Low molecular weight gelators (LMWGs) for ionic liquids: the role of hydrogen bonding and sterics in the formation of stable low molecular weight ionic liquid gels

Abstract

Low molecular weight gelators capable of forming a gel with an ionic liquid are rare. We report the ability of 3 sugar based gelators from renewable resources (derived from isosorbide and mannitol) to form gels with 21 ionic liquids comprising a range of cations and anions that are commonly applied in a variety of technologies. It was found that the combined consideration of Kamlet–Taft values with ionic liquid size and shape gives a useful predictor of successful gel formation.