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公开(公告)号：US20090186121A1
公开(公告)日：2009-07-23
申请号：US12299146
申请日：2007-05-01
申请人： Andrea Hutchison , Karen Brimmer , Penny Martin , Gale Myers , Scott Liniger
发明人： Andrea Hutchison , Karen Brimmer , Penny Martin , Gale Myers , Scott Liniger
摘要： An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided.
摘要翻译： 用可食用底物增强剂处理并印刷图像的可食用底物。 提供了用可食用底物增强剂处理可食用底物并将图像印刷到经处理的可食用基材上的方法。
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公开(公告)号：US20090269447A1
公开(公告)日：2009-10-29
申请号：US12429735
申请日：2009-04-24
申请人： Karen Brimmer , Danny Thomas Lauff , Olaf C. Moberg , Christopher J. Rueb , William A. Hendrickson
发明人： Karen Brimmer , Danny Thomas Lauff , Olaf C. Moberg , Christopher J. Rueb , William A. Hendrickson
摘要： Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.
摘要翻译： 用于改变食物颜色的热触发着色剂，使用热触发着色剂改变食物颜色的方法，以及制备用于食物的热触发着色剂的方法。 热触发的着色剂可以包括包含具有熔点的载体和具有颜色的GRAS（通常被认为是安全的）第一食用着色剂的混合物，以及包封该混合物并掩蔽第一食品着色剂的颜色的涂层。 当热触发的着色剂暴露于大于载体熔点的温度时，载体熔化并释放第一食品着色剂，从而揭示第一食品着色剂的颜色。
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公开(公告)号：US10531681B2
公开(公告)日：2020-01-14
申请号：US12429735
申请日：2009-04-24
申请人： Karen Brimmer , Danny Thomas Lauff , Olaf C. Moberg , Christopher J. Rueb , William A. Hendrickson
发明人： Karen Brimmer , Danny Thomas Lauff , Olaf C. Moberg , Christopher J. Rueb , William A. Hendrickson
摘要： Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.
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