Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their...