Using 3D printing technology, scientists from the University of Amsterdam have created chocolate that is already called the tastiest in the world. One of the factors affecting the taste perception of chocolate is that it is crunchy when bitten.
During the experiments, the researchers concluded that the technologies used to create the metamaterials could improve the structure of high-quality chocolate by adding more S-shaped cracks and complex structures.
In an article published in the journal Soft Matter, the authors showed that adding special anisotropic structures to the structure of chocolate that affect its strength in different directions also improves its flavor properties.
In the study, the scientists showed that, using a specially designed mathematical model, they could optimize certain shapes of chocolate to have a different fracture limit in different directions when bitten. Scientists plan to use the technology applied for the first time to improve the taste of other products.
Former engineers from the University of Colorado at Boulder they were able to solve The inherent problem with 3D printing is that it makes it difficult to create hollow structures, such as an extensive network of capillaries and channels. During printing, the material is fed in liquid form and therefore cannot come over the cavity and form a vault. The new technology allows printing with curable and non-curable polymers at the same time. At the same time, they do not mix, and therefore, the non-curing polymer can serve as a temporary foundation (if later poured) or a permanent filler for the overhanging structure.
Source: Gazeta
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