Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties
Year: 2025
Type: article
Abstract: Inulin is a prebiotic and an effective texture modifier for emulsion gels, offering considerable commercial value for consumers whose chewing ability changes. This study evaluated the influence of inulin on print precision, structural integrity, and sensory quality of 3D-printed emulsion gels. An inulin-based emulsion gel with desirable texture and freezing stability across −18 °C to 25 °C was successfully developed. Rheological analysis showed a pronounced increase in elasticity with increasing inulin content. In frequency scanning, G′ rose from 2.99 × 10 3 Pa (6.7 % inulin) to 1.08 × 10 4 Pa (20 % inulin), while oscillation scanning showed a rise from 2.27 × 10 3 Pa to 7.18 × 10 3 Pa. Frequency and thixotropy tests revealed that salt-free gels exhibited the highest G′ and viscosity. Temperature scanning showed peak moduli at −18 °C (G′ = 2.44 × 10 6 Pa; G″ = 1.09 × 10 6 Pa). Notably, G′ in 20 % inulin gels declined only 65 % after thawing, compared to 76 % in 6.7 % gels, confirming better freeze–thaw stability. Electronic-nose detection and sensory evaluation indicated that higher inulin levels diminished the characteristic camellia-oil odor. Correlation analysis demonstrated that hardness was inversely related to fatty and smooth sensory attributes, highlighting the predictive value of instrumental measurements for sensory texture in 3D-printed foods. • Inulin improved 3D printability, texture, and reduces camellia oil odor in emulsion gels. • Inulin enhanced rheological properties and strengthens the structure of 3D-printed emulsion gels. • Combined sensory–instrumental analysis revealed inulin's impact and offers a reference for evaluating 3D-printed gels.
Source: Current Research in Food Science
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,170
OpenAlex ID: W4412934646