3D printed food system development based on nanoencapsulated and micro powder nutritious ingredients

The products developed are mainly based on the mixture of powdered food ingredients obtained through the spry dry technology that together with a liquid ingredient form a homogeneous mixture reaches a fluidity behavior inside the printer cartridge during the extrusion process, the deposited or extruded material must present a good balance between fluidity and rigidity to support the load of the deposited layers, thus presenting a structurally stable print. Subsequently, production cost studies of the products were carried out and sensory and rheological analyses were performed.