Effects of selected food-compatible printing materials on product properties towards 3D binder jetting

This study investigates the dynamic ranges of key properties in three-dimensional (3D) food binder jetting, a process in which liquid binder is selectively applied to bind edible powder particles together. Currently, research in this area remains limited, often relying on trial-and-error and a narrow range of materials. Therefore, the research presents a methodological approach for investigating ingredient-binder combinations to optimise the 3D-printed food properties. Three powdered food ingredients (sucrose, whey protein isolate, and carboxymethyl cellulose), each representing different proximate chemical classes of foods, were combined with four edible binder solutions containing water, ethanol, xanthan gum and Tween 20. A systematic investigation was conducted to examine the relationships between the physicochemical characteristics of these materials and the resulting printed product properties. The findings highlight that powder particle size and density significantly affected the product properties, whereas the choice of binder has a substantial impact only when paired with a specific powder. • Powder characteristics play a dominant role in determining the properties of the 3D-printed products. • The optimal binder combinations for producing food with high resistance are 20 % ethanol solution for sucrose and whey protein isolate powders, and 0.4 % xanthan gum solution for carboxymethyl cellulose. • Water is the most suitable binder for creating high-dimensional products. • Significant correlations between investigated material and printed product properties provide a valuable framework for tailoring 3D-printed foods. • A systematic approach to optimising printing materials can address the limitations of traditional trial-and-error methods.