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Abstract
This article reviews the basic principles of emulsion formation and stabilization through the electrosteric function of chitosan. Chitosan, which is a polycationic biopolymer, may act as an emulsifier and emulsion stabilizer through adsorption of the protective layer at oil-water interfaces, viscosity enhancement, and interaction with surface-active agents (e.g., surfactants, proteins, and polysaccharides). The interaction of chitosan at droplet interfaces can be associated with flocculation or electrosteric stabilization, depending on the nature and concentration of the chitosan, emulsifier characteristics, and the pH and ionic strength of solution.