Tuning bigel performance via emulsifier type and concentration: Structural, physicochemical, and molecular
Yi Xue1, Jinfeng Zhong1, Xiong Liu1
1College of Food Science, Southwest University, Chongqing 400715, China.
Food Research International (Ottawa, Ont.)
|January 9, 2026
Summary
This study optimized bigels using glycerol monooleate (GM) and phosphatidylcholine (PC) emulsifiers. Emulsifier type and concentration significantly impact bigel texture, stability, and antioxidant properties for food applications.
Area of Science:
- Food science and material science
- Colloid and interface science
Background:
- Bigels, composed of oleogel and hydrogel phases, offer tunable properties for food applications.
- Controlling bigel physical properties and chemical stability is crucial for their use as functional fat replacers.
Purpose of the Study:
- To investigate the impact of emulsifier type (glycerol monooleate - GM, and phosphatidylcholine - PC) and concentration on bigel properties.
- To enhance the physical characteristics, microstructure, and oxidative stability of bigels.
Main Methods:
- Fabrication of bigels using ethyl cellulose oleogel and deacetylated konjac glucomannan hydrogel.
- Analysis of physical properties (oil binding capacity, hardness, elasticity), microstructure, and oxidative stability.
- Molecular dynamics simulations to elucidate intermolecular interactions.
Main Results:
- Low emulsifier concentrations (≤1%) reduced oil-water interfacial tension, improving bigel uniformity and dispersion.
- GM and PC increased oil binding capacity and elasticity, but higher concentrations decreased hardness.
- Both emulsifiers enhanced oxidative stability, with GM showing superior antioxidant effects; molecular dynamics confirmed strengthened intermolecular interactions.
Conclusions:
- Emulsifier type and concentration are key factors in tuning bigel texture and stability.
- These findings provide insights for designing structured food materials with tailored properties.
- Optimized bigels show potential as functional fat replacers in food products.
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