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

doi:10.1016/j.carbpol.2021.118285

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

96 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 language	English
Article number	118285
Journal	Carbohydrate Polymers
Volume	269
DOIs	https://doi.org/10.1016/j.carbpol.2021.118285
Publication status	Published - 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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10.1016/j.carbpol.2021.118285

Cite this

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

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.",

keywords = "3D food printing, Fat analog, Inulin, Meltability, Potato starch",

author = "Yaxin Wen and Che, \{Quang Tuan\} and Kim, \{Hyun Woo\} and Park, \{Hyun Jin\}",

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: {\textcopyright} 2021",

year = "2021",

month = oct,

day = "1",

doi = "10.1016/j.carbpol.2021.118285",

language = "English",

volume = "269",

journal = "Carbohydrate Polymers",

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AU - Wen, Yaxin

AU - Che, Quang Tuan

AU - Kim, Hyun Woo

AU - Park, Hyun Jin

N1 - 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

PY - 2021/10/1

Y1 - 2021/10/1

N2 - 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.

AB - 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.

KW - 3D food printing

KW - Fat analog

KW - Inulin

KW - Meltability

KW - Potato starch

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DO - 10.1016/j.carbpol.2021.118285

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AN - SCOPUS:85107537334

SN - 0144-8617

VL - 269

JO - Carbohydrate Polymers

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M1 - 118285

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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