Walnut protein-based 3D printed cream substitute

Although walnut protein (WP) is a good source of plant protein, it has a low degree of industrial development and utilization. In this study, we attempted to develop an edible 3D printing WP emulsion using walnut protein for processing and further preparation of walnut protein-based cream alternative. We investigated the feasibility of 3D printing for producing a visually attractive and nutrient-rich walnut protein-based cream substitute through the addition of xanthan gum (XG) (0.0, 0.5, 1.0, 1.5, 2.0 and 2.5%, w/w). The results showed that the addition of XG in WP emulsion promoted the formation of hydrogen bonds, which significantly improved gel strength, water holding capacity, mechanical strength, stability, printability, significant shear thinning behavior, and high solid viscoelasticity. After testing, the walnut protein emulsion containing 1.5% XG had high printing accuracy, high self-supporting properties, and smooth surface texture. Walnut protein shows a promising cream substitute, which provides a basis for its industrial development.