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

Table 2

Comparison of lattice spaces of experimental organogels.

Oil	Gelator	[gelator]; (%)	RPM 1/min	Temperature; (°C)	spacing at highest intensity (Å)						Probable packing		Probable polymorphic
											Main	Secondary	Main	Secondary
CA	MV	10	12000	70	4.95	4.66	4.56	4.44	4.35		Monolayer	bilayer	β	α
CA	MV	10	3600	90	4.98	4.66	4.55	4.35			Bilayer	Monolayer	β	Sub-α
CA	MV	9	7200	80	4.58	4.49	4.35	4.12			Bilayer	Monolayer	β	Sub-α
CN	MX	10	12000	90	4.58	4.48	4.38	4.12			Bilayer	Monolayer	β	Sub-α
CN	MV	10	12000	70	4.45	4.37	4.19	4.01	3.93		Monolayer	Bilayer	α	α
CN	MV	10	12000	90	4.98	4.61	4.35	4.13	3.91		Monolayer	Lamellar	β	Sub-α
CN	MV	9	7200	80	5.05	4.68	4.58	4.46	4.35	4.21	Monolayer	Bilayer	β	α
SY	MV	10	12000	70	4.63	4.54	4.38	4.13	3.97		Monolayer	Bilayer	β	α
SY	MV	10	3600	90	4.98	4.53	4.38	4.17	4.10		Monolayer	Bilayer	β
SY	MV	9	7200	80	4.96	4.57	4.43	4.18	4.09	3.97	Monolayer	Bilayer	β	α