S9. Food Polymers Functionality and Applications (FP)
This symposium is focused on biopolymers immersed in alimentary systems and their applications in the food industry. In addition, to the use and development of emergent technologies for extraction, stability, and preservation. Emphasize the importance of sustainability throughout the symposium, highlighting how the use of biopolymers in the food industry contributes to circular economy principles, waste reduction, and biodegradability.
- By chemical structure and nature
Biomaterials such as polysaccharides (starch, cellulose, etc.), polypeptides, lipids, proteins, and microbial biopolymers.
- By applications
Enzyme immobilization, catalysis, adsorption, additives (foam stabilization, gelling agent, emulsifier, among others.), film forming, microencapsulation materials.
- By function
Natural ingredients, supplements, prebiotics, antibodies, adaptogens, biological activity (antioxidant, anti-inflammatory, etc.), functional food.