Optimizing conditions for the development of 3d-printed chocolates

Introduction

The 3D printing of food entails the layer-by-layer construction of food structures, with printability, post-processing, and applicability being the three main focuses. Although there are few studies on the printability of chocolates and their mixes, it is possible to speculate that 3D printing, by offering a fresh and innovative method of producing chocolate, could boost customer acceptance of goods containing chocolate.

Methods

This work outlines the process of building 3D-printed chocolate through the hot-melt extrusion 3D printer approach. The printability of the material supply was predicted to correlate with rheological behavior, thermal behavior, and a crystal-like nature. An investigation was conducted to assess the printability of extruded chocolate paste in terms of its ability to maintain its structural integrity over a long time. This was achieved by modifying several factors, including printing speeds, motor speed, nozzle diameter, and temperature ranges.

Results and conclusion

The rheological behavior, such as amplitude, temperature, and frequency, was measured through the amplitude sweep results, which ensure all the material supply remains within the linear–viscoelastic region (0.05%), and the frequency sweep ensures all the storage moduli are greater than the loss modulus. The results suggest that the high-precision constructs reached printing speeds ranging from 600 to 1000 mm/min, with a melt extrusion rate from 40 to 60℃. Additionally, we determined that the most efficient motor speed was 15–30% lower. The findings of this study can be utilized in the process of 3D printing intricate items employing chocolate and other analogous food materials.