Palmitoylethanolamide gels edible oils
Laboratory studyOther animals
- Design
- Laboratory study
- Subjects
- Not applicable; a physical chemistry study of palmitoylethanolamide gelation in edible oils
- Dose used in the study
- Palmitoylethanolamide at concentrations from 0.5 to 2 wt% in edible oils
- Duration
- Not stated in the abstract
- What was measured
- Gel elastic moduli, gel-to-sol transition temperature, and microstructure of palmitoylethanolamide-oil gels by cryo-SEM, optical microscopy, WAXS and DSC
What the authors reported
This study found:
- Palmitoylethanolamide gelled edible oils at concentrations as low as 0.5 wt%, with elastic moduli of 1400 Pa at 1 wt% and 9000 Pa at 2 wt%.
- It formed lamellar solid aggregates tens of micrometres wide.
- On heating, a gel-to-sol transition was seen by rheology, followed by melting of the solid particles at a higher temperature by DSC.
Limits of this study
A physical chemistry and materials study of palmitoylethanolamide in edible oil, not a biological or clinical study; it says nothing about effects in the body. Funding and conflicts not stated in the abstract.
Source
PubMed 35334321 · doi:10.1016/j.foodchem.2022.132671
Entry checked against the abstract on PubMed on 2026-09-22. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.