Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

3D printing technology has been widely used in the field of food. This paper studied the 3D printing performance of composite mixtures of potato starch, whey protein and oleogel. The hardness, thermal and rheological properties and crystal structure of oleogel were measured and the effects of the amount of oleogel added, printing temperature, printing speed and nozzle diameter on the printing accuracy were investigated. The microstructural study by inverted florescence microscopy showed that the crystallization of beeswax gradually increased as the beeswax content increased from 5% to 25 % in the oleogel. Oleogel was added into the starch-protein system (potato starch: whey protein: water 3:1:5) and 3D printing properties were studied. Through 3D printing, it was found that the oleogel content of 20 %, the printing temperature of 30 ℃, printing speed of 40 mm/s, and the nozzle diameter of 1.2 mm, were the best combined parameters for optimum printing effect. The results obtained in this study can provide a reference for 3D printing high-oil system.