Effects of Different Colloids on 3D Printing Characteristics of Yam‐Honeysuckle Mixture

As a new processing technology of 3D food printing, has attracted wide attention from scholars because of its advantages of personalized customization and production of complex structural products. To develop more materials suitable for 3D printing food, it is particularly important to study its material characteristics and solve the problems of poor self‐supporting performance and weak storage stability. In this paper, the medicinal and edible homologous yam‐honeysuckle (YH) mixture was used as raw material. By adding different colloids (guar gum, pectin gum, gelatin gum, and xanthan gum), the effects of different colloids on the physicochemical, functional, gelatinization, and structural properties of YH mixture and the application of composite gels in 3D printing were investigated. The results showed that guar gum and pectin gum reduced the water holding capacity (WHC) of YH mixture, and increased viscosity, hardness, and chewiness. The 3D‐printed samples had clear lines, complete structure, smooth surface, and better printing morphology than the printed model. Guar gum made the particles more uniform of YH blend, and pectin gum increased the Span of YH mixture. Gelatin gum and xanthan gum increased the WHC and through viscosity (TV) of YH mixture, and decreased the particle size, breakdown value (BV), and set‐down value (SV). The addition of four colloids did not change the crystal structure and functional group types of YH mixture. On the whole, the improvement of YH mixture can improve its 3D printing performance. This study will provide some theoretical support for the application of YH mixture in food.