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Updated: Sep 24, 2025
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Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer
Published on: March 2, 2020
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3D printing of milk-based product.
Cheng Pau Lee1,2, Rahul Karyappa2,3, Michinao Hashimoto1,2,3
1Pillar of Engineering Product Development, Singapore University of Technology and Design 8 Somapah Rd Singapore 487372 Singapore hashimoto@sutd.edu.sg.
RSC Advances
|May 6, 2022
Summary
We developed a novel direct ink writing method for 3D printing milk products at room temperature. This technique preserves temperature-sensitive nutrients, enabling the creation of complex, nutritious, and visually appealing food structures.
Area of Science:
- Food Science
- Materials Science
- Additive Manufacturing
Background:
- Traditional 3D food printing methods like selective laser sintering (SLS) and hot-melt extrusion often require high temperatures.
- Elevated temperatures can degrade temperature-sensitive nutrients found in foods like milk, such as calcium and protein.
- Existing cold-extrusion methods necessitate complex formulations and rheology modifiers.
Purpose of the Study:
- To develop a room-temperature direct ink writing (DIW) method for 3D printing milk products.
- To overcome the limitations of high-temperature printing and complex cold-extrusion formulations.
- To enable the creation of nutrient-rich and structurally complex food items.
Main Methods:
- Developed a simple milk ink formulation using only powdered milk (70 w/w%).
- Utilized direct ink writing (DIW) via cold-extrusion at room temperature.
- Successfully fabricated complex 3D structures and demonstrated multi-material printing.
Main Results:
- Achieved successful 3D printing of milk products at room temperature without nutrient degradation.
- Fabricated intricate 3D structures using a simplified milk ink formulation.
- Demonstrated the capability for multi-material printing with various edible substances.
Conclusions:
- The DIW cold-extrusion method offers a versatile approach for 3D printing temperature-sensitive food products.
- This technique preserves nutrient integrity and allows for the creation of customized, nutritious, and visually appealing foods.
- Potential applications include personalized nutrition and specialized food material development.
