Description
3D food printing uses protein, starch, fat, and vegetable bioinks to build complex food structures layer by layer.
Technical
Protein inks undergo ionic cross‑linking (e.g., Ca²⁺) to form a solid network, starch inks gelatinize upon heating to 60–70 °C and set upon cooling, and fat inks rely on stable emulsions maintained below 5 °C. Precise rheology and temperature control are essential to preserve shape fidelity during extrusion.
Science
Primary Reaction
Ionic cross‑linking of protein networks, starch gelatinization, emulsion stabilization
Sensory Profile
Origin & History
Civilization
MIT Media Lab (USA), Japan, Korea
Era
2015–present
Region
North America, East Asia