Pureed foods are usually served to patients who suffer from swallowing difficulties known as dysphagia. Health professionals have used silicone molds to shape pureed foods to make them more visually appetizing.
But this process requires time and a lot of storage but inks for 3D printed foods generally are made from pureed foods in liquid or semi-solid form, and then 3D printed by extrusion from a nozzle and assembled layer by layer.
Less additives
Dehydrated foods and freeze-dried powders used as food inks generally contain a high percentage of food additives, such as hydrocolloids (HC).
The high concentration of HC usually changes the taste, texture and aroma of printed foods, making them unappetizing to patients with dysphagia. But a new 'ink' process to produce food on 3D printers with fresh and frozen vegetables better preserves its nutritional properties and flavor.
This new process has been developed by the research team from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH).
The optimized ink formulations show excellent 3D printability, minimal water seepage, and dense microstructures with minimal HC. Using fresh vegetables instead of freeze-dried foods serves to preserve the flavor and nutrition as if they were real foods. As explained Yi Zhang, principal investigator of the NTU team:
Our technology helps provide dysphagic patients with appropriate, nutrient-rich and safe diets. Their diet is more dignified, allowing them to socialize and consume foods that look, feel and taste like normal food. Our method of 3D printing fresh vegetables can be easily used in hospitals, nursing homes, daycare centers for the aging population with dysphagia and other swallowing disorders. Our research is also a step further into digital gastronomy, where we can satisfy the specific requirements prescribed by dietitians, such as nutrition personalization and visual appeal.
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The news
This 3D printed food with puree preserves flavor better and looks more visually pleasing
was originally published in
Xataka Science
by
Sergio Parra
.