Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.

ABSTRACT: Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Speci

SUBMITTER: Burkard J 

PROVIDER: S-EPMC10439107 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature