Research progress of food 3D printing based on starch materials

Abstract

Abstract: Three-dimensional (3D) printing technology, also known as additive manufacturing, is a cutting-edge manufacturing technology that enables personalized product design and precise modeling through digital control. In recent years, 3D printing technology has gained significant attention in the food industry due to its potential advantages, especially in the field of personalized customized food processing. Starch is an important component of human diet, especially in the Eastern diet structure that is primarily based on plant-based food. Most starches possess excellent rheological, hydration, and gel properties, making them ideal for printing and modeling. As a result, starch represents a promising edible bio-ink for 3D printing foods. In this paper, the research progress of starch 3D printing is reviewed from the aspects of printing equipment types commonly used in starch 3D printing, printing technology of common starch raw materials, the correlation between starch physical and chemical properties and printing performance, the improvement of starch modification on 3D printing quality, the post-processing of starch 3D printing and the influence of printing on starch structure, and the development prospect and trend of related fields are prospected.

Key words: Starch, Extrusion-based 3D printer, Physicochemical properties, Printing characteristics, Starch modification

CLC Number:

TS213

References

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