Emerging technology in the realm of food production has given rise to 3D food printing. This innovative technique allows for the production of complex shapes on demand. However, creating appealing shapes with the desired nutritional and sensory appeal remains a challenge.
Proper pre-processing is critical as it influences food printability, mechanics, and sensory characteristics. The use of novel additives must be explored to improve printability, and when considering extrusion-based 3D food printing, shear-thinning food materials are optimal for pressure-driven flows. Structural components such as proteins, carbohydrates, and lipids all have unique effects on printability, and additives are frequently employed to enhance the process.
Texas Tech University enhanced the appeal and nutritional value of mashed potatoes for 3D food printing by incorporating protein and lipid powder additives. The properties of printability and texture were measured, and sensory evaluations were conducted to assess taste, mouthfeel, smell, and appearance ratings.
These results highlight the advantages of supplementing proteins and lipids for creating customized, on-demand food products with appealing sensory attributes, although there are variations in trade-offs in terms of sensory evaluation, nutrition, and printability.