Description
3‑D printed edible textiles are fabricated by extruding protein‑ or starch‑based inks through heated nozzles and cross‑linking them to form stable, flexible food‑grade structures.
Technical
The process relies on shear‑thinning emulsions containing 5–15 wt % protein or starch, 1–5 wt % fat, and 0.5–2 wt % emulsifiers. UV cross‑linking of methacrylate groups or thermal gelatinization at 60–80 °C creates covalent or physical networks that lock the printed geometry. Precise temperature control prevents denaturation, aggregation, and phase separation.
Science
Primary Reaction
UV or thermal cross‑linking of methacrylate‑functionalized proteins/starches
Sensory Profile
Aroma ()
savorysweetnuttychewysofttoastedearthy
Origin & History
Civilization