Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties

Abstract

Non-dairy whip topping is a typical food emulsion system that is popular among consumers. In this study, a novel non-dairy whip topping without hydrogenated vegetable oil was fabricated based on Pickering emulsion system. The results of particle size and stability of the pre-whipping emulsion showed that the initial emulsion particle size increased to 472.00 ± 1.73 nm as the oil content increased to 30%, and the particle size of the aged emulsion increased to 974.00 ± 9.54 nm,and the stability decreased. The particle size tended to decrease and stability gradually increased with increasing protein particles concentration. Based on the observation of bubbles in the cream system after whipping, it was found that the increase of oil content and protein particles concentration was helpful to the cream structure. Furthermore, the results of rheological and textural properties showed that all the creams presented shear thinning characteristics, and with the increase of oil content and protein particles concentration, the viscosity and energy storage modulus (G′) increased, indicating good printability. Additionally, the 3D printing of the creams displayed that the viscosity was too large to reduce the accuracy of printing, while the accuracy and stability of the printed shapes reached 99.27% and 99.72% at 25% oil content and 1.6% protein particles concentration, respectively. This study will be important for Pickering emulsion system to solve health problems in food and expand food 3D printing applications.