Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations

3D food printing technology allows for the customization of food textures, shapes, and compositions, but challenges arise from the diverse properties of food matrices. Ink formulations must balance flowability during extrusion with structural stability. This study investigates the potential of Ora-p...

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Veröffentlicht in:	International journal of gastronomy and food science 2024-12, Vol.38, p.101068, Article 101068
Hauptverfasser:	Sviech, Fernanda, Corzo, Ingri J.M., d’Ávila, Marcos Akira, Andreola, Kaciane, Prata, Ana Silvia
Format:	Artikel
Sprache:	eng
Schlagworte:	3D food printing extrusion Food ink formulations gastronomy ingredients mucilages Ora-pro-Nobis mucilage Printing precision Rheological behavior starch viscosity
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