Effects of whole milk powder on the physicochemical properties and 3D printability of blueberry concentrate-based gels

Abstract This study investigated the effects of whole milk powder (WMP) on the physicochemical properties and 3D printability of blueberry concentrate-based gels. Composite gels were prepared using a golden ratio blending approach, and their rheological properties, texture, and printing behavior were evaluated. Increasing WMP content significantly improved gel hardness, viscosity, and structural uniformity, resulting in enhanced printability. Moisture distribution analysis and Fourier transform infrared (FTIR) spectroscopy revealed the more uniform distribution of moisture and the denser gel network contribute the greater performance of 3D printing. At a WMP content of 47.2 %, the deformation rate decreased to 6.9 %, while the recovery rate increased to 98.5 %. The printed constructs exhibited excellently dimensional stability, surface quality, and shape fidelity with printing accuracy and structural stability in 98 % and 99 %. This study provides a viable strategy for the innovative development of functional composite foods with tailored structure and printing properties.