با همکاری انجمن علوم و صنایع غذایی ایران
نوع مقاله : مقاله مروری
نویسندگان
1 گروه علوم و صنایع غذایی، واحد زریندشت، دانشگاه آزاد اسلامی، زریندشت، ایران
2 گروه شیمی، واحد داراب، دانشگاه آزاد اسلامی، داراب، ایران
3 آزمایشگاه ساخت افزایشی صدرا، مرکز تحقیقات مهندسی شیمی، نفت و پلیمر، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران
کلیدواژهها
عنوان مقاله English
نویسندگان English
Introduction
The Food and Agriculture Organization (FAO) estimates that by 2050, food production must increase by 70% to feed the world’s projected 9.9 billion people. Consequently, the development of novel and innovative solutions to address existing challenges and improve food sustainability has become crucial. Three D food printing (3DFP) is an emerging technology in the food industry, categorized as an additive manufacturing method, which serves as an innovative alternative to conventional production technologies. This technology offers freedom in customized production and greater flexibility in product design based on consumer demand. 3D food printing holds the potential to produce highly customized foods in terms of shape, texture, flavor, structure, and nutritional value, while enabling the creation of unique formulations and edible alternatives. Given its advantages over traditional methods, 3DFP is increasingly attracting the attention of academia and industry; it is plausible that it may replace current food production methods in the near future. These printers operate via various mechanisms, most notably extrusion, powder bed fusion, binder jetting, and inkjet printing. This study discusses the raw materials suitable for food 3D printers.
Methods
A standard search methodology was employed across several databases, including ScienceDirect, Scopus, PubMed, Google Scholar, and ISC. The selection criteria focused on articles published between 2009 and 2025 concerning food applications of additive manufacturing technology. Ultimately, 64 articles were selected and reviewed.
Results and Discussion
The results indicate that raw materials for 3DFP are generally categorized into three groups: natively printable, non-printable, and alternative materials.
Natively printable materials can be further classified into three sub-groups: sugars and confectionery products, dough-based foods and pastes, and food gels. Hydrogels, oleogels, pastry cream, cheese, hummus, ice cream, chocolate, powdered sugars, and starch-based ingredients belong to this category. The composition of these materials—specifically the ratio of carbohydrates, lipids, proteins, and fibers—is critical in determining the printability and final quality of the edible structures, often requiring minimal pre-processing.
The second category includes materials that are not naturally printable and thus require specific pre-processing, such as the addition of food additives or blending with suitable printable materials, to achieve printability. Traditional foods, such as vegetables and fruits (rich in fiber), meat products (protein sources), and items with high moisture content, can be challenging to print because they often contain lower amounts of structural components like carbohydrates, proteins, and fats. However, these foods are valuable sources of fiber, antioxidants, vitamins, and minerals essential for human health. By incorporating hydrocolloids into non-printable materials and adjusting their rheological properties—such as viscosity, concentration, and flowability—these materials can be rendered printable. Hydrocolloids are hydrophilic polymers containing hydroxyl groups that typically possess polysaccharide or protein structures and may originate from plants, seaweed, animals, or microorganisms. Furthermore, the use of additives such as egg yolk, egg white, starch, and rice, wheat, or millet flours can enhance the printability of non-printable materials.
The third category includes alternative materials such as insects, algae, mushrooms, and lupin seeds, which are rich in nutrients but are generally considered unconventional food sources. Additionally, waste streams and by-products from food processing lines—such as fruit and vegetable peels, meat scraps, and fish parts—can be effectively utilized as raw materials for 3D printing. Constructing 3D structures from these alternative sources can significantly reduce carbon dioxide emissions and serve as a promising solution to global hunger, particularly regarding malnutrition among infants and adolescents. Furthermore, food printing enables value creation from food waste, contributing to a greener circular economy.
In the long term, 3D printing is expected to transform food production by integrating multiple processing stages into a single unit and simplifying the supply chain. This study comprehensively addresses the printability and classification of food raw materials used in 3D printing.
کلیدواژهها English
Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).
