Abstract: 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.

Abstract: The invention is related to compositions for prevention against spoilage by moulds and yeasts comprising, as the only antimycotic agents, at least one compound selected from organic acids selected from the group consisting of caprylic acid, cinnamic acid, propionic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof, and at least one compound selected from plant of fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof. The invention is furthermore related to the use of such or similar compositions for protection of food or feed products from growth of moulds and yeasts as well as to food or feed products containing such compositions.

Abstract: A color coat is formed on a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec?1; (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° 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° C.

Abstract: A color coat is formed an a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.

Abstract: The present invention is directed to a decorated edible product comprising: a confectionery center, a non-chocolate edible surface, an edible color enhancement coating that is substantially gray colored disposed on at least a portion of the non-chocolate edible surface, and an edible image formed on at least a portion of the color enhancement coating, wherein the color enhancement coating substantially promotes the true colors of the edible image.

Abstract: The present invention is directed to a decorated edible product comprising: an intermediate product having a surface, an edible image printed on the surface of the intermediate product, and an image enhancing border positioned within or adjacent to the edible image.

Abstract: 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.

Abstract: An aqueous edible paint composition is disclosed which is useful for painting edible substrates, particularly fat-based edible substrates such as chocolate. Also described is a method of making the edible paint and a kit containing the edible paint and edible substrate.

Abstract: An ETL/EAI data warehouse management system and method for processing data by dynamically distributing the computational load across a cluster network of distributed servers using a master node and multiple servant nodes, where each of the servant nodes owns all of its resources independently of the other nodes.

Abstract: 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.

Abstract: 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.

Abstract: 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.