Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality
Journal Title: Journal of Food Science and Gastronomy - Year 2024, Vol 2, Issue 1
Abstract
In this study, the foaming and emulsifying properties of chitosan and its application in the formulation of food products such as cakes, pancakes, and mayonnaise were evaluated. The results indicated that chitosan exhibits a notable foaming capacity, although it decreased with the addition of salt, which in turn improved foam stability. It was observed that chitosan formed stable emulsions, favored by its molecular structure, although salt reduced the stability of these emulsions. In mayonnaise, chitosan was able to partially replace eggs while maintaining the stability of the emulsions, although concentrations higher than 0.1% resulted in an undesirable aftertaste. Long-term studies were suggested to evaluate the formulation´s stability during storage. These findings highlight the potential of chitosan as an emulsifying and foaming agent in various food applications.
Authors and Affiliations
Alicia Casariego, Raúl Díaz
Keywords
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- EP ID EP751797
- DOI https://doi.org/10.5281/zenodo.13996171
- Views 23
- Downloads 0
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