Investigation of the Gelation Potential of Low Molecular Weight Organogelator

Abstract

In this study, low molecular weight amide compound was employed as the organogelator and its gelation potential was investigated with various solvents. The morphological properties of the obtained gels were investigated. The network structure of the obtained gel was determined by scanning electron microscopy (SEM). Fatty acid esters used in the cosmetic and pharmaceutical industries and also solvents commonly used in the laboratory were employed for gelation. According to this process, the organogelator formed a gel with all the fatty acid esters at very low concentrations and with only anisole, xylene, liquid paraffin and n-dodecane of common organic solvents. Among the gels obtained, those with the lowest concentration were made with isopropyl laurate and isopropyl myristate. It was determined that the melting temperature of the gels prepared with fatty acid esters was higher than those prepared in common solvents. The organogel with the highest melting temperature is the gels made with isopropyl myristate and isopropyl palmitate. In addition, gelation enthalpy values ΔHg were found. According to the results obtained, it was determined that the highest ΔHg value belonged to the gel prepared with isopropyl laurate.