ABSTRACT
This chapter provides an overview of developments in protein-and protein-polysaccharide–based microparticle technology. Specifically, the physical and chemical environments that transform protein or protein-polysaccharide dispersions into microparticles and the manufacturing processes available for making them are described. The chapter presents discussion of the functional properties of microparticles and the factors limiting their use in several conventional food products. The demand by consumers for low-fat foods with the sensorial properties of full-fat products has led to the development of a broad range of natural and synthetic fat substitutes; these are used as partial or full fat replacers in a number of food products. Complexing agents are those biopolymers or low molecular weight molecules that have an effect, directly or indirectly, on aggregation and microparticulation of the starting protein material. These molecules are used to control the size, the final composition, and the functional properties of microparticles.
