Engineering interfacial properties by anionic surfactantchitosan complexes to improve stability of oil-in-water emulsionsThis paper was published as part of the themed issue of research presented at the Delivery of Functionality in Complex Food Systems Symposium held in Guelph, August 2011

Oil-in-water emulsions (10% w/w n -tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexe...

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Bibliographic Details
Main Authors: Zinoviadou, Kyriaki G, Scholten, Elke, Moschakis, Thomas, Biliaderis, Costas G
Format: Article
Language:English
Online Access:Get full text
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Summary:Oil-in-water emulsions (10% w/w n -tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes in emulsions with a low concentration of CH (
ISSN:2042-6496
2042-650X
DOI:10.1039/c2fo10197a