| Abstract: | The chitosans use as an emulsifier in food emulsions was explored. The properties of chitosan (air/solution surface activity,
electrical conductivity, HLB) were studied. The obtained emulsions were stable multiple w/o/w emulsions, whose characteristics
were explained on the basis of the emulsifier structure and solution properties. The reaction with an anionic surfactant,
sodium dodecylsulfate, was also studied, giving a water-insoluble complex at a given surfactant/chitosan ratio.
Received: 24 March 1998 Accepted: 13 July 1998 |
