3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

Abstract

3D printers have become popular in the world, and are expected to be used not only in industrial sectors but also in food sectors these days. Especially, making soft meals such as nursing foods with a 3D printer is useful to improve the satisfaction of eating and to reduce the burden of the caregiver. Therefore, we tried 3D printing of soft foods by using a combination of protein and gelling agent. And the effects of proteins and gelling agents were investigated. The results showed that 3D printing of soft foods can be performed by using a combination of protein and gelling agent and then extruding in a temperature range where the gelling agent does not completely gel and has fluidity after thermal denaturation of protein. Protein contributed to maintaining fluidity and retaining the shape of the discharged line, and gelling agent contributed to retaining the shape of the discharged line and adhering the layers. Furthermore, instead of protein, thermosetting gelling agent and thermoplastic gelling agent having a high gelation temperature also can be used.