Exploring the role of oleogels in 3D printed white chocolate decors: Impacts on quality and decoration
International Journal of Gastronomy and Food Science, cilt.41, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 41
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.ijgfs.2025.101248
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
- Anahtar Kelimeler: Beeswax, Candelilla wax, Chocolate printing, Oleogel, White chocolate decoration
- Yıldız Teknik Üniversitesi Adresli: Hayır
Özet
3D food printing (3DP) offers innovative possibilities for creating customized chocolate decorations, yet white chocolate remains challenging due to its low viscosity and lack of cocoa powder, which hinders extrusion and stacking. The present study explores the use of wax-based oleogels (beeswax and candelilla wax) as partial cocoa butter replacers to improve printability and structural integrity in 3D-printed white chocolate decorations. First, optimization of oleogel-based formulations was achieved for successful printing and then compared with control chocolate (without replacement of cocoa butter). Rheological properties, moisture content (in the range of 1.2 and 1.5 %), color (total color change varying between 16 and 19), texture (between 1 and 8 N), and oil-binding capacity (up to 99 %) were evaluated for all the samples. The findings demonstrated that oleogel incorporation enhanced solidification, shape retention and print quality with candelilla wax-based chocolates (CW-C) exhibiting greater post-printing durability. Beeswax-based formulations (BW-C), while maintaining initial print stability were more prone to breakage after printing. Rheological analysis confirmed improved viscosity, crucial for successful extrusion in BW-C and CW-C samples. The study highlights the potential of oleogel-structured white chocolate decoration for functional and customizable 3D food applications, supporting clean-label trends and sustainable fat alternatives in confectionery.