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<p>This study explored the influence of cane sugar (sucrose) on the 3D printability of formulations for the preparation of Heat Desiccated Milk Solids (HDMS) based snack. Printing inks were prepared by changing the total solids (TS) of HDMS (55 and 60%) and sugar levels at 15, 20, 25, and 30%. Rheological properties, including shear-stress behaviour, viscosity (η), yield stress (τ₀), and storage modulus (Gʹ), were analysed alongside printability assessments of the 3D constructs to determine the optimal formulation. The rheological analysis revealed that increasing sugar content, coupled with reduced milk solids, led to reduced viscosity and a decline in storage modulus, ultimately causing sagging in the printed constructs. Assessment of the 3D printed constructs revealed that the formulation containing HDMS with 60% solids and 20% sugar exhibited the highest visual assessment score (8.9), with a corresponding yield stress value of 438.64&#xa0;Pa. This formulation produced the most stable construct with optimal shape retention ability post-printing. The results obtained offer a more comprehensive understanding of the role of sugar in the 3D printability of milk solids-based snacks.</p>

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Rheological properties and printability of a cane sugar added milk Solid-Based food ink for extrusion 3D printing

  • 期刊论文

  • 发表日期：

    2025年8月6日

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  • V. P. Aparnna,
  • Kaushik Khamrui,
  • Writdhama G. Prasad

摘要

This study explored the influence of cane sugar (sucrose) on the 3D printability of formulations for the preparation of Heat Desiccated Milk Solids (HDMS) based snack. Printing inks were prepared by changing the total solids (TS) of HDMS (55 and 60%) and sugar levels at 15, 20, 25, and 30%. Rheological properties, including shear-stress behaviour, viscosity (η), yield stress (τ₀), and storage modulus (Gʹ), were analysed alongside printability assessments of the 3D constructs to determine the optimal formulation. The rheological analysis revealed that increasing sugar content, coupled with reduced milk solids, led to reduced viscosity and a decline in storage modulus, ultimately causing sagging in the printed constructs. Assessment of the 3D printed constructs revealed that the formulation containing HDMS with 60% solids and 20% sugar exhibited the highest visual assessment score (8.9), with a corresponding yield stress value of 438.64 Pa. This formulation produced the most stable construct with optimal shape retention ability post-printing. The results obtained offer a more comprehensive understanding of the role of sugar in the 3D printability of milk solids-based snacks.