EDIBLE PRINT SUBSTRATES AND METHODS OF MAKING AND USING THE SAME
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include a base layer and a print layer. The base layer can include one or more starches, celluloses, dextrins, fats, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. The print layer can include one or more starches, celluloses, corn syrups or corn syrup solids, fats, humectants or plasticizers, or emulsifiers, or combinations thereof.
1 . An edible print substrate, comprising:
a base layer comprising a base formulation, comprising:
a starch;
a cellulose;
a dextrin;
a low melting point fat;
a high melting point fat; and
a print layer comprising a print formulation, comprising:
a starch;
a cellulose; and
a humectant or plasticizer.
2 . The edible print substrate of claim 1 , wherein the dextrin comprises a maltodextrin having a DE of between about 5 and about 20.
3 . The edible print substrate of claim 1 , wherein the low melting point fat comprises a melting point less than 120° F.
4 . The edible print substrate of claim 1 , wherein the high melting point fat comprises a melting point greater than 250° F.
5 . The edible print substrate of claim 1 , further comprising a second low melting point fat.
6 . The edible print substrate of claim 5 , wherein the base formulation comprises between about 1% and about 5% by weight of the low melting point fat, between about 1% and about 5% by weight of the second low melting point fat, and between about 0.5% and about 5% by weight of the high melting point fat.
7 . The edible print substrate of claim 1 , wherein the base formulation further comprises a coloring agent.
8 . The edible print substrate of claim 1 , wherein the base formulation further comprises a preservative.
9 . The edible print substrate of claim 1 , wherein the print formulation further comprises corn syrup solids.
10 . The edible print substrate of claim 1 , wherein the print formulation further comprises one or more lipids or triglycerides.
11 . The edible print substrate of claim 1 , wherein the pH of the base layer is between about 6 and about 8, and the pH of the print layer is between about 6 and about 8.
12 . A method of forming a multi-layer edible print substrate, comprising:
depositing a base formulation onto a carrier to form a base layer, wherein the base formulation comprises:
a starch;
a cellulose;
a dextrin; and
a low melting point fat;
a high melting point fat; and
depositing a print formulation to form a print layer, wherein the print formulation comprises:
a starch;
a cellulose; and
a humectant or plasticizer.
13 . The method of claim 12 , further comprising:
depositing an intermediate formulation to form an intermediate layer between the base layer and the print layer.
14 . The method of claim 12 , wherein the dextrin comprises a maltodextrin having a DE of between about 5 and about 20.
15 . The method of claim 12 , wherein the low melting point fat comprises a melting point less than 120° F.
16 . The method of claim 12 , wherein the high melting point fat comprises a melting point greater than 250° F.
17 . The method of claim 16 , further comprising a second low melting point fat.
18 . The method of claim 17 , wherein the base formulation comprises between about 1% and about 5% by weight of the low melting point fat, between about 1% and about 5% by weight of the second low melting point fat, and between about 0.5% and about 5% by weight of the high melting point fat.
19 . The method of claim 12 , wherein the print formulation further comprises corn syrup solids.
20 . A method of forming a multi-layer edible print substrate, comprising:
mixing base formulation components to form an emulsion, wherein the base formulation components comprise:
a starch;
a cellulose;
a dextrin; and
a low melting point fat;
a high melting point fat; and
subjecting the emulsion to reduced pressure to remove gas from the emulsion.