Abstract
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. Low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.
Highlights
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels
It is clear from these results that there was a distinct difference in the large deformation fracture properties of high internal phase emulsion (HIPE) gels prepared by combining locust bean gum (LBG) with two different hydrocolloids (CAR and xanthan gum (XAN))
We successfully demonstrated a facile approach of making oil continuous HIPE gels using only common foodgrade components
Summary
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels.
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