Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

Yaxin Wen, Quang Tuan Che, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)

Abstract

Plant-based oil inks that imitate the texture and melting behavior of traditional animal fats using 3D printing have been developed. The influence of the incorporation of potato starch and the type of oil on rheology and meltability was investigated. The results showed that the dynamic modulus and hardness of fat analogs increased, whereas fat analog meltability decreased with an increase in potato starch content. Coconut oil and soybean oil-containing fat analogs incorporated with proper potato starch levels exhibited good printability and similar meltability to commercial beef and pork fats. The addition of potato starch suppressed fat analog meltability as it disrupted the inulin matrix. Fat analogs containing coconut oil could be texturized at temperatures lower than those required for their soybean oil counterparts. The fat analogs were solid at room temperature, demonstrated good printability, and imitated the melting behavior of fat contained in real meat throughout the cooking process.

Original languageEnglish
Article number118285
JournalCarbohydrate Polymers
Volume269
DOIs
Publication statusPublished - 2021 Oct 1

Bibliographical note

Funding Information:
This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning [contract grant number NRF-2020R1A2C1011723 ]; 2020 collaborative research program between university and Rural Development Administration [ PJ01527503 ], Republic of Korea; a grant from the Institute of Biomedical Science & Food Safety , Korea University; and China Scholarship Council .

Publisher Copyright:
© 2021

Keywords

  • 3D food printing
  • Fat analog
  • Inulin
  • Meltability
  • Potato starch

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

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