This chapter discusses food biopolymers, their mixtures and the origins of their functionality. These subjects are of fundamental importance for a number of reasons. Most food polymers are functional components of living organisms and are consumed as either living organisms or ingredients from former living organisms. Structure–function relationships of biopolymers are essential to create life. Only the emergence of life implied the emergence of a demand for food. It is also of interest to discuss behavioural differences of biopolymers in biological and food systems and between biopolymers and synthetic polymers. The origins of biopolymer functionality are therefore of interest for application in the food industry (Tolstoguzov 2000, 2002).
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© 2008 Springer Science+Business Media, LLC
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Tolstoguzov, V. (2008). Food Polymers. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_3
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DOI: https://doi.org/10.1007/978-0-387-71947-4_3
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