Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology

Abstract

Additive manufacturing, also referred to as three-dimensional printing, offers the food industry a plethora of innovative processing techniques. This technology enables the rapid production of complex objects without being hindered by design intricacies, granting designers unparalleled freedom to explore novel geometric forms sans molds. Hydrocolloids, hydrophilic compounds serving as thickening or gelling agents, play a pivotal role in altering food system properties and enhancing mechanical stability during printing. In a study focused on cake batter, xanthan gum was incorporated at varying proportions (0.5%, 1%, 1.5%, and 2%) to assess printability and optimize printing parameters. Findings demonstrated a significant improvement in printability with the addition of xanthan gum, ensuring structural integrity throughout the printing process. Notably, cakes with higher xanthan gum content exhibited poorer extrusion and shape irregularities due to increased viscosity, while lower content resulted in enhanced fluidity but compromised shape accuracy. Optimal results were observed with 1% xanthan gum, showcasing superior flowability and mechanical strength, as indicated by dynamic viscoelastic properties. Further analysis revealed that specific printing parameters, including nozzle diameter (1.24 mm), printing pressure (3.3 bar), and nozzle movement speed (33.55 mm/s), yielded the best results, producing accurately shaped 3D printed objects with minimal variations in dimensions and weight. These findings underscore the potential of additive manufacturing in revolutionizing food production processes through meticulous material manipulation and parameter optimization.