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Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics
Siyong You1, Weitong Wen2, Yuhan Wan3
1Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; Bezos Centre for Sustainable Protein, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China.
Researchers created plant-based fat mimetics using sunflower oil and rye protein (secalin). These edible emulsion gels offer tunable textures and excellent 3D printability for sustainable food applications.
Area of Science:
- Food Science
- Materials Science
- Biotechnology
Background:
- Plant proteins are explored as sustainable meat alternatives.
- Plant-based fat mimetics are crucial for replicating meat's flavor and texture.
- Research on plant-based fat systems lags behind plant protein research.
Purpose of the Study:
- To develop plant-based fat mimetics using sunflower oil and secalin.
- To investigate the influence of oil-to-ethanol ratio on emulsion gel properties.
- To assess the suitability of these mimetics for 3D printing applications.
Main Methods:
- Formulation of secalin-based emulsion gels (SEGs) using sunflower oil and varying ethanol concentrations.
- Characterization of mechanical properties and droplet size distribution.
- Evaluation of printability for 3D fabrication of fat mimetics.
Main Results:
- Adjusting the sunflower oil to ethanol ratio (O:E) allowed fine-tuning of SEG mechanical properties.
- Higher O:E ratios resulted in smaller, more uniform oil droplets, leading to more rigid and stable gels.
- The developed SEGs exhibited shear-thinning and gelling properties suitable for 3D printing and protected oil from oxidation.
Conclusions:
- Secalin effectively stabilizes sunflower oil into emulsion gels with tunable properties.
- These plant-based emulsion gels demonstrate excellent printability for creating customizable fat mimetics.
- The findings support the potential of these materials in functional foods and plant-based meat alternatives.
