Daniel, Jaiyanth and Rajasekharan, Ram (2003) Organogelation of Plant Oils and Hydrocarbons by Long-Chain Saturated FA, Fatty Alcohols, Wax Esters, and Dicarboxylic Acids. In: Journal of the American Oil Chemists' Society, 80 (5). pp. 417-421.
Restricted to Registered users only
Download (1637Kb) | Request a copy
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.
|Item Type:||Journal Article|
|Additional Information:||Copyright of this article belongs to Springer.|
|Keywords:||Dicarboxylic acids;Fatty acids;Fatty alcohol;Hydrogenation;Kokum;Organogels;Supramolecular chemistry;Triacylglycerol;Wax esters|
|Department/Centre:||Division of Biological Sciences > Biochemistry|
|Date Deposited:||12 Oct 2007|
|Last Modified:||19 Sep 2010 04:40|
Actions (login required)