The interaction of chitosan and olive oil: Effects of degree of deacetylation and degree of polymerization

► Interaction of chitosans with oil using the fat-binding test was successfully studied. ► Gathered data were fitted into a chemometric model using partial least squares. ► Fat-binding capacity increases linearly as the degree of deacetylation is decreased. ► Fat-binding capacity is minimally affected by the degree of polymerization.