Controlled Production and Characterisation of Biopolymer Gel Particles
Biopolymer gel particles of 1-100 micron are particularly attractive for use in many applications in the food, agricultural, pharmaceutical and chemical industries, due to their biocompatibility, perception as 'natural' materials, and soft-solid texture. Industrial applications for such particles include uses as texturisers in confectionery and cosmetic products, slow-release encapsulation agents for flavours, nutrients and pharmaceutical products and thickeners in soups and sauces.
Particle properties such as size, hardness, shape, texture and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions.
This research studies example materials (alginate and iota-carrageenan) that are used to form biopolymer gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. We investigate an alternative technique to traditional methods of biopolymer gel particle productio. A model for control of particle size, and subsequently other particle properties, is proposed.