Modulating process parameters to change physical properties of bigels for food applications

The effect of the process parameters involved in production bigels was investigated through study structural, mechanical and rheological properties. Four level (24) Central Composite Rotational Design (CCRD) configuration applied order to organogelator concentration, hydrocolloid organogel:hydrogel ratio shear mixing. Gellan gum high oleic sunflower oil with glycerol monostearate were used produce hydrogels organogels, respectively. All formulations water-in-oil systems gel-like behavior. FTIR XRD results showed that formed only by physical arrangement no chemical interactions, but gellan decreased crystallinity due its amorphous character. However, hydrogel particles acted as an active filler, reinforcing structure comparison pure gels. Also, present organogel could self-assemble at interface interact aqueous phase, improving interaction affinity between phases. Moreover, depending on composition, be softer or harder some frequency dependence. CCRD all evaluated changed concentration. Shear mixing also significant for parameters; however, concentration did not exert a range studied. From PCA analysis it possible distinguish different groups, which means conditions produced similar characteristics. Thus, is expected these will allow customizing fine-tuning properties structured two-phase diverse applications, ranging from food pharmaceutical cosmetic industries.