Development of Spray Material for Food Coloring

• Main Authors: Chuan-An Chen, 陳傳安
• Other Authors: 蔡碩文
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253013%22.&searchmode=basic

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === The color appearance of current 3D printed food is commonly considered monotonous. However, the spray paints drove by the air compressor may provide uniformly color on the food surface thus make it more attractive and valuable. In this study, we modified the composition of common water-based paints and replaced the ingredients with food additives to develop the spray materials for food coloring. The alginate was used as adhesive, the titanium dioxide was used as primer, the food dye was used for coloring, and the glycerol was used for improving paint film mechanical properties. Results, suggest 2.3% sodium alginate with 12% titanium dioxide is suitable for primer. However, the additive sodium ion form food dye may interrupt the interaction between alginate and reduce the viscosity of the primer. Thus, the recommend ranges for additive dyes is 1.7% to 17% Cochineal Red A for red paint, 1.7% to 13% Tartrazine for yellow paint, and 1.7% to 17% Brilliant Blue FCF for blue paint. Furthermore, additional 20% glycerol (in proportion to the total soluble solids) significantly improves the mechanical property of film especially on the extensibility. After the coloring material is spraying on the test glass, 6% calcium lactate solution was subsequently sprayed on the paint film to establish the cross-linkage between alginate and calcium for consolidation the structure. At least four rounds of alternative spraying of paint and calcium solution is recommended to achieve the acceptable strength. Three common 3D printed food material such as chocolate, hard candy and agar were used as templates for developed coloring system. Results show that the appearance of chocolate and hard candy can be successfully shaded by the formulated spraying paint. No significantly differences on chromatic aberration was observed on colored chocolate and hard candy during 10 days storage under room temperature and 7 oC. However, spray paint on agar was unsatisfying due to the water soluble dye migrated into the high water content agar matrix.