Creating protein-rich snack foods using binder jet 3D printing

Sicong Zhu*, Paloma Vazquez Ramos, Olaf Rens Heckert, Markus Stieger, Atze Jan van der Goot, Maarten Schutyser

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

17 Citations (Scopus)

Abstract

Rising consumer demand for healthy snacks drives a rapid market growth of protein-rich foods. While numerous studies used extrusion-based 3D food printing, only few investigated binder jet 3D printing to structure food materials. In this study, we investigated the feasibility of binder jet 3D printing to create protein-rich foods using Calcium Caseinate (CaCas) powder. We successfully printed foods using powder mixtures of CaCas, starch, and medium-chain triglyceride (MCT) powder. Addition of native starch to CaCas reduced swelling upon binder addition and enhanced the printability of powder mixtures. High protein model foods with different texture properties were obtained by changing ingredient, binder composition and post-treatment by heating. Food textures obtained ranged from crumbly to springy. This study highlights new opportunities to create protein-rich foods using binder jet 3D printing technology.

Original languageEnglish
Article number111124
JournalJournal of Food Engineering
Volume332
DOIs
Publication statusPublished - Nov 2022

Keywords

  • 3D printing
  • Binder jetting
  • Caseinate
  • Medium chain triglyceride
  • Powder bed
  • Starch

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