The exact composition and properties of these amorphous microparticles can be controlled.
A group of researchers from Ewha womans University located in Seoul, suggested the new technology of printing food 3D printer, which allows you to create products with the desired nutrient content.
The main feature of the new technology developed by South Korean scientists, is that in the first stage is used so-called cryogenic milling, which of the products at a temperature of about -100 degrees Celsius get microparticles consisting of carbohydrates and proteins. The exact composition and properties of these amorphous microparticles can then be controlled through recrystallization in different conditions, says N+1.
Obtained in this process, powders of carbohydrate-protein particles are then joined with a binding polymer material. 3D printer generates from this mixture, a porous film of a predetermined shape and array such films are then collected food blocks who have exactly the specified form, the internal porous structure and the content of nutrients.
According to the researchers, the porous structure of these materials allows you to change both surface and internal texture of the blocks, making it similar to the texture of regular food. This feature also allows you to control the speed of the printed digestion of food and absorption of nutrients in the stomach.
The creators of the technology believe that in the future she may find application in the food industry. It can also be used to print food at home.