This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility to microbial contamination are addressed.
Introduction to Food Hydrocolloids. Gum Based Delivery Systems. Starch and its Derivities as Delivery Systems. Β-Glucan Based Delivery System. Proteins Based Delivery System.