Dr. Shilpa Khot-Deshpande is presently working as Assistant Professor in Home science at

Chishtiya College of Arts, Science and Commerce, Khuldabad, Dist. Aurangabad of

Maharashtra state. She published one book and 30 research papers in reputed national

and International journals. She executed one research project as principal investigator.

She is research guide for interdisciplinary studies in Dr. B A M U, Aurangabad. She is recipient

Of ICAR fellowship at post graduate level and gold medallist at undergraduate and post graduate level.

Food polymers represent a dominant area in natural polymers and play an important role in food structure, food functional properties, food processing, and shelf life. The knowledge in this area is commercially important as it will provide a useful practical guideline to food development and industrial production.

Food polymers are polymers from edible plants, animals, and microorganisms that can be used in food systems, including proteins, polysaccharides, and peptides. Generally, food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides. The oils and/or lipid from plant and animals could also be considered as food polymers although their molecular weights are relatively small. Food polymers represent a dominant area in natural polymers and play an important role in food structure, food functional properties, food processing, and shelf life. The knowledge in this area is commercially important as it will provide a useful practical guideline to food development and industrial production.

Most polymeric foods are useful parts of living beings, moreover, they are devoured as either living beings or fixings from previous living life forms. Additionally, since natural edible polymers have biological importance in animals, fish, and plants, they work to make their structures. Polymeric foods involve the blending of polysaccharides, polypeptides, lipids, and/or consumable polymers with another component in a liquid medium. Polymeric foods give biodegradable fixings and ingredients, supplements, antibodies, adaptogens, transporters, and the conveyance of smaller scale and macronutrients.

Edible polymers refer to the polymeric materials which can be consumed by human beings, animals or microorganisms without any noxious effects towards health. They are categorized into polysaccharides, proteins and lipids, and have gained increasing application mainly in functional food industries (food packaging and nutrients protection) and biomedical fields.As being totally biodegradable, edible polymer based packaging materials could contribute to an alternative solutions in reducing the amount of non-biodegradable plastic waste.

In the food technology field, proteins, and polysaccharides when used as additives and ingredients in food formulations, are often referred to as “hydrocolloids.” Hydrocolloids are a heterogeneous group of long chain natural polymers characterized by their ability to form viscous dispersions and/or gels when dispersed in water. In food, natural polymers encompass a range of proteins and polysaccharides that are widely used in a variety of industrial applications to perform a number of functions including gelling and thickening aqueous solutions, as well as stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and control the release of flavours.

Edible polymers offer many advantages for delivering drugs and tissue engineering. Edible polymer technology helps food industries to make their products more attractive and safe to use. Edible polymer can expand the organoleptic properties of packaged foods, provided that they contain various components like flavourings, colourings, and sweeteners. Their use based on natural polymers and food grade additives has been continually increasing in the food industry and medical industries

The carbohydrate polymers (CPs) are “generally recognized as safe” and commonly used for food applications, due to their natural sources, biodegradability, and acceptable mechanical properties. These polymer systems have a key role in the human diet, since they provide energy for the vital organ functions, as well as for the physical activities of living beings. CPs have been widely utilized in foods and bio products as fat substitutes, stabilizing agents, and joint improvers, as well as in food packaging.

Their broad range of applications to food industries include the various types of polymers that have interesting potential for continuous processes, in particular those used in dairy and sugar, fruit juices and beverages industries, beer and wine production. It covers also the potential uses of polymers in tomato sauce production and in potable water. Polymeric materials do not become substantial components of food and are used especially for the purification, recovery, and utilization of by-products. They serve as an aid in food processing and improve food characteristics make food more attractive. The food industry requires suitable polymers to meet the specific requirements for the food industry that simplify food production processes and reduce food production costs, do not deteriorate foods, and do not alter food characteristics.