Tuning Organogel Properties by Controlling the Organic-Phase Composition

The gel-to-sol and sol-to-gel transition temperatures of organogels comprising mixtures at various ratios of canola and mineral oils, gelified with 12-hydroxystearic acid, have been investigated by differential scanning calorimetry and rheological probing. The results reveal that controlling the organic liquid-phase composition in this model system allows the adjustment of the transition temperatures over a range of almost 20 °C and represents an easy and economical method for tuning organogel properties. Interestingly, the transition temperatures do not change linearly with the oil-phase composition, but deviate negatively toward the pure component having the lowest transition temperatures, in this case canola oil, suggesting perhaps a preferential interaction between 12-hydroxystearic acid and canola oil.