The "Innovations in Natural Protein-based Delivery Systems for Flavors" report has been added to ResearchAndMarkets.com's offering.
The High-Tech Materials TechVision Opportunity Engine (TOE) provides intelligence on technologies, products, processes, applications, and strategic insights on various materials across industries. Some material technologies include lightweight materials, bio-based materials, ceramics, smart materials, fibers, nanomaterials, responsive materials, polymers, woven and non woven materials, polymers and plastics and packaging materials.
Plant, animal, and microbial proteins act not only as food ingredients but also as delivery systems to carry flavors, fragrances, and nutraceticals, protecting the same from challenging environments such as pH, oxidation, and so on. Significant progress has been made in developing formulations for protein carriers. With competition coming from polysaccharides, starches, and lipids, proteins become extremely significant in this market due to the high nutritional properties in these materials.
Plant and fungal proteins find much higher adoption than animal proteins due to ban of the latter in some regions. Owing to some of the aforementioned reasons the adoption of natural proteins as encapsulates have been very high specially in the food and cosmetic segments. This High Tech Materials TOE discusses a few noteworthy developed protein innovations suited for encapsulation in the food and nutraceutical industry.
Key Topics Covered:
Naturally Sourced Proteins for Flavors Encapsulation
- Algal Proteins as Encapsulation Carriers for Sports Nutrients
- Pea Proteins for Targeted Delivery of Sensitive Ingredients
- Soya proteins To Prevent Oxidative Degradation of Rice Bran Oils
- Egg Proteins to Encapsulate Nutraceuticals for Hip Supplements
Strategic Insights
Key Contacts
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Topics: Food
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