We investigated the relationship between phase separated structure and fracture properties of multicomponent gels. Specifically, we focused on the fracture properties of three types of gels with different continuous phases (egg white protein (EWP) continuous, bicontinuous and agar continuous). In this study, we revealed the effect of oil addition on EWP-agar gels with three different continuous phases. The fracture properties of mixed gels were analyzed by a large deformation test. Gel

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... was also observed by confocal laser scanning microscopy and scanning electron microscopy. The EWP-continuous phase gel with oil showed a fracture point at higher stress and strain than the non-oil gel. Furthermore, the bicontinuous phase gel with oil fractured at lower stress and strain, but the agar-continuous phase gel with oil showed little change. The results from structural observation showed that the added oil present in the phase formed a continuous structure in the form of oil droplets. Moreover, it was clear that the oil droplets in the EWP-rich phase were active fillers. In contrast, the oil droplets in the agar-rich phase were inactive fillers. These results suggest that the interaction between oil and the component forming the continuous phase influences changes in fracture properties by the addition of oil.