This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It provides details on the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. This book may 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. It contains 6 chapters under the following headings: Introduction to food hydrocolloids (28pp.); Gum-based delivery systems (56pp.); Starch-based delivery system (43pp.); β-Glucan-based delivery system (29pp.); Protein-based delivery systems (29pp.); and Nanoscale encapsulation (24pp.).

You do not currently have access to this content.