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Abstract
Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.