Catalysis

Engineering

Polymer chemistry

Chromatography

Chitosan

Chemical engineering

Food science

Thermodynamics

Physics

Homogeneous

Organic chemistry

Glycerol

Aqueous solution

Cinnamaldehyde

Aqueous two-phase system

Chemistry

Chemical modification

Food Chemistry

In this study, chitosan-based bigels were fabricated, where glycerol monolaurate was added in MCT oil to produce a gelled lipid phase and cinnamaldehyde was included in the lipid phase in order to act as a crosslinking agent. The synergistic effect of pH on chemical crosslinking effects was investigated. The potential of using these bigels as an alternative to cream was also investigated. The pH of the aqueous phase played an important role in controlling the extent of the Schiff-base reaction promoted by cinnamaldehyde. At pH 3.8, the bigels formed were homogenous but at pH 5.0 and 5.5 they exhibited phase separation, which highlighted the importance of chemical crosslinking. To better mimic the properties of real cream, span 80 was added to create a more homogeneous and smoother structure of the bigels. These bigels might provide a healthy and more sustainable alterative to food products that contain plastic fats, like cream.

Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs