Abstract
We are interested in developing chemically modified linear and
cyclic polyglycerols and their esters that have a single polymerization
degree and fine structure. Triglyceryl di-, tri-, and tetra-fatty
acid esters were synthesized from common substrate as new prominent
gelators. The triglyceryl esters were capable of gelling up cooking
oils. A comparison of the gelation ability of structurally related
compounds clarified that the introduction of alkyl chains of suitable
length is required for effective gelation.
Key words
triglycerol - fatty acid esters - gelation - aggregation - mechanistic study
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