Description
3‑D printed sugar crystals are created by extruding a heated, supersaturated sucrose solution that rapidly crystallizes upon cooling.
Technical
The process relies on maintaining a supersaturated sucrose solution at 150–155 °C, where the viscosity is tuned to 1–5 Pa·s for extrusion. Upon extrusion, rapid nucleation occurs as the solution cools to 0–5 °C, forming a crystalline network that locks the filament in place. Precise control of temperature gradients and cooling rates is essential to prevent premature solidification or layer delamination.
Science
Primary Reaction
Crystallization of sucrose from a supersaturated solution
Sensory Profile
Aroma ()
sweetcaramelizedtoastedwarmsugaryvanilla-likehoneyedbutterscotchmaplemolasses