A Review of Factors Influencing the Preparation of Bigels and Its Application in Food Field

CHENG Chuansen, LIU Yanqing, BIAN Miaomiao, LIU Jun, TU Yixian, JING Siqun

A Review of Factors Influencing the Preparation of Bigels and Its Application in Food Field

2024

CHENG Chuansen, LIU Yanqing, BIAN Miaomiao, LIU Jun, TU Yixian, JING Siqun

Bigels are a new type of biphase system produced by the combination of hydrogel and organogel (oleogel), which have the characteristics of both aqueous and organic phases. Bigels exhibit superior performance to single-component gels, with the advantages of being able to deliver both hydrophilic and hydrophobic substances, ease of preparation, excellent spread ability, good physical stability, and long shelf life. In recent years, bigels have been of wide concern, and more and more studies have shown that bigels have a wide application prospect in the field of foods. This paper briefly reviews the structure of bigels, the effects of several major factors in the preparation of bigels such as the type and concentration of gelling agent, oleogel/hydrogel ratio and homogenization conditions on the physicochemical properties of bigels. It also explores the application of bigels in bioactive compound delivery, 3D food printing, fat substitution, and other aspects in the field of food industry. This review will contribute to further research and application of bigels in the food industry.

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