Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

Table 1

Gelation enthalpy comparison for organogel samples.

Process conditions				g*
Gelator	(%)	Stirring 1/min	Temperature (°C)	Canola	Corn	Soy
				J/g	J/g	J/g
Myverol	8	3600	70	5.90 (0.18)	4.87 (0.30)	5.80 (0.17)
Myvatex	8	3600	90	5.72 (1.06)	4.54 (0.10)	2.38 (0.16)
Myvatex	8	12000	70	4.94 (0.33)	5.96 (0.08)	5.57 (0.04)
Myverol	8	12000	90	5.56 (0.06)	5.78 (0.46)	6.14 (0.26)
Myvatex	9	7200	80	5.38 (0.48)	4.26 (0.18)	7.40 (0.20)
Myverol	9	7200	80	7.04 (0.71)	6.52 (0.79)	6.83 (0.27)
Myvatex	10	3600	70	6.61 (0.11)	5.60 (0.60)	6.66 (0.15)
Myverol	10	3600	90	8.87 (0.25)	7.42 (0.30)	7.90 (0.45)
Myverol	10	12000	70	7.50 (0.35)	7.31 (0.54)	7.80 (0.46)
Myvatex	10	12000	90	5.87 (0.62)	6.28 (0.31)	5.79 (0.18)

Mean (standard deviation).