κ-Carrageenan is widely used in the food industry due to its excellent gelling ability. The co-solute field refers to the environment in which the sol-gel transformation of polymer materials, such as proteins or polysaccharides, occurs. This environment is not a simple aqueous solution containing only polymer components, it also includes one or more small molecule co-solutes such as sucrose, emulsifiers, and polyols. Co-solutes significantly impact the gelation process of κ-carrageenan. Three main hypotheses explain this mechanism: The "structure of water" effect induced by co-solutes, the "expulsion effect" of polymers on co-solutes, and the "binding effect" between co-solutes and polymers. However, there is no unified conclusion yet. Additionally, this article reviews the application of κ-carrageenan in 3D printed food, including its use as a gel matrix material for 3D printing and as an additive to regulate the 3D printing characteristics of different food systems. [ABSTRACT FROM AUTHOR]

κ-卡拉胶因其优异的胶凝能力而被广泛用于食品行业中。共溶质场是指蛋白或多糖等高分子材料溶胶-凝胶 转变时所处的环境不是仅含高分子组分的水溶液环境, 同时溶液中还含有蔗糖、乳化剂、多元醇等单一或多种小 分子共溶物（即共溶质）。共溶质对κ-卡拉胶的凝胶化进程有重要影响, 其相关作用机制包含以下三种假说: 共 溶质引起"水的结构化"、高分子对共溶质的"排离效应"、共溶质与高分子的"结合效应", 但目前尚没有统一的结 论。此外, 本文还综述了κ-卡拉胶在3D 打印食品中的应用, 包括κ-卡拉胶作为3D 打印用凝胶基质材料、以及κ-卡拉胶作为添加剂以调控不同食材体系的3D 打印特性. [ABSTRACT FROM AUTHOR]

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