Functional Biopolymers in Food Manufacturing
Ozilgen, S. | Bucak, S.
Book Part | 2018 | Biopolymers for Food Design , pp.157 - 189
Food hydrocolloids are high molecular weight long-chain biopolymers. They are made of high molecular weight polysaccharides and proteins. Hydrocolloids are widely used as functional food additives in many food products to keep or improve the sensory attributes of the foods and drinks, to improve the shelf life of the food products, to make the production processes easier and more efficient, and to produce functional food products. The key focus of this chapter is the hydrocolloids themselves, including the fundamental discussion of the research findings and their significance. The main areas of the interest are chemical and physicoc . . .hemical characterization of hydrocolloids, their rheological properties including viscosity, viscoelastic properties and gelation behavior, their interfacial properties, including stabilization of food colloids, their influence on sensory properties of food products, their film-forming properties with application to edible films and active packaging, their encapsulation properties, and their applications in the food industry as food additives and health promoters. Functional properties and the relation between the functional properties and the nanostructures of bacterial polysaccharides (e.g., xanthan, cellulose), plant/algal polysaccharides (e.g., starch, agar, alginate, pectin), and animal polysaccharides (e.g., chitosan), and their primary applications in the food industry are covered in this chapter. © 2018 Elsevier Inc. All rights reserved
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