potential and challenges of edible insects in 3d food printing
Post on 12-Dec-2021
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Potential and challenges of edible insects in
3D food printing
Domenico Azzollini & Vincenzo Fogliano
Food Quality and Design Group, WUR
FQD focus: to improve Food Quality in production process
from Society-Consumer-Body perspectives
2
production
consumptiondigestion
Food Quality Design
FQD focus: How to improve Food Quality in production
process from Society-Consumer-Body perspectives
3
production
consumptiondigestion
Food Quality Design
Consumer perception in Western countries
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Considered as disgusting
Perceived as rotten food
Inappropriate if it tastes different
than familiar
Complete novelty, with no sensory
expectation
Nutritional composition of Yellow mealworm
50% proteins 20% lipids
5% fibers15% carbohydrates10% other
components
The current use of Y. mealworms in 3D printing
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fresh insect drying milling dry powder mixing printing
3D printing with Y. Mealworms (FDM)
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• Printing on food with icing sugar
• FDM_Pneumatic
• No support needed
• Susana Soares
• Printing with potato puree
• FDM_Piston
• Solid geometry
• Carolin Schulze
• Printing with wheat flour
• FDM_Pneum/Extr
• From 12 to 20% protein
• University of Foggia
Yellow mealworms in 3D printing
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Improve the nutritional value of the food carrier
More appealing than the whole insect
Provide little or no technological functionality
Functional fractionation approach
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fresh insect dry
powdersoluble protein
insoluble protein
(muscle protein)
lipid fibre
water pH ionicstrenght
centrif. drying
Challenges
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Improve the efficiency of functional fractionation
Characterise functional properties
of insect fractions
Lipids
Soluble proteins
Insoluble proteins
Gel of solubleproteins
Potential use of insect fractions in 3DP
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Multilayer food system
New shape foods supported by
protein crosslinking
meat from 3D Food Printing conference in
Melbourne
muscle
protein
soluble
protein
water
sugar
lipid
starch
Jelly by state transition of
gelling proteins
3D Food Printing to the NEXT LEVEL
Achieving self-sufficiencyby printing living cells
Designing microstructures to control digestibility
and texture
*Mosca, Rocha, Sala, van de Velde, Stieger, 2012
Controlling layer composition of nutrients
to boost sensory perception *
3D Printing of Foods: A hype or a new era for food fabrication?
Dr. ir. M.A.I. Schutyser, Associate Professor
Laboratory of Food Process Engineering, WUR
Functional-fractionation of Yellow pea flour
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120 µm
Pea Flour
120 µm
Protein-rich fraction
120 µm
Starch-rich fraction
Schutyser & van der Goot, 2011 Trends in Food Science & Technology
Legumes, cereals
Milling & Air classification
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Cookie printing - pea ingredient fractions
Pea flour
(24% protein)
Fine fraction
(55% protein)
Coarse fraction
(15% protein)
After Microwave Treatment
Different texture
PrintingFormulation
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Printing multi-ingredient pea products
Shell: high protein
Filling: high starch
Shell: high starch
Filling: high protein
Take-home message
• Need to upgrade 3D food printing for added
values (sensory, personalised nutrition, etc.)
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• 3D printing of insects can help to increase
acceptability and nutritional value, but
fractionation is a key element for functional use
• 3D printing and fractionation enables to obtain foods with different characteristics, but starting from the same material
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