Description
Multi‑material 3‑D food printing extrudes protein, starch, and fat inks at controlled temperatures to preserve functional properties and achieve structural stability through cross‑linking and rapid curing.
Technical
Protein inks are extruded at 20–35 °C to maintain native structure, starch inks at 30–45 °C and cross‑linked with 1–3 % calcium chloride, while fat inks are extruded at 10–15 °C. Rapid curing (30–60 s) and precise print speeds (5–10 mm/s) ensure shape fidelity and mechanical stability.
Science
Primary Reaction
Ionic gelation of alginate with calcium chloride to form calcium alginate gel
Sensory Profile
Aroma ()
savorysweetcreamyearthyumami
Origin & History
Civilization
Japanese, Chinese, American
Era
2015–2020