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Extrusion-based 3D food printing – Materials and machines
To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) u...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Whioce Publishing Pte. Ltd.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582008/ https://www.ncbi.nlm.nih.gov/pubmed/33102919 http://dx.doi.org/10.18063/IJB.v4i2.143 |
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author | Tan, Cavin Toh, Wei Yan Wong, Gladys Li, Lin |
author_facet | Tan, Cavin Toh, Wei Yan Wong, Gladys Li, Lin |
author_sort | Tan, Cavin |
collection | PubMed |
description | To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used. We discuss several methods that researchers have employed to modify conventional food materials into printable formulations. In general, additives such as hydrocolloids may modify the rheological properties and texture of a pureed food to confer printability. Some examples of such additives include starch, pectin, gelatin, nanocellulose, alginate, carrageenan etc. In the second part, we have looked at various food printers that have been developed for both academic and commercial purposes. We identified several common advantages and limitations that these printers shared. Moving forward, future research into food printer development should aim to improve on these strengths, eliminate these limitations and incorporate new capabilities. |
format | Online Article Text |
id | pubmed-7582008 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Whioce Publishing Pte. Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-75820082020-10-23 Extrusion-based 3D food printing – Materials and machines Tan, Cavin Toh, Wei Yan Wong, Gladys Li, Lin Int J Bioprint Review Article To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used. We discuss several methods that researchers have employed to modify conventional food materials into printable formulations. In general, additives such as hydrocolloids may modify the rheological properties and texture of a pureed food to confer printability. Some examples of such additives include starch, pectin, gelatin, nanocellulose, alginate, carrageenan etc. In the second part, we have looked at various food printers that have been developed for both academic and commercial purposes. We identified several common advantages and limitations that these printers shared. Moving forward, future research into food printer development should aim to improve on these strengths, eliminate these limitations and incorporate new capabilities. Whioce Publishing Pte. Ltd. 2018-06-21 /pmc/articles/PMC7582008/ /pubmed/33102919 http://dx.doi.org/10.18063/IJB.v4i2.143 Text en Copyright: © 2018 Tan C, et al. http://creativecommons.org/licenses/cc-by-nc/4.0/ This is an open-access article distributed under the terms of the Attribution-NonCommercial 4.0 International 4.0 (CC BY-NC 4.0), which permits all non-commercial use, distribution, and reproduction in any medium provided the original work is properly cited. |
spellingShingle | Review Article Tan, Cavin Toh, Wei Yan Wong, Gladys Li, Lin Extrusion-based 3D food printing – Materials and machines |
title | Extrusion-based 3D food printing – Materials and machines |
title_full | Extrusion-based 3D food printing – Materials and machines |
title_fullStr | Extrusion-based 3D food printing – Materials and machines |
title_full_unstemmed | Extrusion-based 3D food printing – Materials and machines |
title_short | Extrusion-based 3D food printing – Materials and machines |
title_sort | extrusion-based 3d food printing – materials and machines |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582008/ https://www.ncbi.nlm.nih.gov/pubmed/33102919 http://dx.doi.org/10.18063/IJB.v4i2.143 |
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