Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Abstract

3D food printing is a digitally controlled process in which food materials are deposited by the number of layers placed one above the other. The extrusion-based printers are commercially used for 3D food printing into the various innovative designs for personalized food products. The present review is compiled based on investigations in extrusion-based 3D food printing emphasis on the characteristics of materials (cereal, starch, protein gel, dairy based, and non-native materials), printer control parameters, printing stability, and post-processing practices. Besides, the key aspects of technological advancements of 3D food printers and the major industrial challenges of 3D food printer are discussed. Recent research evidence that the extrusion-based 3D food printing greatly impacts on material characteristics, i.e., rheological, textural, morphological, and the printer control parameters. Formulations and printing conditions play a significant role to retain the structure of the 3D food product. Moreover, different food additives like xanthan gum, methylcellulose, and κ-carrageenan show a positive influence on printing stability. Post-processing, i.e., drying, baking, steaming, frying, etc., are the key challenges to retain the original shape of the 3D printed product. In addition, the potential of the 3D printer for customization of food product, the prospect for the research development and future scope that will bring the high benefit of the imminent researcher and the food industry.