Ink jet printing system
View Patent ↗A system for printing on an edible substrate includes an inkjet printer and a jetting fluid. The fluid is suitable for use on an edible substrate, and has a desirable viscosity and surface tension.
1. A method comprising jetting a non-edible fluid from an inkjet printer onto a chocolate, a candy or a chip that is to be consumed, to form an edible print on the chocolate, candy or chip that is to be consumed; wherein the edible print contains less than 100 ppm by weight of any impurities that are not listed as safe direct food additive (GRAS) or are not everything added to food in the United States (EAFUS) listed.
2. The method of claim 1 , wherein the non-edible fluid has a viscosity of about 5 to about 25 cps.
3. The method of claim 1 , wherein the non-edible fluid has a viscosity of about 10 to about 14 cps.
4. The method of claim 1 , wherein the non-edible fluid comprises water.
5. The method of claim 1 , wherein the inkjet printer includes a pumping chamber, the pumping chamber being formed, at least in part, of metal, carbon, or silicon.
6. The method of claim 1 , wherein the printer includes a nozzle opening, the nozzle opening being defined in metal, carbon or silicon.
7. The method of claim 1 , wherein the printer has a nozzle opening of about 50 μm or less.
8. The method of claim 1 , wherein the printer has a resolution of about 100 dpi or greater.
9. The method of claim 1 , wherein the non-edible fluid is jetted at a temperature of about 50° C. or more.
10. The method of claim 1 , wherein the inkjet printer is a piezoelectric inkjet printer.
11. The method of claim 1 , wherein the inkjet printer is configured to jet at about 10 kHz or greater.
12. The method of claim 1 , wherein the edible print is formed by evaporating solvent of the non-edible fluid.
13. The method of claim 1 , further comprising making the non-edible fluid by adding a surfactant into a pre-fluid to adjust a surface tension of the pre-fluid.
14. The method of claim 13 , wherein a concentration of the surfactant in the non-edible fluid is from about 2 g/L to about 40 g/L.
15. The method of claim 13 , further comprising repeating the adding step until the surface tension of the non-edible fluid is from about 20 dynes/cm to about 40 dynes/cm.
16. The method of claim 13 , wherein the surface tension is reduced by at least about 25 percent.
17. The method of claim 13 , wherein the surfactant comprises polysiloxane.
18. The method of claim 17 , wherein the polysiloxane is selected from the group consisting of an ether-modified polydimethylsiloxane, a polyether-modified polydimethylsiloxane, a hydroxy-functional polydimethylsiloxane, an ester-modified polydimethylsiloxane, a polyester-modified polydimethylsiloxane, a polydimethylsiloxane, a octamethylcyclotetrasiloxane, a phenyl siloxane, a dimethicone, a silsesquioxane, a silicone wax, an alkylmethylsiloxane, a dimethicone copolyol, and mixtures thereof.
19. The method of claim 17 , wherein the polysiloxane comprises an ether-modified polydimethylsiloxane.