POWDER BASED 3D FOOD PRINTING TECHNOLOGIES · 28/06/2018 Powder based Food Printing 29 CONCLUSIONS •Powder based 3D printing technologies have a large potential as they are scalable

POWDER BASED 3D FOOD

PRINTING TECHNOLOGIES

Martijn Noort, Wageningen Food & Biobased Research

[email protected]

28 June 2018, Venlo

228/06/2018 Powder based Food Printing

POWDER BASED 3D PRINTING


WHY POWDER BASED 3D PRINTING ?


DESIGN FREEDOM

• Unconsolidated powder acts as support for complex 3D structures


SCALABILITY


CREATE UNIQUE FUNCTIONALITIES


POWDER BED PRINTING / BINDER JETTING

Wettability

Water migration

Capillary forces

Shrinkage

Glass transitions

Surface tension

Hydration

Sticky point

Agglomeration

Nozzle

Liquid spray

Physical processes involved in PBP

Consolidation

processes

Liquid jetting

droplet size and distribution on bed

liquid viscosity


SCREENING AND OPTIMIZE LIQUID JETTING

• Type of nozzle

• Viscosity liquid

• Surface tension liquid

• Process settings

LE

D Colli-

mator CAM2x obj.

Field of ViewFlash

Nordson

IJP head


CONSOLIDATION PROCESS

• Typically carbohydrates in combination with low amounts of

aqueous ethanol solutions.

Drying / curing

(3DSYSTEMS Chefjet)


STRUCTURE FORMATION

Drying / curing

Hydrated / (partly) dissolved particle

promoted bioplolymer interactions

Bleeding of shape or even

complete liquefaction – dispersion

• For many food structures biopolymer networks (e.g. protein and

starch) are desired for structure and texture formation.


STRUCTURE FORMATION

Drying / curing

Hydrated / (partly) dissolved particle

promoted bioplolymer interactions

Bleeding of shape or even

complete liquefaction – dispersion

• For many food structures biopolymer networks (e.g. protein and

starch) are desired for structure and texture formation.


MATERIAL SELECTION & PROCESS SETTINGS

• Screening of powder formulations with various binders varying in

concentration applied / powder area

0.75mm 0.50mm 0.25mm

Dro

ple

ts/m

m

5.0

4.0

3.0

Line spacing Well jettable liquid and

compatible powder properties

PoorWettingWarping

Spray

Poorly jettable liquid and

noncompatible powder properties

porous layer

dense layer

porous layer


POWDER BED PRINTED FOODS

(Patent WO/2015/115897)


SELECTIVE LASER SINTERING (SLS)

Printer:EOSINT P 350

Physical processes occurring

during laser sintering

Material requirements:

Powder flowability.

Suitable thermal properties:

• thermal-reversible

melting;

• good heat conducting;

• high decomposition

temperatures;

• low melting or low glass

transition point.


CHALLENGES FOR FOOD

• Food ingredients meeting

thermal requirements:

• Lipids and sugars

• E.g. sugar and Nesquik™

Cups: 25 4 mm (2 mm deep) Cup: 25 4 mm (2 mm deep)

(Patent WO2014193226, DIAZ; NOORT; VAN BOMMEL; HENKET; BRIËR)

• Most food powders don’t meet the required thermal properties.

• Starch, proteins, dietary fibres don’t sinter.

• Composite binder: Powder consisting a carbohydrate with low Tg + lipid

• Assists in effectively sintering non-sinterable powders.


TEXTURE DESIGN

sample (macro)porosity

80% 60% 40% 20% 0%


TEXTURE DESIGN


80% 60% 40% 20% 0%


TEXTURE DESIGN


80% 60% 40% 20% 0%

sample series with 5 mm pore spacing


3D TEXTURE DESIGN


3D TEXTURE DESIGN

Untreated Baked Steamed


3D TEXTURE DESIGN

Untreated Baked Steamed


3D TEXTURE DESIGN

10 mm

Anisotropic structures give different

textures depending on fracture direction

High definition 3D shapes possible


ADVANCED POWDER BED PRINTING SET-UP (PBP+SLS)

• Control local composition AND thermal processing at voxel level

• Build voxel based structures by digital design (Patent WO/2016/085344 Noort, Diaz,

v Bommel, Renzetti, Hoppenbrouwers)


CONTROL TASTE PERCEPTION

• Spatial distribution of tastants can modulate taste perception:

Area gain for pulsed taste delivery

Area continuous taste delivery

Time

Tast

ant

con

cen

trat

ion

Interval

Continuous taste delivery

Time

Pulse

(Meiselman & Halpern,1973)

Tast

e in

ten

sity

(Noort et al, 2010)


MODULATE SENSORY PERCEPTION

• Specific local compositions of tastants can be printed.

• Offers the opportunity to modulate taste perception.

• Cereal based cubes of 16 x 16 x 7 mm, cake to biscuit type.

MIX AB1 x 7.2 mm

layeredA+B2 x 3.6 mm

layeredA+B+A+B4 x 1.8 mm

layeredA+B+A+B+A+B6 x 1.2 mm


PRINT VARIATIONS TO CONTROL TEXTURE2.0 droplets/mm

1.00 0.80 0.70

0.60 0.50 0.40

0.35 0.30 0.25

5.0 droplets/mm

1.00 0.80 0.70

0.60 0.50 0.40

0.35 0.30 0.25

2.0 2.5 3.0 4.0 5.0 6.0

1.00 Too dry Too dry Too dry Too dry Too dry Too dry

0.80 Too dry Too dry Too dry Too dry Too dry Good

0.70 Too dry Too dry Too dry Good Good Good

0.60 ModerateModerate Moderate Good Good Poor

0.50 Good Good Good Good Poor Bleed

0.40 Good Good Good Poor Bleed Bleed

0.35 Good Good Poor Bleed Bleed Bleed

0.30 Good Poor Bleed Bleed Bleed Bleed

0.25 Poor Bleed Bleed Bleed Bleed Bleed

Lin

esp

acin

g(m

m)

Droplets/mm


VARIATIONS IN LOCAL TEXTURE

x mm

x mm


VARIATIONS IN LOCAL MICROSTRUCTURE

µCT scan

5 mm

5 mm


CONCLUSIONS

• Powder based 3D printing technologies have a large potential as they are

scalable and offer unique opportunities to create food products with new

degrees of freedom in structure and functionality:

• Control local food composition and (micro)structure to design specific

mechanical properties.

• Create innovative food textures or functionalities, e.g. create gradients,

anisotropic textures, design fracture properties.

• Modulate taste perception and sensory sensations by precise local

deposition of material to control the spatial arrangements of foods.


PLUG INTO OUR 3D FOOD PRINTING LAB

Public Private Partnership starting Q1/2019 on powder based printing

for food and pharma applications, still open to new partners !


3D FOOD PRINTING EXPERIENCE

FRIDAY JUNE 29, 2018

LAUNCH OF THE 3D FOOD PRINTING RESEARCH PROGRAM

by TNO

Wageningen University & Research (WUR)

Eindhoven University of Technology (TU/e)

Where: Wisdom and Wonder Pavilion – WUR

When: June 29 from 9.15 AM to 1 PM

Free admission – Registration required

Presentations by BSH, TNO, WUR

Demos by TNO/WUR and Verstegen

THANK YOU FOR YOUR ATTENTION !

Martijn Noort

[email protected]

www.wur.nl\3dfoodprinting

POWDER BASED 3D FOOD PRINTING TECHNOLOGIES · 28/06/2018 Powder based Food Printing 29 CONCLUSIONS •Powder based 3D printing technologies have a large potential as they are scalable

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