Description
3-D food printing with paste extrusion relies on shear-thinning inks that solidify quickly after deposition
Technical
Shear-thinning rheology is required for the paste to flow under extrusion pressure and quickly regain viscosity to support subsequent layers. Protein-based inks must be partially denatured to create a gel network, while starch-rich pastes rely on gelatinization to increase viscoelastic modulus and prevent collapse.
Science
Primary Reaction
Gelation
Sensory Profile
Aroma ()
Mild proteinaceousToasted grainSubtle umamiFresh starchClean neutral
Origin & History
Civilization
Japanese
Era
2008
Region