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Starch plays a pivotal role in 3D food printing, offering structural integrity, versatility, and functionality for innovative food designs. Its unique properties, including gelation and viscosity control, enable precise extrusion and stable layer-by-layer deposition. By optimizing starch formulations—through blending with hydrocolloids, enzymatic modifications, or adjusting amylose-to-amylopectin ratios—its printability and application range are significantly enhanced. These advances facilitate the creation of complex textures, personalized nutrition, and sustainable food solutions. This study highlights starch’s potential as a key biopolymer in 3D food printing, bridging technological innovation with sustainability in the development of novel food products.

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Starch in 3D Food Printing

  • 章节

  • 发表日期：

    2025年

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  • Renan Nascimento Araújo,
  • Samile Bezerra de Aguiar,
  • Pedro Augusto Invernizzi Sponchiado,
  • Sara Kierulff Balabram,
  • Larissa Tessaro,
  • Stanislau Bogusz Junior,
  • Bianca Chieregato Maniglia

摘要

Starch plays a pivotal role in 3D food printing, offering structural integrity, versatility, and functionality for innovative food designs. Its unique properties, including gelation and viscosity control, enable precise extrusion and stable layer-by-layer deposition. By optimizing starch formulations—through blending with hydrocolloids, enzymatic modifications, or adjusting amylose-to-amylopectin ratios—its printability and application range are significantly enhanced. These advances facilitate the creation of complex textures, personalized nutrition, and sustainable food solutions. This study highlights starch’s potential as a key biopolymer in 3D food printing, bridging technological innovation with sustainability in the development of novel food products.