4D PRINTING IN FOOD TECHNOLOGY

A form of additive manufacturing, four-dimensional printing is an advancement above 3D printing. A recently discovered field in 4D printing, food printing is still in its infancy. The academic and business communities are paying close attention to 4D food printing. There aren't many articles reviews accessible for 4D food printing compared to other 4D printing fields. The current article provides a general overview of 4D printing with a focus on printing food. The impact of numerous stimuli on the characteristics of 4D printed food samples, such as colour, flavour, texture, and shape, is discussed in this paper. Additionally, it discusses the creation of 4D designs, food printing ink, and numerous techniques for printing 4D foods. Microwave heating or the impact of pH on printed food items are focused more by majority of 4D food printing research. The characteristics of the meal, such as colour, taste, aroma, texture, and form, varied in response to stimuli. Food resources for 4D printing include potato purees, soy protein isolate, buckwheat dough, starch etc. A stimulus-responsive substance makes up the printing liquid ink utilised in 4D food printing, causing spontaneous modifications in 3D produced structures. Vanillin powder, anthocyanin, and curcumin are examples of stimulus-responsive compounds used in 4D food printing. Curcumin's colour will alter in reaction to pH.. It is feasible to conduct experiments using a variety of stimuli-responsive materials and stimulating stimuli, including light.