Plant Based Ingredients in 3D Food Printing: A Sustainable Approach to Personalized Nutrition

Abstract

Plant Based Ingredients to make edible inks for 3D food printing might help solve issues about food quality, food nutrition, and sustainability of food. We examine the molecular, functional, & nutritional characteristics of different plant proteins, plant Fibers & Hydrocolloids to determine their potential & their use as food industry. Additionally, we look at the possibilities of plant protein-based edible inks for 3D printing applications, where a material's form or other characteristics might alter over time to allow for precise issue profiles & texture modulations. Because of their superior structure-forming capabilities, and also their functional & nutritious qualities, Wheat gluten, pea protein, Lentil protein & soy proteins are frequently utilized as an ink f