Table 3.

Functional ingredients used in 3D-printed food products.

Function	Constituent	Source	Application	Reference
Binding agent	Xanthan gum	Xanthomonas campestris	Printable gels based on xanthan gum.	[6]
	Pectin	Fruits and vegetable pomaces (e.g., apple, sugar beet pulp, etc.)	3D-printed objects from pectin-based food-ink.	[58]
	Chitosan	Shellfish, fungi, insects	3D-printed chitosan/halloysite nanotubes/tea polyphenol nanocomposite films.	[59]
Coloring agent	Anthocyanins	Flowers and fruits of plants (e.g., raspberry, eggplant, etc.)	3D-printed snack food with the addition of rose petals.	[60]
	Chlorophyll	Plants, algae and bacteria	3D-printed cereal snack with the addition of Chlorella.	[61]
	Spirulina	Blue-green algae	Cookie dough with spirulina extract.	[62]
Fortifying constituents	Bioactive compounds (polyphenols, antioxidants, and essential oils)	Plants	Cookies enriched with encapsulated polyphenols.	[63]
	Protein	Meat, eggs, dairy products, etc.	Incorporated cricket and pea protein powder in 3DP mashed potatoes formulations.	[64]