Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application

This study investigated the multiscale properties and 3D printing performance of egg yolk powder-starch gel using egg yolk powder as the main material and adding potato starch (PS) and corn starch (CS) with different content (10%, 15%, and 20%), respectively. The results showed that the egg yolk powder-starch gel with higher starch content showed higher storage modulus (G'), loss modulus (G"), apparent viscosity, and hardness. Egg yolk powder-corn starch (EYP-CS) gels were tested for stronger gel strength and denser microstructure. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yolk powder-starch gel. From the 3D printing results. EYP-20%PS and EYP-10%CS showed the best 3D printing performance. Lastly, the dysphagia test was additionally conducted and the results showed that EYP-10%CS, EYP-15%CS, and EYP-20%CS could be identified as Level 5 swallowed foods that have good swallowing performance.