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WO2018226217A1 - Aliments imprimés en 3d - Google Patents

Aliments imprimés en 3d Download PDF

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Publication number
WO2018226217A1
WO2018226217A1 PCT/US2017/036281 US2017036281W WO2018226217A1 WO 2018226217 A1 WO2018226217 A1 WO 2018226217A1 US 2017036281 W US2017036281 W US 2017036281W WO 2018226217 A1 WO2018226217 A1 WO 2018226217A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
ingredient
melting
food piece
crystallization
Prior art date
Application number
PCT/US2017/036281
Other languages
English (en)
Inventor
Yann KARLEN
Martijn Noort
Mara BERKHOUT
Jerome DIAZ
Original Assignee
General Mills, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Mills, Inc. filed Critical General Mills, Inc.
Priority to PCT/US2017/036281 priority Critical patent/WO2018226217A1/fr
Publication of WO2018226217A1 publication Critical patent/WO2018226217A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

  • AM additive manufacturing
  • 3D printing three-dimensional printing
  • FDM fused deposition modeling
  • ingredients that are adaptable to FDM technology generally provide little in the way of structural integrity to food items made using FDM.
  • ingredients that are 3D printed using FDM tend to be somewhat fragile and decorative, or require further processing (e.g., cooking) before they can be handled.
  • powder bed printing Another method of 3D printing edible items, called powder bed printing, relies on the selective deposition of a liquid binder on a powder bed. This technology has been successfully used to produce sugar-based 3D printed items. However, powder bed printing requires that at least some of the ingredients be able to be delivered in liquid form to the process. Another technology uses hot air to melt sugar in order to create three-dimensional sugar shapes. This technology is limited to ingredients that can be melted and recrystallized without burning.
  • the present disclosure relates to additive manufacturing of food pieces.
  • layered food piece that has at least two layers.
  • the food piece includes a particulate whole grain ingredient including a bran component, where the particulate whole grain ingredient has at least 95% of its volume with a particle size less than 1000 ⁇ .
  • the food piece also includes a binder including a fat component and a carbohydrate component, where the binder has a melting temperature greater than
  • Each layer of a food piece provided herein can have a thickness of at least 0.2 mm.
  • the whole grain ingredient includes a whole wheat ingredient.
  • the layered food piece has a volume of at least 4 mm 3 or at least 40 mm 3 .
  • the starch from the particulate whole grain ingredient is at least 50% ungelatinized.
  • composition is provided that is formulated to form a
  • the composition includes a particulate whole grain ingredient and a particulate binder.
  • the particulate whole grain ingredient includes a bran component and has at least 95% of its volume with a particle size less than 1000 ⁇ .
  • the particulate binder ingredient that includes a fat component that melts at a temperature greater than 30° C and below 100° C, and a carbohydrate component that melts at a temperature greater than 70° C and below 250° C.
  • the whole grain ingredient includes a whole wheat ingredient.
  • the whole wheat ingredient can have at least 80% of its volume being a particle size range of ⁇ to 1000 ⁇ .
  • the fat component has an offset of melting that is within 25° C of onset of melting as measured by differential scanning calorimetry (DSC). In some embodiments, the offset of melting is within 10° C of peak heat flow on melting as measured by DSC. [0008] In some embodiments, the fat component has an offset of crystallization that is within 20° C of onset of crystallization as measured by DSC. In some embodiments, the onset of crystallization is within 10° C of peak heat flow on crystallization as measured by DSC.
  • the fat component is an uncoated fully hydrogenated palm oil powder.
  • the carbohydrate component is polydextrose.
  • a particulate whole grain ingredient is included in an amount of from about 10% to about 70% by weight of a composition provided herein, a fat component of the binder ingredient is included in an amount of from about 3% to about 10% by weight of the composition, and a carbohydrate component of the binder ingredient is included in an amount of from about 25% to about 65% by weight of the composition.
  • a composition provided herein can be proportioned and packaged in a container suitable for use with a selective laser sintering machine.
  • a method of making a layered food piece is provided. The
  • the method includes applying a laser to a first bed of selective laser sintering medium to form a first layer of the food piece, layering a second bed of the selective laser sintering medium on top of the first layer of the food piece, and applying a laser to the second bed to form a second layer of the food piece, the second layer of the food piece adhered to the first layer.
  • the selective laser sintering medium includes a particulate whole grain ingredient including a bran component, and a particulate binder ingredient that includes a fat component and a carbohydrate component.
  • the particulate whole grain ingredient has at least 95% of its volume with a particle size less than 1000 ⁇ .
  • the fat component melts at a temperature greater than 30° C and below 100° C.
  • the carbohydrate component that at a temperature greater than 70° C and below 250° C.
  • the whole grain ingredient includes a whole wheat ingredient. In some embodiments, at least 80% of the volume of the particulate whole wheat ingredient has a particle size range of ⁇ ⁇ to 1000 ⁇ .
  • the fat component has an offset of melting that is within 25° C of onset of melting as measured by DSC. In some embodiments, the offset of melting is within 10° C of peak heat flow on melting as measured by DSC.
  • the fat component has an offset of crystallization that is within 20° C of onset of crystallization as measured by DSC. In some embodiments, the onset of crystallization is within 10° C of peak heat flow on crystallization as measured by DSC.
  • the fat component is an uncoated fully hydrogenated palm oil powder.
  • the carbohydrate component is polydextrose.
  • a composition in another embodiment, includes a flour ingredient and a particulate binder ingredient, and is formulated to form a multilayered selective laser sintered food piece when exposed to selective laser sintering conditions.
  • the particulate binder ingredient includes a fat component that has a melting temperature of greater than 40° C and below 80° C and an offset of melting that is within 25° C of onset of melting as measured by DSC, and a carbohydrate component that melts at a temperature greater than 70° C and below 250° C.
  • the offset of melting is within 10° C of peak heat flow on melting as measured by DSC.
  • the fat component has an offset of crystallization that is within 20° C of onset of crystallization as measured by DSC. In some embodiments, the onset of crystallization is within 10° C of peak heat flow on crystallization as measured by DSC.
  • the fat component includes an uncoated palm oil. In some embodiments, the fat component includes an uncoated palm oil.
  • the palm fat can be a fully hydrogenated whole palm oil or a fully hydrogenated palm oil fraction.
  • the composition is proportioned and packaged in a container
  • Figure 1 shows a sample graph of heat flow from a fat as measured by DSC as the fat is heated, and showing the onset of melting, offset of melting, and melting temperature.
  • Figure 2 shows a sample graph of heat flow from a fat as measured by DSC as the fat is cooled, and showing the onset of crystallization, offset of crystallization, and crystallization temperature.
  • Figure 3 shows examples of food pieces as provided herein.
  • Figure 4 illustrates a food piece placed on a 3-point bending rig.
  • Figure 5 is an image of a food piece provided herein with visible layers.
  • Figure 6 is an x-ray tomography image of a food piece provided herein with visible layers.
  • SLS selective laser sintering
  • SLS uses a laser to fuse a particulate medium, and creates a three-dimensional item by fusing successive layers of the particulate medium atop one another.
  • This research determined that a combination of a particulate whole grain ingredient and a binder ingredient that included a carbohydrate component and a fat component could be included in a composition used to produce a multilayered food using SLS.
  • particle size of a whole grain ingredient could be adjusted to reduce or prevent burning of a layered food piece made during SLS and/or increase the strength of a food piece made with the whole grain ingredient.
  • a fat component that had a relatively sharp melting and crystallization profile could also improve food piece strength and/or reduce burning during SLS production of the food piece.
  • SLS medium selective laser sintering medium
  • a composition which contain a particulate whole grain ingredient (e.g., a flour) that includes a bran component that are formulated to form a multilayered selective laser sintered food piece when exposed to selective laser sintering (SLS) conditions.
  • a composition is considered to be formulated to form a multilayered selective laser sintered food piece when exposed to SLS conditions if the composition has the following characteristics:
  • the composition consists of a free-flowing powder (i.e., having an angle of repose of less than 30°) at a temperature of less than 40° C prior to exposure to an SLS laser;
  • At least 95% of the volume of the particles of the composition have a particle size of less than 2000 ⁇ ;
  • composition transitions from a free-flowing powder to a fused, solid structure upon exposure to an SLS laser that heats at least a portion of the composition to a temperature of from about 100° C to about 200° C without substantial burning;
  • composition forms layers of fused, solid structure that are fused to each adjacent layer upon multiple rounds of alternating exposure to an SLS laser and addition of the composition atop previous fused, solid structure layers.
  • an "SLS laser” is any laser suitable for use in SLS. Examples include infrared C0 2 lasers and diode lasers. As used herein "SLS conditions" include exposure to an infra-red CO2 laser or diode laser for sufficient time to result in heating of at least one component (e.g., a particulate whole grain ingredient, a fat component, or a carbohydrate component) of a composition provided herein to a temperature of from about 100° C to about 200° C.
  • at least one component e.g., a particulate whole grain ingredient, a fat component, or a carbohydrate component
  • a whole grain ingredient can have at least 95% of its volume with a particle size of less than 600 ⁇ , or with at least 80% of its volume between about 10 ⁇ and about 600 ⁇ .
  • a whole grain ingredient can benefit from having the bran component of the whole grain ingredient ground to result in the bran component having at least 95% of its volume with a particle size less than 1000 ⁇ , or having at least 80% of its volume being between about 10 ⁇ and 1000 ⁇ .
  • the fineness to which a whole grain ingredient and/or the bran component of a whole grain ingredient is ground to can be adjusted based on the relative pigmentation, particularly brown or black pigmentation, of the bran component.
  • a whole wheat flour with a red bran or white bran pigmentation can be ground to a larger average particle size (e.g., 95% volume having a particle size less than 1000 ⁇ ), while a whole wheat flour with a black or dark brown bran can be ground to a finer average particle size (e.g., 95% volume having a particle size less than 900 ⁇ or less than 800 ⁇ ) in order to result in a whole grain ingredient suitable for use in an SLS method.
  • a whole wheat flour with a red bran or white bran pigmentation can be ground to a larger average particle size (e.g., 95% volume having a particle size less than 1000 ⁇ )
  • a whole wheat flour with a black or dark brown bran can be ground to a finer average particle size (e.g., 95% volume having a particle size less than 900 ⁇ or less than 800 ⁇ ) in order to result in a whole grain ingredient suitable for use in an SLS method.
  • Particulate whole grain ingredients suitable for use in a composition formulated to form a multilayered selective laser sintered food piece when exposed to selective laser sintering (SLS) conditions include those derived from cereal grains (e.g., wheat, corn, rice, wild rice, barley, oat, sorghum, and the like) and pseudocereal grains (e.g., quinoa, buckwheat, amaranth, and the like).
  • cereal grains e.g., wheat, corn, rice, wild rice, barley, oat, sorghum, and the like
  • pseudocereal grains e.g., quinoa, buckwheat, amaranth, and the like.
  • a particulate whole grain ingredient is included in a composition provided herein in an amount of from about 10% to about 70% (e.g., from about 30% to about 60%) by weight of the composition.
  • compositions provided herein also include a binder ingredient.
  • a binder ingredient includes a fat component and a carbohydrate component. While the particulate whole grain ingredient should not melt or burn when exposed to SLS conditions, at least a fat component in a binder ingredient melts when exposed to SLS conditions. In some embodiments, both a fat component and a carbohydrate component in a binder ingredient melt when exposed to SLS conditions.
  • Fats suitable for use in a binder ingredient provided herein include fats with melting temperatures between 30° C and 100° C (e.g., between 40° C and 80° C, or between about 55° C and about 65° C).
  • a suitable fat has a smoke point above 180° C (e.g., above 200° C).
  • suitable fats include, without limitation, whole, fractionated, hydrogenated, or interesterified palm oil, palm kernel oil, lard, coconut oil, or combinations thereof.
  • a fat component includes low or no trans fatty acid content.
  • the term "onset of melting" when referring to a fat component refers to the temperature at which the fat component begins the phase transition from a solid to a liquid as the fat is heated at 7.5 0 C per minute. As shown by example in FIG. 1 , the onset of melting appears as an initiation of a peak in heat flow at a temperature below the melting temperature of the fat as measured by DSC. Where multiple peaks in heat flow are observed, the onset of melting is the temperature at the initiation of the first (i.e., lowest temperature) peak. The melting temperature is the temperature at the peak at the highest temperature peak.
  • the term "peak" when referring to onset of melting, offset of melting, and melting temperature of a fat as measured by DSC refers to a peak in endothermic heat transfer. Depending on the orientation of the graph, a peak may appear as an upward peak (i.e., when the graph is oriented with endothermic up) or downward peak (i.e., when the graph is oriented with exothermic up).
  • the term "offset of melting" when referring to a fat component refers to the temperature at which the fat component completes the phase transition from a solid to a liquid as the fat is heated at 7.5 ° C per minute. As shown by example in FIG. 1 , the offset of melting appears as a return to baseline heat flow at a temperature above the melting temperature of the fat as measured by DSC. Where multiple peaks are observed, the offset of melting is the temperature at return to baseline at a temperature above the last (i.e., highest temperature) peak.
  • the term "onset of crystallization" when referring to a fat component refers to the temperature at which the fat component begins the phase transition from a liquid to a solid as the fat is cooled at 7.5 0 C per minute. As shown by example in FIG. 2, the onset of crystallization appears as an initiation of a peak in heat flow at a temperature above the crystallization temperature of the fat as measured by DSC. Where multiple peaks in heat flow are observed, the onset of crystallization is the temperature at the initiation of the first (i.e., highest temperature) peak. The crystallization temperature is the temperature at the lowest temperature peak.
  • the term "peak" when referring to onset of crystallization, offset of crystallization, and crystallization temperature of a fat as measured by DSC refers to a peak in exothermic heat transfer. Depending on the orientation of the graph, a peak may appear as an upward peak (i.e., when the graph is oriented with exothermic up) or downward peak (i.e., when the graph is oriented with endothermic up).
  • the term "offset of crystallization" when referring to a fat component refers to the temperature at which the fat component completes the phase transition from a liquid to a solid as the fat is cooled at 7.5 0 C per minute. As shown by example in FIG. 2, the offset of crystallization appears as a return to baseline heat flow at a temperature below the crystallization temperature of the fat as measured by DSC. Where multiple peaks are observed, the offset of melting is the temperature at return to baseline at a temperature below the last (i.e., lowest temperature) peak.
  • a fat component is included as a component of a binder ingredient in a composition provided herein in an amount of from about 3% to about 10% (e.g., from about 4% to about 8%) by weight of the composition.
  • a carbohydrate component is included as a component of a binder ingredient in a composition provided herein.
  • a carbohydrate component suitable for use in a binder ingredient is solid at a temperature at or below 40° C and melts at a temperature between about 70° C and about 250° C (e.g., between about 70° C and about 180° C, or between about 100° C and 245° C).
  • a carbohydrate component does not appreciably thermally decompose at a temperature below 200° C (e.g., below 150° C).
  • carbohydrates suitable for use as a carbohydrate component in a binder ingredient include, without limitation, disaccharides (e.g., sucrose), polysaccharides (e.g., polydextrose and maltose), and sugar alcohols (e.g., isomalt and mannitol).
  • a carbohydrate component can include one or a combination of suitable carbohydrates.
  • a carbohydrate component is included as a component of a binder ingredient in a composition provided herein in an amount of from about 25% to about 65% (e.g., from about 40% to about 50%) by weight of the composition.
  • additional ingredients may be included in an SLS medium composition provided herein. Additional ingredients can be selected to provide desired properties to the composition itself (e.g., an anti-caking agent), or to a food piece made from the composition (e.g., vitamins, fiber, minerals, colorants, flavorants, and the like). In some embodiments, the ingredients included in an SLS medium composition can be specifically selected to impart a desired nutritional profile, appearance, flavor, and/or glucose response profile to a food piece made from the composition.
  • SLS medium compositions provided herein can be packaged into any appropriate packaging material, including packaging comprising paper, plastic, and/or metal.
  • an SLS medium composition can be portioned and packaged into a container suitable for use with an SLS machine.
  • a container suitable for use with an SLS machine is enclosed to contain SLS medium in a free flowing state, and configured to deposit the SLS medium into the machine in a manner suitable for use in a method described herein upon opening.
  • a container suitable for use with an SLS machine can be configured to contain sufficient SLS medium to produce one or more layered food piece.
  • a container suitable for use with an SLS machine is configured to be used only with a specific SLS machine type or design, similar to pods or containers designed for single-serve coffee machines (e.g., Nespresso or Keurig machines), or cartridges for ink printers.
  • single-serve coffee machines e.g., Nespresso or Keurig machines
  • Methods provided herein include applying SLS techniques to SLS medium compositions provided herein to form multilayered food pieces.
  • a method provided herein includes applying a laser to a first bed of an SLS medium composition to form an initial food piece layer.
  • Each additional layer of a layered food piece is produced by applying another bed of SLS medium on top of at least a portion of the previous food layer and applying a laser to each bed of SLS medium, such that each successive layer is adhered to the previous layer.
  • an infra-red C02 laser can be applied to an SLS medium bed at a power level of from 10% to 60% (e.g., 15% to 50%) of full power at a laser pass speed of 900 to 3000 mm per second (e.g., 1500 to 3000 mm/sec) to produce a food piece layer.
  • a bed of SLS medium can be exposed to more than one exposure of a laser (e.g., from 2 to 10, or 2-5) to produce a food piece layer.
  • a laser e.g., from 2 to 10, or 2-5
  • lower laser power settings e.g., 15% to 30%
  • higher exposure times e.g., laser pass speed of 1500 mm/sec to 1800 mm/sec
  • multiple exposures e.g., multiple exposure times
  • a higher laser power setting e.g., 30% to 50%
  • lower exposure times e.g., laser pass speed of 1800 mm/sec to 3000 mm/sec
  • fewer laser exposures e.g., 1 or 2 exposures
  • laser power, exposure length, and/or exposure number can be adjusted based on the SLS medium composition used.
  • an SLS medium composition that includes whole corn may be exposed to a laser set at a power level of 15% to 30%, with a laser pass speed of 1200 to 1500 mm/sec, and 1 -3 passes to produce a food piece layer.
  • an SLS medium composition that includes whole rice may be exposed to a laser set at a power level of 1 % to 30%, with a laser pass speed of 1200 to 3000 mm/sec, and 1 -3 passes to produce a food piece layer.
  • an SLS medium composition that includes whole wheat may be exposed to a laser set at a power level of 15% to 40%, with a laser pass speed of 1200 to 3000 mm/sec, and 1 -5 passes to produce a food piece layer.
  • a bed of SLS medium can be applied such that it is at least about 3 mm (e.g., from about 3 mm to about 2 cm) deep.
  • SLS medium depth can be adjusted as desired to result in a desired thickness of a food piece layer once a laser is applied to the bed. Generally, the greater the bed depth, the thicker the food piece layer.
  • the power of the laser applied, or the time the bed of SLS medium is exposed to the laser may need to be increased as bed depth increases in order to achieve desired food piece layer properties.
  • additional passes of a laser may be used to achieve a desired level of consolidation of an SLS medium if a lower laser power or shorter exposure time is insufficient to produce the desired consolidation.
  • Bed depth and/or layer thickness need not be the same for each layer produced.
  • the SLS medium bed and/or the first layer produced during production of a food piece may be thicker than subsequent layers, or layer thicknesses can be varied throughout the food piece.
  • Each layer can be made from the same or a different SLS medium composition as the previous or following layer. For example, several layers may be made of an SLS medium composition that includes a whole grain rice ingredient, then additional layers may be made of an SLS medium that contains a combination of whole wheat and whole barley. In another example, each layer may alternate with different whole grain ingredients. In another example, layers formed from an SLS medium composition containing a whole grain ingredient may be made followed by layers formed from an SLS medium composition described in WO 2014/193226.
  • Food pieces can be made in any shape desired. Examples of shapes include solid or hollow free-form shapes, spheres, cubes, shapes resembling objects (e.g., cars or trees), and the like. Some examples of food piece shapes are shown in Fig. 3. If a hollow form is desired, the shape should include one or more hole for any unsintered medium to escape, unless it is desired to retain unsintered medium within the shape.
  • a food piece produced using a method and materials provided herein have at least 2 layers (e.g., 3 or more layers), with each layer being at least 0.2 mm (e.g., 0.2 to 1 mm) thick.
  • Food piece layers can be visualized directly or using x-ray tomography, as shown in Figs. 5 and 6, respectively.
  • a food piece produced using a method and materials provided herein can be made for any appropriate eating occasion.
  • a food piece can be used as a ready-to-eat cereal piece, a snack, a dessert, and the like.
  • a food piece provided herein is sturdy, and may be easily handled without substantial damage.
  • the mechanical strength of a food piece provided herein can be measured using a 3-point bending test. Specifically, a food piece having 3 or more layers can be placed on a three point bending rig as shown in Fig. 4, and the mechanical strength can be measured using a TA.XTPlus Texture Analyser (Texture Technologies, Hamilton, Massachusetts, USA) set with the settings shown in Table 1. In some embodiments, a food piece having at least 3 layers tested using the 3-point can break at a distance of at least 0.3 mm and/or with a force of at least 0.2 N.
  • a food piece provided herein can be combined with other food pieces to form larger structures.
  • food pieces provided herein can be combined with similarly produced food pieces and/or food pieces or items not made using SLS techniques.
  • a food piece provided herein can be used to decorate a food item or other non-edible item.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne des compositions et des procédés destinés à être utilisés dans le frittage par laser sélectif. Les compositions comprennent un ingrédient de céréale complète, comprenant un composant de son, et un ingrédient liant formulé pour fabriquer un morceau d'aliment multicouche lorsqu'il est exposé à des conditions de frittage par laser sélectif. Des ingrédients de céréales complètes ayant une plage de tailles de particules avec au moins 95 % de leur volume ayant une taille de particule inférieure à 1000 µm sont inclus dans les compositions fournies. Un ingrédient liant qui comprend une fraction lipidique ayant une courbe de fusion prononcée peut également être utilisé.
PCT/US2017/036281 2017-06-07 2017-06-07 Aliments imprimés en 3d WO2018226217A1 (fr)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
EP3472297A4 (fr) * 2016-06-21 2020-02-19 The Procter and Gamble Company Particules esthétiques
WO2020177427A1 (fr) * 2019-03-01 2020-09-10 江南大学 Procédé d'impression 3d à buse unique pour aliments recombinés non homogènes contenant des fleurs de rose écrasées
JP2021016349A (ja) * 2019-07-19 2021-02-15 株式会社明治 三次元成形材料及び三次元食品の製造方法

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