3D food printing is considered a promising method to prepare personalized foods having unique macroscopic design and composition. It is still challenging to create 3D printed foods with tailored microstructure, e.g. fibrous microstructures, to print meat-like foods. In this study we investigated the preparation of 3D printed model food gels that have macro- and microscale aligned fibrous structures using sodium caseinate - sodium alginate (SC/SA) blends with extrusion-based printing. A bath containing an agar fluid gel was used to allow precise deposition and solidification of the SC/SA blend after the printing process. Besides, the influences of nozzle type and printing speeds on texture were assessed. We succesfully created aligned micron-size fibrous structures and macroscale aligned filament bundles. Filaments extruded using tapered nozzles had finer fibrous structures compared to those extruded using straight nozzles. Both printing speed and nozzle type significantly influenced Young's moduli of 3D printed model food gels. A...

You do not currently have access to this content.