high internal phase emulsion, gelatin, soybean protein isolate, chitosan, fat substitutes, 3d printing, Food processing and manufacture, TP368-456

In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as an emulsifier to prepare HIPEs. In addition, self-assembled chitosan (CS) nanoparticles at different concentrations were introduced to improve the self-supporting capacity and stability of HIPEs. The results showed that HIPE exhibited better self-supporting properties, higher viscoelasticity, and smaller and denser microstructure with increasing CS addition. The HIPEs did not collapse after 3D printing, and maintained good stability to different conditions of salt ion concentration (0–500 mmol/L) and pH (5.0–7.5). The results of this study can provide new ideas for the development of personalized nutritious foods and low-fat healthy meat products.