Premium
Preparation and Characterization of Alpha Gel Formed by Fatty Alcohol and Amino Acid Surfactants
Author(s) -
Ren Hui,
Tang Xiaoqin,
Chen Minghua
Publication year - 2021
Publication title -
journal of surfactants and detergents
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.349
H-Index - 48
eISSN - 1558-9293
pISSN - 1097-3958
DOI - 10.1002/jsde.12539
Subject(s) - chemistry , pulmonary surfactant , alkyl , lamellar structure , alcohol , krafft temperature , organic chemistry , fatty alcohol , amino acid , sodium , fatty acid , chromatography , biochemistry , aqueous solution , critical micelle concentration , crystallography , micelle
α‐Gel, as a specific lamellar liquid crystal structure, presents unique parameters and attracts broad interest. However, conventional formation of α‐gel involves surfactants that have a long alkyl chain (more than 14 carbons), resulted in limited application into personal care products due to their low Krafft temperature. In this study, a simple way to generate α‐gel was developed using sodium lauroyl sarcosinate, an amino‐acid‐based surfactant containing an alkyl chain with less than 12 carbons. The desired structure was analyzed and discussed. The method, when extended to other amino acid‐based surfactants, gave positive results.