Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and...

Area of Science:

• Food Science and Technology
• Materials Science
• Rheology

Background:

• 3D printing of food gels with plant-based ingredients presents challenges in predicting printability and texture.
• Realistic ingredients like pea protein isolate (PPI) and chickpea protein concentrate (CPC) require careful formulation for successful printing.

Purpose of the Study:

• To compare two plant protein-hydrocolloid inks (PPI and CPC) within a consistent hydrocolloid framework.
• To evaluate how complete formulation design influences the rheology, printability, and final texture of 3D printed food gels.

Main Methods:

• Developed two plant protein-hydrocolloid inks (PPI and CPC) using gellan gum and xanthan gum.
• Characterized inks' rheology (yield stress, shear-thinning, thixotropy, gel strength) and printability.
• Assessed final gel texture using compression testing.

Main Results:

• Chickpea protein concentrate (CPC) ink exhibited higher yield stress than pea protein isolate (PPI) ink, with both showing shear-thinning behavior.
• Both inks enabled self-supporting 3D printed objects, but geometric fidelity was limited, especially for CPC.
• PPI gels were more resistant to deformation, while CPC gels were stiffer and tougher.

Conclusions:

• Formulation design is the primary factor governing rheology, printability, and texture in 3D printed food gels, overriding protein source alone.
• Optimizing ingredients like protein level, moisture, sorbitol, and salt is crucial for successful food 3D printing.
• This study provides insights into developing functional food gels using commercial plant-based ingredients.