Study on the 3D printing performance of kudzu root-carrot inks

This study investigated the 3D printing characteristics of inks prepared using different ratios of kudzu root (Pueraria montana var. lobata (Willd.)) and carrot (Daucus carota L. subsp. sativus), combined with soybean protein isolate (SPI) and xanthan gum (XG). The results showed that inks without carrot exhibited excessive flowability, resulting in finished products that could not be formed, while inks without kudzu root produced intermittent extruded lines with poor precision. Inks with kudzu root and carrot ratios of 3:1 and 1:1 formed a uniform micro-network structure, exhibiting appropriate hardness, springiness, gumminess, viscosity, and modulus. They extruded smoothly, with finished product dimensions deviating by less than 2% from the model, demonstrating high precision. After 72 hours of storage, the deviation is less than 6%, demonstrating good stability. Therefore, optimal formulation ensures ink printability and model compatibility, laying groundwork for functional food development.