Soluble Edible Transfer Films for Substrate-Free Food Decoration
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Solution Overview
Problem
Existing methods for decorating foodstuffs with edible images face challenges such as image quality degradation, substrate visibility, and complexity in transferring images from inedible or water-insoluble substrates, particularly on curved or frozen food items.
Innovation Solution
Development of an edible substrate comprising pectin, citric acid, citric acid esters, vegetable oil, or collagen, with a water solubility of at least 70%, applied using a water-soluble edible primer, allowing the substrate to dissolve into the foodstuff, leaving only the image visible.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If an inedible substrate is used to transfer printed images to foodstuffs, then the image transfer process is facilitated, but the substrate must be removed which complicates the process and can compromise image quality
Solution Approach 1:
The invention extracts the substrate material from the final product by making it water-soluble, allowing it to be automatically removed when the decorated foodstuff contacts water during normal use, eliminating the need for manual removal processes
Solution Approach 2:
The water-soluble substrate acts as an intermediary carrier that temporarily holds the edible image during manufacturing and application, then automatically dissolves in water to leave only the image on the foodstuff surface
2Manufacturing precision
If a water-insoluble edible substrate is used, then the substrate remains visible on the food surface after transfer, but using a water-soluble substrate causes the substrate to dissolve and disappear
Solution Approach 1:
The invention changes the key parameter of substrate water solubility from insoluble to soluble (at least 70% solubility), transforming the substrate from a permanent visible element to a temporary carrier that automatically disappears upon contact with water
3Reliability
If complex formulations are used for edible substrates, then the substrate can be made edible, but the formulation complexity increases and requires specialized equipment
Solution Approach 1:
The invention simplifies the substrate formulation by using basic edible materials (starch, gelatin, or cellulose) with modified water solubility parameters, eliminating the need for complex multi-ingredient formulations and specialized manufacturing equipment
Solution Approach 2:
The substrate is formed from simple composite materials consisting of common edible substances combined with water-soluble additives, creating an effective edible substrate without requiring complex formulations
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 solution provides high-quality edible images that dissolve into the food, eliminating substrate visibility and simplifying the decoration process without requiring specialized equipment, while being compliant with food regulations.
Implementation Method 1
The substrate has a water solubility of at least 70%, wherein water solubility is measured at 20 °C
Data Source
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AI summary
A decoration and process have been devised to overcome some of the challenges of inkjet printing directly onto certain foodstuffs. By printing edible inks onto soluble substrates (e.g., simple films of pectin or other natural polymers), and then placing the film onto foodstuffs, followed by the optional exposure to water vapour, the substrates dissolve on the surface of the object, leaving only the image on the surface of the object.