Ready-to-use granule-based food ink system for three-dimensional food printing

Abstract

In this study, we propose a novel “granule-based food-ink system” in which the ink gels upon moisture exposure. We have identified several factors that hinder the industrialization of 3D food printing inks. Syringe-filling granules were prepared using pea protein isolate powder and pullulan binders. All granules reacted with moisture and turned into food ink through hydration and gelling. We confirmed the formation of homogenous gels through dynamic viscoelasticity analysis of samples taken at selected points. The rheological properties of food inks are affected by the concentration of the pullulan binder. Increasing the pullulan binder concentration caused spread over. We prepared food inks using PPI granules as syringe fillers. This method packed the gel into a syringe. Through rheological characterization and 3D printing testing, this study demonstrates the potential for 3D printing applications in the food industry. • PPI-based granules are prepared with various concentrations of pullulan binders. • The prepared granules are gelled inside the syringe through moisture penetration. • The homogeneity of the gel inside the syringe was evaluated by rheological analysis. • The printability decreased as the concentration of pullulan in the binder increased.