The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.
Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties
