Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing

Summary The stability of gardenia blue is challenged under light and heat. Gardenia blue was designed to be stablised using gelatin, magnesium stearate and sorbitol, and the stabilisation effects and food application were investigated. Effect of sorbitol was studied by CIELab colorimeter, particle size meter, SEM, absorbance, FTIR, XRD, Raman spectrum, and rheometer. Appropriate‐content sorbitol could effectively enhance colour, and promote the UV irradiation stability of gardenia blue encapsulated complex systems, which is mainly owing to the hydrogen bonding, electrostatic interactions and hydrophobic interactions among components. These interactions induced by sorbitol also facilitated the shear‐thinning properties and excellent thermal stability of the complex systems. When writing & drawing on food, and 2D/3D printing food, the complex sample demonstrated the clear colour and outstanding effects. The gardenia blue based complex systems provide some reference for stabilising natural functional materials and illustrates potential application value in food decoration and food functionalisation.