Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing

Area of Science:

• Food Science and Technology
• Materials Science
• Rheology

Background:

• Gellan gum forms hydrogels via hydrogen bonding, while beeswax creates oleogels through crystalline networks.
• Glycerol monostearate (GMS) stabilizes droplet positions at interfaces.
• Bigels are composite materials combining oleogel and hydrogel phases.

Purpose of the Study:

• To develop and characterize edible bigels with varying beeswax-oleogel and gellan gum-hydrogel ratios.
• To investigate the structural and rheological properties of bigels for 3D food printing applications.
• To explore the incorporation of functional pigments for enhanced nutritional and aesthetic qualities.

Main Methods:

• Preparation and characterization of bigels with different oleogel/hydrogel ratios.
• Rheological analysis to assess shear-thinning behavior and suitability for 3D printing.
• Evaluation of bigel self-supporting ability and incorporation of functional pigments.

Main Results:

• Bigels exhibited O/W, semi-bicontinuous, and W/O structures based on oleogel content.
• Shear-thinning properties confirmed bigels' suitability for extrusion 3D printing.
• Increased oleogel content enhanced bigel self-supporting capabilities for 3D printing.

Conclusions:

• Bigel composition can be adjusted to control physical properties and structure for 3D food printing.
• Functional pigments enable the creation of nutrient-rich and customizable 3D printed food products.
• This research provides a foundation for personalized nutrition and food design through advanced 3D printing techniques.