Thirteen members of a new class of low molecular-mass organogelators (LMOGs), amides, and amines based on (R)-12-hydroxystearic acid (HSA; i.e., (R)-12-hydroxyoctadecanoic acid) and the properties of their gels have been investigated by a variety of structural and thermal techniques. The abilities of these LMOGs, molecules with primary and secondary amide and amine groups and the ammonium carbamate salt of 1-aminooctadecan-12-ol, to gelate a wide range of organic liquids have been ascertained. Their gelating efficiencies are compared with those of HSA and the corresponding nitrogen-containing molecules derived from stearic acid (i.e., HSA that lacks a 12-hydroxyl group). Several of the HSA-derived molecules are exceedingly efficient LMOGs, with much less than 1 wt % being necessary to gelate several organic liquids at room temperature. Generally, the self-assembled fibrillar networks of the gels consist of spherulitic objects whose dimensions depend on the protocol employed to cool the precursor sol phases. X-ray studies indicate that the LMOG molecules are packed in lamellae within the fibers that constitute the spherulites. In addition, some of the organogels exhibit unusual thixotropic properties: they recover a large part of their viscoelasticity within seconds of being destroyed by excessive strain shearing. This recovery is at least an order of magnitude faster than for any other organogel with a crystalline fibrillar network reported to date. Correlations of these LMOG structures (as well as with those that lack a hydroxyl group along the n-alkyl chain, a headgroup at its end, or both) with the properties of their gels, coupled with the unusual theological properties of these systems, point to new directions for designing LMOGs and organogels.

Photoresponsive liquid crystals and organogels are finding increasing application in information technology and photonics. In this tutorial review, the authors describe how weak intermolecular interactions facilitate molecular organization of cholesterol-containing dimesogens to form such materials. Design considerations and photoresponsive properties of both organogels and glassy liquid crystals are discussed and their applications to molecular photonics highlighted. The review will be of value to readers interested in the development of new materials which respond to the different properties of light.

Using safflower oil as the liquid phase, we investigated the organogelation properties of stearic acid (SA), (R)-12-hydroxystearic acid (HSA), and different primary and secondary amides synthesized from SA and HSA. The objective was to establish the relationship between the gelator's molecular structure, solid content, and gels' microstructure that determines the rheological properties of organogels developed at two cooling rates, 1 and 20 °C/min. The results showed that the presence of a 12-OH group in the gelator molecule makes its crystallization kinetics cooling rate dependent and modifies its crystallization behavior. Thus, SA crystallizes as large platelets, while HSA crystallizes as fibers forming gels with higher solid content, particularly at 20 °C/min. The addition to HSA of a primary or a secondary amide bonded with an alkyl group resulted in gelator molecules that crystallized as fibrillar spherulites at both cooling rates. Independent of the cooling rate, gels of HSA and its amide derivatives showed thixotropic behavior. The rheological properties of the amide's organogels depend on a balance between hydrogen-bonding sites and the alkyl chain length bonded to the amide group. However, it might also be associated with the effect that the gelators' molecular weight has on crystal growth and its consequence on fiber interpenetration among vicinal spherulites. These results were compared with those obtained with candelilla wax (CW), a well-known edible gelling additive used by the food industry. CW organogels had higher elasticity than HSA gels but lower than the gels formed by amides. Additionally, CW gels showed similar or even higher thixotropic behavior than HSA and the amide's gels. These remarkable rheological properties resulted from the microstructural organization of CW organogels. We concluded that microstructure has a more important role determining the organogels' rheology than the solid content. The fitting models developed to describe the organogels rheological behavior support this argument.

Nine esters of a naturally occurring triterpenoid, arjunolic acid (from Terminalia arjuna), with alkyl chains have been synthesized, and their self-assembly has been studied in organic liquids. All of the esters examined were found to be excellent gelators. No birefringence was detected in optical micrographs of the transparent toluene gels with 5% (w/w) ethyl arjunolate or 5% (w/w) p-nitrobenzyl arjunolate as the gelator, but a spherulitic-type pattern was seen for a gel of 1.2% (w/w) p-nitrobenzyl arjunolate in 1/1 (w/w) chloroform/cyclohexane. Electron microscope images revealed self-assembled fibrillar network (SAFIN) structures with right-handed helical ribbons in some gels. With increasing concentration of the gelators, the gel-to-sol transition temperature (T(gel)) increased and then approached plateau values. Differential scanning thermograms demonstrated that the heats for transition from transparent gels to sols of ethyl arjunolate or p-nitrobenzyl ajunolate in toluene are very small. Powder X-ray diffractograms revealed that the molecular packing in the SAFIN of the 5% (w/w) ethyl aijunoate in the toluene gel was amorphous and similar to the diffractogram recorded for the neat gelator. Although the diffractogram of neat p-nitrobenzyl arjunolate consisted of broad peaks, suggesting disordered packing, the low-angle peaks of the corresponding toluene gel were much sharper; these results indicate more crystalline packing in the SAFIN than in the neat gelator. The kinetics and growth of the transformation of sols of p-nitrobenzyl arjunolate in 1/1 (w/w) chloroform/cyclohexane to their gels have been investigated at different incubation temperatures by circular dichroism spectroscopy. The data have been analyzed to probe the mechanism of SAFIN formation and the relationship between the molecular structures of the esters of arjunolic acid and their abilities to function as gelators of a wide variety of organic liquids.

In this research, we studied the relationship between the molecular structure of (R)-12-hydroxyoctadecanamide, (R)-N-propyl-12-hydroxyoctadecanamide, and (R)-N-octadecyl-12-hydroxyoctadecanamide and the thermo-mechanical properties of their 2% (wt/wt) organogels developed using safflower oil high in oleic acid (HOSFO) as the liquid phase. Candelilla wax (CW), a well-known edible gelling additive whose main component is hentriacontane, also was studied for comparative purposes. The results obtained show that the attractive interactions (i.e., hydrogen bonding and dipolar interactions) between amide groups and between hydroxyl groups present in the amides resulted in organogels with higher melting temperature, heat of melting, and crystallization parameters than those found in the CW organogel. The rheological parameters associated to the strength of the amide or CWbased gels developed in HOSFO (i.e., yield stress and elastic modulus) seem to be associated with the nature of amide groups (i.e., primary or secondary amide) and the increase in the length of the self-assembly molecular unit (i.e., L value determined by X-ray diffraction) and therefore to the extent of London dispersion forces along the hydrocarbon chain. The creep and recovery measurements allowed an evaluation among the internal structures of the different organogels and demonstrated that independent of the hydrogen bonding and dipolar interaction provided by the amide and the hydroxyl groups, the increase in the hydrocarbon chain length results in higher organogel resistance to deformation and higher instant recovery capacity. However, the stabilization of the self-assembly unit through polar groups (i.e., -CONH 2 in HOA) reduces organogel elasticity but provides a higher extended recovery capacity. The results reported in this investigation showed some relationships between gelator structure and the thermo-mechanical properties of low-molecular-mass organic gelator amides. Our long-term objective is to understand the organogelation process to eventually develop trans-free vegetable oil-based food products with novel textures for the consumers.