3D Printing of Materials and Printing Parameters with Animal Resources: A Review

• 발행기관: 한국축산식품학회
• 저자명: Eun Young Jeon Yuri Kim Hyun-Jung Yun Bum-Keun Kim Yun-Sang Choi
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제2호, 225~238쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.03.31

국문 초록

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3Dprinted foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

목차

Introduction

Rheology of Edible Food Inks

Meat-Based Inks

Edible Insect-Based Inks

Dairy Products-Based Inks

Egg-Based Inks

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

3D printing animal resource meat rheology textural properties