Abstract
Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar (GG) and xanthan gums (XG). Freeze-thawed inks led to higher storage modulus (G′), lower water holding capability (WHC) and poor printing performance compared to initial inks. An increase in gums content decreased oil droplet aggregation and protein flocculation in all freeze-thawed inks, hence reducing syneresis in the gel structure and preventing solid-liquid separation during 3D printing. The freeze-thaw stability of SPI-XG inks was consistently greater than that of SPI-GG inks at the same concentrations, resulting in superior 3D printing performance. The hardness of cylinders printed with SPI-XG0.5 freeze-thawed inks was lower than that of the cylinders printed by initial inks, in contrast to the results of G'. At the maximum strain amplitude (500%), Lissajous analysis indicated that the SPI-XG0.5 freeze-thawed inks retained less energy than the initial inks, resulting in a weaker gel. Overall, this study demonstrated that freeze-thaw treatment negatively affected the 3D printing performance of SPI emulsion gel inks, but that the 3D printing performance of freeze-thaw inks could be reinforced by modifying the formulation.
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