In this article we present data related to the original research articles Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel (Gravelle et al., 2021) and The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels (Gravelle and Marangoni, 2021). The small deformation elastic (Youngs) modulus and large deformation fracture behavior of emulsion-filled composite gelatin gels are reported as a function of filler volume fraction (ϕf = 0 - 0.32). Homogeneous and heterogeneous network architectures were achieved by varying electrostatic interactions between matrix and filler. The effect of emulsion droplet physical state (solid fat or liquid oil) and gelator concentration (2, 4, 6, or 8% gelatin) were also evaluated. The reported elastic modulus, and fracture properties were obtained from large deformation uniaxial compression tests. Power law scaling behavior was identified for the elastic modulus as a function of both ϕf and gelator concentration, which are also reported. This data is relevant to the evaluation of network properties on the applicability of small deformation particle reinforcement theories and models describing the fracture mechanics of filled composites such as fat-filled food systems.

This work evaluates the ability of various lipid-based amphiphilic small molecules (ASMs) to modulate the mechanical and rheological properties of oleogels principally structured by ethyl cellulose (EC). Six ASMs varying in the chemical structure of their polar headgroups were used to produce EC-ASM oleogels. Stearic acid (StAc), monoacylglycerol (MAG), sodium stearoyl lactylate (SSL), and citric acid esters of monoglycerides (CITREM) all provided a dramatic enhancement in gel strength, while lactic acid (LACTEM) and acetic acid (ACETEM) esters produced only a marginal increase. Those additives which crystallized above 20 °C displayed pronounced changes in their network organization and crystal morphology in the presence of EC. Differences in the solid/liquid phase change behavior were also observed in select samples using differential scanning calorimetry. Both the small and large amplitude oscillatory shear responses were dependent on the ASM which was dependent on the chemistry of the headgroup, crystal network organization, and ability to plasticize the polymer network. The extent of thixotropic recovery was largely dependent on the polarity of functional groups in the ASMs, but was also influenced by the formation of a secondary crystal network. In general, ASMs which formed larger, system-spanning crystal networks (MAG, StAc) produced more brittle gels, while the highly hydrophilic, charged headgroup of SSL promoted a homogeneous distribution of small crystals, resulting in a tougher material. In the absence of a crystal network, stronger polar species in the ASM headgroup produced higher gel strength and increased elasticity. Thus, both ASM chemical structure and crystallization properties strongly contribute to the functionality of the resulting combined oleogelator systems.

A series of food grade particles were characterized for their potential as fillers in myofibrillar gels. The fillers were separated into (i) hydrophilic, insoluble, crystalline particles and (ii) starch granules. The particles used were microcrystalline cellulose, oat fiber and walnut shell flour, as well as potato and tapioca starches. Crystalline particles increased hardness and decreased recovery properties. Although all of these fillers decreased the T2 relaxation time of water, this was dependent on particle type and size. An increase in gel strength was observed with increasing filler content, which was attributed to particle crowding. Native potato starch was the most efficient at increasing liquid retention, while native tapioca was the least effective. Gel strength increased significantly only for the native potato and modified tapioca starches, but no effect on recovery attributes were observed for any of the starch varieties. The potato starches became swollen and hydrated to a similar extent during the protein gelation process, while the native tapioca starch gelatinized at higher temperatures, and the modified tapioca showed little evidence of swelling. T2 relaxometry supported this finding, as the meat batters containing native potato starch displayed two water populations, while the remaining starches displayed only a single population.

This article presents data related to the research article entitled Considerations for readdressing theoretical descriptions of particle-filled composite food gels [1]. The elastic modulus of mixed biopolymer composite gels consisting of heat-set whey protein isolate and xanthan gum (WPI-X) filled with glass microspheres is reported. Gels were evaluated as a function of volume fraction filler (φf = 0-0.5), with varying filler size (4 μm, 7-10 μm, 45-90 μm, and 150-210 μm) and ionic strength of the protein phase (0, 50, 100, 200 mM NaCl). The reported elastic modulus data was extracted from large deformation uniaxial compression tests. This data is relevant to the development of alternative particle reinforcement models, or adaptation of existing theories. Further, it represents the limiting case of rigid inclusions, which can eliminate certain confounding assumptions in established models.