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Using 3D Printing to Reduce the Amount of Sugar in Cookies…Without Making Them Inedible https://ift.tt/2Accaix While it may sound great to sit around and eat cookies all day, the fact is that cookies aren’t particularly healthy because they’re chock full of sugar. But, partially because obesity rates have been increasing over the last few decades, people have been more focused on reducing sugar in tasty foods like cookies, or replacing it with something else altogether, like artificial sweeteners such as sucrose. But another trend has also emerged: that of ‘clean label products’ with few or no additives. Desserts could appeal to both trends if a product’s sweetness is increased in a different way, while its overall sucrose is reduced. A fairly new way to prepare sweet treats like cookies is 3D printing. The technology makes it possible to create complex, reproducible 3D structures impossible to make by hand alone, and can also help with more customized nutritional requirements. Tim Meuleman, a student at Wageningen University & Research in the Netherlands, recently wrote a thesis paper, titled “Sugar reduction in cookies by using 3D food printing,” on using 3D printing to achieve sugar reduction in cookies.
The goal of Meuleman’s thesis was to investigate the effect of different sugar replacements in cookie dough, along with the structuring of the cookies based on properties such as shape stability, taste, and texture.
Meuleman used an adapted version of a recipe for a 3D printable dough that he wrote had been “found by unpublished internal experiments at TNO (The Hague, the Netherlands), acquired via Stefano Renzetti,” and chose the various sugar replacers because of the variations between their molecular weight; this allowed him to observe how cookie properties, like dry matter content and texture, were influenced. Once cookie dough was prepared with a variety of sugar replacers, Meuleman created a design for 3D printing a rectangular cookie in OpenSCAD, which was then loaded into Slic3r before being fabricated on a byFlow 3D food printer. After the cookies were baked, they were packaged in aluminum foil to sit for a day, so the water could redistribute inside before the dry matter content and water activity were measured and the texture analysis was performed.
He concluded that 3D printing was a good way to lower the sugar content in cookies, because it does not negatively influence the texture and also increases the perceived sweetness without having to add any artificial sweeteners. Future research could focus on developing dough that is easier to 3D print.
Discuss this story and other 3D printing topics at 3DPrintBoard.com or share your thoughts in the comments below. Printing via 3DPrint.com | The Voice of 3D Printing / Additive Manufacturing https://3dprint.com October 16, 2018 at 12:06AM
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