Biopolymers and Functional Biopolymers in Food Technology

Abstract

Food systems are complex systems that are composed of many different macromolecules (biopolymers and lipids), micronutrients, and water. Besides the biopolymers already present in the food, some others are added to ease the process, preventing unwanted interactions, and to make the final food product more functional and appealing to the consumer. In this chapter, the roles of biopolymers in food technology applications and the interactions between biopolymers will be discussed to elucidate their effects on the structure of food and on the design of food formulations and food processing systems. The emphasis will be on, but not limited to, food hydrocolloids.