Cartdridged Food Materials for 3D Printing of Alternative Meat: Regarding Modified Texture of 3D Printed Food according to the Ionic State of Particle Surface exposed on Protein Powder

Abstract

In the field of food processing, 3D food printing can be one of the foremost methods which allows to laminate various type of complex food structures. The technology makes it possible to manufacture food products with desired internal structures, tastes, flavors and nutrition and is attracting attention as an innovative way to customize food to meet each customer's needs. 3D printing can produce a wide range of foods with different textures and viscosities using the cartridge loaded with materials ranging from soft sauces to hard doughs. Additionally, for controlling the material while processing in the 3D printer, the food ink should be easily ejected through the nozzle, and pretreatment is required to homogenize and reduce the particle size. Since the ionic layer on the surface of the powder particles affects the bonding between the powders, zeta potential measured on the surface of these can be used as a standard for monitoring the organization of powdered materials in 3D printed substitute meat. In this study, various prototype of meat substitute was prepared using protein powder-based materials with various processing parameters on the particle surface, and the texture was evaluated by comparing and analyzing the physical properties. Specifically, the particle surface state of the powder material was monitored by measuring various properties including the zeta potential, and the physico-chemical and rheological properties of 3D printed meat substitute were analyzed to deduce the relationship for reaching the food processing aptitude. © FASEB.