Numerous examples of emulsions stabilised with polysaccharides
are also known [13]. These include polysaccharides which do
not have any surface activity and thus do not adsorb atthe water/oil
interface. Polysaccharides of this kind enhance the stability of
emulsions leading to gelation and/or increase the viscosity of a continuous
phase that impedes the movement of dispersed droplets,
their aggregation, and coalescence. Anionic polysaccharides such
as xanthan gum, alginates, hyaluronic acid, carrageenans, and a
cationic polysaccharide chitosan are compounds of this kind.