In this study, we propose a novel “granule-based food-ink system” in which the ink gels upon moisture exposure. We have identified several factors that hinder the industrialization of 3D food printing inks. Syringe-filling granules were prepared using pea protein isolate powder and pullulan binders. All granules reacted with moisture and turned into food ink through hydration and gelling. We confirmed the formation of homogenous gels through dynamic viscoelasticity analysis of samples taken at selected points. The rheological properties of food inks are affected by the concentration of the pullulan binder. Increasing the pullulan binder concentration caused spread over. We prepared food inks using PPI granules as syringe fillers. This method packed the gel into a syringe. Through rheological characterization and 3D printing testing, this study demonstrates the potential for 3D printing applications in the food industry.
Bibliographical noteFunding Information:
This research was supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University and the School of Life Sciences and Biotechnology for Korea University , Republic of Korea.
- 3D food printing
- Additive manufacturing
- Pea protein isolate
- Rheological properties
ASJC Scopus subject areas
- Food Science