Springer Plant-Based Colloids in the Food Industry: Current Applications, Future Prospects, and Challenges

In an increasingly health-conscious world, consumers and researchers alike are more aware than ever of the varied health and environmental benefits of vegetarian and vegan diets. Those in research and industry are together thus seeking avenues towards more sustainable food systems. Plant-based colloids are of particular interest at the moment due to their nutritional benefits and functional uses in various application. Plant-Based Colloids in the Food Industry: Current Applications, Future Prospects, and Challenges offers a comprehensive view of this subject, addressing not only the formation but also the e real-life application and potential economic viability of these plant-based formulations. The formation and application of colloidal delivery systems formulated from plant-based components such as polysaccharides, proteins, lipids, and phospholipids will be discussed, along with recent research on the classification, future applications, and challenges of these colloids. Significant progress has been made in the design, assembly, and application of plant-based materials in the food industry over the past decade. This book will also examine different colloidal complexes and their applicability in food to give the reader an overview of the ongoing research in this field. This text will be of immediate use for food manufacturers, dietitians, nutritionists, pharmacists, regulators and even consumers. Additionally, this book may be useful for assessing the growth and development of the plant-based food colloids industry in the future.