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Macroscopic (A) and microscopic (B) images of polysaccharide-based semisolid emulsions containing vegetable oils. Overall, the formulations have a whitish color, homogeneous aspect, and shiny texture. The microscopic evaluation indicates that the system effectively dispersed the oil, keeping it stable within the semisolid structure. Abbreviations: GG—Gellan gum; KC—Kappa-carrageenan; BO—Blackcurrant Oil; AO—Avocado Oil.
