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KMID : 1024420170210010012
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Food Engineering Progress
2017 Volume.21 No. 1 p.12 ~ p.21
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Food 3D-printing Technology and Its Application in the Food Industry
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Kim Chong-Tai
Maeng Jin-Soo
Shin Weon-Sun
Shim In-Cheol
Oh Seung-Il
Jo Young-Hee
Kim Jong-Hoon
Kim Chul-Jin
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Abstract
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Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.
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KEYWORD
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Food 3D-printing, Food fabrication, 3D-printing mobile platform, Molecular cuisine, Customized food
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