Gram Research analysis of a 2026 food science study found that adding 70 grams of xanthan gum per kilogram to 3D-printed soft foods produced the most stable, well-shaped, and moist results for people with swallowing difficulties. Samples with 50 to 90 grams per kilogram met IDDSI Level 5 criteria, though human testing is still needed.
Gram Research analysis of a 2026 food science study looked at whether 3D printers could make safe, nutritious soft foods for people with swallowing problems, a condition called dysphagia that becomes more common with age. Researchers mixed xanthan gum, a thickener used in many foods, with mushroom material and egg white protein at several concentrations. Foods with 70 grams of xanthan gum per kilogram held their shape best, retained the most moisture, and printed most accurately. Samples with 50 to 90 grams per kilogram also passed a standard test for foods that are soft and moist enough for people with swallowing difficulties. The authors say clinical testing with patients is still needed before these foods are used in care settings.
Key Statistics
A 2026 food science study published in the Journal of the Science of Food and Agriculture found that 70 grams of xanthan gum per kilogram gave 3D-printed dysphagia foods the highest water-holding capacity and the most compact internal structure among the concentrations tested.
In the same 2026 study, batches containing 50 to 90 grams of xanthan gum per kilogram met the Level 5 criteria of the International Dysphagia Diet Standardisation Initiative (IDDSI) framework in laboratory testing.
The Quick Take
- What they studied: Can a 3D printer make soft, nutrient-rich foods that are easy and safe to swallow, and how much xanthan gum (a common thickener) does the job best?
- Who participated: This was a laboratory food experiment, not a study with people. No human volunteers or sample size were reported. Researchers tested several batches of printed food made with different amounts of xanthan gum.
- Key finding: Printed food made with 70 grams of xanthan gum per kilogram held its shape best, retained the most moisture, and printed most accurately. Batches with 50 to 90 grams per kilogram met the Level 5 standard of the IDDSI framework, a widely used system that rates how easy foods are to swallow.
- What it means for you: If you or a loved one has trouble swallowing, this research points toward a possible future where 3D-printed meals are customized for texture and nutrition. These results come from lab tests only, so they do not yet show that the foods are safe or comfortable for people to eat. Talk with a doctor, dietitian, or speech-language pathologist before changing any diet.
The Research Details
The researchers set out to find out whether a 3D printer could reliably build food for people with swallowing difficulties. They made several batches of printable food using three main ingredients: mycelium (the thread-like root network of oyster mushrooms), egg white protein, and xanthan gum. Xanthan gum is a thickener that makes liquids and pastes more stable. The team changed only the amount of xanthan gum, testing 0, 50, 60, 70, 80, and 90 grams per kilogram, so they could see how each level affected the food.
To judge the results, the team used several kinds of lab tests. They measured how thick and flowable each mixture was, which tells whether it can flow through a printer nozzle and hold its shape afterward. They also examined the internal structure of the food under powerful microscopes and used special light and magnetic tests to see how the ingredients interacted. Finally, they tested the finished printed food for firmness, chewiness, springiness, how accurately the printer reproduced the design, and how well the shape held up over time.
The team also ran the printed samples through the IDDSI testing framework. This is a set of simple, standard checks used in hospitals and care homes to classify how safe a food is for people with swallowing problems. Together, these tests gave a broad picture of how the food behaves from the printer to the plate.
Testing many concentrations side by side shows how small changes in one ingredient affect texture, printing quality, and safety. This makes it easier to find a workable recipe rather than relying on a single guess. Using both physical measurements and standard clinical-style checks also helps connect what the lab sees to what a person might actually experience when eating the food.
The study used a range of established laboratory methods and a standard industry framework (IDDSI), which adds credibility to the texture and safety results. However, because the research was done in a lab and not with patients, it cannot tell us how real people with swallowing problems would respond. The sample size was not reported, and the authors themselves note that further clinical validation is needed. The paper was published in a peer-reviewed journal, which means other experts reviewed it before publication.
What the Results Show
As the amount of xanthan gum increased, the printed food became stronger, thicker, more resilient, and chewier. These changes meant that the printed shapes kept their three-dimensional structure instead of slumping or flattening. For someone building a printed meal, this means the design they create is more likely to look the way they intended.
The 70 grams per kilogram batch stood out across several measures. It held the most water, which can help keep food moist and easier to swallow. Under the microscope, its internal structure was the most compact, suggesting that the ingredients were packed together in a tight, even network. It also produced the most stable and accurate prints, meaning the printer reproduced the intended shape closely and the shape stayed put.
The IDDSI testing showed that every batch containing 50 to 90 grams per kilogram met the Level 5 criteria. In the IDDSI system, Level 5 corresponds to foods that are minced and moist, which are generally considered suitable for people with moderate swallowing difficulties under appropriate supervision. Batches without xanthan gum did not meet this standard, which shows that the thickener plays a necessary role in making these foods safe to swallow.
Based on all of these measurements, the authors concluded that the 70 grams per kilogram version is the most promising of the options tested. They were careful to add that this conclusion depends on lab results, and that real-world testing with people who have swallowing problems is required before any claims about use in care are made.
The study also showed that the three ingredients worked together in a predictable way. The microscope and chemical tests suggested that xanthan gum helped bind the mushroom material and egg white protein into a more unified structure. This matters because a food that falls apart or separates in the mouth could be harder to swallow safely, so stability is a practical concern and not just a technical one.
The findings also indicate that 3D printing can be fine-tuned for a specific texture goal. By adjusting a single ingredient, the team could move the food from unsuitable to suitable for IDDSI Level 5. This points to the possibility of customizing meals for different levels of swallowing ability, though this has not been tested in people.
This study builds on earlier research by the same group examining how oyster mushroom mycelium affects 3D-printed dysphagia foods. It extends that work by focusing on xanthan gum, a thickener widely used in the food industry and in hospital diets to adjust texture. Previous work on thickened foods for swallowing difficulties has generally found that the amount of thickener strongly affects safety and ease of swallowing, and this study fits that pattern. The IDDSI framework used here is the same standard used in many care settings, which makes the results easier to compare with other research.
The most important limitation is that this was a laboratory study. The tests show how the food behaves in a machine and under instruments, but they cannot show how it feels or works in a real mouth and throat. People with swallowing difficulties vary widely, so a food that passes lab checks may still be unsuitable for some individuals. The study also did not report a sample size, which makes it harder to judge how consistent the results would be across repeated batches. Finally, the authors note that clinical validation with patients is still needed, and nutritional content and long-term use were not described in detail.
The Bottom Line
Based on this lab study, the strongest takeaway is that xanthan gum at around 70 grams per kilogram appears to produce 3D-printed soft foods with good shape, moisture, and printing accuracy. Confidence in these findings is moderate, because the results are consistent across several tests but have not been checked in people. Anyone considering these foods for a person with swallowing difficulties should do so only with guidance from a qualified healthcare professional.
Researchers, food scientists, dietitians, hospital and care home food service teams, and families of people with dysphagia may find this research useful. Older adults with swallowing problems should not change their diet based on this study alone. People without swallowing difficulties do not need to act on these findings.
Lab findings like these typically take years to reach patients. The next steps are clinical trials with people who have dysphagia, followed by safety reviews and possibly regulatory approval for commercial or healthcare use. Anyone hoping to benefit from this technology should expect a gradual rollout rather than immediate availability.
Frequently Asked Questions
How much xanthan gum is needed to make 3D-printed food safe for people with swallowing problems?
A 2026 lab study found that 70 grams of xanthan gum per kilogram produced the most stable and moist printed foods. Batches with 50 to 90 grams per kilogram met the IDDSI Level 5 standard, but this was tested in a lab rather than with patients.
What is IDDSI Level 5 food?
IDDSI Level 5 describes minced and moist food, a texture defined by the International Dysphagia Diet Standardisation Initiative. It is designed for people who have difficulty chewing or swallowing certain textures, and it should be used under guidance from a healthcare provider.
Can 3D printing make meals for people with dysphagia?
Research reviewed by Gram suggests 3D printing could produce customized, nutrient-rich soft foods for people with dysphagia. Current evidence comes from laboratory experiments, so clinical testing with patients is still needed before these foods are widely used in care.
Why is xanthan gum used in foods for people who have trouble swallowing?
Xanthan gum thickens liquids and binds ingredients together, which helps food keep its shape and moisture. In this 2026 study, it improved printing accuracy, structural strength, and water-holding capacity in 3D-printed dysphagia foods.
Want to Apply This Research?
- If you are working with a healthcare provider on a soft or modified diet, track how many meals per day you eat that match the recommended texture level, and record any coughing, choking, or difficulty swallowing during each meal on a simple 1 to 5 scale.
- Use the app to plan meals with textures that your care team has approved, and note which foods hold their shape and stay moist for you. Share these notes with your dietitian or speech-language pathologist during appointments.
- Over several months, log weekly swallowing comfort, weight, fluid intake, and any mealtime problems. Review these trends with a healthcare provider every few weeks to decide whether texture or thickness adjustments are needed.
This article summarizes a laboratory food science study and is for general information only. The research did not test these foods in people with swallowing problems, so the results should not be used to treat or manage any medical condition. If you or someone you care for has difficulty swallowing, consult a doctor, speech-language pathologist, or registered dietitian before making any changes to diet or texture.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.