By adjusting the proportion of sugar powder, cocoa butter and cocoa powder, a chocolate formula with good 3D printability was obtained for the first time. Replacing cocoa butter with water-in-water emulsions with different contents (25%, 50% and 75%) formed by different water-oil ratios (2:8, 3:7 and 4:6), fat-reduced 3D printed chocolate can be obtained.
These fat-reduced chocolates have ideal cocoa butter polymorph V crystals and shear thinning fluid behavior, which makes the printing process easier.
The brittleness of chocolate was improved by adding high content of emulsion.
Emulsified structure was successfully formed in defatted chocolate. When 75% cocoa butter is replaced by emulsion with water-oil ratio of 2:8, or 50% cocoa butter is replaced by emulsion with water-oil ratio of 3:7, fat-reduced chocolate can still maintain good printing performance.