Effect of hydrophobicity and molar mass on the capacity of chitosan and κ-carrageenan to stabilize water in water emulsions

Abstract

A range of commercial chitosan samples with different molar masses and degrees of acetylation was tested for their capacity to stabilize water in water (W/W) emulsions formed by mixing aqueous solutions of dextran and poly (ethylene oxide). To further understand the effect of the acetylation degree, commercial samples were acetylated and deacetylated to different degrees. The effect of pH and chitosan concentration on the stability was investigated. The lowest investigated degree of acetylation (6%) was sufficient to inhibit coalescence, but higher degrees that were studied (up to 50%) led to faster stabilization resulting in smaller stable dispersed droplets that did not sediment for at least one week. The effect of hydrophobic acetyl units on the stability was confirmed for κ-carrageenan that could stabilize the W/W emulsion only after acetylation. For chitosan it was shown that the molar mass should be above a critical value independent of the degree of acetylation.