Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention global...

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Published in:	Food chemistry Vol. 287; pp. 249 - 257
Main Authors:	Pérez, Bianca, Nykvist, Hanna, Brøgger, Anja F., Larsen, Maria Barmar, Falkeborg, Mia Fiilsøe
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30.07.2019
Subjects:	3D-food printing Chemical Phenomena Extrusion Food Food Handling - methods gelling agents Hydrocolloids industrial applications Meals Nutrients Printing, Three-Dimensional - instrumentation Rheology storage modulus traditional technology 3D-food printing Extrusion Hydrocolloids Rheology
ISSN:	0308-8146, 1873-7072, 1873-7072
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Abstract	•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application.
AbstractList	In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application. •Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application. In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application.In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application.
Author	Brøgger, Anja F. Nykvist, Hanna Pérez, Bianca Falkeborg, Mia Fiilsøe Larsen, Maria Barmar
Author_xml	– sequence: 1 givenname: Bianca surname: Pérez fullname: Pérez, Bianca email: bia@dti.dk organization: Centre for Food Technology, Danish Technological Institute, Kongsvang alle 29, DK-8000 Aarhus C, Denmark – sequence: 2 givenname: Hanna surname: Nykvist fullname: Nykvist, Hanna organization: Centre for Food Technology, Danish Technological Institute, Kongsvang alle 29, DK-8000 Aarhus C, Denmark – sequence: 3 givenname: Anja F. surname: Brøgger fullname: Brøgger, Anja F. organization: Centre for Food Technology, Danish Technological Institute, Kongsvang alle 29, DK-8000 Aarhus C, Denmark – sequence: 4 givenname: Maria Barmar surname: Larsen fullname: Larsen, Maria Barmar organization: Centre for Food Technology, Danish Technological Institute, Kongsvang alle 29, DK-8000 Aarhus C, Denmark – sequence: 5 givenname: Mia Fiilsøe surname: Falkeborg fullname: Falkeborg, Mia Fiilsøe email: mfa@dti.dk organization: Centre for Food Technology, Danish Technological Institute, Kongsvang alle 29, DK-8000 Aarhus C, Denmark
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starch-based 3D printing materials publication-title: International Journal of Food Engineering doi: 10.1515/ijfe-2017-0297 – volume: 240 start-page: 304 year: 2018 ident: 10.1016/j.foodchem.2019.02.090_b0030 article-title: Assessing the microstructural and rheological changes induced by food additives on potato puree publication-title: Food Chemistry doi: 10.1016/j.foodchem.2017.07.121 – volume: 1431 start-page: 825 year: 2012 ident: 10.1016/j.foodchem.2019.02.090_b0125 article-title: A new application for food customization with additive manufacturing technologies publication-title: AIP Conference Proceedings doi: 10.1063/1.4707640 – volume: 220 start-page: 101 year: 2017 ident: 10.1016/j.foodchem.2019.02.090_b0170 article-title: Investigation on fish surimi gel as promising food material for 3D printing publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2017.02.029 – volume: 220 start-page: 83 year: 2018 ident: 10.1016/j.foodchem.2019.02.090_b0055 article-title: 3D printing vegemite and marmite: Redefining “breadboards publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2017.01.008 – volume: 36 start-page: 3249 issue: 14 year: 2016 ident: 10.1016/j.foodchem.2019.02.090_b0025 article-title: Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions publication-title: Journal of the European Ceramic Society doi: 10.1016/j.jeurceramsoc.2016.06.002 – volume: 397 start-page: 314 issue: 1–2 year: 2005 ident: 10.1016/j.foodchem.2019.02.090_b0165 article-title: Rheological and extrusion behavior of dental porcelain slurries for rapid prototyping applications publication-title: Materials Science and Engineering A – volume: 69 start-page: 83 year: 2017 ident: 10.1016/j.foodchem.2019.02.090_b0105 article-title: 3D printing: Printing precision and application in food sector publication-title: Trends in Food Science & Technology doi: 10.1016/j.tifs.2017.08.018 – volume: 220 start-page: 28 year: 2018 ident: 10.1016/j.foodchem.2019.02.090_b0080 article-title: Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2017.10.023 – volume: 20 start-page: 192 issue: 3 year: 2014 ident: 10.1016/j.foodchem.2019.02.090_b0155 article-title: A review of melt extrusion additive manufacturing processes: I. 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Snippet	•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for... In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over...
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SubjectTerms	3D-food printing Chemical Phenomena Extrusion Food Food Handling - methods gelling agents Hydrocolloids industrial applications Meals Nutrients Printing, Three-Dimensional - instrumentation Rheology storage modulus traditional technology
Title	Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review
URI	https://dx.doi.org/10.1016/j.foodchem.2019.02.090 https://www.ncbi.nlm.nih.gov/pubmed/30857696 https://www.proquest.com/docview/2190481790 https://www.proquest.com/docview/2237533836
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