We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus.
- Authors
Guo, Ziang; Arslan, Muhammad; Li, Zhihua; Cen, Shaoyi; Shi, Jiyong; Huang, Xiaowei; Xiao, Jianbo; Zou, Xiaobo
- Abstract
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
- Subjects
THREE-dimensional printing; PRINTING ink; PROTEINS; RAW materials; PLANT proteins
- Publication
Foods, 2022, Vol 11, Issue 13, p1902
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11131902