Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability

Abstract BACKGROUND Egg yolk, as a natural emulsifier, is widely used in high‐oil‐phase food systems, such as mayonnaise and salad. However, the application of egg yolk in an oil‐in‐water system is still limited due to poor emulsifying stability. To improve the emulsifying capacity of egg yolk, the effect of chitosan addition sequence and concentration on emulsifying properties (creaming stability, thermal tolerance and oxidation resistance) of egg yolk hydrolysates were investigated. RESULTS Stacking sequence of multilayer materials has an influence on properties of composite emulsions. The composite emulsions with egg yolk hydrolysis dominate at the interface (functioning on reducing interfacial tension), and chitosan layered on the surface (providing steric hindrance) displayed better stability. Little chitosan addition (0.5 g × kg −1 , w/w) was unhelpful for the dispersion of emulsion droplets as a result of bridging flocculation. At a chitosan concentration of 2 g kg −1 (w/w), the composite emulsion possesses the best stability. When chitosan concentration was higher than 2 g kg −1 (w/w), depletion flocculation would occur. Hydrolyzed egg yolk prepared composite emulsions possessed better thermal resistance, but with poorer oxidative stability as compared to natural egg yolk. In combination with chitosan it also displayed a negative effect on the oxidative stability of the emulsion system. CONCLUSION The research revealed the effect of chitosan addition on the physical and chemical stability of emulsions prepared with egg yolk hydrolysates. The results could provide guidance on expanding the application of egg yolk as an emulsifier in water‐abundant food systems such as beverages. © 2021 Society of Chemical Industry.