Chocolate-based ink three-dimensional printing

Patent metadata

Field	Value
Publication number	US-11882847-B2
Application number	US-202016907372-A
Country	US
Kind code	B2
Filing date	Jun 22, 2020
Priority date	Sep 17, 2019
Publication date	Jan 30, 2024
Grant date	Jan 30, 2024

Abstract

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20° C. to 30° C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

First claim

The invention claimed is:

1. An edible and 3D printable ink composition comprising:
a chocolate-based material comprising a chocolate syrup, a chocolate paste, or a combination thereof; and
cocoa powder present in the chocolate-based material in an amount ranging from 5 to 25 w/w %,
wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20° C. to 30° C.

2. The edible and 3D printable ink composition of claim 1 , wherein the cocoa powder is present in the chocolate-based material in an amount ranging from 10 to 25 w/w %.

3. The edible and 3D printable ink composition of claim 1 , wherein the chocolate-based material is the chocolate syrup and the cocoa powder is present in the chocolate-based material in an amount ranging from 20 to 25 w/w %.

4. The edible and 3D printable ink composition of claim 1 , wherein the chocolate-based material is the chocolate paste and the cocoa powder is present in the chocolate-based material in an amount ranging from 10 to 12 w/w %.

5. The edible and 3D printable ink composition of claim 1 , wherein the edible and 3D printable ink composition is a thixotropic fluid.

6. The edible and 3D printable ink composition of claim 1 , wherein the edible and 3D printable ink composition has:
a flow consistency index ranging from more than 0 Pa s n to 25 Pa s n , wherein n denotes a shear-thinning index ranging from more than 0 to less than 1;
a yield stress ranging from 2 Pa to 300 Pa; and
a storage modulus ranging from 10 Pa to 1 MPa.

7. The edible and 3D printable ink composition of claim 1 , further comprising a milk-based product, wherein the milk-based product comprises cream, yogurt, or a combination thereof.

8. A method of 3D printing an edible and 3D printable ink composition, wherein the edible and 3D printable ink composition comprises:
a chocolate-based material comprising a chocolate syrup, a chocolate paste, or a combination thereof; and
cocoa powder present in the chocolate-based material in an amount ranging from 5 to 25 w/w %,
wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20° C. to 30° C.,
the method comprising:
providing the edible and 3D printable ink composition; and
dispensing the edible and 3D printable ink composition onto a substrate at a room temperature ranging from 20° C. to 30° C. and in the absence of temperature control of the edible and 3D printable ink composition.

9. The method of claim 8 , wherein providing the edible and 3D printable ink composition comprises filling one or more syringes with the edible and 3D printable ink composition, wherein each of the one or more syringes is configured with a nozzle.

10. The method of claim 9 , wherein dispensing the edible and 3D printable ink composition comprises positioning the nozzle at a distance from the edible and 3D printable ink composition which has deposited on the substrate, wherein the distance ranges from 400 μm to 700 μm.

11. The method of claim 9 , further comprising maintaining the nozzle at a position with respect to the substrate where dispensing starts so as to compensate for a delay in flow of the edible and 3D printable ink composition from the nozzle to the substrate.

12. The method of claim 8 , wherein dispensing the edible and 3D printable ink composition comprises applying a pressure ranging from 100 to 550 kPa to dispense the edible and 3D printable ink composition.

Assignees

• Univ Singapore Technology & Design

Inventors

• Karyappa Rahul
• Hashimoto Michinao

Classifications

• A23G1/005 Primary

  Moulding, shaping, cutting or dispensing chocolate (A23G1/0076 - A23G1/0096 take precedence) · CPC title

• A23G1/20 Primary

  Apparatus for moulding, cutting or dispensing chocolate · CPC title

• A23G1/32

  characterised by the composition {containing organic or inorganic compounds} · CPC title

• A23G1/50

  characterised by shape, structure or physical form, e.g. products with an inedible support (liquid products or solid products in the form of powders, flakes or granules for making liquid products A23G1/56) · CPC title

• A23P20/20

  Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers · CPC title