Improvements in or relating to edible inks
An ink, food grade technology, applied in ink, confectionery, applications, etc., can solve problems such as low optimal viscosity range
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Embodiment 1
[0029] Example 1: Fluid Inkjet Ink
[0030] Element Quantity (% by weight) Polyethylene glycol 200 molecular weight 65.95 triacetin 20.00 glycerin 10.00 * FD&C Blue No.1 3.50 Polysorbate 80 0.50 Methylparaben 0.05
[0031] * Commercial powdered dyes available from Sensient Colors, Inc., St Louis, Missouri, USA.
[0032] Polyethylene glycol, triacetin, glycerin, polysorbate, and methylparaben were mixed together for approximately 5 minutes. Add the dye while continuing to mix, and continue mixing for an additional 30 minutes. The resulting fluid was filtered with a 1 μm filter.
[0033] The formed ink had a viscosity of 11.2 mPa.s at 70°C. At 25°C, the viscosity is 91mPa.S. The ink has a surface tension of 38 dynes / cm (0.035 to 0.040 N / m) at 25°C. It was inkjet printed from a Spectra Nova 256 AAA print head using print head frequencies of 8 and 12 kHz and a temperature of 70°C using a 100% duty cycle. The maximum value ...
Embodiment 2
[0037] Example 2: Hot melt inkjet ink
[0038] Element Quantity (% by weight) PEG 1000 90.45 PEG 200 6 * FD&C Blue No.1 Lake 3 Polysorbate 80 0.5 Methylparaben 0.05
[0039] The FD&C lake was mixed with PEG 200 by a high shear Silverson mixer and then passed through a Dispermat sand mill until the particle size was submicron. This concentrate was then mixed into molten PEG 1000 by stirring the sample under high shear stirring while maintaining at 100°C on a hot plate. Add the other ingredients and mix the total ink for 20 minutes. The ink is solid at room temperature and inkjet printing was performed at 125°C. At 125°C, the ink has a viscosity of 12.2 mPa.s.
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Abstract
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