Application of xanthan and locust bean gum mix or sorbitol in the jelly formulation to improved jelly 3D printing using a fused deposition modeling printer

• Published in: Food science and biotechnology Vol. 33; no. 1; pp. 85 - 90
• Main Authors: In, Jiwon, Kwak, Minyoung, Min, Sea Cheol
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.01.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Beans; Chemistry; Chemistry and Materials Science; Deposition; Food Science; Fused deposition modeling; gel strength; Locust bean gum; Material properties; Mathematical models; Nutrition; Parameters; printers; Printing; Research Article; Rheological properties; Sorbitol; Storage modulus; Three dimensional printing; Xanthan; Xanthan gum; Yield stress; 식품과학; Rheological property; Printability; Fidelity; Shape retention; FDM
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01320-2

This study examined the impacts of applying a xanthan and locust bean gum mix or sorbitol to a jelly formulation on the rheological parameters necessary for 3D printing a jelly applying the fused deposition modeling method. A jelly formulation was fortified with a gum mix (xanthan gum:locust bean gum = 0.625:0.375) at 1% (w/w), or added with sorbitol instead of sugar. Both treatments increased the values of storage modulus and yield stress, related to fidelity and shape retention, and adding the gum mix, in particular, increased the gel strength. Applying these treatments to the formulation that lacks the rheological parameters and gel strength required for 3D printing changed those values in a direction fulfilling the material requirements. This research confirmed that the application of xanthan and locust bean gum mix or sorbitol could adjust the properties of materials used in 3D printing for improved printability.