Food binder

Abstract

3D food printing binder composition comprising at least one starch source and at least one protein source(s). Figure for abstract: Fig. 1

Description

Title of the invention: Food binder

[0001] The present description relates to the field of three-dimensional printing, commonly called "3D printing". More specifically, it relates to the field of 3D food printing, and even more so to that of 3D food printing using the so-called powder binding technique.

[0002] In the context of the present description, an interval described by the expression "between [...] and [...]" includes the limits. For example, the interval "between 1 and 2" includes the two values ​​"1" and "2" as well as the set of values ​​being both strictly greater than 1 and strictly less than 2.

[0003] In the context of the present description, the term "approximately" preceding a numerical value means that the value can be modified by plus or minus 10%. In the particular case of a numerical value being an interval limit, the term "approximately" means that the lower limit can be reduced by 10% and / or the upper limit increased by 10%. It is also possible to delete the term "approximately" preceding a numerical value.

[0004] 3D printing using the powder bonding technique is an additive technique. It consists of forming a part by successively solidifying layers of powder. To do this, a binder is deposited in a predefined volume of powder.

[0005] This application is done using a 3D printer allowing the precise application of the binder. The binder is deposited within a food material in a fractionated state. Little by little, the three-dimensional object takes shape. The final three-dimensional part is then extracted from the food material in a fractionated state which has not been in contact with the binder and which has therefore remained in a fractionated form.

[0006] In the case of 3D food printing, it is also necessary to have a solidification step, which can be either cooking or cooling depending on the printed binder. In the case of cooking, the food part is solidified during the cooking of the volume of powder formed by the deposition of the binder material in said volume. The deposition can be carried out along the three axes independently, or preferably along two axes. To obtain the final part, it is necessary to remove the powder which has not been in contact with the binder and which must therefore remain in powder form.

[0007] To avoid food waste, it is important that the remaining powder can be reused to form a new food piece.

[0008] It follows from the above that the binder must have a particular composition allowing:

[0009] - obtaining interesting physical properties before and after cooking;

[0010] - obtaining organoleptic properties which are also very satisfactory;

[0011] - the use of ingredients which are not ultra-processed ingredients and / or additives;

[0012] - good conservation;

[0013] - less mechanical wear of the machines used for printing;

[0014] - less maintenance required for the machines used for printing.

[0015] In the publication “FC Godoi, S. Prakash, and BR Bhandari, “3d printing technologies applied for food design: Status and prospects,” Journal of Food Engineering, vol. 179. Elsevier Ltd, pp. 44-54, 01-Jun-2016, doi: 10.1016 / j.jfoodeng.2016.01.025”, the authors examine the use of 3D printing in food design. They discuss the evolution of 3D printing techniques.

[0016] In the publication “C. Pinna, L. Ramundo, FG Sisca, CM Angioletti, M. Taisch, and S. Terzi, “Additive Manufacturing applications within Food industry: an actual overview and future opportunities,” in XXI Summer School “Francesco Turco” - Industrial System Engineering, 2016,” the authors explore the impact of additive manufacturing on the food industry. The article highlights the essential role of the food industry in Europe and its need for innovation in the face of global economic, social, and technological trends.

[0017] In the publication “H.W. Kim, H. Bae, and H.J. Park, “Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material,” J. Food Eng., vol. 215, pp. 23-32, Dec. 2017, doi: 10.1016 / j.jfoodeng.2017.07.017,” the authors address the classification of the printability of various foods for 3D printing.

[0018] In the publication “A. Gholamipour-Shirazi, IT Norton, and T. Mills, “Designing hydrocolloid based food-ink formulations for extrusion 3D printing,” Food Hydrocoll., vol. 95, pp. 161-167, Oct. 2019, doi: 10.1016 / j.foodhyd.2019.04.011” the authors focus on the rheological properties and printability of food hydrocolloid pastes.

[0019] In the publication "Evaluation of rheology and printability of 3D printing nutritious food with complex formulations" by Maldonado-Rosas et al., 2022, the study focuses on the analysis of rheological properties and printability of complex food formulations for 3D printing.

[0020] Also in the prior art, a number of food compositions are disclosed.

[0021] Thus, in patent EP2356911 in the name of Crisp Sensation Holding SA, a food coating composition is disclosed, presented as being suitable for cooking or reheating in a microwave, and as offering a crispy texture and good adhesion.

[0022] In patent EP3170399 in the name of The Nisshin OilliO Group, Ltd., a baked confectionery, rich in lipids but low in carbohydrates, suitable for the ketogenic diet is described. It is presented as being capable of improving the acceptability of low-carbohydrate diets, without sacrificing the texture or flavor of traditional confectionery for the user.

[0023] In patent EP3537881 in the name of Direct Food Ingredients Limited Macclesfield, a substitute composition is described which is presented as being capable of replacing, in the eyes of an individual, traditional bread.

[0024] In patent FR2847427 in the name of Bonduelle, a process for preparing food products such as vegetable fritters is described. This process is presented as improving the texture of the fritters, ensuring a crispy shell and a soft center after heating, even following freezing.

[0025] In patent FR3127369 in the name of Nestlé, a dairy dessert based on tapioca flour, free from egg and carrageenan, is described.

[0026] Finally, in application WO2023148344 in the name of Algama, a plant-based substitute for powdered egg for food emulsions (such as mayonnaise) is described. This substitute includes microalgae products, hydrocolloids and non-microalgal plant flours.

[0027] Also in the prior art, surface agri-food printings are also disclosed.

[0028] Thus, in patent FR3108474 in the name of Savane Brossard, a method and a device for the manufacture of decorated industrial cakes are disclosed. This method is presented as making it possible to print decorative patterns on the raw dough before baking. It is claimed that this technique solves the problems of cracked or sticky decorations. The ink is brought into contact with the dough by projecting droplets.

[0029] Also in the prior art, 3D food prints are disclosed.

[0030] Thus, in patent application EP3715118 in the name of Chocoladefabriken Lindt & Sprüngli AG, an additive manufacturing apparatus for producing a chocolate-based food product is described. The apparatus comprises, in particular, a container for said chocolate, and an application system for applying a heated binder material, said material comprising cocoa butter.

[0031] All these solutions are unsatisfactory. There is a need for a composition that allows 3D food printing:

[0032] - easy to implement;

[0033] - allowing the obtaining of a food composition comprising as little as possible additives and / or ultra-processed ingredients;

[0034] - allowing less occurrence of breakdowns and less deposition of material food within the 3D food printer;

[0035] - allowing the obtaining of a food composition having a satisfactory taste;

[0036] - allowing the obtaining of a food composition having the smallest number of possible ingredients;

[0037] - using easily preserved raw materials.

[0038] All these problems are solved by the present invention.

[0039] The invention firstly relates to a 3D food printing binder composition comprising at least one source of starch as well as at least one source of protein(s).

[0040] In one embodiment, the food 3D printing binder composition has a viscosity of between about 40 mPa.s and about 1400 mPa.s.

[0041] In one embodiment, said protein source is selected from the group consisting of egg, part of egg, plant proteins, preferably legume proteins, preferably pea proteins, and mixtures thereof.

[0042] The viscosity is preferably between about 80 mPa.s and about 900 mPa.s, preferably between about 100 mPa.s and about 600 mPa.s, preferably between about 150 mPa.s and about 500 mPa.s.

[0043] It was found that with the use of these viscosities, the binder was easily "injectable" into the powder, and had ideal powder binding properties.

[0044] The starch source is not limited according to the invention. It may be, for example, chosen from the group consisting of seed flours, in particular cereal or pseudocereal flours, oilseed flours and mixtures of these flours.

[0045] In one embodiment, said starch source is chosen from the group consisting of seed flours, in particular cereal or pseudocereal flours, oilseed flours and mixtures of these flours.

[0046] By way of example, said flour may be chosen from the group consisting of wheat flour, corn flour, buckwheat flour, einkorn flour, Khorasan wheat flour, oat flour, millet flour, sorghum flour, quinoa flour, chickpea flour, rice flour, teff flour, amaranth flour, almond flour, coconut flour, hazelnut flour, sesame flour, soy flour, hemp flour, flax flour, starch, in particular corn starch, potato starch and mixtures of these flours and / or starches.

[0047] Preferably, the starch source is selected from the group consisting of wheat flour, corn starch, and a mixture thereof.

[0048] In one embodiment, the binder composition comprises said starch source at a total mass percentage of between about 3% and about 34%, preferably between about 4% and about 32%, preferably between about 5% and about 31%, preferably between about 6% and about 30%, preferably between about 7% and about 30%, preferably between about 8% and about 30%, preferably between about 9% and about 30%, relative to the total mass of said binder composition.

[0049] In one embodiment, said protein source is selected from the group consisting of egg, egg part, plant proteins, preferably legume proteins, preferably pea proteins, and mixtures thereof.

[0050] In one embodiment, the binding composition comprises vegetable proteins, preferably pea proteins.

[0051] In one embodiment, the binder composition comprises vegetable proteins, preferably pea proteins, at a mass percentage of between about 1.2% and about 6.8%, preferably between about 1.6% and about 6.4%, preferably between about 2% and about 6.4%, preferably between about 2% and about 6%, preferably between about 2.4% and about 5.6%, preferably between about 3.5% and about 4.5%, relative to the total mass of said binder composition.

[0052] In one embodiment, the egg or part of an egg is selected from the group consisting of egg white, egg yolk, and whole egg (excluding the shell), in a hydrated or dehydrated state.

[0053] In a preferred embodiment, the egg or part of an egg is selected from the group consisting of egg yolk and whole egg (excluding the shell), in a hydrated or dehydrated state.

[0054] In one embodiment, the binder composition comprises egg or egg part at a mass percentage of between about 6% and about 34%, preferably between about 8% and about 32%, preferably between about 10% and about 32%, preferably between about 10% and about 30%, preferably between about 12% and about 28%, relative to the total mass of said binder composition.

[0055] These mass percentages correspond to a hydrated egg or part of an egg. In the case of using a dehydrated egg or part of an egg, they should be reduced proportionally.

[0056] In one embodiment, said binder composition comprises salt.

[0057] In one embodiment, the binder composition comprises salt at a percentage mass of between about 0.45% and about 2.55%, preferably between about 0.6% and about 2.4%.

[0058] In one embodiment, said binder composition also comprises at least one fatty dairy product.

[0059] In one embodiment, said binder composition also comprises at least one fatty dairy product selected from the group consisting of butter, cream, for example crème fraîche or heavy cream, soft cheeses such as Camembert, Brie and blue cheese, hard cheeses such as Cheddar, Gruyère and Parmesan, whole milk, and mixtures thereof.

[0060] In one embodiment, said binder composition also comprises at least one fatty dairy product selected from the group consisting of butter, crème fraîche, heavy cream, soft cheeses such as Camembert, Brie and blue cheese, hard cheeses such as Cheddar, Gruyère and Parmesan, whole milk, and mixtures thereof.

[0061] In one embodiment, said fatty dairy product is selected from the group consisting of butter, heavy cream, and mixtures thereof.

[0062] Surprisingly, it was found that the cream allowed for less phase shift. Some prints can last several hours (8h) and it is imperative that there is no significant phase shift during this time.

[0063] In one embodiment, said fatty dairy product is butter.

[0064] In one embodiment, the binder composition comprises butter at a mass percentage of between about 4.5% and about 25.5%, preferably between about 6% and about 24%, preferably between about 7.5% and about 24%, preferably between about 7.5% and about 22.5%, preferably between about 9% and about 21%, preferably between about 10.5% and about 19.5%, preferably between about 12% and about 19.5%, preferably between about 12% and about 19.5%, preferably between about 13.5% and about 18%, preferably between about 15% and about 16.5%, preferably about 15%, relative to the total mass of said binder composition.

[0065] In one embodiment, said fatty dairy product is heavy cream.

[0066] In one embodiment, the binder composition comprises heavy cream a mass percentage of between approximately 12% and approximately 68%, preferably between approximately 16% and approximately 64%, preferably between approximately 20% and approximately 64%, preferably between approximately 20% and approximately 60%, preferably between approximately 24% and approximately 56%, preferably between approximately 28% and approximately 52%, relative to the total mass of said binder composition.

[0067] In one embodiment, said binder composition also comprises sugar.

[0068] In one embodiment, said sugar is selected from the group consisting of sugar white, icing sugar, brown sugar, and mixtures thereof.

[0069] In a preferred embodiment, said sugar is icing sugar.

[0070] In one embodiment, the binder composition comprises sugar at a mass percentage of between about 8% and about 43%, preferably between about 10% and about 40%, preferably between about 13% and about 40%, preferably between about 13% and about 38%, preferably between about 15% and about 35%, preferably between about 18% and about 33%, preferably between about 20% and about 33%, preferably between about 20% and about 33%, preferably between about 23% and about 30%, preferably between about 23% and about 28%, relative to the total mass of said binder composition.

[0071] In one embodiment, said binder composition also comprises oil.

[0072] In one embodiment, said oil is selected from the group consisting of olive oil, sunflower oil, peanut oil, walnut oil, rapeseed oil, and mixtures thereof.

[0073] In one embodiment, the binder composition comprises oil at a mass percentage of between about 3% and about 19%, preferably between about 4% and about 18%, preferably between about 6% and about 18%, preferably between about 6% and about 17%, preferably between about 7% and about 15%, preferably between about 8% and about 14%, preferably between about 9% and about 14%, relative to the total mass of said binder composition.

[0074] In addition to the foregoing, the binding food composition may comprise a variety of additional ingredients, these ingredients having the primary effect of modifying the taste of the food composition to be prepared.

[0075] It may for example be a flavoring, preferably a natural flavoring. In one embodiment, said natural flavoring is chosen from the group consisting of natural vanilla flavoring, natural lemon flavoring, natural orange flavoring, natural Mende flavoring, natural cinnamon flavoring, natural cocoa flavoring, natural coffee flavoring, natural strawberry flavoring, natural apple flavoring, natural almond flavoring.

[0076] Generally, natural vanilla flavoring will be preferred.

[0077] Then, it can also be brown sugar, which is explicitly excluded from the definition of "sugar" within the present description. In one embodiment, the binder composition comprises brown sugar at a mass percentage of between about 8% and about 47%, preferably between about 11% and about 44%, preferably between about 14% and about 44%, preferably between about 14% and about 42%, preferably between about 17% and about 39%, preferably between about 19% and about 36%, preferably between about 22% and about 36%, preferably between about 22% and about 36%, preferably between about 25% and about 33%, preferably between about 28% and about 30%, preferably about 28%, relative to the total mass of said binder composition.

[0078] In one embodiment, said binding composition is free of food additives.

[0079] In the context of the present application, the term "food additive" means a non-nutritive substance added to foods for the purpose of providing a specific technological improvement to their appearance, texture, taste, preservation or suitability for processing.

[0080] These may be preservatives, colorants, sweeteners, emulsifiers, stabilizers, flavor enhancers, gelling agents, texturizing agents, raising agents, glazing agents, etc.

[0081] For example, in accordance with European regulations, all ingredients whose name begins with a capital “E” are food additives.

[0082] In one embodiment, said binder composition comprises less than about 50% added water, preferably less than about 40% added water, preferably less than about 30% added water, preferably less than about 20% added water, preferably less than about 10% added water, preferably less than about 5% added water, preferably less than about 4% added water, preferably less than about 3% added water, preferably less than about 2% added water, preferably less than about 1% added water, relative to the total mass of said binder composition. For the purposes of the present description, "added water" refers to added water per se, independently of water that may be contained in other ingredients (such as hydrated eggs, for example).

[0083] In one embodiment, said binder composition does not comprise added water. The absence of added water surprisingly allows for better preservation and better print quality.

[0084] In one embodiment, the material in the fractionated state is as described in application FR2309944 filed in the name of the applicant. In particular, all the embodiments related to the material and to the method for obtaining it described in this application form an integral part of the present description and are incorporated by reference within the present description.

[0085] In one embodiment, the material in the fractionated state comprises at least 1, preferably at least 2, preferably at least 3, preferably at least 4, preferably 5 ingredients selected from the group consisting of the following ingredients: wheat flour, oat flour, maltodextrin, cocoa, cocoa butter.

[0086] In one embodiment, the material in the fractionated state is composed of a mixture comprising at least 2, preferably at least 3, preferably at least 4, preferably at least 5 ingredients chosen from the group consisting of the following ingredients: wheat flour, oat flour, maltodextrin, cocoa, cocoa butter.

[0087] In one embodiment, the food 3D printing binder composition comprises egg at a mass percentage of between about 24% and about 28% by mass relative to the total mass of said composition, corn starch at a mass percentage of between about 8% and about 12% by mass relative to the total mass of said composition, wheat flour at a mass percentage of between about 6% and about 9% by mass relative to the total mass of said composition, cream, preferably heavy cream, at a mass percentage of between about 37% and about 43% by mass relative to the total mass of said composition, natural vanilla flavoring at a mass percentage of between about 0.5% and about 1.5% by mass relative to the total mass of said composition,oil at a mass percentage of between approximately 11% and approximately 15% by mass relative to the total mass of said composition, as well as salt at a mass percentage of between approximately 1% and approximately 3% by mass relative to the total mass of said composition.

[0088] The invention also relates to uses of the binder composition according to the invention.

[0089] In one embodiment, the food 3D printing binder composition is used in a food 3D printing process, preferably a powder binding food 3D printing process.

[0090] In one embodiment, the temperature of the binder composition according to the invention during said printing is between about 7°C and about 42°C, preferably between about 10°C and about 39°C, preferably between about 12°C and about 39°C, preferably between about 12°C and about 38°C, preferably between about 15°C and about 35°C, preferably between about 17°C and about 32°C, preferably between about 20°C and about 32°C, preferably between about 20°C and about 32°C, preferably between about 22°C and about 30°C, preferably between about 25°C and about 27°C, preferably about 25°C.

[0091] In one embodiment, the food 3D printing binder composition is used in a powder binding 3D printing process. The powder is the food material in a fractionated state.

[0092] In one embodiment, the food 3D printing binder composition is used in a powder binding 3D printing process, said composition being deposited in a volume of said material in a fractionated state.

[0093] In one embodiment, the food 3D printing binder composition is used in the context of a 3D printing method using the powder binding technique, characterized in that the temperature of the binder composition according to the invention during said printing is between approximately 7°C and approximately 42°C, preferably between approximately 10°C and approximately 39°C, preferably between approximately 12°C and approximately 39°C, preferably between approximately 12°C and approximately 38°C, preferably between approximately 15°C and approximately 35°C, preferably between approximately 17°C and approximately 32°C, preferably between approximately 20°C and approximately 32°C, preferably between approximately 20°C and approximately 32°C, preferably between approximately 22°C and approximately 30°C, preferably between approximately 25°C and approximately 27°C, preferably around 25°C.

[0094] The invention also relates to a 3D food printing method using a binder food composition according to the invention. In one embodiment, this method comprises a step of arranging a binder composition according to the invention within a food material in the fractionated state.

[0095] In one embodiment, the method comprises a step of introducing the binding composition according to the invention into a food material in the fractionated state.

[0096] In one embodiment, the method comprises a step of introducing the binding composition according to the invention into a food material in the fractionated state, said introduction being carried out through an OSL outlet orifice, said OSL outlet orifice being in three-dimensional movement within said material in the fractionated state, said movement being controlled by digital instructions.

[0097] The invention also relates to a food part printed by the method according to the invention. Description of figures

[0098] [Fig.l], [Fig.2], [Fig.3], [Fig.4], [Fig.5], [Fig.6], [Fig.7], [Fig.9], [Fig. 10], [Fig. 11] and [Fig. 12] are representations of the result of 3D printing under different experimental conditions described in Examples 1, 2 and 4.

[0099] [Fig.8] is a simplified sectional view illustrating the 3D food printing process using the powder bonding technique.

[0100] The TIM 3D food printing head is connected to a power source and designed to move three-dimensionally, following digital instructions. It is equipped to deliver the binder composition according to the invention, through its OSL outlet orifice. This orifice is immersed in a volume of food material in the fractionated state MAF, which is placed in a RES tank. The 3D food printing process is carried out by maneuvering the print head in three dimensions within the volume of food material in the fractionated state MAF. During this movement, the OSL outlet orifice applies the binder composition according to the invention, directly into said food material in the fractionated state, thus allowing the creation of complex and personalized food structures.

[0101] Example 1: Manufacture of a food material in a fractionated state

[0102] The four fractionated food materials shown in the following Table 1 were produced. The percentages indicated are mass percentages.

[0103] [Tableauxl] Sample No. Composition Preparation method Material in fractionated state 1 72% wheat flour, 6% oat flour, 6% maltodextrin, 8% cocoa and 8% cocoa butter The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 160°C for 2 hours. The powder is then allowed to cool to room temperature before being sieved using a vibrating sieve. The cocoa butter is melted in a saucepan, then poured onto the powder in the mixer, which is running. The resulting mixture is allowed to cool, then sieved again. Material in fractionated state 2 80% wheat flour, 6% oat flour, 6% maltodextrin and 8% cocoa butter The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 180°C for 1h30.The powder is then left to cool to room temperature before being sieved using a vibrating sieve. Caca butter. o is melted in a saucepan and then poured onto the powder in the mixer, the latter operating. The resulting mixture is left to cool, then sieved again. Material in fractionated state 3 83% wheat flour, 8% oat flour, 9% maltodextrin The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 160°C for 2.5 hours. The powder is left to cool before being sieved using a vibrating sieve. Fractionated material 4 92% wheat flour, 8% cocoa butter The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 160°C for 2 hours. The powder is then left to cool before being sieved using a vibrating sieve. The cocoa butter is melted in a saucepan and then poured onto the powder in the mixer, which is then running.Everything is left to cool, then a new sieving is carried out.

[0104] Table 1: Materials in fractionated state

[0105] Example 2: highlighting the importance of binder composition

[0106] In the context of Example 2, the fractionated material used is that referred to as “Fractionated Material 3” in the table provided in Example 1.

[0107] Example 2.1: Use of water as a binder (comparative example)

[0108] To show the importance of the binder formulation, a first test carried out consisted of printing water into the granular matrix.

[0109] After the printing and baking steps, the object obtained is not compliant: it is very crumbly and has no hold. In addition, the taste and texture are not at all pleasant.

[0110] Representations of the result are given in Figures 1 and 2.

[0111] Example 2.2: use of a mixture of water (70%) and corn starch (30%) as a binder (comparative example)

[0112] It has been observed that the starch present in cornstarch significantly increases the viscosity of the medium until it completely solidifies when heated to temperatures greater than or equal to 60°C. This solidification therefore takes place during the cooking of the printed food composition in the oven. This solidification allows the food composition to have better hold.

[0113] On the other hand, it has been observed that corn starch has excessively pronounced rheo-thickening properties in an aqueous medium.

[0114] In addition, without stirring, the cornstarch sediments within a few minutes. Therefore, the printed food composition is not of constant composition (the more time passes, the more concentrated the mixture is in cornstarch. This results in the peristaltic pump becoming clogged due to the rheo-thickening properties.

[0115] A biscuit was still obtained, but it had numerous cracks and an unpleasant taste.

[0116] Representations of the result are given in Figures 3, 4 and 5.

[0117] Example 2.3: use of a mixture of water (50%) and whole egg without shell (50%) as a binder (comparative example)

[0118] Gelling is observed, probably due to the proteins present in the egg. The printing is satisfactory, because the binder is then very liquid and does not pose any flow difficulties.

[0119] It has been observed that this gelling makes it possible to provide strength to the binder during cooking of the printed food composition. This coagulation takes place at temperatures of 57°C for the egg white and 65°C for the yolk.

[0120] After cooking, a composition is obtained that is satisfactory from a geometric point of view, which does not present any cracks or apparent defects.

[0121] Representations of the result are given in Figures 6 and 7.

[0122] On the other hand, from an organoleptic point of view, the food composition (the biscuit) is not satisfactory, because it is not good.

[0123] Example 2.4: use of a binder composition according to the invention (illustrative example of the invention)

[0124] After a series of meticulous experiments and iterations in the process of formulating the binder composition, binder compositions exhibiting exceptional qualities have been discovered.

[0125] These compositions are distinguished by several key characteristics.

[0126] First of all, they allow the production of a biscuit with perfect geometry and intrinsic structure, thus ensuring exceptional reproducibility.

[0127] Then, they allow the obtaining of a very good quality surface appearance.

[0128] Then, they present optimal organoleptic characteristics.

[0129] As part of improving the taste profile, sugar has sometimes been incorporated into the recipe. The use of icing sugar was preferred because, surprisingly, it is incorporated very quickly into the composition.

[0130] The addition of vanilla flavoring has sometimes been done and has the effect of enriching the flavor of the cookie, thus accentuating its softness and sweet profile.

[0131] The cream incorporated into the preparation has the effect of improving both the organoleptic characteristics of the biscuit and its storage possibilities.

[0132] Finally, the salt completes the aromatic profile of the biscuit.

[0133] The following compositions are illustrative of the invention.

[0134] [Tables2] Ingredient Mass (g) Calculated mass percentage (%) Egg 100 13.07 Icing sugar 180 23.53 Corn starch 70 9.15 Heavy cream 400 52.29 Salt 15 1.96 Total 765 100 Viscosity: between 200 and 400 mPa.s

[0135] Table 2: Composition 1 according to the invention

[0136] Composition 1 is prepared as follows:

[0137] The eggs and sugar are mixed using a whisk. The cornstarch is then added and incorporated into the previous mixture using the whisk. The other ingredients are added and everything is mixed with the whisk. The mixture is then passed through an immersion blender for 15 seconds. The binder, thus ready, can be kept refrigerated for

[0138]

[0139] a duration of up to 5 days. A representation of the result is given in [Fig.9]. [Tables3] Ingredient Mass (g) Calculated mass percentage (%) Egg 100 18.80 Icing sugar 150 28.20 Corn starch 40 7.52 Flour 30 5.64 Heavy cream 150 28.20 Natural vanilla flavoring 4 0.75 Oil 50 9.40 Salt 8 1.50 Total 532 100.01 Viscosity: between 400 and 600 mPa.s

[0140] Table 3: Composition 2 according to the invention

[0141] Composition 2 is prepared as follows:

[0142] The eggs and sugar are mixed with a whisk. The cornstarch and flour are then added and mixed with a whisk. The other ingredients are incorporated and mixed again with a whisk. The whole mixture is processed with an immersion blender for 15 seconds. The binder, thus prepared, can be kept refrigerated for up to 5 days.

[0143] A representation of the result is given in [Fig. 10].

[0144] [Tables4] Ingredient Mass (g) Calculated mass percentage (%) Egg 100 26.18 Cornstarch 40 10.47 Flour 30 7.85 Heavy cream 150 39.27 Natural vanilla flavoring 4 1.05 Oil 50 13.09 Salt 8 2.09 Total 382 100 Viscosity: between 200 and 400 mPa.s

[0145] Table 4: Composition 3 according to the invention

[0146] Composition 3 is prepared as follows:

[0147] The eggs, cornstarch and flour are mixed with a whisk. The other ingredients are incorporated and mixed again with a whisk. The whole thing is processed in a blender. dipping for 15 seconds. The binder, thus ready, can be kept refrigerated for up to 5 days.

[0148] A representation of the result is given in [Fig. 11].

[0149] [Tables5] Ingredient Mass (g) Calculated mass percentage (%) Egg yolk 20 3.08 Brown sugar 180 27.73 Flour 200 30.82 Salt 4 0.62 Butter 100 15.41 Baking powder 10 1.54 Milk 100 15.41 Cinnamon 35 5.39 Total 649 100

[0150] Table 5: Composition 4 according to the invention

[0151] Composition 4 is prepared as follows:

[0152] The butter is worked until it has a creamy texture. The brown sugar is added and mixed until it whitens. The egg yolk is added and mixed. 10% of the milk is added and mixed. The flour, salt, yeast and cinnamon are added and mixed. The rest of the milk is added gradually.

[0153] Example 3: Microbiological tests

[0154] Objective of the study

[0155] During its use, the composition according to the invention which is injected during the 3D printing process can remain at room temperature (approximately 25°C) for several hours, which constitutes favorable conditions for microbiological development in such a composition, rich in nutrients.

[0156] Microbiological monitoring of the composition according to the invention presented in Table 2 of this description was therefore carried out. This composition was stored at 25°C for 24 hours. The study focused on measuring the evolution of the total mesophilic aerobic flora (TMAF) as well as enterobacteria.

[0157] Storage and incubation

[0158] The composition according to the invention is analyzed upon receipt in order to obtain the T0 and then incubated directly at +25°C until analysis at T18h.

[0159] Microbiological monitoring

[0160] Microbiological monitoring of total mesophilic aerobic flora (TMAF) and enterobacteria was carried out every hour on the two samples of the same composition according to the invention in order to cover a period of 0 to 8 h and 18 to 24 h. The preparation of the samples is carried out according to the NF EN ISO 6887-1 standard for microbiological analyses.

[0161] Total mesophilic aerobic flora (TMAF) analyses: The MTAF analysis was carried out according to the NF EN ISO 4833-1 (2013) standard. Decimal dilutions of each sample were carried out in tryptone salt broth and then counted on Plate Count Agar (PCA) medium, then the dishes were incubated at 30°C for 72 hours.

[0162] Analysis of enterobacteria: The analysis of enterobacteria was carried out according to the NF V08-054 (2009) standard. Decimal dilutions of each sample were carried out in tryptone salt broth and then counted on Violet Red Bile Glucose (VRBG) medium, then the dishes were incubated at 37°C for 24 hours.

[0163] Results and discussion

[0164] The results are given in the table below:

[0165] [Tableauxô] TOh T18h T19h T20h T21h T22h T23h T24h CFU / g FAMT 3,1.10 3 1,23.10 3 8,15.10 2 8,1.10 2 6,2.10 2 6,2.10 2 7,15.10 2 7,9.10 2 Enterobacter ies <10 <10 <10 <10 <10 <10 <10 <10 LogU FC / g FAMT 3.49 3.09 2.91 2.91 2.79 2.79 2.85 2.9 Enterobacter ies <1 <1 <1 <1 <1 <1 <1 <1

[0166] Table 6: Microbiological monitoring

[0167] The composition according to the invention is suitable for total mesophilic aerobic flora since the contamination level is always less than 100,000 CFU / g.

[0168] Concerning enterobacteria, it is possible to refer to the category of egg products (2.3.1) in EC Regulation 2073 / 2005 which is quite close to the composition according to the invention. Consequently, the concentration of enterobacteria must not exceed 10 CFU / g of sample. Thus, the composition according to the invention is also compliant for this criterion.

[0169] This microbiological monitoring will therefore have made it possible to validate the fact that storage of the product over a period of 24 hours at +25°C does not lead to an increase in the microbiological load for the total flora and enterobacteria criterion.

[0170] Surprisingly, the composition according to the invention, although nutritionally rich, is not favorable to bacteriological growth during storage for 24 hours at 25°C.

[0171] Example 4: preparation of a vegan binder composition according to the invention

[0172] The following composition is prepared:

[0173] [Tables7] Ingredient Percentage by mass (%) Pea protein 4 Icing sugar 12.5 Caster sugar 15 Corn starch 3.5 Flour 3.5 Oat cream 28 Rapeseed oil 20 Natural vanilla flavoring less than 1 Water 12 Salt 1.5 Viscosity: between 500 and 700 mPa.s

[0174] Table 7: Vegan composition according to the invention

[0175] The pea protein and sugar are mixed with a whisk. The cornstarch and flour are then added and mixed with a whisk. The other ingredients are added and mixed again with a whisk. The mixture is processed with an immersion blender for 15 seconds.

[0176] A representation of the result is given in [Fig. 12].

Claims

Claims

1. Food 3D printing binder composition comprising at least one source of starch and at least one source of protein(s).

2. Composition according to any one of the preceding claims, characterized in that said at least one source of starch is chosen from the group consisting of wheat flour, corn starch, and mixtures thereof.

3. Composition according to any one of the preceding claims, characterized in that it comprises said starch source at a total mass percentage of between 3% and 34%, preferably between 4% and 32%, preferably between 5% and 31%, preferably between 6% and 30%, preferably between 7% and 30%, preferably between 8% and 30%, preferably between 9% and 30%, relative to the total mass of said binder composition.

4. Composition according to any one of the preceding claims, characterized in that said at least one protein source is chosen from the group consisting of egg, part of egg, plant proteins, preferably legume proteins, preferably pea proteins, and mixtures thereof.

5. Composition according to any one of the preceding claims, characterized in that said at least one protein source is pea protein.

6. Composition according to any one of the preceding claims, characterized in that it also comprises at least one fatty dairy product chosen from the group consisting of butter, cream, for example crème fraîche or thick cream, soft cheeses such as Camembert, Brie and blue cheese, hard cheeses such as Cheddar, Gruyère and Parmesan, whole milk, and mixtures thereof.

7. Composition according to any one of the preceding claims, characterized in that it comprises less than 50% added water, preferably less than 40% added water, preferably less than 30% added water, preferably less than 20% added water, preferably less than 10% added water, preferably less than 5% added water, preferably less than 4% added water, preferably less than 3% added water, preferably less than 2% added water, preferably less than 1% added water, relative to the total mass of said binder composition.

8. Composition according to any one of the preceding claims, characterized in that the 3D food printing binder composition comprises egg at a mass percentage of between approximately 24% and approximately 28% by mass relative to the total mass of said composition, corn starch at a mass percentage of between approximately 8% and approximately 12% by mass relative to the total mass of said composition, wheat flour at a mass percentage of between approximately 6% and approximately 9% by mass relative to the total mass of said composition, cream, preferably heavy cream, at a mass percentage of between approximately 37% and approximately 43% by mass relative to the total mass of said composition, natural vanilla flavoring at a mass percentage of between approximately 0.5% and approximately 1.5% by mass relative to the total mass of said composition,oil at a mass percentage of between approximately 11% and approximately 15% by mass relative to the total mass of said composition, as well as salt at a mass percentage of between approximately 1% and approximately 3% by mass relative to the total mass of said composition.,

9. Use of a composition according to any one of the preceding claims in the context of a 3D food printing process, preferably a 3D food printing process by powder binding.

10. Use according to claim 9, characterized in that the temperature of the binder composition according to the invention during said printing is between 7°C and 42°C, preferably between 10°C and 39°C, preferably between 12°C and 39°C, preferably between 12°C and 38°C, preferably between 15°C and 35°C, preferably between 17°C and 32°C, preferably between 20°C and 32°C, preferably between 20°C and 32°C, preferably between 22°C and 30°C, preferably between 25°C and 27°C, preferably 25°C.

11. A method of 3D food printing, comprising a step of providing a binder composition according to any one of claims 1 to 8 within a food material in a fractionated state.

12. Method according to claim 11, characterized in that the temperature of the binder composition according to the invention during said printing is between 7°C and 42°C, preferably between 10°C and 39°C, preferably between 12°C and 39°C, preferably between 12°C and 38°C, preferably between 15°C and 35°C, preferably between 17°C and 32°C, preferably between 20°C and 32°C, preferably between 20°C and 32°C, preferably between 22°C and 30°C, preferably between 25°C and 27°C, preferably 25°C.

13. Food 3D printing binder composition according to claims 1 to 8, characterized in that it has a viscosity of between 40 mPa.s and 1400 mPa.s.

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