Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications

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. © 2024 Elsevier Ltd