Abstract
We investigated the development of vegetable (VO) and mineral (MO) oil organogels using mixtures of a commercial monoglycerides (MGC) and saturated lecithin (LC). The MGC (2% wt/wt) and LC (0.25% to 2.5% wt/wt) concentrations used in the MGC-LC mixtures were below the minimal gelator concentrations in the oils. At the corresponding MolesMGC/MoleLC studied (1.5, 4.0, 7.6, and 15.3) we achieved the development of well-structured organogels in both oils. The highest elasticity (G’) of the MGC-LC organogels was achieved in each type of oil at different MolesMGC/MoleLC. Thus, in the MO we obtained the highest G’ at the lowest MolesMGC/MoleLC (i.e., the highest %LC) and in the organogels with the highest solid fat content (%SC). In contrast, in the VO we obtained the highest G’ at 15.3 MolesMGC/MoleLC (i.e., at the lowest %LC) corresponding to the organogels with the lowest %SC. This behavior suggested that a solvent dependent synergistic effect existed between the MGC and the LC. Additional experiments showed that the addition of water (2.5% to 10% of water/total mass of gelator) resulted in organogels with higher G’, particularly in the 1.5 MolesMGC/MoleLC organogels developed in the MO. The DSC and X-ray results showed that in the MGC-LC organogels the Lα to β polymorphic transition was limited, and thus the MGC-LC organogels did not show phase separation even after 12 months of storage at 15 °C. This behavior was accentuated in MGC-LC organogels developed in presence of water. Therefore, the use of MGC-LC systems open the possibility of developing organogels at lower concentrations than the concentration needed just by the use of monoglyceride. Additionally, the MGC-LC organogels achieve higher G’ with elastic recovery properties, and longer stability against phase separation than MGC organogels. This, particularly in the 1.5 MolesMGC/MoleLC organogels developed in MO with at least 5% of water/total mass of gelator.
Published Version
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