HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing

Abstract

The rising demand for innovative food structure design has highlighted the potential of high internal phase emulsion gels (HIPE-gels) for 3D food printing due to their tunable rheological properties and high oil content. However, challenges such as inadequate mechanical strength, rheological instability, and environmental sensitivity limit their performance. In this study, we investigated the role of sodium hyaluronate (HA) with varying conformations and concentrations in stabilizing HIPE-gels formulated with micellar casein concentrate (MCC). HA significantly improved the structural and functional properties of the gels, with its molecular weight and concentration critically affecting viscosity, rheology, and printability. The entanglement of HA chains at the emulsion interface enhanced viscoelasticity, resulting in superior mechanical strength and high-fidelity 3D printing. Notably, the H-HA_1.0-MCC gel achieved a printing accuracy of 98.28 ± 0.99 % and stability of 98.49 ± 0.49 %. This study provides a polysaccharide-mediated stabilization strategy to address key limitations in food-grade HIPE-gels, paving the way for complex texture design and the development of high-value food products.