KU Leuven University has developed a prototype of a 3D printer that can make confections using pectin gel. Researchers are currently working on other formulations to further expand the range of applications for this product.
A few days ago, at the 3D Food Print Conference in Venlo, the Netherlands, Valerie Vancauwenberghe, a Ph.D. student from the Department of Mechatronics, Biostatistics and Sensors (MeBioS) at the University of Leuven, said that her 3D printing candy technology is actually a way to print 3D cells. The method of plant organization is part of an innovative project for food manufacturing.
Pectin is a natural thickener that is often added to jams, jellies and candies to help them gel and thicken. In fact, it is a carbohydrate (polysaccharide) that is mainly found in and around the cell wall of plants.
“Pectin is an edible gel that is found in many products. In addition, it has a sweet taste and is stable enough to print,†says Vancauwenberghe. “We used a special type of pectin called low methoxy pectin. In the experiment it was able to create candy shaped like Gummie Bear. We are working on these 3D printed objects. The qualities and stress tests to understand its mechanical properties and fracture stress."
She added that by adjusting the formula, the appearance of the material can change a lot, it can become transparent, or it can spread out during the printing process, which means that the researcher does not optimize the material.
“At the University of Leuven, we developed a prototype of a 3D printer that can print materials like pectin gel at room temperature,†says Vancauwenberghe. “We also studied how much sugar can be added to the gel without affecting the printability of the material.â€
According to Vancauwenberghe, almost all fruits have pectin, but they differ greatly from each other. She said: "Not all pectins are suitable for 3D printing, and some pectins are not sticky due to the lack of iron and calcium."
To enable the 3D printed object to maintain its shape, the Ph.D. student experimented with various formulations to find an ideal material that has both the properties of a food and the same texture as a fruit or vegetable.
“Porosity can be controlled by the molding agent, we don’t lose that foamy structure, and printing won’t change because of bubbles,†she added.
According to Tiangong, apples and oranges have the highest pectin content. In fact, pectin extracted from these two fruits has been used commercially to thicken many different types of products. In addition, pectin generally requires high sugar and some acids, such as citric acid, to activate, and some commercially available pectins typically include citric acid.
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