The most thorough green ink - edible ink
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It is well known that traditional printing inks are made of chemical raw materials, which will cause pollution to food after contact with food. If you use edible green ink as packaging printing, pollution can be minimized. Each component of the edible ink must meet the requirements of non-toxic foods, whether physical or chemical, the substances produced after contact with food should be harmless to the human body, in order to meet relevant domestic and international standards, such as the United States. FD&C (Federal Food, Drug, Cosmetics) Regulations, EU EEC (European Food and Drug Administration) standards and other relevant regulations.
Green inks are usually produced in accordance with standard procedures and are environmentally safe inks that are recognized by national specialized agencies and do not pose a hazard to human health and the ecological environment. The ink consists of four parts: pigment, binder, solvent and cosolvent. When developing edible inks, the first choice is edible pigments as coloring substances, such as natural pigments, which have a wide variety of colors and may even have nutritional value, or The therapeutic effect and safety can be trusted. The disadvantage is that most natural pigments are not stable enough, and the molecular structure may change when affected by acid, alkali, heat, etc., which may cause discoloration, fading or color loss.
However, the trend of green health is unstoppable, and people's attention to the pursuit of food safety has made the world's development of natural pigments stronger. In some countries, the amount of natural pigments has even exceeded artificial synthetic pigments. At present, most of the edible inks are mainly plant pigments such as red yeast red, anthocyanin, carmine, and curcumin.
The binder of the edible ink is composed of an oil, a solvent and an auxiliary agent thereof. Among them, vegetable oils such as peanut oil and salad oil are used as the oil, and the solvent may be liquid sugar. Edible inks are printed on food packaging and the environment in which they are stored varies with the way the food itself is stored. For example, some foods need to be frozen, while others do not need to be; some need to withstand high temperatures, or must be used in microwave ovens, all of which affect the choice of bonding agent.
In the traditional ink production system, additives are very important. Without the relevant effects of additives, the ink cannot form a stable system. The same is true for edible inks, such as thickeners, emulsifiers, defoamers, humectants, stabilizers, etc., to ensure the setting of the edible ink. Emulsifiers and hydrocolloid stabilizers act as stabilizers and thickeners in the ink. Alternative materials are lecithin, gum arabic, and the like.
For example, an edible ink using water, pigment, xanthan gum, sucrose or soybean oil as raw materials has stable performance and excellent viscosity, and does not change much under long-term storage. The ink in actual use has no delamination and no deterioration, and can be stored for at least one month without preservatives, and has good stability. The content of xanthan gum as a thickening emulsifier in the ink system directly affects the fluidity of the ink, and the amount should be precisely controlled.
One of the most important features in determining whether an edible ink can be applied to printing is thixotropy. The so-called thixotropy refers to a phenomenon in which the ink becomes thinner or thicker and the fluidity changes under the influence and influence of external force and external environmental factors. In the printing process, the ink will inevitably become thixotropic, resulting in product quality instability. Correct understanding of the thixotropy of the ink, taking countermeasures from the process and technology to overcome, to reduce the degree of thixotropic in ink printing, in order to better ensure the printing quality of the product.
The color rendering of red yeast red, gardenia blue, and gardenia yellow pigment is relatively stable to pH, and the color does not change under acidic and alkaline conditions. Experiments have shown that when the soybean oil content is about 33% of the total mass of the ink and the sucrose content is about 28%, the edible ink can exhibit a good effect by screen printing on the surface of the food.
As a printing material, when the ink is applied to food packaging, the principle of no migration must be observed. Food packaging should also not use traditional inks to ensure that the solvent in the ink after printing is completely volatilized, the ink is cured thoroughly and meets the corresponding standards in the application industry. In the current food plastic packaging printing, the use of environmentally friendly edible inks will not affect the environment, reduce occupational injuries in the printing industry, and will not pollute the contents of food.
With the diversification of printing methods and the development of inkjet printing, edible inkjet inks will become a new trend. The development of technology and changes in people's perceptions have made edible inks more and more popular and can be applied to a wider range of fields. When people are exposed to more edible ink printing products, it is just around the corner to experience the safety and environmental protection brought about by the revolution in edible printing materials.