SINGAPORE – Researchers from the Singapore University of Technology and Design (SUTD) have developed a novel method of 3D printing milk-based desserts, that prevents them from being spoilt at room temperature by changing the rheological properties of the printing ink. Given the versatility of their demonstrated method, the scientists believe that it offers potential in formulating nutritionally controlled foods customised for individual requirements. Previously, 3D printing of food has been achieved by methods such as selective laser sintering (SLS) and hot-melt extrusion. However, such methods are not always compatible with…
Read MoreSingapore researchers develop an easier way for printing 3D milk-based desserts
