Edible Primer Layer for Sharp Inkjet Decoration
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Solution Overview
Problem
Existing methods for decorating foodstuffs, particularly oil-containing surfaces like chocolate, often result in blurred, uneven, or easily removable images due to issues with color bleeding and coalescence.
Innovation Solution
A water-based edible composition is applied as a primer on foodstuffs, comprising 12-35 wt% gums, 0.01-5 wt% surfactants, and 60-85 wt% water, which dries to form a transparent film, enhancing image sharpness and reducing color bleeding and coalescence.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If edible inks are printed directly onto oil-containing foodstuffs, then the printing process is simple, but the images become blurred, uneven, and easily removed with color bleeding and coalescence
Solution Approach 1:
The patent applies a primer coating to the foodstuff surface before printing the edible ink. This preliminary action modifies the surface properties of oil-containing foodstuffs to enable proper ink adhesion and prevent bleeding, achieving high-quality images without complicating the overall printing process.
Solution Approach 2:
The primer acts as an intermediary layer between the oil-containing foodstuff surface and the edible ink. It mediates the interaction by providing a suitable surface that accepts the ink properly, preventing direct negative interaction between the oil-based substrate and water-based ink.
2Manufacturing precision
If a white or opaque coating is applied to foodstuffs to enable printing, then image sharpness improves, but the coating adds complexity and may not be transparent
Solution Approach 1:
The patent modifies the surface parameters of the foodstuff by applying a primer that changes the surface energy and wettability characteristics. This allows the surface to accept edible ink properly while maintaining transparency, avoiding the need for opaque coatings.
Solution Approach 2:
The primer provides localized surface modification only where needed for ink acceptance, rather than requiring a complete opaque coating. This maintains the transparency of the foodstuff while enabling sharp image printing in the specific areas where ink is applied.
3Manufacturing precision
If alcohol-containing pretreatment liquid is applied to improve wettability, then inkjet printing quality improves, but the drying time increases and alcohol content raises safety concerns
Solution Approach 1:
The patent changes the chemical composition parameters of the pretreatment liquid by using a water-based primer instead of alcohol-based solutions. This maintains the wettability improvement necessary for quality printing while eliminating the extended drying time and safety concerns associated with alcohol content.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The primer composition effectively enables full-color inkjet decoration on foodstuffs with enhanced image sharpness and reduced color bleeding and coalescence, while being compliant with food safety regulations.
Implementation Method 1
The composition is a fast drying liquid that dries to form a transparent film
Implementation Method 2
0.01 to 5 wt % in total, two or more surfactants, based on the weight of the composition
Implementation Method 3
12-35 wt % one or more gums, based on the weight of the composition
Data Source
AI summary
The present application describes a primer formulation which is sugar-free and composed from food safe materials. The primer compositions contain two or more surfactants. The primer compositions do not contain a whitening or opacifying agent, and the primer surface dries as a transparent film. The primer composition forms an excellent receiving layer for edible inks.