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An inkjet ink composition

An ink composition, inkjet ink technology, applied in the direction of ink, household utensils, applications, etc., can solve the problems of poor throw distance, poor reliability, etc.

Inactive Publication Date: 2015-03-11
DOMINO PRINTING SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Thermal Inkjet (TIJ) printing is ideal for coding and marking as it offers significantly higher print resolution than competing technologies in this field (e.g. continuous inkjet) , so it has limited acceptance
Typically, a continuous inkjet printer will operate with a throw distance in the range of 5mm to 12mm, however currently available TIJ printing systems are limited to a throw distance of approximately 1mm

Method used

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  • An inkjet ink composition
  • An inkjet ink composition
  • An inkjet ink composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0166] A set of thermal inkjet inks suitable for direct printing on food surfaces was prepared using the formulations shown in Table 1 with increasing levels of sugar (in this case xylitol) from 0 to 5%.

[0167]

[0168]

[0169] Table 1

[0170] Table 2 shows the viscosity measured using a Brookfield DV-II+ viscometer at 60 rpm at 25°C and the surface tension measured for each ink on a KSV Cam 200 optical tensiometer using the pendant drop method.

[0171]

[0172] Table 2

[0173] To evaluate the effect of sugar content on nozzle plate wetting, a Lexmark cartridge was filled with each ink and a standard 6-line alphanumeric code was printed. Images of the nozzle plate were taken before printing started and after 500 prints.

[0174] figure 1 It is shown that in the absence of sugar in the formulation (Ink 1 ), the ink would be seen bleeding out of the nozzle even when not printing, and after 5000 prints, significant nozzle wetting would be seen. With 1% sugar in...

Embodiment 2

[0185] To investigate the effect of sugar inclusion in ink formulations on throw distance, a set of thermal inkjet inks suitable for direct printing onto food surfaces were prepared using the formulations shown in Table 5.

[0186]

[0187] table 5

[0188] To evaluate the effect of including sugar (in this case, xylitol) on throw distance, each ink was filled into a Lexmark cartridge and then dropped as the distance between the substrate (in this case, paper) and the nozzle increased. Prints a standard 6-line alphanumeric code. Images were then captured of partially printed codes using a Celestron handheld digital microscope at 40X magnification.

[0189] image 3 The images in Figure 1 show that both inks give good image quality at a throw distance of 1 mm, and as the distance between nozzle and substrate increases, better image quality is achieved with ink 9, where in the formulation Include sugar.

Embodiment 3

[0191] To investigate the effect of including sugar in ink formulations on decap time, a set of thermal inkjet inks suitable for direct printing onto food surfaces were prepared using the formulations shown in Table 6.

[0192]

[0193] Table 6

[0194] To evaluate the effect of including sugar on ink decap performance, each ink was filled into a Lexmark cartridge and then printed with a standard 6-line alphanumeric code. After the cartridge was left open for 2 hours, the same 6-line code was printed again, and the ease of recovery of the printed code quality was checked. Images were then captured of partially printed codes using a Celestron handheld digital microscope at 40X magnification.

[0195] Figure 4 The images in show that the quality of the code printed using the control ink (Ink 10) is quite poor after a period of 2 hours, and the second and third prints do not really recover, indicating that the high print quality is unlikely to recover . When multiple suga...

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Abstract

The present invention relates to an inkjet ink composition comprising a colourant, a carrier and a saccharide additive comprising a monosaccharide, and / or a disaccharide and / or a tri- or polysaccharide and / or respective derivative of these saccharides. The composition is preferably a thermal inkjet composition of food grade ink. Derivatives of saccharides may be sugar alcohols, sugar acids, amino sugars or thiosugars. The saccharide additive may be glycerine, xylitol, sorbitol, mannitol, maltitol and it is preferably present in concentrations between 0.05 and 15 wt%. The carrier may be water and / or one or more organic solvents (i.e. ethanol, propanol, t-butyl alcohol, s-butyl alcohol, propylene glycol). Water is preferably present in concentrations of less than 70 wt%. Further additives may be humectants, preservatives, surfactants and / or binders. The saccharide additive may be used to reduce nozzle plate wetting, to increase the throw distance or to increase the decap time.

Description

technical field [0001] The present invention relates to an inkjet ink composition comprising a carbohydrate additive, and the use of this composition in an inkjet printing method. The invention also relates to the use of carbohydrate additives in ink compositions as additives to reduce nozzle plate wetting, and / or as additives to increase throw distance, and / or as additives to increase decap time. The present invention also relates to methods of reducing nozzle plate wetting of ink compositions, methods of increasing throw distance of ink compositions, and methods of increasing decap time of ink compositions. Background technique [0002] In the field of industrial coding and marking, codes, dates and traceability information are applied directly to products and / or product packaging. In order to achieve high quality images, the inkjet ink does not puddle on the nozzle plate through excessive nozzle plate wetting. Furthermore, it is advantageous for the ink composition to h...

Claims

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Application Information

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IPC IPC(8): C09D11/30C09D11/38
CPCC09D11/38C09D11/14C09D11/30
Inventor 朱莉·克罗斯安德鲁·诺布尔
Owner DOMINO PRINTING SCIENCES
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