MSGID: 1:317/3 63ec5fe6   
   PID: hpt/lnx 1.9.0-cur 2019-01-08   
   TID: hpt/lnx 1.9.0-cur 2019-01-08   
    Want healthy Valentine chocolates? We can print them    
    Food scientist uses 3D printing to introduce the first in a line of what   
   he calls 'functional foods'    
      
     Date:   
         February 14, 2023   
     Source:   
         Rutgers University   
     Summary:   
         A scientist has developed a formulation of low-fat chocolate that   
         can be printed on a 3D printer in pretty much any shape a person   
         can conceive, including a heart.   
      
      
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   FULL STORY   
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   A Rutgers scientist has developed a formulation of low-fat chocolate   
   that can be printed on a 3D printer in pretty much any shape a person   
   can conceive, including a heart.   
      
      
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   The work heralds what the researcher hopes will be a new line of   
   "functional foods" -- edibles specially designed with health benefits. The   
   aim is to develop healthier kinds of chocolate easily accessible to   
   consumers.   
      
   Reporting in the scientific journal, Food Hydrocolloids, a Rutgers-led   
   team of scientists described the successful creation and printing of a   
   mixture producing low-fat chocolate -- substituting fatty cocoa butter   
   with a lower- fat, water-in-oil emulsion.   
      
   "Everybody likes to eat chocolate, but we are also concerned with   
   our health," said Qingrong Huang, a professor in the Department of   
   Food Science at the Rutgers School of Environmental and Biological   
   Sciences. "To address this, we have created a chocolate that is not only   
   low-fat, but that can also be printed with a 3D printer. It's our first   
   'functional' chocolate."  Huang, an author of the study, said he already   
   is working on manipulating sugar content in the new chocolate formulation   
   for low-sugar and sugar-free varieties.   
      
   Researchers create emulsions by breaking down two immiscible liquids   
   into minute droplets. In emulsions, the two liquids will usually quickly   
   separate - - as is the case with oil and vinegar -- unless they are held   
   together by a third, stabilizing ingredient known as an emulsifier. (An   
   egg is the emulsifier in a vinaigrette.)  Chocolate candy is generally   
   made with cocoa butter, cocoa powder and powdered sugar and combined   
   with any one of a variety of different emulsifiers.   
      
   For the study, the scientific team experimented with different ratios of   
   the ingredients for a standard chocolate recipe to find the best balance   
   between liquid and solid for 3D printing. Seeking to lower the level of   
   fat in the mixture, researchers created a water-in-cocoa butter emulsion   
   held together by gum arabic, an extract from the acacia tree that is   
   commonly used in the food industry, to replace the cocoa butter. The   
   researchers mixed the emulsion with golden syrup to enhance the flavor   
   and added that combination to the other ingredients.   
      
   As delightful as it is to eat, Huang said, chocolate is a material rich   
   with aspects for food scientists to explore.   
      
   Employing advanced techniques examining the molecular structure and   
   physical properties of chocolate, researchers investigated the printed   
   chocolate's physical characteristics. They were seeking the proper   
   level of viscosity for printing and looking for the optimal texture and   
   smoothness "for a good mouthfeel," Huang said. Experimenting with many   
   different water-oil ratios, they varied the percentages of all the main   
   ingredients before settling on one mixture.   
      
   In 3D printing, a printer is used to create a physical object from a   
   digital model by laying down layers of material in quick succession. The   
   3D printer, and the shapes it produces, can be programmed by an app on   
   a cellphone, Huang said.   
      
   Ultimately, Huang said he plans to design functional foods containing   
   healthy added ingredients -- substances he has spent more than two   
   decades studying, such as extracts from orange peel, tea, red pepper,   
   onion, Rosemary, turmeric, blueberry and ginger -- that consumers can   
   print and eat.   
      
   "3D food printing technology enables the development of customized   
   edible products with tailored taste, shape and texture as well as optimal   
   nutrition based on consumer needs," Huang said.   
      
   Other researchers on the study included Siqi You and Xuanxuan Lu of   
   the Department of Food Science and Engineering at Jinan University in   
   Guangzhou, China.   
      
       * RELATED_TOPICS   
             o Mind_&_Brain   
                   # Dieting_and_Weight_Control # Nutrition_Research #   
                   Consumer_Behavior # Perception   
             o Matter_&_Energy   
                   # 3-D_Printing # Nature_of_Water # Engineering # Chemistry   
       * RELATED_TERMS   
             o Saturated_fat o Trans_fat o Circuit_design o Unsaturated_fat   
             o Self_image o Erikson's_stages_of_psychosocial_development   
             o Hyperactivity o Intelligence_quotient   
      
   ==========================================================================   
   Story Source: Materials provided by Rutgers_University. Original written   
   by Kitta MacPherson.   
      
   Note: Content may be edited for style and length.   
      
      
   ==========================================================================   
   Journal Reference:   
      1. Siqi You, Qingrong Huang, Xuanxuan Lu. Development of fat-reduced 3D   
         printed chocolate by substituting cocoa butter with water-in-oil   
         emulsions. Food Hydrocolloids, 2023; 135: 108114 DOI: 10.1016/   
         j.foodhyd.2022.108114   
   ==========================================================================   
      
   Link to news story:   
   https://www.sciencedaily.com/releases/2023/02/230214153905.htm   
      
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