Progress in Preparation and Application of Natural Polysaccharide Microgels

doi:10.7506/spkx1002-6630-20200815-201

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (1): 240-249.doi: 10.7506/spkx1002-6630-20200815-201

• Reviews • Previous Articles

Progress in Preparation and Application of Natural Polysaccharide Microgels

CHEN Fangfang, Hu Meng, Zhang Chao, Wu Yuehan, Xu Longquan, Gao Zhiming, Fang Yapeng

(1. Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. China Tobacco Guizhou Industrial Co., Ltd. Technology Center, Guiyang 550009, China; 3. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Published:2022-01-29

Abstract

Abstract: Microgels are functional particles with an internal network structure in the 0.1–100 μm size range. Due to their small particle size, easy binding to other components and tunable structure, microgels have unique advantages in various fields including foods, medicines, and cosmetics. The physicochemical and functional properties of microgels vary depending on the raw material and preparation method used. This review summarizes the recent progress in the preparation, functions and application of microgels derived from natural polysaccharide, and discusses their application potential in the food field and future research hotspots.

Key words: natural polysaccharide; microgels; gelation mechanism; nutrition delivery; fat substitute

CLC Number:

TS201.1

CHEN Fangfang, Hu Meng, Zhang Chao, Wu Yuehan, Xu Longquan, Gao Zhiming, Fang Yapeng. Progress in Preparation and Application of Natural Polysaccharide Microgels[J]. FOOD SCIENCE, 2022, 43(1): 240-249.

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Progress in Preparation and Application of Natural Polysaccharide Microgels

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