Emulsification properties of chitosan

被引：135

作者：

Schulz, PC ^{[1
]}

Rodríguez, MS ^{[1
]}

Del Blanco, LF ^{[1
]}

Pistonesi, M ^{[1
]}

Agulló, E ^{[1
]}

机构：

[1] Univ Nacl Sur, Dept Quim & Ingn Quim, RA-8000 Bahia Blanca, Buenos Aires, Argentina

来源：

COLLOID AND POLYMER SCIENCE | 1998年 / 276卷 / 12期

关键词：

chitosan; HLB; food emulsions; cationic polyelectrolytes; multiple emulsions;

D O I：

10.1007/s003960050359

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

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.

引用

页码：1159 / 1165

页数：7

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