Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Abstract

Three-dimensional (3D) food printing technology combines 3D printing and food manufacturing. Rapidly increasing number of publications on various aspects of 3D food printing indicate the importance of this technology to food industry. The potential of delivering personalized products tailored to meet the taste preferences and specific dietary needs is one of the reasons for increasing researches in this technology. Currently there is an absence of a systematic review on the functional 3D printing. Also, there is no review on four-dimensional (4D) food printing concept that has emerged recently. This paper systematically reviews the functional ingredients used for creating printable food formula and their functions, including physiological functions, beneficial for health and physico-chemical functions, affecting the quality of 3D printing. In addition, it analyzes the functions of internal structures used or developed during 3D printing (infill structure and infill density) and their effects on texture properties of 3D printed food. Finally, it also introduces the concept of 4D food printing and summarizes the current advances in this novel technology.

Keywords:

• 3D printing
• 4D printing
• personalized foods
• functional ingredients
• infill structures

Acknowledgements

The authors acknowledge the financial support from the National Natural Science Foundation Program of China (No. 3187101297), China State Key Laboratory of Food Science and Technology Innovation Project (Contract No. SKLF-ZZA-201706), the 111 Project(BP0719028), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Research Innovation Project for Postgraduates in Jiangsu Province (No. KYCX20_1846), which have enabled us to carry out this study.