ISSN:
1435-1536
Keywords:
Key words Chitosan
;
HLB
;
food emulsions
;
cationic polyelectrolytes
;
multiple emulsions
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s003960050359
