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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
Abstract
In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50%) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.
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The materials used in food 3D printing range from common food items like lemon juice and potato starch to complex formulations such as κ-carrageenan and water.
“The materials range from common food items like lemon juice and potato starch used in screw-based extrusion for gel production, to more complex formulations such as κ-carrageenan and water in syringe-based extrusion for food and pharmaceutical applications [19,97,98,104,108].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [98]
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Metadata
- Authors
- Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S., & Sozer, N.
- Affiliations
- VTT Technical Research Centre of Finland (FI)
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2018-03
- Volume
- 220
- Pages
- 20-27
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2608311309
- Cited by
- 615
- References
- 0
- Citations by year
- 2026: 53 · 2025: 72 · 2024: 88 · 2023: 81 · 2022: 100 · 2021: 86 · 2020: 61 · 2019: 45 · 2018: 29
- FWCI
- 23.41
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Engineering (publishedVersion)
- Funders
- VTT Technical Research Centre of Finland
- Topics
- Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
- Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- material extrusion, food pastes, printability, starch, cellulose nanofibers, milk powder, oat protein, faba bean protein, yield stress, rheology, shape stability, oven drying, healthy food
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