Enhancing 3D printability of pureed food by addition of hydrocolloids

• Main Authors: Chua, Chee Kai, Tan, Cavin, Li, Lin, Wong, Gladys
• Other Authors: School of Mechanical and Aerospace Engineering
• Format: Conference or Workshop Item
• Language: English
• Published: 2018
• Subjects: DRNTU::Engineering::Mechanical engineering::Prototyping; Additive Manufacturing; Food Printing
• Online Access: https://hdl.handle.net/10356/88723; http://hdl.handle.net/10220/45887
• Institution: Nanyang Technological University

In order to encourage dysphagia patients to increase their food and liquid intake, 3D printing can be employed to shape broccoli puree into more appetizing 3D structures. However, most pureed food inks require the addition of thickening or gelling agents so that the printed structure can hold its sh...