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Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

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Abstract

This study investigated the effects of ultrasound treatment or calcium chloride (CaCl2) addition on the physical properties of jelly formulations. Elastic modulus (G’), loss modulus (G”), tan δ, shear modulus, yield stress (τ0), phase angle (δ), and gel strength were the parameters selected to describe the requirements of jelly printing, such as fidelity, shape retention, and extrudability. Ultrasound treatment of the jelly formulation without pectin increased the G’ and shear moduli values, while decreasing the δ and gel strength. The addition of CaCl2 to the jelly formulation with pectin increased the G’, G”, shear modulus, τ0, and gel strength but lowered the tan δ and δ values. Both ultrasound treatment and CaCl2 addition improved the jelly printing requirements and demonstrated the potential to control the physical properties of jelly formulations for 3D printing using fused deposition modeling.

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Acknowledgements

This work was supported by a research grant from Seoul Women’s University (2024).

Funding

Seoul Women`s University, 2024, Sea Cheol Min.

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Author notes

  1. Ha Eun Jeong and Chang Joo Lee have contributed equally to this work.

Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, Seoul, 01797, Republic of Korea

    Ha Eun Jeong & Sea Cheol Min

  2. Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk, 54538, Republic of Korea

    Chang Joo Lee

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  1. Ha Eun Jeong
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  2. Chang Joo Lee
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  3. Sea Cheol Min
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Correspondence to Sea Cheol Min.

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Jeong, H.E., Lee, C.J. & Min, S.C. Improvement of jelly 3D printing using ultrasound treatment and calcium chloride. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01517-z

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  • DOI: https://doi.org/10.1007/s10068-024-01517-z

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