Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing

Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.

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Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Foods ◽

10.3390/foods10092082 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2082

Author(s):

Khemiga Khemacheevakul ◽

John Wolodko ◽

Ha Nguyen ◽

Wendy Wismer

Keyword(s):

Three Dimensional ◽

Principal Component ◽

Sensory Profile ◽

Consumer Panel ◽

Sweetness Intensity ◽

Sensory Qualities ◽

3D Printed ◽

Hedonic Scale ◽

Food Printing ◽

Sensory Profiles

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

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POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

Theory and practice of meat processing ◽

10.21323/2414-438x-2020-5-1-9-16 ◽

2020 ◽

Vol 5 (1) ◽

pp. 9-16

Author(s):

Nataliya A. Gorbunova

Keyword(s):

Three Dimensional ◽

Meat Products ◽

Additive Technologies ◽

Sensory Profile ◽

Meat Industry ◽

Meat Processing ◽

Three Dimensional Printing ◽

3D Printed ◽

Key Aspects ◽

Food Printing

Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and adapted for a particular consumer. The review presents historical aspects of the development of the additive technologies and their classification, examines advantages and drawbacks of the 3D food printing, discusses key aspects of safety of three-dimensional food printing and probable peculiarities of their labeling, analyzes potential possibilities of using the 3DP technology for meat processing and aspects influencing the possibility of printing and following processing of 3D printed meat products.

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Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2021.1920569 ◽

2021 ◽

pp. 1-38

Author(s):

Yusuf Olamide Kewuyemi ◽

Hema Kesa ◽

Oluwafemi Ayodeji Adebo

Keyword(s):

Functional Food ◽

Three Dimensional ◽

Value Added ◽

Food Products ◽

Processed Food ◽

Printing Technology ◽

Food Printing ◽

3D Food Printing

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Food Texture Design by 3D Printing: A Review

Foods ◽

10.3390/foods10020320 ◽

2021 ◽

Vol 10 (2) ◽

pp. 320

Author(s):

Tatiana Pereira ◽

Sónia Barroso ◽

Maria M. Gil

Keyword(s):

3D Printing ◽

Food Industry ◽

Three Dimensional ◽

Food Products ◽

The Elderly ◽

Layer By Layer ◽

Visual Appearance ◽

Food Texture ◽

Food Printing ◽

Texture Design

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Üç Boyutlu (3D) Yazıcı Teknolojisi ile Gıda Üretimine Genel Bakış

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v5i6.593-599.1062 ◽

2017 ◽

Vol 5 (6) ◽

pp. 593

Author(s):

Celalettin Değerli ◽

Sedef Nehir El

Keyword(s):

3D Printing ◽

Food Production ◽

Raw Materials ◽

Three Dimensional ◽

Historical Period ◽

Food Sector ◽

Printing Technology ◽

3D Printing Technology ◽

Materials Used ◽

Food Printing

Three dimensional (3D) printing technology, have been quite popular in recent years. It came out first in the area of material production, but now, it has been applied on the other possible fields like food production. In this review, historical period of 3D printing, 3D printer types and working principles, studies on 3D food printing until today and the raw materials used in this studies were investigated. Studies on food printing was also categorised according to food types. Also, the impacts of 3D printing technology on food sector from the point of producer and consumer and future needs were discussed.

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3D Printing of Food for People with Swallowing Difficulties

KnE Engineering ◽

10.18502/keg.v2i2.591 ◽

2017 ◽

Vol 2 (2) ◽

pp. 23 ◽

Cited By ~ 13

Author(s):

Abbas Z. Kouzani ◽

Scott Adams ◽

Daniel J. Whyte ◽

Russell Oliver ◽

Bronwyn Hemsley ◽

...

Keyword(s):

3D Printing ◽

Research Work ◽

Three Dimensional ◽

Tuna Fish ◽

Swallowing Difficulties ◽

3D Printed ◽

High Consistency ◽

Food Printing ◽

3D Food Printing

Dysphagia affects many people worldwide. Modifying foods to standard consistencies, and manual design and assembly of foods for the daily requirements of people with dysphagia is challenging. People with dysphagia may develop a dislike for pureed foods due to the unattractiveness of the appearance of the foods, the lack of variety in daily meals, and the diluted taste of meals. Three-dimensional (3D) food printing is emerging as a method for making foods for people with special mealtime needs. Very few efforts have been made to apply 3D food printing to improving the lives of people with special mealtime needs such as those with dysphagia. This paper presents the design and 3D printing of visually appetizing pureed foods for people with dysphagia with high consistency and repeatability. A tuna fish involving pureed tuna (protein), pureed pumpkin (fruit), and pureed beetroot (vegetable) is designed and then 3D printed. The steps involved in the design of tuna fish, preparation of purees, and printing of tuna fish are described. The obtained results are presented, and the findings of this research work are discussed.

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