Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

“…In order to determine the accuracy of the resultant printed squares, the width and the height of each square was measured. This analysis process was similar to that of Derossi et al (2017) who measured the heights and width of a fruit-based formulation to determine if their printed snacks matched the design structure. The width of the printed square was measured at the bottom right corner, after the first corner, whilst the height was measured at the four corners and averaged.…”

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

“…printing parameters on the geometrical accuracy and dimension of printed surimi gels were also studied. For a personalized food formula for children aged from 3 to 10 years old, a fruit-based snack was printed, and the effects of printing speed and flow level were investigated (Derossi et al, 2018). The 3D printing technology has a very strict requirement on the material properties, such as the viscosity, rheology, etc.…”

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

“…Recently, three‐dimensional (3D) printing technology has been used to produce foods with a variety of texture from various raw material sources; demands in terms of visual appearance can also be better met. 3D printing has been applied to the production of cereal‐based food (Severini, Derossi, & Azzollini, ), chocolate (Mantihal, Prakash, Godoi, & Bhandari, ), orange‐concentrate based snack (Azam, Zhang, Mujumdar, & Yang, ), fruit‐based snack (Derossi, Caporizzi, Azzollini, & Severini, ), fish surimi gel (Wang, Zhang, Bhandari, & Yang, ), combination of mashed potato and strawberry juice gel (Liu, Zhang, & Yang, ), protein and fiber‐rich food (Lille, Nurmela, Nordlund, Metsä‐Kortelainen, & Sozer, ), and gel system (Liu, Bhandari, Prakash, Mantihal, & Zhang, ). However, very few studies have been made to utilize 3D food printing to produce special foods for people with dysphagia.…”