Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

• Published in: Food science and biotechnology 2024, 33(11), , pp.2551-2557
• Main Authors: Jeong, Ha Eun, Lee, Chang Joo, Min, Sea Cheol
• Format: Article
• Language: English
• Subjects: Calcium chloride; Chemistry; Chemistry and Materials Science; Elastic properties; Extrudability; Food Science; Fused deposition modeling; Loss modulus; Mechanical properties; Modulus of elasticity; Nutrition; Pectin; Physical properties; Research Article; Shear modulus; Three dimensional printing; Ultrasonic processing; Ultrasound; Yield stress; 식품과학
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01517-z

This study investigated the effects of ultrasound treatment or calcium chloride (CaCl 2 ) addition on the physical properties of jelly formulations. Elastic modulus (G’), loss modulus (G”), tan δ, shear modulus, yield stress (τ 0 ), phase angle (δ), and gel strength were the parameters selected to describe the requirements of jelly printing, such as fidelity, shape retention, and extrudability. Ultrasound treatment of the jelly formulation without pectin increased the G’ and shear moduli values, while decreasing the δ and gel strength. The addition of CaCl 2 to the jelly formulation with pectin increased the G’, G”, shear modulus, τ 0 , and gel strength but lowered the tan δ and δ values. Both ultrasound treatment and CaCl 2 addition improved the jelly printing requirements and demonstrated the potential to control the physical properties of jelly formulations for 3D printing using fused deposition modeling.