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Edible Colloids-Processed Cheese: 3D Printing Characteristics and Molecular Interactions
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Xinyi ZHOU1, Gangliang HU2, Hongyu WU2, Kai CHEN1, Ruosi FANG1, Gongnian XIAO1, *
Science and Technology of Food Industry | 2026, 47(16) : 129 - 138
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Science and Technology of Food Industry | 2026, 47(16): 129-138
• Research and Investigation •
Edible Colloids-Processed Cheese: 3D Printing Characteristics and Molecular Interactions
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Xinyi ZHOU1, Gangliang HU2, Hongyu WU2, Kai CHEN1, Ruosi FANG1, Gongnian XIAO1, *
Affiliations
  • 1College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
  • 2Hangzhou Qiandao Lake Kangnobond Health Products Limited Company, Hangzhou 311700, China
Published: 2026-08-15 doi: 10.13386/j.issn1002-0306.2025070373
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This study aimed to improve the 3D printability of processed cheese by investigating the effects of different colloids (xanthan gum, guar gum, and curdlan) and addition level (0.1%~0.5%) on sample molding properties. Using Anchor processed cheese as the base material, processed cheese was prepared by incorporating edible colloids. The 3D printing performance rheological properties, thermal behavior, and microstructure were systematically characterized by using a rotational rheometer, differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy. Rheological results showed that all samples exhibited typical shear-thinning behavior. At a curdlan concentration of 0.4%, the sample reached an apparent viscosity of 40 Pa·s under a shear rate of 0.1 s−1, and the storage modulus consistently exceeded the loss modulus, which indicated a dominant elastic response. 3D Printing tests demonstrated that samples with 0.4% curdlan exhibited the highest printing accuracy, structural stability (the morphology remained intact within 60 minutes), and structural integrity, which was significantly superior to other colloids systems. In summary, 0.4% curdlan could effectively enhance the 3D printing quality of processed cheese, providing a theoretical reference for 3D printing technology in dairy products.

3D printing  /  processed cheese  /  curdlan gum  /  printing precision  /  stability
周欣怡, 胡钢亮, 吴红宇, 陈凯, 方若思, 肖功年. 食用胶-再制奶酪3D打印特性及分子相互作用. 食品工业科技, 2026 , 47 (16) : 129 -138 . DOI: 10.13386/j.issn1002-0306.2025070373
Xinyi ZHOU, Gangliang HU, Hongyu WU, Kai CHEN, Ruosi FANG, Gongnian XIAO. Edible Colloids-Processed Cheese: 3D Printing Characteristics and Molecular Interactions[J]. Science and Technology of Food Industry, 2026 , 47 (16) : 129 -138 . DOI: 10.13386/j.issn1002-0306.2025070373
Appendix
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Year 2026 volume 47 Issue 16
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Article Info
doi: 10.13386/j.issn1002-0306.2025070373
  • Receive Date：2025-07-30
  • Online Date：2026-10-24
  • Published：2026-08-15
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  • Received：2025-07-30
Affiliations
    1College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
    2Hangzhou Qiandao Lake Kangnobond Health Products Limited Company, Hangzhou 311700, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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