Improvement of 3D white chocolate printing molding effect with oleogels
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 a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023063739 |
| _version_ | 1797669929701343232 |
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| author | Jeremiah Hao Ran Huang GiGi Chin Wen Lim Ching-Hui (Joan) Su Jhih-Ying Ciou |
| author_facet | Jeremiah Hao Ran Huang GiGi Chin Wen Lim Ching-Hui (Joan) Su Jhih-Ying Ciou |
| author_sort | Jeremiah Hao Ran Huang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T20:52:08Z |
| format | Article |
| id | doaj.art-cba78be8e3214c64bf735db6ea859e17 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-11T20:52:08Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-cba78be8e3214c64bf735db6ea859e172023-10-01T05:58:45ZengElsevierHeliyon2405-84402023-09-0199e19165Improvement of 3D white chocolate printing molding effect with oleogelsJeremiah Hao Ran Huang0GiGi Chin Wen Lim1Ching-Hui (Joan) Su2Jhih-Ying Ciou3Department of Food Science, Tunghai University, 40704, Taichung, TaiwanDepartment of Food Science, Tunghai University, 40704, Taichung, TaiwanDepartment of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA, 50011-1078, USADepartment of Food Science, Tunghai University, 40704, Taichung, Taiwan; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S24058440230637393D food printingWhite chocolateOleogelPrint accuracy evaluation |
| spellingShingle | Jeremiah Hao Ran Huang GiGi Chin Wen Lim Ching-Hui (Joan) Su Jhih-Ying Ciou Improvement of 3D white chocolate printing molding effect with oleogels Heliyon 3D food printing White chocolate Oleogel Print accuracy evaluation |
| title | Improvement of 3D white chocolate printing molding effect with oleogels |
| title_full | Improvement of 3D white chocolate printing molding effect with oleogels |
| title_fullStr | Improvement of 3D white chocolate printing molding effect with oleogels |
| title_full_unstemmed | Improvement of 3D white chocolate printing molding effect with oleogels |
| title_short | Improvement of 3D white chocolate printing molding effect with oleogels |
| title_sort | improvement of 3d white chocolate printing molding effect with oleogels |
| topic | 3D food printing White chocolate Oleogel Print accuracy evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023063739 |
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