Status of Food Additives in 3D Food Printing

ZHOU Shasha; YANG Xiaoxi; LI Cuiping; WANG Mingru; LIU Qian; WANG Xiaoteng; LANG Yumiao

doi:10.13386/j.issn1002-0306.2022060165

Volume 44 Issue 6

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(6): 41-48. > DOI: 10.13386/j.issn1002-0306.2022060165

ZHOU Shasha, YANG Xiaoxi, LI Cuiping, et al. Status of Food Additives in 3D Food Printing[J]. Science and Technology of Food Industry, 2023, 44(6): 41−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060165.

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Status of Food Additives in 3D Food Printing

ZHOU Shasha^{1, 2,},
YANG Xiaoxi^{1, 2},
LI Cuiping^{1, 2},
WANG Mingru^{1, 2},
LIU Qian^{1, 2},
WANG Xiaoteng^{1, 2},
LANG Yumiao^{1, 2, ,}

1.
College of Public Health, Hebei University, Baoding 071000, China
2.
Hebei Provincial Key Laboratory of Public Health Safety, Hebei University, Baoding 071000, China

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Received Date: June 19, 2022
Available Online: January 10, 2023

Graphical Abstract

Abstract

Abstract

As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as materials in 3D food printing, but not all ingredients can be printed or processed well. 3D food printing technology, the properties of 3D printing materials, common food additives and their effects on rheological properties, processing properties, and nutritional properties of print materials are reviewed in this paper. This study would provide a scientific basis for the application of 3D food printing technology in the food field and theoretical references.
- 3D printing,
- food,
- additives,
- rheological properties,
- processing characteristics

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References (56)

References

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