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US20030101902A1 - Hot melt inks - Google Patents

Hot melt inks Download PDF

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Publication number
US20030101902A1
US20030101902A1 US10/005,015 US501501A US2003101902A1 US 20030101902 A1 US20030101902 A1 US 20030101902A1 US 501501 A US501501 A US 501501A US 2003101902 A1 US2003101902 A1 US 2003101902A1
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US
United States
Prior art keywords
ink
food product
mark
composition
wax
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US10/005,015
Other languages
English (en)
Inventor
Ann Reitnauer
Deava Lambert
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Markem Imaje Corp
Original Assignee
Markem Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=21713697&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=US20030101902(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Markem Corp filed Critical Markem Corp
Priority to US10/005,015 priority Critical patent/US20030101902A1/en
Assigned to MARKEM CORPORATION reassignment MARKEM CORPORATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: REITNAUER, ANN, LAMBERT, DEAVA
Priority to EP07024129A priority patent/EP1914280B1/fr
Priority to PCT/US2002/037446 priority patent/WO2003048260A1/fr
Priority to AU2002352855A priority patent/AU2002352855A1/en
Priority to DE60237049T priority patent/DE60237049D1/de
Priority to US10/498,103 priority patent/US7578874B2/en
Priority to DE60224568T priority patent/DE60224568T2/de
Priority to EP02789813A priority patent/EP1451260B1/fr
Publication of US20030101902A1 publication Critical patent/US20030101902A1/en
Priority to US12/405,659 priority patent/US8298327B2/en
Abandoned legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B41—PRINTING; LINING MACHINES; TYPEWRITERS; STAMPS
    • B41J—TYPEWRITERS; SELECTIVE PRINTING MECHANISMS, i.e. MECHANISMS PRINTING OTHERWISE THAN FROM A FORME; CORRECTION OF TYPOGRAPHICAL ERRORS
    • B41J3/00—Typewriters or selective printing or marking mechanisms characterised by the purpose for which they are constructed
    • B41J3/407—Typewriters or selective printing or marking mechanisms characterised by the purpose for which they are constructed for marking on special material
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J27/00—After-treatment of cheese; Coating the cheese
    • A01J27/005—Marking cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A23C19/163—Covering the cheese surface, e.g. with paraffin wax with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0097—Decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B41—PRINTING; LINING MACHINES; TYPEWRITERS; STAMPS
    • B41J—TYPEWRITERS; SELECTIVE PRINTING MECHANISMS, i.e. MECHANISMS PRINTING OTHERWISE THAN FROM A FORME; CORRECTION OF TYPOGRAPHICAL ERRORS
    • B41J2/00—Typewriters or selective printing mechanisms characterised by the printing or marking process for which they are designed
    • B41J2/005—Typewriters or selective printing mechanisms characterised by the printing or marking process for which they are designed characterised by bringing liquid or particles selectively into contact with a printing material
    • B41J2/01—Ink jet
    • B41J2/17—Ink jet characterised by ink handling
    • B41J2/175—Ink supply systems ; Circuit parts therefor
    • B41J2/17593—Supplying ink in a solid state
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D11/00—Inks
    • C09D11/30—Inkjet printing inks
    • C09D11/34—Hot-melt inks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/24—Structurally defined web or sheet [e.g., overall dimension, etc.]
    • Y10T428/24802—Discontinuous or differential coating, impregnation or bond [e.g., artwork, printing, retouched photograph, etc.]

Definitions

  • This invention relates to hot melt inks.
  • Hot melt inks are solid at room temperature and liquid at temperatures above room temperature. Hot melt inks can be used, for example, in digital to print methods. During printing, the ink is heated until it becomes liquid, and is then ejected through a printhead onto a substrate. The ink then solidifies on the substrate.
  • Hot melt inks have been be used, for example, on food packaging. However, it is sometimes desirable to mark directly onto various food products, such as eggs and cheese. Marking directly onto foods allows for additional product identification, as well as the only available identification in cases where the product is sold with little to no packaging, or in cases where the product is not packaged until the point of sale.
  • stamping, flexography, gravure printing, or continuous ink jet printing technologies stamping, flexography, and gravure printing are not digital to print, and can sometimes result in poor print quality.
  • Continuous ink jet printing can result in a mark with low resolution.
  • the invention is directed to hot melt inks that are formulated using edible components. Because the inks are made with edible ingredients, the inks may be used to print directly onto food products such as eggs, fruit, cheese, and confectioneries in compliance with the Federal Food, Drug, and Cosmetic Act, and all other applicable food additive regulations. In addition, because the inks are approved as direct food additives, they are automatically approved for indirect food contact. For example, the inks can be used to print on spice sachets that are included in packaged rice and pasta products. The inks can also be used to print on non-food products such as feminine hygiene product wrappers and hygiene wipes.
  • the inks are hot melt inks, they can be used in digital to print methods, resulting in higher resolution and improved print quality compared to other print methods, such as continuous ink jet printing methods.
  • the inks have a number of properties that make them suitable for use on food products.
  • the inks are edible.
  • the inks may be formulated such that they can adhere to the irregular surfaces of some food products, e.g., oranges; the inks can also adhere to the moist surfaces of other food products.
  • the inks are formulated such that marks made with the inks can remain legible, even after being subjected to the conditions, e.g., refrigeration or freezing, under which many foods are stored.
  • the invention features a method for forming a mark on a food product; the method includes: (a) heating an edible hot melt ink including a colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provide a mark on the food product.
  • the ink can also include a wax and/or a resin.
  • the mark can cover less than 90% of the surface of the food product; less than 75% of the surface of the food product; less than 50% of the surface of the food product; or less than 25% of the surface of the food product.
  • the invention features a method for forming a mark on a food product; the method includes: (a) heating a hot melt ink including an edible colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provide a mark on the food product.
  • the resolution of the mark can be at least 50 DPI or at least 75 DPI.
  • the melting temperature of the ink can be less than 100° C.; less than 80° C.; less than 60° C.; or less than 50° C.
  • the invention features a composition including a food product (e.g., an egg, cheese, fruit, or a confectionary); at least a portion of the food product is marked with a hot melt ink.
  • a food product e.g., an egg, cheese, fruit, or a confectionary
  • at least a portion of the food product is marked with a hot melt ink.
  • the ink includes a colorant and consists essentially of edible components.
  • the ink may include a wax.
  • the invention features a composition including a food product; the food product has a mark formed from a hot melt ink that includes an edible colorant.
  • the melting temperature of the ink can be less than 100° C.; less than 80° C.; less than 60° C.; or less than 50° C.
  • the resolution of the mark can be at least 50 DPI or at least 75 DPI.
  • the invention features a hot melt ink including: (a) a wax selected from the group consisting of carnauba wax and beeswax; and (b) a colorant, wherein the ink consists essentially of edible components.
  • the ink can include a resin, e.g., a hydrogenated rosin ester resin.
  • the ink can also include an antioxidant.
  • the ink can contain about 50% to about 99% by weight wax; about 55% to about 75% by weight wax; or about 30% to about 50% by weight resin.
  • the invention features a method for forming a mark on a food product.
  • the method includes: (a) heating a hot melt ink containing a colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provide a mark on the food product.
  • the ink consists essentially of edible components.
  • edible in reference to a component is meant that the component is listed as a Generally Recognized as Safe direct food additive (GRAS) in section 21 of the Code of Federal Regulations or is EAFUS-listed, i.e., included on the on the Food and Drug Administration's list of “everything added to food in the United States.”
  • GRAS Safe direct food additive
  • EAFUS-listed i.e., included on the on the Food and Drug Administration's list of “everything added to food in the United States.
  • An “edible ink” is an ink that contains less than 100 ppm by weight of any impurities, i.e., any components that are not listed as GRAS or are not EAFUS-listed.
  • mark is meant a legible impression, e.g., a series of letters, numbers, and/or symbols, on a substrate.
  • An example of a mark that is often made on food products is a “Sell by” date.
  • FIGURE is a side sectional view of an ink jet printhead.
  • a preferred ink is a hot melt ink that is composed primarily of edible materials.
  • An ink that is composed essentially of edible ingredients will itself be, by definition, edible. Therefore, the ink may be used to form marks directly on food products, and the food products so marked will remain edible.
  • the ink may include a wax.
  • the wax provides the ink with the property of being solid at room temperature, but liquid at elevated temperatures.
  • the ink can melt between 40° C. and 100° C., and preferably melts between 40° C. and 60° C. Thus, the ink melts at a temperature that is low enough to avoid cooking or damaging the food substrate when the ink is applied.
  • the ink should contain enough wax that the ink, as a whole, is a hot melt material.
  • the ink may also contain combinations of waxes.
  • the ink preferably contains about 50% to about 99% by weight wax, and more preferably contains about 55% to about 75% by weight wax.
  • waxes include: stearic acid; succinic acid; beeswax; candelilla wax; carnauba wax; alkylene oxide adducts of alkyl alcohols; phosphate esters of alkyl alcohols; alpha alkyl omega hydroxy poly (oxyethylene); allyl nonanoate; allyl octanoate; allyl sorbate; allyl tiglate; rice bran wax; paraffin wax; microcrystalline wax; synthetic paraffin wax; synthetic paraffin and succinic derivatives; petroleum wax; synthetic petroleum wax; cocoa butter; diacetyl tartaric acid esters of mono and diglycerides; mono and diglycerides; alpha butyl omega hydroxypoly(oxyethylene)poly(oxypropylene); calcium pantothenate; fatty acids; organic esters of fatty acids; calcium salts of fatty acids; mono & diesters of fatty acids; sucrose fatty acid esters; calcium stearoly-2
  • Preferred waxes include #1 Yellow Carnauba wax and White Beeswax, both available from Koster Keunen.
  • the ink may include a resin.
  • the resin provides the ink with a desired viscosity, thermal stability, flexibility, and adhesion properties.
  • the ink should include enough resin to achieve the desired viscosity, stability, flexibility, and adhesion.
  • the ink contains about 0% to about 50% by weight resin, and more preferably contains about 30% to about 50% by weight resin.
  • resins include acacia (gum arabic); gum ghatti; guar gum; locust (carob) bean gum; karaya gum (sterculia gum); gum tragacanth; chicle; highly stabilized rosin ester; tall oil; manila copais; corn gluten; coumarone-indene resins; crown gum; damar gum; p, alpha-dimethylstyrene; gum elemi; ethylene oxide polymer and its adducts; ethylene oxide/propylene oxide copolymer and its adducts; galbanum resin; gellan gum; ghatti gum; gluten gum; gualac gum; guarana gum; heptyl paraben; cellulose resins, including methyl and hydroxypropyl; hydroxypropyl methylcellulose resins; isobutylene-isoprene copolymer; mastic gum; oat gum; opopana
  • a preferred resin is Foral 85 hydrogenated rosin ester resin, available from Hercules.
  • the ink may include a colorant or dye, which provides color to the ink. If an ink is to be used on a white or light-colored food product, it is desirable for the ink to have a dark color, for better legibility of the mark. If an ink is to be used on a dark-colored food product, it may not be necessary to include a colorant in the ink.
  • the ink preferably contains a sufficient amount of the colorant that the ink has color, but not so much as to interfere with other desirable qualities, such as hot melt qualities or viscosity. Preferred inks contain about 0.1% to about 20% by weight colorant, and more preferably contain about 1% to about 10% by weight colorant.
  • colorants include beta carotene; b-apo-8′-carotenal; canthaxanthin; astaxanthin; brown algae extract; red algae; red algae extract; allspice oleoresin; FD&C Green no. 3; FD&C Green no. 3, aluminum lake; FD&C Green no. 3, calcium lake; FD&C Blue no. 1; FD&C Blue no. 2; FD&C Blue no. 1, aluminum lake; FD&C Blue no. 2, aluminum lake; FD&C Blue no. 1, calcium lake; FD&C Blue no. 2, calcium lake; FD&C Red no. 40; FD&C Red no. 40, calcium lake; FD&C Yellow no. 6; FD&C Yellow no.
  • a preferred colorant is Apocarotenal.
  • the ink may include a stabilizer, which inhibits oxidation of the ink components. Sufficient stabilizer should be included to inhibit oxidation, but not so much should be included that the other properties of the ink are adversely affected.
  • the ink preferably includes about 0.1% to about 2% by weight stabilizer, and more preferably contains about 0.5% to about 1% by weight stabilizer.
  • stabilizers examples include butylated hydroxyanisole (BHA); butylated hydoxytoluene (BHT); propyl gallate; tert-butyl hydroquinone (TBHQ); ethylenediaminetetraacetic acid (EDTA); methyl paraben; propyl paraben; benzoic acid.
  • BHA butylated hydroxyanisole
  • BHT butylated hydoxytoluene
  • TBHQ tert-butyl hydroquinone
  • EDTA ethylenediaminetetraacetic acid
  • methyl paraben propyl paraben
  • benzoic acid examples include Tenox BHA, available from Eastman Chemical.
  • the ink may include a dispersant and/or a surface tension modifier.
  • a sufficient quantity of these optional ingredients may be included in the ink to provide the desired property, e.g., the desired surface tension.
  • the ink preferably includes about 0.5% to about 5% by weight dispersant or surface tension modifier, and more preferably contains about 0.2% to about 1% by weight dispersant or surface tension modifier.
  • An example of a dispersant and/or surface tension modifier is lecithin.
  • the ink may include other conventional hot melt ink ingredients such as oils, flexibilizers, plasticizers, and other additives. Oils, flexibilizers, and plasticizers can reduce the viscosity of the inks. A sufficient quantity of these optional ingredients may be included in the ink to provide the desired viscosity.
  • oils, flexibilizers and plasticizers include glycerin; lecithin and modified lecithins; agar-agar; dextrin; diacetyl; enzyme modified fats; glucono delta-lactone; carrot oil; chincona extract; rapeseed oil; pectins; propylene glycol; peanut oil; sorbitol; acetophenone; brominated vegetable oil; polyoxyethylene 60 sorbitan mono stearate; olestra; castor oil; oiticia oil; 1,3 butylene glycol; coconut oil and its derivatives; corn oil; substituted benzoates; substituted butyrates; substituted citrates; substituted formates; substituted hexanoates; substituted isovalerates; substituted lactates; substituted propionates; substituted isobutyrates; substituted octanoates; substituted palmitates; substituted myristates; substituted oleates;
  • the inks generally are prepared by combining all of the ink ingredients except for the colorant; heating the resulting combination to a temperature above its melting point; and slowly stirring until the liquified combination is homogeneous. If a colorant is to be included, it is then added to the mixture with stirring, or dispersed into the molten materials. The molten ink is filtered to remove particles larger than 1 ⁇ m in size.
  • the printhead 10 of this printer includes a fill port 12 , a membrane cavity 14 , a pumping chamber 16 , a PZT (piezoelectric transducer) 18 , and an orifice 20 .
  • the ink is placed in the printhead through the fill port 12 ; the ink then passes through the membrane cavity 14 , where is it degassed.
  • the ink then flows into the pumping chamber 16 .
  • the printhead 10 is heated, so the ink is melted to a liquid state prior to being ejected from the ink jet printhead.
  • the liquid ink is ejected by activation of the PZT 18 .
  • This printer is known as a drop on demand printer since a droplet of ink is ejected each time the PZT material is activated.
  • Drop on demand printers are described in more detail in U.S. Pat. No. 5,265,315, which is hereby incorporated by reference in its entirety.
  • An example of a printer that can be used is the Markem 9096 printer, which has 96 ink jet orifices and a resolution of 96 DPI. In the 9096 printer, actuation of the PZT element associated with each orifice is digitally controlled.
  • the inks may be used to form marks on foods, or on other substrates.
  • the inks may be used to form marks on cheese, eggs, confectioneries, etc.
  • the ink to be used will depend on the adhesion, abrasion resistance, and packaging requirements of the food or non-food product.
  • compositions containing a food product and a preferred ink are edible.
  • An example of such a composition is a piece of cheese marked with an edible hot melt ink.
  • a hot melt ink was prepared that included: 48% by weight #1 Yellow Carnauba wax; 4% by weight White Beeswax; 37.5% by weight Foral 85 hydrogenated rosin ester resin; 0.5% by weight Tenox BRA; and 10% by weight Apocarotenal dispersion 20A.
  • a hot melt ink was prepared that included: 48% by weight #1 Yellow Carnauba wax; 4% by weight NF Beeswax; 37.5% by weight Foral 85 hydrogenated rosin ester resin; 0.5% by weight Tenox BHA; and 10% by weight Apocarotenal dispersion 20A.
  • a hot melt ink was prepared that included: 52.25% by weight #1 Yellow Carnauba wax; 42.75% by weight Foral 85 hydrogenated rosin ester resin; 5% by weight Apocarotenal dispersion 20A.
  • the viscosity of this ink at 135° C. is 22.4 centipoise.
  • a hot melt ink was prepared that included: 42% by weight Foral 85 hydrogenated rosin ester resin; 28% by weight #1 Yellow Carnauba wax; 24% by weight Hercolyn D hydrogenated rosin ester resin; and 6% by weight Apocarotenal dispersion 20A.
  • the viscosity of the ink at 135° C. is 22.4 centipoise.
  • These inks may be modified in order to change desired properties.
  • Yellow Carnauba Wax is relatively hard
  • beeswax is relatively soft. Changing the ratio of carnauba wax to beeswax to alter the flex and adhesion properties of the inks.
  • a relatively hard resin could be replaced by a relatively soft resin to change flex and adhesion properties.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Materials Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inks, Pencil-Leads, Or Crayons (AREA)
  • Ink Jet (AREA)
US10/005,015 2001-12-04 2001-12-04 Hot melt inks Abandoned US20030101902A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
US10/005,015 US20030101902A1 (en) 2001-12-04 2001-12-04 Hot melt inks
EP02789813A EP1451260B1 (fr) 2001-12-04 2002-11-21 Encres thermofusibles
DE60224568T DE60224568T2 (de) 2001-12-04 2002-11-21 Nach dem hot-melt-verfahren arbeitende tinten
AU2002352855A AU2002352855A1 (en) 2001-12-04 2002-11-21 Hot melt inks
PCT/US2002/037446 WO2003048260A1 (fr) 2001-12-04 2002-11-21 Encres thermofusibles
EP07024129A EP1914280B1 (fr) 2001-12-04 2002-11-21 Procédé de formation de marque sur un produit
DE60237049T DE60237049D1 (de) 2001-12-04 2002-11-21 Verfahren zur Erzeugung einer Markierung auf einem Produkt
US10/498,103 US7578874B2 (en) 2001-12-04 2002-11-21 Hot melt inks
US12/405,659 US8298327B2 (en) 2001-12-04 2009-03-17 Hot melt inks

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/005,015 US20030101902A1 (en) 2001-12-04 2001-12-04 Hot melt inks

Related Child Applications (3)

Application Number Title Priority Date Filing Date
US10/498,103 Continuation US7578874B2 (en) 2001-12-04 2002-11-21 Hot melt inks
PCT/US2002/037446 Continuation WO2003048260A1 (fr) 2001-12-04 2002-11-21 Encres thermofusibles
US10498103 Continuation 2002-11-21

Publications (1)

Publication Number Publication Date
US20030101902A1 true US20030101902A1 (en) 2003-06-05

Family

ID=21713697

Family Applications (3)

Application Number Title Priority Date Filing Date
US10/005,015 Abandoned US20030101902A1 (en) 2001-12-04 2001-12-04 Hot melt inks
US10/498,103 Expired - Lifetime US7578874B2 (en) 2001-12-04 2002-11-21 Hot melt inks
US12/405,659 Expired - Fee Related US8298327B2 (en) 2001-12-04 2009-03-17 Hot melt inks

Family Applications After (2)

Application Number Title Priority Date Filing Date
US10/498,103 Expired - Lifetime US7578874B2 (en) 2001-12-04 2002-11-21 Hot melt inks
US12/405,659 Expired - Fee Related US8298327B2 (en) 2001-12-04 2009-03-17 Hot melt inks

Country Status (5)

Country Link
US (3) US20030101902A1 (fr)
EP (2) EP1914280B1 (fr)
AU (1) AU2002352855A1 (fr)
DE (2) DE60224568T2 (fr)
WO (1) WO2003048260A1 (fr)

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040086603A1 (en) * 2002-06-26 2004-05-06 Mars, Incorporated Edible inks for ink-jet printing on edible substrates
US20050003055A1 (en) * 2003-06-20 2005-01-06 Baydo Robert A. Food grade colored fluids for printing on edible substrates
WO2006120227A1 (fr) * 2005-05-13 2006-11-16 Imaje S.A. Composition d'encre liquide ingérable ou alimentaire pour l'impression par jet d'encre
US20070231427A1 (en) * 2006-03-29 2007-10-04 Wm Wrigley Jr. Company Spray-formed confectionery product, apparatus and method
GB2438197A (en) * 2006-05-15 2007-11-21 Sun Chemical Bv Edible inks
US20080032011A1 (en) * 2005-07-01 2008-02-07 Sensient Colors Inc. Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof
US20080317914A1 (en) * 2004-06-10 2008-12-25 Sensient Imaging Technologies, Inc. Food grade ink jet inks for printing on edible substrates
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US20050158434A1 (en) 2005-07-21
US7578874B2 (en) 2009-08-25
WO2003048260A1 (fr) 2003-06-12
DE60237049D1 (de) 2010-08-26
EP1914280B1 (fr) 2010-07-14
US20090181222A1 (en) 2009-07-16
DE60224568T2 (de) 2008-04-30
US8298327B2 (en) 2012-10-30
EP1451260A1 (fr) 2004-09-01
EP1914280A1 (fr) 2008-04-23
EP1451260B1 (fr) 2008-01-09
EP1451260A4 (fr) 2005-11-30
AU2002352855A1 (en) 2003-06-17
DE60224568D1 (de) 2008-02-21

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