Gelation of commercially available mineral oils by lecithin and CaCl2 mixture

Gelation of commercially available mineral oils by lecithin and CaCl2 mixture Colloids and Surfaces A 538 (2018) 661–667 Contents lists available at ScienceDirect Colloids and Surfaces A journal homepage: www.elsevier.com/locate/colsurfa Gelation of commercially available mineral oils by lecithin and CaCl mixture Yeon-Kyoung Lee, Hee-Young Lee Department of Chemical Engineering, The Kumoh National Institute of Technology, 61, Daehak-ro, Gumi-si, Gyeongsangbuk-do, 39177, Republic of Korea GR APHICAL A BSTRACT ARTICLE I NFO ABSTRACT Keywords: We describe the gelation of commercially available mineral oils used in cell cultures, food preparations and Mineral oils cosmetics. The addition of lecithin and CaCl mixtures (< 5wt%) to mineral oils induced the gelation of the Organogel mineral oils by controlling the molar ratio of lecithin and CaCl . The formation of the gels is believed to reflect Rheology the entanglement of reverse cylindrical micelles created by interactions between the lecithin and CaCl . The Surfactant rheological properties of the gels were studied by analyzing dynamic and steady rheology data, and FTIR techniques were used to clarify the interactions between the headgroups of lecithin and CaCl . In addition, we showed that mineral oil gels were readily ungelled (liquefied) by the addition of an ungelling agent, such as a small amount of ethanol, or by heating. 1. Introduction http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Colloids and Surfaces A: Physicochemical and Engineering Aspects Elsevier

Gelation of commercially available mineral oils by lecithin and CaCl2 mixture

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier B.V.
ISSN
0927-7757
eISSN
1873-4359
D.O.I.
10.1016/j.colsurfa.2017.11.058
Publisher site
See Article on Publisher Site

Abstract

Colloids and Surfaces A 538 (2018) 661–667 Contents lists available at ScienceDirect Colloids and Surfaces A journal homepage: www.elsevier.com/locate/colsurfa Gelation of commercially available mineral oils by lecithin and CaCl mixture Yeon-Kyoung Lee, Hee-Young Lee Department of Chemical Engineering, The Kumoh National Institute of Technology, 61, Daehak-ro, Gumi-si, Gyeongsangbuk-do, 39177, Republic of Korea GR APHICAL A BSTRACT ARTICLE I NFO ABSTRACT Keywords: We describe the gelation of commercially available mineral oils used in cell cultures, food preparations and Mineral oils cosmetics. The addition of lecithin and CaCl mixtures (< 5wt%) to mineral oils induced the gelation of the Organogel mineral oils by controlling the molar ratio of lecithin and CaCl . The formation of the gels is believed to reflect Rheology the entanglement of reverse cylindrical micelles created by interactions between the lecithin and CaCl . The Surfactant rheological properties of the gels were studied by analyzing dynamic and steady rheology data, and FTIR techniques were used to clarify the interactions between the headgroups of lecithin and CaCl . In addition, we showed that mineral oil gels were readily ungelled (liquefied) by the addition of an ungelling agent, such as a small amount of ethanol, or by heating. 1. Introduction

Journal

Colloids and Surfaces A: Physicochemical and Engineering AspectsElsevier

Published: Feb 5, 2018

References

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