Animal　fats　usually　contain　high　amounts　of　long-chain　saturated　fatty　acids　and　cholesterol,　and　plant-based　fat　analogs　have　the　potential　to　serve　as　substitutes　for　animal　fats.　However,　most　fat　analog　products　could　not　mimic　the　oil-release　behavior　of　animal　fats.　Therefore,　this　study　developed　3D-printable　emulsified　fat　analogs　utilizing　konjac　glucomannan　and　coconut　oil　and　adjusted　the　oil　stability　of　the　fat　analog　system　before　and　after　cooking.　Before　cooking,　the　fat　analogs　showed　excellent　printing　behavior　with　a　homogenous　state　and　no　oil　release.　The　raw　inks　hold　intermediate　rheological　properties　so　that　the　printed　fat　analogs　showed　acceptable　shape　stability　and　surface　smoothness　during　printing.　After　cooking,　the　fat　analogs　experienced　significant　oil　release.　In　addition,　the　influences　of　oil　content　on　the　glucomannan-based　emulsion　gels’　oil　release　behavior,　and　rheological　and　textural　properties　were　investigated.　The　results　showed　that　the　fat　analogs　with　a　higher　coconut　oil　content　showed　a　larger　amount　of　released　oil,　higher　oil　loss,　water　loss,　and　cooking　loss,　and　lower　hardness　and　tensile　strength　after　cooking.　The　temperature　sweep　test　showed　that　the　glucomannan-based　fat　analogs　formed　gels　during　heating.　This　study　offers　a　method　to　develop　emulsion　plant-based　fat　analogs　with　high　oil-release　and　stretchable　properties　after　cooking.　©　2023　Elsevier　Ltd