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

Publication dates
Authors	Zhong, 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.
Keywords	3D printing; Food inks; Egg yolk powder; Starch; Printability
Year	01 Jan 2024
Journal	Innovative Food Science and Emerging Technologies
Journal citation	91, pp. 1-12
Publisher	Elsevier Science & Technology
ISSN	1466-8564
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.ifset.2023.103545
Scopus EID	1-s2.0-S1466856423002795
Web address (URL)	https://www.sciencedirect.com/science/article/pii/S1466856423002795?via%3Dihub
Open access	Published as non-open access
Research or scholarly	Research
Page range	1-12
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Print	14 Dec 2023
Publication process dates
Accepted	05 Dec 2023
Deposited	06 Feb 2024
Additional information	©2023 Elsevier Ltd. All rights reserved.
Place of publication	United Kingdom

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