Figure A1.

Schematic illustration of Kollicoat^® IR: gelatin:λ-carrageenan ternary network water imbibition theory exhibiting favorable surface coat properties for low friction, low adhesion, and soft texture formation. Phase I hypothesizes that the linear carrageenan chains coat the gelatin triple helix because gelatin possesses numerous relative hydrophobic amino segments that pair with carrageenan’s backbone. The blending of Kollicoat is believed to induce the gelatin: λ-carrageenan complex to associate with polyvinyl alcohol chains that are less hydrophilic than polyethylene glycol. Phase II shows that during water contact, carrageenan molecules readily bond with water molecules, thus resulting in phase III where intricate inter- and intra-hydrogen bonding creates a passage into gelatin’s triple helix that promotes extensive synergistic swelling.