Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties

Plant oil body-based emulsion gels as 3D printing inks with unique structures and mechanical properties hold great prospects in dysphagia-friendly foods. This study investigates the rheological properties and 3D printing characteristics of heated sesame oil body (HSOB)-based inks by blending three different anionic polysaccharides: κ-carrageenan (κ-GC), xanthan gum (XG), and gum arabic (GA). The influence of polysaccharide types on ink printing performance, rheological properties, microstructure, and moisture distribution was analyzed. The results indicate that κ-GC-HSOB ink exhibits excellent dimensional accuracy, self-supporting ability, smooth surface finish, and minimal defects. In contrast, XG-HSOB and GA-HSOB inks display rougher surface textures, structural collapse, and oil discharge. IDDSI experiments classified HSOB and GA-HSOB as Level 4 dysphagia foods, while κ-GC-HSOB and XG-HSOB were classified as Level 5. Overall, this study elucidates how different anionic polysaccharides enhance the 3D printing characteristics of HSOB-based inks, highlighting their potential for developing dysphagia-friendly food. • Compared the microstructures of heated sesame oil body (HSOB) with different polysaccharides. • Incorporation of polysaccharides enhanced the viscosity and shear-thinning ability of inks. • κ-carrageenan (κ-GC)-HSOB ink has exceptional printing accuracy and self-supporting capabilities. • κ-GC-HSOB was formed by hydrophobic interactions, hydrogen bonding, and disulfide bonds. • κ-GC improved texture of HSOB, effectively modulating swallowing properties.