Edible mechanical metamaterials with designed fracture for mouthfeel control

Souto, André; Zhang, Jian; Aragón, Alejandro M.; Velikov, Krassimir P.; Coulais, Corentin

doi:10.1039/d1sm01761f

Cited by 14 publications

(6 citation statements)

References 35 publications

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“…This was done in combination with the deposition of sauces and sprinkles onto targeted locations for each layer. This demonstrates the possibility of AcoustoFab to enhance not only the visual appearance of food but also gastronomic texture similar to edible metamaterials 45 .…”

Section: Printing Performance Of Acoustofabmentioning

confidence: 83%

Acoustophoretic in situ 3D fabrication of multi-material and porous structures

Chen,

Bansal,

Plasencia

et al. 2024

Preprint

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Additive manufacturing is critical in modern production, from individualized prototyping to advanced applications across various domains1-5. However, it has several challenges, including the integration of multiple materials with diverse properties into a single print without cross-contamination6, printing on complex surfaces7, and generating customized porous structures8. Here, we present AcoustoFab, an acoustophoretic fabrication system that is capable of in situ multi-material 3D printing with customized porous structures on complex substrates in a contactless manner. Our system utilizes a phased array of ultrasound transducers to precisely control sound fields in 3D space, allowing acoustic levitation of diverse materials (e.g., edible, fluorescent, luminant, and ferromagnetic) and depositing them on complex or non-planar surfaces during the additive manufacturing process. Additionally, we utilize ultrasound focusing to create high-pressure points on the target locations to generate customized porous structures to tune the texture, appearance, and flexibility. AcoustoFab stands out not only as an independent fabrication system but also for its compatibility with existing platforms, such as stereolithography, demonstrated through multi-material printing experiments, which highlights its potential for augmenting current fabrication technologies. AcoustoFab offers opportunities for non-contact, multi-material in situ printing with customized porous structures for various applications, for example, in situ printing, food engineering, soft actuators, optical devices and bioprinting.

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Section: Printing Performance Of Acoustofabmentioning

confidence: 83%

Acoustophoretic in situ 3D fabrication of multi-material and porous structures

Chen,

Bansal,

Plasencia

et al. 2024

Preprint

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“…The chocolate used as the edible sample was a commercially available 74% cacao couverture chocolate (ingredients: organic cacao mass, organic cane sugar, organic cacao butter, organic cacao powder, organic vanilla powder). This chocolate was used because lower-purity cacao complicates the tempering and printing process (Souto et al, 2022). That is, it is necessary to perform tempering to achieve crystallization of a stable form of chocolate that can be precisely printed.…”

Section: Ingredientsmentioning

confidence: 99%

“…Chocolate was chosen as a material for the edible samples because chocolate has some inherent flavors and aromas, and has been used in previous taste perception studies, as described above. Chocolate is a common material used for 3D food printing (Hao et al, 2010;Lanaro et al, 2019;Mantihal et al, 2019;Souto et al, 2022). Chocolate as a 3D food printer material enables easy to control of shape and permits the production of a large number of edible samples for experiment.…”

Section: Introductionmentioning

confidence: 99%

The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces

Ogata,

Gakumi,

Hashimoto

et al. 2023

Front. Psychol.

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In this paper, we present the findings of a study investigating the impact of shape on the taste perception of chocolate. Previous research has explored the influence of various sensory information on taste perception, but there has been little focus on the effect of food shape being eaten on taste perception. To explore this, we focused on the Bouba-Kiki effect, illustrating an interaction between shape and several modalities, and investigated the effect of Bouba- and Kiki-shaped (rounded and angular) foods eaten on taste perception. We utilized a 3D food printer to produce four different shapes of chocolate pieces based on the Bouba-Kiki. Participants tasted each piece and completed a chocolate flavor questionnaire. With Bayesian analysis, we determined that the Bouba-shaped chocolate pieces were perceived as sweeter than the Kiki-shaped ones, supporting earlier studies on crossmodal correspondences between shape and taste perception. However, there were no significant differences in ratings of other tastes, such as sourness and bitterness. Our research indicates that shape can affect taste perception during consumption and suggests that 3D food printers offer an opportunity to design specific shapes that influence taste experiences.

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“…The biting often correlates with the bulk properties of chocolates and involves tooth− chocolate contacts, 5 largely falling into the area of fracture mechanics and is relatively well-studied. 6 The concentration, size distribution, and shape of solid particles of chocolates along with the type and concentration of emulsifier (e.g., soy lecithin and polyglycerol polyricinoleate) influence the bulk properties, flow characteristics, and lubrication behavior of chocolates in mouth, impacting the gustation (i.e., the primary taste perception). 5,7−9 Thinking of the stages of oral processing, the licking starts with a direct contact between the tongue and a solid chocolate followed by a gradual phase transition of the chocolate from a crystalline solid to a continuous molten fat phase containing suspended particles of cocoa and sugar.…”

Section: Introductionmentioning

confidence: 99%

“…The oral perception of chocolates starts with either biting or licking. The biting often correlates with the bulk properties of chocolates and involves tooth–chocolate contacts, largely falling into the area of fracture mechanics and is relatively well-studied . The concentration, size distribution, and shape of solid particles of chocolates along with the type and concentration of emulsifier ( e.g.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Soltanahmadi

Bryant

Sarkar

2023

ACS Appl. Mater. Interfaces

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Investigation of a lubrication behavior of phase change materials (PCM) can be challenging in applications involving relative motion, e.g., sport (ice skating), food (chocolates), energy (thermal storage), apparel (textiles with PCM), etc. In oral tribology, a phase change often occurs in a sequence of dynamic interactions between the ingested PCM and oral surfaces from a licking stage to a saliva-mixed stage at contact scales spanning micro-(cellular), meso-(papillae), and macroscales. Often the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues. Herein, we bring new insights into lubrication mechanisms of PCM using dark chocolate as an exemplar at a single-papilla (meso)-scale and a full-tongue (macro) scale covering the solid, molten, and saliva-mixed states, uniting highly sophisticated biomimetic oral surfaces with in situ tribomicroscopy for the first time. Unprecedented results from this study supported by transcending lubrication theories reveal how the tribological mechanism in licking shifted from solid fat-dominated lubrication (saliva-poor regime) to aqueous lubrication (saliva-dominant regime), the latter resulted in increasing the coefficient of friction by at least threefold. At the mesoscale, the governing mechanisms were bridging of cocoa butter in between confined cocoa particles and fat coalescence of emulsion droplets for the molten and saliva-mixed states, respectively. At the macroscale, a distinctive hydrodynamic viscous film formed at the interface governing the speed-dependent lubrication behavior indicates the striking importance of multiscale analyses. New tribological insights across different stages and scales of phase transition from this study will inspire rational design of the next generation of PCM and solid particle-containing materials.

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Edible mechanical metamaterials with designed fracture for mouthfeel control

Abstract: Edible metamaterials with on-demand fracture properties can be used to enhance mouthfeel experience.

Cited by 14 publications

References 35 publications

Acoustophoretic in situ 3D fabrication of multi-material and porous structures

Acoustophoretic in situ 3D fabrication of multi-material and porous structures

The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

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