| Popis: |
Molecular oleogels, vegetable oils structured by the self-assembled low-molecular-weight gelators (LMWGs), have become very popular as they are finding applications in various fields of science. In this chapter, detailed description of natural and bioderived molecular gelators and their classification as lipid-, nonlipid-, and protein-based oleogelators is given. The self-assembly of gelators and their gelation mechanism in the presence of vegetable oil is also explained. In general, the self-assembly of molecular gelators involves noncovalent interactions (Van der Waal forces, π–π stacking) and hydrogen bonding. The amphiphilic nature of molecular gelators promotes such type of interactions in the presence of nonpolar solvent. The chapter ends after highlighting the potential applications of oleogels in food, pharmaceutics, cosmetics, and lubricants. |
