Processing and performance of 3D‐printed gelatin‐based edible composite hydrogels

Abstract

Abstract3D‐printed food exhibits unique advantages in precision nutrition food and personalized customization, achieving disease prevention and treatment through personalized nutrition plans and scientific addition. In this study, 3D‐printing and stable structure of gelatin‐based foods were achieved by heating extrusion. On this basis, we compared the relationship between gelatin viscosity and formability, quantified the water diffusion of composite hydrogels, and verified the edibility of each stage and component by gel strength test and texture profile analysis. The optimal content of the composite hydrogel was 35% gelatin and 5% glycerol, and the concentration of TG enzyme solution was 5%. On this basis, the content of brown sugar increased to 15% did not affect the 3D‐printing formability. Therefore, the 3D‐printed gelatin‐based composite hydrogels in this study provided a processing scheme for high adding nutrients to food 3D‐printed products.