Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven

Valerie Vancauwenberghe

Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on June 28, at the 3D Food Printing Conference, during the Agri-Food Innovation Event 2018 at Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Low methoxylated pectin gel is a promising food-ink for the 3D printing of healthy candy having variable textural and structural properties. However, the actual printing method based on simple extrusion requires an incubation post-treatment in calcium solution in order to complete the gelation of printed objects. Coaxial printing can avoid the need of post-treatment by accurately controlling the gelation of printed pectin objects through the simultaneous deposition of pectin ink and crosslink solution.

Coaxial extrusion-based printing can be applied for more food products than pectin gels and thus, could innovate and bring more possibilities in the personalization of printed foods. Continue reading “Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven”

Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division

Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Pectin is a complex and structurally diverse group of polymers widely used in jelly, jam or low-calorie products. In this presentation we show that low methoxylated (LM) pectin gel is a suitable food ink for 3-D printing offering variable textural and structural properties depending on the formulation of the ink and the incorporation of air bubbles. Micro-tomography offers the possibilities to analyze the structure and printing accuracy of designed porous objects. Further, we will show the potential to control the texture properties of pectin gel by co-axial extrusion printing. Continue reading “Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division”

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