来自郑安格大学中国，已经开发了许多新的可食用植物性凝胶材料，可用于3D印刷肉类食品。
3D可打印的肉类替代品包含大豆蛋白，豌豆蛋白和小麦麸质等成分，具有无关的健康和可持续性成本的真实肉的营养价值。有趣的是，最成功的配方还以可可黄油为特征，是从可可豆中提取的脂肪。
The team investigated the effects of protein, starch, and sodium alginate on the extrudability and printing accuracy of the materials, reporting the results inACS Food Science & Technology.
3D打印和植物性肉类替代品
那么为什么3D首先打印食物呢？3D打印食品可能会引起个性化的餐点，因为该技术提供了必要的控制，以仔细选择我们在特定餐食中想要的蛋白质，糖，维生素和矿物质的含量。尽管这对于居住在21世纪的普通人来说似乎是不必要的，但这些能力对于那些有特殊饮食要求的人，在偏远地区和老年人中服役的人仍然有用。
随着可持续性，动物伦理和健康饮食等主题在主流媒体中获得突出，我们还看到了植物性肉类替代品的可用性巨大。
This ‘fake meat’ revolution tends to rely on components such as soybeans, wheat, or peas in order to maintain the texture and nutrients of the real thing. Soy, in particular, provides an excellent source of protein, all while eliminating the cholesterol and saturated fats found in most conventional red meats.
郑安格团队希望将这些世界结合起来，将3D印刷的个性化好处与肉类替代品的健康和可持续性优势融合在一起。
Cocoa butter, Tween-80, and sodium alginate
开始实验，科学家最初制定了几种大豆和基于小麦的凝胶，用于3D打印。根据其可打印性和最终结构完整性（它们保持形状的状态）评估混合物。
The results of the study showed that adding appropriate amounts of cocoa butter, Tween-80 (an emulsifier), and sodium alginate were essential when it came to achieving a superior 3D printing performance.
The Tween-80 and sodium alginate were crucial for controlling the texture of the gels. The heat-sensitive cocoa butter, on the other hand, proved useful in providing fluidity during the high-temperature printing process, making the gels more extrudable. The ingredient also provided solidity when back at room temperature, allowing the printed structures to better maintain their shapes.
Naturally, the gluten and soy-based gels were unsuitable for individuals with allergies to those ingredients, so a number of pea-based 3D printing materials were also developed. Unfortunately, the team found these alternatives to be too soft to print but still believed the work helped to validate a new approach to developing plant-based meat alternatives.
尽管它起步阶段，但已经有几家公司在食品3D打印空间中经营。本月早些时候重新定义肉rolled out its新的基于植物的3D印刷肉类产品系列到整个欧洲的高端餐厅。有launched its New-Meat range to selected restaurants据报道，在今年早些时候，该公司的最新里程碑是高端餐厅首次提供基于植物的整体切割，作为其菜单的一部分。
Elsewhere,Meatech, an Israeli food technology firm focused on 3D bioprinting real meat products, recently printed a3.67盎司（104克）栽培牛排在以色列内斯Ziona的实验室。牛排转移齿轮，完全由真实的脂肪和肌肉细胞组成，这意味着它不依赖于任何无肉类的替代品，例如大豆或豌豆蛋白。
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特色图像显示了3D印刷的“假肉”结构，其中包括大豆，小麦和可可黄油。照片通过千江大学.
