SUTD: Rahul Karyappa, Michinao Hashimoto
SUTD’s new approach to the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method, eliminates the need for stringent temperature controls, offering wider potential for the 3D printing of temperature-sensitive food.
Concept of chocolate-based ink 3D printing (Ci3DP) involves liquid chocolate products mixed with edible additives and printed by a direct ink writing (DIW) 3D printer at room temperature. The formulated inks allowed easy extrusion through the syringes and nozzles and form self-supporting layers after extrusion to maintain the printed structures.
Researchers from the Singapore University of Technology and Design (SUTD) have pioneered a novel approach to 3D print chocolate-based products at room temperature by cold extrusion.
You can find more details at https://www.sutd.edu.sg/Research/Research-News/2019/10/3D-printed-chocolate-without-temperature-control