Abstract
The size of calcium alginate gel beads can be controlled by application of high voltage to an interface between an aqueous alginate solution and an organic phase containing a surfactant Span#83. With voltage application, the size of the alginate solution droplets is controlled. The droplets controlled in size are then contacted with CaCl2 solution to be converted into the gel beads. Control of the size of the gel beads is possible at Span#83 concentrations below 5 wt%, and the size changes from a few millimeters to a few hundred micrometers with an increase in the applied voltage. The gel beads are monodispersive when their average size is above 0.5 mm, and polydispersive below 0.5 mm. The technique is applied successfully to entrap Baker's yeast. The entrapped yeast cells remain alive.
