Response Surface Methodology for Optimization of 3D Printing Gel Formulations with High Acylated Gellan Gum-Konjac Gum-Carboxymethyl Cellulose Complexes

Purpose To construct a diversified compound gel system and enrich the types of raw materials for 3D printing.

Methods Single factor and response surface tests were used to compound by high acyl gellan gum (HAGG) , konjac gum (KG) and carboxymethyl cellulose (CMC). The formulation of gel system was optimized by measuring viscosity, color difference, fluidity and sensory evaluation, and the characteristics of gel system and 3D printing effect were analyzed systematically.

Results The optimum formulation of the compound 3D printing gel system used 50 g of deionized water as the basis, with HAGG at 1.5% , KG at 1.5% and CMC at 0.4% by mass fraction.Under this formulation, the color difference values, L^*, a^*, and b^* of 3D printing product were 70.69, −131.00, and 352.31, respectively, the viscosity was 56873.00 mPa·s, the fluidity was 0.98 mm/min, and the sensory score was 94.00. The printing effect was optimal, and the obtained samples could maintain a stable shape at room temperature for an extended period.

Conclusion The HAGG-KG-CMC compound gel exhibits good synergism among the components, resulting in a gel system formulation suitable for 3D printing. The findings provide a theoretical basis for the development of 3D printing food materials and new applications for food gel products.