Description
3‑D printed foam structures are created by extruding protein‑based foams at controlled temperatures and pressures, then stabilizing them with enzymatic or thermal crosslinking.
Technical
Foaming agents such as soy protein isolate and lecithin form stable foams when extruded at 70‑80 °C under 1‑2 bar pressure. Crosslinking via transglutaminase or thermal gelatinization of starch locks the foam architecture, preventing collapse. Precise control of viscosity and temperature is critical to avoid nozzle clogging and structural failure.
Science
Primary Reaction
Protein denaturation and foaming, followed by enzymatic crosslinking or thermal gelatinization
Sensory Profile
Aroma ()
airylightsubtleproteinaceousnuttycleanneutral
Origin & History
Civilization