Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release

Kappa carrageenan was identified as a possible gel for melting-triggered release at 30–40 °C with the inclusion of non-ionic surfactant use in detergency or food-related applications. The formulation kappa (0.6–3% w/w) and either Tween 20 Dehypon LS 36: two different surfactants (0–5% w/w). Rheology micro differential scanning calorimetry (µDSC) found that addition had significant increase gelling melting temperatures, however enthalpies remained unchanged additional surfactant. Additionally, elastic modulus, increased by up to an order magnitude upon Surface tension measurements showed critical micelle concentration both did not change carrageenan, indicating no electrostatic interactions. mechanism interaction between is suggested be hydrophobic interactions leading shielding, which enhances aggregation. Melting kappa-carrageenan gels proved temperature-mediated 40 achieved.