Traditionally, 3D-printed foods have often used SLS & hot-melt extrusion methods
In a recent research done by the Singapore University of Technology and Design (SUTD), it is found that milk-based products can now be 3D-printed at room temperature without additives, hence preserving its temperature-sensitive nutrients while appealing to consumers on the hunt for clean labels.
Researchers from SUTD have developed the direct ink writing (DIW) technique, which is now subject to ‘ongoing plans for commercialization’.
Lead author and SUTD Ph.D. candidate, Lee Cheng Pau, stated in the research that the ‘novel yet simple’ method can be used in formulating various nutritious foods, including those served to patients in hospitals for their special dietary needs.
A variety of shapes were successfully printed, including a couch, a cloverleaf, a fortress and a wheel. The only ingredients are milk powder and water, which is added to control the rheology. The texture depends on the final shape and size. Meanwhile, the taste is simply that of powdered milk. Further, printing time depends on the complexity of the shape and size.
Traditionally, 3D-printed foods have often used selective laser sintering (SLS) and hot-melt extrusion methods. However, these methods are not always compatible with temperature-sensitive nutrients found in certain foods.
To tackle these limitations, the SUTD team changed the rheological properties of the printing ink. The printable ink needed to exhibit shear-thinning behavior, where the viscosity is low at a high shear rate to allow extrusion of ink from the nozzle.
Extensive characterizations of the formulated milk ink were also conducted to analyze their rheological properties and ensure optimal printability.
(Image caption- Researchers investigated printing the milk alongside other foods)
