Ortiz-Tafoya M C, Tecante Alberto
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, CdMx 04510, México.
Data Brief. 2018 May 19;19:642-650. doi: 10.1016/j.dib.2018.05.064. eCollection 2018 Aug.
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.
表面活性剂 - 聚合物混合物在食品、化妆品和药品中很常见。这些成分可以相互作用。相互作用取决于聚合物和表面活性剂的类型、成分的纯度、离子含量及其浓度。因此，本文提供的数据为那些在不同应用中使用这些混合物的人，特别是与聚电解质及其抗衡离子的混合物，提供了有价值的信息。本文包含关于硬脂酰乳酸钠（SSL）、聚氧乙烯山梨醇酐单月桂酸酯（吐温20）和κ-卡拉胶的物理化学特性的实验数据。技术包括原子吸收、差示扫描量热法（DSC）、傅里叶变换红外衰减全反射光谱法（FTIR - ATR）、核磁共振（NMR）和表面张力。
