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Biopolymer in the substitution of fat in emulsified products


The role of fat in processed products in general is very important both from the technological point of view and from the sensory point of view. The substitutions may vary in their ingredients; they are from lipids, fibers and hydrocolloids. The shells of crustaceous, and Antarctic krill (Euphausiacea order), which were considered inedible materials, is considered a material source of chitin. The chitosan is the deacetylation of chitin results in varying degrees, their chemical nature and consists of the structure 2-amino-2-deoxy-²-D-glucose (poly (D-glucosamine)). These polysaccharides and biopolymer are renewable resources that are being explored intensively for their applications in the pharmaceutical, cosmetic, biomedical, biotechnology, agriculture, food, and non-food industries, as well as water treatment, paper and textile. The addition of chitosan oligosaccharides in colloidal systems creates an opportunity to combine the technological properties, and benefits to health. (AU)

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