Microencapsulation by Complex Coacervation: Effect of Cationic Surfactants
We have encapsulated paraffin oil using complex coacervation of gelatin and arabic gum in the presence of a cationic surfactant. The presence of an anionic surfactant is known to increase the microcapsule yield dramatically. We report that this is true for cationic surfactant also. The concentration of the surfactant is a crucial parameter in obtaining optimal yield and good quality microcapsules. We also propose a two-step process for the formation of the microcapsules.
Gelatin, Arabic Gum, Paraffin Oil, Microencapsulation, Coacervation, Cationic Surfactant.
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