Lecithin organogels with n-alkyl-D-glucosides and n-alkly-D-lactobionamide

Jelly-like phases formed by mixtures of soybean lecithin with pure n-dodecyl-beta-D-glucopyranoside (DDPG), commercial alkylpoly-glucoside (APG) or n-dodecyl-beta-D-lactobionamide (DLBA) in decane in the presence of small amounts of water were studied by oscillating rheology and FT-IR-spectroscopy. It was established that the sugar derivatives can modify the rheological properties of lecithin organogels in different ways. The viscosities, the structural relaxation times and the shear moduli decrease with increasing content of DDPG, while the same parameters increase for DLBA. For APG the modulus is increasing while the viscosity and the structural relaxation time are decreasing. By means of FT-IR spectroscopy and examination of the Cole-Cole-plots of the loss modulus vs. the storage modulus it was shown that the sugar derivatives influence both the strength of the hydrogen bonds between the molecules in the polymer-like micelles and the micellar dynamics.