Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 73

The nature of the material supply is an essential criterion in determining the final quality of the 3D printed edible constructs. Printability refers to the inherent ability of the material to withstand its own weight upon deposition over the printing platform (Kim et al. 2018). A material to possess good printability must have enough dimensional and mechanical stability to retain its shape after printing. Based on the nature and printability of the material supply, the ingredients for 3D printing can be categorized as natively printable, non‐printable traditional materials and alternative ingredients (Sun et al. 2018). The first class of natively printable materials include chocolates, cheese, cake frostings, hydrogels, etc., which are innately printable on their own without the addition of additives. This class of material supply requires less processing with ease of handling during printing. A second class of traditional materials includes staple cereals, fruits and vegetables, eggs and flesh foods that are common in our day‐to‐day life but are non‐printable on its own. This kind of material requires certain pre‐processing such as the addition of food additives or mixing a proportionate amount of natively printable materials for converting them into a printable form. The most common application is the use of food hydrocolloids as additives for making non‐printable materials printable. The third category includes alternate ingredients like insects, algae, fungi, and lupin seeds which are quite a good source of nutrients but are uncommon foods (Sun et al. 2015). They are widely used as a novel approach for the development of sustainable food to tackle the ever‐growing food demand. A detailed description of the classification of materials based on printability was discussed in the subsequent chapters.