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This study aims to create a predictive framework linking rheological properties to the printability of food inks in 3D food printing.

Rheological and thermal characterization of plant-based inks for optimal 3D food printing (3DFP)

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Randomized trial establishes a rheology-based framework assessing printability in food inks, suggesting improved reproducibility.

This study aims to create a predictive framework linking rheological properties to the printability of food inks in 3D food printing.
Food inks were developed using symbiotic culture of bacteria and yeast, butterfly pea flower, and beetroot, combined with xanthan gum.
Steady shear rheological measurements and temperature-dependent viscosity analyses were conducted using various modeling approaches.
3D printing trials validated the predictions made by the rheological framework.
All food inks displayed shear-thinning viscoplastic behavior and favored the Herschel−Bulkley and Casson models for flow property prediction.
Butterfly pea flower and beetroot inks were more thermally sensitive than SCOBY, which exhibited greater thermal stability.
Formulations within predicted ranges enabled smooth extrusion and good interlayer adhesion, whereas those outside led to poor print quality.

Soni et al. (2026) studied this question.

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View Full Paper

Ask AI

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Authors

Randomized trial establishes a rheology-based framework assessing printability in food inks, suggesting improved reproducibility.

This study aims to create a predictive framework linking rheological properties to the printability of food inks in 3D food printing.
Food inks were developed using symbiotic culture of bacteria and yeast, butterfly pea flower, and beetroot, combined with xanthan gum.
Steady shear rheological measurements and temperature-dependent viscosity analyses were conducted using various modeling approaches.
3D printing trials validated the predictions made by the rheological framework.
All food inks displayed shear-thinning viscoplastic behavior and favored the Herschel−Bulkley and Casson models for flow property prediction.
Butterfly pea flower and beetroot inks were more thermally sensitive than SCOBY, which exhibited greater thermal stability.
Formulations within predicted ranges enabled smooth extrusion and good interlayer adhesion, whereas those outside led to poor print quality.

Soni et al. (2026) studied this question.

View Full Paper

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Bookmark