High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Area of Science:

• Materials Science
• Food Science
• Biotechnology

Background:

• Three-dimensional printing (3DP) requires versatile, printable materials.
• Biocompatible and biodegradable materials are crucial for food and medical applications.

Purpose of the Study:

• To develop 3D printable materials from food-grade high internal phase emulsions (HIPEs).
• To investigate cod proteins as stabilizers for HIPE inks.
• To assess the printability and properties of protein-stabilized HIPEs.

Main Methods:

• Fabrication of oil-in-water HIPEs (85% phase ratio) stabilized by cod proteins (10-50 mg mL⁻¹).
• Assessment of HIPE stability through protein adsorption and cross-linking network formation.
• Rheological analysis to determine printability and extrudability.
• Evaluation of 3D printed structures for resolution, gel strength, hardness, adhesiveness, and chewiness.

Main Results:

• Cod proteins effectively stabilized HIPEs, forming stable, self-supporting structures after 7 days at 4 °C.
• Cross-linking networks provided tunable, gel-like shear-thinning behavior for optimal 3DP.
• HIPEs stabilized with 50 mg mL⁻¹ cod proteins showed superior printing resolution and mechanical properties.

Conclusions:

• Food-grade HIPE inks stabilized by cod proteins are viable for 3DP.
• These materials offer customizability and biocompatibility for applications in food, cosmetics, drug delivery, and packaging.