IMPRESSÃO 3D DE GLACÊ REAL: PARÂMETROS PARA APLICAÇÃO NA PERSONALIZAÇÃO DE BISCOITOS

Abstract

The growing global demand for innovative and sustainable foods has driven technological advancements in the food sector. In the bakery industry, 3D printing technology enables the rapid and customized creation of decorative products, such as cookies with royal icing, while also helping reduce costs and optimize processes. For the analyses, a royal icing base with three different water concentrations (1.6 g, 1.4 g, and 1.3 g per 10 g of icing), with and without the addition of cream of tartar (10 g/100 g), was used. The formulations were homogenized and tested for viscosity and printability using a Genesis™ 3D Bio-printer via extrusion, with variations in layer height (0.1 mm and 0.5 mm) and speed (40% and 80%). The 3D models (a heart and the text "UFMS") were created in Tinkercad, sliced in Slic3r, and printed via Pronterface. The results were visually analyzed for the fidelity of the printed product compared to the digital model. The formulation with 13% water and 0.1% cream of tartar showed the best performance, with quick drying, greater stability, and less expansion. The “random” seam position was ideal for complex models, while “aligned” worked better for simple ones. A printing speed of 40% and a layer height of 0.1 mm provided better finish and accuracy. A retraction distance of 1 mm prevented undesired extrusion, improving the product’s finish. 3D printing of royal icing demonstrated potential for food customization, but software parameter adjustments are needed to enhance finishing, consolidating the technology in personalized confectionery.