by • April 11, 2016 • No Comments
Apr 12, 2016 | By Kira
Researchers of the Laboratory of Food Process Engineering at Wageningen University in the Netherlands, in collaboration with FrieslandCampina, are researching and createing methods for 3D printing protein-rich foods via sodium caseinate, a high-quality protein discovered in mammalian milk.
3D food printing is a particularly informative and significant area inside the 3D printing industry as a whole. It is informative for the reason the innovation behind 3D food printing allows for for one-of-a-kind flavor combinations and enhanced food presentations that were previously not easy to complete in in fact the many high end culinary institutions. At the same time, the science of 3D food printing may be an significant key in addressing pressing issues such as sustainaptitude, food waste, and malnutrition across the world.
Wageningen’s research into 3D printing protein-rich foods falls into the 2nd category. The research, part of a collaboration between Wageningen University and FrieslandCampina, the world’s biggest dairy cooperative, aims to create FDM 3D printed protein-rich foods that are both tasty and nutritious, bringing essential, high-quality protein nutrients while eliminating food waste.
According to Maarten Schutyser, professor of Food Process Engineering and specialist in the area of sustainable dry food processing, the research, titled “3D Printing of Filled Protein-Rich Food Structures” has two major aims.
The initially is to characterize and explore the 3D printing of sodium caseinate suspensions via standard, FDM 3D printing innovation. Sodium Caseinate, in addition known as casein, provides 80 percent of the protein in cow milk, 60 percent of the protein in human milk, and is the principle source of protein in commercial cheeses.
The 2nd aim of Wageningen and FrieslandCampina’s research is to investigate the feasibility of that include a ‘2nd phase’ inside the protein matrix—that is, the aptitude to commence particles and an oil-phase into the caseinate matrix, thereby controlling the spatial distributions of particles or fat droplets.
This aptitude may allow food scientists to 3D print protein-rich foods that potentially mimic the textures of actual dairy products, while optimizing their nutritional content (i.e. increasing the amount of protein in a 3D printed food structure while reducing the amount of fat).
So far, the research has succeeded in createing 3D printed prototypes of milk protein structures, yet the process is yet limited to sure materials and sure temperatures. At the same time, the researchers have demonstrated two feasible methods for controlling the spatial distributions of particles in 3D printed protein-rich foods.
FDM 3D printing allows for food scientists to customize foods to the precise requirements of people, based either on health requirements, lifestyle, age, or region. This has maybe been most demonstrated by the EU’s PERFORMANCE 3D printed food for the elderly. 3D food printing in addition eliminates waste by enabling users to create just the amount of food they in fact require to eat. According to new studies, 88 million tons of food are wasted each year in the EU alone.
The undertaking of the Laboratory of Food Process Engineering at Wageningen University is to explore new principles and technologies for preparing food structures and ingredients that are additional sustainable, tastier, and additional nutrious.
Likewise, FreislandCampina, that operates an R&D Innovation Center in Wageningen and is one of the top 5 dairy companies in the world, is committed to createing new, sustainable, nutritious, and tasty food products and optimize the dietary advantages of milk while minimizing costs and CO2 eundertakings.
Posted in 3D Printing Application
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