Rheological and Thermal Transition of High Internal Phase Emulsion Gel Structured from Sardine Oil-Based Monostearate Oleogel and Caseinate–Carrageenan Hydrogel

This dataset presents rheological and thermal transition data of high internal phase emulsion (HIPE) gels structured from sardine oil-based monostearate oleogel and a combination of caseinate–carrageenan hydrogel. The purpose of this study was to optimize the emulsifier system for structuring HIPE gels that can be applied in food systems, particularly as fat replacers in surimi products. Rheological characterization was performed using a TA Instruments DHR-1 Rheometer with oscillatory frequency sweep analysis at 25°C, evaluating both storage modulus (G′) and loss modulus (G″) across frequencies from 0.1 to 10 Hz. Thermal transition behavior was analyzed by Differential Scanning Calorimetry (DSC), determining melting profiles and thermal stability of the HIPE gels. Data includes: (i) Frequency sweep data (G′ and G″ values) of HIPE gels at varying emulsifier ratios. (ii) Thermal transition profiles from DSC analysis, indicating phase change temperatures. Supporting calculation sheets for OBC and droplet size where applicable. This dataset is useful for researchers studying colloidal fat replacement systems, marine-based oleogels, and the application of protein–polysaccharide hydrogel systems in food products.