Printable Food is coming now after printable electronics, printable batteries, and 3D printable solids. Soon you will print your food in customized fashion with your most liked taste, colours, and shapes. The scientists at Cornell Creative Machines Lab (CCML) have made a breakthrough: They’re now printing food. Not just fun, colorful images of hamburgers or whatnot, but actual 3-D hamburgers, with “liquid layers of ketchup and mustard.” Whoa. They also printed a scallop in the shape of a space shuttle and a raw, vegan hamburger-substitute patty.

Printable Food Processing MachinesThe miracle of science is achieved with edible ink and “blueprints” called FabApps, printing food is pretty fab. Cornell Creative Machines Lab (CCML) is developing a food printer that would retail for a relatively affordable $1,000, meaning home cooks could be using the technology soon. CCML have created a machine that can literally “print” foods. Basically, you fill a syringe with liquified food and voila! Printable food.

With most 3-D food printing concepts today, the inks are the foods themselves in fluid form think molten chocolate, cheese, or cookie dough. Foods that can’t be readily extruded from a syringe such as meats and vegetables are ground and mixed with other liquids to create novel food-inks.

CCML has developed a new printing technique, Solid Freeform Fabrication (SFF) that allows the printer to change the texture of the food being printed. Called stochastic printing or squiggle printing, the food buckles and coils as it comes out of the syringe instead of falling in a straight line. This results in very porous structures whose absorbent quality can be completely controlled.

Solid Freeform Fabrication (SFF) of food has the potential to drastically impact both culinary professionals and laypeople; the technology will fundamentally change the ways we produce and experience food. Several imposing barriers to food-SFF have been overcome by recent open-source printing projects. Now, materials issues present the greatest challenge. While the culinary field of molecular gastronomy can solve many of these challenges, careful attention must be given to contain materials-set bloat. Using a novel combination of hydrocolloids (xanthium gum and gelatin) and flavor agents, texture and flavor can be independently tuned to produce printing materials that simulate a broad range of foods, with only a minimal number of materials.

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