Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing
Chao Wu,
Zhe Liu,
Lanyi Zhi,
Bo Jiao,
Yanjie Tian,
Hongzhi Liu,
Hui Hu,
Xiaojie Ma,
Marc Pignitter,
Qiang Wang,
Aimin Shi
Affiliations
Chao Wu
College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
Zhe Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Lanyi Zhi
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Bo Jiao
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Yanjie Tian
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Hongzhi Liu
College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
Hui Hu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Xiaojie Ma
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Marc Pignitter
Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
Qiang Wang
College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
Aimin Shi
College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
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.
