3D printing based on Pickering emulsions stabilized by oat insoluble dietary fiber-starch composite particles

Pickering emulsions (PEs), stabilized by solid particles, exhibit shear thinning and high viscoelasticity, showing great potential for enhancing 3D printing precision. This study used composite particles of oat insoluble dietary fiber and gelatinized starch to stabilize diacylglycerol PEs, with the goal of identifying optimal processing parameters by evaluating stability, texture, and rheological properties. Results indicated that both solid particle concentration and oil phase volume fraction (φ) significantly influenced droplet dispersion and emulsion stability. Increasing particle concentration improved the system's viscosity, storage modulus, and gel strength, enhancing 3D printing capabilities. However, at a constant particle concentration, higher oil phase volume fractions resulted in more oil droplets but insufficient particles to cover the interface adequately, reducing stability and increasing particle size. When the particle concentration was 3.0 % and oil content was φ-0.3, the printed model achieved 98.99 % accuracy and 95.16 % stability, demonstrating the potential of PEs as effective food 3D printing inks and providing a basis for expanding applications in the food sector.