JFE: Korea University Reveals “​Recipe and Evaluation of Cold Extrusion-Based 3D Printed Chocolate Ganache”

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Korea University • Life Science and
biology
College of Technology: Sun Min Kim (1 work), Jung Hee Woo (1 total)…, Hyun Woo Kim* (communication), Hyun Jin Park (co-communication), etc. in the Journal of Agriculture and Forestry Science District 1 TOP journal Food Engineering (IF: 5.354) published a research article titled “Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing” online.

3D printingIt is a new technology that allows manufacturers and consumers to freely design the shape, filling pattern and texture of objects, thereby enabling product customization. Chocolate is considered an ideal printable material because it can be extruded from a nozzle and solidified to retain its shape after layer-by-layer deposition. Since the rheological properties of chocolate are temperature-sensitive, most previous studies using chocolate melted between 31 °C and 36 °C have focused on temperature.




In other words, hot melt extrusion of chocolate has advantages in terms of accessibility and simplicity; however, it requires precise temperature control within a narrow temperature range and requires an additional cooling process.In contrast, cold extrusion relies only on
food
The rheology of the ink; therefore, precise temperature control is not required and the entire process can be performed at the same temperature. However, there are few studies on chocolate-based 3D food inks with appropriate rheological properties. We can adjust the rheological properties by adding other ingredients to the chocolate, chocolate ganache is an example of this.




Here, the researchers prepared a chocolate emulsion (chocolate ganache) with rheological properties that could be cold-extruded using a 3D food printer, and investigated the possibility of using cocoa powder to stabilize the emulsion.

Results introduction


The research presents a new method for preparing chocolate ganache that can be cold-extruded using a 3D food printer. To determine the optimal conditions, the researchers conducted experiments using different ratios of whipped cream and cocoa powder.

While all whipped cream chocolate ganache is cold extruded, irreversible fat separation occurs with temperature changes. Among the various whipped cream contents, the chocolate ganache containing 30% (w/w) whipped cream had the highest resolution (see Figure 4 below) and was therefore used to study the stability of chocolate ganache.

Among the various cocoa powder contents, chocolate ganache with 20% (w/w) cocoa powder performed the best in terms of rheology, emulsion stability and printing accuracy (see Figure 5 below). The researchers successfully demonstrated that cocoa powder not only increased the weight-bearing capacity of the chocolate ganache, but also acted as a “Pickering granule”.

In other words, the research results overcome the limitations of traditional chocolate printing, which is slow and requires additional cooling. In addition, the method proposed in this paper can be applied to various materials (eg, functional materials) or other 3D printed foods that require temperature stability, and provides a basis for various 3D food inks based on proportioned mixing of whipped cream and cocoa powder.

Expert Profile


Hyun Jin Park, corresponding author, Professor, School of Life Science and Biotechnology, Korea University, Korea. Research field: Biopolymer Engineering Laboratory.

(responsible editor: admin)

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