Effects of Oleic Acid and Phospholipids on the Formation of Lecithin Organogel and Microemulsion

The formation of organogels and microemulsions of lecithin in the presence of a biocompatible cosurfactant, oleic acid, was studied. Low content of oleic acid ([oleic acid]/[lecithin] < 0.1) in the lecithin–oleic acid–dodecane–water system leads to an expansion of the region of existence and to a decrease in the viscosity of lecithin organogels. At high contents of oleic acid ([oleic acid]/[lecithin] > 0.6), low‐viscosity microemulsion exists in the system. Phosphatidylethanolamine, lysophosphatidylcholine, and other phospholipids that are present as impurities in the commercial samples of soybean lecithin can act as cosurfactants. For the first time, the formation of lecithin organogels in the systems containing commercial samples of soybean lecithin with phosphatidylcholine concentrations of 69.3 wt% (Lipoid S75) and 52.9 wt% (Lipoid S45) and saturated aliphatic hydrocarbons is demonstrated. The gelation is observed at T =25 °C in octane, decane, dodecane, and hexadecane for Lipoid S75 and in dodecane and hexadecane for Lipoid S45. A decrease in the degree of purification of lecithin leads to an expansion of the regions of existence of the organogels and to a reduction of their viscosity.