Investigation on the printability of integrated with hydrocolloids as edible inks for extrusion-based 3D printing.

() is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in is rarely studied. In this work, kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed -based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s. This work promotes maximum resource utilization of and provides a reference for the exploitation of 3D food printing in nuts.