Abstract
Abstract: In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time. Practical Application: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.
| Original language | English |
|---|---|
| Pages (from-to) | 2923-2932 |
| Number of pages | 10 |
| Journal | Journal of Food Science |
| Volume | 83 |
| Issue number | 12 |
| DOIs | |
| Publication status | Published - 2018 Dec 1 |
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Keywords
- additive manufacturing
- food 3D printing
- food ink
- printability
- printing parameters
ASJC Scopus subject areas
- Food Science
Cite this
Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing. / Kim, Hyun Woo; Lee, Jang Ho; Park, Sae Mi; Lee, Min Hyeock; Lee, Il Woo; Doh, Han Sol; Park, Hyun Jin.
In: Journal of Food Science, Vol. 83, No. 12, 01.12.2018, p. 2923-2932.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
AU - Kim, Hyun Woo
AU - Lee, Jang Ho
AU - Park, Sae Mi
AU - Lee, Min Hyeock
AU - Lee, Il Woo
AU - Doh, Han Sol
AU - Park, Hyun Jin
PY - 2018/12/1
Y1 - 2018/12/1
N2 - Abstract: In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time. Practical Application: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.
AB - Abstract: In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time. Practical Application: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.
KW - additive manufacturing
KW - food 3D printing
KW - food ink
KW - printability
KW - printing parameters
UR - http://www.scopus.com/inward/record.url?scp=85058003295&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85058003295&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.14391
DO - 10.1111/1750-3841.14391
M3 - Article
C2 - 30506688
AN - SCOPUS:85058003295
VL - 83
SP - 2923
EP - 2932
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 12
ER -