Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Journal of Food Process Engineering, Journal Year: 2024, Volume and Issue: 47(12)

Published: Dec. 1, 2024

ABSTRACT Extrusion‐based 3D printing technology has emerged as a promising method for developing soy protein‐based meat analogs, addressing the urgent demand sustainable and nutritious alternatives to traditional sources. There is growing global interest in diets, driven by environmental sustainability, health, animal welfare concerns. involves pushing protein pastes through nozzle develop layers that build up into three‐dimensional objects enable production of structures closely mimicking texture appearance real meat. Soy proteins, characterized their high content balanced amino acid profile, are ideal producing meat‐like textures flavors. This review explores application extrusion technologies analog production, emphasizing potential replicate sensory qualities It discusses advantages challenges associated with these technologies, including optimization parameters consistency quality. Rheological studies conducted achieve smooth proper layer formation whereas integrating fats, fibers, natural flavors enhance taste. The provides an overview processes, highlighting rheological optimizing flow behavior effective printing. Additionally, it examines textural aimed at mouthfeel bite meat, well performance evaluated shape retention, resolution, structural strength, accuracy. Consumer acceptance analogs also discussed, familiarity products increasing plant‐based alternatives. concludes considering prospects focusing on innovations printing, market trends, evolving consumer preferences.

Language: Английский

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Published: Jan. 1, 2024

Language: Английский