Improvement of 3D white chocolate printing molding effect with oleogels

Jeremiah Hao Ran Huang; GiGi Chin Wen Lim; Ching-Hui Joan Su; Jhih-Ying Ciou

doi:10.1016/j.heliyon.2023.e19165

Improvement of 3D white chocolate printing molding effect with oleogels

Heliyon. 2023 Aug 18;9(9):e19165. doi: 10.1016/j.heliyon.2023.e19165. eCollection 2023 Sep.

Authors

Jeremiah Hao Ran Huang¹, GiGi Chin Wen Lim¹, Ching-Hui Joan Su², Jhih-Ying Ciou¹

Affiliations

¹ Department of Food Science, Tunghai University, 40704, Taichung, Taiwan.
² Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA, 50011-1078, USA.

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.

Keywords: 3D food printing; Oleogel; Print accuracy evaluation; White chocolate.