當濃縮乳化液的體積分數超過臨界值時，往往會形成堵塞結構，表現出固體般的行為。在這項工作中，我們開發了一種新穎的可食用高內相乳化液，將可食用的深共熔溶劑（DES）作為分散相，以向日葵油和Span 80作為連續相，配製DES-in-oil乳化液。徹底研究了所得DES-in-oil乳化液的流變性質，重點關注了屈服應力和儲存模量，這些是固體般特性的指標。此外，使用光學顯微鏡分析了乳化液的微觀結構，以確定DES微滴的大小分佈。我們的研究進一步探討了攪拌時間對乳化液形成的影響，揭示了長時間的攪拌通過減小液滴尺寸來增強乳化液的機械性能。這種創新的乳化液展示了在3D食品打印中的潛在應用，可以用於直接形成預定義的固體結構。這樣打印的食品可以呈現各種形狀，無需後處理，在四個月內保持形狀完整性和自給自足性。;Concentrated emulsions, when their volume fractions exceed a critical value, tend to adopt a jammed structure and exhibit solid-like behavior. In this work, we develop a novel, edible high internal phase emulsion that incorporates an edible deep eutectic solvent (DES) as the dispersed phase, along with sunflower oil and Span 80 as the continuous phase, to formulate DES-in-oil emulsions. The rheological properties of the resulting DES-in-oil emulsions are thoroughly examined, focusing on the yield stress and storage modulus, which are indicative of solid-like characteristics. Additionally, the emulsion’s microstructure is analyzed using optical microscopy to determine the size distribution of the DES droplets. Our study further explores the impact of agitation time on the emulsion’s formation, revealing that prolonged agitation strengthens the emulsion’s mechanical properties by reducing droplet sizes. This innovative emulsion showcases potential applications in 3D food printing, where it can be used to directly form predefined solid structures. Such printed food can assume various shapes without requiring post-processing, maintaining shape integrity and self-sustainability for up to four months.
