Relationships between printability and rheology of inks for personalized nutrition.

ABSTRACT: This study explores the relationship between printability and rheology of 3D food printing inks developed for personalized nutrition. We have developed a wide variety of inks differing in macronutrient composition, with formulations either carbohydrate-rich, protein-rich, or fiber-rich. We have experimentally characterized their rheology and printability. Rheological measurements, obtained via strain sweeps, were analyzed by a descriptive model capturing the elastic modulus, tan(δ) , the yield stress, the critical strain, and the strain-thinning index. Printability was assessed through the required printing force, and the printing accuracy via top-view image analysis. The yield stress showed a strong correlation with the printing force. Moderate correlations were found between printing acc

SUBMITTER: van der Sman R 

PROVIDER: S-EPMC12615343 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature