Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects

Abstract As a distinctive biphasic gel system, bigel elaborately combines the advantages of hydrogels and oleogels, exhibiting excellent amphiphilicity, softness, and high biocompatibility. Bigel also possesses a certain degree of plasticity and mechanical strength, thereby offering a broad application prospect in the realm of food 3D printing. This article begins with a comprehensive overview of the structural composition of food bigel and the influencing factors, discussing their feasibility and current practical applications of bigel inks in food 3D printing. Specifically, the oleogel phase and the hydrogel phase of the bigel collaborate to construct a gel network with superior physical stability and rheological properties, making it an ideal 3D printing ink. In the realm of food technology, 3D‐printed bigels serve a versatile role not only as carriers for functional ingredients but also as eco‐friendly substitutes for plastic fats, as specialized formulations for dysphagia‐friendly diets, and as innovations in smart food packaging systems. Future research could further exploit the unique functional advantages of bigels by optimizing the gel phase formation process, overall design, and the substances they encapsulate, as well as employing derivative printing techniques. This could provide innovative solutions for the development of new food resources in the future.