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Effect Of Chitosan As A Stabilizer In Hot Sauce, Richard Arnold Schlottmann

LSU Historical Dissertations and Theses

By the use of mild demineralization in the purification of chitin from shrimp shells and optimizing the deacetylation of this chitin, chitosan capable of producing viscosities of 9600 cps were produced. This is substantially higher than the viscosity of the commercial product, whose viscosity is only 1000 cps. The effectiveness of this high quality chitosan as a stabilizer in hot sauces was then investigated. From prelim­inary studies using the commercially produced chitosan, it was concluded that the method of incorporating the gum into the hot sauces was very important. Therefore, three methods of adding the chitosan to the hot sauces …