Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels
Figure 4
Gels prepared with canola (CA), corn (CN), and soy (SY) oils at concentration 9%, 7200 rpm, and 80°C of gelators Myvatex (a) and Myverol (b).
