Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 80, Issue 5, Pages 417-421Publisher
AMER OIL CHEMISTS SOC A O C S PRESS
DOI: 10.1007/s11746-003-0714-0
Keywords
dicarboxylic acids; fatty acids; fatty alcohol; hydrogenation; kokum; organogels; supramolecular chemistry; triacylglycerol; wax esters
Categories
Ask authors/readers for more resources
Conversion of oils into gels generally involves altering the chemical characteristics of the liquid. We describe here the gelling of vegetable oils, essential oils, and hydrocarbons at ambient temperature, without changing the chemical characteristics of the liquids, using saturated FA having carbon chain lengths of 10 to 31. The gelling ability of the added FA increased linearly with their chain lengths. Structure-function studies demonstrated that the carboxyl group, position of an additional hydroxyl group, and acyl chain length played an important role in gelation. Long-chain saturated fatty alcohols, wax esters, and dicarboxylic acids also had the ability to gel plant oils and hydrocarbons.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available