Tunable directional color transition compositions and methods of making and using the same
Color change compositions that transition from a first to second color state upon application of an applied stimulus are provided. Also provided are substrates having the compositions on a surface thereof, as well as methods of making and using the compositions.
1. A method of preparing an edible color change composition, the method comprising combining a color former and a material selected from the group consisting of a food additive and a flavorant with a food-grade color developer wherein the food-grade color developer comprises carnuba wax combined with coconut oil or glycerol monostearate wax, wherein the color former transitions from a first color state to a second color state upon application of an applied stimulus.
2. The method according to claim 1 , wherein the material is a food additive.
3. The method according to claim 1 , wherein the material is a flavorant.
4. The method according to claim 1 , wherein the color former changes color in response to a phase transition of the color developer.
5. The method according to claim 1 , wherein the food-grade color developer further comprises beeswax.
6. The method according to claim 1 , wherein the color former is a thermochromic dye.
7. The method according to claim 1 , wherein the edible color change composition comprises two or more distinct leuco dyes.
8. The method according to claim 7 , wherein the two or more distinct leuco dyes exhibit opposing color transition characteristics in response to the same applied stimulus.
9. The method according to claim 1 , wherein one or more of the color former, the color developer, and the food-grade ingestible component is micro-encapsulated.
10. The method according to claim 1 , wherein the edible color change composition changes color in a time dependent manner.
11. The method according to claim 1 , wherein the edible color change composition changes color in a time and temperature dependent manner.