A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

“…However, for pastes containing a high amount fat and solid particles the relation was less obvious. In another study, it was concluded that the storage modulus (G’) together with the damping factor (G’’/G’) of a material were more important than the yield stress in defining the dimensional stability of a cylindrical structure made of hydroxypropyl methylcellulose, wheat starch or gelatine [ 38 ].…”

“…The G’ values (1000–8000 Pa) measured for the printing pastes in our study were at the same level as those measured by Zhu et al for tomato pastes from which 3D printing of at least 60 mm high hollow square columns (square side 30 mm) was possible with a 1.2 mm nozzle. On the other hand, Nijdam et al [ 38 ] showed that a G’ value of higher than 10,000 Pa was not enough to guarantee dimensional stability of a 2 cm high gel cylinder (diameter 2.9 cm) made of 10% hydroxypropyl methylcellulose. The phase angle (δ) values presented in Figure 2 can be compared with the damping factor (G’’/G’) values presented by Nijdam et al [ 38 ] as the phase angle also represents the dependence of G’’ with G’ (tan δ = G’’/G’).…”

“…On the other hand, Nijdam et al [ 38 ] showed that a G’ value of higher than 10,000 Pa was not enough to guarantee dimensional stability of a 2 cm high gel cylinder (diameter 2.9 cm) made of 10% hydroxypropyl methylcellulose. The phase angle (δ) values presented in Figure 2 can be compared with the damping factor (G’’/G’) values presented by Nijdam et al [ 38 ] as the phase angle also represents the dependence of G’’ with G’ (tan δ = G’’/G’). The G’’/G’ values in our study varied between 0.17 and 0.48.…”

“…The G’’/G’ values in our study varied between 0.17 and 0.48. The lowest values were obtained for the milk powder-based paste (M) and the highest for the rye flour-based paste (R), which according to Nijdam et al [ 38 ] could indicate that the milk powder-based paste showed better dimensional stability in printing than the rye-flour based paste. However, in our previous study [ 4 ], we showed that two printing pastes having similar G’ and phase angle values were different in terms of shape stability after printing.…”

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

“…printability Moreover, actualizing the printability of a food material formulation through rheological evaluation or iterative 3D printing experiments is a time-consuming approach. Nijdam, LeCorre-Bordes, et al (2021), in their study, developed a window of dimensional stability, a novel practical tool for rapidly screening potential edible inks based on appropriate rigidity (rheology) or estimate suitable structural heights of printed constructs for adequate dimensional stability. Nijdam, Agarwal, et al (2021) conducted the screening method's applicability using varying food inks representing a broad range of rheological properties.…”