Lactame or amino acid-based fatty amide, and use as an organogelator

1. A fatty amide derived from the reaction of:

a) a primary diamine selected from the group consisting of aromatic, cycloaliphatic and linear C2 to C10 aliphatic diamines,

b) a C3 to C12 lactam or amino acid,

c) optionally, a second primary diamine different from said diamine a) chosen from the group consisting of linear C2 to C10 aliphatic diamines,

d) a hydroxylated fatty C18 or C20, monoacid,

e) optionally, a nonhydroxylated monoacid chosen from the group consisting of linear C6 to C12 aliphatic acids, the mole ratio e/d of said monoacid e) with respect to said monoacid d) not exceeding 0.5,

and in that the mole ratio b/(a+c) is from 0.25 to 3/1.

2. The fatty amide of claim 1 wherein said monoacid d) is 12 hydroxystearic acid.

3. The fatty amide of claim 1 wherein the mole ratio b/(a+c) is from 0.25 to 2/1.

4. The fatty amide of claim 1 wherein said diamine a) is selected from the group consisting of aromatic diamines.

5. The fatty amide of claim 4 wherein said amine a) is an aromatic diamine selected from the group consisting of: xylylenediamines phenylenediamines, and toluylenediamines.

6. The fatty amide of claim 5 wherein said diamine is xylylenediamine.

7. The fatty amide of claim 4 wherein said monoacid d) is 12 hydroxystearic acid in the absence of said monoacid e).

8. The fatty amide of claim 4 wherein said monoacid d) is 12 hydroxystearic acid in the presence of said monoacid e).

9. A process for the preparation of the fatty amide of claim 1 comprising the successive steps of:

i) reacting said diamine a) with said lactam or amino acid b), with formation of a diamine a) modified b),

ii) reacting product from stage i) with said monoacid d) in the presence or absence of said monoacid e) and in the presence or absence of said diamine c).

10. The process according to claim 9 , wherein said component b) is a lactam and wherein said reaction with said amine a) is an anionic oligomerization of said lactam b) using said diamine as anionic initiator.

11. A process for the preparation of the fatty amide of claim 1 comprising the successive steps of:

i′) reacting said monoacid d) or optionally of the said monoacid e) if present, with said lactam or amino acid b), to produce corresponding monoacid modified by b),

ii′) reacting said modified monoacid from step i′) with said diamine a), in the presence or absence of said diamine c) and if said monoacid from said step i′) is said monoacid d), then in the presence or absence of said monoacid e), otherwise, if said monoacid from said step i′) is the monoacid e), then in the presence of said monoacid d).

12. The process according to claim 11 , wherein said monoacid e) is present with said process comprising successive reaction steps:

i′) reacting said monoacid e) with said lactam or amino acid b), with formation of a monoacid e) modified b),

ii′) reacting said modified monoacid formed at stage i′) with said diamine a) and said monoacid d) and in the presence or in the absence of said diamine c).

13. An organogelator comprising or consisting of at least one fatty amide according to claim 1 .

14. The organogelator of claim 13 in preactivated form in an organic solvent.

15. An organic binder composition comprising at least one amide according to claim 1 .

16. The fatty amide of claim 1 , wherein said hydroxylated fatty C18 or C20 monoacid is chosen from the group consisting of 12 hydroxystearic acid and 14 hydroxyeicosanoic acid.