Select Page

3D printing and food: 5 things you need to know

3D printing and food: 5 things you need to know

Written by David

April 18, 2019

Gael Delamare (pictured) discusses the pros and cons of 3D printing The relationship between 3D printing and food is not straightforward ​ The typical non-food printable materials include plastic, silicone and steel that are based on a majoritarian or single polymer whose properties are well known. For instance, plastic can easily be melted and extruded into the designed shape while quickly solidifying at ambient temperature allowing to self-support the added layers. By its nature, food has a much more complex composition with molecules like proteins, carbohydrates, lipids and dietary fibre that vary in proportion as well as at a molecular level. This variability depends on the type of food itself, its variety or genetic background, the growing conditions and the further processing prior to printing. All the constituting molecules can then interact together and exhibit a range of functionalities like gelation, water binding and elasticity that will dictate the […]


Submit a Comment

Your email address will not be published. Required fields are marked *

You May Also Like…

Pin It on Pinterest

Share This

Share this post with your friends!