Description
3‑D printing of protein‑based food uses shear‑thinning protein inks extruded at controlled temperatures to create structured edible products.
Technical
The process relies on the shear‑thinning behavior of protein solutions (e.g., soy protein isolate 20 % w/v) to enable extrusion at 30–45 °C and 5–10 bar. Post‑extrusion crosslinking with divalent cations such as CaCl₂ or enzymatic agents like transglutaminase forms a stable hydrogel network, while maintaining temperatures below 70 °C prevents protein denaturation.
Science
Primary Reaction
Ca²⁺‑mediated crosslinking of protein chains (and/or transglutaminase‑catalyzed amide bond formation)
Sensory Profile
Aroma ()
savorymeatyproteinaceousneutralslightly nuttymildly earthy
Origin & History
Civilization
Japanese researchers