Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality

Alicia Casariego; Raúl Díaz

doi:10.5281/zenodo.13996171

Authors

Alicia Casariego Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Author https://orcid.org/0000-0002-7687-5984
Raúl Díaz Facultad de Ciencias Químicas, Universidad de Guayaquil. Ecuador. Author https://orcid.org/0000-0001-9023-4481

DOI:

https://doi.org/10.5281/zenodo.13996171

Keywords:

chitosan, foaming properties, emulsions, foam stability, mayonnaise, salt

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.

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