A brief review on 3D printing of chocolate
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The use of 3D printing (3DP) for food applications is gaining attention both as a research topic, and for industrial applications. Chocolate is one of the most common food commodities used for 3DP, owing to its melt extrusion capability and popularity in the high-end food industry. However, chocolate remains a difficult substrate to work with, due to its complex composition as well as rheological properties. The quality of cocoa beans and the processing conditions of chocolate manufacture influence the quality of 3DP. This review briefly covers areas such as processing of chocolate, types of 3D printing of chocolate, rheology of chocolate inks, textural attributes and sensory evaluation of the 3D chocolate products.
Açıklama
Anahtar Kelimeler
confectionary, fused deposition modelling, ink-jet process, melt extrusion
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
58
Sayı
6
