Biopolymers

Biopolymers are polymers occurring in living organisms; the group includes the macromolecules polysaccharides, proteins and nucleic acids. In food science they are the structural basis of texture: starches thicken and gel, proteins emulsify and form networks, and polysaccharide gums stabilise suspensions and foams. Derived biopolymers also form edible films and coatings that extend produce shelf life, and biodegradable packaging materials that offer an alternative to petroleum plastics. Understanding biopolymer interactions, such as protein-polysaccharide complexation, lets formulators engineer mouthfeel, stability, and controlled release of flavours and nutrients with natural ingredients.