Food Components and Their Role in Printability
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorC. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorSummary
Changing consumer attitudes toward food choices and preferences drive the food industry crazy. 3D printing is a print and eats technique that provides convenient foods based on industrial requirements. Understanding complex interactions of food constituents help in designing novel food cuisines out of 3D printing. The designing of food formulation is quite important in achieving a stable 3D printed construct. The science of food printing would be quite complicated at the molecular level. Hence, this chapter considers this significant aspect to decode the material properties that are responsible for the enhancement of the binding mechanism. A detailed discussion is provided on the effects of various basic components of food including carbohydrates, proteins, fats, minerals, vitamins, and water on printability. Certainly, this chapter throws light on establishing standards through the classification of material supplies based on their printability. Ultimately, this chapter provides insights on the development of exemplar modern cuisines out of common food ingredients by exploring the science of chemical transition and material interaction during the 3D printing process.
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