Year-end Sale % OFF 
Abstract
Polysaccharides (excluding starch and its derivatives) are used commercially (for food and cosmetics and industrially) in their natural or modified state. The usefulness of most commercial polysaccharides is based on their capacity to alter the basic properties of water. In addition, polysaccharides have related secondary functions, such as emulsification, suspension, stabilization, encapsulation, flocculation, film forming, binding, and coating. Polysaccharides also play important roles in controlling the texture of foods as well as their flavour, appearance, and color. Polysaccharides have numerous functions in consumer products from increasing viscosity in food products to preventing the redeposition of soil in detergents. Subsequently, the solubility of polysaccharides in cold water is an important commercial property. Because of the wide range of functional characteristics exhibited by polysaccharides and the variations in operating and process conditions encountered, the combinations of polysaccharides are often used to obtain a desired functionality. Polysaccharides, both natural gums and derivatives, are classified as speciality chemicals as opposed to commodity chemicals. They are used as thickening and sizing agents in industrial applications.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
