3D printing of food products is usually done by various methods such as selective laser sintering (SLS) and hot-melt extrusion. These methods require high temperatures and are not suitable for creating three-dimensional models consisting of temperature-sensitive nutrients. Milk is an example of a food that is rich in nutrients such as calcium and protein and is sensitive to temperature.
Researchers at the Singapore University of Technology and Design have developed a new way to print 3D using milk. By changing the rheological properties of the printing ink, the team developed a method for direct 3D printing of milk products at room temperature.
To address this limitation, the researchers indicated DIW 3D printing of milk by cold-extrusion with a formulation of the milk ink. The method relies on just one product, powdered milk. The scientist formulated 70% w/w% milk ink and successfully created complex 3D forms.
Due to the versatility and variety of methods shown, cold extrusion does not compromise heat-sensitive nutrients and provides great potential for 3D printing of nutritious, visually appealing, nutritionally controlled foods for individual needs.
According to the authors, 3D food printing provides custom nutrients based on individual needs, preferred foods, and modifications to the internal structures of food. They also added that these studies improve the full potential of 3D printing of foods such as tissue ordering and nutrition personalization.
Reference:
Cheng Pau Lee et al., 3D printing of milk-based product, RSC Advances (2020). DOI: 10.1039/D0RA05035K
