Abstract
The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.
Highlights
Customized foods are increasingly becoming popular as consumers are demanding healthy, tasty, and great-looking food [1]
13 and 18 g were selected as the amounts of gelatin and cornstarch added for further experiments, respectively
As an emerging field in additive manufacturing, 3D food printing will continue to gain momentum because it is evolving from a niche high-end novelty market to a practical method for individuals with specific food requirements
Summary
Customized foods are increasingly becoming popular as consumers are demanding healthy, tasty, and great-looking food [1]. Two options are available to create completely customized foods: using a material set that is large enough to satisfy all consumers’ wants or using a small material set that can be combined at varying ratios. Many manufacturing applications involving this technology have been used in different fields, such as automobile, aircraft, and medical services [3,4]. This technology shows potential for applications involving the production of food products with good quality control, environmentally friendly, high energy efficiency, and low cost. With 3D printing technology, food processing or preparation technologies have emerged in the digital age [6]
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