Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application

Journal article


Zhong, Yuanliang, Wang, Bo, Lv, Weiqiao, Li, Guohua, Lv, Yinqiao and Cheng, Yuting. (2024). Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application. Innovative Food Science and Emerging Technologies. 91, pp. 1-12. https://doi.org/10.1016/j.ifset.2023.103545
AuthorsZhong, Yuanliang, Wang, Bo, Lv, Weiqiao, Li, Guohua, Lv, Yinqiao and Cheng, Yuting
Abstract

This study investigated the multiscale properties and 3D printing performance of egg yolk powder-starch gel using egg yolk powder as the main material and adding potato starch (PS) and corn starch (CS) with different content (10%, 15%, and 20%), respectively. The results showed that the egg yolk powder-starch gel with higher starch content showed higher storage modulus (G'), loss modulus (G"), apparent viscosity, and hardness. Egg yolk powder-corn starch (EYP-CS) gels were tested for stronger gel strength and denser microstructure. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yolk powder-starch gel. From the 3D printing results. EYP-20%PS and EYP-10%CS showed the best 3D printing performance. Lastly, the dysphagia test was additionally conducted and the results showed that EYP-10%CS, EYP-15%CS, and EYP-20%CS could be identified as Level 5 swallowed foods that have good swallowing performance.

Keywords3D printing; Food inks; Egg yolk powder; Starch; Printability
Year01 Jan 2024
JournalInnovative Food Science and Emerging Technologies
Journal citation91, pp. 1-12
PublisherElsevier Science & Technology
ISSN1466-8564
Digital Object Identifier (DOI)https://doi.org/10.1016/j.ifset.2023.103545
Scopus EID1-s2.0-S1466856423002795
Web address (URL)https://www.sciencedirect.com/science/article/pii/S1466856423002795?via%3Dihub
Open accessPublished as non-open access
Research or scholarlyResearch
Page range1-12
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All rights reserved
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Controlled
Output statusPublished
Publication dates
Print14 Dec 2023
Publication process dates
Accepted05 Dec 2023
Deposited06 Feb 2024
Additional information

©2023 Elsevier Ltd. All rights reserved.

Place of publicationUnited Kingdom
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