O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D...

Oil-in-water-in-oil (O₁/W/O₂) emulsion gels were fabricated by a two-step procedure and used to encapsulate natural flavor compounds. The volatile flavor profiles of anhydrous milk fat-based emulsions treated with lipase and protease were systematically characterized, revealing that 9 h of enzyme treatment with dairy-like attributes. The systems with outer oil (O₂) content below 20 % failed to form a stable double structure. As the O₂ phase content increased, the system formed a double structure with smaller droplets of emulsion. O₁/W/O₂ emulsion gels exhibited strain hardening and shear thickening behavior in large-amplitude oscillatory shear, while the increase in O₂ phase and palm oil content significantly improved the plasticity of samples. Notably, O₁/W/O₂ emulsion gels containing 60 % or 80 % O₂ phase with 100 % palm oil exhibited superior 3D printability with precise shape fidelity. This work provides a promising strategy to address the sensory flavor deficiencies in fat analogues.