Abstract:With the aim of enhancing the application of natural polysaccharide matrices in emulsion gel beads，emulsion gel beads were formed with carboxymethyl chitosan as an emulsifier through Ca2+ crosslinking. The influences of different carboxymethyl chitosan mass concentrations and oil phase volume fractions on the structures and physicochemical properties of emulsions and emulsion gel beads were investigated. The results indicated that as the oil phase volume fraction increased，the network structure of emulsion gel beads became less compact，which consequently affected the water retention and mechanical properties of the beads. The beads with an oil phase volume fraction of 5% exhibited the highest water retention capacity reaching up to 64.35%，as well as the greatest hardness（ 2 350.80 gf） and elasticity（ 0.85）. The best adhesiveness，chewiness，and cohesiveness of the gel beads were 1 517.44，1 258.27，and 0.65，respectively，at 30% volume fraction of the oil phase.