Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

The development and production of food with 3-Dimensional printing (3DP) technology has potential to create and produce food in a more advanced format that will be a new paradigm shift in the food industry. Through 3D printing, personalised food can be created in terms of shape and nutritional composition. To firmly establish this promising technology as a powerful tool for engineering food it is required a thorough understanding of the supply ingredients and strategies to enhance printability. This study demonstrates the use of flow enhancer and inclusion of support structure in the designed shape were key factors influencing printability capacity of chocolate (edible ink chosen as a model).