将以下文字翻译成英文食品3D打印是一种将食品以分层数字化的方式构建的新颖食品生产方法。它可以满足人们在健康、年龄和职业等方面的个性化需求。食品3D打印具有独特而精致的形状可以提高公众的兴趣。未来由于其个性化和快速制造等特点食品3D打印将成为食品加工的重要趋势。乳液是一种用于食品领域的脂溶性营养物质、微生素和其他微量元素的运输体系。高内相乳液可以替代蛋黄酱和部分氢化植物油。它具有良好的自支撑和剪切稀

3D food printing is a novel food production method that constructs food in a layered digitalized manner. It can meet personalized needs in terms of health, age, and occupation. 3D printed food has unique and delicate shapes, which can increase public interest. In the future, due to its characteristics of personalization and rapid manufacturing, 3D food printing will become an important trend in food processing.

Emulsion is a carrier system for liposoluble nutrients, vitamins, and other trace elements in the food field. High internal phase emulsion can replace mayonnaise and partially hydrogenated vegetable oil. It has good self-supporting and shear dilution rheological behavior, meeting the requirements of 3D printing materials.

Based on these characteristics, this chapter selects PP-EGCG covalent composite particles with an EGCG/PP mass ratio of 0.2, and studies the influence of its concentration on the morphology, moisture distribution, and rheological properties of high internal phase emulsion. Furthermore, by using high internal phase emulsion as the printing material, 3D printed products are prepared, and the influence of PP-EGCG covalent composite particle concentration on the structural and textural properties of 3D printed products is explored. This helps expand the application of 3D food printing materials and promotes the development of 3D food printing