Physiochemical, thermal, textural, functional, and microstructural characterization of the developed shelf stable bigel using hydrogel and oleogel

Abstract

Bigel system was developed using a combination of oleogel and hydrogel. The developed bigel showed semi-solid stable emulsion as the storage modulus was significantly higher than the loss modulus. Increasing hydrogel concentration in bigel reduced the hardness. Bigel containing 40:60 hydrogel to oleogel resulted in a desirable homogenous structure. This finalized water in oil bigel is characterized based on the physio-chemical, textural, thermal, functional, and microstructural characteristics. The filter strip method was used to test the bigels' ability to bind oil, and the results showed that the bigel made of beeswax and soybean oil had the most outstanding ability. The melting point temperature of the bigel was found to be higher than that of the oleogel based on the DSC data. The results of storage study at refrigerated and room temperature was found that the developed bigel is stable and acceptable for at least four weeks.