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Design and characterisation of food grade powders and inks for microstructure control using 3D printing
- Holland, Sonia, Foster, Tim, MacNaughtan, William, Tuck, Chris
- Journal of food engineering 2018 v.220 pp. 12-19
- cellulose, crystallization, energy, foods, geometry, ingredients, manufacturing, microstructure, milling, polymers, powders, xanthan gum
- Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has been characterised. Requirements for the subsequent recrystallization of this powder with a view to structuring have been determined through the control of moisture and thermal energy. Food inks based on xanthan gum have been formulated to enable successful jetting with a FujiFilm Dimatix ink jet printer. The polymer inks were subsequently jetted onto the amorphous cellulose powder to observe powder-binder interactions. Material combinations and parameters were optimised to produce cohesive geometric structures. The results of this study are promising when looking towards using these materials in a binder jetting additive manufacturing technique using designer particles and inks to create structures for use in food products.