Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strength

Hui Zhang1, Lingli Deng2, Ping Sun3

  • 1Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart 70599, Germany.

Summary

Ionic strength significantly impacts how polymers and surfactants solubilize hydrophobic molecules. Higher salt concentrations enhance solubilization capacity and favor enthalpy-driven processes in surfactant micelles.

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