Date of Award
Master of Science (MS)
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 were examined. These methods mainly differed in the sequence in which chitosan and acetic acid were combined in order to form a viscous solution. Results indicated that if the chitosan was mixed with the solid components of the hot sauce before the acid, no viscous solutions were formed. Apparently the high salt content (over 5%) of the hot sauces nullifies the viscosity producing potential of chitosan. If the viscous solution was produced before it was mixed with the solids, the two components repelled each other and the solids sedimented to the bottom of the bottle.
Schlottmann, Richard Arnold, "Effect of Chitosan as a Stabilizer in Hot Sauce" (1977). LSU Historical Dissertations and Theses. 8240.