be the top layer
at certain portions of object 226 where a middle layer and/or a top
layer are not applied as desired. 3-D object 226 may be formed on a
single surface of edible substrate 206 or on each of the opposing
surfaces of substrate 206.
[0148] In a further embodiment, the amount of edible material 208
applied to form layers 208a, 208b, 208c may vary at different areas
of object 226 as desired. In an embodiment, the layer heights may
be adjusted to form 3-D advertising indicia 228 a height I greater
at arrowhead ends 230, 232 than a height J in a middle portion 234
of the advertising indicia as shown in FIG. 13C. The composition of
edible material 208 may be varied to form a 3-D object having any
color, ingredient, texture, and/or flavor, as desired. In a further
embodiment dispensing device 202 may be used to add layer(s) of
edible material to any type of embossment (e.g., protrusion,
indentation) present on the substrate. In an embodiment, edible
material 208 may be added to an indentation present on edible
substrate 206. The edible material may coat the indentation. Thus,
the 3-D object may be considered the coating of the
indentation.
[0149] In an embodiment, edible product 240 may include edible
substrate 242 and 3-D object 244 disposed thereon. Object 244 may
be a 3-D representation of an image such as a landscape or mountain
range as shown in FIGS. 14A and 14B. Object 244 may be layer-formed
onto edible substrate 242 using dispensing device 202 and may
include a plurality of colors and a plurality organoleptic
components. For example, edible component 240 may be dispensed to
form mountain bases 246. Dispensing device 202 may also eject first
color(s) and first organoleptic component(s) 250a during formation
of mountain bases 246. During layer-by-layer formation of mountain
tops 248, dispensing device 202 may eject or jet second color(s)
and/or second organoleptic component(s) 250b. In an embodiment, the
first organoleptic component may correspond to the mountain bases
246 and the second organoleptic component may correspond to the
mountain tops 248 as previously discussed herein. The apparatus may
include additional features and embodiments as disclosed in U.S.
patent application Ser. No. ______ filed on ______ (Attorney Docket
No. 112703-1557) the entire content of which is incorporated by
reference herein.
[0150] In an embodiment, a method for selling of an edible product
is provided. The method includes providing an edible product and
printing an ink-indicia associated with an event on the edible
substrate to form an event product. The event product may then be
distributed to a consumer.
[0151] The edible product may be any edible material or edible
substance as previously described herein. Similarly, the
ink-indicia may be any ink-indicia as previously described. The
ink-indicia may be associated with an event. In other words, the
ink-indicia may be any indicia that corresponds to, identifies,
emphasizes, highlights, describes, details, augments, accentuates,
links, denotes, or suggests, a particular event. The ink-indicia
may be applied to the edible product to form the event product by
any method as herein described. In an embodiment, the ink-indicia
may be ink jet printed upon a surface of the edible product. In a
further embodiment, the ink-indicia may include an organoleptic
component. Provision of the event product advantageously piques a
consumer's interest in the edible product that otherwise may not be
linked to an event. Associating an edible product with a particular
event may establish a new market segment for the edible product and
correspondingly increase sales of the product. Indeed, the event
product may also be considered a novelty item and advantageously
become a consumer collection item.
[0152] The event may be any occurrence, happening, activity, social
activity, affair, celebration, ceremony, incident, that may be
identifiable by a person or a consumer. The event may be an
international activity (i.e., the Olympics or World Cup) or a
nationally recognized event (i.e., presidential election) known or
identifiable to a large number of people. Alternatively, the event
may be known to only a small segment of society or a small number
of people, club or private organization, such as a trade show or a
family reunion, for example. Nonlimiting examples of suitable
events include a current event (such as a hostage being freed); a
sports event; a holiday (St. Valentine's Day, the Fourth of July),
a religious event, a political event such as a campaign, a speech,
or a local, regional, state, or federal election; a judicial ruling
(Martha jailed!); a seasonal event such as the Grammies or the
Oscars; a cultural event such as a music performance, an art
exhibit, a movie, or a television program; and combinations
thereof.
[0153] The event product may distributed or otherwise provided to a
consumer or potential consumers as is commonly known in the art.
Nonlimiting examples of suitable distribution or ways by which the
event product may be made available to or delivered to consumers
includes distribution to retail stores, purchase or ordering from
Internet sites, catalogs, mailings, and free sample product
distributions.
[0154] In an embodiment, the distribution of the event product may
occur during a time period of before the event, during the event,
or after the event. For example, event product 300 includes edible
product 302 and an ink-indicia 304 associated with a cultural
event, namely a music concert as shown in FIGS. 15A and 15B. In an
embodiment, edible product 302 may be a confectionery product or a
chewing gum product. Ink-indicia 304 may be an ink-jetted indicia
printed upon the surface of event product 300. Furthermore,
ink-indicia 304 may be associated with the event by providing text
identifying the musical group, the date, and the location of the
event. Event product 300 may include feature 306, such as an image
of a music performer. Feature 306 may be on the same side as
ink-indicia 304 or on an opposing side of the event product as
shown in FIG. 15B.
[0155] In an embodiment, event product 300 may be distributed, made
available to, and sold to consumers before the event (i.e., before
the musical performance). For example, event product 300 may be
available and/or displayed at vending stands or vending machines,
or by vendors located at the concert hall where the musical
performance is to occur. Indeed, event product 300 may thereby be
distributed or otherwise be available to consumers before, during,
and after the musical performance at the event venue.
[0156] In an embodiment, the method may include awaiting a result
of the event and printing the result on the edible product. The
resultant event product may then be distributed to consumers within
a short time period after the result or occurrence of the event. As
shown in FIG. 16, event product 310 includes edible product 312 and
ink-indicia 314 associated with a sports event. Ink-indicia 314 may
be text that associates the ink-indicia to the sports event by
identifying the sports event and the teams participating therein.
Ink-indicia 314 may also include a result of the event 316, such as
a score. Event product 310 may further include features 318a, 318b,
such as first and second team colors (e.g., green and gold) of the
victorious team. Features 318a, 318b may further accentuate or
emphasize the event and/or the result.
[0157] In an embodiment, the production of event product 310 may
occur immediately upon completion of the result and/or the event.
In an embodiment, the result may be printed on the edible substrate
within about one second to about 24 hours of the occurrence of the
result. Event product 310 may then be quickly distributed and/or
made available to consumers shortly after completion of the event.
In an embodiment, event product 310 may be produced and distributed
to consumers within less than several days, or less than 24 hours
or within 1 minute to about 24 hours after the occurrence of the
event and/or event result. The event need not be limited to a
sports event. One of ordinary skill in the art will recognize that
the method may be readily applicable to political elections,
current events, movie premieres and other events with
time-sensitive results associated therewith.
[0158] The skilled artisan will appreciate the advantages offered
by rapidly producing and distributing an edible product associated
with an event to consumers shortly after completion of the event.
Provision of event product 310 to consumers within 24 hours of an
event (particularly an event with a time-sensitive result such as a
sports score, election result or current event) advantageously
increases sales of the edible product by providing the product when
consumer attention is focused on the event. Provision of a
time-sensitive event result (such as a sports score) with the event
product further grabs consumer attention of the product translating
into increased sales of the product. Thus, the conversion of a
conventional edible product into an event product may increase
sales of the current product. Relating a conventional edible
product to an event may also expand the market segment of the
product and increase the number of target consumers for the edible
product vis-a-vis the event product.
[0159] In an embodiment, a method of advertising is provided. The
advertising method entails providing an edible product and printing
an ink-indicia associated with an event on the edible substrate to
form an event product. The method further includes providing an
advertising indicia on the event product to form an event product
advertisement. The advertising indicia may be applied with the
ink-indicia. Alternatively, the advertising indicia may be provided
either before or after application of the ink-indicia. The
advertising indicia may or may not be an ink jet print indicia. The
event product advertisement may be distributed before, during,
and/or after an event as previously discussed.
[0160] In an embodiment, event product advertisement 320 includes
an edible product 322 and an ink-indicia 324 associated with an
international event, such as the Olympics for example, disposed on
a first side of the edible product as shown in FIG. 17A. In an
embodiment, edible product 322 may be a confectionery or a chewing
gum product. Ink-indicia 324 may be associated with the event by
way of a symbol 326, such as the Olympic rings, as well as text 328
identifying the location and time of the event. Event product
advertisement 320 may also include a result 330 that occurred
during the event (i.e., silver medal for skater Sasha Cowen).
[0161] An advertising indicia 332 may be disposed on another side
of edible product 322 as shown in FIG. 17B. In an embodiment,
advertising indicia 332 may be ink jet printed upon the edible
product 322. Advertising indicia 332 may be any advertising indicia
as described herein and may include one or more features and one or
more organoleptic components corresponding to the respective
features. In an embodiment, event product advertisement 320 may be
packaged in transparent packaging as previously discussed.
[0162] In an embodiment, a confectionery product 510 is provided as
shown in FIG. 18. The confectionery product 510 may include an
edible substrate 512 having a first surface 513 and an edible ink
516 dispensed from a printing device 520 onto the first surface 513
of the edible substrate 512 forming an edible ink-indicia 518. In
this embodiment, the edible substrate may also have a second
surface 514 opposing the first surface 513. The edible ink 516 may
be applied to one or both of the surfaces 513, 514. Moreover, the
edible ink 516 may be applied to one or both surfaces 513, 514 so
as to cover at least 50% of either or both surfaces 513, 514, or
from about 50% to about 100% of either or both surfaces 513, 514 or
any value therebetween. In an embodiment, the edible ink 516 may
cover about 75% to about 100% or about 75%, of either or both
surfaces 513, 514 or any value therebetween.
[0163] As is also shown in FIG. 18, the printing device 520 for
printing the edible ink 516 is used to apply the edible ink 516
onto the surface of the edible substrate 512 to form the edible
ink-indicia 518. A transport device such as a conveyor (not shown)
may move the edible substrate 512 under the printing device 520 as
shown by direction arrow AA. Alternatively, the edible substrate 12
may be stationary with the printing device 20 being movable over
the edible substrate 512.
[0164] The printing device 520 may be any non-contact printing
device disclosed herein. In an embodiment, the printing device 520
may be an edible inkjet printing device. Similarly, the edible ink
516 may be an edible inkjet ink as discussed herein. It is
understood that the printing device 520 may be configured to
dispense or jet ink compositions or other fluids therefrom. Indeed,
any jettable fluid may be dispensed from printing device 520. A
"jettable" fluid or material may be any material (solid or liquid)
that has properties sufficient to allow the material to be
selectively deposited by an inkjet material dispenser as is
commonly known in the art. Inkjet printing is advantageous,
particularly with respect to comestibles as it provides 1) high
resolution printing and 2) non-contact with the comestible thereby
avoiding the risk of damage to the confectionery product.
[0165] The printing device 520 may include one or more printing
heads 522 in fluid communication with one or more or more
reservoirs 524 by way of a channel 526, as shown in FIG. 18. The
reservoirs 524 may contain an edible ink so that the printing
device 520 may print an edible ink onto an edible substrate. The
printing device 520 may be configured with more than one reservoir
524, each reservoir 524 containing an edible ink in typical colors
such as cyan, magenta, yellow, and black or white in order to
provide multiple color images and depending on the number of colors
desired. Similarly, in an embodiment, the printing device 520 may
be configured with four printing heads 522. Each printing head 522
may include one or more nozzles as previously discussed herein.
Each printing head 522 may be in fluid communication with one or
more fluid reservoirs 524. The printing heads 522 may be arranged
in any desired manner to deliver an edible ink-indicia onto an
edible substrate. For example, the printing heads 522 may be
arranged in a single line. Alternatively, the printing heads 522
may be arranged in a series of lines to form a matrix-type printing
profile. The printing device 520 may be a single pass or a multiple
pass printing device to form a single-color or multiple-color image
onto an edible substrate. In an embodiment, the printing device 520
is a single pass device that traverses an edible substrate once
during printing.
[0166] The printing device 520 may consist of any number of
color-jets in an assembly. More specifically, the printing device
may consist of a four-color jet assembly in an eight wide by four
deep arrangement. In an embodiment, the printing device 520 may
include 256 nozzles per 2.8 inches (vertical), or about 91 nozzles
in the vertical direction. The width of each ejected dot may be
from about 0.0166 inches to about 0.0037 inches (horizontal). In
other words, the ink may be dispersed in the horizontal direction
from about 60 dots per inch to about 400 dots per inch or any value
therebetween. The drop volume of the edible ink through the print
heads may be approximately 80 pL. The skilled artisan will
appreciate that the ink concentration is dependent upon 1) the rate
or speed in which the edible substrate 512 passes under the
printing device 520 and 2) the rate in which the print head
assembly ejects the ink droplets. Thus, the printing device is
capable of ejecting 36,400 dots per square inch (91
vertical.times.400 horizontal). The dot concentration upon the
edible substrate 512 may be varied as desired. For example,
operating the print head assembly at 25% capacity yields an ink
concentration of 9100 dots per square inch on the edible substrate
512. In an embodiment, the printing resolution may be from about 60
dots per inch to about 400 dots per inch or any value therebetween.
In an embodiment, the printing resolution may be from or about 60
dots per inch to about 120 dots per inch, or about 100 dots per
inch per color.
[0167] Any of the printing devices described herein may have high
resolution printing capacity. As used herein, "high resolution" is
a horizontal dot concentration greater than 100 dpi to about 400
dpi, or any value therebetween. Thus, a non-limiting example of a
high resolution image is an image having a dot concentration from
about 9100 dots per square inch to about 36,400 dots per square
inch, or any value therebetween.
[0168] It is understood that the edible ink 516 may be compatible
with the printing device 20 so as not to damage any printing head
components or cause inconsistent firing of jets. The edible ink 516
may also be compatible with the edible substrate 512 to provide a
high resolution edible ink-indicia 518 that adheres to the edible
substrate 512.
[0169] In an embodiment, the printing device 520 delivers the
maximum amount of artificial colorants allowed by a regulatory
agency such as the FDA, EEC or similar governmental agency. Thus,
provision of the edible substrate 532 with the edible ink 536
applied thereto yields a confectionery product will all, or
substantially all, of the color on the outer surface. This
advantageously provides a confectionery product having an extremely
vibrant color that is both aesthetically pleasing and highly
attractive to consumers.
[0170] FIG. 19 illustrates a confectionery product 530 having an
edible substrate 532 and an edible ink 536 printed thereon. The
edible substrate 532 may comprise a body 533, a first surface 534
and a second surface 535, where the surfaces 534, 535 are located
on opposite sides of the edible substrate 532. The edible ink 536
may be applied to one or both of the surfaces 534, 535. Moreover,
the edible ink 536 may be applied to one or both surfaces 534, 535
so as to cover at least 50% of either or both surfaces 534, 535, or
from about 50% to about 100% of either or both surfaces 534, 535 or
any value therebetween. In an embodiment, the edible ink 536 may
cover about 75% to about 100% of either or both surfaces 534, 535
or any value therebetween. In an embodiment, the edible ink covers
about 75% of either or both surfaces 534, 535. The edible ink 536
may form an edible ink-indicia 538. Edible ink-indicia 538 may be
any edible ink-indicia desired. The edible ink-indicia 518 may be
any single color or multiple color edible ink or ink composition as
discussed herein. Further, the edible ink-indicia 518 may also be
directed toward certain events and/or advertising. The event may be
any event as previously disclosed herein and may further include
any occurrence, happening, activity, social activity, affair,
celebration, ceremony, incident, that may be identifiable by a
person or a consumer. The event may be an international activity
(i.e., the Olympics or World Cup) or a nationally recognized event
(i.e., presidential election) known or identifiable to a large
number of people. Alternatively, the event may be known to only a
small segment of society or a small number of people, club or
private organization, such as a trade show or a family reunion, for
example. Non-limiting examples of suitable events include a current
event (such as a hostage being freed); a sports event; a holiday
(St. Valentine's Day, the Fourth of July), a religious event, a
political event such as a campaign, a speech, or a local, regional,
state, or federal election; a judicial ruling (Martha jailed!); a
seasonal event such as the Grammies or the Oscars; a cultural event
such as a music performance, an art exhibit, a movie, or a
television program; and combinations thereof.
[0171] Moreover, the edible ink-indicia 518 may be any edible
ink-indicia as disclosed herein. The edible ink-indicia 518 may be
an inkjet-indicia. The edible ink-indicia may include any feature
as disclosed herein. For example, the edible ink-indicia 548 may
include a green shamrock 547 for marketing during St. Patrick's
Day, as is shown in FIG. 20, and discussed herein below. The
feature may include a portion of or all of the edible ink-indicia
518. In an embodiment, any organoleptic component as previously
discussed herein may be dispensed on the edible substrate.
[0172] Further, each letter and/or word in the edible ink-indicia
518 may be considered an individual feature as the size, font,
layout and design of each letter/word may be varied as desired.
Each letter or word may be printed with single or multiple colors
that may be the same or different than the color(s) used to print
the other letters or words. For example, the letters "WUBMV" may be
one color, while the letters may be outlined in another color, such
as white. As shown in FIG. 19, the unprinted portion 531a of the
first surface 534 of the substrate 532 may remain unprinted or may
be another color such as, for example, yellow. Portions 531b, 531c,
531d, 531e may be other colors as desired to produce a multiple
colored confectionery product. In an embodiment, confectionery
product 530 may include four colors (such as yellow, red, blue, and
black) in addition to uncolored portion 531a.
[0173] One having ordinary skill in the art will appreciate that
the coloring, shading, texture, size, shape, etc., may vary
depending on specific embodiments or market demand, for example.
Further, the term "JUICY FRUIT" may be presented in a decorative
font, color, layout and design that is different from earlier
packaging designs. The ability of a manufacturer to vary the
features of the edible ink-indicia may help to draw the consumer's
attention to the product, thereby increasing consumer appeal in the
product.
[0174] As is further illustrated in FIG. 19, in an embodiment, the
edible ink 536 does not extend through the body 533 of the edible
substrate 532, and therefore is not visible on the second surface
535 of the edible substrate 532. For example, the edible ink 536
may absorb a certain distance 539a into the edible substrate 532.
However, the edible ink 536 does not absorb through the entire
thickness 539 of the edible substrate 532. In other words, since
the edible ink 536 does not extend completely through the body 533
of the edible substrate 532, one having ordinary skill in the art
would recognize that the edible ink 536 would not be visible on the
second surface 535 of the edible substrate 532 if the edible ink
536 were applied only to the first surface 534.
[0175] In an embodiment, the edible ink 536 may absorb a distance
539a that is about 1% to about 25%, or about 10%, or any value
therebetween of the thickness 539 of the edible substrate 532.
Similarly, the edible ink 536 may absorb a distance 539a that is
about 5% to about 50%, of the thickness 539 of the edible substrate
532. For example, typical sticks of chewing gum have thicknesses of
about 0.068 inches for sugarless chewing gum sticks and about 0.072
inches for chewing gum sticks including a sugar component.
Therefore, with a sugarless stick of chewing gum, the edible ink
536 may absorb a distance 539a that is about 0.00068 inches to
about 0.017 inches, or about 0.0068 inches, or any value
therebetween, or about 0.0034 inches to about 0.034 inches of the
thickness 539 of the edible substrate 532. Similarly, with a
chewing gum stick having a sugar component, the edible ink 536 may
absorb a distance 539a that is about 0.00072 inches to about 0.018
inches, or about 0.0072 inches, or any value therebetween, or about
0.0036 inches to about 0.036 inches of the thickness 539 of the
edible substrate 532. As a further example, typical chewing gum
tabs have thicknesses of about 0.141 inches and typical chewing gum
pellets have thicknesses of about 0.156 inches. Therefore, with a
chewing gum tab, the edible ink 536 may absorb a distance 539a that
is about 0.00141 inches to about 0.03525 inches, or about 0.0141
inches, or any value therebetween, or about 0.00705 inches to about
0.0705 inches of the thickness 539 of the edible substrate 532.
Similarly, with a chewing gum pellet, the edible ink 536 may absorb
a distance 539a that is about 0.00156 inches to about 0.039 inches,
or about 0.0156 inches, or any value therebetween, or about 0.0078
inches to about 0.078 inches of the thickness 539 of the edible
substrate 532.
[0176] In an embodiment, and in order to prevent edible ink 536
from extending through body 533 of the edible substrate 532 and
being visible on the second surface 535 of the edible substrate 532
(that is, to prevent the edible ink 536 from being visible on
surface 535), the edible ink 536 may be printed on the edible
substrate 532 at a dot resolution of less than about 100 dots per
inch, as will be discussed herein.
[0177] In an embodiment, the confectionery product 530 shown in
FIG. 19 includes an edible ink-indicia 538 including the letters
"WUBMV," an acronym for the phrase "Will You Be My Valentine."
Because the product 530 is associated with St. Valentine's Day, the
product 530 may be marketed prior to St. Valentine's Day to
increase consumer appeal associated with the product 530. The
edible ink-indicia 538 may further include an advertisement such as
the term "JUICY FRUIT" text in decorative font with the
double-headed fanciful arrow symbol 37 associated therewith. One of
ordinary skill in the art will appreciate the myriad of
possibilities by which the ink-indicia printed upon the
confectionery product may be associated with an event (such as a
holiday).
[0178] FIG. 20 also shows a confectionary product 540 similar to
the confectionary product 530 in FIG. 19 but having an edible
ink-indicia 548. The edible ink-indicia 548 of FIG. 20 is directed
toward St. Patrick's Day as is evidenced by the indicia 547 of a
shamrock. The product 40 also includes an advertisement for a
specific brand of chewing gum, Winterfresh, as is shown by the
edible ink 546. In an embodiment, the edible ink 546 may cover from
about 80% to about 95% of the edible substrate 542. Further, the
lettering of the word Winterfresh may be one color, the shamrock
547 may be another color, and the remaining portion of the edible
substrate 542 outside of the letter tracing 541 may be another
color. One of ordinary skill in the art will recognize that colors,
lettering, textures, etc. may change depending on specific
embodiments or market demand. Further, the edible ink-indicia 548
may include a feature and/or an organoleptic component as
previously described herein. For example, the shamrock 547 may have
green coloring and may have an added breath freshening agent or
mint flavor deposited thereon.
[0179] FIG. 21 illustrates a stick of chewing gum 550 having a
co-extruded or multi-layered appearance. In an embodiment, the
chewing gum 550 includes an edible substrate 552, a first surface
554 and a second surface 556. When an edible ink 558 is applied to
about 100%, or 100%, of the first surface 552 of the chewing gum
550, the edible ink 550 may be allowed to absorb partially into the
edible substrate as shown by the absorbed distance 559. Therefore,
a side view or cross-sectional view of the chewing gum 550 reveals
the color of the edible ink 558 that has absorbed partially through
the edible substrate 552 and gives the chewing gum 550 the
appearance of having two layers and the appearance of a coextruded
product. For example, if the edible ink 558 is colored blue and the
edible substrate 552 is colored white, the chewing gum 550 will
appear to have been coextruded from a batch of chewing gum colored
blue and a batch of chewing gum colored white.
[0180] Similarly, FIG. 22 illustrates a stick of chewing gum 560
having a co-extruded or multi-layered appearance. In an embodiment,
the chewing gum 560 has an edible substrate 562, a first surface
564, and a second surface 566. In this embodiment, however, an
edible ink 568 is applied to the entirety of both the first surface
564 and the second surface 566 of the chewing gum 560. That is,
about 100%, or 100%, of surfaces 564 and 566 are covered with the
edible ink 568. Accordingly, the edible ink 568 may absorb
partially into the edible substrate 562 from both surfaces 564, 566
as shown by the numbers 567 and 569, respectively. In this
embodiment, therefore, the edible substrate 562 of the chewing gum
560 appears to consist of three separate layers, as is clearly
illustrated by the cut-away section of FIG. 22. For example, if an
edible ink 568 colored blue is printed onto the first surface 564
of the edible substrate 562, an edible ink 568 colored red is
printed onto the second surface 566 of the edible substrate 562,
and the edible substrate 562 is white, the chewing gum 560 will
appear to have been coextruded from a batch of chewing gum colored
blue, a batch of chewing gum colored red, and a batch of chewing
gum colored white. Moreover, a chewing gum 560 printed with the
colors red, white and blue may be marketed prior to July Fourth to
increase consumer appeal for the chewing gum 560. Alternatively, a
chewing gum printed with the colors red, white and blue may also
have organoleptic components associated with the colors. For
example, if an edible ink 568 colored blue is printed onto the
first surface 564 of the edible substrate 562, and an edible ink
568 colored red is printed onto the second surface 566 of the
edible substrate 562, the first surface 564 may have a blueberry
flavor associated therewith and the second surface 566 may have a
strawberry flavor associated therewith.
[0181] In an embodiment, a trim material may be incorporated into
the edible substrate. In an embodiment, the edible substrate may
contain from about 1% to about 50% by weight trim material or any
value therebetween. In a further embodiment, the edible substrate
may contain from about 10% to about 20% by trim material. The trim
material may be used in conjunction with the edible ink to provide
an aesthetically pleasing chewing gum. As used herein, "trim
material" is confectionery material that has been used in a
previous confectionery product manufacturing process. Trim material
may include rework confectionery, scrap confectionery, or a blend
of two or more virgin or starting confectionery materials that have
come into contact with each other during a previous confectionery
production process. In other words, trim material may have been a
starting material in a previous confectionery manufacturing
process. Trim material is often difficult to recycle or incorporate
into a finished confectionery product as the organoleptic
characteristics of the trim material may be unpredictable and
difficult to control. Consequently, the appearance, taste, smell,
color, texture, and mouthfeel of trim material may be
unpredictable. This unpredictability of trim material typically
results in trim material being discarded. This results in waste and
a decrease in product yield. In this situation, edible ink may be
used to cover or mask the inconsistencies in the color or texture
of the trim material when it is incorporated into a new gum base
batch to be re-rolled, scored, packaged and sold. For example, the
edible substrates 552 and 562 of FIGS. 21 and 22 may include trim
material that has been printed on with edible ink. Thus, the edible
ink 558 may mask or cover any inconsistencies in the edible
substrate 552 (FIG. 21). Similarly, the edible ink 568 may cover or
hide any inconsistencies in the edible substrate 562 (FIG. 22).
This process may not only provide the consumer with an appealing
chewing gum product having a co-extruded or multi-layered look, but
may also improve and increase production economies by allowing
reuse of the chewing gum trim to create a final chewing gum
product.
[0182] As a further example, FIG. 23 shows a stick of chewing gum
570 having a co-extruded or multi-layered appearance. In an
embodiment, the chewing gum 570 may have an edible substrate 572, a
first surface 574 and a second surface 575. In this embodiment,
however, an edible ink 576 may be applied to either surface 574,
575 or both the first surface 574 and the second surface 575 of the
edible substrate 572 in a random, wavy pattern. The non-shaded
areas 577 represent areas of the edible substrate 572 that were not
printed with edible ink 576. However, in the shaded areas that were
printed with the edible ink 576, the edible ink 576 may be allowed
to absorb partially into the edible substrate 572 from both
surfaces 574, 575 as is shown by the numbers 578 and 579,
respectively. FIG. 23 illustrates that the edible ink 578 may be
applied to the edible substrate 572 continuously or intermittently
as a printing device traverses the edible substrate 572. One having
ordinary skill in the art would recognize that patterns, colors,
etc., of the edible ink 576 printed onto the edible substrate 572
are limited only by one's imagination.
[0183] As illustrated, variations on embodiments discussed in the
present disclosure are essentially limitless. One having ordinary
skill in the art will recognize that features, patterns, colors,
shading, texturing, shape, font, layout, design and other
characteristics that may be associated with a printed confectionery
product may change depending on influences such as personal
preferences or market demand. For example, a consumer may be able
to utilize the Internet to create his or her own personal design on
a confectionery product such as chewing gum yielding a customized
product. The consumer may log on to a website maintained by a
chewing gum manufacturer and enter the exact words, phrase,
coloring, shading, textures, etc., that the consumer wishes to have
printed on a confectionery product. The consumer may also provide
or send to the chewing gum manufacturer an image, such as a
photograph, which the chewing gum manufacturer may non-contact
print on a chewing gum. The consumer may also choose one or more
organoleptic components to be dispensed on the chewing gum. For
example, a consumer may choose the phrase "Happy Birthday, Hunter!"
to be printed in red edible ink on a stick of chewing gum with a
birthday cake having candles printed beside the font. The chewing
gum manufacturer may subsequently print the phrase on one or more
pieces of chewing gum and/or packages, package the printed chewing
gum based on the consumer's desires, and deliver the customized gum
product to the consumer.
[0184] In an embodiment, a printed confectionery product is
provided, the confectionery product having edible ink printed on an
edible substrate where the edible ink does not run-off the edible
substrate. In other words, the edible ink does not "pool" or
collect on top of the edible substrate, and does not bleed-through
the edible substrate. As used herein, "pooling" is the accumulation
of excess ink on the substrate surface. "Pooling" may also occur
when the edible ink is applied in a manner that is too
concentrated, collects on top of the edible substrate and remains
moist after application. "Pooling" is problematic because moist or
wet ink on a top surface of a first edible substrate may be
transferred to the bottom surface of another edible substrate when
multiple batches of edible substrates are stacked for further
processing and/or packaging.
[0185] Edible ink bleed-through occurs when an edible substrate is
thin or porous or when an edible ink concentration is high and the
edible ink soaks entirely through the edible substrate and
therefore is visible on an opposing surface of the edible
substrate. For example, while most inkjet printers are capable of a
printing resolution of about 360 dots per inch, use of such a high
resolution may cause the edible ink to bleed-through the edible
substrate. When manufacturing a confectionery product,
unintentional bleed-through is undesirable. If an edible ink
absorbs entirely through a stick of chewing gum during processing,
the edible ink may cause damage to or mar machinery, stain the
structure underlying the chewing gum, damage or mar subsequent
batches of chewing gum sticks placed on a stained structure,
contaminate underlying chewing gum layers if the gum is stacked
after printing, or even mar packaging at the end of the
manufacturing process. Consequently, undesirable bleed-through can
be a very time-consuming and highly costly problem.
[0186] To prevent a bleed-through of the edible ink through the
edible substrate during or after the edible ink is printed onto the
edible substrate, a printing resolution of not more than 100 dots
per inch may be used. A printing resolution of not more than or
about 100 dots per inch may ensure proper coverage of the edible
substrate by the edible ink to give the substrate a co-extruded or
multi-layered appearance, while at the same time ensuring that the
edible ink printed onto the edible substrate does not absorb
entirely through the edible substrate to an opposing surface. In
other words, application of the edible ink at about 100 dots per
inch may help to ensure that the edible ink is absorbed only on the
applied surface of the edible substrate. Using a similar dot
resolution also allows the surface of the edible substrate to be
coated by up to 100% of the surface area. One of ordinary skill in
the art will appreciate that the edible ink concentration on the
edible substrate surface may vary based on the composition of the
edible substrate. Thus, the print resolution may vary from about 60
dots per inch to about 400 dots per inch, or any value
therebetween, or may be about 100 dots per inch, while
simultaneously preventing bleed-through.
[0187] In yet another embodiment, methods of producing a
confectionery product are provided. For example, in an embodiment,
a method of producing a confectionery product comprises the steps
of providing an edible substrate; providing a non-contact printing
device having at least one printing head for printing edible ink;
and printing the edible ink onto a surface of the edible substrate
at a dot resolution of less than about one hundred dots per inch,
as discussed above. In an embodiment, the edible ink is applied to
the surface of the edible substrate so as to cover at least 50% of
the surface of the edible substrate. In yet another embodiment, the
edible ink covers at least 75% of the surface of the edible
substrate.
[0188] In an additional embodiment, a method of producing a
confectionery product comprises the steps of providing an edible
substrate having a first and a second surface, providing a
non-contact printing device having at least one printing head for
printing edible ink, and printing the edible ink onto one or both
surfaces. Moreover, the edible ink may be applied to one or both
surfaces so as to cover at least 50% of either or both surfaces, or
from about 50% to about 100% of either or both surfaces, or any
value therebetween. In an embodiment, the edible ink may cover
about 75% to about 100% of either or both surfaces, or any value
therebetween. The confectionery product may include additional
features and embodiments as disclosed in U.S. patent application
Ser. No. ______ filed on ______ (Attorney Docket No. 112703-1552)
the entire content of which is incorporated by reference
herein.
[0189] Methods of producing a confectionery product may further
include allowing the edible ink to absorb partially through a body
of the edible substrate to provide the edible substrate with a
co-extruded appearance. With co-extruded products, two or more
materials are extruded through a single die with two or more
orifices arranged so that the extrudates merge together into a
laminar structure before cooling. With chewing gum, for example, an
extruded center portion having one color may be layered with or
surrounded by an extruded outer layer or shell having a second
color. A cross-sectional view of such a chewing gum product would
reveal more than one color, thereby giving the gum a multi-layered
or co-extruded appearance. Similarly, a cross-sectional view of the
body of an edible substrate after allowing an edible ink to absorb
partially through the body may reveal the color of the edible
substrate on one surface of the body with the color of the edible
ink on the other surface of the body that has also absorbed
partially through the body. For example, the edible substrate
(which may include trim material) may be light red or pink in color
and a dark red edible ink may be applied to about 100%, or 100%, of
one or both surfaces of the edible substrate. A cross-sectional
view of this product would show a dark red exterior layer of red
ink absorbed into the edible substrate and a light red layer where
the edible substrate is absent of absorbed red ink. This controlled
absorption of color may provide the edible substrate with a
co-extruded or multi-layered look, thereby increasing consumer
appeal for that product.
[0190] It should be understood that various changes and
modifications to the presently preferred embodiments described
herein will be apparent to those skilled in the art. Such changes
and modifications can be made without departing from the spirit and
scope of the present subject matter and without diminishing its
intended advantages. It is therefore intended that such changes and
modifications be covered by the appended claims.
* * * * *