Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Research output: Contribution to journalArticlepeer-review

Colleges, School and Institutes

Abstract

Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.

Details

Original languageEnglish
Pages (from-to)161-167
Number of pages7
JournalFood Hydrocolloids
Volume95
Early online date15 Apr 2019
Publication statusPublished - Oct 2019

Keywords

  • Cold extrusion, Food 3D printing, Phase angle, Relaxation exponent, Rheological characterization