Three - dimensional ( 3-D ) printing has already testify its worth at great feats of engineering science , but the technology has now been used for its tastiest challenge yet : constructing cheesecake . Now , scientist have show how their “ digital cooking ” approach can successfully create multi - layered cakes , which they argue has many advantages over those made by the hands of a mere human being .
Mechanical technologist at Columbia University and Pace University used a special - made3D printerto create a numeral of dissimilar cheesecakes involving seven key constituent : graham cracker , monkey nut butter , Nutella , banana puree , strawberry fix , cherry drizzle , and frosting . To tot another futurist touch to their world , the bar were then cooked with gamy - precision lasers , which has to be seen to be believed .
The cakes do n’t take care like they ’ll winThe Great British Baking Showany time soon and there ’s no parole on how they taste , which is no doubt a major limitation of the study .
Ingredients that were used for the seven-ingredient 3d-printed dessert. Image credit: Jonathan Blutinger / Columbia Engineering
Nevertheless , the experimentation showed the3D printerwas able to make a multi - superimposed cake made of legion ingredients . The tests show that graham cracker were the good for forming a foundation for each bed , while earthnut butter and Nutella were best used as bear layers to form pools to reserve the soft ingredients , like banana and jam .
To cook the cake , laserswere used to heat up the ingredients with super - high precision . The researcher describe this proficiency as similar to drink a crème brûlée with a in the buff fire , but hold on a mm weighing machine .
The subject field concedes that the food make by this technique does count asultra - processed food , whichtons of recent studieshave shown is terrible for your health . However , they argue that the digital preparation approach may facilitate address this trouble , as it ’s potential to on the nose calibrate the food ’s nutrient and calorie content .
“ We have an tremendous trouble with the humbled - nourishing time value of processed foods , ” Professor Christen Cooper , survey author from the Department of Nutrition and Dietetics at Pace University , said in astatement .
“ 3D food for thought impression will still turn out processed foods , but perhaps the silver lining will be , for some people , better ascendance and tailoring of nutrition – personalized nutrition . It may also be useful in making nutrient more appealing to those with swallowing disorder by mime the form of actual nutrient with the pureed grain foods that these patient – million in the U.S. alone – require , ” continue Professor Cooper .
Furthermore , they also argue that the autonomous nature of digital cooking may lower the jeopardy offoodborne illnessand disease transmission as it involves less human treatment .
On top of all this , they even paint a picture that 3D printing could be used to make food yield more sustainable .
“ print with solid food may also provide for considerable environmental sustainability . factor could be source and processed for consumption locally , assisting local farmers and food purveyors . counselor also point to this technology ’s ability to help produce products such as plant - base meats , alga , and low - monetary value unconventional protein to consumers , ” the discipline source write .
“ Printed and laser - falsify food also extend opportunities for manufacturers to hold out ledge - life , since the heat , lighting and oxygen involved in the physical process can be controlled on a millimeter plate . Lastly , nutrient waste material could also be reduced since exploiter would just be impress the element they need to wipe out , ” they continue .
Whether or not 3D - printed cakes will be making their way to a bakeshop near presently is yet to be seen . However , it does look progressively potential that 3D printing will bring some important role in thefuture of food yield .
The field is published in the Nature journalnpj Science of Food .
