WO2014001153A1 - Compositions de colorants appropriées à la consommation humaine - Google Patents

Compositions de colorants appropriées à la consommation humaine Download PDF

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Publication number
WO2014001153A1
WO2014001153A1 PCT/EP2013/062638 EP2013062638W WO2014001153A1 WO 2014001153 A1 WO2014001153 A1 WO 2014001153A1 EP 2013062638 W EP2013062638 W EP 2013062638W WO 2014001153 A1 WO2014001153 A1 WO 2014001153A1
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WO
WIPO (PCT)
Prior art keywords
extracts
weight
amount
food
group
Prior art date
Application number
PCT/EP2013/062638
Other languages
German (de)
English (en)
Inventor
Andreas Klingenberg
Carmen SCHNEIDER
Original Assignee
Sensient Colors Europe Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sensient Colors Europe Gmbh filed Critical Sensient Colors Europe Gmbh
Publication of WO2014001153A1 publication Critical patent/WO2014001153A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2072—Pills, tablets, discs, rods characterised by shape, structure or size; Tablets with holes, special break lines or identification marks; Partially coated tablets; Disintegrating flat shaped forms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Definitions

  • the present invention relates to dye compositions suitable for human consumption comprising components (A), (B) and (C) wherein (A) is selected from the group consisting of plant extracts, caramel sugars, sugar coulters, malt extracts and mixtures thereof, wherein the plant extracts consist of one or more plant extracts containing one or more polyphenols, (B) one or more plant extracts and / or plant concentrates containing one or more compounds selected from the group consisting of anthocyanins and betanin and (C) selected from the group consisting of pH buffer salts and mixtures thereof, wherein (A) in an amount of 10 to 99 wt .-%, (B) in an amount of 0.5 to 89 wt .-% and (C) in a Amount of 0.5 to 10 wt .-% is contained, and wherein the caramelized sugars are contained in a maximum amount of up to 95 wt .-%, the Zuckercouleure contained in a maximum amount of up to 75 wt .-
  • the present invention further relates to coating compositions containing these dye compositions, foods, food additives, pharmaceutical excipients, feeds, feed additives, and in particular confectionery.
  • the present invention also relates to foodstuffs containing in the coating such dye compositions suitable for human consumption, for example coated confectionery.
  • chocolate lenses and chewing gum pads having coatings comprising such dye compositions are part of the present invention.
  • Dye compositions suitable for consumption are available in a wide variety of colors.
  • the main field of use is food and pharmaceutical products, but also in toys or other articles intended for children or for the handling of children, in pet food and the like, there are dyes and coloring matter suitable for consumption.
  • Another object of the present invention is to provide dye compositions suitable for human consumption which have a red, reddish-brown or brown color and possess high opacity. Further, it is an object of the present invention to provide dye compositions suitable for human consumption which have high resistance to aging and which do not influence or alter the food as little as possible. With respect to “caramel dyes” and “sugar liquor dyes”, the present invention is intended to provide a natural, marketable alternative, and / or to provide the opportunity to reduce the amounts of these dyes to be used.
  • dye compositions suitable for human consumption comprising components (A), (B) and (C), wherein
  • (C) selected from the group consisting of pH buffer salts and mixtures thereof,
  • the dye composition may also consist of the aforementioned components (A), (B) and (C).
  • a plant extract is a mixture of substances which is obtained by enrichment of components of plants or parts thereof using extractants.
  • plant concentrates Mixtures of substances obtained by squeezing out plants or parts thereof. As a rule, they are thickened after drying by removing the water or dried.
  • the plant extracts containing one or more polyphenols, the caramel sugar, the sugar caramel and the malt extracts give the dye compositions a hue having sufficient color strength and brilliance.
  • the plant extracts and plant concentrates containing one or more compounds selected from the group of anthocyanins and betanin also contribute to the color strength and brilliance, but give the dye compositions, especially a darker color and in particular a high opacity.
  • the opacity is the ability of a dye or pigment to cover the color of the object to be colored, that is to make invisible.
  • Plant extracts often contain pH-active substances, ie substances which, upon contact with water, generate oxonium ions (H 3 O + ) or hydroxydiones (OH) and thus influence the pH of the water or of the aqueous solution.
  • the water may include residual water in dried plant extracts or plant concentrates or the natural water content of foods or ingested air humidity.
  • the nature of these ingredients and the pH they impart depend on the type of plant, the parts of the plant used in the extraction, the method of extraction and other factors.
  • the dyes contained in the plant extract may also be pH-active substances. The resulting pH may therefore depend on their chemical structure.
  • the pH-active substances may influence various properties of the dye compositions and the foods to be colored therewith. You can, for example, influence the color, since, for example, the color of anthocyanins can be pH-dependent.
  • the brown color of the extract mixture can be shifted in the direction of a deep chocolate brown. This is possible due to the pH sensitivity of anthocyanins and betanin. Furthermore, the pH inversion salts can prevent the sugar inversion of residual sugars present in the extracts.
  • the pH can be adjusted to the value necessary for the respective foodstuff. The person skilled in the art is aware of the appropriate pH for the individual foods or can easily be determined by methods known to him. Furthermore, those skilled in the art, the necessary methods for pH determination are known and as necessary given in the examples.
  • a level of from 0.5% to 10% by weight of the pH buffering salt is particularly suitable for controlling the pH of water in contact with the dye compositions.
  • the pH-adjusting effect is usually too low, and at higher levels, the coloring properties of the dye compositions may suffer.
  • dye compositions as described above comprising or consisting of (A) in an amount of 30 to 95 wt .-%, (B) in an amount of 0.5 to 40 wt .-% and (C) in an amount from 0.5 to 8% by weight.
  • Particularly preferred are dye compositions as described above, comprising or consisting of (A) in an amount of 50 to 95 wt .-%, (B) in an amount of 0.5 to 15 wt .-% and (C) in one Amount of 0.5 to 6 wt .-%.
  • dye compositions as described above comprising or consisting of (A) in an amount of 70 to 98.5 wt .-%, (B) in an amount of 1 to 30 wt .-% and (C) in in an amount of 0.5 to 3 wt .-%.
  • dye compositions as described above wherein the caramel sugars are contained in a maximum amount of up to 90 wt .-%, the Zuckercouleure are contained in a maximum amount of up to 70 wt .-% and / or the malt extracts in a maximum amount up to 70 wt .-% are included.
  • Particular preference is given to dye compositions as described above in which the caramel sugars are contained in a maximum amount of up to 85% by weight, the sugar clays are contained in a maximum of up to 65% by weight and / or the malt extracts are not more than one up to 65 wt .-% are included.
  • coloring properties, color brilliance, color brilliance, color strength, hiding power, etc. are usually the most favorable and the mutual influences of foods and dye mixtures can be kept low.
  • Dye compositions having a pH between 4.5 to 8 are preferred.
  • the pH is measured in a 1% (w / v) aqueous solution, that is, in an amount of one gram of the solid per 100 ml of the solution.
  • the dye composition assumes the desired hues and suppresses the sugar inversion sufficiently.
  • the skilled person decides on the basis of the specific conditions of the food preparation form, which pH should be adjusted.
  • the color intensity can be determined as described in Commission Directive 2008/128 / EC of 22 December 2008 laying down specific purity criteria for food colors, for example sugar 07 (E150a).
  • E150a sugar egg (E150a)
  • the color intensity for the constituents of component (A) namely polyphenol-containing plant extracts, caramel sugar, sugar caramel and malt extracts, this is done by measuring the adsorption of a solution in water with a mass concentration of 0.1%.
  • polyphenol-containing plant extracts which have a color intensity of 0.05 bi
  • the caramel sugars to be used preferably have a color intensity in a range from 0.01 to 0.1
  • the sugar coulters preferably have a color intensity in a range from 0.2 to 0.5
  • the malt extracts preferably have one Color intensity in a range of 0.05 to 0.2.
  • betanin-containing plant extracts and plant concentrates with an extinction value El% in a range of 3 to 30.
  • Used natural dyes and components which have these color intensities usually have in addition to a sufficient color intensity, other particularly favorable coloring properties, for example in terms of hue, color brilliance, etc., and in particular in terms of color strength and opacity. Furthermore, by maintaining these color intensities, the reproducibility of the properties of the products in different batches is improved.
  • component (A) contains flavonoids.
  • apple extracts are particularly suitable for the present invention. Therefore, preferred are dye compositions as described in this patent application, wherein (A) comprises or consists of one or more apple extracts. Very particular preference is given to those dye compositions in which (A) consists of one or more apple extracts. Apple extracts are commercially available, particularly preferred are apple extracts of apple pomace (pulp). However, for example, apple instant tea is also suitable. Apple extracts are inexpensive and give the dye mixtures of the present invention a red, reddish brown or brown color, which often can not be obtained by other vegetable dyes or not in the necessary quality. Quality means all aspects that reflect consumer satisfaction with the product. The consumer is increasingly demanding higher quality features, such. B. taste, texture and appearance. Therefore, the manufacturers strive to produce the products in all aspects in a satisfactory and uniform quality. The exact shade depends on the raw materials on the mixing ratio of the components and other factors. He is reproducible.
  • anthocyanins occur in almost all higher plants, mostly in the flowers and fruits, but also in the leaves and roots.
  • Suitable for use in the dye compositions of the present invention are, for example, vegetable extracts, vegetable concentrates, berry concentrates and floral extracts. Preferred are therefore dye compositions as described herein, especially those as described immediately above, wherein (B) comprises one or more plant extracts selected from the group consisting of vegetable extracts, vegetable concentrates, berry concentrates and flower extracts.
  • Particularly suitable vegetables are, for example, black carrots, sweet potatoes, red cabbage and radishes.
  • Betanine for example, can be obtained from beetroot. It is preferably used as a plant concentrate that is obtained by pressing and subsequent drying of the beetroot.
  • the invention can also be carried out with other compounds selected from the group of betalaine.
  • these dye compositions are preferred if they additionally contain at least one apple extract.
  • Particularly suitable berry concentrates and flower extracts are, for example, extracts of elderberry, grapes and hibiscus.
  • these dye compositions are particularly preferred if they additionally contain at least one apple extract.
  • Such combinations give an ideal color shade with very good opacity.
  • dye compositions as described herein, wherein (A) consists of one or more apple extracts and is present in an amount of 70 to 98.5 wt .-%, (B) one or more plant extracts selected from the group consisting of vegetable extracts and Berry extracts and is present in a total amount of 1 to 30 wt .-% and (C) in an amount of 0.5 to 3 wt .-% is present.
  • Another object of the present invention are foods, food additives, pharmaceutical formulations, feed, Feed additives or coating compositions comprising a dye composition according to the invention, in particular those containing apple extracts or other preferred components or otherwise comprising preferred embodiments of the dye compositions according to the invention.
  • Coating compositions comprising a dye composition according to the invention are particularly preferred.
  • the coating agents may be sugar-containing or sugar-free coating agents.
  • Coagulants are used for coating, that is to say, the coating of solid bodies, for example confectionery, for example chocolate lentils or chewing gum pillows, or of pharmaceutical preparation forms, for example tablets.
  • the production of the wrapper is also called coating.
  • Coating methods for coating cores of, for example, chocolate with a hard sugar layer are known per se (for example, Ullmanns Enzyklopadie der ischen Chemie 3rd edition, volume 4, page 10 and volume 19, page 260).
  • Coating agents which contain a dye composition according to the invention and have a pH of between 4.5 and 8, measured by direct immersion of a pH electrode in the coating compositions, are preferred.
  • the dye composition assumes the desired hues and suppresses the sugar inversion sufficiently.
  • the skilled person decides on the basis of the specific conditions, for example the holding time and the temperature, which pH value should be set.
  • the pH of the coating solution is determined by means of a calibrated laboratory pH meter. It uses a pH electrode with KCl as the electrolyte, which can be dipped directly into the coating solution.
  • Another object of the present invention are foods, food additives, pharmaceutical formulations, feed or animal feed additives comprising a dye composition according to the invention.
  • Particularly preferred are such foods.
  • preferred foods are confectionery and dietary supplements.
  • Particularly preferred are foods as described above, wherein the food is selected from the group consisting of confectionery and Fruit yoghurts.
  • Most preferred are foods as described above, wherein the food is selected from the group consisting of chocolate lentils, chewing gum pillows, fruit sweets, coated nuts, coated dried fruits such as raisins, coated licorice and dietary supplements in the form of dragees.
  • a preferred subject of the present invention are foods, food additives, pharmaceutical formulations, feeds, feed additives comprising a coating or a coating comprising a dye composition according to the invention.
  • the foods are particularly preferred, for example in the form of dragees.
  • foods which contain a coating or a coating which comprises a dye composition according to the invention are preferred, for example sweets, such as chocolate lentils or chewing gum pillows, or dietary supplements in the form of dragees.
  • the most preferred foods are chocolate lentils.
  • a chocolate is a lentil-shaped candy whose core consists of whole milk, bitter or even white chocolate and which has a mostly colored sugar coating, which firmly adheres to the core. To make the chocolate, the chocolate core must be provided with the wrapper.
  • chewing gum sticks are also preferred foods.
  • Another object of the present invention are pharmaceutical formulations comprising a dye composition according to the invention.
  • Particularly preferred pharmaceutical formulations are tablets.
  • Another object of the present invention is the use of a dye composition according to the invention or a coating agent according to the invention for the preparation of a food or a pharmaceutical preparation, in particular the use for the production of chocolate lenses and tablets.
  • Another object of the present invention is a process for the preparation of a dye composition according to the invention, comprising the steps: i. Providing a component (A) selected from the group consisting of plant extracts, caramel sugars, sugar coulters, malt extracts and mixtures thereof, wherein the plant extracts consist of one or more plant extracts containing one or more polyphenols,
  • component (C) which is selected from the group consisting of pH buffer salts and mixtures thereof and
  • an embodiment of the present invention is a process for the preparation of a dye composition according to the invention, comprising the steps: i. Providing a component (A) as described above, ii. Providing a component (B) as described above, iii. Providing a component (C) as described above and iv. Mixing the ingredients wherein the components (A), (B) and (C) and their components are used in the above amounts.
  • the pH of the coating solution is determined using a Mettler Toledo MP120 calibrated laboratory pH meter with automatic temperature compensation.
  • a conventional pH electrode with KCl as the electrolyte is immersed directly in the coating solution or mixture.
  • the same apparatus is used and the pH electrode is immersed in an aqueous solution containing one gram of the solid per 100 ml of the solution (1%). (w / v)).
  • the insoles were first wetted completely with drageeing agent and then dried with air until the dragees had run dusty (about 5 minutes).
  • the room temperature was about 20 ° C, the relative humidity about 50%.
  • the coating agent for each layer was added in such an amount that, although fully wetted, the deposits were not too wet to prevent sticking together.
  • the total time for applying the layers was about 2.5 h, the order amount was 200 g per kg deposits.
  • a total of 200 g of coating agent was applied in 20 layers.
  • composition of the invention To prepare a composition of the invention, the components are combined and stirred as described above for the coating agent, but optionally without the sugar solution, if the addition of a sugar solution is not necessary for the desired application. If necessary, water or another solvent can also be added.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne des compositions de colorants appropriées à la consommation humaine, lesdites compositions présentant une couleur rouge, rouge brunâtre ou brune et possédant un pouvoir couvrant élevé, ainsi qu'un enrobage destiné à des confiseries enrobées, ledit enrobage étant exempt de colorants artificiels et présentant un coloris vif de type brun - rouge brunâtre sans avoir recours aux colorants de type carmin d'origine animale et présentant en outre des propriétés d'application avantageuses, à base d'extraits et de concentrés végétaux, les compositions de colorants appropriées à la consommation humaine selon l'invention comprenant les constituants (A), (B) et (C), (A) étant choisi dans le groupe constitué d'extraits végétaux, de sucres caramélisés, de colorants caramel, d'extraits de malt et de leurs mélanges, lesdits extraits végétaux étant constitués d'un ou de plusieurs extraits végétaux contenant un ou plusieurs polyphénols, (B) étant constitué d'un ou de plusieurs extraits végétaux et/ou concentrés de végétaux contenant un ou plusieurs composés choisis dans le groupe constitué d'anthocyanes et de bétanine, et (C) étant choisi dans le groupe constitué des sels à effet tampon sur le pH et de leurs mélanges, (A) y étant contenu dans une quantité comprise entre 10 et 99 % en poids, (B) dans une quantité comprise entre 0,5 et 89 % en poids et (C) dans une quantité comprise entre 0,5 et 10 % en poids, et les sucres caramélisés y étant contenus dans une quantité inférieure ou égale à 95 % en poids, les colorants caramel y étant contenus dans une quantité inférieure à 75 % en poids et les extraits de malt y étant contenus sont contenus dans une quantité inférieure ou égale à 90 % en poids.
PCT/EP2013/062638 2012-06-25 2013-06-18 Compositions de colorants appropriées à la consommation humaine WO2014001153A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102012105514.9A DE102012105514A1 (de) 2012-06-25 2012-06-25 Zum menschlichen Verzehr geeignete Farbstoffzusammensetzungen
DE102012105514.9 2012-06-25

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WO2014001153A1 true WO2014001153A1 (fr) 2014-01-03

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WO (1) WO2014001153A1 (fr)

Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN108740267A (zh) * 2018-06-07 2018-11-06 益家元品实业（厦门）有限公司 一种保健蜜饯的生产方法
US20210395547A1 (en) * 2018-10-22 2021-12-23 Ripples Ltd. Article of manufacture, formulation and method for printing on a foamed beverage

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Publication number Priority date Publication date Assignee Title
WO2021234528A1 (fr) * 2020-05-16 2021-11-25 Ripples Ltd. Appareil, procédé et article de fabrication permettant de produire une image à base d'encre multicolore comestible

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US4118516A (en) * 1977-05-26 1978-10-03 International Flavors & Fragrances Inc. Use of caramel color for augmenting or enhancing or intensifying the color of natural red dyestuffs
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WO2012033536A2 (fr) * 2010-09-09 2012-03-15 Kalamazoo Holdings, Inc. Compositions de radis rouge et romarin ayant une stabilité de couleur améliorée et son utilisation dans les aliments, les boissons, les cosmétiques et les agents pharmaceutiques

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US4118516A (en) * 1977-05-26 1978-10-03 International Flavors & Fragrances Inc. Use of caramel color for augmenting or enhancing or intensifying the color of natural red dyestuffs
US20080226797A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Natural Beverage Products
WO2012033536A2 (fr) * 2010-09-09 2012-03-15 Kalamazoo Holdings, Inc. Compositions de radis rouge et romarin ayant une stabilité de couleur améliorée et son utilisation dans les aliments, les boissons, les cosmétiques et les agents pharmaceutiques

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"Ullmanns Enzyklopädie der technischen Chemie", vol. 4, pages: 10
DOWNHAM A ET AL: "Colouring our Foods in the last and next Millennium", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD, GB, vol. 35, 22 February 2000 (2000-02-22), pages 5 - 22, XP002694151, ISSN: 0950-5423, [retrieved on 20011225], DOI: 10.1046/J.1365-2621.2000.00373.X *
HERRMANN, K.: "Anthocyanine als Farbstoffe unserer Obstarten", ERWERBSOBSTBAU, vol. 39, 1997, Berlin, pages 11 - 14, XP009173228, ISSN: 0014-0309 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740267A (zh) * 2018-06-07 2018-11-06 益家元品实业（厦门）有限公司 一种保健蜜饯的生产方法
US20210395547A1 (en) * 2018-10-22 2021-12-23 Ripples Ltd. Article of manufacture, formulation and method for printing on a foamed beverage

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