Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing

Personalized ready-to-eat foods with complex three-dimensional (3D) structure can be realized through 3D printing. As a representative of high-fat food, Cheddar cheese has been selected to investigate the effect of Whey protein isolate nanofibrils (WPNFs) to reduce fat content and improve 3D printability. With excellent emulsi-fying, thickening, gelling and antioxidant activities, WPNFs have been used as the only additive to prepare processed cheese. As observed in the CLSM micrographs and LF-NMR analysis, WPNFs can immobilize the increased moisture and homogenize the distribution of fat and moisture. The cohesiveness of WPNF-processed cheese has been proved to be a key factor in maintaining line continuity and layer-to-layer fusion during 3D printing. In addition to regulating the printability of processed cheese, WPNFs could delay the color change of 3D printed constructions for its antioxidant properties. The 3D rabbit and swan printed by F20 have showed clear details and accurate shape, smooth surfaces, and stability. This study will provide a novel food additive WPNFs to improve the 3D printability of high-fat foods with customized shape, texture, flavor, and nutritional requirements.