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Lee, et al.
A

B

Figure 6. IDDSI tests. (A) Fork pressure test on a 20 × 20 × 10 mm sized 3D-printed samples of the foam inks. (B) Spoon tilt test on the
3
foam inks.

shown in Figure 7A and B. However, these 3D structures stability of 30.6 h at room temperature. When refrigerated,
were larger than the prints used in the printability test. it was possible to be stored longer. Ink 2 also performed
The lower foam stability is visible in the one printed by better in the spoon tilt test. These properties suggest that
Ink 4. The surface of the prints was getting moist and Ink 2 is ideal as food foam for hydration delivery.
shrank over time. The lobster and octopus were printed Most meringues are produced with EW and sugar.
first. Hence, the surfaces were getting watery and causing The presence of honeydew powder was to enhance the
them to lose their structure ahead of all the other prints. taste and flavor of the foams. Similar fruit extract powders
This suggests that the printed parts of Ink 4 had an even such as strawberry and papaya could be used to achieve
lower storage time than the foam stability test’s time, as similar results. Fruits provide a sweet taste that replaces
the printing process reduces the stability due to higher sugar as a flavor enhancer . These foams can function
[39]
pressure. It should be served or baked once printed. Ink 2 as a flavor and sensory booster in addition to mere water
was able to produce stable structures with a half-life foam delivery systems to dysphagic patients.

International Journal of Bioprinting (2021)–Volume 7, Issue 4 165