Food Emulsions Research Articles

Product diversification to boost the sustainability of the shrimp processing industry: The case of shrimp-waste driven chitosan-based food Pickering emulsion stabilizers

Diversifying the product portfolio of the shrimp processing industry using its waste streams could contribute to its environmental sustainability and economic resilience. Considering that this study aimed to increase the commercial value of shrimp shell waste by using chitosan extracted from these wastes as a food emulsion stabilizer. More specifically, chitin was extracted from shrimp shell waste, and chitosan was then prepared from chitin by deacetylation. The findings showed that the extraction efficiency and degree of deacetylation of chitosan were 23% and 83%, respectively. After that, stearic acid was added to chitosan chains to improve its emulsifying properties. Then, the chitosan/stearic acid–stabilized flaxseed oil and olive oil emulsions were prepared in three oil ratios (20, 40 and 60%). The interfacial structure study showed that compared to flaxseed oil droplets, the olive oil droplets’ surface was better covered with the chitosan/stearic acid nanogels. Moreover, the rheological study indicated a stronger gel-like structure in olive oil emulsions than the flaxseed oil emulsions, particularly at 60% oil. The dried emulsions indicated that the olive oil was encapsulated better than flaxseed oil by the chitosan-based particles, and less oil leakage was observed for dried olive oil emulsions. Better encapsulation of olive oil with chitosan/stearic acid nanogels could be attributed to the higher polarity and viscosity of olive oil compared to flaxseed oil and the greater similarity of olive oil fatty acid profile with stearic acid attached to chitosan. In general, these findings showed that the stabilizer developed from shrimp shell waste is suitable for stabilizing emulsions containing more polar oils with less degree of unsaturation. The results obtained could contribute to enhancing the sustainability of the shrimp processing industry by diversifying its product portfolio.

Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions.

Emulsions form a large group of food materials. Many foods are either partly or wholly emulsions or are in the form of emulsion at some stage of the production process. A good understanding of the rheological properties of emulsions, especially their shear viscosity, is essential in the design, formulation, and processing of food emulsions. The texture and mouthfeel of food emulsions are also largely influenced by emulsion viscosity. Therefore, it is of practical importance to be able to correlate and predict emulsion viscosity as a function of droplet concentration and other relevant variables. In this article, the recent developments made in the viscosity modeling of concentrated emulsions are reviewed. The viscosity models for concentrated emulsions published in the twenty-first century are discussed, compared, and evaluated using a large body of experimental viscosity data available on emulsions. The effects of droplet size distribution and capillary number on the viscosity of concentrated emulsions are also discussed in detail. A new generalized viscosity model is developed for concentrated emulsions that includes the effect of capillary number and is accurate with small average percent relative error (within 3%).

Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion

Nanocomposites are a promising material for the stabilization and rheology modification of food emulsions due to their unique physicochemical properties. The effects of storage time and temperature on the rheological and stability properties of Bambara groundnut starch-soluble dietary fiber nanocomposite (STASOL) stabilized emulsions were evaluated. Emulsions were formulated with orange oil (30%), water (50%) and STASOL (20%). The backscattering profile of emulsions stored at 5 and 45 °C showed the least and most separation between scans, respectively. On day 20, the emulsions stored at 45 °C had completely separated into two layers. The viscosity of emulsions stored at 20 and 45 °C decreased after the third day while that of emulsions stored at 5 °C had significantly (p < 0.05) decreased after nine days. Time and temperature both played a major role in the destabilization of emulsions, with those stored at 5 and 45 °C showing the least and most destabilization over time, respectively.

Fragrance in dermocosmetic emulsions: From microstructure to skin application.

Fragrance is added to almost all dermocosmetic emulsions, as it has been found to be a key driver in consumer choice and contributes to the perception of product performance. Fragrance is a complex mixture of odorant chemicals at different concentrations. When incorporated into a formulation, the individual fragrance chemicals partition between the emulsion phases depending on their physicochemical properties, which can impact the structure, stability, texture and odour of the final product. On the other hand, it is well known in the food industry how the composition and structure of food emulsion matrices influence the release of aroma chemicals. Fragranced dermocosmetic emulsions have been studied to a lesser extent but it is interesting to apply findings from the food domain since emulsion structure, composition and aroma compounds share common features. This review aims to give an overview of the literature dealing with the interactions between fragrance and dermocosmetic emulsions. The effects of fragrance on emulsion microstructure, stability and texture are highlighted and discussed. The effects of composition and structure of emulsion on the release of fragrance molecules are also presented. Finally, the interactions between skin and fragranced emulsions are addressed.

Effect of individual packaging to preserve emulsion foods

The article presents the results of the analysis of the rate of mayonnaise resistance to oxidative poisoning, depending on the combination of polymer films used in doy-pack packaging, and its storage modes. The object of the study was mayonnaise with a mass fraction of fat of 67%. In the course of the studies, packaging with a combination of PET12/PE90 films was used; PET12/PE100; PET12/PE110; PET12/PE120; PET12/PE130; PET12/RE_VBS120; PETp12/PE120; RETFp12/RE_VBS120, including those with a "transparent window". The rate of oxidative poisoning was controlled using the indicator "Peroxide number", the values of which were determined by the standard method for 120 days of storage with a frequency of 15 days. Resistance to oxidative poisoning of mayonnaise was determined in the temperature range from +10 to +15°C; from +15 to +25°С and from +25 to +30°С. The results of the study showed that the resistance of mayonnaise to oxidative poisoning is directly dependent on the thickness of the packaging material - the smaller the thickness of the polyethylene, the higher the peroxide value. The combination of PET12/PE120 films used for packaging mayonnaise is able to ensure compliance with the regulated standards in terms of "Peroxide number" in all three studied temperature ranges with different durations: in the range from +25 to +30°C for 45 days, from +15 up to +25°С - for 60 days, and at a temperature from +10 to +15°С for 90 days. The use of high-barrier materials for packing mayonnaise makes it possible to reduce the intensity of the oxidative poisoning process by a factor of 2 or more and thereby increase its shelf life. The presence of a “transparent window” in the design of the packaging material does not significantly affect the intensity of oxidative processes and the shelf life of mayonnaise.

Ultrasound as an innovative way to modify food structure and opportunities in food industry

This review illustrated the recent ultrasound applications in different food systems derived from a number of food sources including dairy, animal, cereal, and fruit. Aside from an overview of the physiochemical effects of sonication on food structure modification on protein, polysaccharides and emulsions, which contribute to the changes in the key functionality of these major components in the food system, the benefits of ultrasound modification on protein, polysaccharides and emulsions are also summarized. In the food industry, ultrasonication is recognised as an emerging green technology with great application potential. Power ultrasound, a high-power low-frequency ultrasound, is of significant interest as it possesses wide usage within numerous sectors, particularly food processing. The potential benefits and limitations of ultrasound are evaluated, and it is concluded ultrasound in food applications is a high-potential topic of research. Further study is necessary to be conducted to widen the application and efficiency of this technology in other industrial sectors.

Effect of blending ratio on the compatibility and stability of konjac glucomannan/starch composite systems

A series of complex dispersions and films combining Konjac glucomannan (KGM) and starch in different ratios were prepared. The compatibility and stability of KGM/Starch composite (KS) systems were evaluated using a new horizontal casting device coupled with CCD camera system and Near-infrared (NIR) spectrometer and multiple conventional characterization techniques. The findings from the casting device revealed that when the KGM and starch were combined in a 7∶3 ratio, the dispersion demonstrated isotropic behavior, flowing and diffusing at a consistent speed from the central point to the surrounding area on the casting disc. Additionally, the scattered particles in the NIR reflectance spectrum were evenly distributed at every point, indicating excellent compatibility and uniformity within the dispersion. FTIR and XRD analyses indicated the existence of molecular interactions between the film components, and showed good compatibility between KGM and starch when the KGM content was greater than 50%. The best compatibility was obtained when the KGM content was 70%. The SEM results showed that the increase of KGM content contributed to a smoother and denser microstructure in the cross-section of the KS composite films, especially when the KGM content was 70% (w/w). The rheological results of the KS dispersion further confirmed the formation of a hybrid network structure between KGM and starch. Higher KGM content led to more hydrogen bonds and provided more opportunities for macromolecular chain entanglement. This work will contribute to a better understanding of the interaction mechanism between polysaccharides and starch, as well as provide a new perspective and novel characterization methods to deconstruct the compatibility and assembly structure stability between KGM and starch. It is beneficial for facilitate the application of KGM in the development of denatured food or starch materials, including food texture properties and emulsion stability, and establish a foundation for the diversification of food design tools.

Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates

Coacervates of protein-polysaccharide complexes that self-assemble through electrostatic interactions exhibit varying morphologies and functional properties. This study investigated the pH range of soy protein isolate (SPI) and κ-carrageenan (κCG) to form complex coacervates in different states and their ability to stabilize high internal phase emulsions (HIPEs). With the increase of pH (from 4.0 to 5.5), electrostatic interaction between SPI and κCG weakened, the yield of SPI/κCG complex coacervates in the system as well as the degree of agglomeration of microstructure gradually decreased. However, in terms of HIPEs, pH5.0 and pH5.5 (especially pH5.5) complex coacervates exhibited better HIPEs formation ability. Excessively complex coacervates could seriously reduce the adsorption rearrangement rate and intermolecular crosslinking behavior of protein molecules at the interface, so the pH5.5 sample with the lowest coacervates yield showed smaller droplet size and higher elastic modulus. The pH5.0 sample exhibited higher initial viscosity in rheological tests, better deformation resistance in large amplitude oscillatory shear (LAOS) tests and better oral friction properties, due to higher complexation degree of coacervates. These findings give improved understandings of structure of pH-induced SPI-κCG complex coacervates in relation to their ability to stabilize HIPEs, which can guide for design of food emulsions.

Neutron scattering and neutron spectroscopy for insights into food emulsion interfaces

Neutron scattering and neutron spectroscopy for insights into food emulsion interfaces

Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

This study explores the cascade extraction of polyphenols and pectins from apple pomace and their potential application as food emulsifiers. The extraction of polyphenols was achieved by a simple method using ethanol and resulted in remarkable antioxidant activity. Pectic polysaccharides were sequentially extracted (5, 10 and 15 min) using subcritical water at two different temperatures (120 °C and 140 °C) and three different pH conditions (pH 3.0, 5.0 and 7.0). Acidic pH resulted in higher pectin yields when combined with higher temperature, whereas neutral conditions were less selective towards pectin. Pectin with different branching patterns could be isolated by tuning the process conditions. Linear homogalacturonan (HG) was preferentially isolated at milder conditions, whereas more branched rhamnogalacturonan (RG-I) populations required longer extraction times. Subcritical water enabled the extraction of pectins with different degrees of methoxylation (DM) depending on the extraction pH, which enabled the production of pectin acid gels with varying rheological properties. Low DM pectin was directly recovered from apple pomace at lower pH, eliminating the need for its conventional derivatization from high DM pectin. The emulsifying properties of two apple pomace pectin fractions with high and low methoxyl content were compared; the pectin with higher methoxyl content showed higher emulsifying capacity and stability. This study demonstrates that the relative abundance of the different pectic domains and the methoxylation of pectin can be controlled by subcritical water extraction, which has important implications for the valorization of pectic-rich agricultural wastes into valuable food ingredients.

Mechanisms of gut epithelial barrier impairment caused by food emulsifiers polysorbate 20 and polysorbate 80.

The rising prevalence of many chronic diseases related to gut barrier dysfunction coincides with the increased global usage of dietary emulsifiers in recent decades. We therefore investigated the effect of the frequently used food emulsifiers on cytotoxicity, barrier function, transcriptome alterations, and protein expression in gastrointestinal epithelial cells. Human intestinal organoids originating from induced pluripotent stem cells, colon organoid organ-on-a-chip, and liquid-liquid interface cells were cultured in the presence of two common emulsifiers: polysorbate 20 (P20) and polysorbate 80 (P80). The cytotoxicity, transepithelial electrical resistance (TEER), and paracellular-flux were measured. Immunofluorescence staining of epithelial tight-junctions (TJ), RNA-seq transcriptome, and targeted proteomics were performed. Cells showed lysis in response to P20 and P80 exposure starting at a 0.1% (v/v) concentration across all models. Epithelial barrier disruption correlated with decreased TEER, increased paracellular-flux and irregular TJ immunostaining. RNA-seq and targeted proteomics analyses demonstrated upregulation of cell development, signaling, proliferation, apoptosis, inflammatory response, and response to stress at 0.05%, a concentration lower than direct cell toxicity. A proinflammatory response was characterized by the secretion of several cytokines and chemokines, interaction with their receptors, and PI3K-Akt and MAPK signaling pathways. CXCL5, CXCL10, and VEGFA were upregulated in response to P20 and CXCL1, CXCL8 (IL-8), CXCL10, LIF in response to P80. The present study provides direct evidence on the detrimental effects of food emulsifiers P20 and P80 on intestinal epithelial integrity. The underlying mechanism of epithelial barrier disruption was cell death at concentrations between 1% and 0.1%. Even at concentrations lower than 0.1%, these polysorbates induced a proinflammatory response suggesting a detrimental effect on gastrointestinal health.

Influence of food emulsifiers on cellular function and inflammation, a preliminary study.

Emulsifiers are extensively used as food additives and their consumption is increasing in Western countries. However, so far only few studies examined their potential effects on intestinal cellular functions and gut inflammation. The aim of this preliminary analysis was to study the emulsifiers and their concentrations capable of causing cellular damage compared to extra virgin olive oil (EVOO). We tested two commonly used emulsifiers (EMI, EMII) and EVOO on Caco-2 cells, derived from a colon carcinoma and widely used as a model of the intestinal inflammation. The diphenyltetrazolium bromide test MTT and clonogenic assay were used to study the effect of emulsifiers on cell viability. Cell migration was determined by the wound-healing assay. The inflammation was studied by measuring the levels of interleukin 6 (IL-6) and monocyte chemoattractant protein-1/C-C motif chemokine ligand 2 (CCL2), multifunctional cytokines with a major role in the acute-phase response. Furthermore, we analyzed the effect of conditioned media of Caco-2 cells treated with EMs on macrophages activation. In conclusion, our preliminary data provide evidence that EMs increase the proliferation and migration rate of Caco-2 cells. Moreover, Caco-2 cells treated with EMs enhance the IL-6 and CCL2 release and activated macrophages, supporting their role as proinflammatory molecules.

Effects of different degumming processes on the molecular species and microstructures of phospholipids recovered from crude vegetable oils

Phospholipids (PLs), as natural additives and nutritional supplements, are recovered from the gum phase during the degumming process of crude vegetable oils. The molecular species of phospholipids recovered from crude soybean (SO), flaxseed (FO) and peanut oil (PO) by different degumming processes, including water (WD), acid (AD), PLA1(EDA), PLC (EDC) and PLA1-PLC (EDAC) were investigated. According to the PLS-DA model, a total of 30, 38 and 21 characteristic markers were identified using UPLC-Q-TOF-MS in the phospholipids recovered from SO, FO and PO by different degumming processes, respectively. PC (18:2/18:2) and PE (18:2/18:2) were the main phospholipids for WD and AD, LPC (18:2) and LPE (18:2) were the main phospholipids for EDA and EDAC, and PI (16:0/18:2) and PI (16:0/18:1) were served as characteristic phospholipids for EDC. In addition, a lamellar liquid-crystalline phase was observed in the recovered phospholipids, which indicated that the microstructure of phospholipids recovered from crude vegetable oils were significantly influenced by different degumming processes. These differential molecular species of phospholipid products provide useful information to facilitate the potential utilization of phospholipid products as emulsifiers in food and as ingredients in the pharmaceutical industries.

Structure Formation in Tailor‐Made Buriti Oil Emulsion During Simulated Digestion

AbstractFunctional food emulsions enriched in health‐promoting nutrients can help to maintain and improve health and lifestyle. The oil extracted from the Amazonian buriti fruit is renowned for its high levels of carotenoid, vitamin E, and unsaturated fatty acids, which have been linked to improvements in cardiometabolic health. Here, buriti oil in water emulsions are developed and their colloidal transformations are investigated in an advanced digestion model with oral, gastric, and intestinal parts with in situ synchrotron small‐angle X‐ray scattering, cryogenic electron microscopy, and dynamic light scattering under simulated “healthy” and “compromised” digestive conditions. The interior oil phase of whey‐stabilized buriti oil‐in‐water emulsion transforms into highly ordered lyotropic liquid crystalline structures during simulated intestinal digestion at compromised bile conditions. Simulated gastric digestion influences intestinal digestion by slowing it down, resulting in less ordered structures. The digestion‐triggered structure formation is pH‐ and bile salt‐dependent and can be modulated by adding vitamin E to the oil. This tailoring of structures during digestion offers a new pathway to steer digestion kinetics and nutrient bioavailability.

Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes

Coconut globulins (CG) possesses potential as an emulsifier but has not been utilized well. In this study, the emulsifying performance of glycated CG-fucoidan (CGF) complexes, and the relationship between emulsifying stability and interfacial behavior were investigated. The results showed that the grafting of fucoidan increased the molecular weight of CG, and decreased the zeta potential and fluorescence intensity. With the higher glycosylation degree, the fucoidan modified CG exhibited better emulsifying stability and higher viscosity. Moreover, the result of adsorption kinetics revealed that elasticity was the main property of the interface layer. Compared to CG, CGF complexes with high degree of glycosylation had thicker interfacial layer on the oil–water interface. A thicker elastic interfacial layer may be beneficial to the emulsion stability, owing to the strong interaction of electrostatic repulsion and steric hindrance between oil droplets. These findings may provide useful information for glycated CGF complexes as emulsifiers in functional food.

The emulsifying ability of oleosomes and their interfacial molecules

Oleosomes are natural oil droplets, present in all organisms and abundant in oilseeds. After their aqueous extraction from oilseeds, they can be directly utilized as oil droplets in food, cosmetics and all types of oil-in-water emulsion systems. However, to expand the potential uses of oleosomes as green ingredients and to valorize oilseeds as efficient as possible, we explored their emulsifying ability. Oleosomes were extracted from rapeseeds, and 10.0 wt% oil-in-water emulsions were created after homogenization with 0.5–6.0 wt% oleosomes, and the droplet size of the emulsions and their structure was measured by laser diffraction and confocal laser scanning microscopy (CLSM), respectively. The emulsion with an oleosome concentration lower than 1.0 wt% gave unstable emulsions with visible free oil. At oleosome concentrations at 1.5 wt% or higher, we obtained stable emulsions with droplet sizes between 2.0 and 12.0 µm. To investigate the role of the oleosome interfacial molecules in stabilizing emulsions we also studied their emulsifying and interfacial properties (using drop tensiometry) after isolating them from the oleosome structure. Both oleosomes and their isolated interfacial molecules exhibited a similar behavior on the oil-water interfaces, forming predominantly elastic interfacial films, and also showed a similar emulsifying ability. Our results show that oleosomes are not stabilizing the oil-in-water emulsions as intact particles, but they provide their interfacial molecules, which are enough to stabilize an oil-water surface up to about 2 times bigger than the initial oleosome surface. The understanding of the behavior of oleosomes as emulsifiers, opens many possibilities to use oleosomes as alternative to synthetic emulsifiers in food and pharma applications.

Effects of food emulsifiers on high fat-diet-induced obesity, intestinal inflammation, changes in bile acid profile, and liver dysfunction

Obesity has become one of the most prevalent health concerns of our time. A long-term high-fat diet is closely related to obesity. Food emulsifiers are incorporated into high-fat foods to enhance the texture and stability. Whether food emulsifiers exacerbate obesity and metabolic disorders induced by a high-fat diet remains unclear. This study aimed to investigate the effects of polysorbate-80 (P80) and polyglycerol polyricinoleate (PGPR) on lipid metabolism, bile acid profile, and gut microbiota in normal and high-fat-diet-induced obesity in mice. The results of this study showed that P80 and PGPR had little effect on body weight but significantly increased epididymal-fat weight, total energy intake, and blood lipid levels. P80 and PGPR stimulated colon inflammation and improved the expression of inflammatory factors in the colon and liver significantly. P80 and PGPR changed the bile acid profile. However, P80 and PGPR did not aggravate inflammation, obesity and alter bile acid profile by altering the composition of the gut microbiota. The results of this study provide an experimental reference for the rational use of food additives and the adjustment of dietary structure, which are important and have application value.

CFD simulation of a high-shear mixer for food emulsion production

Mayonnaise is a stable liquid–liquid emulsion with high content of the dispersed oil phase. In the last step of its production, the emulsion is fluxed into a high-shear mixer, where the oil droplets undergo breakage until the final size distribution is reached. This step is crucial to fine-tune the droplet size distribution (DSD), in order to result in the desired structure, stability, taste, and color. In this work, we aim to model this last step via computational fluid dynamics (CFD) and population balance modeling (PBM), to properly describe both the non-Newtonian dynamics of the emulsion and the evolution of the DSD. 2D and 3D CFD simulations show that attention should be paid to the grid resolution to properly describe recognizable patterns observed in experiments. Moreover, CFD and PBM simulations clarify the role of the pre- and post-mixing zones in the high-shear mixer, as well as the effect of the type of flow, pure shear vs elongational, on droplet breakage. We thus propose a physics-based model as a computational tool in order to possibly develop a digital twin of the industrial food emulsion preparation.

Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Natural oil-in-water emulsions containing plant oil bodies (OBs), also called oleosomes, rich in health-promoting omega-3 polyunsaturated fatty acids (ω3 PUFA) are of increasing interest for food applications. In this study, we focused on walnut kernel OBs (WK-OBs) and explored their microstructure, composition and physical stability in ionic environments as well as the impact of homogenization. A green process involving aqueous extraction by grinding of WK allowed the co-extraction of OBs and proteins, and centrifugation was used to recover the WK-OBs. Confocal laser scanning microscopy images showed the spherical shape of WK-OBs with an oil core envelopped by a layer of phospholipids (0.16 % of lipids) and embedded proteins. Their mean diameter was 5.1 ± 0.3 µm. The WK-OBs contained 70.1 % PUFA with 57.8 % ω6 linoleic acid and 12.3 % ω3 α-linolenic acid representing 68 % and 11.6 % of the total fatty acids in the sn-2 position of the triacylglycerols (TAG), respectively. Trilinolein was the main TAG (23.1 %). The WK-OBs also contained sterols (1223 ± 33 mg/kg lipids; 86 % β-sitosterol), carotenoids (0.62 ± 0.01 mg/kg lipids; 49.2 % β-carotene), and tocopherols (322.7 ± 7.7 mg/kg lipids; 89 % γ-tocopherol), confirming their interest as health-promoting ingredients. The decrease in the size of WK-OBs under high-pressure homogenization avoided phase separation upon storage. The anionic WK-OB surface at neutral pH was affected by stressful ionic environments (pH, NaCl, CaCl2), that induced aggregation of WK-OBs and decreased the physical stability of the emulsions. Emulsions containing WK-OBs are promising to diversify the market of the ω3-rich plant-based food products and beverages.

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

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.