This research aimed to reduce freeze-thaw drip loss of the vegetable gel composite mixture of Chinese cabbage puree, carrot powder and xanthan gum by 3D printing porosity. Infill percentage (%) was set as printing parameter to change porosity of 3D printed samples. Infill percentage (%) of 20, 40, 60, 80, and 100 yielded porosities (%) of 54.97 ± 0.16, 38.25 ± 0.53, 21.82 ± 0.54, 1.06 ± 0.02 and 0 ± 0 respectively. The freeze-thaw drip loss of printed samples with different porosities varied significantly (p < 0.05). The drip loss (%) increased with increasing porosity, which were 5.06 ± 0.10, 5.49 ± 0.11, 7.17 ± 0.14, 7.92 ± 0.17, and 9.02 ± 0.16 respectively. The results of water distribution measured by Low field-nuclear magnetic resonance (LF-NMR) confirmed that the greater the porosity, the more the freeze-thaw drip loss. In addition, the printability, fidelity and textural properties of 3D printed mixed vegetable gel with different infill levels before and after freeze-thawing, as well as color of native mixed gel and freeze-thaw printed samples were also investigated. Industrial relevanceThis study provides ideas to reduce freeze-thaw drip loss of 3D printed mixed vegetable gel with high moisture content; the reduction of porosity during printing can be achieved by increasing the infill percentage appropriately without the need for other equipment for post-processing. This saves equipment costs and energy consumption in the industry. This procedure would allow the creation of foods with attractive appearances for consumption at either a restaurant or at home, as well as reducing drip loss after freeze-thawing.