Status of Food Additives in 3D Food Printing

被引：0
作者：
Zhou S. [1 ,2 ]
Yang X. [1 ,2 ]
Li C. [1 ,2 ]
Wang M. [1 ,2 ]
Liu Q. [1 ,2 ]
Wang X. [1 ,2 ]
Lang Y. [1 ,2 ]
机构：
[1] College of Public Health, Hebei University, Baoding
[2] Hebei Provincial Key Laboratory of Public Health Safety, Hebei University, Baoding
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 06期
关键词：
3D printing; additives; food; processing characteristics; rheological properties;
D O I：
10.13386/j.issn1002-0306.2022060165
中图分类号：
学科分类号：
摘要：
As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as materials in 3D food printing, but not all ingredients can be printed or processed well. 3D food printing technology, the properties of 3D printing materials, common food additives and their effects on rheological properties, processing properties, and nutritional properties of print materials are reviewed in this paper. This study would provide a scientific basis for the application of 3D food printing technology in the food field and theoretical references. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：41 / 48
页数：7
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