Oil-in-water emulsions are used in various industries, such as food, pharmaceuticals, and cosmetics. In this study, we investigated the correlation between food-grade polysaccharide gelling agents and high-internal-phase emulsion (HIPE) gels with high liquid fat content (～85%) and the physical properties and internal structure of the gels.

  To prepare stable, self-standing HIPE gels containing high liquid fat (～85%), we used appropriate food-grade gelling agents [e.g., xanthan gum (XG) and Locust bean gum (LBG) mixture gelling agent] at an optimal concentration. The relationship between physical properties and liquid fat content of the gels is correlated with the interaction between emulsion droplets, the gel matrix, and internal structure. Physical properties depended on liquid fat content and on how closely sequenced the small emulsion droplets were in the internal gel structure.

  These results have significant implications for immobilization of high liquid fat content in the hydrophilic polysaccharide gel network, which can be applied to various industries.