Printing Optimization of 3D Structure with Lard-like Texture Using a Beeswax-Based Oleogels

Area of Science:

• Food Science and Technology
• Materials Science
• Additive Manufacturing

Background:

• Developing alternative fats with lard-like textural properties is crucial for food reformulation.
• Beeswax (BW)-based oleogels offer potential as fat replacers.
• Optimizing 3D printing parameters is key for achieving desired structures and textures.

Purpose of the Study:

• To determine the optimal conditions for 3D printing of BW-based oleogel.
• To achieve textural properties similar to lard in 3D printed food structures.
• To investigate the influence of BW concentration and infill level on printing accuracy and sample properties.

Main Methods:

• Statistical analysis was employed to optimize 3D printing parameters.
• Investigated printing accuracy at various BW oleogel concentrations and infill levels (IL).
• Utilized multi-response optimization to match target textural properties (hardness, cohesiveness, adhesiveness) with lard.

Main Results:

• High printing accuracy was achieved with over 15% BW oleogel at 50% and 75% IL.
• BW concentration and IL significantly affected the hardness, cohesion, and adhesion of printed samples.
• Optimal preparation parameters (58.9% IL, 16.0% BW) yielded printed oleogel with textural properties comparable to lard.

Conclusions:

• 3D printing of BW oleogel enables the creation of complex structures with adjustable textural properties.
• BW oleogels show significant potential as a viable and functional replacement for lard in food applications.
• This research provides a framework for utilizing 3D printing technology in developing novel fat-based ingredients.