Table 1. Recent researches on food materials used in 3D food printing

Category Product Main materials Research purpose Printing technology Reference
Cereal–based materials Dough Wheat flour, olive oil, freeze-dried mango powder Investigation of the effect of material composition on the quality of 3D-printed food Fused deposition modeling Liu et al. (2019a)
Wheat flour, butterfat, powdered sugar, milk Incorporation of hydrocolloid during post-processing improves shape retention of cookie dough Fused deposition modeling Kim et al. (2019)
Wheat flour, calcium caseinate Presenting the feasibility of 3D printing for the development of bakery products containing probiotics Fused deposition modeling Zhang et al. (2018)
Grain gel Rice flour, egg Optimization of egg printability and printing process by adding rice flour Fused deposition modeling Anukiruthika et al. (2020)
Raw black rice, job's tear seeds, mung bean, brown rice, buckwheat Validation of the use of simulated piston pressure as a criterion for evaluating the printing performance of various grain gels Fused deposition modeling Guo et al. (2020)
Protein and starch–based materials Milk protein gel Milk protein concentrate, sodium caseinate Evaluation of printability of soft foods using milk protein Fused deposition modeling Liu et al. (2019b)
Soybean protein isolate gel Soybean protein isolate, xanthan gum, NaCl Rheological and LF-NMR spectral properties study of SPI gels at various concentrations Fused deposition modeling Phuhongsung et al. (2020)
Lemon juice gel Lemon juice, potato starch Investigation of 3D printing parameters of lemon juice gel as a gel product Fused deposition modeling Yang et al. (2018)
Mashed potato Potato flakes, UHT full cream milk, Bifidobacterium Investigation of printing parameters and storage time for probiotic viability in 3D-printed mashed potatoes Fused deposition modeling Liu et al. (2020)
Gelatinized potato flakes, gelatinized purple sweet potato A study of the effect of pH and potato flake content on the 3D printing properties of mashed potatoes Fused deposition modeling He et al. (2020)
Starch Wheat starch, maltodextrin, palm oil powder Investigate the effect of changing SLS process parameters at smaller length scales Selective laser sintering Jonkers et al. (2022)
Dairy and meat materials Chocolate Dark chocolate, Mg-ST, plant sterol Investigation of the effect of additives in extrusion-based 3D printed chocolate Fused deposition modeling Mantihal et al. (2019)
Cheese Processed cheese Investigation of 3D printing for food applications using commercially available processed cheese as a printing material Fused deposition modeling Le Tohic et al., (2018)
Meat Chicken meat, refined wheat flour Provides insight into the development of customized meat products fortified with dietary fiber Fused deposition modeling Wilson et al. (2020)
Dairy and meat materials Meat Stir-fry beef, lard Investigation of possible changes in the layer of lard deposited within the beef paste structure Fused deposition modeling Dick et al. (2019)
Pork leg meat, xanthan gum, guar gum Investigation of formulation effect on printability of texture-modified pork paste according to hydrocolloid incorporation Fused deposition modeling Dick et al. (2020)
Sugar materials Sugar Sugar 3D structure construction by selectively fusing sugar powder by spraying adhesive Color jet printing 3D Systems. (2014)
Sugar powder Providing a method for preparing food with various microstructures using a multi-material powder composition Selective laser sintering Diaz et al. (2018)
Sugar Creating 3D structures by selectively fusing sugar using hot air beam Hot air sintering CandyFab. (2006)