CHOCOLATE 3D PRINTING MATERIAL AND METHOD FOR PRODUCING THE SAME

Abstract

The present disclosure relates to the field of food technology, specifically to a chocolate 3D printing material and a method for producing the same. In the chocolate 3D printing material provided by the present disclosure, the conventional chocolate sugar is replaced with maltitol and xylitol, which increases the fluidity of the chocolate paste while ensures the taste, and guarantees smooth discharge during 3D printing. The application of the traditional Chinese medicine extract may induce the formation of a stable crystal form V, promoting the mutual miscibility of chocolate multiphase system, preventing chocolate bloom, and extending the shell life of chocolate.

Claims

1. A chocolate 3D printing material, which is made from the following raw materials in parts by mass: TABLE-US-00011 Cocoa liquor 1495-1580 parts; Cocoa butter 712-800 parts; Maltitol 870-1260 parts; Xylitol 241-341 parts; Lecithin 16-28 parts; Stevioside 1-5 parts; Traditional Chinese medicine extract 0-600 parts.

2. The chocolate 3D printing material according to claim 1, which is made from the following raw materials in parts by mass: TABLE-US-00012 Cocoa liquor 1495-1580 parts; Cocoa butter 712-800 parts; Maltitol 870-960 parts; Xylitol 241-290 parts; Lecithin 16-28 parts; Stevioside 3-5 parts; Traditional Chinese medicine extract 400-600 parts.

3. The chocolate 3D printing material according to claim 1, wherein the traditional Chinese medicine in the traditional Chinese medicine extract is at least one selected from POLYGONATI RHIZOMA, LENTINULA EDODES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, PORTA, GANODERMA LUCIDUM, GINKGO FOLIUM, FLAMMULINA VELUTIPES, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, MORI FRUCTUS, CASSIAE SEMEN, CHRYSANTHEMI FLOS, and NOTOGINSENG RADIX ET RHIZOMA.

4. The chocolate 3D printing material according to claim 3, wherein the traditional Chinese medicine consists of LENTINULA EDODES, PORIA, FLAMMULINA VELUTIPES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, MORI FRUCTUS, CASSIAE SEMEN, and CHRYSANTHEMI FLOS.

5. The chocolate 3D printing material according to claim 3, wherein the traditional Chinese medicine consists of GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA, and GLYCYRRHIZAE RADIX ET RHIZOMA.

6. A method for producing the chocolate 3D printing material according to claim 1, comprising: melting the cocoa liquor at 4050 C., subjecting the melted cocoa, maltitol, xylitol, and the traditional Chinese medicine extract to rough grinding at 3032 C. for 35 h; adding of the formula amount of the cocoa butter and carrying out fine grinding at 3436 C. for 57 h; adding of the formula amount of the coca butter and carrying out refining at 5060 C. for 812 h; adding lecithin, stevioside, and of the formula amount of the coca butter and carrying out emulsification at 3233 C. for about 35 h; and cooling down the resultant to 2535 C., and forming a solid chocolate 3D printing material by marble tempering.

7. The method according to claim 6, comprising: melting the cocoa liquor at 45 C., subjecting the melted cocoa, maltitol, xylitol, and the traditional Chinese medicine extract to rough grinding at 31 C. for 4 h; adding of the formula amount of the cocoa butter and carrying out fine grinding at 35 C. for 6 h; adding of the formula amount of the coca butter and carrying out refining at 55 C. for 10 h; adding lecithin, stevioside, and of the formula amount of the coca butter and carrying out emulsification at 3233 C. for about 4 h; and cooling down the resultant to 30 C., and forming the solid chocolate 3D printing material by marble tempering.

8. A method for producing a 3D printed chocolate, comprising using the chocolate 3D printing material according to claim 1 to print the 3D printed chocolate by a chocolate 3D printer.

9. The method according to claim 8, wherein the temperature of the printing is 2833 C., and the printing speed is 524 mm/s.

10. A 3D printed chocolate, which is produced by using the chocolate 3D printing material according to claim 1.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0039] FIG. 1 shows the rheological test results of the chocolate paste, wherein FIG. 1-a shows the full data graph, FIG. 1-b is a partially enlarged schematic view under the shearing rate of 314.

[0040] FIG. 2 shows the two-dimensional pattern printed by using the raw materials prepared in Example 2.

[0041] FIG. 3 shows the three-dimensional pattern printed by using the raw materials prepared in e Example 3.

DETAILED DESCRIPTION

[0042] The present disclosure provides a chocolate paste material for 3D printing and a method for producing the same. Those skilled in the art may learn from the contents from this document and appropriately improve the processing parameters to produce. Specifically, it should be noted that all such similar alternatives and modifications are obvious to those skilled in the art and are considered to be included in the present disclosure. The method and the application of the present disclosure have been described in the preferred embodiments, and it is obvious to those skilled in the art that the method and application of the present disclosure may be modified or appropriate changed and combined to achieve and apply the present disclosure without departing from the spirit and scope of the present disclosure.

[0043] The materials used in the present disclosure are all commercially available products, which can be purchased from the market.

[0044] Wherein, the traditional Chinese medicine extract extracted from LENTINULA EDODES, PORTA, FLAMMULINA VELUTIPES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, MORI FRUCTUS, CASSIAE SEMEN, and CHRYSANTHEMI FLOS together is an aqueous extract, and the method for producing the aqueous extract is referred to the Chinese patents CN201410273728.1 and CN105747232A.

[0045] The traditional Chinese medicine extract extracted from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA, and GLYCYRRHIZAE RADIX ET RHIZOMA together is an aqueous extract, and the method for producing the aqueous extract is referred to the Chinese patent CN200510014592.3.

[0046] The present disclosure is further illustrated below in conjunction with examples:

Example 1

[0047] 1) The raw materials were measured according to the following weights: cocoa liquor 1580 g, cocoa butter 800 g, maltitol 1260 g, xylitol 341 g, lecithin 16 g, and stevioside 3 g.

[0048] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0049] 3) Powder materials such as maltitol and xylitol were added to the ball mill, and the system temperature was controlled at 3032 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0050] 4) 260 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3436 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0051] 5) 240 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 54 C., then refining was carried out for about 10 h.

[0052] 6) 300 g of cocoa butter, 16 g of lecithin and 3 g of stevioside were added to the ball mill, and the system temperature was controlled at 3233 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0053] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 2

[0054] 1) The raw materials were measured according to the following weights: cocoa liquor 1580 g, cocoa butter 800 g, 400 g dry powder of the compound aqueous extract from LENTINULA EDODES, PORIA, FLAMMULINA VELUTIPES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, MORI FRUCTUS, CASSIAE SEMEN, and CHRYSANTHEMI FLOS, maltitol 960 g, xylitol 241 g, lecithin 16 g, and stevioside 3 g.

[0055] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0056] 3) Powder materials such as the extract from LENTINULA EDODES, PORIA, FLAMMULINA VELUTIPES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, MORI FRUCTUS, CASSIAE SEMEN and CHRYSANTHEMI FLOS, maltitol, and xylitol were added to the ball mill, and the system temperature was controlled at 3032 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0057] 4) 260 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3436 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0058] 5) 240 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 54 C., then refining was carried out for about 10 h.

[0059] 6) 300 g of cocoa butter, 16 g of lecithin and 3 g of stevioside were added to the ball mill, and the system temperature was controlled at 3233 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0060] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 3

[0061] 1) The raw materials were measured according to the following weights: cocoa liquor 1495 g, cocoa butter 712 g, 400 g dry powder of the compound aqueous extract from LENTINULA EDODES, PORIA, FLAMMULINA VELUTIPES, TREMELLA FUCIFORMIS, LYCII FRUCTUS, MORI FRUCTUS, CASSIAE SEMEN and CHRYSANTHEMI FLOS, 200 g dry powder of the compound aqueous extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE RADIX ET RHIZOMA, maltitol 870 g, xylitol 290 g, lecithin 28 g, and stevioside 5 g.

[0062] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0063] 3) Powder materials such as the extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE, maltitol, and xylitol were added to the ball mill, and the system temperature was controlled at 3032 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0064] 4) 220 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3436 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0065] 5) 240 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 54 C., then refining was carried out for about 10 h.

[0066] 6) 252 g of cocoa butter, 28 g of lecithin and 5 g of stevioside were added to the ball mill, and the system temperature was controlled at 3233 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0067] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 4

[0068] 1) The raw materials were measured according to the following weights: cocoa liquor 1200 g, cocoa butter 1200 g, 400 g dry powder of the compound aqueous extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE RADIX ET RHIZOMA, maltitol 902 g, xylitol 277 g, lecithin 20 g, and stevioside 4 g.

[0069] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0070] 3) Powder materials such as the extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE, maltitol, and xylitol were added to the ball mill, and the system temperature was controlled at 3032 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0071] 4) 200 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3436 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0072] 5) 200 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 54 C., then refining was carried out for about 10 h.

[0073] 6) 800 g of cocoa butter, 20 g of lecithin and 4 g of stevioside were added to the ball mill, and the system temperature was controlled at 3233 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0074] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 5

[0075] 1) The raw materials were measured according to the following weights: cocoa liquor 1120 g, cocoa butter 600 g, 400 g dry powder of the compound aqueous extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE RADIX ET RHIZOMA, maltitol 1335 g, xylitol 520 g, lecithin 24 g, and stevioside 1 g.

[0076] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0077] 3) Powder materials such as the extract from GANODERMA LUCIDUM, ATRACTYLODIS MACROCEPHALAE RHIZOMA, POLYGONATI RHIZOMA, LYCII FRUCTUS, CUSCUTAE SEMEN, OPHIOPOGONIS RADIX, PORIA and GLYCYRRHIZAE, maltitol, and xylitol were added to the ball mill, and the system temperature was controlled at 3133 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0078] 4) 220 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3335 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0079] 5) 180 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 58 C., then refining was carried out for about 10 h.

[0080] 6) 200 g of cocoa butter, 24 g of lecithin and 1 g of stevioside were added to the ball mill, and the system temperature was controlled at 34 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0081] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 6

[0082] 1) The raw materials were measured according to the following weights: cocoa liquor 1580 g, cocoa butter 800 g, 200 g ultrafine microcrystalline cellulose with a diameter of 0.050.1 m and a length of 0.30.8 m, maltitol 1110 g, xylitol 291 g, lecithin 16 g, and stevioside 3 g.

[0083] 2) The cocoa liquor was melted at 45 C. and added to a ball mill maintained at 30 C.

[0084] 3) Powder materials such as cellulose, maltitol and xylitol were added to the ball mill, and the system temperature was controlled at 3032 C. by interlayer circulating water, then rough grinding was carried out for 4 h.

[0085] 4) 240 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 3436 C. by interlayer circulating water, then fine grinding was carried out for 6 h.

[0086] 5) 260 g of cocoa butter was added to the ball mill, and the system temperature was controlled at 54 C., then refining was carried out for about 10 h.

[0087] 6) 300 g of cocoa butter, 16 g of lecithin and 3 g of stevioside were added to the ball mill, and the system temperature was controlled at 3233 C., then emulsification was carried out for about 4 h to obtain a chocolate paste.

[0088] 7) The temperature of the chocolate paste in step 6) was cooled down to 30 C., and a solid printing material was formed by marble tempering.

Example 7

[0089] ChocEdge-II chocolate 3D printer was preferred in the present disclosure. The chocolate raw materials prepared in examples 16 were melted at 45 C., and then unmelted material was added to printer at of the melted amount for use as a seed crystal. The forming is evaluated by recording the complete solidification time of printing a layer of 5 cm5 cm square frame and the number of the stackable layers of 5 cm5 cm square frame.

TABLE-US-00005 TABLE 1 Printing formability of the chocolate materials prepared in the examples Complete solidification time of Continuously printing Example the first layer/min stackable layers 1 3.5 20.6 4.3 2 3.1 50* 3 3.3 50* 4 5 6 3.4 36.8 5.1 *Note: The maximum printing height of ChocEdge-II chocolate 3D printer is 5 cm, and the single layer height is 1 mm during the printing and the limit is 50 layers.

[0090] The results showed that the chocolate raw materials of examples 13 have a good formability, and the solidification time of the single layer was shortened, and the number of layers that can be effectively deposited was high. However, examples 45 could not form chocolate layer. From the rheological data analysis in FIG. 1, it can be seen that the melt viscosity of examples 13 fell within a relatively proper range, which is applicable to 3D printer processing. The ratio of the cocoa butter and cocoa liquor was too high in the formula of Example 4, and the viscosity of the paste was too low, thus the paste is turbulent when printing, and the target shape might not be printed. The ratio of the cocoa butter and cocoa liquor was too low in the formula of Example 5, and the viscosity of the paste was too high, so the extruded line was deformed, and the target shape might not be printed. Examples 23 were significantly higher than Example 1 and Example 6 in terms of stackable layers, p<0.05.

Example 8

[0091] ChocEdge-II chocolate 3D printer was preferably used to print chocolate and the printed samples were stored in a PET box at 25 C., and the appearance and taste of printed chocolate placed for different time periods were evaluated.

[0092] Crowd scoring experiment was used to evaluate the appearance and taste. The chocolate samples were printed at a size of 20206 mm and the test environment conditions were kept constant at 2224 C. In order to reduce the influence of many factors, such as hobbies and preferences, from the measurement to the formation of the concept, on the test results, the test was performed by double-blind method. That is, the samples were coded with three random numbers in this study, and the test samples were also randomized. The rating score was 100 points, and the basic rating criteria were shown in the table below. 10 college students were invited to form an assessment team, and the purpose of the test and the indicators and precautions for the evaluation were first clarified. Each evaluation was carried out independently by each of the assessed members, and they were not in contact with each other. The mouth was rinsed with water after finishing each evaluation. The rating criteria are as shown in Table 2:

TABLE-US-00006 TABLE 2 Taste and appearance rating criteria Evaluation Rating criteria Type project Points 7~10 4~6 0~3 Appearance Glossiness 10 Uniform, glossy Dim gloss Matte Color degree 10 Uniform color, Partial chromatic Speckled no floating aberration Fracture 10 Compact structure, Tiny pores Obvious pores surface no visible pores and particles compactness Odor Chocolate 10 Moderate aroma General Strong aroma aroma or no aroma Extract odor 10 No obvious smell Acceptable Unpleasant smell Taste Solubility 10 Just melted Melted within Unmelted within in mouth in the mouth 5 s 5 s Delicateness 10 Non sticky tongue Sticky tongue or Rough tates, felt slightly felt grainy grainy Greasiness 10 Not greasy General Greasy Hardness 10 Moderate General Too soft or too hard Sweetness 10 Moderate General Too sweet or too bitter

[0093] The evaluation results are shown in Table 3:

TABLE-US-00007 TABLE 3 Appearance and taste rating criteria of chocolate printing materials 24 h 72 h 7 days Ap- Ap- Ap- Exam- pear- pear- pear- ples ance Odor Taste ance Odor Taste ance Odor Taste 1 26.1 17.4 43.5 22.8 15.2 38.0 18.9 12.6 31.5 2 27.6 18.4 46.0 25.8 17.2 43.0 22.2 14.8 37.0 3 27.0 18.2 45.3 25.2 16.8 42.0 21.9 14.6 36.5

[0094] Chocolate is often stored at 1820 C., but considering that the crystal form V of chocolate is more likely to change to the crystal form VI at 25 C., a short-term storage experiment was performed at 25 C. Appearance and taste evaluation experiments showed that the chocolate has a longer lasting scent, a better gloss and an improved taste after adding the extract. The scores of examples 23 were significantly higher than those of Example 1, p<0.05.

Example 9

[0095] The prepared chocolate raw material was printed into a size of 20206 mm and packaged in an aluminum foil bag, was and then stored in an incubator at 25 C. with a humidity50%. The appearance and taste evaluation were carried out after different time periods, and the appearance and taste evaluation methods were the same as in Example 8. The evaluation results are shown in Table 4.

TABLE-US-00008 TABLE 4 Appearance and taste evaluation of chocolate printing materials after different time periods 1 month 3 months 12 months Ap- Ap- Ap- Exam- pear- pear- pear- ples ance Odor Taste ance Odor Taste ance Odor Taste 1 26.7 17.8 44.5 19.8 13.2 33.2 17.4 11.6 29.2 2 27.5 18.3 46.1 22.2 14.8 37.1 19.2 12.8 32.3 3 27.3 18.2 45.5 21.6 14.4 36.3 18.6 12.4 31.2 6 26.9 18.0 45.4 20.4 13.6 34.4 17.7 11.8 29.5

[0096] After storage, the crystal form of the chocolate often changes and the excessive crystal form VI makes the chocolate grainy. Crystal form VI has a higher melting point, so the solubility in mouth is worse; and a various of crystal forms in the chocolate reduce its silky feeling, give a dim surface, and even the fat is bloomed with white spots. The results showed that the appearance and taste of the chocolates made from each printing materials decreased after the storage. However, after 12 months of storage, the properties of examples 23 were still significantly better than that of examples 1 and 6, p<0.05. It indicates that the addition of traditional Chinese medicine extract has a positive impact on the chocolate properties.

Example 10

[0097] The prepared chocolate raw materials were packaged in an aluminum foil bag and stored in an incubator at 18 C. with a humidity50%. After different time periods, part of the raw materials was taken out for printing, and the printability after storage was evaluated.

TABLE-US-00009 TABLE 5 Printability evaluation of chocolate printing materials after different time periods The number of stackable layers Examples 1 month 3 months 12 months 1 19.8 4.2 14.4 4.7 7 5.8 (blocking hole and stopping) 2 50* 50* 50* 3 50* 50* 50* 6 36.3 4.7 32.5 4.6 22 6.7 (blocking hole and stopping) *Note: The maximum printing height of ChocEdge-II chocolate 3D printer is 5 cm, and the single layer height is 1 mm during the printing and the limit is 50 layers.

[0098] The results showed that the printing materials of examples 23 still can be printed smoothly after storage, and the number of stackable layers did not change significantly, which might meet the printing requirements. Due to the migration of grease and the aggregation of sugar in Example 1 and Example 6 during the storage, partial material became uneven, resulting in a significant decrease in the number of stackable layers, demonstrating that the formulas of examples 2 and 3 are more reasonable.

Example 11

[0099] The prepared chocolate raw materials were put into a corresponding cartridge of ChocEdge-II chocolate 3D printer and packed in an aluminum foil bag, and then stored in an incubator at 18 C. with a humidity50%. The cartridge was taken out after different time periods, melted at 37 C., and then continuously extruded in the printer. The printability after storage was evaluated by weighing the continuous extrusion output.

TABLE-US-00010 TABLE 5 Printability evaluation of chocolate printing materials after different time periods Continuous extrusion mass during printing/g Examples 1 month 3 months 12 months 1 32.6 0.7 29.3 1.6 17.2 5.2 2 34.1 0.6* 33.4 0.6* 33.8 0.7* 3 33.7 0.5* 33.6 0.4* 33.2 1.2* 6 33.6 0.7 28.3 1.7 16.1 4.6 *Note: ChocEdge-II chocolate 3D printer cartridge can hold up to 35 g of material at a time, and usually about 34 g can be smoothly extruded.

[0100] The results showed that the printing materials of examples 23 still were extruded smoothly after storage without blocking the hole. However, due to the migration of grease and the aggregation of dispersed sugar particles in Example 1 and Example 6 during storage, partial material became uneven, resulting in hole blocking and a significant reduction of the continuous extrusion mass, demonstrating that the formulas of examples 2 and 3 are more reasonable.

[0101] The above are only preferred examples of the present disclosure, and it should be noted that those skilled in the art may also make several improvements and modifications without departing from the principles of the present disclosure. These improvements and modifications should also be considered as protection scope of the present disclosure.