Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

This study explored the feasibility of adding different ratios of konjac gum to xanthan gum (KGM/XG) as a regulating component to improve the texture, rheological and 3D-printing properties of high internal phase emulsions (HIPEs) using egg white microgels (EWMGs). In this approach, the EWMGs and KGM/XG formed hybrid particles through non-covalent interactions based on hydrogen bonding, supplemented by hydrophobic and ionic interactions. The size, zeta potential, and hydrophobicity of the EWMGs-KGM/XG particles could be fine-tuned by adjusting the KGM/XG ratio. Incorporating KGM/XG enhanced the ability of EWMGs to reduce the interfacial tension in oil/water systems, resulting in smaller droplet sizes within the HIPEs. Additionally, KGM/XG formed a network structure with the EWMGs, improving the storage modules, loss modules, recovery rate, and hardness of the resulting HIPEs. Adding KGM/XG improved the HIPE properties, such as apparent viscosity, shear thinning, self-support, and thixotropy related to 3D printing, although with a reduction in critical strain. When the KGM/XG ratio was 1/1, the printed pyramid shape had a clear line and no oil leakage, and the stability was best after storage at 4 °C for 5 days. Furthermore, the characteristics of HIPEs can be tailored to meet different processing and production requirements by adjusting the KGM/XG ratio.