Impact of oleogelator type and concentration on the properties of food-grade bigels: a comparative study of three waxes

Bigels are two-phase systems formed by an aqueous gel and a lipid gel phase. This study evaluated the effect of oleogelator type and concentration on the physical and chemical properties of food-grade bigels. Three waxes (candelilla wax CLW, beeswax BW, and carnauba wax CRW) were tested at 6, 8, and 10% (w/w). Bigels with CLW oleogels, showed the highest liquid binding capacity (LBC) (in a range of 96-99% for all concentrations) and firmness (in a range of 3246-5134gf for all concentrations), as well as greater viscosity and viscoelastic moduli. BW oleogel produced bigels with intermediate LBC (in a range of 86–92% for all concentrations) and firmness (in a range of 1332–3283gf for all concentrations) . CRW oleogels yielded bigels with the lowest LBC (in a range of 64-80% for all concentrations) and firmness (in a range of 307-973gf for all concentrations). Incrementing the wax concentration increases all physical parameters measured. These results demonstrate that the composition and concentration of the oleogel phase are key factors in designing bigels with targeted mechanical and rheological properties for food applications. • Structurant composition influences bigel properties Bigels form via physical interactions between oleogel and hydrogel phases LBC and firmness decreased with increasing wax ester content or decreasing oleogel concentration • Beeswax-based bigels exhibited the highest oxidative stability among the waxes studied