HYDROCOLLOIDS AS EDIBLE OR ACTIVE PACKAGING MATERIALS

摘要

Hydrocolloids are well-known macromolecules involved in the food textural properties as thickeners, gelling or glazing agents. These properties are mainly attributed to the ability of macromolecules to interact each other and then to create networks. The networking of most of the proteins and carbohydrates confers to them film forming properties and enables them to be used in edible or active packaging applications.