A method of printing with coffee-based ink comprises providing a thermal ink-jet cartridge having a quantity of a coffee-based ink disposed within; receiving optical density data from a user via a touch-screen computerized interface, where the data describes an optical density of the coffee-based ink present within an ink-jet pod; and computing a customized droplet-size for the coffee-based ink in its current state within the thermal ink-jet cartridge. A suitable printing apparatus can include coffee-based ink in a cartridge, an image-processing system, an image processing module for determining, inter alia, droplet size and missing/defective nozzles, and a nozzle-compensation module. Suitable ink formulations are human-edible and aqueous.

A method of printing with coffee-based ink comprises providing a thermal ink-jet cartridge having a quantity of a coffee-based ink disposed within; receiving optical density data from a user via a touch-screen computerized interface, where the data describes an optical density of the coffee-based ink present within an ink-jet pod; and computing a customized droplet-size for the coffee-based ink in its current state within the thermal ink-jet cartridge. A suitable printing apparatus can include coffee-based ink in a cartridge, an image-processing system, an image processing module for determining, inter alia, droplet size and missing/defective nozzles, and a nozzle-compensation module. Suitable ink formulations are human-edible and aqueous.

The present disclosure provides beverages displaying an edible printed image and a method of preparing such beverages.

The present invention relates to the prevention of colour instability or colour fading. It is directed to the use of phloretin, a naturally derived colour stabilizer, as well as to a method of preventing colour instability or colour fading in a colored beverage or food product by including said stabilizer in said product.

The present invention relates to the prevention of colour instability or colour fading. It is directed to the use of phloretin, a naturally derived colour stabilizer, as well as to a method of preventing colour instability or colour fading in a colored beverage or food product by including said stabilizer in said product.

Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

Embodiments of the invention relate to edible ink formulations comprising a fluorophore (e.g. riboflavin phosphate), articles of manufacture (e.g. an ink-jet cartridge containing any edible ink formulation(s) disclosed herein), methods for printing on a edible substrates (e.g. food or beverage) using any edible ink formulation(s) disclosed herein. Methods for manufacturing the edible ink formulation are also provided.

A curcumin-containing composition has improved oral absorbability. An oral ingestion composition contains: (A) solid curcumin containing an amorphous body and/or an analog thereof; and (B) a solid water-soluble polymer which becomes viscous in an aqueous medium having a pH of 5 or more.

The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.