Edible printing ink and preparation method thereof

An ink and food-grade technology, applied in the field of edible ink and its preparation, can solve the problems of limiting the scope of use of food packaging and printing ink, food pollution, etc., and achieve the effect of bright color, good smooth performance, and good touch resistance

Active Publication Date: 2018-05-11
成都海瑞斯特新材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially packaging materials that are in direct contact with food, such as: wrapping paper inside biscuits, seasoning packets for instant noodles, chocolate, candy, glutinous rice paper packaging and printing, etc. The inks us

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An edible ink is composed of the following components in mass percentage:

[0033] Gelatin 10%, Carrageenan 5%, Xanthan Gum 3%, Active Protein Powder 4%, Antifreeze Protein 2%, Food Pigment 14%, Magnesium Stearate 1%, Antioxidant Preservative 1.4%, Amorphous Dioxide Silicon 1%, food grade surfactant 0.6%, food grade ethanol 15%, water 15%, soybean oil 17%, glycerin 11%.

[0034] Its preparation method is:

[0035] First mix the mixed solvent in the container according to the above ratio, set aside 30% for ink mixing, mix the remaining 70% of the mixed solvent with other raw materials in the cylinder, and use a high-speed mixer at 800 rpm to stir and disperse for 15 minutes. Minutes, put it into a sand mill for grinding until the fineness reaches below 15 μm, then stop the grinding, add 30% solvent left over in the ink adjustment to adjust the viscosity to reach the 4# cup for 15-25 seconds, then filter and pack, that is, the obtained The product of is "Product A".

Embodiment 2

[0037] An edible ink is composed of the following components in mass percentage:

[0038] Gelatin 10%, Carrageenan 6%, Xanthan Gum 3%, Active Protein Powder 3%, Antifreeze Protein 2%, Food Pigment 14%, Magnesium Stearate 1%, Antioxidant Preservative 1.4%, Amorphous Dioxide Silicon 1%, food grade surfactant 0.6%, food grade ethanol 15%, water 15%, soybean oil 17%, glycerin 11%.

[0039] Its preparation method is identical with embodiment 1, and the product of gained is " product B ".

Embodiment 3

[0041] An edible ink is composed of the following components in mass percentage:

[0042] Gelatin 10%, Carrageenan 5%, Xanthan Gum 3%, Active Protein Powder 3%, Antifreeze Protein 3%, Food Pigment 14%, Magnesium Stearate 1%, Antioxidant Preservative 1.2%, Amorphous Dioxide Silicon 1%, food grade surfactant 0.8%, food grade ethanol 15%, water 15%, soybean oil 17%, glycerin 11%.

[0043] Its preparation method is identical with embodiment 1, and the product of gained is " product C ".

[0044] Table 1 Technical performance and detection value of the product

[0045] index

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PUM

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Abstract

The invention discloses edible printing ink and a preparation method thereof. The edible printing ink is prepared from raw materials in percentage by weight as follows: 20%-35% of combined resin, 35%-54% of a combined solvent, 8%-16% of edible pigment and 1%-10% of auxiliaries, wherein the combined resin is prepared from gelatin, carrageenan, xanthan gum, active protein powder and anti-freezing protein, wherein the combined solvent is prepared from food-grade ethanol, water, soybean oil and glycerin; the auxiliaries comprise an anti-blocking agent, an anti-oxidation preservative, an anti-settling agent and a food-grade defoaming agent. The edible printing ink adopts natural concentrated pigment as the raw material, is safe and non-toxic and has bright color, ink and color are prevented from fading after repeated touch, and the edible printing ink is good in water resistance and oil resistance, wide in application range and suitable for gravure printing and spray printing, has excellentfluidity and cannot block a nozzle, thereby adapting to high-speed printing.

Description

technical field [0001] The invention relates to the technical field of inks, in particular to an edible ink and a preparation method thereof. Background technique [0002] With the increasing awareness of people's health and safety, there are higher requirements for food and drug safety. Especially packaging materials that are in direct contact with food, such as: wrapping paper inside biscuits, seasoning packets for instant noodles, chocolate, candy, glutinous rice paper packaging and printing, etc. The inks used for these packaging and printing are basically inedible, and will Pollution to food; therefore, it cannot be directly printed on the surface of food or medicine, thus limiting the scope of use of food packaging printing inks. The ink can be used to integrate ink into food or medicine, which is an objective requirement of food and medicine in the new situation, and is the need of consumers to pursue personalized products. In addition to being able to efficiently de...

Claims

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Application Information

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IPC IPC(8): C09D11/04C09D11/14C09D11/033C09D11/03C09D11/30C09D11/38
CPCC09D11/03C09D11/033C09D11/04C09D11/14C09D11/30C09D11/38
Inventor 史险峰何静
Owner 成都海瑞斯特新材料有限公司
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