The rserachers from the Laboratory of Food Process Engineering at Wageningen University, Netherlands recently collaborated with the FrieslandCampina are in effort of researching and developing methods for 3D printing protein-rich food with the help of sodium caseinate, high quality proteins that are found in mammalian milk.
The 3D food printing industry is one that is the most interesting and significant area in the entire 3D printing world. 3D printing helps in creating new innovative products experimenting with new ideas and flavours and techniques. It also enhances the food presentation that was impossible to achieve even in he most advanced culinary schools. With all these achievements the science 3D food printing industry might turn out to be a key to addressing all the pressing issues of sustainability, food wastage and malnutrition across the world.
The first part of the collaboration is the research part between the Wageningen University and FrieslandCampina that is the largest dairy cooperative across the world. The Wageningen research about the 3D printing protein-rich foods falls into te second category. The aim is to develop a FDM 3D printed protein-rich foods that are tasty nutritional and safe for consumption. Apart from that it should also deliver essential high quality proteins and nutrients and eliminating wastage of food.
Maarten Schutyser who is a professor at the Food Process Engineering and specialises in the filed of dry food processing says that the research titled "3D printing of Filled Protein-Rich Food Structures" has two primary aims.
The first aims is to characterize and explore the 3D printing of sodium caseinate suspensions using the standard FDM 3D printing technology. Sodium Caseinate which is also knows as casein it provides 80% of the proteins in the cow milk and also 60% of proteins in human milk. It is also the major source of protein in commercial cheese etc.
And the second aims of the collaboration is to investigate the usefulness of including the second phase in the protein matrix. That is it has the capability to advance particles and oil phase into the caseinate matrix. It therfore controls the spatial distributions of particles or the fats.
The ability thereby allows the food scientists to 3D print protein-rich foods replicating the texture of the original dairy products. It further optimises the nutritional content of te product i.e. It increases the amount of protein in a 3D printed food structure and on the other hand reduces the amount of fats in the product.
The researchers have succeeded in creating 3D prototypes of the milk protein structures but the procedure is still limited to certain materials and temperatures. The team of researchers have also established two feasible methods in order to control the distribution of particles.
With te help of the FDM 3D printer food scientists are able to customize food according to their requirements. Based on the health, lifestyle, age or religion. It's has been proved with the EU's PERFORMANCE 3D printed foods for the elderly people. According to a study it is known that nearly 88 million tonnes of food is wasted yearly in EU alone. One important aspect of the 3D printed food is that it reduces the wastage of food by allowing the user to produce only that amount of food that they can eat.
The major mission of the Laboratory of the Food Process Engineering is to establish new ways of technology to prepare food structures and ingredients that are sustainable, tasty and filled with nutritious value. FrieslandCampina that operates in the R&D Innovation Centre in Wageningen is one of the top 5 dairy companies in the world and is bound to develop new innovative, sustainable, tasty nutritious products and at the same time enhances the dietary advantages of milk and also minimises the costs and CO2 emissions.
With the progress of the 3D printing industry it has lead to major savings in the food industry also giving more detailing and more tempting feel to the foods.