  Chitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic
to formulate acidic food products, as it can act as both bio-functional and
technofunctional constituent. Typically, acetic acid is used to disperse
chitosan in aqueous media, but the use of this acid is limited in food
formulations due to its flavor. In this study, chitosan was firstly dispersed
(0.1% m/V) in lactic acid aqueous solutions (pH 3.0, 3.5 or 4.0), and then
evaluated regarding its thickener and emulsion stabilizer properties. O/W
emulsions were prepared and characterized in terms of rheological properties,
droplets average diameters and droplets $\zeta$-potential. Emulsions containing
chitosan were 3 times more viscous than controls without chitosan, and
presented storage modulus ($G'$) higher than loss modulus ($G''$). Furthermore,
they displayed two different populations of droplets (average diameters of 44
and 365 nm) and positive $\zeta$-potential values (+50 mV). Droplets average
diameters and $\zeta$-potential did not present significant changes ($p$ >
0.05) after storage at 25 $^{\circ}$C during 7 days. This study showed that i)
food organic acids other than acetic acid can be used to disperse chitosan for
technological purposes, and ii) chitosan dispersed at very low concentrations
(0.1% m/V) had relevant effects on rheological and physicochemical aspects of
food-grade emulsions.
