Abstract
Bigels are biphasic systems combining oleogel (OG) and hydrogel (HG) networks with unique structural and functional properties. This study evaluated the effect of OG:HG ratios on the physicochemical, functional, textural, colorimetric, and structural properties of bigels formulated with κ-carrageenan (2%) and taro starch (10%) as HG, and canola oil (90%) with beeswax (10%) as OG. Three formulations were prepared: 25:75 (BG1), 50:50 (BG2), and 75:25 (BG3). All bigels showed high oil retention (> 90%) and no phase separation. Microscopy revealed structural phase types: O/W (BG1), bicontinuous (BG2), and W/O (BG3). Swelling capacity and moisture content decreased with increasing OG, while color parameter b* and yellowness index increased. Hardness ranged from 0.39 to 0.46 N. FTIR peak area analysis (3720-3090, 721, and 576 cm(-1)) confirmed structural changes related to phase ratios. These findings highlight the potential of taro starch bigels as customizable and stable systems for food applications. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-025-01961-5.