Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Vancauwenberghe, Valérie; Katalagarianakis, Louise; Wang, Zi; Meerts, Mathieu; Hertog, Maarten; Verboven, Pieter; Moldenaers, Paula; Hendrickx, Marc; Lammertyn, Jeroen; Nicolaı̈, Bart

doi:10.1016/j.ifset.2017.06.011

Cited by 143 publications

(72 citation statements)

References 51 publications

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“…Material is forced out of the printing head, also known as the extruder, to form a structure on the printing bed. In preparation for a print, food ingredients must be in a usable form, for instance, a powder, liquid, dough or puree (Berman, 2012;Vancauwenberghe et al, 2017). Additionally, hydro-or semicolloids, such as xanthan gum, may be added to the puree to improve the texture of the printed product.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Manstan

McSweeney

2019

Int J of Food Sci Tech

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Little research currently exists in the literature on consumers' perceptions of 3D printed foods; thus, present research aimed to investigate this topic. Two focus groups (n = 8 and 12) were conducted to identify what consumers believe about 3D food printing. Responses from the focus groups were used to create an online survey investigating consumer attitudes towards 3D printed foods in comparison with conventional foods, as well as consumer beliefs about 3D food printing. Based on the results of the survey, three clusters were identified: the markedly interested cluster (n = 140), moderately interested cluster (n = 98) and the not interested cluster (n = 91). The markedly interested cluster wanted to know more about 3D printed food, and believed it could reduce the cost of food and benefit people in the future. The moderately interested cluster was excited to try printed food. Conversely, the third cluster believed 3D printed foods were unacceptable and not safe to consume.

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Section: Introductionmentioning

confidence: 99%

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Manstan

McSweeney

2019

Int J of Food Sci Tech

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“…This design facilitates an accurate control over the textural properties and gelation of the printing object as well as eliminates the pre-treatment or post-treatment step. In their earlier study [87], they had formulated the food-inks by changing the pectin, sugar syrup, or bovine serum albumin (BSA) concentration to obtain printed objects with the variable texture and structural properties. They had found that pectin and sugar concentrations were affecting the build quality of the printed objects (by changing the viscosity of the food-ink) and were improving the mechanical properties while BSA was stabilizing and promoting the porosity of the gel.…”

Section: Materials For 3d Food Printingmentioning

confidence: 99%

“…A formulation of low methoxylated pectin, CaCl 2 , bovine serum albumin (BSA), edible colourant, and sugar syrup FDM (cold) Custom designed in the house extrusion system 2017 [87] Post-treatment to solidify the pectin into a gel with Ca 2+ ions. Pectin and sugar concentrations affect the build quality of the printed objects by changing the viscosity of the food-ink and improving the mechanical properties.…”

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confidence: 99%

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

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Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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“…While food 3D printing is still a new research topic, the extended interest in food computing [28] and a first deployment and use of food 3D printers in restaurants [44] point towards a future in which people will make use of such personalized automated meals. Below, we describe three usage scenarios where our approach can be useful.…”

Section: Opportunities Of Foodfabmentioning

confidence: 99%

FoodFab: Creating Food Perception Illusions using Food 3D Printing

Lin

Punpongsanon

Wen

et al. 2020

Proceedings of the 2020 CHI Conference on Human Factors in Computing Systems

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Food 3D printing enables the creation of customized food structures based on a person's individual needs. In this paper, we explore the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.

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Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Cited by 143 publications

References 51 publications

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

FoodFab: Creating Food Perception Illusions using Food 3D Printing

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