3D Food Printing with Hydrocolloids: Opportunities, Challenges, and Applications

Khalili, Sahar; Shekarchizadeh, Hajar

doi:10.22104/ift.2025.7913.2243

3D Food Printing with Hydrocolloids: Opportunities, Challenges, and Applications

Document Type : Review Article

Authors

¹ Master of science student, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.

² Professor, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.

10.22104/ift.2025.7913.2243

Abstract

3D food printing, as an emerging technology, not only enables the layer-by-layer fabrication of customized foods, but has also gained significant importance due to its potential to address global challenges such as malnutrition, personalized nutrition management, food waste reduction, and the improvement of sustainable production. The development of this technology is crucial because it can precisely meet the nutritional needs of sensitive population groups and pave the way for producing functional, personalized foods tailored to specific dietary requirements. This method offers wide applications in preparing diverse foods, particularly for special groups such as the elderly, children, and patients. Its major advantages include enhanced production efficiency, reduced food waste, and the creation of complex and aesthetically appealing structures. Food materials used in 3D printing are generally categorized into naturally printable, non-printable, and alternative materials. Among these, hydrocolloids play a key role in improving printability due to their desirable rheological properties and gel-forming ability. Gelatin, xanthan, carrageenan, and alginate are among the most important hydrocolloids whose effects on texture, stability, water-holding capacity, and sensory acceptance have been widely investigated. Current evidence shows that selecting and combining appropriate hydrocolloids and additives can markedly enhance the mechanical and sensory quality of printed products. In addition to formulation components, printing parameters and post-printing (post-processing) treatments also play a decisive role in determining the final product quality. This review article examines the rheological performance, challenges, and novel approaches to improving the quality of printed products, with the aim of providing a comprehensive picture of the role of hydrocolloids in 3D food printing. Ultimately, 3D food printing using hydrocolloids opens new horizons for the production of healthy foods, plant-based products, and meat alternatives, and is increasingly recognized as an innovative approach to overcoming challenges in the food industry and advancing nutritional quality.

Graphical Abstract

Highlights

3D food printing is an innovative approach enabling layered and customized foods with wide applications, particularly for special groups.
Hydrocolloids such as gelatin and carrageenan play a key role in improving rheology, gelation, and mechanical quality of printed products.
Proper selection and combination of hydrocolloids and additives can significantly enhance texture, sensory attributes, and stability of printed foods.
3D food printing with hydrocolloids opens new horizons for producing healthy foods, plant-based products, and meat alternatives.

Keywords

Main Subjects

Novel technologies

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