Effect of electrolytes, stirring and surfactants in the coacervation and microencapsulation processes in presence of gelatin.

Citation:

Jannet Rozenblat, Shlomo Magdassi, and Nissim. Garti. 1989. “Effect of electrolytes, stirring and surfactants in the coacervation and microencapsulation processes in presence of gelatin.” Journal of Microencapsulation, 6, 4, Pp. 515–526.

Abstract:

The parameters affecting simple coacervation and the ability to encapsulate oleic acid using this technique were investigated. Coacervation was achieved using different types of gelatin (bloom no., charge) and various electrolytes. The electrolytes used for the coacervation can be divided into 3 groups: (1) inert salts; (2) phase sepn. inducers, (a) pptn. inducing agents (PIA), and (b) coacervation inducing agents (CIA); and (3) coacervation inhibiting agents. The encapsulation of oleic acid was evaluated with two types of gelatin and various emulsifiers (anionic, cationic, and nonionic). For pos. charged gelatin, the encapsulation is incomplete in presence of cationic emulsifiers. For neg. charged gelatin no general trend was obsd. The stirring rate for each step of the prepn. of the microcapsules was evaluated. High stirring is essential only in the cooling stage. The study was carried out in view of encapsulation of particular bacteria dispersed in the oil phase. [on SciFinder(R)]
Last updated on 05/27/2020