Anisotropic texture control in 3D food printing through pitch adjustment and internal structural design

Abstract This study proposes a novel method for controlling anisotropic texture in 3D food printing using a single type of food ink. By adjusting the layer pitch and internal structure during printing, localized variations in hardness were achieved. Specifically, by introducing a “variable pitch technique”, rupture tests revealed that the hardness in the Z -direction increased as the pitch decreased, with values of 3.34 ± 0.29 N at 0.3 mm, 3.00 ± 0.33 N at 0.6 mm, and 1.89 ± 0.37 N at 0.9 mm. Additionally, wheel-shaped samples with different internal structures exhibited distinct fracture behaviors, confirming that internal design is effective for texture modulation. This technique enables personalized control of food texture based on individual chewing abilities, contributing to the realization of customized food experiences for medical and other special dietary needs.