According to the lead author of the research paper, Dr. Rahul Karyappa from SUTD and Principal investigator, Assistant Professor Michinao Hashimoto from SUTD, “The simplicity and flexibility of Ci3DP offer great potential in fabricating complex chocolate-based products without the need for temperature control.
Ci3DP is capable of fabricating customized food in a wide range of materials with tailored textures and optimized nutritional content. This new approach also widens the industry’s capabilities in 3D food printing, allowing for the cold-extrusion of food products that are temperature-sensitive.”
The concept of chocolate-based ink 3D printing (Ci3DP) involves liquid chocolate products mixed with edible additives and printed by a direct ink writing (DIW) 3D printer at room temperature. The formulated inks allowed easy extrusion through the syringes and nozzles and form self-supporting layers after extrusion to maintain the printed structures.