Table 1.
Formulation (%) of different oat emulsion gels and oil-free gels
| Samplesa | Oat bran | Olive oil | Water | Alginate | Gelatin |
|---|---|---|---|---|---|
| OEW 12/40 | 12 | 40 | 48 | 0 | 0 |
| OEA 12/40 | 12 | 40 | 46 | 2 | 0 |
| OEG 12/40 | 12 | 40 | 46 | 0 | 2 |
| OEW 14/35 | 14 | 35 | 51 | 0 | 0 |
| OEA 14/35 | 14 | 35 | 49 | 2 | 0 |
| OEG 14/35 | 14 | 35 | 49 | 0 | 2 |
| OEW 16/30 | 16 | 30 | 54 | 0 | 0 |
| OEA 16/30 | 16 | 30 | 52 | 2 | 0 |
| OEG 16/30 | 16 | 30 | 52 | 0 | 2 |
| OEW 18/25 | 18 | 25 | 57 | 0 | 0 |
| OEA 18/25 | 18 | 25 | 55 | 2 | 0 |
| OEG 18/25 | 18 | 25 | 55 | 0 | 2 |
| OEW 20/20 | 20 | 20 | 60 | 0 | 0 |
| OEA 20/20 | 20 | 20 | 58 | 2 | 0 |
| OEG 20/20 | 20 | 20 | 58 | 0 | 2 |
| OEW 22/15 | 22 | 15 | 63 | 0 | 0 |
| OEA 22/15 | 22 | 15 | 61 | 2 | 0 |
| OEG 22/15 | 22 | 15 | 61 | 0 | 2 |
| OEW 24/10 | 24 | 10 | 66 | 0 | 0 |
| OEA 24/10 | 24 | 10 | 64 | 2 | 0 |
| OEG 24/10 | 24 | 10 | 64 | 0 | 2 |
| OEW 26/5 | 26 | 5 | 69 | 0 | 0 |
| OEA 26/5 | 26 | 5 | 67 | 2 | 0 |
| OEG 26/5 | 26 | 5 | 67 | 0 | 2 |
| OGW 28/0 | 28 | 0 | 72 | 0 | 0 |
| OGA 28/0 | 28 | 0 | 70 | 2 | 0 |
| OGG 28/0 | 28 | 0 | 70 | 0 | 2 |
aSample denominations for oat emulsion gels (OE): without added gelling agent (OEW), containing alginate (OEA) and gelatin (OEG). Sample denominations for oil-free oat gels (OG): without added gelling agent (OGW), containing alginate (OGA) and gelatin (OGG)