Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
April 10, 2026Food HydrocolloidsOpen Access

Microstructural, textural and rheological properties of food-grade bigel inks designed for 3D food printing

View Full Paper
Ask AI
Bookmark
Share

Authors

KZKonstantina ZampouniSTStylianos TsikoudisTBTriantafyllia Biza

Discussion

Loading...

Member takes

Overview

Develops food-grade bigel inks for 3D printing, revealing how composition affects printability and stability.

Key Points

  • Evaluate the microstructural, textural, and rheological properties of food-grade bigels for 3D printing applications.
  • Developed bigels from beeswax-sunflower oil oleogels and gelatin–agar hydrogels at varying ratios.
  • Analyzed microstructure, texture, and rheological properties of the inks.
  • Conducted thermal analysis to understand phase behaviors and transitions.
  • Evaluated printability using a hexagonal model.
  • Stable bigels formed without phase separation across all formulations.
  • Microstructural analysis showed a transition from oleogel-in-hydrogel to hydrogel-in-oleogel as oleogel content increased.
  • Inks exhibited shear-thinning behavior and solid-like viscoelasticity.
  • Bigels with 60-70% oleogel showed the highest dimensional fidelity after printing.

Cite This Study

Zampouni et al. (2026) studied this question.

synapsesocial.com/papers/69d8930e6c1944d70ce041cehttps://doi.org/10.1016/j.foodhyd.2026.112752
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods2026 · 2 citations
  2. 2Feasibility of novel bigels prepared by beeswax and basil seed mucilage for 3D printing approach2024
  3. 3A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology–Geometry Mapping, and Control2025
  4. 4Tailoring Rheological and Structural Properties of Bigels for Solid Fat Replacement: Influence of Gelator Type2026
  5. 5Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications2025 · 16 citations