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Annual Review of Food Science and Technology

Volume 16, 2025

Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods

  • Xiyue Liu1, Yanpeng Cheng1, Tiexin Sun1, Yi Lu2, Siqi Huan1, Shouxin Liu1, Wei Li1, Zhiguo Li1, Yang Liu1, Orlando J. Rojas2,3,4, David Julian McClements5 and Long Bai1,*
  • 1Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, China; email: [email protected] 2Bioproducts Institute, Department of Chemical and Biological Engineering, The University of British Columbia, Vancouver, British Columbia, Canada 3Department of Chemistry, The University of British Columbia, Vancouver, British Columbia, Canada 4Department of Wood Science, The University of British Columbia, Vancouver, British Columbia, Canada 5Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA; email: [email protected]
    * April 16, 1988–August 5, 2024
  • Vol. 16:63-79 (Volume publication date April 2025)
  • First published as a Review in Advance on February 03, 2025
  • Copyright © 2025 by the author(s).
    This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See credit lines of images or other third-party material in this article for license information.

Abstract

3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially to tailor consumer preferences. Consequently, plant-derived edible inks for additive manufacturing have emerged as suitable options, including emulsion gels (or emulgels). These gels can be formulated entirely from plant-derived lipids, proteins, polysaccharides, and/or other ingredients to form complex fluids that belong to the category of soft matter. This review summarizes the most recent advances in the areas of formation, structuring, properties, and applications of plant-based emulsion gels for 3D-printed food. These semisolid materials can be extruded to the set or solidified into structures with predesigned shapes, fidelity, and sensory attributes across the senses (taste, smell, sight, and touch) along with nutrition values. Emulsion gels can be formed by either solely gelling the continuous phase or combining this process with the formation of a particle network through aggregation and close packing. The current challenges facing the development of edible inks using plant-based materials are critically discussed to stimulate further advances in the rapidly growing field of personalized 3D-printed foods.

Keyword(s): 3D printing, additive manufacturing, customized foods, food emulsion gels, plant-based materials
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2025-04-28
2025-06-18
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/content/journals/10.1146/annurev-food-111523-121736
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Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
Annual Review of Food Science and Technology 16, 63 (2025); https://doi.org/10.1146/annurev-food-111523-121736
/content/journals/10.1146/annurev-food-111523-121736
/content/journals/10.1146/annurev-food-111523-121736
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