Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators Chapter uri icon

abstract

  • This chapter discusses the relationship between the molecular structure of selected low-molecular-mass organic gelator (LMOG) and its relationship with some physical properties of organogels developed using vegetable oils as the liquid apolar phase. It presents some results obtained by an author group comparing the crystallization and physical properties of organogels developed by 12-HSA and (R)-N-octadecyl-12-hydroxyoctadecanamide (OHOA), its secondary amide derivative. The physical properties of organogels provide them functional properties useful in different area, particularly to structure vegetable oils without the use of trans or saturated fats. The chapter shows that the use of vegetable oil as solvent, results in organogels with different microstructural and physical properties than the organogels obtained in mineral oil. The use of organogelation in structuring vegetable oil would allow a significant reduction or elimination of saturated and trans fatty acids in food formulations, and subsequently from the diet. © 2018 John Wiley %26 Sons Ltd. All rights reserved.
  • This chapter discusses the relationship between the molecular structure of selected low-molecular-mass organic gelator (LMOG) and its relationship with some physical properties of organogels developed using vegetable oils as the liquid apolar phase. It presents some results obtained by an author group comparing the crystallization and physical properties of organogels developed by 12-HSA and (R)-N-octadecyl-12-hydroxyoctadecanamide (OHOA), its secondary amide derivative. The physical properties of organogels provide them functional properties useful in different area, particularly to structure vegetable oils without the use of trans or saturated fats. The chapter shows that the use of vegetable oil as solvent, results in organogels with different microstructural and physical properties than the organogels obtained in mineral oil. The use of organogelation in structuring vegetable oil would allow a significant reduction or elimination of saturated and trans fatty acids in food formulations, and subsequently from the diet. © 2018 John Wiley & Sons Ltd. All rights reserved.

publication date

  • 2018-01-01