Hot melt inks

Abstract

A method for forming a mark on a food product is disclosed. The method includes: (a) heating an edible hot melt ink including a colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provide a mark on the food product.

What is claimed is:  
     
         1 . A method for forming a mark on a food product, the method comprising 
 (a) heating an edible hot melt ink including a colorant to a temperature sufficient to liquify the ink; and    (b) transferring the ink to a substrate to provide a mark on the food product.    
     
     
         2 . The method of  claim 1 , wherein the ink further comprises a wax.  
     
     
         3 . The method of  claim 2 , wherein the ink further comprises a resin.  
     
     
         4 . The method of  claim 1 , wherein the mark covers less than 90% of the surface of the food product.  
     
     
         5 . The method of  claim 1 , wherein the mark covers less than 75% of the surface of the food product.  
     
     
         6 . The method of  claim 1 , wherein the mark covers less than 50% of the surface of the food product.  
     
     
         7 . The method of  claim 1 , wherein the mark covers less than 25% of the surface of the food product.  
     
     
         8 . A method for forming a mark on a food product, the method comprising 
 (a) heating a hot melt ink including an edible colorant to a temperature sufficient to liquify the ink; and    (b) transferring the ink to a substrate to provide a mark on the food product.    
     
     
         9 . The method of  claim 8 , wherein the resolution of the mark is at least 50 DPI.  
     
     
         10 . The method of  claim 8 , wherein the resolution of the mark is at least 75 DPI.  
     
     
         11 . The method of  claim 8 , wherein the melting temperature of the ink is less than 100° C.  
     
     
         12 . The method of  claim 8 , wherein the melting temperature of the ink is less than 80° C.  
     
     
         13 . The method of  claim 8 , wherein the melting temperature of the ink is less than 60° C.  
     
     
         14 . The method of  claim 8 , wherein the melting temperature of the ink is less than 50° C.  
     
     
         15 . A composition comprising a food product, wherein at least a portion of the food product is marked with a hot melt ink, wherein the ink comprises a colorant, and wherein the ink consists essentially of edible components.  
     
     
         16 . The composition of  claim 15 , wherein the ink comprises a wax.  
     
     
         17 . The composition of  claim 15 , wherein the food product is an egg.  
     
     
         18 . The composition of  claim 15 , wherein the food product is a cheese.  
     
     
         19 . The composition of  claim 15 , wherein the food product is a fruit.  
     
     
         20 . The composition of  claim 15 , wherein the food product is a confectionery.  
     
     
         21 . A composition comprising a food product, wherein the food product has a mark formed from a hot melt ink, wherein the ink comprises an edible colorant.  
     
     
         22 . The composition of  claim 21 , wherein the melting point of the ink is less than 100° C.  
     
     
         23 . The composition of  claim 21 , wherein the melting point of the ink is less than 80° C.  
     
     
         24 . The composition of  claim 21 , wherein the melting point of the ink is less than 60° C.  
     
     
         25 . The composition of  claim 21 , wherein the melting point of the ink is less than 50° C.  
     
     
         26 . The composition of  claim 21 , wherein the resolution of the mark is at least 50 DPI.  
     
     
         27 . The composition of  claim 21 , wherein the resolution of the mark is at least 75 DPI.  
     
     
         28 . A hot melt ink comprising: 
 (a) a wax selected from the group consisting of carnauba wax and beeswax; and    (b) a colorant, wherein the ink consists essentially of edible components.    
     
     
         29 . The ink of  claim 28 , wherein the wax is carnauba wax.  
     
     
         30 . The ink of  claim 28 , wherein the wax is beeswax.  
     
     
         31 . The ink of  claim 28 , wherein the ink comprises a resin.  
     
     
         32 . The ink of  claim 31 , wherein the resin is a hydrogenated rosin ester resin.  
     
     
         33 . The ink of  claim 28 , wherein the ink comprises an antioxidant.  
     
     
         34 . The ink of  claim 28 , wherein the ink contains about 50% to about 99% by weight wax.  
     
     
         35 . The ink of  claim 34 , wherein the ink contains about 55% to about 75% by weight wax.  
     
     
         36 . The ink of  claim 34 , wherein the ink contains about 30% to about 50% by weight resin.  
     
     
         37 . A method for forming a mark on a food product, the method comprising: 
 (a) heating a hot melt ink including a colorant to a temperature sufficient to liquify the ink; and    (b) transferring the ink to a substrate to provide a mark on the food product, wherein the ink consists essentially of edible components.