Fish gelatin and gellan gum mixture as edible ink for 3D printing

Additive manufacturing, particularly extrusion-based 3D printing, offers unique opportunities for enhancing food structure, texture, and nutritional properties. This study focuses on the development of composite food hydrogels for 3D printing by incorporating fish gelatin (FG) and high acyl gellan gum (HG). A comprehensive evaluation of printing adaptability including rheological properties, temperature response, and mechanical characteristics of various ink formulations was conducted. The results showed that the composite inks exhibited shear-thinning behavior, with low viscosity at high shear rates and sufficient mechanical support. The temperature response of the inks indicated their gelation behavior and stability during the printing process. The mechanical properties of the printed structures were characterized by high storage modulus and complex modulus, indicating solid-like behavior and structural stability. Overall, the FG-HG composite inks demonstrated favorable printing adaptability and the potential for producing complex functional foods with precise structures.