Thermal Phase Diagram of κ-Carrageenan

Temperature-responsive polymers that undergo thermal phase transitions show considerable promise in various bio-related and food applications. κ-Carrageenan is a non-toxic, biocompatible hydrogel that shows an interesting thermo-reversible gelation which makes it ideal as a gelling and thickening agent in food products.

Evaluating phase transition of thermo-responsive polymers is important for establishing the structure-property relationship for the macromolecules under various relevant conditions.

In this application note, we used viscosity measurements to show the effect of concentration on the sol-gel transition of κ-carrageenan. We show how we use viscosity to identify gelation temperature at different concentrations during a cooling temperature sweep experiment. Having this valuable information, we can determine the phase diagram of κ-carrageenan that can be used to predict which combinations of temperature and concentration make just gel or just fluid (sol).

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