Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics / Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Department of Chemical Engineering, Research Center for High Performance Polymer and Composite Systems (CREPEC), Polytechnique Montréal, 2900 Boulevard Edouard Montpetit, Montréal, Québec H3T 1J4, Canada.
Food Chem. 2025 Feb 1;464(Pt 3):141813. doi: 10.1016/j.foodchem.2024.141813. Epub 2024 Oct 28.
The growing popularity of three-dimensional (3D) food printing has highlighted the need for suitable printable materials. This study explores the impact of xanthan gum on octenyl succinic anhydride (OSA) starch-stabilized High Internal Phase Emulsions (HIPEs) for 3D food printing applications. Xanthan gum was added to increase the viscosity of the continuous phase, which helps to slow down the movement and reduce the collision of emulsion droplets. The enhanced rheological properties resulting from the addition of xanthan gum enabled the successful use of OSA-based HIPEs in 3D printing. The formulation containing 0.3 wt% xanthan gum produced accurately detailed printed scaffolds. Furthermore, the study demonstrates improved thermal stability of β-carotene when encapsulated within these HIPEs. These findings provide comprehensive guidelines for formulating starch HIPE inks, presenting a promising method for incorporating diverse hydrophobic molecules in 3D food printing applications.
三维（3D）食品打印的日益普及凸显了对合适可打印材料的需求。本研究探讨了黄原胶对辛烯基琥珀酸酐（OSA）淀粉稳定的高内相乳液（HIPE）在 3D 食品打印应用中的影响。添加黄原胶是为了增加连续相的粘度，这有助于减缓乳液液滴的运动和减少碰撞。添加黄原胶后增强的流变性能使得基于 OSA 的 HIPE 能够成功用于 3D 打印。含有 0.3wt%黄原胶的配方可精确打印出细节丰富的支架。此外，该研究还证明了β-胡萝卜素在这些 HIPE 中包埋时的热稳定性得到了提高。这些发现为制定淀粉 HIPE 油墨提供了全面的指导方针，为在 3D 食品打印应用中结合各种疏水分子提供了一种有前途的方法。
