Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel

In this article we present data related to the original research articles ‘Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel’ (Gravelle et al., 2021) and ‘The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels’ (Gravelle and Marangoni, 2021). The small deformation elastic (Young's) modulus and large deformation fracture behavior of emulsion-filled composite gelatin gels are reported as a function of filler volume fraction (ϕ(f) = 0 – 0.32). Homogeneous and heterogeneous network architectures were achieved by varying electrostatic interactions between matrix and filler. The effect of emulsion droplet physical state (solid fat or liquid oil) and gelator concentration (2, 4, 6, or 8% gelatin) were also evaluated. The reported elastic modulus, and fracture properties were obtained from large deformation uniaxial compression tests. Power law scaling behavior was identified for the elastic modulus as a function of both ϕ(f) and gelator concentration, which are also reported. This data is relevant to the evaluation of network properties on the applicability of small deformation particle reinforcement theories and models describing the fracture mechanics of filled composites such as fat-filled food systems.