Influence of components interaction in recombined food gels on 3D printing: A comprehensive review

Recombined food gels for 3D printing are inherently complex systems consisting of multiple components. The combination of basic food ingredients can improve the rheological, sensory, and nutritional properties of the printed gel through interactions between the components, so as to achieve better ink printing properties and product quality. However, there is no systematic review evaluating the influence of components interaction in recombined food gels on 3D printing. This paper provides a critical review of the literature on properties of several 3D printed food materials and the modes of interaction (covalent/non-covalent interactions) between food components. The influence of such interaction on 3D printing along with the effects of environmental conditions (ionic strength, temperature, and pH) and physical methods (microwave, ultrasound, and electrostatic fields) used in pre-printing, processing and post-processing are discussed. The characteristics of 3D printed products can be affected by modification of the interaction between food components. Finally, future prospects and needs for research on the components interaction in recombined food gels are critically discussed. Improvement of characterization methods and application of mathematical models in future will further advance the revelation of the interaction mechanisms of reconstituted food components.