Vegetable oil-based ricinelaidic acid organogels - phase behavior, microstructure, and rheology.

Publisher Summary Hydroxy Octadecanoic Acid (HSA) is a well known organogelator molecule. Studies with its isomers have led to a greater understanding of the relationships between molecular structure and organogel formation and structure. 12-HAS, in particular, is commonly used in cosmetics as well as lubricating greases and coatings. In organic solvents, 12-HSA forms long, rigid fibers through hydrogen bonding, and these fibers then are linked together in crystalline monoclinic domains. HSA organogel research has served as a model for further exploration of organogels. Amanda J. Wright and Alejandro G. Marangoni, to identify new organogelator molecules, turned to 12-hydroxy, 9-trans-octadecenoic acid. Ricinelaidic Acid (REA) is a derivative of 12-HAS and has a similar molecular structure. Given the trans configuration of the double bond on carbon 9, it was hypothesized that the molecule would physically align in a similar manner as the saturated molecule, 12-HSA. This chapter summarizes Amanda J. Wright and Alejandro G. Marangoni's understanding of REA gelation of vegetable oils, including the influence of temperature and concentration on gel formation, microstructure, and stability. The hydroxylated fatty acid ricinelaidic acid (12-hydroxy-9-trans-octadecenoic acid, REA) is an organogelator molecule, capable of gelling triacylglycerol-based vegetable oils, depending on temperature, concentration and oil purity.