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Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics

  • Pavan Kumar Soma
  • Patrick D. Williams
  • BoKyung Moon
  • Y. Martin Lo
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, microbial polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. The interactions of xanthan with other biopolymers have also received significant attention in recent years. In the wake of growing interest in finding ideal encapsulating agents for probiotics, microbial polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide; however, there remains a void in the literature to closely compare the characteristics of microbial polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of tools capable of elucidating the underlying mechanisms involved is essential in promoting further development of their applications. Therefore, it is this review’s intention to focus on the selection criteria of microbial polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

Keywords

Probiotic Bacterium Junction Zone Freeze Food Simulated Gastric Juice Thaw Stability 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Pavan Kumar Soma
    • 1
  • Patrick D. Williams
    • 1
  • BoKyung Moon
    • 2
  • Y. Martin Lo
    • 1
  1. 1.Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkUSA
  2. 2.Department of Food and NutritionChung-Ang UniversityAnseoungSouth Korea

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