Description
Gelatin, a denatured collagen protein, serves as a thermoreversible, shear‑thinning ink for 3‑D food printing.
Technical
During extrusion, gelatin solutions are maintained at 40–60 °C to keep the protein in a molten state; upon rapid cooling to 20–25 °C a physical gel network forms, enabling the printed structure to retain shape. Cross‑linking with calcium ions or UV‑activated gelatin methacryloyl (GelMA) further stabilizes the network by covalent bonding, enhancing mechanical strength and resistance to deformation.
Science
Primary Reaction
Gelation of gelatin (physical cross‑linking) and covalent cross‑linking via GelMA or calcium ions
Sensory Profile
Aroma ()
neutralsweetgelatinoussubtleclean
Origin & History
Civilization
Japanese and European
Era