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.
Claims39
An ingestible comprising:
- a polydiacetylene homopolymer having a transition termperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said ingestible, and wherein said polymer is triggered to change color from a first color to a second color at said transition temperature by other than a binding pair interactions whereby the color of said ingestible is changed.
A liquid ingestible comprising:
- a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C. dispersed therein, wherein said polymer is physiologically acceptable and can be consumed with said ingestible, and wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said ingestible is changed.
A solid ingestible having a coating comprising:
- a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said ingestible and wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said coating is changed.
A composition comprising:
- a carbohydrate interpenetrated with a physiologically acceptable polydiacetylene polymer other than a liposome having a transition temperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said composition, and wherein said polymer changes color from a fist color to a second color at said transition temperature, whereby the color of said carbohydrate is changed.
A composition comprising:
- a lipid interpenetrated with a polydiacetylene polymer other than a liposome having a transition temperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said composition, and wherein said polymer changes color from a first color to a second color at said transition temperature in response to a trigger other than a binding pair interaction, whereby the color of said lipid is changed.
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 said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, wherein the combination of said polymer and said at least one food dye imparts a color different from said first color and said second color to said ingestible, and wherein said polymer is physiologically acceptable and can be consumed with said ingestible.
A sugar icing comprising:
- a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said sugar icing, and wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said sugar icing is changed.
A lipid ingestible coating composition comprising:
- a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., wherein said polymer is physiologically acceptable and can be consumed with said lipid ingestible coating composition, wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said coating is changed.
An ingestible having a interpenetrating coating of a polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., wherein said ingestible is selected from the group consisting of medicaments, meats, confections, candy, baby food, cereals, marshmallows, cheese and baked goods, wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said ingestible is changed.
A liquid ingestible having dispersed therein a polydiacetylene homopolymer having a transition temperature in the range of about −10 to 200° C. selected from the group consisting of hot and cold beverages, formulas and syrups, and wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at said transition temperature, whereby the color of said ingestible is changed.
A solid food having an adherent edible coating comprising:
- a design formed by a polydiacetylenic polymer, wherein said polymer is physiologically acceptable and said adherent coating can be consumed with said solid food, and wherein said polymer is triggered by other than a biochemical interaction to change color from a first color to a second color at a transition temperature, whereby said design changes color.
A solid material in contact with food, said solid material comprising a physiologically acceptable polydiacetylene homopolymer that undergoes a color change from a first color to a second color at a transition temperature in the range of about −10 to 200° C., whereby the color of said solid material is changed, wherein said color change of said polymer is reversible, and wherein the trigger for said change is other than biochemical.
An ingestible comprising:
- a polydiacetylene homopolymer, wherein said polydiacetylenic polymer comprises as an end group a carboxylic acid or derivative thereof, an hydroxy group or ether thereof, an amino group or derivative thereof, wherein said polymer interpenetrates said ingestible and wherein said polydiacetylene homopolymer changes color from a first color to a second color in response to a trigger other than a binding pair interaction, whereby the color of said ingestible is changed.
An ingestible comprising:
- a polydiacetylene homopolymer, wherein said polydiacetylenic polymer is other than a liposome and comprises as an end group a carboxylic acid or derivative thereof, an hydroxy group or either thereof, an amino group or derivative thereof, wherein said polymer interpenetrates said ingestible, wherein said polydiacetylenic homopolymer changes color from a first color to a second color in response to a trigger and wherein said trigger is selected from the group consisting of ionic strength change, mechanical stress, chemical change, hydration state, enzymatic change, temperature change, pH change, radiation exposure, solvent change and physical stress.
An ingestible comprising:
- an interpenetrating coating of a physiologically acceptable polydiacetylene polymer having a transition temperature in the range of about −10 to 200° C., wherein said ingestible is a condiment, and wherein said polymer changes color from a first color to a second color at said transition temperature, and wherein the trigger is other than a binding pair interaction, whereby the color of said condiment is changed.
An ingestible composition comprising:
- at least one of a monomeric and a polymeric diacetylenic compound other than a liposome, wherein said diacetylenic compound is physiologically acceptable, and wherein said diacetylenic compound can polymerize to form or is a polydiacetylene that changes color from a first color to a second color in response to a trigger selected from the group consisting of temperature change, pH change, radiation, ionic strength change, mechanical stress, chemical change, solvent change, hydration state, and enzymatic change;
- and
- at least one ingestible carrier material, wherein said ingestible carrier material is selected from the group consisting of an aqueous solution, a solvent-based solution, an oil, a lipid, a sugar, a salt, a seasoning, a lectin, an agglutinin, a protein matrix, and a carbohydrate matrix, and wherein said composition is formed by interpenetrating said diacetylenic compound with said carrier material.
An ingestible composition comprising:
- a polydiacetylene homopolymer other than a liposome that in response to a change in a trigger selected from the group consisting of temperature change, pH change, radiation, ionic strength change, mechanical stress, chemical change, solvent change, hydration state, and enzymatic change can transition between an ordered first colored structure and a disordered second colored structure, wherein the colors of said first colored structure and said second colored structure are different and wherein said polymer is physiologically acceptable and can be consumed with said ingestible.
Dependencies are inferred from the claim text.