Hydrocolloid-Mediated Modulation of Textural and Physicochemical Properties in 3D-Printed Soy-Based Meat Analogues

Three-dimensional (3D) printing enables the development of plant-based meat analogues with tailored textures; however, achieving adequate structural stability for texture-modified foods remains challenging. This study investigated the effects of guar gum, sodium alginate, and xanthan gum (1–2%, w/w) on the apparent viscosity, physicochemical, and textural properties of extrusion-based 3D-printed soy-based meat (SBM). Hydrocolloid incorporation significantly influenced apparent viscosity, dimensional stability, color, and texture, with 2% xanthan gum exhibiting the highest apparent viscosity and superior structural stability after printing and steaming. All samples maintained approximately 16% protein content and stable moisture after thermal processing. Fourier transform infrared spectroscopy indicated no major covalent structural modifications following hydrocolloid incorporation. All samples exhibited textural characteristics consistent with the International Dysphagia Diet Standardization Initiative (IDDSI) Level 7 (Easy-to-Chew) descriptors under the experimental conditions. Overall, xanthan gum provided the greatest improvement in the structural and textural properties of 3D-printed SBM.