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3D printing of date paste and cornstarch-based composite gels: Rheological characterization and printability
Muneeba Zubair Alam1, Mohammed Tarique1, Yunda Maymanah Rahmadewi1
1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates.
International Journal of Biological Macromolecules
|March 26, 2026
Summary
This study enhances 3D food printing of date paste using pregelatinized cornstarch. Optimal starch levels (15-20%) improve print accuracy and gel stability, though too much starch affects texture.
Area of Science:
- Food Science
- Materials Science
- Biotechnology
Background:
- 3D food printing offers customization but requires precise material properties.
- Date paste presents challenges in achieving desired printability and structural integrity.
- Incorporating hydrocolloids is a common strategy to modify food material rheology.
Purpose of the Study:
- To investigate the effect of pregelatinized cornstarch on the physicochemical properties of date paste gels.
- To determine the optimal cornstarch concentration for improving the 3D printability of date paste.
- To evaluate the impact of starch on gel structure, stability, and printed product fidelity.
Main Methods:
- Date paste was mixed with varying concentrations of pregelatinized cornstarch (5-20% w/w).
- Physicochemical properties including hardness, adhesiveness, cohesiveness, springiness, and syneresis were measured.
- Gel structural integrity, dimensional accuracy, and shape fidelity of 3D printed constructs were assessed.
- Thermal properties (endothermic peak temperatures) and microstructural changes were analyzed.
Main Results:
- Cornstarch addition increased gel hardness and adhesiveness, enhancing the structural network.
- Optimal dimensional accuracy and shape fidelity were achieved at 15-20% cornstarch.
- Excessive starch (20%) reduced cohesiveness and springiness, leading to fragile printed structures.
- Syneresis decreased with higher starch content, indicating improved water retention.
- Increased endothermic peak temperatures and compact microstructures demonstrated enhanced gel stability.
Conclusions:
- Pregelatinized cornstarch significantly improves the 3D printability of date paste by modifying gel properties.
- A balance in starch concentration is crucial for optimizing print fidelity and structural integrity.
- This research provides formulation insights for enhancing 3D printed food products using date paste and starch.
