Raw data behind tables and figures-Gelatin and Gellan Gum Bigels_CFE [Dataset]

Alicia Gutiérrez, Susana Cofrades, Arancha Saiz and María Dolores Álvarez Bigels (BGs) were formulated using gelatin (GA) or gellan gum (GG) hydrogels (HGs) and beeswax‑structured oleogels (OGs), incorporating inositol‑rich (I‑CFE) and polyphe-nol‑rich (P‑CFE) carob fruit extracts into the HG and OG phases. The effects of composi-tion on their rheological, textural, thermal, color and physical stability properties were evaluated at HG/OG ratios of 70/30, 60/40 and 50/50. GG‑based BGs formed rigid, coher-ent and crystal‑reinforced networks, showing the highest oscillatory stiffness and complex viscosity. GA‑based BGs developed softer, more deformable and viscous structures, with mechanical behavior strongly governed by damping and water content. Increasing OG reinforced GG BGs through beeswax crystal integration, whereas in GA it increased oscil-latory stiffness but weakened the cohesive, viscous and recoverable character of the pro-tein network. CATPCA revealed two mechanical domains: a GA‑associated regime dom-inated by viscosity, penetration resistance and loss factor (tan δ), and a GG‑associated re-gime governed by elastic stiffness. Correlations confirmed tan δmax as a marker of structur-al fragility in GA, while stiffness parameters dominated GG behavior. Melting points re-mained within 53–54 °C, and all BGs showed excellent physical stability. Overall, GA and GG provide complementary design spaces, offering a mechanistic basis for the rational design of BGs with controlled structural and functional properties.