Description
Edible ink for printed sauces is a thermally‑stable, food‑grade emulsion that delivers precise color and viscosity for high‑resolution sauce designs.
Technical
The ink relies on a 1–2 % w/w xanthan gum network that gels upon cooling from 70–80 °C to 35–40 °C, providing the required viscosity. Beetroot anthocyanin pigments at 0.5–1.5 % w/w impart color, while citric acid at 0.1 % w/w buffers pH to stabilize the anthocyanins. The formulation is sterilized by autoclaving at 121 °C for 15 min to ensure microbial safety.
Science
Primary Reaction
Gelation of xanthan gum in aqueous medium upon cooling (thermal gelation).
Sensory Profile
Aroma ()
earthysweetfloralfruitymild
Origin & History
Civilization
Japanese and Chinese
Era
Traditional to modern