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3D printing of milk-based product

We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of milk products at room temperature by changing the rheological properties of the printing ink. 3D printing of food products has been demonstrated by different methods such as selective laser sintering (SLS) a...

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Detalles Bibliográficos
Autores principales: Lee, Cheng Pau, Karyappa, Rahul, Hashimoto, Michinao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056315/
https://www.ncbi.nlm.nih.gov/pubmed/35518232
http://dx.doi.org/10.1039/d0ra05035k
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author Lee, Cheng Pau
Karyappa, Rahul
Hashimoto, Michinao
author_facet Lee, Cheng Pau
Karyappa, Rahul
Hashimoto, Michinao
author_sort Lee, Cheng Pau
collection PubMed
description We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of milk products at room temperature by changing the rheological properties of the printing ink. 3D printing of food products has been demonstrated by different methods such as selective laser sintering (SLS) and hot-melt extrusion. Methods requiring high temperatures are, however, not suitable to creating 3D models consisting of temperature-sensitive nutrients. Milk is an example of such foods rich in nutrients such as calcium and protein that would be temperature sensitive. Cold-extrusion is an alternative method of 3D printing, but it requires the addition of rheology modifiers and the optimization of the multiple components. To address this limitation, we demonstrated DIW 3D printing of milk by cold-extrusion with a simple formulation of the milk ink. Our method relies on only one milk product (powdered milk). We formulated 70 w/w% milk ink and successfully fabricated complex 3D structures. Extending our method, we demonstrated multi-material printing and created food with various edible materials. Given the versatility of the demonstrated method, we envision that cold extrusion of food inks will be applied in creating nutritious and visually appealing food, with potential applications in formulating foods with various needs for nutrition and materials properties, where food inks could be extruded at room temperature without compromising the nutrients that would be degraded at elevated temperatures.
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spelling pubmed-90563152022-05-04 3D printing of milk-based product Lee, Cheng Pau Karyappa, Rahul Hashimoto, Michinao RSC Adv Chemistry We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of milk products at room temperature by changing the rheological properties of the printing ink. 3D printing of food products has been demonstrated by different methods such as selective laser sintering (SLS) and hot-melt extrusion. Methods requiring high temperatures are, however, not suitable to creating 3D models consisting of temperature-sensitive nutrients. Milk is an example of such foods rich in nutrients such as calcium and protein that would be temperature sensitive. Cold-extrusion is an alternative method of 3D printing, but it requires the addition of rheology modifiers and the optimization of the multiple components. To address this limitation, we demonstrated DIW 3D printing of milk by cold-extrusion with a simple formulation of the milk ink. Our method relies on only one milk product (powdered milk). We formulated 70 w/w% milk ink and successfully fabricated complex 3D structures. Extending our method, we demonstrated multi-material printing and created food with various edible materials. Given the versatility of the demonstrated method, we envision that cold extrusion of food inks will be applied in creating nutritious and visually appealing food, with potential applications in formulating foods with various needs for nutrition and materials properties, where food inks could be extruded at room temperature without compromising the nutrients that would be degraded at elevated temperatures. The Royal Society of Chemistry 2020-08-13 /pmc/articles/PMC9056315/ /pubmed/35518232 http://dx.doi.org/10.1039/d0ra05035k Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Lee, Cheng Pau
Karyappa, Rahul
Hashimoto, Michinao
3D printing of milk-based product
title 3D printing of milk-based product
title_full 3D printing of milk-based product
title_fullStr 3D printing of milk-based product
title_full_unstemmed 3D printing of milk-based product
title_short 3D printing of milk-based product
title_sort 3d printing of milk-based product
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056315/
https://www.ncbi.nlm.nih.gov/pubmed/35518232
http://dx.doi.org/10.1039/d0ra05035k
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