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RESEARCH ARTICLE

Three-Dimensional Printing of Food Foams Stabilized

by Hydrocolloids for Hydration in Dysphagia

Amelia Yilin Lee , Aakanksha Pant , Kanitthamniyom Pojchanun , Cheng Pau Lee , Jia An ,
1,2
2
1,2
2
1,3
Michinao Hashimoto , U-Xuan Tan , Chen Huei Leo , Gladys Wong , Chee Kai Chua , Yi Zhang *
1
1,3
1
4
2
5
1 Pillar of Engineering Product Development, Singapore University of Technology and Design, Singapore
2 Singapore Centre for 3D Printing, School of Mechanical and Aerospace Engineering, Nanyang Technological University,
Singapore
3 SUTD-MIT International Design Centre (IDC), Singapore University of Technology and Design, Singapore
4 Science, Math and Technology, Singapore University of Technology and Design, Singapore
5 Department of Nutrition and Dietetics, Khoo Teck Puat Hospital, Singapore
Abstract: Three-dimensional food printing offers the possibility of modifying the structural design, nutrition, and texture of
food, which may be used for consumers with special dietary requirements such as dysphagic patients. One of the food matrices
that can be used for liquid delivery to dysphagic patients is food foams. Foams are widely used in different food products to
adjust food density, rheological properties, and texture. Foams allow the food to stay in the mouth for sufficient time to provide
hydration while minimizing the danger of choking. Our work studies the foam properties and printability of both egg white
foams and eggless foams with a strong focus on their foaming properties, rheological properties, printability, and suitability
for dysphagic patients. Food hydrocolloid, xanthan gum (XG), is added to improve foam stability and rheological properties
so that the inks are printable. Rheological and syneresis properties of the pre-printed foam inks are examined. The texture
profile and microstructure properties are studied post-printing. International dysphagia diet standardization initiative tests are
carried out to assess the inks’ potential for dysphagic diets. Inks with XG performed better with minimal water seepage, better
foam stability, and excellent printability. This suggests that hydrocolloids lead to more stable food foams that are suitable for
3DFP and safe for hydration delivery to dysphagic patients.
Keywords: Additive manufacturing; 3D food printing; Dysphagia; Hydrocolloids; Food foams’ Food inks

*Correspondence to: Yi Zhang, Singapore Centre for 3D Printing, School of Mechanical and Aerospace Engineering, Nanyang Technological
University, Singapore; yi_zhang@ntu.edu.sg
Received: May 11, 2021; Accepted: June 14, 2021; Published Online: July 26, 2021

Citation: Lee AY, Pant A, Pojchanun K, et al., 2021, Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids
for Hydration in Dysphagia. Int J Bioprint, 7(4):393. http://doi.org/10.18063/ijb.v7i4.393

1. Introduction increasingly utilizing 3D printing for manufacturing,
such as aerospace , construction , dentistry , and
[3]
[5]
[4]
With the introduction of Industry 4.0, additive regenerative medicine [6,7] . In the recent decade, there has
manufacturing has been growing in focus as it opens [8,9]
up many possibilities for smart production. It has been a rising interest in 3D food printing (3DFP) . 3DFP
progressed from a mere prototyping tool to a practical provides benefits that include structural design of the
[11]
[10]
[12]
manufacturing solution [1,2] . The improvements in design, food , customized nutrition , modified food texture ,
[13]
materials, hardware, and controller software of additive and reduced need for skilled cook . For example, it can
manufacturing printers have resulted in time- and cost- be used for designing diets for individuals with special
efficient parts, opening up additive manufacturing to nutritional requirements such as dysphagic patients or
[14]
[15]
various applications for mass customization. athletes . 3DFP may also target prosumers such as high-
With the advances of three-dimensional (3D) end restaurants in producing aesthetically beautiful meals
printing technology, many different industries are and products .
[16]
© 2021 Lee, et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution License, permitting distribution and
reproduction in any medium, provided the original work is cited.
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