3D Printed Edible Objects via Powder Bed Liquid Binding
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Solution Overview
Problem
Current additive manufacturing techniques, specifically powder bed printing, struggle to create food structures with varying textures and complex micro-structures, limiting the production of edible objects with diverse chemical ingredients and micro-architectures.
Innovation Solution
A method involving an edible powder composition comprising a water-soluble protein, hydrocolloid, and plasticizer, subjected to powder bed printing with precision jetting of edible liquids to produce 3D food objects with tunable micro-structures, enabling the creation of complex food products like pasta, cakes, and protein bars.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional powder bed printing is used with simple powdered sugar, then the printing process is simple, but the food micro-structure and texture variety are limited
Solution Approach 1:
The patent uses composite powder compositions containing multiple ingredients (flour, sugars, proteins, fats, hydrocolloids) rather than simple powdered sugar. This allows the creation of complex food micro-structures and varied textures while maintaining a manageable printing process through standardized material formulations.
Solution Approach 2:
The patent applies different binding liquids selectively to different regions of the powder bed to create varying micro-structures within the same food object. By controlling where and how binding liquid is applied, diverse textures and structures can be achieved locally throughout the printed food item.
2Adaptability or versatility
If more edible ingredients are incorporated into the powder composition, then the food product diversity increases, but the formulation complexity increases
Solution Approach 1:
The patent systematically varies composition parameters (ratios of flour, sugars, proteins, fats, and hydrocolloids) to optimize both ingredient diversity and printability. By treating formulation as a set of可调 parameters rather than fixed recipes, the method accommodates diverse ingredients while maintaining processability through standardized composition guidelines.
Solution Approach 2:
The patent introduces binding liquids as intermediaries that mediate between the diverse solid powder ingredients and the final structured food product. These liquids facilitate consolidation of multi-ingredient powders into coherent structures, simplifying the handling of complex formulations during the printing process.
3Manufacturing precision
If binding liquid is applied to consolidate powder layers, then the 3D structure forms successfully, but the texture uniformity becomes difficult to control
Solution Approach 1:
The patent applies binding liquid non-uniformly across the powder bed, with different amounts and types of liquid applied to different regions based on the desired local texture. This selective application allows precise control over consolidation in different areas while creating intentional texture variations, resolving the contradiction between structural accuracy and texture uniformity.
Solution Approach 2:
The patent uses dynamic control of binding liquid application parameters (amount, timing, distribution) during the printing process to achieve both accurate 3D structuring and controlled texture variation. The binding liquid application is adjusted layer-by-layer and region-by-region to meet both structural and textural requirements.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for the production of edible objects with diverse textures and micro-structures, replicating the taste and mouthfeel of conventionally prepared foods, while offering design freedom and efficient material use.
Implementation Method 1
droplets of a pumpable liquid are deposited onto a layer of a powder. This liquid can then promote the binding/consolidation the powder into a solid object
Implementation Method 2
the edible liquid onto the powder in layer-wise manner and thereby obtaining the edible object
Data Source
AI summary
The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed.