Abstract
Surfactant-polymer mixtures are common in food, cosmetic and pharmaceutical products. These components can interact with each other. The interactions depend on the type of polymer and surfactant, the purity of the ingredients, the ionic content and their concentration. Therefore, the data presented here provide valuable information that could be useful for those working with these mixtures in different applications, particularly in blends with polyelectrolytes and their counterions. This article contains experimental data about the physicochemical characterization of sodium stearoyl lactylate (SSL), polyoxyethylene sorbitan monolaurate (Tween 20) and κ-carrageenan. Techniques included atomic absorption, DSC, FTIR-ATR, NMR, and surface tension.
Highlights
Surfactant-polymer mixtures are common in food, cosmetic and pharmaceutical products
Solutions were prepared in deionized water; its resistivity was greater than 50 kΩ Á m and its total organic carbon (TOC), less than 30 ppb
FTIR-ATR tests were performed in a spectrophotometer with an ATR universal accessory (Spectrum 400, Perkin Elmer Cetus Instruments, USA)
Summary
Materials included food-grade κ-carrageenan (Ingredients Solutions, USA) without further purification, powder sodium stearoyl lactylate (Palsgaard, Juelsminde, Denmark), liquid Tween 20 (Hycel de México S.A. de C.V., Mexico), and potassium chloride (Merck, Germany). Solutions were prepared in deionized water; its resistivity was greater than 50 kΩ Á m and its total organic carbon (TOC), less than 30 ppb
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