Abstract
Different formulations of blue edible inkjet inks were prepared in this study using chitosan oligochitosan as a binder. The properties of different formulations of the ink were analysed by measuring conductivity, surface tension, viscosity, and antimicrobial properties. Chromaticity and density experiments were also conducted on the blue inkjet inks. Results show that the quality of the printed matter was improved considerably, including enhanced resolution, antimicrobial resistance, and reduced graphic burrs, after the addition of chitosan oligosaccharide.
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