Abstract
Natural polymers are a subcategory of polymers that relate to polymers derived from natural sources such as plants, microorganisms, or animals. They mainly consist of proteins and carbohydrates found in living organisms to provide structure and support. Polymers are categorized into three subtypes: natural polymers, synthetic polymers, and semisynthetic polymers. This chapter is mainly concerned with natural polymers. Natural polymers are more advantageous than synthetic and semisynthetic polymers in preparations or formulations due to their unique properties of sustainability, processability, safety, no adverse effects, and no drug release-related issue. Proteins, polysaccharides, polynucleotides, polyisoprenes, polyesters, and lignin are the six major categories of natural polymers according to their origins. Natural polymers are utilized in various sectors, including pharmaceutical, food, nonfood, and cosmetics, and may serve as a thickener, rate-regulating agent, flavor-masking agent, protective or stabilizers, and several other functions. The many categories of natural polymers in food are discussed in this chapter, especially from the standpoint of their functionality and applicability in foods.
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