Innovations in Natural Protein-based Delivery Systems for Flavors

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Published: 27 Jul 2018

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. 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. The Chemicals and Advanced Materials cluster tracks research and innovation trends and developments across specialty chemicals, plastics, polymers, chemicals, bio-chemicals, metals, coatings, thinfilms, surface treatments, composites, alloys, oil and gas, fuel additives, fibers, and several other related technologies and its impact and application across industries. Keywords: Spray drying, pea proteins, soy proteins, whey proteins

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