Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

Abstract

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles’ three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.

Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials

“…Following extrusion, high mechanical strength, and thixotropic recovery are needed to form a stable printing structure. [ 19 ]…”

“…Following extrusion, high mechanical strength, and thixotropic recovery are needed to form a stable printing structure. [19] Figure 3b shows the rheological shear elasticity (G′) and loss modulus (G″) of the emulsion at constant strain (0.5%) versus frequency (0.1-10 Hz). A higher G′ value results in a stiffer material that is more resistant to disintegration, and a higher G″ value results in a material that requires more energy to resist flow.…”

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

“…(3) The rheological properties and stability of high internal phase emulsions will be studied and considering factors such as nutrition, taste, colour and shape and (3) Inspect the rheological properties International Journal of Food Science and Technology 2024 and stability of HIPPEs and, taking into account factors such as nutrition, taste, colour and shape, develop 3D printing of easy-to-swallow foods with special shapes, thus expanding the prospects of application of HIPPEs in the food industry (Wu et al, 2022). Furthermore, in terms of real applications in the food industry, further research is needed to explore fat replacement, in vitro and in vivo digestibility, as well as further understanding of encapsulation and release of bioactive compounds.…”

Recent processing of peanut protein in food industry: a molecular structure perspective

“…3d). Extrusion printing can be classified as syringe‐based, pneumatic‐based, and screw‐based according to the technical principle of the drive method (Wu et al ., 2022a). The printability and rheological properties of printing ink materials play an essential role in the application of 3D printing technology in food industry (Chen et al ., 2021b).…”

“…Peanut proteins can also build protein‐polysaccharide semi‐interpenetrating networks to form composite hydrogels with excellent printing properties (Lin et al ., 2023). In addition, peanut proteins are able to stabilise high internal phase Pickering emulsions that have the potential to be developed as excellent printing inks due to their high viscosity and stability (Wu et al ., 2022a).…”