To provide a new strategy for the development of natural-based 3D printing food inks, this study constructed a composite emulsion system using myofibrillar protein (MP), gallic acid (GA), and xanthan gum (XG), and investigated the regulatory mechanism of XG at different mass fractions (0%-1.2%) on the microstructure, rheological properties, and printing performance of the emulsion.Techniques including particle size analysis, low-field nuclear magnetic resonance zeta-potential measurement, and rheological tests were employed to characterize the system properties, while 3D printing molding experiments were conducted to verify the application effect of the ink.Results showed that MP, GA, and XG formed stable complexes.With the increase in XG mass fraction, the emulsion particle size decreased from 78.11 μm to 12.42 μm, the absolute value of Zeta potential increased to 42.02 mV, and the particle size distribution became more uniform.Rheological tests indicated that all emulsions exhibited typical shear-thinning behavior;an appropriate amount of XG could synergistically enhance the elastic modulus (G′) and viscous modulus (G″) of the system, with G′ consistently greater than G″, demonstrating solid-like behavior dominated by elasticity.When the XG mass fraction was 0.9%, the storage modulus and loss modulus of the emulsion reached the optimal balance.Evaluation results of 3D printing performance showed that the emulsion at this mass fraction had the best molding accuracy and structural stability, with the printing height of the cylindrical model reaching 99.99% of the designed value without collapse or deformation;meanwhile, the emulsion maintained good stability under freeze-thaw cycles and low-temperature storage conditions.This study clarifies the regulatory mechanism of XG on MP-GA emulsions, provides a theoretical basis for the development of natural-based and high-performance 3D printing food inks, and the optimized formula offers ideas for the production of personalized nutritional foods.
YAO Xinyu
,
LIU Yuanyuan
,
BI Shenghui
,
MA Jingchun
,
HUANG Yujia
,
ZHU Qiujin
. Myofibrillar protein/gallic acid complex-stabilized high internal phase Pickering emulsions:Effect of xanthan gum on rheological properties and 3D printing adaptability[J]. Food and Fermentation Industries, 2026
, 52(9)
: 164
-172
.
DOI: 10.13995/j.cnki.11-1802/ts.045212
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