Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions

doi:10.7506/spkx1002-6630-20240120-179

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (20): 92-99.doi: 10.7506/spkx1002-6630-20240120-179

• Food Chemistry • Previous Articles Next Articles

Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions

WU Chao, LIU Zhe, HEI Xue, LI Shanshan, JIAO Bo, CHEN Qingwen, ZHAO Hao, WANG Qiang, SHI Aimin

(1. Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 3. 3D Printing Technology, Inc., Beijing 101318, China; 4. Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Online:2024-10-25 Published:2024-10-14

Abstract

Abstract: In this study, high internal phase Pickering emulsions (HIPPEs) were prepared using soybean isolate protein microgel particles, which were prepared by gel disruption, as a stabilizer. Confocal laser scanning microscopy (CLSM) showed that the oil droplets were encapsulated within protein particles, and some of them were observed to exhibit a polyhedral morphology due to stacking, which is a typical feature of typical O/W-type HIPPEs. Increasing oil content and protein particle concentration improved the viscosity, storage modulus and gel strength of the system, which endowed the emulsion with 3D printing ability. When the oil content was 75% and the protein particle concentration was 3.0%, the accuracy and stability of the printed model were 93.35% and 98.72%, respectively. The results of this study indicated that HIPPEs can be used as an effective ink for 3D printing of food products, which provide a theoretical basis for expanding the application of 3D printing in the food field.

Key words: protein microgel particles; high internal phase Pickering emulsions; 3D printing; rheology

CLC Number:

TS201.7

WU Chao, LIU Zhe, HEI Xue, LI Shanshan, JIAO Bo, CHEN Qingwen, ZHAO Hao, WANG Qiang, SHI Aimin. Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions[J]. FOOD SCIENCE, 2024, 45(20): 92-99.

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Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions

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