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3D food printing: a categorised review of inks and their development
Open accessAbstract
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.
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“The dyeing process involving natural dyes typically follows three main steps: adsorption, penetration, and fixation[11-15].”
From EXPLOITING ECO-FRIENDLY NATURAL DYES FROM PLANT SOURCES: EXTRACTION AND DIVERSE APPLICATIONS (2024) · cites this paper as [13]
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Cites
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Cited by
Sorted by citations
Klerkx, L., Jakku, E., & Labarthe, P. (2019) · NJAS - Wageningen Journal of Life Sciences · doi:10.1016/j.njas.2019.100315 · Cited by 1,784
Plant-based meat analogues: from niche to mainstream
Boukid, F. (2020) · European Food Research and Technology · doi:10.1007/s00217-020-03630-9 · Cited by 519
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Pant, A., Lee, A. Y., Karyappa, R. B., Lee, C. P., An, J., Hashimoto, M., Tan, U.-X., Wong, G., Chua, C. K., & Zhang, Y. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106546 · Cited by 380
Self-citation3D printing for polymer/particle-based processing: A review
Xu, W., Jambhulkar, S., Zhu, Y., Ravichandran, D., Kakarla, M., Vernon, B., Lott, D., Cornella, J., Shefi, O., Miquelard-Garnier, G., et al. (2021) · Composites Part B Engineering · doi:10.1016/j.compositesb.2021.109102 · Cited by 279
Gómez, I., Janardhanan, R., Ibañez, F., & Beriáin, M. (2020) · Foods · doi:10.3390/foods9101416 · Cited by 256
“Meat should be processed into an extrudable form with added binders or texturizers, such as hydrocolloids or gellable proteins, so that meat can be 3D printed [52,53].”
Background
Metadata
- Authors
- Voon, S. L., An, J., Wong, G., Zhang, Y., & Chua, C. K.
- Affiliations
- Nanyang Technological University (SG)
- Khoo Teck Puat Hospital (SG)
- Corresponding author
- Voon, Siew Li
- Venue
- Virtual and Physical Prototyping
- Publisher
- Informa UK Limited
- Published
- 2019-04-15
- Volume
- 14
- Issue
- 3
- Pages
- 203-218
- ISSN
- 1745-2759 (ISSN-L)
- 1745-2767
- OpenAlex
- W2935797592
- Cited by
- 175
- References
- 65
- Citations by year
- 2026: 19 · 2025: 25 · 2024: 29 · 2023: 24 · 2022: 30 · 2021: 21 · 2020: 22 · 2019: 5
- FWCI
- 8.90
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Locations
- Virtual and Physical Prototyping (publishedVersion)
- DR-NTU (Nanyang Technological University) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- National Research Foundation Singapore (501100001381)
- Topics
- Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
- Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
- Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
- Keywords
- 3D food printing, edible ink, extrusion-based printing, edible materials, chocolate, confectionery, dairy products, hydrogels, rheological properties, mechanical properties, additives
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