Extrusion-based 3D food printing – materials and machines
Toh, Wei Yan
Date of Issue2018
School of Mechanical and Aerospace Engineering
Singapore Centre for 3D Printing
To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used. We discuss several methods that researchers have employed to modify conventional food materials into printable formulations. In general, additives such as hydrocolloids may modify the rheological properties and texture of a pureed food to confer printability. Some examples of such additives include starch, pectin, gelatin, nanocellulose, alginate, carrageenan etc. In the second part, we have looked at various food printers that have been developed for both academic and commercial purposes. We identified several common advantages and limitations that these printers shared. Moving forward, future research into food printer development should aim to improve on these strengths, eliminate these limitations and incorporate new capabilities.
International Journal of Bioprinting
© 2018 Tan C, et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), permitting all non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.