Abstract
3D food printing has been touted as a useful tool to create innovative textures and eating experiences. A comprehensive understanding of the effect of internal (e.g., calcium supplementation/chelation) and external (e.g., printed geometry and dissolution temperature) factors on the functionality of 3D-printed Micellar Casein Concentrate (MCC) is therefore, advantageous for the development of potential 3D-printed dairy-based product applications. Calcium supplementation or chelation was found to effect melting behaviour and textural attributes of 3D-printed MCC. Printed samples with higher concentrations of calcium chloride (5 mM) had slower rates of dissolution and solubility than printed control or samples with lower concentrations (1 mM). This trend was augmented at higher dissolution temperatures. Samples printed in a porous 3D-shape with high surface area: volume ratio dissolved at a faster rate than those with low surface area: volume ratio. Overall, highly concentrated MCC systems were demonstrated to have potential as base-materials for 3D-printing snack-sized dairy products.
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