Ingestibles possessing intrinsic color change
AssigneeSegan Industries, Inc.
InventorHans O. Ribi
Life of this patent
Estimating the term…
Abstract
Methods and compositions are provided comprising ingestibles and a thermochromic composition which is informative as to the temperature history of the ingestible, either prior or contemporaneous with use. Various solid or liquid ingestible compositions are provided for determining storage temperature, temperature of the user, temperature of the ingestible, particularly comestibles, and the like. Of particular interest are polydiacetylene polymers which may be formulated to provide compositions having transition temperature over a broad temperature range.
Claims20
An ingestible comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
An liquid ingestible comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C. dispersed therein.
A solid ingestible having a coating comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
A composition comprising a carbohydrate and a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
A composition comprising a lipid and a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
A solid ingestible comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C. and at least one food dye, wherein the combination of said polymer and said at least one food dye imparts a color different from the color of said polymer in one of its transitions.
A sugar icing comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
A lipid ingestible coating composition comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
An ingestible having a interpenetrating coating of a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., said ingestible selected from the group consisting of medicaments, meats, confections, candy, baby food, cereals, marshmallows, cheese and baked goods.
A liquid ingestible having dispersed therein a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C. selected from the group consisting of hot and beverages, formulas and syrups.
A solid food having an adherent coating comprising a design formed by a polydiacetylenic polymer capable of undergoing a temperature transition.
A solid material in contact with food comprising a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C.
An ingestible comprising a polydiacetylene polymer, wherein said polydiacetylene polymer comprises as an end group a carboxylic acid or derivative thereof, an hydroxy group or ether thereof, an amino group or derivative thereof.
Dependencies are inferred from the claim text.