# US 2016/0100621 A1 · Method for the production of edible objects using sls and food products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2016/0100621 A1 - Document ID: US20160100621A1 - Status: Published application - Kind: A1 - Application number: 14/894,231 - Filed: 2014-05-27 - Published: 2016-04-14 - Earliest claimed: 2013-05-27 - Assignees: Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek TNO - Applicants: Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno - Inventors: Jerome Villarama Diaz; Kjeld Jacobus Cornelis van Bommel; Martijn Willem-Jan Noort; Jolanda Henket; Peter Briër - Web page: https://patentgrep.com/patent/US20160100621A1 ## CPC - A21D 13/80: Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies - A23P 10/00: Shaping or working of foodstuffs characterised by the products - A23P 30/00: Shaping or working of foodstuffs characterised by the process or apparatus (A23P10/00, A23P20/00 take precedence) - A23P 30/10: Moulding - B29C 64/153: using layers of powder being selectively joined, e.g. by selective laser sintering or melting - B33Y 80/00: Products made by additive manufacturing - B41F 19/08: Simultaneous moulding and printing - A23P 2020/253: {Coating food items by printing onto them; Printing layers of food products} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - B33Y 10/00: Processes of additive manufacturing - Y02P 10/25: Process efficiency - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - B29C: SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING (making preforms B29B11/00; making laminated products by combining previously unconnected layers which become one product whose layers will remain together B32B37/00 - B32B41/00) - B33Y: ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING - B41F: PRINTING MACHINES OR PRESSES (manifolding devices or office printing machines B41L) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION - Y02P: CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS ## Abstract The present invention provides a method for the production of edible objects by selective laser sintering (SLS) using particular multi-material powder compositions. The edible compositions comprise a binder component having a melting or glass transition temperature in the range 10-200° C., and a structural component which is non-melting at the temperatures below 200° C. The composition is then subjected SLS to obtain a three-dimensional edible object. The invention can be used to produce food products using SLS, such as a bakery product, a dry mix for beverage, an instant soup or a confectionery product, among others. ## Claims ### Claim 1 Method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering, wherein the edible powder composition comprises a binder component having a melting or glass transition temperature in the range 10-200° C., and a structural component which is non-melting at the temperatures below 200° C., and subjecting said composition to selective laser sintering to obtain the edible object. ### Claim 2 (depends on 1) The method according to claim 1, wherein the binder becomes flowable under the selective laser sintering conditions. ### Claim 3 (depends on 1, 2) The method according to claim 1 or 2, wherein the binder comprises at least two compounds that differ in their melting or glass transition temperatures. ### Claim 4 (depends on 3) The method according to claim 3, wherein the difference in the melting or glass transition temperatures of the binder ingredients are at least 10° C. ### Claim 5 (depends on 3) The method according to claim 3, wherein the binder comprises at least 5 wt. % of the compound with the lowest melting or glass transition temperature, based on the weight of the binder. ### Claim 6 (depends on 3) The method according to claim 3, wherein the compound with the lowest melting or glass transition temperature has the melting or glass transition temperature in the range 10-100° C. ### Claim 7 (depends on 1) The method according to claim 1, wherein the edible powder composition is a free-flowing powder. ### Claim 8 (depends on 1) The method according to claim 1, wherein the composition comprises at least 10 wt. % of the structural component based on the total weight of the composition. ### Claim 9 (depends on 1) The method according to claim 1, wherein the structural component comprises starch or semolina. ### Claim 10 (depends on 1) The method according to claim 1, wherein the binder is in an amorphous state. ### Claim 11 (depends on 1) The method according to claim 1, wherein the binder is selected from a group consisting of carbohydrates, carbohydrate derivatives, fats, oils, waxes, proteins and mixtures of these. ### Claim 12 (depends on 11) The method according to claim 11, wherein the carbohydrates or carbohydrate derivatives are selected from mono-, di-, oligo-, polysaccharides and sugar alcohols, preferably polydextrose. ### Claim 13 (depends on 1) The method according to claim 1, wherein the binder is present in an amount of 10-90 wt. % based on the total weight of the composition. ### Claim 14 (depends on 1) The method according to claim 1, wherein water is present in the SLS chamber either as a mist or as powdered ice. ### Claim 15 (depends on 1) A food product comprising the edible object obtainable by the method according to claim 1. ### Claim 16 (depends on 15) The food product according to claim 15, being a bakery product, a dry mix for beverage, an instant soup or a confectionery product.