US 12,285,024 B2
Edible confectionery ink composition for 3D-printing
Hendrikus Mulder, Wormerveer (NL); Helen Cornelia Smit, Wormerveer (NL); and Jun Ma, Wormerveer (NL)
Assigned to Bunges Loders Croklaan B.V., Wormerveer (NL)
Appl. No. 17/617,962
Filed by Bunge Loders Croklaan B.V., Wormerveer (NL)
PCT Filed Jun. 8, 2020, PCT No. PCT/EP2020/065808
§ 371(c)(1), (2) Date Dec. 10, 2021,
PCT Pub. No. WO2020/249506, PCT Pub. Date Dec. 17, 2020.
Claims priority of application No. 19179726 (EP), filed on Jun. 12, 2019.
Prior Publication US 2022/0256883 A1, Aug. 18, 2022
Int. Cl. A23G 3/34 (2006.01); A23G 1/30 (2006.01); A23G 3/40 (2006.01)
CPC A23G 3/343 (2013.01) [A23G 1/305 (2013.01); A23G 3/0097 (2013.01); A23G 3/40 (2013.01); A23V 2002/00 (2013.01)] 9 Claims
 
1. An edible confectionery ink composition for 3D printing comprising from 20% to 75% by weight of sweetener, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises:
from 0% to 3% by weight of lauric acid; and
from 35% to 70% by weight of saturated fatty acid;
said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on a total weight of C8 to C24 fatty acids; and
a percentage of saturated fatty acid on a second position of triglyceride out of total saturated fatty acid from 8.0% to 40.0%;
and
wherein the fat composition has:
from 50 to 90 solid fat content at 10° C.; and
from 30 to 75 solid fat content at 20° C.; and
from 5 to 30 solid fat content at 30° C.; and
from 2 to 18 solid fat content at 35° C.;
measured on unstabilized fat according to ISO 8292-1; and
the fat composition is a blend of interesterified palm olein with shea stearin.