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.