State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Res Int. 2024 Dec;197(Pt 1):115178. doi: 10.1016/j.foodres.2024.115178. Epub 2024 Oct 5.
Plant-based fat analogs are important alternatives to animal fats proposed in response to the strategy of low fat, low saturation, and sustainable development. Apart from possessing solid or semi-solid fat-analog structural properties, plant-based fat analogs also exhibit ideal rheological properties, making them highly suitable for food 3D printing. By utilizing 3D printing technology, it is feasible to personalize both the external (color and shape) and internal (nutrition and flavor) aspects of food, as well as plant-based fat analogs. Therefore, this review focuses on the research progress of plant-based fat analogs prepared based on 3D printing technology in the custom design of low-fat healthy food. This paper comprehensively reviews the latest advancements in manufacturing plant-based fat analogs from three perspectives: food hydrocolloids, oleogels, and emulsion gels. Then, starting with the printability of plant-based fat analogs, the food 3D printing technology and the printing characteristics of plant-based fat analogs are introduced. Next, strategies to adjust the printing stability of plant-based fat analogs to improve their plasticity and fidelity are discussed. Finally, the application prospects and limitations of plant-based fat analogs prepared by extrusion 3D printing technology in meat products, bakery goods, chocolates, and aerated food are discussed, which provides a reference for expanding the application of 3D printing in the field of fat-reducing and healthy food.
植物基脂肪模拟物是针对低脂、低饱和度和可持续发展策略提出的动物脂肪的重要替代品。除了具有固体或半固体脂肪模拟结构特性外，植物基脂肪模拟物还表现出理想的流变学特性，使其非常适合食品 3D 打印。通过利用 3D 打印技术，可以个性化食品的外部（颜色和形状）和内部（营养和风味）方面，以及植物基脂肪模拟物。因此，本综述重点关注基于 3D 打印技术制备的植物基脂肪模拟物在低脂健康食品定制设计方面的研究进展。本文从食品水胶体、油凝胶和乳液凝胶三个角度全面综述了制造植物基脂肪模拟物的最新进展。然后，从植物基脂肪模拟物的可印刷性开始，介绍了食品 3D 打印技术和植物基脂肪模拟物的打印特性。接下来，讨论了调整植物基脂肪模拟物的打印稳定性以提高其可塑性和保真度的策略。最后，讨论了挤出 3D 打印技术制备的植物基脂肪模拟物在肉类产品、烘焙食品、巧克力和充气食品中的应用前景和局限性，为扩大 3D 打印在减脂健康食品领域的应用提供了参考。
