3D Printing for the Production of Food Analogues

Deniz Günal-Köroğlu; Sevil Cikrikci Erunsal; Gulay Ozkan; Busra Gultekin Subasi; Merve Yavuz-Düzgün

doi:10.1007/978-3-031-69872-9_14

3D Printing for the Production of Food Analogues

Deniz Günal-Köroğlu, Sevil Cikrikci Erunsal, Gulay Ozkan^*, Busra Gultekin Subasi, Merve Yavuz-Düzgün

^*Corresponding author for this work

Department of Food Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

2 Citations (Scopus)

Abstract

The use of 3D printing (3DP) in food production and formulation brings many innovations to the food industry. It can be applied to many food products, such as confectionery, bakery, dairy, animal foods, and many others. With the help of food components such as carbohydrates, lipids, proteins, and hydrocolloids, different food formulations with adjusted nutritional values can be prepared uniformly for special consumer groups or advanced culinary applications and highly specific food productions. This chapter explains the current state of 3DP in food science and technology as well as the advantages and disadvantages of its usage. Current techniques used in the food industry are also elaborated. Furthermore, the recent relevant studies in the literature for different food products were critically summarized.

Original language	English
Title of host publication	Food Analogues
Subtitle of host publication	Emerging Methods and Challenges
Publisher	Springer Nature
Pages	379-435
Number of pages	57
ISBN (Electronic)	9783031698729
ISBN (Print)	9783031698712
DOIs	https://doi.org/10.1007/978-3-031-69872-9_14
Publication status	Published - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.

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10.1007/978-3-031-69872-9_14

Cite this

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AU - Yavuz-Düzgün, Merve

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3D Printing for the Production of Food Analogues

Abstract

Bibliographical note

UN SDGs

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