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Creating surimi-beef gel heterostructures via continuous switching 3D printing for programmable food texture
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DOI：10.1080/17452759.2026.2706322.png)
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Abstract
En 中文
To enhance the customisation capability of 3D food printing, this study leveraged continuous switching 3D printing and the surimi and beef gels to investigate the mechanism by which soft–hard gel heterostructures influence texture attributes and establish a programmable textural strategy. First, the relationship between the printing process and the consistency of two-phase filaments was examined. Hydrodynamic analysis revealed that the viscoelasticity and the interaction during switching contributed to a reduction in extrusion velocity. Consequently, a variable speed printing strategy was implemented to ensure uniform line width. A patterned printing mode was then employed to precisely control the spatial arrangement of the two slurries, enabling accurate printing of soft-hard gel heterostructures. Furthermore, using voxel structures with varying unit sizes of soft and hard gels as a model system, the influence of gel spatial distribution on texture was studied. Simulation analysis identified that the preferential deformation of soft gel, the skeletal effect of hard gel, and the role of spatial connectivity determine mechanical and textural properties. Based on these insights, interlayer and helix structures were designed to program texture. These architectures endowed the printed products with textural enhancements such as a soft-followed-by-hard texture and improved elasticity.
Keywords:
3D Food printing
mechanical differences
spatial design
personalised texture
biomimetic manufacturing
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