Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase

A novel POB-based O/W/O foamed emulsion gel was constructed. The mechanism by which POB strengthens the foamed emulsion gel was preliminarily explored by studying the microstructure and rheological properties, and the applications of POB in decoration and 3D printing were analyzed. The adsorption of POBs and their fragments might strengthen the interface between the water and internal oil phases, thereby increasing the yield stress of the system, which protected the O/W/O structure from being damaged during whipping, and formed a special foam structure where air-in-oil (A/O) structures and O/W/O structure coexist. Besides, adding POB promoted the overrun of the emulsion gel, and the maximum overrun rate was 68.6 %. Finally, POB-based O/W/O foamed emulsion gel exhibited good decoration and 3D printing performance and is expected to become a healthy and higher-quality foamed food in the future. [Display omitted] •POB-based O/W/O foamed emulsion gel was successfully prepared.•POBs strengthened the interface between the water phase and the outer oil phase to resist whipping.•POBs contributed to the overrun of emulsion gel and the plasticity of the resulting aerated emulsion.•O/W/O structure could co-exist with A/O structure in foam system.•Foamed emulsion gel 42 wt% POB content showed the best decoration and 3D printing effects.