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3D printing of food materials

wallpapers News 2020-08-14

researchers use modified starch as "ink" to make food new materials through additives. Photo source: Bianca C. maniglia / USP

it has become possible to produce food with 3D printer which is expected to provide products that meet consumers' taste nutritional preferences.

researchers collaborators from the Luis de Quiroz Institute of University of Sao Paulo in Brazil (ESALQ-USP) developed a modified starch based hydrogel for use as an "ink" for 3D printed foods. The results were recently published in international food research.

"in the past few years we have developed different technologies to modify starch so as to obtain gel with ideal properties as" ink "for 3D printing food production. Said Pedro Esteves Duarte Augusto the project leader esalq-usp professor. The first gel produced by the researchers of

is based on cassava starch. In a previous project they developed a method to modify the structure properties of starch by using ozone. They produced ozone by discharging oxygen bubbling the mixture of gas with water cassava starch in a container then removing water drying the mixture resulting in modified starch. By changing ozone concentration temperature time researchers can get gel with different properties for 3D printing by

.

"control of conditions enable us to get soft gel for other purposes a harder gel for 3D printing which keeps the shape of the printing structure without flowing or losing moisture." Augusto said. By using this new method the

can also get gelatin based on modified starch which has the best printability keeps its structure after printing. Drying heat treatment also exped the structural possibility of printing samples based on wheat starch hydrogel. These methods have achieved good results. They are simple cheap easy to implement on an industrial scale. " Augusto said.

   http://dx.doi.org/10.1016/j.foodres.2020.109731


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