Sugar-Integrated Gelators of Organic Solvents

Some methyl 4,6‐O‐benzylidene monosaccharides can act as strong low molecular weight gelators for various organic solvents. As they are accessible in a variety of homologues, each with a unique molecular architecture, they can be used for systematic studies of gelation phenomena. Structural details of their hydrogen‐bond‐based fiber network in the gel phase can be resolved by small angle X‐ray scattering (SAXS). Analysis of the molecular arrangement in a single crystal can be a valuable tool for the prediction of gelation ability presupposing that the elongated shape of the gel fibers arises from an anisotropic assembly of the gelator molecules into one‐dimensional aggregates. It is found that some derivatives act as “supergelators”, which can gelate hydrocarbon solvents with 0.03–0.05 wt %. The recent results emerging from these investigations will be outlined in this article. Strong low molecular weight gelators can be prepared by using 4,6‐O‐benzylidene monosaccharides (see scheme) in various organic solvents. They are accessible in a variety of homologues, each with a unique molecular architecture, which allows them to be used for systematic studies of gelation phenomena. Analysis of the molecular arrangement in a single crystal was found to be a valuable tool to explain the differences in gelation ability.