Palmitoylethanolamide gels edible oils

Palmitoylethanolamide (PEA) is an endogenous compound with no adverse effect for oral intakes of a gram per day. We show that PEA gels edible oils at concentrations as low as 0.5 wt%. The elastic moduli values of the formed gels are 1400 Pa at 1 wt% and 9000 Pa at 2 wt%. The study of the gels by cryo-SEM, optical microscopy and WAXS show that PEA forms lamellar solid aggregates with widths of several tens of micrometers. Upon heating, the sample shows two transitions. The first one is the gel-to-sol transition, observed by rheology and defined by the switch from a solid to a liquid behavior. During this transition, the solid particles remain but do no longer form a network. The second transition, observed at higher temperature by DSC corresponds to the melting of the solid particles.

Automated summary

Palmitoylethanolamide (PEA) can gel edible oils at low concentrations, forming elastic gels. The study reveals that PEA forms lamellar solid aggregates with widths of several tens of micrometers in the gels. Upon heating, the sample undergoes a gel-to-sol transition and the melting of the solid particles.