Michael-Alex Kamlow

Bio: Michael-Alex Kamlow is an academic researcher from University of Birmingham. The author has contributed to research in topics: Emulsion. The author has an hindex of 2, co-authored 3 publications receiving 29 citations.

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review.

Abstract: Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

3D printing of kappa-carrageenan emulsion gels

Abstract: The interest in personalised food through 3D printing has led to an increased interest in the formulation and production of more complex foodstuffs rather than simple water-based systems. 3% w/w Kappa-carrageenan (кC) emulsion gels were created containing 5-40% w/w sunflower oil (SFO); using two different emulsifiers, Tween 20 (T20) and Whey protein isolate (WPI). Differential scanning calorimetry showed that both T20 and WPI stabilised emulsions had only minor effects on the gelling and melting enthalpies of the кC, and had the same gelling temperatures. All tested formulations were printable under the same printing parameters, provided the feed rate was increased with SFO concentration. Confocal microscopy showed the presence of layering throughout the printed gels and that T20-stabilised emulsion gels had flocculated. Texture profile analysis was used to compare printed and cast 20 × 20 × 9.6 mm cuboids. For cast cuboids, as the SFO concentration increased, the hardness values decreased from 75 N ± 4 N to 18 N ± 1.5 N. For printed cuboids the hardness values were constant at 13 N ± 2 N. Upon compression, printed cuboids delaminated at the areas between the printed layers. Oscillatory rheology showed that cast gels were more resistant to shear strain compared to the printed gels and this was again believed to occur due to delamination between the semi-fused printed layers. This work demonstrates that кC emulsion gels can be 3D printed without a change in their physical performance regardless of SFO concentration up to 40%.

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review.

Abstract: Interest in additive manufacture has grown significantly in recent years, driving a need for printable materials that can sustain high strains and still fulfill their function in applications such as tissue engineering, regenerative medicine field, food engineering and field of aerospace, etc. As an emerging and promising technology, 3Dprinting has attracted more and more attention with fast manipulation, reduce production cost, customize geometry, increase competitiveness and advantages in many hot research areas. Many researchers have done a lot of investigations on printable materials, ranging from a single material to composite material. Main content: This review focuses on the contents of printable edible inks. It also gathers and analyzes information on the effects of printable edible ink material properties on 3D print accuracy. In addition, it discusses the impact of printing parameters on accurate printing, and puts forward current challenges and recommendations for future research and development.

Food Texture Design by 3D Printing: A Review

Abstract: An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.