Researchers have developed a method of direct 3D printing products based on milk at room temperature with the preservation of properties of all components.
For three-dimensional food printing, the methods of selective laser sintering and extrusion of hot melt are usually used, but they are not always compatible with temperature sensitive substances, such as dairy proteins, or require the inclusion of additives.
To solve this problem, scientists from Singapore University of Technology and Design modified the properties of dairy ink, demonstrating the 3D printing method by cold extrusion from dry concentrate. To control the rheology, the team used ordinary water.
The new method can be used not only for milk, but also other products sensitive to temperature, including dietic. Technology opens up a lot of opportunities for the production of aesthetically pleasant products adaptable to individual needs.
Previously, we also reported on the development of technology.
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