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Title: 3D food printing : a categorised review of inks and their development
Authors: Voon, Siew Li
An, Jia
Wong, Gladys
Zhang, Yi
Chua, Chee Kai
Keywords: Engineering::Mechanical engineering
Issue Date: 2019
Source: Voon, S. L., An, J., Wong, G., Zhang, Y., & Chua, C. K. (2019). 3D food printing : a categorised review of inks and their development. Virtual and Physical Prototyping, 14(3), 203-218. doi:10.1080/17452759.2019.1603508
Journal: Virtual and Physical Prototyping
Abstract: 3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of research being published. Most of these studies have focused on developing food inks for extrusion-based printing beyond conventional materials such as chocolate, resulting in a much wider range of printable and edible materials. The formulations of these materials are of particular interest, as they determine the rheological and mechanical properties of food inks, thereby affecting the final quality of the printed food. This article reviews the current status and possible directions in food ink research across five categories, namely confectionery, dairy, hydrogels, plants, and meat. The roles of additives in these inks are then discussed, followed by the remaining challenges and potential opportunities in 3D food printing.
ISSN: 1745-2759
DOI: 10.1080/17452759.2019.1603508
Schools: School of Mechanical and Aerospace Engineering 
Research Centres: Singapore Centre for 3D Printing 
Rights: This is an Accepted Manuscript of an article published by Informa UK Limited, trading as Taylor and Francis in Virtual and Physical Prototyping on 15 Apr 2019, available online:
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:MAE Journal Articles

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