Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. (December 2021)

• Record Type: Journal Article
• Authors: Wang, Hongxia; Hu, Ludan; Du, Jie; Peng, Lin; Ma, Liang; Zhang, Yuhao
• Is Part Of: Food hydrocolloids. Volume 121(2021)
• Publication Date: 2021-12
• Subjects: Gelatin -- Chitooligosaccharide -- High internal phase emulsion -- Rheological stability -- 3D printing; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107050
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Gelatin (GE) modified by chitooligosaccharide (COS) through electrostatic interaction and hydrogen bond was applied to stabilize food-grade high internal phase emulsions (HIPEs) via a facile way. The influence of COS on rheological stability and practical food application of HIPEs was investigated. The interaction between GE and COS promoted a tighter connection between GE and COS, endowed the interfacial membrane with strong structure to anti-deformation, and prevented the accumulation of emulsion droplets by steric hindrance effect. Rheological analysis further proved that COS could lead to high viscosity, high elasticity, excellent oscillation performance, high recovery rate, great thixotropy and the strengthened structure of HIPEs, suggesting the outstanding rheological stability for three dimensional (3D) printing. Subsequent 3D printing on colored card and food confirmed that the obtained HIPE had good extrudability and printing performance. This study could provide important implications for the development of food-grade rheologically stable HIPE and promote the potential food application in rapid prototyping. Highlights: Developed gelatin/chitooligosaccharide nano conjugates formed by strong interaction. Prepared high internal phase emulsions containing uniform, stable droplets. Emulsion has excellent elasticity, thermal stability, thixotropy and strength. Emulsion has great extrudability and 3D printability in food application.