3D printing emulsion gel food capable of promoting zeaxanthine absorption and easy to swallow and preparation method of 3D printing emulsion gel food

Abstract

The invention discloses a preparation method of zeaxanthine absorption-promoting easy-to-swallow 3D printing emulsion gel food, which comprises the following steps: preparing a water phase: dispersing whey protein isolate in distilled water, carrying out magnetic stirring, cooling after stirring, and standing overnight to obtain a whey protein dispersion; preparing an oil phase: adding zeaxanthine with the mass-volume percentage of 0.1% into medium-chain triglyceride oil, and sequentially carrying out homogenization treatment and ultrasonic homogenization treatment; a mixing process: adjusting the pH value of the whey protein dispersion to 7.0, dividing the whey protein dispersion into four groups, sequentially adding 0.2-0.8% by mass of carrageenan, carrying out homogenization treatment, dividing the pretreated triglyceride oil mixture into four parts, sequentially adding the four parts, and respectively carrying out homogenization treatment again; and heating the obtained sample, rapidly cooling the sample in an ice-water bath to room temperature, and storing the sample at 4 DEG C for 24 hours to form gel. The invention also provides a 3D printing emulsion gel food capable of absorbing zeaxanthine and easy to swallow.

Description

Technical Field

[0001] This invention relates to a 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow, and its preparation method, belonging to the field of functional foods. Background Technology

[0002] With the accelerating aging of the global population, maintaining the quality of life and independent living ability of the elderly has become a major social challenge. Among these challenges, age-related sarcopenia (SM) has attracted significant attention due to its high prevalence and severe impact on the mobility and metabolic health of the elderly. The pathophysiological process of sarcopenia is closely related to persistent oxidative stress damage in skeletal muscle, mitochondrial dysfunction, and an imbalance between protein synthesis and degradation. In recent years, nutritional intervention has been proven to be one of the key strategies for preventing and treating muscle aging, and researchers are working to find functional factors that can effectively combat oxidative damage to skeletal muscle. Against this backdrop, zeaxanthin, as a potent dietary carotenoid antioxidant, is increasingly demonstrating its potential value. Studies have shown that zeaxanthin can effectively neutralize excess reactive oxygen species in muscle tissue, regulate oxidative stress signaling pathways, and may delay age-related loss of muscle mass and strength by protecting mitochondrial function, thus providing a new nutritional intervention pathway for the prevention and treatment of sarcopenia.

[0003] However, despite the significant potential of zeaxanthin in alleviating muscle aging, its effectiveness in practical applications is limited by two key factors. First, the inherent fat solubility of zeaxanthin makes its absorption in the human body heavily reliant on efficient lipid delivery systems. Traditional supplement forms or ordinary foods lack an optimized lipid environment, resulting in extremely poor bioavailability of zeaxanthin, with a large amount of active ingredients being excreted without absorption, making it difficult to achieve effective concentrations in target tissues. Second, the widespread swallowing difficulties among the elderly pose significant intake barriers and safety risks with conventional solid tablets, capsules, or coarse-textured foods, while simple liquid formulations cannot simultaneously achieve physical stability, sensory appeal, and texture customization tailored to individual needs. Although emerging emulsion gels and 3D printing technologies offer hope for developing personalized foods for the elderly, existing technologies struggle to simultaneously meet the stringent requirements of printability and swallowing safety in the carrier system, along with the efficient encapsulation and targeted delivery of high-value fat-soluble nutrients like zeaxanthin. Therefore, developing an innovative delivery system that can synergistically solve the challenges across the entire chain from precise processing and safe swallowing to efficient absorption is of paramount importance for translating the theoretical potential of zeaxanthin in combating muscle aging into tangible clinical nutritional benefits. Summary of the Invention

[0004] This invention designs and develops a method for preparing 3D-printed emulsion gel foods that promote zeaxanthin absorption and are easy to swallow, enabling the encapsulation and targeted delivery of zeaxanthin.

[0005] This invention also designed and developed a 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow, which can synergistically solve the problems of processing, safe swallowing and efficient absorption of products containing zeaxanthin.

[0006] The technical solution provided by this invention is as follows:

[0007] A 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow includes:

[0008] Preparation of aqueous phase: Disperse whey protein isolate in distilled water and stir magnetically. After stirring, cool and let stand overnight to obtain whey protein dispersion;

[0009] Preparation of the oil phase: After adding 0.1% (w / v) of zeaxanthin to the medium-chain triglyceride oil, the oil was subjected to homogenization and ultrasonic homogenization in sequence to complete the pretreatment.

[0010] Mixing process: Adjust the pH of the whey protein dispersion to 7.0, divide it into 4 groups, and add carrageenan in the following order: 0.2%, 0.4%, 0.6%, and 0.8% by mass. Then perform the first homogenization treatment. After that, divide the pretreated triglyceride oil mixture into 4 parts and add them in the same order. Then perform the second homogenization treatment on each of them.

[0011] The obtained sample was heated and then rapidly cooled to room temperature in an ice-water bath, and stored at 4°C for 24 hours to form a gel.

[0012] Preferably, the whey protein dispersion contains 4% whey protein by mass and 60% medium-chain triglyceride oil by mass.

[0013] Preferably, during the preparation of the aqueous phase, the mixture is magnetically stirred at 25°C for 2 hours and cooled at 4°C.

[0014] Preferably, during the preparation of the oil phase, the homogenizer rotates at 10,000 rpm for 3 minutes, and the ultrasonic homogenization process takes 30 minutes.

[0015] Preferably, during the mixing process, the first homogenization treatment takes 3 minutes and the homogenizer speed is 10,000 rpm, the second homogenization treatment takes 4 minutes, and the sample after homogenization is heated at 90°C for 30 minutes.

[0016] A 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow is prepared using the aforementioned method for preparing a 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow.

[0017] The beneficial effects of this invention are as follows: This invention provides a 3D-printed emulsion gel food and its preparation method specifically designed for the nutritional and swallowing needs of the elderly. By constructing a stable emulsion gel with a whey protein-carrageenan composite system as the continuous phase and medium-chain triglyceride (MCT) oil loaded with zeaxanthin as the dispersed phase, a unique "protein-polysaccharide-oil" three-phase composite structure is formed. At the microscopic level, this structure forms a gel network with sustained-release function through intermolecular forces, effectively encapsulating and protecting zeaxanthin, prolonging its retention and release time in the gastrointestinal tract. Simultaneously, the MCT oil used not only serves as an excellent carrier for zeaxanthin, but its rapid metabolic properties also promote bile secretion, thereby significantly improving the absorption impairment of fat-soluble nutrients caused by decreased digestive function in the elderly.

[0018] In terms of texture and molding, this invention achieves a suitable porous structure and viscoelasticity in the gel network through precise control of the protein-to-polysaccharide ratio. This material exhibits excellent shear-thinning behavior, ensuring smooth extrusion during 3D printing and rapid structural recovery after printing, enabling high-precision molding of complex shapes. The resulting product is soft and elastic, easily deformable and non-adhesive in the oral cavity, fully meeting the requirements of the International Dietary Standards for Dysphagia (IDDSI) for easily swallowable foods, fundamentally solving the problems of rigid texture and poor swallowing safety of traditional molded foods. Attached Figure Description

[0019] Figure 1 This is a schematic diagram illustrating the effect of different carrageenans on the gelation sites of Zeta emulsions as described in this invention.

[0020] Figure 2(a) is a schematic diagram of the rheological analysis of the emulsion gels with different carrageenan concentrations described in this invention at 25°C.

[0021] Figure 2(b) is a scanning test image of the emulsion gel with different carrageenan concentrations described in this invention.

[0022] Figure 3 This is a 3D printed image of zeaxanthin with different concentrations of carrageenan in a localized area, as described in this invention.

[0023] Figure 4 This is a test diagram of the International Dietary Standardization Initiative for Dysphagia (IDDSI) for emulsion gels with different carrageenan contents as described in this invention.

[0024] Figure 5 This is a schematic diagram showing the encapsulation efficiency of emulsion gels with different carrageenan contents as described in this invention.

[0025] Figure 6 This is a schematic diagram illustrating the bioaccessibility of emulsion gels with different carrageenan contents as described in this invention. Detailed Implementation

[0026] The present invention will now be described in further detail with reference to the accompanying drawings, so that those skilled in the art can implement it based on the description.

[0027] like Figure 1-6 As shown, this invention provides a method for preparing a 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow. The method uses a whey protein-carrageenan composite system as the aqueous phase and a zeaxanthin-loaded medium-chain triglyceride oil as the oil phase to construct an emulsion gel, forming a unique stable three-phase structure of "protein-polysaccharide-oil," comprising:

[0028] Preparation of aqueous phase: Whey protein isolate (WPI) was dispersed in distilled water and magnetically stirred at 25°C for 2 hours. After stirring, it was cooled at 4°C and allowed to stand overnight to achieve full hydration and obtain whey protein dispersion.

[0029] Preparation of the oil phase: After adding 0.1% zeaxanthin to the medium chain triglyceride (MCT) oil, the oil was homogenized for the first time at a speed of 10,000 rpm for 3 min, followed by ultrasonic homogenization for 30 min to complete the pretreatment.

[0030] The pH of the whey protein isolate dispersion was adjusted to 7.0, and it was divided into 4 groups. Carrageenan (kg) was added sequentially at a mass / volume percentage of 0.2%, 0.4%, 0.6%, and 0.8%. The mixtures of the 4 groups were homogenized together with the WPI dispersion at 10,000 rpm for 3 min. After that, the pretreated triglyceride oil mixture was divided into 4 portions and added to the mixture sequentially. The mixtures were then homogenized again under the same shear conditions for 4 min.

[0031] The homogenized sample was heated at 90°C for 30 min and then rapidly cooled to room temperature in an ice-water bath. Finally, it was stored at 4°C for 24 h to form a gel.

[0032] The obtained samples are collectively referred to as ZEA-KG emulsion gels, and named according to the amount of KG added as ZEA-0.2%KG, ZEA-0.4%KG, ZEA-0.6%KG and ZEA-0.8%KG respectively.

[0033] The four groups of samples were placed into separate capped transparent glass vials and allowed to equilibrate at room temperature. After tightening the caps, the vials were completely inverted, and the state of the samples was observed for one minute. If the samples maintained their shape completely in the inverted state, without flowing or dripping, and without liquid flow marks on the vial walls, it can be preliminarily determined that they have lost their fluidity and formed a self-supporting gel network structure. Conversely, if the samples flowed, dripped, or visibly slipped, it indicates that gel formation was unsuccessful.

[0034] Without the addition of carrageenan, the WPI-MCT system, stabilized solely by whey protein and lacking the support of the carrageenan network, cannot form a strong composite gel after heat treatment. Its structural strength is insufficient to maintain the three-dimensional network, and when inverted, it exhibits structural collapse of a weak protein gel or directly manifests as a viscoelastic fluid with a high internal phase, resulting in flow.

[0035] Example 1,

[0036] Particle size and potential tests were performed.

[0037] The WPI-KG series samples were dispersed in deionized water and uniformly mixed by shaking, with a dilution factor of 100-fold. Subsequently, the diluted emulsion samples were characterized using a Zeta potential analyzer at a constant temperature of 25°C. The stability of the emulsion was assessed by measuring the Zeta potential. Under the same temperature conditions, the migration rate of charged droplets in an applied electric field was determined by electrophoretic light scattering, and the Zeta potential value was calculated using the instrument's built-in software. The average of three measurements was used as the final result, as shown in Table 1.

[0038] Table 1 Potential values ​​of different samples

[0039]

[0040] Note: Different lowercase letters indicate significant differences (P<0.05).

[0041] Zeta potential is an important indicator of the stability of colloidal dispersions. Its value directly reflects the strength of electrostatic repulsion between particles, thus affecting the stability of proteins in emulsions and gels. The amino acid residues exposed on the surface of protein molecules can carry positive or negative charges under different pH conditions. These charges are distributed in the diffusion layer, forming the zeta potential. The higher the absolute value, the stronger the electrostatic stabilization of the system, and the less likely it is to aggregate or settle. Figure 1As shown in Table 1, different amounts of carrageenan significantly affect the zeta potential of the emulsion gel. The absolute values ​​of the zeta potential for all samples are within the range of 40–50 mV, indicating that the prepared emulsion gels possess good physical stability. Notably, the absolute value of the zeta potential reaches its maximum when the carrageenan content is 0.6%, indicating that the system exhibits the strongest electrostatic stabilizing effect and the highest stability at this level.

[0042] Example 2

[0043] Determination of rheological properties

[0044] The rheological properties of the emulsion gel samples were characterized using a dynamic rheometer.

[0045] The test used a parallel plate fixture with a diameter of 40mm, the measurement gap was set to 1mm, and the temperature was strictly controlled at 25℃ throughout the test.

[0046] First, a steady-state shear test is performed: the sample is evenly spread on the test platform, and the shear test is conducted from 0.1 to 100 s. -1 Within the range of shear rates, the apparent viscosity of the sample was examined as a function of shear rate. Subsequently, a dynamic oscillation frequency scan was performed: within the linear viscoelastic region (with a fixed strain of 0.1%), the storage modulus (G′) and loss modulus (G″) of the sample were measured as a function of frequency in the range of 0.1 to 100 rad / s to evaluate its viscoelastic structural characteristics.

[0047] The apparent viscosity profile of the emulsion gel was obtained at a fixed frequency of 1 Hz, such as... Figure 2a As shown, the sample viscosity decreased with increasing shear rate, indicating that all emulsion gels exhibited shear-thinning behavior, which can be attributed to the reversible decomposition of flocculated oil droplets under shear. Carrageenan itself has a thickening effect. In this embodiment, within the range of ZEA-0.2%KG to ZEA-0.8%KG, as the carrageenan content increased, the aggregation degree of droplets within the emulsion gel increased, promoting the formation of a dense network structure, thereby leading to an increase in the viscosity of the gel system. Simultaneously, the addition of carrageenan can interact with the isolated whey protein, which also contributes to the increase in the viscosity of the gel system.

[0048] The frequency scan curve for measuring emulsion gel is as follows: Figure 2bAs shown, in all samples, within the frequency range of 0.1–100 rad / s, the storage modulus (G′) was significantly greater than the loss modulus (G″), indicating that the samples primarily exhibited elastic behavior. With increasing scanning frequency, G′ of the emulsion gel initially increased, followed by a plateau. Specifically, the higher the carrageenan content in the gel emulsion samples (ZEA-0.2% KG–ZEA-0.8% KG), the larger G′ and G″ were, indicating that the addition of carrageenan promoted the formation of a high-density colloidal network structure in the system, thereby improving the gel strength. This enhanced the encapsulation of oil droplets by proteins, improved the mechanical properties of the emulsion gel, and provided greater rigidity and support for 3D printed products.

[0049] Example 3

[0050] 3D printing

[0051] The printability and structural retention of the samples were evaluated using a food 3D printer.

[0052] The specific method is as follows: the sample is loaded into the printing cylinder, and a standard hexahedral digital model is imported; the printing parameters are set as follows: nozzle diameter 0.84mm, printing speed 15mm / s, and printing ambient temperature maintained at 25℃. The support performance and printing accuracy of the sample are comprehensively evaluated by the completeness of the morphology of the printed hexahedral structure, the clarity of its edges and corners, and its matching degree with the original model.

[0053] like Figure 3 As shown, zeaxanthin gel with 0.2% carrageenan exhibited poor printability, leading to structural collapse due to insufficient viscosity. This indicates that proper viscoelasticity is fundamental for successful 3D printing. While ZEA-0.4% KG maintained basic shape fidelity, some structural collapse was observed in hexagonal printing. With increasing carrageenan addition, ZEA-0.6% KG showed the best performance, characterized by distinct layers, clear surface texture, intact structure, and no collapse. ZEA-0.8% only maintained basic printed shapes, lacking detail and exhibiting slight diffusion. This improvement can be attributed to the enhanced viscoelasticity at higher carrageenan concentrations, providing better shape retention during and after printing by resisting deformation and collapse. Compared to paste-like or mushy foods, 3D printed ZEA-0.6% gel had a clear and stable appearance.

[0054] Example 4

[0055] Perform IDSI testing

[0056] The swallowability and texture grade of the samples were assessed according to the International Dietary Standards for Dysphagia (IDDSI). A comprehensive judgment was made through a series of standardized tests.

[0057] First, a fork drip test is conducted. The safe swallowing range for small pieces of food is 2-4 mm. Therefore, the fork gap used in the fork pressure test is set to 4 mm, and the sample is observed to see if it can drip through the fork tines to preliminarily determine its fluidity. Next, a spoon tilt test is conducted. The sample is placed in a spoon and tilted slowly, and its cohesiveness and adhesion are evaluated based on its residue. Finally, a fork pressure test is conducted. The back of the fork is used to apply pressure to the sample, and its hardness and structural integrity are evaluated based on its deformation and fracture behavior.

[0058] Finally, based on the tests and results presented above, and in accordance with the official IDSI guidelines, the swallowing adaptability levels of the samples were precisely classified.

[0059] like Figure 4 As shown, in the fork drop test, all samples were able to stack on the fork without slipping through the gaps between the forks to form short tails, indicating that all gel samples were within the IDSSI-5 level or higher.

[0060] In the spoon tilting test, all samples showed a smooth surface, maintained their original shape on the spoon surface, and left no obvious residue after tilting.

[0061] In the fork compression test, all zeaxanthin gel samples ranging from ZEA-0.2% KG to ZEA-0.8% KG were able to deform and pass through the gap between the forks under pressure that did not cause the thumbnail to turn white. According to the IDDSI framework, all samples met the IDDSI-5 standard description.

[0062] Example 5

[0063] Encapsulation rate test

[0064] To determine the encapsulation efficiency of zeaxanthin in the emulsion gel: Weigh 0.1 g of the emulsion gel sample, add 1 mL of dimethyl sulfoxide (DMSO) and vortex to dissolve and release all the zeaxanthin. Then add 2 mL of hexane-dichloromethane (3:1, v / v) mixed solvent, shake vigorously to extract, centrifuge, take the supernatant, and measure the absorbance value A_total, which is the absorbance of total zeaxanthin.

[0065] Weigh equal amounts of sample in parallel, add 2 mL of a hexane-dichloromethane (3:1, v / v) mixed solvent directly, gently invert to mix and extract only free zeaxanthin, centrifuge and collect the supernatant, and measure the absorbance value A_free. All operations must be performed in the dark. The embedding efficiency (EE) is calculated using the following formula: EE (%) = [(A_total - A_free) / A_total] × 100%.

[0066] Table 2. Encapsulation rates of different samples

[0067]

[0068] Different amounts of carrageenan added have a significant impact on the properties of the emulsion gel. Experimental results show that the improvement in its overall properties makes this material a promising candidate for the construction of swallowable foods and 3D printing applications.

[0069] like Figure 5 As shown in Table 2, when the carrageenan addition was 0.2% (corresponding to sample ZEA-0.2% KG), the network structure of the emulsion gel was relatively loose, resulting in the lowest encapsulation efficiency for zeaxanthin among all groups. When the addition was increased to 0.4% (corresponding to sample ZEA-0.4% KG), the gel network structure was initially strengthened, and the encapsulation efficiency was significantly improved, indicating that the polysaccharide-protein interaction at this point could construct an encapsulation framework with a certain degree of integrity. With the increase of carrageenan concentration, the encapsulation efficiency generally showed an upward trend. This is mainly attributed to the enhanced polysaccharide-protein interaction of carrageenan, which helps to form a more complete and stable gel network structure, thereby providing more effective space and binding sites for the encapsulation of zeaxanthin.

[0070] When the carrageenan concentration increased to 0.8% (corresponding to sample ZEA-0.8% KG), the encapsulation efficiency abnormally decreased. Excessively high carrageenan concentrations induced microphase separation between the polysaccharide and protein components, disrupting the uniformity and continuity of the gel network and weakening its binding ability to zeaxanthin. However, when the carrageenan concentration was 0.6% (corresponding to sample ZEA-0.6% KG), intermolecular hydrogen bonding was enhanced, forming a dense and uniform three-dimensional network structure. The steric hindrance effect and interfacial affinity worked synergistically, resulting in the highest zeaxanthin immobilization efficiency.

[0071] Example 6

[0072] Biological accessibility testing

[0073] The bioavailability of zeaxanthin in an emulsion gel was assessed using an in vitro simulated digestion model of an elderly person. The specific steps were as follows: A 1-gram sample of the emulsion gel was weighed and sequentially placed in a simulated oral cavity, stomach, and intestine environment for digestion. First, in the simulated oral cavity stage, the sample was mixed with artificial saliva containing α-amylase and briefly incubated at 37°C. Then, in the simulated stomach stage, the pH of the mixture was adjusted to 3.0 using hydrochloric acid, and pepsin was added, followed by continuous shaking incubation at 37°C for 2 hours. Finally, in the simulated intestine stage, the pH of the mixture was adjusted to 7.0, and trypsin and bile salts were added, followed by continuous shaking incubation at 37°C for 3 hours. After digestion, the supernatant (i.e., the micelle phase) was collected and heated in boiling water for 2 minutes to terminate the reaction. The bioavailability was calculated by determining the zeaxanthin content in this micelle phase. Specifically, a certain volume of the micelle phase was treated with the same solvent system as used for the encapsulation efficiency determination, and its absorbance value (A_micelle) was measured. The bioaccessibility (BA) of a sample is calculated using the following formula:

[0074] Biological accessibility (BA%) = (A_micelle / A_total) × 100%;

[0075] Wherein, A_total is the total absorbance value of zeaxanthin measured in the aforementioned encapsulation rate determination method. The entire digestion and determination process must be carried out under light-protected conditions.

[0076] Table 3 Bioaccessibility of different samples

[0077]

[0078] like Figure 6 As shown in Table 2, carrageenan concentration has a decisive impact on the bioavailability of zeaxanthin. The gel with the lowest carrageenan content has the lowest bioavailability due to the lack of network protection. When the carrageenan concentration is increased to 0.6% (corresponding to sample ZEA-0.6% KG), the resulting gel network possesses suitable density and sustained-release characteristics, effectively protecting zeaxanthin while matching its release rate with the loading capacity of intestinal micelles, thus maintaining the highest and most stable bioavailability throughout the digestion process.

[0079] As can be seen from Examples 1-6, this invention provides a 3D-printed emulsion gel food suitable for the elderly and people with swallowing difficulties. The technical solution involves precisely controlling the carrageenan content to 0.6% (corresponding to sample ZEA-0.6% KG) and synergizing it with isolated whey protein to construct a gel system with a stable three-dimensional network structure. This system exhibits excellent electrostatic stability and significant shear-thinning characteristics, thus simultaneously achieving good 3D printing precision and extrusion smoothness. The molded product fully complies with the IDDSI Level 5 swallowing safety standard. Furthermore, this gel network can effectively encapsulate zeaxanthin, significantly improving nutrient bioavailability by regulating its release behavior in the gastrointestinal environment. This invention thus provides a food solution that simultaneously meets the needs of swallowing safety, personalized design, and efficient nutrient delivery, possessing clear practical value and promising industrial application prospects.

[0080] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and illustrations shown and described herein.

Claims

1. A method for preparing a 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow, characterized in that, include: Preparation of aqueous phase: Disperse whey protein isolate in distilled water and stir magnetically. After stirring, cool and let stand overnight to obtain whey protein dispersion; Preparation of the oil phase: After adding 0.1% (w / v) of zeaxanthin to the medium-chain triglyceride oil, the oil was subjected to homogenization and ultrasonic homogenization in sequence to complete the pretreatment. Mixing process: Adjust the pH of the whey protein dispersion to 7.0, divide it into 4 groups, and add carrageenan in the following order: 0.2%, 0.4%, 0.6%, and 0.8% by mass. Then perform the first homogenization treatment. After that, divide the pretreated triglyceride oil mixture into 4 parts and add them in the same order. Then perform the second homogenization treatment on each of them. The obtained sample was heated and then rapidly cooled to room temperature in an ice-water bath, and stored at 4°C for 24 hours to form a gel.

2. The preparation method of the 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow according to claim 1, characterized in that, The whey protein dispersion contains 4% whey protein by mass and 60% medium-chain triglyceride oil by mass.

3. The preparation method of the 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow according to claim 2, characterized in that, During the preparation of the aqueous phase, the mixture was magnetically stirred at 25°C for 2 hours, and the cooling temperature was 4°C.

4. The preparation method of the 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow according to claim 3, characterized in that, During the preparation of the oil phase, the homogenizer rotates at 10,000 rpm for 3 minutes, and the ultrasonic homogenization process takes 30 minutes.

5. The preparation method of the 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow according to claim 4, characterized in that, During the mixing process, the first homogenization treatment lasts for 3 minutes at a homogenizer speed of 10,000 rpm, the second homogenization treatment lasts for 4 minutes, and the sample after homogenization is heated at 90°C for 30 minutes.

6. A 3D-printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow, characterized in that... It was prepared using the preparation method of the 3D printed emulsion gel food that promotes zeaxanthin absorption and is easy to swallow, as described in any one of claims 1-5.

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