Do you take into consideration the flow attributes of syrups and adhesives combined with cocoa powder? Well, researchers in Singapore have discovered a way to 3D print chocolate at room temperature.
Experts at the Singapore University of Technology and Design (SUTD) have discovered a cool extrusion technique to additive manufacture chocolate-based commodities. They will 3D print them at room temperature. Their findings were published t in the Scientific Reports.
The hot-melt extrusion technique is hugely utilized in additive manufactured chocolates where the chocolate is needed to be between the temps of 31-36 °C. This is so that it is able to melt and be dispensed as needed. This technique has its benefits in clearness and convenience. The small range of working temperatures may be very limiting and inflexible.
Contrary, cold extrusion doesn’t need the guidance of temperature since it relies on only the properties flow. It also relies on rheology of the printing ink which is included in chocolate at the working temperature.
cold extrusion in 3D printed chocolate hasn’t been confirmed until now. This is because of a lack of inks that are suitable for rheological attributes.
In this research, the experts from the Soft Fluidics Lab of SUTD have effectively created cold extrusion for 3D printing of chocolate. This is a system that they called, Ci3DPchocolate-based ink 3D printing.
The Ci3DP method includes combing immediately accessible chocolate products. The products include pastes and syrups with cocoa powder to adjust the rheology of the paint. Chocolate-based inks with high frequencies of cocoa powders showed shear-thinning qualities with high viscosity. The inks also held a toothpaste-like attribute that did not move at rest.
The researchers showed Ci3DP in the production of chocolate with various 3D textures and shapes, using multiple types of paints. For example, a bit of chocolate was formed with a semi-solid building and liquid contents at the same time. This was in showcasing the versatility of Ci3DP.
“The simplicity and flexibility of Ci3DP offer great potential in fabricating complex chocolate-based products without the need for temperature control,” stated Dr. Rahul Karyappa at SUTD who headed the researcher.
The experts stated their technique is just helpful for additive manufacturing chocolate. However, it also lets the cold extrusion of temperature-sensitive food products. As a result, it widens the food sector abilities in tailoring food products for a variety of consumers.
