Journal
NANOMATERIALS
Volume 12, Issue 17, Pages -Publisher
MDPI
DOI: 10.3390/nano12172949
Keywords
HIPPE; solid particle; interfacial film; rheology; 3D printing
Categories
Funding
- National Natural Science Foundation of China [32172149, U21A20270]
- Central Public-interest Scientific Institution Basal Research Fund [Y2022QC11]
- Agricultural Science and Technology Innovation Project [CAAS-ASTIP-2022-IFST]
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This paper reviews the stabilization mechanism of high internal phase Pickering emulsion (HIPPE) and its potential applications in food 3D printing, as well as introduces the biomacromolecules that can be used to stabilize food-grade HIPPE.
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 (phi) is larger than the maximum packing volume fraction (phi(max)). 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 degrees 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.
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