Chapter 6
Natively Printable Foods
C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
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 authorBook Author(s):C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
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 authorFirst published: 25 March 2022
Summary
3D printing as a reforming food processing technique aid in the customized design of foods with precise control over nutrition. Printability dictates the ability of the material supplies to withstand their weight on layered deposition. The success of printing is determined by the nature of the material which in turn is related to rheological and mechanical attributes. Broadly, the materials used for 3D printing have been categorized as natively printable, non-printable, and alternative food ingredients. On considering printability, the natively printable materials are those foods that possess the inherent ability of printable attributes on their own. The present chapter discusses the various food materials that are categorized as natively printable. Understanding of molecular interaction and chemical behavior of natively printable materials is crucial in improving the mechanical stability of the 3D printed construct without adding additives. Despite the inherent tendency towards printability, few of the natively printable material supplies requires pre-processing step for enhancing printability. In addition, this work describes the underlying science of natively printable materials to exert printability and delivers valuable insights on the scope of applications of natively printable food ingredients in enhancing the printability of non-printable material supplies. As a standalone technology, 3D food printing can be conveniently used for the utilization of staple food crops to deliver customized and nutritious 3D printed foods.
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