A Rutgers University food scientist and his research team three-dimensionally (3D)-printed low-fat chocolate.
Said Rutgers' Qingrong Huang, "Unlike other food materials such as fruits and meats, 3D extrusion printing of chocolate normally involves the melting and recrystallization of cocoa butter, thereby requiring accurate control of both thermal and fluid conditions during the printing process."
Huang tweaked the ratios of the ingredients for a standard chocolate recipe to optimize the liquid-solid balance for 3D printing, replacing cocoa butter with a water-in-cocoa butter emulsion bound by gum arabic.
Said Huang, "Three-dimensional printing of chocolate is an important and special area in food printing" that “enables the development of customized edible products with tailored taste, shape, and texture, as well as optimal nutrition based on consumer needs.”
From The Jerusalem Post (Israel)
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