Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing

Abstract The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, effect parameters casein–whey protein suspensions like pH (4.8–5.4) as well casein content (8.0–12.0% (w/w)) mixed with whey (2.0–3.0% pre-processing including denaturation proteins (80 °C, 10 min; adjusted 6.55, 6.9 7.1) gel formation via pH–temperature (T)-route was studied. Rheological measurements showed that sol–gel transition temperature (G’ = 1 Pa) decreased aggregation rate increased increasing heating value. considered to be key parameter predicting formulations. By exceeding certain (250 Pa/10 K), were found printable resulting firm stable gels.