New 3D Food Printing Technique Enables Customizable Structures

Researchers have introduced a new method for 3D food printing (3DFP) that allows for the creation of coiled structures with adjustable porosity and fracture properties. This technique utilizes the liquid rope coiling effect, enabling rapid food printing with a single nozzle. The study, conducted by Aref Ghorbani and colleagues, examined the printability and coil-forming capabilities of various food inks, including pea, carrot, and cookie dough. Optimal printing parameters were identified to achieve steady and controlled coiling, resulting in structures with tunable porosities.

The research highlights a direct correlation between the porosity of the printed structures and their textural properties, such as hardness, brittleness, and initial stiffness. This correlation suggests that the new printing method could be instrumental in designing food products with specific textural characteristics, potentially enhancing the sensory experience of consumers.

The findings provide a foundation for further exploration into the fabrication of coiled food structures using 3DFP, which may lead to innovative applications in the food industry. The study emphasizes the potential for this technology to create unique food textures and experiences, which could be beneficial for both culinary arts and food science.

The paper titled "A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling" can be accessed through arXiv with the identifier arXiv:2409.01487.