Bigels: A review on formulation, characterization, and application in the food industry

Background

Bigels are being developed, which are novel compounds that integrate solid gel and liquid phases. Bigels have proven to be valuable in the contemporary food industry. They are created using compounds of emulsifiers and gelling agents, resulting in a variety of textures.

Scope and Approach

Novel research has identified the complexity of their formulation and the definition of their properties using cutting-edge methods as key areas of research. The critique offers insights into the complex realm of Bigels formulation by thoroughly investigating gelling chemicals, emulsification procedures, and cross-linking strategies. Cutting-edge techniques like spectroscopy, microscopy, and rheology highlight Bigel structural and mechanical properties. Bigels are focused mainly on enhancing texture. Scientists study controlled-release systems involving Bigels. Experts explore nutrient delivery through Bigels. Innovators develop environmentally friendly food production methods using Bigels.

Key findings and conclusion

Bigels are valuable for combining science and gastronomy to create innovative food experiences. Their capacity to encapsulate active ingredients and prolong shelf life makes them essential for decreasing food waste and global sustainability goals. The review emphasizes that Bigels inspire innovative processing in the food industry beyond being just basic components. Bigels influence the future food by increasing textures and offering specialized nutritional solutions. Bigels offers limitless potential applications. As science and technology advance, they indicate a future where gourmet experiences are both delicious and sustainable.