“…20 Various bigel systems have recently been reported in the literature aiming to explore the general characteristics of bigels or to provide comprehensive knowledge of bigels as fat mimetics. Bigels were formulated using GMS, [20][21][22][23][24][25][26] waxes, 15,[27][28][29] ethyl cellulose 25,30 and a lecithin-stearic acid mix 31 as the oleogelators, while gelatin, 20,25,28,29 gums, 21,32 κ-carrageenan, 23,24 alginate 15,33 and others were used as the hydrogelators. The bigels' mixing procedure is commonly achieved by mixing two hot phases at temperatures higher than 70 °C (ref.…”