Effect of Water-Based Flavors on the Properties of Carbon Black Gel Ink

The effect of different water based flavors on the physical and chemical properties, the average particle diameter, writing performance and rheological properties of gel ink was investigated. The results show that adding water based flavors in the complex system of carbon black gel ink is selective. When the flavor without aromatic compounds was added, there was slight influence on the properties of gel ink, and the preparation of scented carbon black gel ink is feasible.