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
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.