Description
A process that extrudes protein‑based inks to build edible structures layer by layer.
Technical
The technique relies on shear‑thinning rheology of protein inks, controlled extrusion pressures, and rapid crosslinking via ionic or enzymatic means to form stable gels.
Science
Primary Reaction
Ionic crosslinking of alginate with Ca²⁺ and enzymatic crosslinking of proteins by transglutaminase
Sensory Profile
Aroma ()
neutralproteinaceousslightly sweetsubtlefresh
Origin & History
Civilization
Japanese
Era
21st century
Region
Japan