Casein as encapsulating material for food applications
Author(s):
Jashandeep Kaur and Gurlal Singh Gill
Abstract:
Casein proteins are cheap, non-toxic, easily available, highly stable, biodegradable and are GRAS approved, making it a suitable candidate for use in encapsulating material. Moreover, casein protein offers some unique features, making them appropriate for these uses. The proteins could be modified to improve the properties related to its specific use. The review highlights some interesting applications of different formulations of casein (nanoparticles, films, composites, hydrogels, microspheres) in the food industry.
How to cite this article:
Jashandeep Kaur, Gurlal Singh Gill. Casein as encapsulating material for food applications. Pharma Innovation 2023;12(11):1744-1746.