3D Printing Technology for Plant Based Meat

A method for preparing a protein/cellulose mixture ink for 3D printing that addresses the limitations of traditional pea protein-based inks. The method combines pea protein with soybean dietary fiber, xanthan gum, and water in a controlled process to create a stable and printable ink. The soybean fiber enhances the protein's mechanical strength and self-supporting properties, while xanthan gum further improves the ink's flow characteristics. The resulting ink maintains its printing performance and maintains the 3D printed product's shape, making it suitable for food 3D printing applications.

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Soy protein gel system for 3D printing that improves printability, stability, accuracy, and flavor compared to using soy protein alone. The system uses soy protein isolate along with ingredients like gluten powder, tapioca starch, soy dietary fiber, soybean oil, and water. The optimized formulation allows 3D printed soy protein products with a smooth surface, intact shape, good texture, and flavor similar to meat.

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Plant-based artificial meat with enhanced flavor stability and texture through a novel combination of modified bacterial cellulose and gel microspheres. The modified bacterial cellulose reduces hardness while maintaining viscoelastic properties, while gel microspheres are coated with carrageenan to enhance flavor penetration. The combination of these components enables the artificial meat to achieve a more natural texture and flavor profile compared to traditional plant-based meat alternatives.

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A method to improve the texture and taste of plant-based protein meat by using a specific combination of ingredients and processing steps. The method involves using pea protein and gluten as the protein sources, along with glutamine transaminase as a cross-linking enzyme. The ingredients are mixed and extruded at high moisture and temperature to destroy and recombine the protein structure, forming a layered fiber structure similar to meat. This provides a more realistic texture and taste compared to conventional plant-based meat products.

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Preparation method for plant-based bionic chicken breast that aims to replicate the taste, texture, and chewing experience of real chicken meat. The method involves processing soybean protein using a unique dry extrusion technique to create a bionic fiber structure. The process includes steps like blending soy protein, heating it, extruding it, and cooling it to form the fiber structure. This results in a low moisture, high protein, meat-like product with visible fibers and improved taste compared to conventional plant meat.

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A method for preparing plant-based meat fibers through cross-linking and water washing that enhances protein content while overcoming electrospinning's water sensitivity issue. The process involves mixing plant proteins with carriers, spinning the composite to form fibers, and then chemically cross-linking the proteins to stabilize the structure. The cross-linked fibers are then washed with water to remove the carrier, resulting in high-quality protein-rich fibers suitable for meat production.

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Three-dimensional fiber structures that confine bioactive materials in the fiber layers of food products, particularly in meat alternatives. The structures incorporate plant-based proteins and unsaturated oils, encapsulated in a controlled emulsion, to produce meat-like nanofibers with enhanced nutritional and sensory properties. The emulsion formulation enables stable nanodroplets of oil within the fiber structure, while myoglobin and other proteins provide iron and color. The fiber architecture includes a hierarchical structure with fat content, featuring edible compounds rich in amino acids and polysaccharides. The structures can be produced using a centrifugal spinning process, enabling the creation of complex fiber architectures that mimic meat's texture and properties.

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3D printing meat substitutes with realistic texture using suspension printing technology. The method involves printing edible muscle ink in a fat suspension medium to create 3D structures that mimic meat. The fat suspension provides support and structure while the muscle ink forms the fibered texture. The fat melts during cooking for a similar mouthfeel to real meat. The printing process involves generating fiber paths, adjusting print parameters, and post-processing to replicate meat texture.

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A method for preparing 3D printed food using plant polysaccharides like pea starch that have poor molding properties. The method involves adding cellulose nanofibers derived from sources like sugarcane to the plant polysaccharide suspension. This allows the suspension to thicken and gel, making it suitable for 3D printing. The resulting printed food has improved texture and moldability compared to pure plant polysaccharide suspensions.

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Plant-based artificial meat that replicates the texture and structure of meat through a novel preparation method. The artificial meat combines a protein fiber skeleton with a fat phase, where the protein fibers are formed by freezing a protein gel and then fried and dried. This unique structure combines the texture of meat with the fat content, achieving a meat-like texture without the need for animal-derived ingredients. The protein fibers are derived from plant-based sources such as soybeans or wheat and are reinforced with a proprietary coagulant. This innovative approach enables the production of meat-like products with superior texture and structure compared to traditional plant-based alternatives.

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Label-friendly binding system for vegetable-based meat substitutes that replaces synthetic binders like methylcellulose. The system uses a combination of high gel strength proteins and cold-thickening polysaccharides to bind vegetable protein particles for making meat analogues. This allows shaping and processing the substitutes without synthetic additives. The proteins and polysaccharides provide viscosity, processability, and heating response similar to methylcellulose. The vegetable-based binding system enables making meat substitutes with cleaner labels by avoiding synthetic binders.

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Automated production of plant-based meat using a specialized equipment setup with extrusion, cooling, 3D printing, and emulsion injection steps. The equipment includes an extrusion mechanism, cooling mechanism, 3D printing mechanism, and emulsion injection mechanism. The extrusion mechanism squeezes the plant protein raw material into a shape. The cooling mechanism cools and shapes the extruded material into a semi-finished product. The 3D printing mechanism further shapes the semi-finished product into a specific form. The emulsion injection mechanism injects fat-like emulsion into the final product. The equipment is controlled by an industrial control device.

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Artificial fiber meat with a texture and taste similar to real meat. The meat alternative is made using a specific vegetable protein composition and spinning process. The fibers of the meat alternative contain 45-95% vegetable protein (15-165 kDa molecular weight range) and 15-35% alginate. This composition allows the meat alternative to have a protein content similar to real meat. Spinning the protein solution with alginate improves its spinnability for fiber formation. The resulting fibers have diameters of 20-60 microns to mimic meat texture. An adhesive like papain between the fibers further enhances the meat-like texture.

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Preparing dietary fiber plant-based meat using 3D printing to create a product with better texture and nutritional properties compared to conventional plant-based meats. The method involves preparing insoluble dietary fiber from plant sources using enzymes to remove fat, starch, and protein. This fiber is then added to a plant-based meat mixture containing protein isolates. The mixture is 3D printed to shape the meat, and enzymes are used to crosslink the proteins and enhance gel properties. The fiber strengthens nutrition and digestion. The printed meat is then further reacted to improve flavor and texture.

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Vegetable meat alternative produced through 3D printing that replicates the texture and taste of meat, with enhanced nutritional properties. The innovative dough composition combines soybean and wheat protein extracts with essential amino acids, creating a protein-rich and bioactive matrix that mimics the structure and function of animal-derived meat. The dough can be formulated to incorporate plant-based antioxidants and immune-boosting compounds, making it a game-changer for meat substitutes that not only replicate texture but also provide immune system benefits.

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3D printing of meat using a composition with added yeast protein powder to improve printability, accuracy, stability, and smoothness compared to regular meat. The composition contains minced meat as a base and thalline yeast protein powder. The yeast protein enhances the rheological properties of the minced meat, making it printable. It also improves water holding capacity and nutritional content of the printed product. The yeast protein acts as a nutritional enhancer and stabilizer for the meat paste.

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Artificial meat made from plant proteins that closely resembles the texture, flavor, and appearance of animal meat. The artificial meat composition contains vegetable proteins like soy, wheat, almond, mushroom, potato, or pumpkin protein, along with gluten, starch, moisture, and a protein crosslinking agent. The mixture is reacted to bind and form a microfiber structure. Oil is added and both components are extruded separately through small nozzles to create a layered artificial meat with a texture similar to real meat.

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A vegetable protein meat production system that uses a specialized 3D printing process to create vegetable protein meats with improved texture and flavor. The system has three main components: a pretreatment device, a mixing device, and a 3D printing device. The pretreatment device mixes and shears the protein solution. The mixing device further mixes and adds auxiliary materials. The 3D printing device extrudes and prints the protein mixture into vegetable protein meat shapes using specialized nozzles with cooling and gel channels. This allows precise 3D printing of vegetable protein meats with better texture and adhesion compared to traditional extrusion methods.

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A vegetable protein-based simulated meat product with improved texture and taste compared to existing vegetarian meat alternatives. The product uses a specific blend of vegetable protein, binders, and processing techniques to mimic the texture and mouthfeel of meat. The vegetable protein base is made from soybean drawing protein. The binders include hydrocolloids like CMC, carrageenan, and transglutaminase. The processing involves low temperature treatment, pre-cooking, and cross-linking to improve water-holding, elasticity, and texture. This vegetable protein-based simulated meat has better texture, juiciness, and chewiness compared to conventional vegetarian meat substitutes.

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Processing soy protein isolate into plant-based chicken fiber food using twin-screw extrusion. The process involves fermenting starch, crosslinking it with sodium trimetaphosphate, gelatinizing it with calcium chloride, and mixing it with enzymolysed soy protein, wheat protein, low-temperature soybean meal, and soy oil. The twin-screw extrusion forms high-moisture chicken-like fibers with good taste and texture.

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