Food Hydrocolloids as Encapsulating Agents in Delivery SystemsEdition 1

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems.

Features:

• Provides an introduction to food hydrocolloids as encapsulating agents

• Covers starches and their derivatives as delivery systems

• Includes gum-based delivery systems

• Discusses the classification, isolation, and purification of protein delivery systems

This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.