Lecithin organogels consisting of reverse worm-like micelles typically form by combination of lecithin and water in a nonpolar organic solvent. The advantages of lecithin organogels include their biodegradability, biocompatibility, and long-term stability. In addition, these organogels are easy to prepare and can solubilize molecules of different polarities. These advantages may enable the application of lecithin organogels to a variety of commercial products such as cosmetics, medicines, and foods. In this system, water is an important constituent for the formation of reverse worm-like micelles. Previous reports have indicated that urea, sucrose fatty acid esters, D-ribose, polyglycerols, ascorbic acid, and multivalent carboxylic acids can replace water as the important constituent. In this work, the gelation ability of lecithin organogelators against various oils such as hydrocarbons, fatty acid esters, fatty acid triglycerides, and silicones was investigated as a fundamental study for application development.

Gelation ability of lecithin organogelators against various oils

248th National Meeting (2014)

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