Effect of material composition and 3D printing temperature on hot-melt extrusion of ethyl cellulose based medium chain triglyceride oleogel

Abstract

3D printing is an emerging technology in developing personalized nutrition and has received great attention in the food sector. The use of complex printing materials remains a challenge when the focus is on printability. This work investigated the effect of addition of surfactant polyethylene glycol monostearate, PEG40S (1%, 3%, 5% w/w) on hot extrusion 3D printability of 11% w/w ethylcellulose (EC) based medium chain triglyceride (MCT) oleogel. EC oleogels were characterized using various analyses including oil binding capacity, microscopic structure analysis, rheological analysis, mechanical strength, and melting point profiles. With surfactant addition, additional crystalline structures developed in the polymer network altered the mechanical properties of EC oleogel. To evaluate the temperature-dependent printability, printing temperature was varied (25, 45, 65, 85, and 95 °C); observations inferred that 5% w/w surfactant with printing at 45 °C favored printability with optimal extrusion. Overall, this study provides insights into hot extrusion 3D printing oleogel systems, indicating promising scope for employing such systems for nutrient/nutraceutical delivery as well as the development of novel foods, particularly those focused on fat replacements.