Research On 3D Printing Technology Of Jelly Sweets Loaded With Functional Oil

Functional oils are edible oils with special physiological functions to human body,but they are almost liquid at room temperature,which make it hard to prepare and store for the food made by functional oil.Jelly sweets is a kind of common food,the combination of jelly sweets and functional oil will make them more tasty and popular.3D printing is an advanced manufacturing technology,which could be applied in the food to realize the personalized customization of appearance and formula,and then improve consumers' experience.In this paper,the printable jelly sweets was developed,and the functional oil was prepared as emulsion and loaded into the jelly sweets matrix,after fused deposition modeling,jelly sweets loaded with functional oil was produced.In order for the printable jelly sweets,the suitable gelling agent(low acyl gellan gum,high acyl gellan gum,konjac gum,curdlan and gelatin)was researched.It was found that low acyl gellan gum has the best condensation speed and gel strength.The low acyl gellan gum was compounded with the other four gels and then simulate 3D printing.The results showed that the property of low acyl gellan gum compounding with gelatin was the best.The effects of different ratios on the hardness and elasticity of the mixed gum were investigated by texture test.Finally,the content of gelatin and low acyl gellan gum were determined as 15% and 1.5% respectively to prepare the jelly sweets.After gelling agent,liquid maltitol and erythritol were added as the sweetener and polyglycerol ricinol ester as defoamer to prepare the jelly sweets matrix.The sugar alcohol content was optimized according to the printing results.3D Printing showed that the fluidity of jelly sweets matrix was poor when the liquid maltitol and erythritol was 50.0 g and 10.0 g,which was bad for printing.With 40.0 g of erythritol,the fluidity was improved,but the bubbles were also increased and influenced the structure.Finally,the optimum formula of jelly sweets matrix was determined as 15.0 g of gelatin,1.5 g of low acyl gelatin,50.0 g of liquid maltitol,30.0 g of erythritol,0.4 g of polyglycerol ricinol ester,solid content was 70%.In order to enhance the stability in jelly sweets,the oil was prepared as O/W emulsion firstly.Soybean isolate protein,flaxseed gum and xanthan gum were used as emulsifiers,and soybean oil was added to prepare emulsion by high speed shearing.The influence of the amount of oil and the amount of emulsifier on the particle size and viscosity of the emulsion were investigated by microscopic observation and rheological tests.Finally,the best formulation of the emulsion was 50.0 g of oil,0.4 g of soybean isolate protein,0.08 g of flaxseed gum,0.08 g of xanthan gum,and 64% of solid content.The formula was verified by functional oil.The emulsion was loaded into the jelly sweets matrix and printed.According to the printing results,the amount of emulsion,low acyl gellan gum,erythritol,maltitol were optimized by single factor,and the relationship between the rheological properties and the printability of the jelly sweets matrix was studied.Finally,the best formula of the jelly sweets loaded with functional oil was determined as follows: 15.8 g emulsion(containing 10.0 g oil),gelatin 15.0 g,low acyl gellan gum 1.5 g,liquid maltitol 50.0 g,erythritol 30.0 g,polyglycerol ricinol ester 0.4 g,solid content 70%.The results of temperature scanning in rheological test showed that the viscous modulus at heating stage and the elastic modulus at cooling stage can reflect the fluidity of the printing material during melt extrusion and the strength when cooling.They are correlated with the printing effect of the printed material,and the printability of the printed material can be predicted.The jelly sweets loaded with ganoderma lucidum spore oil and algal oil were prepared and confirmed that.The quality of jelly sweets loaded with functional oil was investigated.Texture property,taste evaluation were tested and stability at different temperature were studied.The results showed that the hardness and elasticity in the texture test were acceptable.The taste was excellent and received very positive appraisals.The jelly sweets loaded with functional oil have good stability at low temperature,which was benefit to store and transport.