Rheological and mechanical properties of edible gel materials for 3D food printing technology

Julkarnyne M.Habibur Rahman, MD Nahin Islam Shiblee, Kumkum Ahmed, Ajit Khosla, Masaru Kawakami, Hidemitsu Furukawa

Research output: Contribution to journalArticlepeer-review

38 Citations (Scopus)


3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector.

Original languageEnglish
Article numbere05859
Issue number12
Publication statusPublished - 2020 Dec


  • 3D printing
  • Edible gel
  • Food printing
  • Mechanical properties
  • Rheology

ASJC Scopus subject areas

  • General


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