Therefore, we speculate that the packing force between molecules is reduced, resulting in lower gel hardness. In addition, a three-dimensional supramolecular structure is necessary for gelation, and C16GL (4) and C18GL (5) may form thinner or smaller structures owing to their lower turbidity compared with the others. From the comparison of C16GL ( ) and 5-OH-C16GL (7), it is thought that the introduction of fatty acids to all hydroxy groups increases the hydrophobic effect (solvophobic effect), which facilitates the formation of a three-dimensional supramolecular structure and improves gel hardness.