Mars, Incorporated

Bpsi Holdings, Inc.

Mars, Incorprated

Arun V Shastry

Thomas M Collins

Neil A Willcocks

James M Suttle

Alfred V Camporini

Eyal Ben-Yoseph

Jennifer Tomasso

William J Bellody, Jr

Eyal M Ben-Yoseph

Kevin L Rabinovitch

Ralph Lee

William Harding

Frank W Earis

Suresh S Narine

Eyal Ben-Joseph

Megan Walters

Diane C Kunkle

Pamela K Gesford

William J Bellody

Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Edibles comprising a high resolution image

The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

Indulgent edible composition

High resolution ink-jet printing on edibles and products made

The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22&#xb0; C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45&#xb0; C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45&#xb0; C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces.

Water based inks for printing on confectionery

High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Edible inks for ink-jet printing on edible substrates

Modifying the surface of an edible with a high polarity water-based glaze or Polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ink-jet images on edible substrate, such as a hard panned sugar shell confectionery.

Ink-jet printing on surface modified edibles and products made

Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ink-jet images on edible substrate, such as a hard panned sugar shell confectionery.

A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

Chocolate confectionery having high resolution printed images on an edible image-substrate coating

Multicolor registered images, formed from at least two component images, are printed on the surfaces of shaped edible pieces. Registration of the component images is maintained by applying the component images to a single image transfer surface from plural image application surfaces. The registered image is applied to a shaped edible piece from the image transfer surface in a single contact step.

Method and apparatus for forming multicolor registered images on edible pieces

Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Growing community of inventors

Franklin, TN, United States of America

Arun V Shastry