Biopolymeric conjugation with food additives

Abstract

Abstract In the contemporary day and age, the usage of food additives has predominantly expanded because of accelerated processed food’s requirement. Food additives comprises of preservatives, color dye, flavors, textural additives, antimicrobial agents, antioxidants, anti-caking additives, anti-foaming agents, emulsifiers and nutritional additives. Although, food additives assist in proving textural benefits, increased shelf life, color addition and flavor enhancer but limitations are also associated with the use of food additives such as reduction in shelf life, toxic behavior, reduced stability and controlled target release issues. Biopolymers, dominantly pervasive macromolecules are the prominent class of utilitarian materials which are convenient for valuable applications. Across the globe, professionals and researchers are highly interested in research on biopolymers due to its biocompatible and biodegradable prospect. The two major classifications of biopolymers include proteins and polysaccharides. Different types of biopolymers can also work as fat replacer and therefore offer prevention from coronary disease, obesity as well as diabetes. Food industry has been highly promoted and benefited from the use of biopolymers. The employment of biopolymers solves the issues related to food additives consumption. Therefore, this particular chapter elucidates about the biopolymeric conjugation with food additives for a perfect food design, importance of biopolymers and application of biopolymers in association with food additives.