“3D printing candy with desired texture according to personal dietary requirements using pectin gel” – Presented by Valérie Vancauwenberghe, KU Leuven

Pectin is a complex and structurally diverse group of polymers widely used in jelly, jam or low-calorie products. This study demonstrated that low methoxylated (LM) pectin gel is a suitable material for 3-D printing. Moreover, variable properties can be obtained by varying the gel formulation such as pectin or sugar syrup concentrations. Air bubbles can also be trapped and stabilized with surfactant protein in order to provide particular porosity which may provide subtle texture properties. This promising edible ink would give the opportunity to future customers to design in 3-D their candy with desired texture according to their personal dietary requirements.

About Valérie Vancauwenberghe

Valérie graduated as M. Sc. in chemical and material engineering, Free University of Brussels (ULB), Belgium. Since November 2014, she works as PhD student at KU Leuven in MebioS division. The objective of her project is to develop new methods to print artificial cellular plant tissues using isolated plant cells as bio-ink material.

About MeBioS division, KU Leuven

MeBios investigates the interaction between biological systems and physical processes. The emphasis is on the measurement of properties of biological products and process variables, the analysis of the measured signals by means of advanced statistical methods, process and equipment design, optimisation and control. Mathematical models to describe the working principles of biological systems at different spatial and temporal scales is essential for this purpose.

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