Fundamentals of 3D Food Printing and Applications

The increasing demand for personalized food has encouraged a period of innovation and experimentation with emerging techniques to customize texture, flavour and nutritional content. In this scenario, 3-Dimensional (3D) printing technology is an emerging technology that occupies high rank with the ability of creating complex edible shapes and, at the same time, enable to alter food texture and nutritional content required by specific diets.

This book proposes a discussion about 3D-food printing technologies and their working mechanisms within a broad spectrum of application areas including but not limited to the development of soft foods and confectionary designs. It provides a unique and contemporary guide to assist the correlation between the supply materials (edible inks) and technologies (e.g., extrusion and laser-based) used during the construction of computer-aided 3D shapes.

The information in this book helps food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks types.

Detailed description of existing 3D food printing techniques with an in-depth understanding of the mechanisms of formation of self-supporting layersIncludes: (1) the effects of flow behaviour and viscoelastic properties of the inks, (2) Controlling surface-tension forces during deposition and (3) Implications of material's properties on extrusion-based 3D food printingExplains the printing behavior of a broad range of edible inks from various sources such as vegetal, dairy, red-meat, poultry, seafood and unicellular green algaePresent strategies to enhance printability, such as, incorporation of hydrocolloids and lubricant enhancers

1. An Introduction to the Principles of 3D-food Printing
2. 3D Food Printing Technologies and Factors Affecting Printing Precision
3. Critical Variables for Quality in Manufacturing 3D Printed Food
4. Cereal-based and Insect-enriched Printable Food: From Formulation to Post Processing Treatments: Status and Perspectives
5. 3D Printed Food from Fruit and Vegetables
6. 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink jetting
7. Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing
8. Material, Process and Business Development for 3D Chocolate Printing
9. Creation of Food Structures through Binder Jetting
10. 3D Food Printing Technology at Home, Domestic Application
11. Prosumer Driven 3D Food Printing: Role of Digital Platforms in Future 3d Food Printing Systems
12. Safety and Labeling of 3D-Printed Food
13. Future Outlook of 3D Food Printing