The invention relates to an aqueous binder liquid that can advantageously be used in the layer-by-layer production of 3-D sugar-based food products. More particularly, the invention relates to an aqueous binder liquid containing: (a) 50-70 wt. % water; (b) 12-30 wt. % sugar alcohol; (c) 5-20 wt. % short chain polyol selected from glycerol, propane-1, 2-diol and combinations thereof; and (d) 3-10 wt. % ethanol; wherein components (a), (b), (c) and (d) together constitute at least 90 wt. % of the aqueous binder liquid. The aqueous binder liquid of the present invention is particularly suitable for use in methods of layer-by-layer production of 3-D sugar-based food products in which the binder liquid is applied by means of piezo inkjet print heads. These methods enable the production of highly creative and complex patterns, such as cocktail toppers, edible logos and decorative wedding cake toppers. The invention further relates to a three-dimensional sugar-based food product that has been obtained by a layer-by-layer production method that employs the aforementioned aqueous binder liquid.

The invention relates to a method for 3D printing of food, pharmaceutical products, cosmetics, and plastic or ceramic composite products, and to an apparatus for executing a method for 3D printing of these articles and products manufactured according to the method, and a control or regulating system for the apparatus for executing the method, and the use of the product bodies manufactured according to the method.

A system includes a tray (44), a printing assembly (22), an axis mechanism (10), a coupling mechanism (88) and a cover (54). Tray (44) configured for placing thereon a sample (70) including a first flowable-matter substrate (FMS) (69). Printing assembly (22) configured to print an image of edible substance on a second FMS layer (68) formed on first FMS (69). Axis mechanism (10) configured to control a distance (41) between sample (70) and printing assembly (22) by moving tray (44) with sample (70) along a vertical axis. Coupling mechanism (88) configured to couple between axis mechanism (10) and tray (44). Cover (54) configured to cover axis mechanism (10). Cover (54) has a front surface (77) that faces sample (70), and configured to block a spillage of at least one of the first and second FMSs (69, 68) from wetting the axis mechanism (88).

A convergent three-dimensional (3D) additive manufacturing system is disclosed which includes a header, a base, a first dispensing system mounted onto the header, the space between the header and the base adjacent to the first dispensing system defining a first zone, a second dispensing system mounted onto the header, the space between the header and the base adjacent the second dispensing system defining a second zone, the first zone, and the second zone are separated by a screen adapted to prevent contamination across the first and second zones, the first dispensing system carrying raw material for a first product, and the second dispensing system carrying raw material for a second product.

A system for preparing or semi-preparing food that includes at least one 3D printer and at least one food supporting device. The 3D printer includes at least one extruder for delivering and modelling at least one food paste and/or food powder onto the food supporting device, and at least one heating device for preheating the food paste and/or the food powder and at least one cooling device for precooling the food paste and/or the food powder. The 3D printer is controlled or controllable by a user interface, microcontroller, computer and/or computer program. The system includes at least one cooking hob for heating the modelled food on the food supporting device. The temperature for each food paste and/or food powder is individually adjustable. The food supporting device is a pan, cooking vessel, cooking pot, tray, plancha or container arranged on a cooking zone of the cooking hob.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like.

The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.