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

Table 3

Physical parameters of organogel samples.

Process conditions				Fractal			Structural parameter			Hamaker constant
Gelator	(%)	Stirring; 1/min	Temperature (°C)	Canola	Corn	Soy	Canola	Corn	Soy	Canola	Corn	Soy
Myverol	8	3600	70	1.62	1.53	1.54	16200	14500	11220	333	300	360
Myvatex	8	3600	90	1.56	1.61	1.58	4300	4300	5090	75	98	58
Myvatex	8	12000	70	1.52	1.51	1.60	3800	2800	4700	87	60	76
Myverol	8	12000	90	1.51	1.47	1.58	17000	11200	8900	404	126	195
Myvatex	9	7200	80	1.50	1.36	1.48	6600	2900	10500	93	57	96
Myverol	9	7200	80	1.57	1.57	1.56	21100	6250	21900	467	257	316
Myvatex	10	3600	70	1.65	1.49	1.68	6300	3100	9600	75	70	93
Myverol	10	3600	90	1.54	1.48	1.55	18500	15100	15850	406	205	425
Myverol	10	12000	70	1.48	1.67	1.50	30000	30500	13500	139	480	313
Myvatex	10	12000	90	1.61	1.59	1.57	7000	8050	7500	66	81	83