Sweet Science: How Biotechnology is Shaping the Future of Edible 3D Printing
Keywords:
sweet, 3D printing edible decorationAbstract
Biotechnology plays an important role in developing sugars and sugar substitutes used in 3D printing edible decorations. Traditional sugar, derived from cane or beet, is being increasingly supplemented with biotechnologically engineered alternatives that offer improved functionality, sustainability, and customization for 3D food printing. Through microbial fermentation, biotechnology enables the production of sugar substitutes like erythritol, xylitol, and isomalt, which are ideal for printing due to their unique properties such as lower melting points, enhanced stability, and resistance to crystallization. Enzymatic modifications further refine sugars' texture, viscosity, and crystallization behaviour, optimizing them for precise printing and creating smoother, more intricate edible designs. Additionally, biotechnology facilitates the development of biodegradable and eco-friendly sugar-based materials, addressing concerns about food waste and environmental sustainability. Fortified sugars and biopolymers are also engineered and transformed to incorporate health benefits, such as added fibre, vitamins, and probiotics, opening new possibilities for functional, personalized food prints. Overall, biotechnology is not only improving the quality and versatility of sugar in 3D food printing, but also enabling the creation of more sustainable, customized, and health-conscious edible decorations that push the boundaries of culinary artistry.
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