Year: 2023
Type: article
Abstract: This study used oleogels to resolve unsolidified white chocolate in 3D printing. Because white chocolate cannot be shaped during 3D printing, the oleogel system is used to solve this problem. The printing parameters and accuracy in a 3D printing system were investigated by using different oleogels added to white chocolate as a material to enhance chocolate extrusion solidification, monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC), and their effects on rheological characterization, bridging experiments, and optimal print parameters (material formulation, nozzle height, layer height and print speed) were compared. In the rheological analysis, the viscosity recovery was more than 80% for the HPMC group and less than 80% for the MAG and SE groups. In the bridging experiment, when MAG and SE were added at more than 2%, the white chocolate could be effectively extruded and solidified, and the bridging distance could be stretched to 10 mm. The suitable printing parameters are a nozzle height of 3 mm, a layer height of 3 mm, and a printing speed of 10 mm/s. This study provides a future solution to solve the problem of extruded unsolidified chocolate.
Source: Heliyon
Institutions: Tunghai University, Iowa State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,100
Awards: Using Big Data Analysis to Use Pectin as the Basic Material to Optimize the Conditions of Food 3d Printing and Safety, Addition of Hydrocolloid Combined with Cocoa Butter/ Cocoa Butter Replacer and Fusarium Venenatum in Building Artificial Meat: Import to 3d-Printing Mode in Extruded-Molding Food for Intelligent Quality Simulation System, G6386159008
OpenAlex ID: W4385989129