Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

The fabrication of high-quality low-fat 3D printed foods is strongly dependent on the development shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle size distribution. In this study, oil was partially or totally replaced hydrophobically modified biosurfactants (acetylated starch, octenyl succinic anhydride ethyl (hydroxyethyl) cellulose, dodecenyl succinylated inulin) in soy protein-based emulsion to produce desired reduced-fat gels for potential applications printing process. These exhibited pseudoplastic behavior viscoelastic properties, where viscosity recovery, frequency crossover point, storage modulus were found increase increasing ratio. Higher levels surface-active biopolymers also yielded inks lower creep compliance, smaller droplet having more uniform distribution, possessing improved structural strength stability. Spherical droplets higher ratios remained well dispersed. differences molecular weight radius gyration accounted observed flow stability, including inulin cellulose offered stable structures strong gel-like properties compared acetylated starches. All networks dynamic recoverable, thus demonstrating these processes.