Parts for various mechanisms, bridges and even whole houses are already being created using 3D printing technologies. But it looks like the technology has much more potential, and it can be used in the food industry. At least that's what scientists at the Hebrew University of Jerusalem, who created the first food 3D printer capable of printing food, think.
According to inventors Odeda Shosejov and Ido Braslavski, the process of making such printers is not so complicated, and it may take no more than 5 years to enter the mass market. Their food 3D printer uses nanocellulose, proteins, fats and carbohydrates as raw materials. Now the printer can only print dough, but the researchers say their printer can do more.
Scientists have studied nanocellulose for several years and came to the conclusion that enzymes of the digestive tract calmly digest this substance, and nanocellulose itself does not cause any side reactions. In the future, experts will be mixing nanocellulose not only with nutrients, but also with vitamins, trace elements and antioxidants. The nanocellulose binds the ingredients under the influence of temperature from the laser of the printer. In this case, laser processing allows you to give the printed dish a more "traditional" look.
According to the inventors themselves, their development is quite promising. In addition to its use in cooking, it will help those who adhere to a strict diet - diabetics, vegetarians, professional athletes, allergy sufferers and so on. In general, all those to whom the presence of certain substances in food can harm their health.
Vladimir Kuznetsov