| 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 |
