Abstract
Most 3D printing studies of foods deal with the feasibility and modulation of textures independent of flavor design aspects. As a cornerstone for the combined control over texturing and taste distribution, a 3D printing method for starch-based food textures was developed in a pioneering approach using dual extrusion coupled with focused on-board near infrared (NIR) heating for thermal stabilization. The developed method facilitated the design of hydrated starch-egg white powder-systems in reproducible printing configurations. To systematically study the influence of inhomogeneous taste distribution on sensory perception, it was applied in a saltiness sensory contrast study. For the first time, defined concentration gradients of sodium chloride were spatially printed in food textures. Comparable textural properties at the same infill levels were achieved for all printed structures with different sodium localizations. Furthermore, the inhomogeneous spatial distribution of sodium chloride caused saltiness enhancement. This 3D structuring, taste localization coupled with thermal stabilization (3D SLTS) methodology enables the elucidation of texture-taste release interactions.
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