3D Printing Chocolate Creations
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.
https://www.nature.com/articles/s41598-019-50583-5
3D Printing Could Revolutionize Chocolate Creations
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This entry was posted in 3D Printed food., 3D Printers, Extruder, Scanners, and cost., 3D Printing challenges, Housing construction., 3D Printing hobby products and design., 3D Printing industry news., 3D Printing information., 3D Printing Market share., Managing health with 3D printing., SV3DPrinter.com Policy. and tagged 3D Printing Chocolate Creations, Ci3DP, design, Dr. Rahul Karyappa, Michinao Hashimoto, science, the Singapore University of Technology and Design (SUTD).
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October 25, 2019 at 1:36 pm
Very cool!