INTERFERENCE PIGMENTS

Abstract

The invention relates to interference pigments based on SiO.sub.2 flakes having a broad layer-thickness distribution, and to the use thereof in paints, coatings, powder coatings, plastics and in particular in cosmetic formulations and for colouring food and pharmaceutical products.

Claims

1. Interference pigment based on a substrate mixture, wherein the substrate mixture consists of SiO.sub.2 flakes, which SiO.sub.2 flakes have at least 4 different thicknesses, and which SiO.sub.2 flakes are coated with at least one high-refractive-index layer.

2. The interference pigment according to claim 1, wherein the SiO.sub.2 flakes have 4, 5, 6, 7 or 8 different layer thicknesses.

3. The interference pigment according to claim 1, wherein the SiO.sub.2 flakes differ in layer thicknesses by in each case at least 10 nm.

4. The interference pigment according to claim 1, wherein the layer thicknesses of the SiO.sub.2 flakes are from 100-1000 nm.

5. The interference pigment according to claim 1, wherein the substrate mixture contains at least 4 SiO.sub.2 flakes from the following group of SiO.sub.2 flakes: SiO.sub.2 flakes having a layer thickness of 360 nm SiO.sub.2 flakes having a layer thickness of 380 nm SiO.sub.2 flakes having a layer thickness of 400 nm SiO.sub.2 flakes having a layer thickness of 420 nm SiO.sub.2 flakes having a layer thickness of 440 nm SiO.sub.2 flakes having a layer thickness of 460 nm SiO.sub.2 flakes having a layer thickness of 480 nm SiO.sub.2 flakes having a layer thickness of 500 nm or SiO.sub.2 flakes having a layer thickness of 360 nm SiO.sub.2 flakes having a layer thickness of 380 nm SiO.sub.2 flakes having a layer thickness of 400 nm SiO.sub.2 flakes having a layer thickness of 420 nm SiO.sub.2 flakes having a layer thickness of 440 nm SiO.sub.2 flakes having a layer thickness of 460 nm SiO.sub.2 flakes having a layer thickness of 480 nm or SiO.sub.2 flakes having a layer thickness of 300 nm SiO.sub.2 flakes having a layer thickness of 320 nm SiO.sub.2 flakes having a layer thickness of 340 nm SiO.sub.2 flakes having a layer thickness of 360 nm SiO.sub.2 flakes having a layer thickness of 380 nm SiO.sub.2 flakes having a layer thickness of 400 nm SiO.sub.2 flakes having a layer thickness of 420 nm SiO.sub.2 flakes having a layer thickness of 440 nm or SiO.sub.2 flakes having a layer thickness of 300 nm SiO.sub.2 flakes having a layer thickness of 310 nm SiO.sub.2 flakes having a layer thickness of 340 nm SiO.sub.2 flakes having a layer thickness of 350 nm SiO.sub.2 flakes having a layer thickness of 370 nm SiO.sub.2 flakes having a layer thickness of 380 nm or SiO.sub.2 flakes having a layer thickness of 400 nm SiO.sub.2 flakes having a layer thickness of 420 nm SiO.sub.2 flakes having a layer thickness of 440 nm SiO.sub.2 flakes having a layer thickness of 460 nm SiO.sub.2 flakes having a layer thickness of 480 nm SiO.sub.2 flakes having a layer thickness of 500 nm SiO.sub.2 flakes having a layer thickness of 520 nm.

6. The intereference pigment according to claim 1, wherein the substrate mixture consists of the following SiO.sub.2 flakes: SiO.sub.2 flakes having a layer thickness of 360 nm SiO.sub.2 flakes having a layer thickness of 380 nm SiO.sub.2 flakes having a layer thickness of 400 nm SiO.sub.2 flakes having a layer thickness of 420 nm SiO.sub.2 flakes having a layer thickness of 440 nm SiO.sub.2 flakes having a layer thickness of 460 nm SiO.sub.2 flakes having a layer thickness of 480 nm SiO.sub.2 flakes having a layer thickness of 500 nm.

7. The interference pigment according to claim 1, wherein the substrate mixture is coated with at least one high-refractive-index layer having a refractive index of n>1.8.

8. The interference pigment according to claim 1, wherein the high-refractive-index layer is selected from the group consisting of metal oxides, BiOCl, metal hydroxides, metals, metal sulfides and mixtures thereof.

9. The interference pigment according to claim 1, wherein the high-refractive-index layer is selected from the group consisting of TiO.sub.2, Fe.sub.2O.sub.3, FeOOH, Fe.sub.3O.sub.4, ZrO.sub.2, SnO.sub.2, ZnO, BiOCl and mixtures thereof.

10. The interference pigment according to claim 1, wherein the flakes are coated with TiO.sub.2, Fe.sub.2O.sub.3, FeOOH, Fe.sub.3O.sub.4 or a mixture thereof.

11. The interference pigment according to claim 1, wherein the SiO.sub.2 flakes are coated with at least one high-refractive-index layer and at least one low-refractive-index layer.

12. The interference pigment according to claim 1, wherein the substrate mixture containing SiO.sub.2 flakes is coated with alternating layers of at least one high-refractive-index layer and at least one low-refractive index layer.

13. The intereference pigment according to claim 1, wherein the low-refractive-index layer is selected from the group consisting of SiO.sub.2, MgO, and MgO*SiO.sub.2.

14. The interence pigment according to claim 1, wherein the SiO.sub.2 flakes have a surface coating selected from the group consisting of: substrate mixture+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3 substrate mixture+FeOOH substrate mixture+Fe.sub.3O.sub.4 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+FeOOH substrate mixture+TiO.sub.2+Fe.sub.3O.sub.4 substrate mixture+TiO.sub.2+SiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+SiO.sub.2 substrate mixture+FeOOH+SiO.sub.2 substrate mixture+Fe.sub.3O.sub.4+SiO.sub.2 substrate mixture+TiO.sub.2+SiO.sub.2/Al.sub.2O.sub.3 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+Al.sub.2O.sub.3 substrate mixture+FeOOH+Al.sub.2O.sub.3 substrate mixture+Fe.sub.3O.sub.4+Al.sub.2O.sub.3 substrate mixture+Cr.sub.2O.sub.3 substrate mixture+SnO.sub.2 substrate mixture+SiO.sub.2 substrate mixture+ZrO.sub.2 substrate mixture+ZnO substrate mixture+TiO.sub.2+SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3+TiO.sub.2 substrate mixture+TiO.sub.2+MgO*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2+CaO*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2+B.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+SiO.sub.2+SnO.sub.2+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+Al.sub.2O.sub.3+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+Al.sub.2O.sub.3+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+MgO*SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+CaO*SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+Al.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+B.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+Fe.sub.2O.sub.3+MgO*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+CaO*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+Al.sub.2O.sub.3*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+Fe.sub.2O.sub.3+B.sub.2O.sub.3*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+Al.sub.2O.sub.3 +TiO.sub.2 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+MgO*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+CaO*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+Al.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+B.sub.2O.sub.3*SiO.sub.2+TiO.sub.2 substrate mixture+TiO.sub.2+SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2/Fe.sub.2O.sub.3+MgO*SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+MgO*SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+CaO*SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3*SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+B.sub.2O.sub.3*SiO.sub.2+TiO.sub.2/Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+MgO*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+CaO*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+Al.sub.2O.sub.3*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+TiO.sub.2+B.sub.2O.sub.3*SiO.sub.2+Fe.sub.2O.sub.3 substrate mixture+SnO.sub.2+TiO.sub.2 substrate mixture+SnO.sub.2+Fe.sub.2O.sub.3 substrate mixture+SnO.sub.2+FeOOH, and substrate mixture+SnO.sub.2+Fe.sub.3O.sub.4.

15. A process for the preparation of the interference pigment according to claim 1, comprising coating a mixture of SiO.sub.2 flakes having at least 4 different layer thicknesses with at least one high-refractive-index layer.

16. A product selected from the group consisting of paints, coatings, printing inks, security printing inks, plastics, ceramic materials, glazes, glasses, cosmetic formulations, pigment preparations, dry preparations, food colouring and pharmaceutical products colouring, comprising the interference pigments according to claim 1.

17. A formulation comprising the interference pigment according to claim 1.

18. The formulation according to claim 17, further comprising at least one constituent selected from the group consisting of absorbents, astringents, antimicrobial substances, antioxidants, antiperspirants, antifoaming agents, antidandruff active compounds, antistatics, binders, biological additives, bleaches, chelating agents, deodorants, emollients, emulsifiers, emulsion stabilisers, dyes, humectants, film formers, fillers, fragrances, flavours, insect repellents, preservatives, anticorrosion agents, cosmetic oils, solvents, oxidants, plant constituents, buffer substances, reducing agents, surfactants, propellant gases, opacifiers, UV filters, UV absorbers, denaturing agents, aloe vera, avocado oil, coenzyme Q10, green tea extract, viscosity regulators, perfume, vitamins, enzymes, trace elements, proteins, carbohydrates, essential fats, minerals, natural dyes, nature-identical dyes, vegetable black, acids, sugars, fats, flavour enhancers, dyes, flavours, sweeteners, colouring fruit extracts, colouring plant extracts, cocoa, wax, gum arabic, cellulose, cellulose derivatives, starch, spirulina, albumen, albumen derivatives and carrageenan.

Description

EXAMPLES

Example 1

[0244] 100 g of a mixture of SiO.sub.2 flakes (particle size 5-50 μm) of the composition

[0245] 12.5% of SiO.sub.2 flakes having a particle thickness of 360 nm

[0246] 12.5% of SiO.sub.2 flakes having a particle thickness of 380 nm

[0247] 12.5% of SiO.sub.2 flakes having a particle thickness of 400 nm

[0248] 12.5% of SiO.sub.2 flakes having a particle thickness of 420 nm

[0249] 12.5% of SiO.sub.2 flakes having a particle thickness of 440 nm

[0250] 12.5% of SiO.sub.2 flakes having a particle thickness of 460 nm

[0251] 12.5% of SiO.sub.2 flakes having a particle thickness of 480 nm

[0252] 12.5% of SiO.sub.2 flakes having a particle thickness of 500 nm

[0253] 12.5% of SiO.sub.2 flakes having a particle thickness of 360 nm

in 2000 ml of demineralised water are warmed to 75° C. with stirring. The pH of the suspension is then adjusted to 2.2 using hydrochloric acid (15% HCl). 360 g of a TiOCl.sub.2 solution (400 g of TiCl.sub.4/) are metered in at a metering rate of 2.0 ml/min at constant pH until the colour end point (silver) has been reached, during which the pH is kept constant at 2.2 by simultaneous dropwise addition of 32% sodium hydroxide solution (30% KOH). When the addition is complete, the mixture is stirred for a further 10 min, the suspension is filtered off with suction and washed with deionised water until salt-free. After drying at 120° C., the pigment is calcine at 850° C. for 45 min, giving a silver-white interference pigment mixture with a subtle interference rosé shade, excellent gloss and pure-white mass tone.

Example 2

[0254] 100 g of a mixture of SiO.sub.2 flakes (particle size 5-50 μm) of the composition

[0255] 20% of SiO.sub.2 flakes having a particle thickness of 320 nm

[0256] 20% of SiO.sub.2 flakes having a particle thickness of 380 nm

[0257] 20% of SiO.sub.2 flakes having a particle thickness of 420 nm

[0258] 20% of SiO.sub.2 flakes having a particle thickness of 460 nm

[0259] 20% of SiO.sub.2 flakes having a particle thickness of 500 nm

with 2000 ml of deionised water are warmed to 75° C. with stirring. The pH is adjusted to 1.8 by dropwise addition of SnCl.sub.4 solution (22 g/l). The remainder of 100 ml of SnCl.sub.4 solution (22 g/l) is subsequently metered in, during which the pH is kept constant at 1.8 using 32% sodium hydroxide solution. When the addition is complete, the mixture is stirred for a further 10 min. 345 ml of a TiOCl.sub.2 solution (400 g of TiCl.sub.4/) are then metered in at constant pH until the colour end point (silver) has been reached, during which the pH is kept constant at 1.8 by simultaneous dropwise addition of 32% sodium hydroxide solution. When the addition is complete, the mixture is stirred for a further 10 min, the suspension is filtered off with suction and washed with deionised water until salt-free. After drying at 120° C., the pigment is calcined at 850° C. for 45 min, giving an intensely coloured blue interference pigment having a subtle flop into reddish and a pure-white mass tone.

Example 3

[0260] 100 g of a mixture of SiO.sub.2 flakes (particle size 5-50 μm) of the composition

[0261] 5% of SiO.sub.2 flakes having a particle thickness of 300 nm

[0262] 10% of SiO.sub.2 flakes having a particle thickness of 320 nm

[0263] 10% of SiO.sub.2 flakes having a particle thickness of 340 nm

[0264] 25% of SiO.sub.2 flakes having a particle thickness of 360 nm

[0265] 25% of SiO.sub.2 flakes having a particle thickness of 380 nm

[0266] 10% of SiO.sub.2 flakes having a particle thickness of 400 nm

[0267] 10% of SiO.sub.2 flakes having a particle thickness of 420 nm

[0268] 5% of SiO.sub.2 flakes having a particle thickness of 440 nm

with 1500 ml of deionised water are warmed to 75° C. with stirring. An FeCl.sub.3 solution (FeCl.sub.3 content: 5.4%) is added dropwise at a rate of 0.5 ml/min with a vigorous stirring at 75° C. and pH 3.0. The pH is kept constant by addition of dilute NaOH. After addition of 1100 ml, the product is filtered, washed with demineralised water until neutral, dried and calcined at 800° C. for 30 min, giving an interference pigment changing subtly between copper and gold and having an attractive rosé powder colour.

USE EXAMPLES

Example A1

Sugar-Coated Products—Shellac Application

[0269] Shellac (Capol® 425, Capol GmbH) is mixed with 2 parts of ethanol (food grade, min. 90% by vol.). 2-8% of interference pigment from Example 1 are subsequently added and mixed. The glossed, sugar-coated products are then introduced into a conventional coating pan. Between 5 g and 20 g/kg of the mixture prepared above are then applied over the products rotating in the pan.

[0270] After a few minutes, drying air is directed over the products.

[0271] Sugar dragees having an additional silver-white gloss on the surface are obtained.

Example A2

Products Coated with Dark Chocolate—Application with Gum Arabic

[0272] Gum arabic solution (Capol 254, Capol GmbH) is mixed with 2-10% of interference pigment from Example 1. The non-glossy, chocolate-coated products are then introduced into a conventional coating pan. Between 5 g and 10 g/kg of the gum arabic solution are then applied over the products rotating in the pan to the products rotating in the pan. After a few minutes, drying air is directed over the products.

[0273] Chocolate dragees having a silver-white gloss on the surface are obtained.

Example A3

Sugar-Coated, White Chewing Gum—Film Coating

[0274] Preparation of the film coating solution:

[0275] 5% of HPMC film coating powder compound (Biogrund GmbH) are firstly mixed into 25% of ethanol (food grade, min 90% by vol.). 70% of cold water is then added. The mixture is stirred until the HPMC compound has completely dissolved.

[0276] 2-10% of interference pigment from Example 1 are then added to the solution prepared in this way.

[0277] The chewing gums are introduced into a coating pan and set in rotation. The coating pan here must be provided with suitable baffles. A two-component spray gun or spray system is positioned in front of the opening of the coating pan. The requisite drying air is switched on.

[0278] Depending on the desired colour effect, 30-80 g/kg of the film coating solution are applied to the chewing gums by means of the spray gun

[0279] White chewing gums having an additional, white gloss effect on the surface are obtained.

Example A4

Preparation of Hard Caramels

[0280]

TABLE-US-00001 Raw material % Sources of supply: Sugar 41% Südzucker Water 17.118% Glucose syrup 41% of C* Sweet Cerestar, Krefeld Interference pigment 0.082% (0.1% based from Example 1 on the casting composition) E 104 dil. 1:100 0.4% of Sikovit BASF, Ludwigshafen Flavour 0.4% (banana Dragaco, Holzminden 9/030388)

[0281] The sugar is heated to 100° C. with the water, and glucose syrup is then added. The solution is subsequently heated to 145° C. After addition of the interference pigment, the colour solution and the flavour, the caramel solution is poured into greased moulds using a funnel. Finally, the mixture is allowed to cool for two hours. The interference pigment can either be mixed with the sugar or added as a mixture with the glucose syrup. This variant contains no acid since the caramelisation would consequently be too strong.

[0282] Yellow, transparent hard caramels having an additional silver-white gloss effect in the product itself are obtained.

Example A5

Preparation of Gelatine Articles

[0283]

TABLE-US-00002 Raw material % Sources of supply: Water 10.48% Sugar 31.45% Südzucker Glucose syrup 31.45% Cerestar, Krefeld of C*Sweet Interference pigment  0.38% from Example 1 (0.4% based on the pouring composition) Citric acid dil. 1:1  2.51% Merck KGaA, Darmstadt Gelatine  7.86% DGF, Eberbach of 260 Bloom Water 15.748%  Flavour 0.122% Dragoco, Holzminden (blackcurrant 9/695750)

[0284] Firstly, the gelatine is softened with double the amount of water at 60° C. Sugar and water are heated to 100° C., and the glucose syrup is then added. The mixture is heated further to 120° C. and then allow to cool to about 85° C. The interference pigment from Example 1, the citric acid, the flavour and the gelatine solution are stirred in, and the degassed gelatine mixture is filled into greased moulds using the funnel. The product is allow to cool for about 16 hours.

Further Embodiments

[0285] The interference pigment from Example 1 or Example 3 can again either already be mixed directly with the sugar or introduced with the glucose syrup. [0286] Instead of pouring into moulds, the traditional technique with negative moulds in moulding powder can also be used here for the production of gelatine articles.

[0287] White fruit-gum products having an additional silver-white gloss effect in the product are obtained.

Example A6

Coating Von Tablets

[0288] a) Starting weight 1 kg of white tablets d=8 mm, G=200 mg

TABLE-US-00003 Solution for film coating:  6% Sepifilm ™ Seppic Lp10 (mixture of hydroxypropyl- methylcellulose, stearic acid and microcrystalline cellulose  5% Interference pigment from Example 1 89% Water

[0289] Total amount applied: 200 g

[0290] This corresponds to 1.2 mg of polymer/cm.sup.2 of tablet surface

[0291] Preparation of the film coating solution: [0292] The interference pigment from Example 1 is stirred into water. Any additional dyes are subsequently added. Finally, the film former (HPMC) is scattered into the suspension. Due to the increasing viscosity, the stirring speed must also be increased accordingly. After about 40-60 minutes, the HPMC has completely dissolved and the solution can then be sprayed onto the tablets. [0293] The spray application is carried out by means of customary standard coating methods.

[0294] White tablets having a glossy white film coating on the surface are obtained.

Example A7

Tablets

[0295] Preparation:

[0296] The colouring of tablets is carried out by means of the so-called film coating process, in which aqueous application solutions (systems with film formers, plasticisers, etc.) are sprayed continuously onto the tablets rotating in so-called coaters.

Example A7.1

[0297] Product to the coloured: white tablets Composition of the coating solution:

TABLE-US-00004 Percentage Source Component proportion of supply Interference 5% pigment from Example 1 Sepifilm ™ 050 5% Seppic Sepisperse ™ 0.5%   Seppic Dry Blue Water 89.5%  

[0298] Application rate: 15-20 g/kg of product Blue tablets having a glossy white film coating on the surface are obtained.

Example A7.2

[0299] Product to be coloured: white tablets Composition of the coating solution:

TABLE-US-00005 Percentage Source Component proportion of supply Interference  3% pigment from Example 1 Opadry ® II,  5% Colorcon transparent Water 92%

[0300] Application rate: 5-10 g/kg of product

[0301] White tablets having a glossy white film coating on the surface are obtained.

Example A7.3

[0302] Product to be coloured: white tablets

[0303] Composition of the coating solution:

TABLE-US-00006 Percentage Source Component proportion of supply Interference 5% pigment from Example 1 Aquapolish, 6% Biogrund transparent Sepisperse Dry 0.5%   Seppic Black F Water 89% 

[0304] Application rate: 5-10 g/kg of product

[0305] Silver-coloured tablets having a glossy film coating on the surface are obtained

Example A7.4

[0306] Product to be coloured: white tablets

[0307] Composition of the coating solution:

TABLE-US-00007 Percentage Source Component proportion of supply Interference  5% pigment from Example 3 Sepifilm ™ 050  5% Seppic Water 90%

[0308] Application rate: 20-25 g/kg of product

[0309] The amount of application solution here depends both on the desired, effect and also on the polymer application rate required.

[0310] White tablets having a copper-gold, glossy film coating on the surface are obtained

Example A8

Eye Shadow Gel

[0311] Phase A

TABLE-US-00008 Raw material Source of supply INCI [%] Interference Merck 15.00 pigment from KGaA/Rona ® Example 2 Micronasphere ® M Merck MICA, SILICA 8.00 KGaA/Rona ® Carbopol Ultrez 21 Noveon ACRYLATES/C10- 0.40 30 ALKYL ACRYLATE CROSSPOLYMER Citric acid Merck CITRIC ACID 0.00 monohydrate KGaA/Rona ® Water AQUA (WATER) to 100

[0312] Phase B

TABLE-US-00009 Raw material Source of supply INCI [%] Glycerin Merck KGaA/Rona ® GLYCERIN 3.00 Preservative q.s. Triethanolamine TRIETHANO- 0.70 LAMINE Water AQUA (WATER) 13.00

[0313] Phase C

TABLE-US-00010 Raw material Source of supply INCI [%] Lubrajel DV PROPYLENE 5.00 GLYCOL, POLYGLYCERYL- METHACRYLATE

[0314] Preparation:

[0315] Disperse interference pigment and Micronasphere® in the water of phase A. Acidify with a few drops of citric acid in order to lower the viscosity, scatter in Carbopol with stirring. After complete dissolution, slowly stir in the pre-dissolved phase B and subsequently phase C. Finally, adjust the pH to between 7.0-7.5.

Example A9

Powder Eye Shadow

[0316] Phase A

TABLE-US-00011 Raw material Source of supply INCI [%] Interference 30.00 pigment from Example1 Talc TALC 49.50 Magnesium Merck KGaA/Rona ® MAGNESIUM 2.50 stearate STEARATE Potato starch Suedstaerke GmbH SOLANUM 7.50 TUBEROSUM (POTATO STARCH)

[0317] Phase B

TABLE-US-00012 Raw material Source of supply INCI [%] Isopropyl stearate Cognis GmbH ISOPROPYL 9.34 STEARATE Cetyl palmitate Merck KGaA/Rona ® CETYL PALMITATE 0.53 Ewalin 1751 H. Erhard Wagner PETROLATUM 0.53 GmbH Propyl 4- Merck KGaA/Rona ® PROPYLPARABEN 0.10 hydroxybenzoate

[0318] Preparation:

[0319] Combine and pre-mix constituents of phase A. Subsequently add the molten phase B dropwise to the powder mixture with stirring. The powders are pressed at 40-50 bar.

[0320] Suntest:

[0321] In order to assess the light stability, half of the compact powder is covered during the exposure. The powders are then introduced into the Suntest (manufacturer: Hereaus Suntest CPS, 72 W/m.sup.2 xenon lamp) for 8 hours. After exposure for 8 hours, no discoloration of the powder in the Suntest is observed. The silver-white pigment is absolutely light-stable.

Example A10

Lipstick

[0322] Phase A

TABLE-US-00013 Raw material Source of supply INCI [%] Interference pigment 12.00 from Example 2 Ronastar® Purple Merck KGaA/Rona® Calcium Aluminum 3.00 Sparks Borosilicate, CI77891 (Titanium dioxide), Silica, Tin Oxide

[0323] Phase B

TABLE-US-00014 Raw material Source of supply INCI [%] Beeswax Merck KGaA/Rona ® Cera Alba (Beeswax) 8.75 Paracera C44 Paramelt COPERNICIA 5.25 CERIFERA (CARNAUBA WAX), CERESIN Adeps Lanae Henry Lamotte LANOLIN 3.50 GmbH Isopropyl Cognis GmbH Isopropyl Myristate 5.60 myristate Paraffin Merck KGaA/Rona ® PARAFFINUM 2.10 viscous LIQUIDUM (MINERAL OIL) Castor oil Henry Lamotte RICINUS COMMUNIS 59.65 GmbH (CASTOR OIL) Oxynex ® Merck KGaA/Rona ® PEG-8, 0.05 K liquid TOCOPHEROL, ASCORBYL PALMITATE ASCORBIC ACID, CITRIC ACID Propyl 4- Merck KGaA/Rona ® PROPYLPARABEN 0.10 hydroxy- benzoate

[0324] Preparation:

[0325] The constituents of phase B are heated to 75° C. and melted. The pigments of phase A are added, and everything is stirred well. The lipstick composition is then stirred for 15 minutes in the casting apparatus heated to 65° C. The homogeneous melt is poured into the casting mould which is pre-warmed to 55° C. The moulds are subsequently cooled, and the cold castings are removed. After warming of the lipsticks to room temperature, the lipsticks are briefly flame-treated.

Example A11

Nail Varnish

[0326]

TABLE-US-00015 Raw material Source of supply INCI [%] Interference 2.00 pigment from Example 2 Nailsyn ® Merck CI 77163 (Bismuth 1.00 Sterling 60 KGaA/Rona ® Oxychloride), Butyl Silver Acetate, Nitrocellulose, Isopropyl Alcohol, Ethyl Acetate, Stearnalkonium Hectorite Thixotropic Durlin/Bergerac BUTYL ACETATE, 97.00 nail varnish NC ETHYL ACETATE base 155 NITROCELLULOSE, ACETYL TRIBUTYL CITRATE, PHTHALIC ANHYDRIDE/ TRIMELLITIC ANHYDRIDE/GLYCOL S COPOLYMER, ISOPROPYL ALCOHOL, STEARALKONIUM HECTORITE, ADIPIC ACID/FUMARIC ACID/PHTHALIC ACID/TRICYCLODECA NE DIMETHANOL COPOLYMER, CITRIC ACID

[0327] Preparation:

[0328] The pigment and Nailsyn® Sterling 60 Silver are weighed out together with the varnish base, mixed well by hand using a spatula and subsequently stirred at 1000 rpm for 10 min.

Example A12

Volume Mascara

[0329] Phase A

TABLE-US-00016 Raw material Source of supply INCI [%] Interference pigment 10.00 from Example 3 Ronaflair ® Silk Mica Merck MICA 2.00 KGaA/Rona ®

[0330] Phase B:

TABLE-US-00017 Raw material Source of supply INCI [%] Dow Corning ® 556 Dow Corning PHENYL 2.00 TRIMETHICONE Tegosoft ® CT Degussa- Caprylic Capric 2.50 Goldschmidt AG Triglyceride Syncrowax ™ Croda GmbH TRIBEHENIN 3.50 HRC Tegin ® M Degussa- Glyceryl Stearate 3.50 Goldschmidt AG Beeswax Merck CERA ALBA 3.00 KGaA/Rona ® (BEESWAX) Stearic acid Merck STEARIC ACID 5.00 KGaA/Rona ® Phenonip™ Nipa Laboratorien PHENOXYETHANOL, 0.80 GmbH BUTYLPARABEN, ETHYLPARABEN, PROPYLPARABEN, METHYLPARABEN RonaCare ® tocopherol Merck Tocopherol Acetate 0.50 acetate KGaA/Rona ® Dermacryl ® 79 Amerchol ACRYLATES/OCTYL- 3.50 ACRYLAMIDE COPOLYMER

[0331] Phase C

TABLE-US-00018 Raw material Source of supply INCI [%] Water AQUA (WATER) 59.15 (demineralised) AMP Ultra ® Angus Chemie AMINOMETHYL 1.25 PC 1000 GmbH PROPANOL 1,3-Butanediol Merck BUTYLENE GLYCOL 1.00 KGaA/Rona ® RonaCare ® Merck UREA, DISODIUM 0.50 Biotin Plus KGaA/Rona ® PHOSPHATE, BIOTIN, CITRIC ACID

[0332] Phase D

TABLE-US-00019 Raw material Source of supply INCI [%] German ™ ISP Global IMIDAZOLIDINYL 0.30 115 Technologies UREA Water (demineralised) AQUA (WATER) 1.50

[0333] Preparation:

[0334] Melt all constituents of phase B apart from Demacryl 79 together at about 85° C., add Demacryl 79 with stirring and stir for 20 min until everything has homogeneously dispersed. Heat the constituents of phase C to about 85° C. Stir the interference pigment of phase A into phase C. Add phase C to phase B, continue stirring and homogenise at 8000 rpm for 1 min using an Ultra-Turrax T25. Allow to cool with stirring, and add phase D at 40° C.

Example A13

Soap

[0335]

TABLE-US-00020 Source Raw material of supply INCI [%] Interference 1.50 pigment from Example 1 Ronastar ® Noble Merck Calcium Aluminum 0.50 Sparks KGaA/ Borosilicate, Silica, CI Rona ® 77891 (Titanium Dioxide), Tin Oxide Transparent Jean SODIUM 98.00 soap base Charles PALMATE, (USA) SODIUM LAURETH SULFATE, SODIUM STEARATE, SODIUM MYRISTATE, SODIUM COCOYL ISETHIONATE, TRIETHANO- LAMINE, AQUA (WATER), GLYCERIN, SORBITOL, PROPYLENE GLYCOL, FRAGRANCE

[0336] Preparation:

[0337] All constituents are mixed homogeneously.

Example A14

Ice Cream on a Stick Coated with Dark Chocolate

[0338]

TABLE-US-00021 (1) Fat coating: 99.97% of fat compound (vegetable fat, Kerry GmbH sugar, lecithin, flavour) 0.03% of vegetable black (E153) Roha Ltd. (2) Interference pigment from Example 1

[0339] Brief dipping of the ice cream product (about upper third to middle) into the pre-coloured and warmed fat coating (1).

[0340] After withdrawal and brief dripping-off of the excess fat, the interference pigment is applied or sprayed uniformly onto the still-liquid ice cream surface by means of a pneumatic powder sprayer.

[0341] During this operation, the interference pigment is fixed on the surface by the fat which has now solidified completely. Application by means of a pneumatic application method gives a very uniform, high-gloss interference effect on the product surface at the same time as a very low dosing.

Example A15

Ice Cream on a Stick Coated with Dark Chocolate

[0342]

TABLE-US-00022 (1) Fat coating: 99.97% of fat compound (vegetable fat, sugar, lecithin, flavour) Kerry GmbH 0.03% of 52% Carmine Red lake (E120) Fiorio Colori

[0343] (2) Interference Pigment from Example 1

[0344] Brief dipping of the ice cream product (about upper third to middle) into the pre-coloured and warmed fat coating (1).

[0345] After withdrawal and brief dripping-off of the excess fat, the interference pigment is applied or sprayed uniformly onto the still-liquid ice cream surface by means of a pneumatic powder sprayer.

[0346] During this operation, the interference pigment is fixed on the surface by the fat which has now solidified completely. Application by means of a pneumatic application method gives a very uniform, high-gloss interfereence effect on the product surface at the same time as a very low dosing.

Example A16

Muffin with Coating (Dark Cocoa Glaze)

[0347] (1) Coating with dark cocoa fat glaze

[0348] (2) direct application of the interference pigment analogously to Example A15 before solidification of the fat glaze.

[0349] A very uniform application is achieved by means of a pneumatic method.

Example A17

Fixing of Interference Pigments on Food Surfaces of by Means of Gum Arabic Solution

[0350] a) Gum arabic solution

[0351] 10% of gum arabic (Roeper GmbH)

[0352] 15% of ethanol (96% by vol., Merck GmbH)

[0353] 75% of water

[0354] Application to sugar dragees: 1%

[0355] Subsequent addition of pigment: 2% (interference pigment from Example A15)

[0356] b) Gum arabic solution

[0357] 10% of gum arabic (Roeper GmbH)

[0358] 15% of ethanol (96% by vol., Merck GmbH)

[0359] 75% of water

[0360] Application to chocolate dragees: 0.8%

[0361] Subsequent addition of pigment: 1.8% (interference pigment from Example 3)

[0362] c) Gum arabic solution

[0363] 12% of gum arabic (Roeper GmbH)

[0364] 14% of ethanol (96 Vol.-1%, Merck GmbH)

[0365] 74% of water

[0366] Application to chocolate-coated cereal sugar dragees: 1.2%

[0367] Subsequent addition of pigment: 2.1% (interference pigment from Example 3)

[0368] d) Gum arabic solution

[0369] 10% of gum arabic (Roeper GmbH)

[0370] 15% of ethanol (96vol %, Merck GmbH)

[0371] 8% of interference pigment from Example 1

[0372] 68% of water

[0373] Spray application to chocolate bars by means of airbrush

Example A18

Fat-Containing Coating on Ice Cream

Example A18.1

[0374]

TABLE-US-00023 Fat compound 264-04-04 91% (vegetable fat, sugar, lecithin (Kerry) flavour) Interference pigment from  7% Example 1 Cocoa (powder, high fat)  2% (Stollwerck GmbH) 100% 

[0375] All components are mixed in the molten fat.

Example A18.2

[0376]

TABLE-US-00024 Fat compound 264-04-04 86% (vegetable fat, sugar, lecthin (Kerry) flavour) Interference pigment from  8% Example 1 Cocoa (powder, high fat)  6% (Stollwerck GmbH) 100% 

[0377] All components are mixed in the molten fat.

Example A18.3

[0378]

TABLE-US-00025 Fat compound 264-04-04 84% (vegetable fat, sugar, lecthin (Kerry) flavour) Interference pigment from  8% Example 1 β-Carotin 32107  2% (Wild GmbH) Cocoa (powder, high fat)  6% (Stollwerck GmbH) 100% 

[0379] All components are mixed in the molten fat.

Example A18.4

[0380]

TABLE-US-00026 Fat compound 264-04-04 83.6% (vegetable fat, sugar, lecthin (Kerry) flavour) Interference pigment from    8% Example 1 β-Carotin 32107    2% (Wild GmbH) Paprika - oil-soluble color  0.4% extract 32102 (Wild GmbH) Cocoa (powder, high fat)    6% (Stollwerck GmbH) 100% 

[0381] All components are mixed in the molten fat.

Example A18.5

[0382]

TABLE-US-00027 Fat compound 264-04-04 86% (vegetable fat, sugar, lecthin (Kerry) flavour) Interference pigment from  8% Example 3 β-Carotin 32107  1% (Wild GmbH) Cocoa (powder, high fat)  5% (Stollwerck GmbH) 100% 

[0383] All components are mixed in the molten fat.

Example A19

Decoration of Bakery Products with a Fat-Containing Coating

[0384]

TABLE-US-00028 Fat compound 264-04-04 90% (vegetable fat, sugar, lecthin (Jancke GmbH) flavour) Interference pigment from  8% Example 1 Cocoa (powder, high fat)  2% (Stollwerck GmbH) 100% 

[0385] All components are mixed in the molten fat.

Example A20

Decoration of Chocolates with a Fat-Containing Coating

[0386]

TABLE-US-00029 Fat compound 264-04-04 90% (vegetable fat, sugar, lecthin (Jancke GmbH) flavour) Interference pigment from  8% Example 1 Cocoa (powder, low fat)  2% (Barry Callebaut) 100% 

[0387] All components are mixed in the molten fat.

Example A21

Edible Gloss Lacquer

Example A21.1

Golden Decoration Film in Vodka Liqueur, White, Transparent

[0388] Lacquer base (A):

TABLE-US-00030 45% of ethanol (96% by vol.) (Merck KGaA) 48.3% of water 6% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals)

[0389] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer).

[0390] After a few minutes, the cellulose has dissolved sufficiently.

TABLE-US-00031   0.1% of silicon dioxide (Aerosil ® 200F, Evonik GmbH) can now be added to the solution 0.4% of sweetener solution (aspartame, acesulfame K) 0.2% of vanilla flavour (Döhler GmbH) 85% of lacquer base (A) 15% of interference pigment from Example 3

[0391] Use:

[0392] Lacquer/pigment suspension is placed in a transparent drinking glass. The lacquer is then distributed homogeneously on the inside by shaking and agitation. After drying of the lacquer, the drink can be poured in. The lacquer dissolves slowly and at the same time releases the interference pigment, which is very easy to see optically in the drink.

Example A21.2

Strawberry Sparkling Wine+Red-Gold Effect

[0393] Lacquer base (B):

TABLE-US-00032 45% of ethanol (96% by vol.) (Merck KGaA) 48.9% of water 6% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals)

[0394] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer)

[0395] After a few minutes, the cellulose has dissolved sufficiently.

TABLE-US-00033   0.1% of strawberry flavour (Döhler GmbH) 88% of lacquer base (B) 12% of interference pigment from Example 3

[0396] Use:

[0397] Lacquer/pigment suspension is placed in a transparent drinking glass.

[0398] The lacquer is then distributed homogeneously on the inside by shaking and agitation. After drying of the lacquer, the drink can be poured in. The lacquer dissolves slowly and at the same time releases the interference pigment, which is very easy to see optically in the drink.

Example A21.3

Silver Effect in Blue Curacao

[0399] Lacquer base (C):

TABLE-US-00034 45% of ethanol (96% vol.) (Merck KGaA) 51% of water 4% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals) The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer) 90% of lacquer base (C) 10% of interference pigment from Example 1

[0400] Use:

[0401] Lacquer/pigment suspension is placed in a transparent drinking glass.

[0402] The lacquer is then distributed homogeneously on the inside by shaking and agitation. After drying of the lacquer, the drink can be poured in. The lacquer dissolves slowly and at the same time releases the interference pigment, which is very easy to see optically in the drink.

Example A21.4

Copper-Gold Effect in Coffee Liqueur

[0403] Lacquer base (D):

TABLE-US-00035 40% of ethanol (96% vol.) (Merck KGaA) 54.4% of water 5% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals)

[0404] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer)

[0405] After a few minutes, the cellulose has dissolved sufficiently.

TABLE-US-00036   0.1% of silicon dioxide (Aerosil 200F, Evonik GmbH) can now be added to the solution. 0.2% of sweetener solution (aspartame, acesulfame K) 0.3% of caramel flavour (Döhler GmbH) 85% of lacquer base (D) 15% of interference pigment from Example 3

[0406] Use:

[0407] Lacquer/pigment suspension is sprayed into a transparent drinking glass.

[0408] After drying of the lacquer, the drink can be poured in. The lacquer dissolves slowly and at the same time releases the interference pigment, which is very easy to see optically in the drink.

Example A21.5

Copper-Coloured Effect in Vanilla Pudding

[0409] Lacquer base (E):

TABLE-US-00037 45% of ethanol (96% by vol.) (Merck KGaA) 49.6% of water 5% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals)

[0410] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer).

[0411] After a few minutes, the cellulose has dissolved sufficiently.

TABLE-US-00038   0.1% of silicon dioxide (Aerosil 200F, Evonik GmbH) can now be added to the solution 0.3% of stevia (Wild GmbH) 86% of lacquer base (E) 14% of interference pigment from Example 3

[0412] Use:

[0413] Transparent dessert dish is decorated with the lacquer/interference pigment suspension by means of a brush. After drying of the lacquer, the prepared vanilla pudding can be placed in the glass.

Example A21.6

Glossy Pink Effect in Transparent Vodka Liqueur

[0414] Lacquer base (F):

TABLE-US-00039 45% of ethanol (96% by vol.) (Merck KGaA) 49.76% of water 5% of hydroxypropylmethylcellulose, low viscosity (A&Z Chemicals)

[0415] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer)

[0416] After a few minutes, the cellulose has dissolved sufficiently

TABLE-US-00040 0.04% of E120 (Pharmorgana GmbH) 0.2% of raspberry flavour (Döhler GmbH) 85% of lacquer base (F) 15% of interference pigment from Example 1

[0417] Use:

[0418] Lacquer/pigment suspension is placed in a transparent drinking glass.

[0419] The lacquer is then distributed homogeneously on the inside by shaking and agitation. After drying of the lacquer, the drink can be poured in. The lacquer dissolves slowly and at the same time releases the interference pigment, which is very easy to see optically in the drink. Similarly, the soluble dye (E120) is also released and can likewise be seen in the class

Example A22

Pigmentation of Frying Oils or Fats

Example A22.1

[0420] Biskin frying fat (palm fat-based)

[0421] +5% of interference pigment from Example 1

[0422] Used in fryer for:

[0423] country potatoes (MC Cain)

[0424] French fries (Ja)

[0425] potato wedges (McCain)

[0426] potato powder (McCain)

Example A22.2

[0427] Palmetta (palm fat-based) (Walter Rau GmbH)

[0428] +10% of interference pigment from Example 1

[0429] Used in fryer for:

[0430] fish fingers, breaded (Kapitain Iglu)

[0431] escalopes, breaded (Ja)

Example A22.3

[0432] Flürin (rapeseed oil-based) (Walter Rau GmbH)

[0433] +6% of interference pigment from Example 1

[0434] Used in fryer for:

[0435] potato crisps

Example A22.4

[0436] Flürin (rapeseed oil-based) (Walter Rau GmbH)

[0437] +6% of interference pigment from Example 3

[0438] Used in fryer for:

[0439] potato crisps

[0440] mini doughnuts

[0441] doughnuts

Example A22.5

[0442] Sonin (sunflower oil-based) (Walter Rau GmbH)

[0443] +12% of interference pigment from Example 3

[0444] Used in fryer for:

[0445] spring rolls (Ja)

Example A22.6

[0446] Sonin (sunflower oil-based) (Walter Rau GmbH)

[0447] +5% of interference pigment from Example 2

[0448] used in fryer for:

[0449] potato wedges (McCain)

Example A22.7

[0450] Olive oil

[0451] +8% of interference pigment from Example 1

[0452] used for searing breaded escalopes, vegetarian and vegan meat substitute products (for example breaded soya escalopes or breaded soya medallions) and fish fingers

Example A23

Gloss Lacquer for Use in Foods

Example A23.1

Decoration of Chocolate Marshmallows

[0453] Preparation of the base lacquer system:

TABLE-US-00041 45% of ethanol (96% by vol.) Merck KGaA 48.5% of water 6% of hydroxypropylmethylcellulose, A&Z Chemicals low viscosity

[0454] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer). After a few minutes, the cellulose has dissolved sufficiently.

TABLE-US-00042 0.15% of sunflower lecithin Stern Chemie GmbH 0.35% of silicon dioxide Aerosil 200F, Evonik GmbH can now be added to the solution.

[0455] Product to be decorated: chocolate marshmallows (Dickmann)

[0456] 85% of base lacquer system (see above)

[0457] 15% of interference pigment from Example 1

[0458] Use:

[0459] Chocolate marshmallows can be dipped, painted or coated.

Example A23.2

Decoration of Chocolate Marshmallows

[0460] Product to be decorated: chocolate marshmallows

[0461] 90% of base coating system (see Example A23.1)

[0462] 10% of interference pigment from Example 2

[0463] Use:

[0464] Chocolate marshmallows can be dipped, painted or coated.

Example A23.3

Product to be Cecorated: Cake Bars

[0465] 88% of base coating system (see Example A23.1)

[0466] 12% of interference pigment from Example 2

[0467] Use: partial coating

Example A23.4

Product to be Decorated: Ladyfingers

[0468] 85% of base coating system (see Example A23.1)

[0469] 15% of interference pigment from Example 3

[0470] Dye E120 q.s.

[0471] Use: partial coating

Example A23.5

Product to be Decorated: Bakery Products (Muffins)

[0472] 85% of base coating system (see Example A23.1)

[0473] 15% of interference pigment from Example 1

[0474] Use: dipping

Example A23.6

Product to be Decorated: Stirred Cakes (Wikinger) (Marzipan/Cocoa Icing)

[0475] 85% of base coating system (see Example A23.1)

[0476] 15% of interference pigment from Example 1

[0477] Use: partial dipping

Example A23.7

Product to be Decorated: Fruit Gums, Apple Fruit Pieces, Raisins, Strawberries

[0478] 85% of base coating system (see Example A23.1)

[0479] 15% of interference pigment from Example 3

[0480] Dye E131 q.s.

[0481] Use: dipping

Example A23.8

Product to be Decorated: Meringue (Foam Biscuits made from Sugar and Whipped Egg Whites)

[0482] 85% of base coating system (see Example A23.1)

[0483] 15% of interference pigment from Example 1

[0484] Vanilla flavour (Dohler GmbH) q.s.

[0485] Use: dipping and/or painting of the meringue

Example A23.9

Product to be Decorated: Marshmallows

[0486] 85% of base coating system (see Example A23.1)

[0487] 15% of interference pigment from Example 1

[0488] Aspartame q.s.

[0489] Use: coating

Example A23.10

Product to be Decorated: Pretzels

[0490] 85% of base coating system (see Example A23.1)

[0491] 15% of interference pigment from Example 1

[0492] Dye spirulina (GNT) q.s.

[0493] Use: dipping or immersion

Example A23.11

Product to be Decorated: Ice Cream Cones

[0494] 85% of base coating system (see Example A23.1)

[0495] 15% of interference pigment from Example 2

[0496] Dye: E153 suspension (CHR Hansen) q.s.

[0497] Use: dipping or painting

Example A23.12

Product to be Decorated: Pontefract Cakes

[0498] 90% of base coating system (see Example A23.1)

[0499] 10% of interference pigment from Example 1

[0500] Dye E129 q.s.

[0501] Use: hand application in rotating coating pan, subsequent feed of drying air

[0502] Addition 0.5-5%, depending on the desired effect

Example A23.13

Product to be Decorated: Chocolate Dragees (Hazelnuts+Dark Chocolate (Weseke), Glazed

[0503] 90% of base coating system (see Example A23.1)

[0504] 10% of interference pigment from Example 3

[0505] Use: hand application in rotating coating pan, subsequent feed of drying air

[0506] Addition 0.5-8%, depending on the desired effect

Example A23.14

Spray Application (Airbrush)

[0507] 85% of base coating system (see Example A22.1)

[0508] 15% of interference pigment from Example 2

[0509] A further 50% of water is added to this mixture: 100 g of mixture+50 g of water

[0510] Suspension is now sprayable.

[0511] Product to be decorated: sugar-coated white almonds (FDF GmbH)

Example A23.15

Spray Application (Airbrush, or in Coating Pan)

[0512] Preparation of the base lacquer system:

[0513] 86% of ethanol

[0514] 4% of hydroxypropylmethycellulose

[0515] 10% of water

[0516] The cellulose is slowly added to the water/ethanol mixture with stirring (magnetic or propeller stirrer). After a few minutes, the cellulose has dissolved sufficiently.

[0517] 90% of base lacquer system

[0518] 10% of interference pigment from Example 1

[0519] Product to be decorated: sugar-coated white almonds (FDF GmbH)

[0520] Use: hand application in rotating coating pan, subsequent feed of drying air

[0521] Addition 0.5-5%, depending on the desired effect

Example A24

Decoration of the Entire Surface of Chocolate and Chocolate Products with Interference Pigments without Spraying

[0522] a)

[0523] Liquid edible food lacquer:

[0524] Base solution lacquer (without dye) [A]:

[0525] 3% of HPMC—hydroxypropylmethylcellulose (A&Z Chemicals, Roeper GmbH)

[0526] 0.5% of methylcellulose (Merck KGaA)

[0527] 45% of ethanol (96% by vol., food grade)

[0528] 51.5% of water

[0529] Methylcellulose and hydroxypropylmethylcellulose are mixed and added to the initially introduced ethanol with stirring. Stirring is continued continuously, and the water is added.

[0530] After a stirring time of 1.5 h, the lacquer system is ready.

[0531] The interference pigments according to the invention can now be stirred as desired into the lacquer solution prepared in this way. Furthermore, it is possible, in addition to the interference pigments, to add flavours and/or sweeteners of all types, natural dyes, for example E141 or synthetic dyes, for example E129, E131, E133, E124, E110 or colouring fruit and plant extracts.

[0532] 90% of base solution lacquer (without dye) [A]+10% of interference pigment from Example 2

[0533] Coating of chocolate marshmallows or dipping of chocolate bars [0534] b)

[0535] 92% of base solution lacquer (without dye) [A]+

[0536] 8% of interference pigment from Example 1

[0537] Coating of chocolate marshmallows or dipping of gingerbreads coated with dark chocolate

[0538] c)

[0539] 88% of base solution lacquer (without dye) [A]+

[0540] 12% of interference pigment from Example 1

[0541] Coating of pralines

[0542] d)

[0543] 90% of base solution lacquer (without dye) [A]+

[0544] 10% of interference pigment from Example 3

[0545] Coating of pralines, dipping of chocolate bars (fat glaze)

[0546] e)

[0547] 94% of base solution lacquer (without dye) [A]+

[0548] 6% of interference pigment from Example 1

[0549] Coating of pralines and chocolate marshmallows

[0550] f)

[0551] Dipping of chocolate gingerbread cookies

[0552] 93.6% of base solution lacquer (without dye) [A]+

[0553] 6% of interference pigment from Example 1+

[0554] 0.4% of E153 (Roha)

[0555] g)

[0556] Coating of pralines

[0557] 90.98% of base solution lacquer (without dye) [A]+

[0558] 9% of interference pigment from Example 1+

[0559] 0.02% of E129 (Pharmorgana GmbH)

[0560] h)

[0561] Dipping of chocolate marshmallows

[0562] 92% of base solution lacquer (without dye) [A]+

[0563] 8% of interference pigment from Example 3+

[0564] 0.1% of Spirulina Blue (CHR Hansen)

[0565] i) Coating of pralines

[0566] 85% of base solution lacquer (without dye) [A]+

[0567] 15% of interference pigment from Example 1

[0568] j)

[0569] Dipping of marzipan

[0570] 80% of base solution lacquer (without dye) [A]+

[0571] 20% of interference pigment from Example 1

[0572] k)

[0573] Decoration of glasses (internal decoration)

[0574] 80% of base solution lacquer (without dye) [A]+

[0575] 20% of interference pigment from Example 1

[0576] l)

[0577] Dipping of chocolate shells

[0578] 86% of base solution lacquer (without dye) [A]+

[0579] 14% of interference pigment from Example 1

Example A25

Colouring of Wafers

[0580] Recipe and production process for all examples:

[0581] Composition:

[0582] 10 kg of wheat flour (type 405), 17 l of water (15° C.), interference pigments and further components as indicated in the examples;

[0583] percentages are % by weight and are based on the total weight of the dough.

[0584] Mixing: 15 min in a planetary stirrer

[0585] Baking: 1-3 minutes at 200/220.° C. in a plate wafer iron

Example A25.1

2% of Interference Pigment from Example 1

Example A25.2

4% of Interference Pigment from Example 1

Example A25.3

6% of Interference Pigment from Example 1

Example A25.4

8% of Interference Pigment from Example 1

[0586] On addition of 2% of interference pigment from Example A25.1, the interference colour is visible; very attractive gloss at 4% and 6%. An increase in the pigment concentration to 8% gives rise to only a slight improvement in the effect; slightly glittery effect.

Example A25.5

5% of Interference Pigment from Example 1+0.03% of Vegetable Black E153

[0587] The combination with the black pigment E153 (vegetable black E153 Fiorio Colori SA) enables various silver shades to be achieved; the intensity of the silver shade is adjusted via the addition of E153.

Example A25.6

5% of Interference Pigment from Example 1+0.02% of Carmine Red E120 (Fiorio Colori SA)

[0588] Wafers having a pink gloss are obtained.

Example A25.7

5% of Interference Pigment from Example 1+1% of Beetroot E160 (Chr. Hansen A/S)

[0589] Colour intensity of the beetroot concentrate after the baking process is reduced; slight brownish tinge; no effect on interference colour and gloss visible.

Example A25.8

5% of Interference Pigment from Example 1+0.8% of Flavour (Symrise GmbH)+0.5% of Aspartame Sweetener (Worlee GmbH)

[0590] The simultaneous use of the sweetener and flavour does not result in any impairment of the resultant gloss effect. The flavour and sweetener can easily and clearly be tasted.

Example A26

Colouring of Hard-Boiled Eggs

[0591] Application medium:

TABLE-US-00043 80% by weight of water 5.75% by weight of 1,2 propanediol E1520 Merck KGaA 2.4% by weight of sodium carboxymethylcellulose Roeper 1.5% by weight of soya or sunflower lecithin Sternchemie 0.3% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA 10% by weight of interference pigment from Example 2

[0592] Preparation of the application medium:

[0593] Water is initially introduced with potassium sorbate and citric acid, stirred using a paddle stirrer, and the mixture is heated to a maximum of 80° C. During the heating, sodium carboxymethylcellulose is added with constant stirring. Stirring is continued (about 45 min.) until all the cellulose has dissolved. Alternatively, the mixture can be stirred for 3 h without supply of heat:

[0594] As soon as all the sodium carboxymethylcellulose has dissolved in the water, 1,2-propanediol and lecithin are added at room temperature, and stirring is continued until all the ingredients have distributed uniformly. The amount of pigment indicated is subsequently stirred in.

[0595] Colouring:

[0596] Eggs are hard-boiled and subsequently coloured by means of an application medium according to the invention. To this end, a small amount of the medium is placed on a glove. A glove is also worn on the other hand. The boiled egg should be warm and dry. The application medium is distributed uniformly on the warm egg shell by rapid rubbing to and fro in the hands. Due to the residual heat of the egg, the application medium dries quickly. A very uniform pigment colouring is obtained. The eggs can have white or brown shells, depending on the interference pigment selected.

[0597] Different pigment amounts from 2-17% by weight lead to different intensities of the resultant gloss effect.

[0598] The colour does not penetrate through the egg shell.

Example A27

Colouring of Chocolate and Pralines

[0599] Prepared pralines, chocolates and chocolate-coated products in general can be decorated afterwards with the interference pigment application medium.

[0600] Application medium:

TABLE-US-00044 60% by weight of water 20% by weight of ethanol (96% by vol.) Merck KGaA 5.75% by weight of 1,2-propanediol E1520 Merck KGaA 2.4% by weight of sodium carboxymethylcellulose Roeper 1.5% by weight of soya or sunflower lecithin Sternchemie 0.3% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA 10% by weight of interference pigment from Example 1 + optionally sweetener and/or flavour as desired

[0601] Preparation of the application medium as in Example A26.

[0602] Colouring:

[0603] The application medium is applied to the chocolate product areas to be coloured by means of a fine nozzle, spatula or by means of a brush. Drying is then carried out at room temperature until the colour coating has completely dried.

[0604] The viscosity of the medium can be reduced by means of further addition of water. This enables the medium, if necessary, to be applied better to certain product areas. This increases the drying time.

Example A28

Pre-Colouring of Chocolate Moulds

[0605] Application medium:

TABLE-US-00045 80% by weight of water 10.75% by weight of 1,2 propanediol E1520 Merck KGaA 2.4% by weight of sodium carboxymethylcellulose Roeper 1.5% by weight of soya or sunflower lecithin Sternchemie 0.3% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate + Merck KGaA interference pigment from Example 2 Merck KGaA

[0606] Preparation of the application medium:

[0607] The components are mixed as described in Example A26. Before addition of the interference pigment, a further 50% by weight of water are added, and stirring is continued until everything has distributed homogeneously

[0608] 5% by weight of interference pigment from Example 2 are added to this mixture.

[0609] Colouring:

[0610] Chocolate moulds made from plastic (for example polycarbonate) or metal can be pre-decorated very simply using the application medium according to the invention. The pigment-containing application medium is introduced into the mould at the desired points. The mould is subseuently dried in a fan-assisted oven or drying cabinet. The colouring of the mould can be carried out by suitable nozzles, pipettes, brushes or by hand.

[0611] The viscosity of the medium can be reduced by means of further addition of water. This enables the medium, if necessary, to be applied better to certain product areas. This increases the drying time.

[0612] Some of the water can optionally be replaced by ethanol (food grade 80-99.99% by vol.) in the preparation of the application medium. This accelerates the drying. 5-30% of the water can be replaced by ethanol.

Example A28.1:

[0613] It is furthermore possible to colour chocolate products uniformly by hand analogously to Example A26.

Example A29

Decoration of Marzipan or Fondant Articles

[0614] Analogously to the decoration of chocolate and pralines (Example A27), it is also possible subsequently to decorate other confectionery, such as, for example, marzipan or fondant articles, with the application medium according to the invention.

[0615] In contrast to chocolate and pralines, these products can be dried at elevated temperatures after the application.

[0616] Otherwise, the recipe variations, production processes and colouring possibilities are as described in Example A27.

Example A30

Decoration, Colouring of Cereals

[0617] Application medium (base):

TABLE-US-00046 70% by weight of water 23% by weight of ethanol (96% by vol.) Merck KGaA 3.5% by weight of 1,2 propanediol E1520 Merck KGaA 2.0% by weight of sodium carboxymethylcellulose Roeper 1.2% by weight of soya or sunflower lecithin Sternchemie 0.25% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA

[0618] Optionally sweeteners and flavours as desired

[0619] Depending on the desired gloss and colour effect, the corresponding interference pigments, individually or in combination, or additionally other dyes or colouring fruit and plant extracts are then added to this base, prepared as in Example A26.

Example A30.1

Chocolate Cereals, Round, Extruded

[0620] Cereals are introduced into a pan. This is fitted with baffles. Drying air is switched on (40-50° C.)

[0621] Weight of cereals: 40 g

[0622] Application medium:

TABLE-US-00047 10% by weight of interference pigment from Example 1 0.05% by weight of vegetable black CHR Hansen 89.95% by weight of application medium (base)

[0623] A total of 60 g (=15% of the amount of cereals) of application medium are applied little by little to the cereals rotating in the pan. 10 g of the application medium/application are applied. This is distributed over the cereals. Drying air is directed onto the cereals. As soon as an application has dried, a corresponding application amount can again be applied to the cereals, until the desired colour effect has been achieved. The cereals are subsequently dried, for example in a drying cabinet or oven, until the initial moisture is reached again.

Example A30.2

Chocolate Cereals, Round, Extruded

[0624] The process is as in Example A30.1.

[0625] Weight of cereals: 400 g

[0626] Application medium:

[0627] 8% by weight of interference pigment from Example 3 92% by weight of application medium (base)

[0628] Application amount: 50 g (=12.5%)

Example A30.3

Corn Cereals, Oblong, Extruded

[0629] The process is as in Example A29.1.

[0630] Weight of cereals: 500 g

[0631] Application medium:

[0632] 12% of interference pigment from Example 1 88% of application medium (base)

[0633] Application amount: 40 g (=8%)

Example A30.4

Colouring, Decoration of Popcorn

Example A30.4a

Sugared Popcorn

[0634] Weight of popcorn: 300 g

[0635] Application medium:

[0636] 8% by weight of interference pigment from Example 2 92% by weight of application medium (base)

[0637] Application amount: 50 g (=16.67%)

[0638] A total of 50 g (=16.67%) of the application medium are applied little by little to the popcorn rotating in a pan. 10-15 g of the medium/application are applied. This is distributed on the popcorn while drying air is fed in. As soon as an application has dried, a further application amount can be applied to the popcorn, until the desired colour effect has been reached. The popcorn is subsequently dried, for example in a drying cabinet or oven, until the initial moisture is reached again.

Example A30.4b

Sugared Popcorn

[0639] Weight of popcorn: 300 g

[0640] Application medium:

[0641] 10% by weight of interference pigment from Example 1 90% by weight of application medium (base)

[0642] Application amount: 60 g (=20%)

Example A31

Dragees (Chocolate, Sugar/Sugar-Free)

[0643] The application medium containing interference pigment is applied to the chocolate dragees rotating in the pan analogously to conventional coating by hand. Here too, layers are applied successively until the desired effect has been achieved. As soon as a layer has dried, a further addition can take place. A small application gives rise to a marble effect, while an increased application leads to a very uniform gloss colouring.

[0644] Application medium (base):

TABLE-US-00048 70% by weight of water 23% by weight of ethanol (96% by vol.) Merck KGaA 3.5% by weight of 1,2-propanediol E1520 Merck KGaA 2.0% by weight of sodium carboxymethylcellulose Roeper 1.2% by weight of soya or sunflower lecithin Sternchemie 0.25% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA

[0645] Optional addition of sweeteners and flavours. Ethanol content can be varied to adapt the recipe or also replaced entirely by water and 1,2-propanediol.

Example A31.1

Hazelnuts Coated with Dark Chocolate

[0646] Dragees are introduced into a pan. This is fitted with baffles. Drying air is switched on (25° C.)

[0647] Weight of dragees: 1000 g

[0648] Application medium:

[0649] 10% by weight of pigment from Example 2 90% by weight of application medium base (composition as in Example A31, preparation as in Example A30.1)

[0650] Application amount: 80 g (=8%)

Example A31.2

Chocolate Coffee Beans Coated with Milk Chocolate

[0651] Preparation as in Example A30

[0652] Weight of dragees: 1200 g

[0653] Application medium:

[0654] 10% by weight of interference pigment from Example 2 90% by weight of application medium (base)

[0655] Application amount: 95 g (=7.9%)

Example A31.3

Raisins Coated with White Chocolate

[0656] Preparation as in Example A30

[0657] Weight of dragees: 1000 g

[0658] Application medium: 8% by weight of interference pigment from Example 2

[0659] 92% by weight of application medium (base)

[0660] Application amount: 60 g (=6%)

Example 31.4

Sugar-Coated Chocolate Beans, White

[0661] Weight of dragees: 1.000 g

[0662] Application medium:

[0663] 8% by weight of interference pigment from Example 3 92% by weight of application medium (base)

[0664] Application amount: 100 g (=10%)

Example 31.5

Isomalt-Coated Chewing Gum Pellets, White

[0665] Weight of dragees: 1.000 g

[0666] Application medium:

[0667] 8% by weight of interference pigment from Example 3 92% by weight of application medium (base)

[0668] Application amount: 80 g (=8%)

Example 31.6

Sugar-Coated Almonds, Copper-Red

[0669] Weight of dragees: 800 g

[0670] Application medium:

[0671] 8% by weight of interference pigment from Example 3 92% by weight of application medium (base)

[0672] Application amount: 72 g (=9%)

Example A31.7

Further Surface Optimisation of Dragees

[0673] Both in the case of the chocolate-coated products (Examples A31.1-A31.3), and in the case of the sugar-coated or sugar-free-coated products (Examples A31.4-A31.6), the gloss and colour effect can be improved further if a mixture of shellac, ethanol and interference pigment is applied again after application of the application medium and a certain drying time. Ideally, this can be the interference pigment(s) already present in the medium, but other combinations are also possible. The shellac/ethanol/interference pigment mixture is applied by hand to the dragees rotating in the pan and dried by means of air. Alternatively, the mixture can also be sprayed.

Example A31.7a

[0674] Composition:

[0675] 90% by weight of ethanolic shellac solution (2-50% shellac content) (for example Capol® 425 or Crystallac® (Mantrose-Haeuser Co., Inc.) 10% by weight of interference pigment from Example 1

[0676] Before addition of the interference pigment, the shellac solution can be diluted further with ethanol (for example 1 part of shellac solution diluted with twice or 5 times the amount of ethanol (food grade)

[0677] Application rate: 5-40 g/kg of product—depending on dilution Amount of interference pigment (from Example 1) in the shellac solution (2-50% shellac content)+1-40% of pigment; preferably: 5-25% of pigment

Example A32

Colouring of Pressed Tablets

[0678] A uniform colouring of the pressed tablets can be achieved by means of the following application medium, and a protective layer forms around the tablets. The colouring is carried out in the coating pan.

[0679] Application medium (base):

TABLE-US-00049 72% by weight of water 20% by weight of ethanol (96 Vol-%) Merck KGaA 4.5% by weight of 1,2-propanediol E1520 Merck KGaA 2.0% by weight of sodium carboxymethylcellulose Roeper 1.2% by weight of soya or sunflower lecithin Sternchemie 0.25% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA

[0680] Sweeteners and/or flavours can optionally be added in order to adapt the recipe. The ethanol content can be varied in order to adapt the recipe, or ethanol can also be replaced entirely by water and 1,2-propanediol.

Example A32.1

Peppermint Pressed Tablets, White

[0681] Weight of product: 500 g

[0682] Application medium:

[0683] 8% by weight of interference pigment from Example 1 92% by weight of application medium (base)

[0684] Application amount: 40 g (=8%)

Example A32.2

Lemon Pressed Tablets, Yellow/Copper-Red

[0685] Weight of product: 500 g

[0686] Application medium:

[0687] 6% by weight of interference pigment from Example 3 94% by weight of application medium (base)

[0688] Application amount: 50 g (=10%)

Example A33

Colouring, Decoration of Marshmallows

[0689] The application is carried out in a coating pan. The process sequence is carried out as described in Example A31.

Example A33.1

Colouring of Marshmallows, White

[0690] Application medium (base):

TABLE-US-00050 72% by weight of water 20% by weight of ethanol (96% by vol) Merck KGaA 4.5% by weight of 1,2-propanediol E1520 Merck KGaA 2.0% by weight of sodium carboxymethylcellulose Roeper 1.2% by weight of soya or sunflower lecithin Sternchemie 0.25% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA

[0691] Weight of product: 300 g

[0692] Application medium:

[0693] 10% by weight of interference pigment from Example 3 90% by weight of application medium (base)

[0694] Application amount: 51 g (=17%)

Example A33.2

Colouring of Marshmallows, Pale Green

[0695] Weight of product: 300 g

[0696] Application medium:

[0697] 10% by weight of interference pigment from Example 3 90% by weight of application medium (base)

[0698] Application amount: 51 g (=17%)

Example A33.3

Colouring of Marshmallows, Pink

[0699] Weight of product: 300 g

[0700] Application medium:

[0701] 8% by weight of interference pigment from Example 3 92% by weight of application medium (base)

[0702] Application amount: 42 g (=14%)

Example A34

Production of Decorative Lace and Decorative Sheets

[0703] Decorative lace is taken to mean filigree shapes and decorations produced by thinly spreading the first application medium in silicone moulds. After a certain drying time, these are removed from the moulds and can be used to decorate, for example, confectionery, ice cream, chocolate, eggs, pralines, bakery products, cakes and gateaux, desserts, pates, jelly loaves, or other foods. The drying time here can be adjusted so that the products still exhibit a certain elasticity.

[0704] It is also possible to use the decorations produced as edible body decorations. In this case, the decorations are applied to the corresponding body areas by means of suitable adhesives. When used as edible cosmetic, the paste can furthermore also be applied directly to body areas to be coloured. Body heat causes rapid drying on the skin.

[0705] Decorative sheets are taken to mean very thin, sheet-form structures produced by spreading the pigment medium very thinly on flat substrates. These substrates can consist, for example, a plastic or metal. After the spreading-out, the products are dried, for example in a drying cabinet or oven until completely dry. After drying, the decorative sheets can be removed from the substrates and can then be used as a whole, partly cut into small pieces or chopped correspondingly, for decoration of foods, as listed correspondingly, for example, in the case of the decorative lace described above.

Example A34.1

Decorative Lace Recipe

[0706]

TABLE-US-00051 76% by weight of water 9.75% by weight of 1,2-propanediol E1520 Merck KGaA 2.4% by weight of sodium carboxymethylcellulose Roeper 1.5% by weight of soya or sunflower lecithin Sternchemie 0.3% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA 10% by weight of interference pigment from Example 1

[0707] Sweeteners and/or flavours can optionally be added in order to adapt the recipe. The proportion of water and 1,2-propanediol can be varied in order to adapt the recipe customer-specifically.

[0708] Ethanol can likewise be added in order to accelerate drying.

[0709] After preparation, the application medium is spread thinly in silicone moulds and dried at about 70° C. in a drying cabinet for 2-3 hours. The decorations can then carefully be removed from the mould.

Example A34.2

Decorative Sheet Recipe

[0710]

TABLE-US-00052 80% by weight of water 5.75% by weight of 1,2 propanediol E1520 Merck KGaA 2.4% by weight of sodium carboxymethylcellulose Roeper 1.5% by weight of soya or sunflower lecithin Sternchemie 0.3% by weight of citric acid (crystalline) Merck KGaA 0.05% by weight of potassium sorbate Merck KGaA 10% by weight of Interference pigment from Example 3

[0711] Sweeteners and/or flavours can optionally be added in order to adapt the recipe. The proportion of water and 1,2-propanediol can be varied in order to adapt the recipe customer-specifically.

[0712] Ethanol can likewise be added in order to accelerate drying.

[0713] After preparation, the application medium is spread out very thinly on suitable substrates (plastic, metal etc.), and subsequently dried in a drying cabinet or oven at about 70° C. until completely dry. The decorative sheets can then be detached completely and used as a whole, partly cut up or cut into small pieces as decorations for food products, as described under decorative lace.

Example A35

Coloured Decorative Elements

[0714] Base composition for 3D shapes:

TABLE-US-00053 88.25% by weight of water (A) 0.05% by weight of potassium sorbate (Merck KGaA) (A) 0.5% by weight of citric acid (crystalline) (Merck KGaA) (A) 2.4% by weight of carboxymethylcellulose (Roeper GmbH) (B) 7% by weight of 1,2-propanediol (Merck KGaA) (B) 0.75% by weight of sunflower lecithin (SternChemie GmbH (B) & Co. KG)

[0715] Flavour (as needed)

[0716] Sweetener (as needed)

[0717] Buffer salts for pH adjustment (as needed)

[0718] Addition of flavour, sweetener, buffer salts to 100%, offset by increasing or reducing the addition of water

[0719] All ingredients (A) are mixed with stirring. Ingredients (B) are then mixed and added to A with vigorous stirring, and the mixture is stirred for a further 15-30 min. Owing to the rapid increase in viscosity that occurs here, the stirrer speed must be adjusted in order to ensure good mixing. Flavours and sweeteners can also be added after the mixing of (A) and (B). The pH is subsequently adjusted to 3.5 using citric acid or buffer salts. Food dyes, interfere nce pigments (food grade), individually or in combination, are then stirred into this base composition.

Example A35.1

Coloured Base Compositions for 3D Shapes

Example A35.1a

[0720]

TABLE-US-00054 90% by weight of base composition for 3 D shapes 10% by weight of interference pigment from Example 3

Example A35.1b

[0721]

TABLE-US-00055 89.7% by weight of base composition for 3 D shapes 10% by weight of interference pigment from Example 3 0.3% by weight of vegetable black E153(Roha Europe S.L.U.)

Example A35.1c

[0722]

TABLE-US-00056 89% by weight of base composition for 3 D shapes 10% by weight of interference pigment from Example 3 1% by weight of beetroot concentrate E160 (Chr. Hansen A/S)

Example A35.1d

[0723] 88.96% by weight of base composition for 3D shapes

[0724] 10% by weight of interference pigment from Example 3

[0725] 0.04% by weight of E124 (Roha Europe S.L.U.)

Example A35.1e

[0726] 91.94% by weight of base composition for 3D shapes

[0727] 8% by weight of interference pigment from Example 3

[0728] 0.06% by weight of E120 (Fiorio Colori SpA)

Example A35.1f

[0729] 91% by weight of base composition for 3D shapes

[0730] 8% by weight of interference pigment from Example 3

[0731] 1% by weight of E171 (Merck KGaA)

Example A35.1g

[0732] 92% by weight of base composition for 3D shapes

[0733] 7% by weight of interference pigment from Example 3

[0734] 1% by weight of red-coloured plant extract (Rudolf Wild GmbH & Co. KG)

Example A35.1h

[0735] 89.5% by weight of base composition for 3D shapes

[0736] 10% by weight of interference pigment from Example 3

[0737] 0.5% by weight of vegetable black E153 (Roha Europe S.L.U.)

Example A35.1i

[0738] 94% by weight of base composition for 3D shapes

[0739] 6% by weight of interference pigment from Example 2

Example A35.1j

[0740] 99.7% by weight of base composition for 3D shapes

[0741] 0.3% by weight of E110 (Roha Europe S.L.U.)

Example A35.1k

[0742] 99.7% by weight of base composition for 3D shapes

[0743] 0.3% by weight of E129 (Roha Europe S.L.U.)

[0744] 0.2% by weight of E131 (Roha Europe S.L.U.)

Example A35.1l

[0745] 91% by weight of base composition for 3D shapes

[0746] 9% by weight of interference pigment from Example 1

Example A35.1m

[0747] 93% by weight ot base composition for 3D shapes

[0748] 7% by weight of interference pigment from Example 3

Example A35.1n

[0749] 93% by weight of base composition for 3D shapes

[0750] 6% by weight of interference pigment from Example 3

[0751] 1% by weight of silicon dioxide (Aerosil) (Evonik Industries)

[0752] The coloured base compositions of Examples A35.1a to A35.1 n are filled into negative moulds made from metal, plastic and silicone and dried for 8-12 h at 25° C. and then for 10-14 h at 40° C. either in a drying cabinet, air-conditioned drying room or oven. Depending on the air circulation or air humidity that can be set, the requisite drying time can be reduced correspondingly. An excessively high temperature at the beginning of drying leads to strong, less permeable film formation on the surface of the composition, meaning that further drying of the underlying composition is greatly retarded or even prevented.

Example A36

Film or Surface Decoration

Example A36.1

[0753] Base composition for film or surface decoration:

TABLE-US-00057   10% by weight of ethanol (Merck KGaA) (A) (96%; “food grade”) 84.95% by weight of water (A)  0.05% by weight of potassium sorbate Merck KGaA (A) Citric acid (as needed) Merck KGaA (A)  1.5% by weight of carboxymethylcellulose Roeper GmbH (B)    3% by weight of 1,2 propanediol Merck KGaA (B)  0.5% by weight of sunflower lecithin SternChemie (B) GmbH & Co. KG Flavour (as needed) Sweetener (as needed) Buffer salts for pH adjustment (as needed)

[0754] Addition of flavour, sweetener, buffer salts to 100%, offset by increasing or reducing the addition of water

Example A36.2

[0755] Alternative recipe without addition of ethanol

TABLE-US-00058 94.55% by weight of water (A)  0.05% by weight of potassium sorbate Merck KGaA (A) Citric acid (as needed) Merck KGaA (A)  1.8% by weight of carboxymethylcellulose Roeper GmbH (B)    3% by weight of 1,2 propanediol Merck KGaA (B)  0.5% by weight of sunflower lecithin SternChemie (B) GmbH & Co. KG Flavour (as needed) Sweetener (as needed) Buffer salts for pH adjustment (as needed)

[0756] Addition of flavour, sweetener, buffer salts to 100%, offset by increasing or reducing the addition of water

[0757] All ingredients (A) are mixed with stirring. Ingredients (B) are then mixed and added to (A) with vigorous stirring.

[0758] Flavours and sweeteners can also be added after the mixing of (A) and (B). The pH is subsequently adjusted to about 3.5 using citric acid or buffer salts.

[0759] The interference pigment from Examples 1 to 3, individually or in combination, is then stirred into the base composition.

Example A36.3

Production of 3D Elements

[0760] 3D elements are produced by filling the finished base composition (see Example A36.1) into suitable moulds. Plastic or metal moulds, for example, as are also used analogously for the production of chocolate pralines or chocolate figures, marzipan figures, etc., are suitable here. Silicone moulds are less suitable owing to their worse heat conduction. The amount of 3D composition introduced depends on the viscosity and desired height of the 3D shapes and can be selected individually. However, it should be noted that more filling composition also means an extended drying time.

[0761] The filled moulds are then dried. It is important here that the drying process does not take place too quickly at excessively high temperatures, i.e. excessively high drying temperatures are not be selected in particular at the beginning of drying. In this case, the surface of the composition would dry out, preventing further moisture from escaping from deeper layers. This thus leads to partial drying-out of individual zones of the base composition, resulting in stresses within the composition, which lead to deformations and thus uneven drying-out of the base composition in the mould, with the consequence of irregular surface deformations.

[0762] Air inclusions can likewise no longer escape upwards and lead to flaws during drying. Low air humidity values support the drying in a positive manner here.

[0763] For this reason, the drying should begin slowly and at a low temperature—best overnight—over several hours, for example at room temperature 20-35° C., 24 h. If the composition has already very substantially adapted to the mould after the first drying phase (after about 6-10h), the final drying can be carried out at a higher temperature in a drying cabinet or drying room. Temperatures of 30 to 45° C. have proven successful here.

[0764] When the drying is complete, the finished 3D shapes can easily be removed by hand, or they fall out of the moulds by themselves. Chocolate, for example, can also be filled into the moulds analogously. After cooling, the now-decorated chocolate can be removed from the mould.

[0765] The more base composition is introduced, the longer the drying time lasts.

[0766] The drying is divided into a longer, first phase at (about room temperature −30° C.), and a second shorter drying phase at higher temperatures (about 30-40° C.). High air humidity extends the drying time, and should preferably be avoided.

[0767] Chocolate: the shapes produced in this way can be applied to finished chocolate products for decoration, or can also themselves be filled with chocolate. This can even take place in the mould itself.

Example A36.4

Further use of the Base Composition

Example A36.4a

Films and Flakes

[0768] The ready-prepared base composition from Example A36.2 can alternatively also be spread out evenly over flat plastic or metal surfaces by means of a knife or spatula, etc. After subsequent drying, a thin layer is obtained which can either itself be used as a film for decorating foods or, divided into small pieces or shapes, can be applied as small flakes or decorations to foods of all types for decoration.

Example A36.4b

Direct Product Decoration

[0769] The finished base composition from Example A36.2 can also be used directly as such for decoration, for example for chocolate products. In this case, the 3D composition is applied thinly to the product areas to be coloured. After corresponding drying (see A36.3), decorated surfaces are obtained in which the composition has adapted precisely to the structure of the product surface. Apart from chocolate, other foods, such as, for example, cookies or cakes, can also be decorated simply and efficiently in this way. The drying time can be reduced by, for example, adding ethanol and/or reducing the amount of propanediol and/or the amount of Na carboxymethylcellulose.

Example A36.4c

Decorative Interlayers

[0770] Decorative stripes can also be produced in chocolate products. This is carried out by, for example, first filling the mould with a little warm chocolate, allowing this to cool, and subsequently adding the base composition in a thin layer over the chocolate. After the obligatory drying time, the mould can be filled with a further layer of warm chocolate. After cooling of the second chocolate layer, this thus gives a chocolate figure with a coloured intermediate decorative stripe. This is visible very well on the side of the chocolate figure.

Example A37

Packet sSoups

[0771] Procedure for Examples A37.1-A37.11:

[0772] The amounts of instant soup and interference pigment given in the table are mixed by shaking, and the mixtures prepared are stirred into the amounts of boiling water given in the examples. Boiling is then continued for a further 5 minutes. After boiling, the added interference pigment is clearly visible both in the liquid phase of the soup and also on the ingredients, such as, for example, the noodles.

TABLE-US-00059 Addition of Amount Interference boiling No. Instant soup of soup pigment water  1 Maggi “Alphabet 97.5 g Interference 1000 ml Soup” pigment from Example 1 2.5 g  2 Maggi “Spring   62 g Interference 1000 ml Soup” pigment from Example 3 1 g  3 Maggi “Fireman 58.5 g Interference 1000 ml Soup” pigment from Example 1 1.5 g  4 Maggi “Fireman   58 g Interference 1000 ml Soup” pigment from Example 3 2g  5 Maggi “Rider   97 g Interference 1000 ml Soup” pigment from Example 2 3g  6 Maggi “Star   95 g Interference  750 ml Soup” pigment from Example 3 5g  7 Knorr “Alphabet 77.5 g Interference  750 ml Soup” pigment from Example 1 4.5 g  8 Knorr “Number 76.5 g Interference  750 ml Soup” pigment from Example 1 7.5 g  9 Knorr “Number   81 g Interference  750 ml Soup” pigment from Example 1 3g 10 Knorr “Alphabet 81.4 g Interference  750 ml Soup” pigment from Example 2 0.6 g 11 Maggi “Star   95 g Interference 1000 ml Soup” pigment from Example 1 6g

Example A38

Vegan Bread Spread

[0773] 640 g of smoked tofu*

[0774] 150 g of kidney beans (can, drained)*

[0775] 150 g of sunflower or rapeseed oil*

[0776] 30 g of roasted onions*

[0777] 5 g of paprika powder, smoked*

[0778] Herbs: marjoram, oregano*

[0779] Salt, pepper*

[0780] 10-20 g of interference pigment from Example 3 (1-2%), depending on the desired colouration

[0781] All *ingredients are finely ground by means of a Turrax/hand blender to give a puree.

[0782] The interference pigment is then added and stirred uniformly into the product.

[0783] The vegan spread can subsequently be stored in the refrigerator (about 1 week), or heated at 100° C. for 20 minutes in a suitable, sealed container. It must be noted here that in this case the proportion of herbs may have to be adjusted. Storage in the sealed container at room temperature is then possible over an extended period.

[0784] Due to the very good heat stability of the interference pigments, no loss in colour occurs here

[0785] This listing of claims will replace all prior versions, and listings, of claims in the application: