Abstract
Polysaccharides are carbohydrate polymers where sugar units are linked
together through glycosidic linkages. In living organisms polysaccharides are the
structural polymers that provide support (e.g., cellulose in plants or chitin in
arthropods) or the sources of energy for plant development (e.g., starch).
Polysaccharides are routinely used in the food industry, most frequently as thickeners,
stabilizers of dispersions (emulsions, foams) or structuring agents of water and air.
together through glycosidic linkages. In living organisms polysaccharides are the
structural polymers that provide support (e.g., cellulose in plants or chitin in
arthropods) or the sources of energy for plant development (e.g., starch).
Polysaccharides are routinely used in the food industry, most frequently as thickeners,
stabilizers of dispersions (emulsions, foams) or structuring agents of water and air.
Original language | English |
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Title of host publication | Edible Nanostructures : A Bottom-up Approach |
Editors | Alejandro Marangoni, David Pink |
Publisher | Royal Society of Chemistry |
Pages | 41-68 |
Number of pages | 27 |
ISBN (Print) | 978-1-84973-895-8 |
Publication status | Published - 23 Oct 2014 |