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Evaluate and elaborate on this statement (croda) in regards to oil gelling…..
I do a lot of volunteer work on a beginner site….so they spend a lot of time working within the confines of anhydrous. So this means we are often times trying to add viscosity to lipids. As they of course have a natural bent…we often times work with ingredients like C10-18 triglycerides.
Today’s reading on a Croda marketing page….I read this statement:
Tip: Gelling Vegetable Oils
It is extremely difficult to gel vegetable oils or triglycerides of fatty acids, whilst oils containing hydroxyl
functionality (-OH groups) gel readily. As a result, mixing vegetable oils with Castor Oil, which has a hydroxyl
group, or other highly compatible liquids, such as C12-15 Alkyl Benzoate, will often successfully lead to a gel
being formed.
In the aforementioned context….will the addition of something like castor….or @chemicalmatt ‘s favorite…. C12-15 AB….greatly enhance the gelling prowess of the C10-18 triglycerides?
Love to hear ANY comments on the topic…even if unrelated.
Aloha.
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2 Replies
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I believe you need hydroxyl groups to be present in your oil. Among natural oil, I believe Castor Oil is the only one that has hydroxyl groups, and that’s why it works as a gelling agent for other oils.
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I guess the next logical question would be…. How much of C12-15 AB or castor oil would one need to make this whole system function, par excellence? Is 1% going to get it done? Back in my early days…I tried to use castor in emulsions…and felt it destroyed the haptics….at even .5%?
I keep C12-15AB on hand….but I don’t make anhydrous products….and the mommies….don’t keep C12-15AB on hand.
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