Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees

文献类型： 外文期刊

第一作者： Xu, Minghao

作者： Xu, Minghao;Xu, Yating;Ji, Shengyang;Li, Ye;Zhang, Cihao;Zhou, Zhenjiang;Shen, Jianfu;Lu, Baiyi;Chen, Qing;Li, Kaimian

作者机构：

关键词： Hydroxypropyl distarch phosphate; Degree of substitution; 3D printing; Ice cream; Printing accuracy

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： Regular ice cream is unsuitable for 3D printing, limiting the ability to create personalized versions of this beloved treat. In this study, we prepared hydroxypropyl distarch phosphate (HDSP) with different hydroxypropyl degrees of substitution (DS similar to 0-0.2) for enhancing the 3D printing performance of ice cream ink. The accuracy of the products showed a trend of increasing and then decreasing with increasing DS of HDSP, reaching a maximum value of 96.68% at HDSP-10. The hydroxypropyl substitution reaction mainly led to aggregation and crosslinking in the long-chain region of starch (X similar to 100-5000), and the short-range ordered structure and crystallinity of HDSP gradually decreased with increasing DS. These resulted in a gradual increase in hydrophilicity of HDSP and decrease in gelatinization enthalpy. As DS of HDSP increased, internal hydrogen and disulfide bonding interactions in the ice cream ink intensified and the mechanical properties improved, resulting in a denser structure. Consequently, these results enhanced the support characteristics of the layered stacking, ultimately leading to greater printing accuracy. However, after the DS increased to the HDSP-15, the structural ordering and crystallinity of the HDSP further plummeted and the particle structure collapsed, resulting in weakened intermolecular interactions within the components and a loosened internal structure, which reduced the support properties. Meanwhile, the viscosity of the ink continued to increase resulting in increased resistance and decreased continuity of the ink extrusion line, resulting in a rough surface of the printed product. This study provides an innovative perspective on the use of starch materials applied to personalized food systems.

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