A review on 3D printable food materials: types and development trends
Gaoshang Li, Lingping Hu, Jialin Liu, Jiayin Huang, Chunhong Yuan, Koichi Takaki, Yaqin Hu
Abstract
Summary 3D printing, as an emerging intelligent additive manufacturing processing technology, has been widely used in materials, aerospace, construction, medicine and other fields. Moreover, 3D printing technology has gradually emerged in field of food processing because of its characteristics of moulding without moulds and saving materials. The materials properties have a great influence on 3D‐printed food, especially mechanical strength and viscosity which affect accuracy and moulding ability of printed food. Moreover, the combination of materials also could change viscosity and rheology of printable materials (protein, starch, fat and hydrogel) and enhance the printing effect of not‐easy‐printable materials (cellulose). Additionally, the mixing of functional compounds and printing materials had great potential which was beneficial to personally customise functional nutritious foods to meet different people. This manuscript lays a foundation for the development and application of 3D printing technology in food processing.