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<p>The purpose of this study was to develop and characterize emulsion gels formulated using chitosan solutions (1% and 2%) as the aqueous phase and sunflower oil containing Span 60 or Span 65 emulsifiers. Following emulsion formation, chitosan fibers were subjected to high shear to induce entanglement within dispersed aqueous droplets, successfully generating a network structure that increased emulsion viscosity. The color attributes (L*: 65.02–67.83, a*: –0.74 to –1.13, b*: 1.93–4.51) indicated suitability for food applications. Differential scanning calorimetry revealed peak melting temperatures between 68.02 and 105.62&#xa0;°C. Increasing chitosan concentration enhanced the storage modulus but reduced emulsion stability. All emulsions demonstrated structural recovery following high shear exposure. The initial gel state persisted up to 60&#xa0;°C, after which temporary softening occurred before chitosan underwent thermal gelation, restoring structural strength up to 140&#xa0;°C. X-ray diffraction indicated predominantly β-polymorph crystal structures, and higher chitosan levels induced droplet aggregation. Overall, these findings support the potential application of chitosan-thickened emulsions as semi-solid, oleogel-like food ingredients. Further studies using lower chitosan concentrations and applied food systems are recommended.</p>

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Structuring water-in-oil emulsions via chitosan fiber networking: a novel approach to semi-solid fat design

  • 期刊论文

  • 发表日期：

    2026年8月4日

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  • Emin Yılmaz,
  • Eda Keskin Uslu

摘要

The purpose of this study was to develop and characterize emulsion gels formulated using chitosan solutions (1% and 2%) as the aqueous phase and sunflower oil containing Span 60 or Span 65 emulsifiers. Following emulsion formation, chitosan fibers were subjected to high shear to induce entanglement within dispersed aqueous droplets, successfully generating a network structure that increased emulsion viscosity. The color attributes (L*: 65.02–67.83, a*: –0.74 to –1.13, b*: 1.93–4.51) indicated suitability for food applications. Differential scanning calorimetry revealed peak melting temperatures between 68.02 and 105.62 °C. Increasing chitosan concentration enhanced the storage modulus but reduced emulsion stability. All emulsions demonstrated structural recovery following high shear exposure. The initial gel state persisted up to 60 °C, after which temporary softening occurred before chitosan underwent thermal gelation, restoring structural strength up to 140 °C. X-ray diffraction indicated predominantly β-polymorph crystal structures, and higher chitosan levels induced droplet aggregation. Overall, these findings support the potential application of chitosan-thickened emulsions as semi-solid, oleogel-like food ingredients. Further studies using lower chitosan concentrations and applied food systems are recommended.