Domżalska Zuzanna, Jakubczyk Ewa
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Foods. 2025 Jan 25;14(3):393. doi: 10.3390/foods14030393.
Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and textures. A significant challenge in 3D printing is the development of the optimal ink composition. These inks must possess the appropriate rheology and texture for printing and meet nutritional and sensory requirements. The rheological properties of inks play a pivotal role in the printing process, influencing the formation of stable structures. This article comprehensively characterises food inks, distinguishing two primary categories and their respective subgroups. The first category encompasses non-natively extrudable inks, including plant-based inks derived from fruits and vegetables and meat-based inks. The second category comprises natively extrudable inks, encompassing dairy-based, hydrogel-based, and confectionary-based inks. The product properties of rheology, texture, fidelity, and printing stability are then discussed. Finally, the innovative use of food inks is shown.
三维打印，即增材制造，是利用数字模型生产三维物体。其应用已在包括食品工业在内的各个行业中得到观察。该技术在这一领域提供了广泛的可能性，包括创造具有独特成分、形状和质地的创新产品。三维打印中的一个重大挑战是开发最佳的油墨配方。这些油墨必须具有适合打印的流变学和质地，并满足营养和感官要求。油墨的流变学特性在打印过程中起着关键作用，影响稳定结构的形成。本文全面表征了食品油墨，区分了两个主要类别及其各自的子类别。第一类包括非天然可挤出油墨，包括源自水果、蔬菜的植物基油墨和肉类基油墨。第二类包括天然可挤出油墨，包括乳制品基、水凝胶基和糖果基油墨。然后讨论了流变学、质地、逼真度和打印稳定性等产品特性。最后，展示了食品油墨的创新用途。
