Conclusion/prospects
Natural biopolymer gels for food product formulation

The diversity of ingredients available and the ability to modulate gel structures at different scales by environmental conditions offers the formulator an extremely high capacity for texture creation. The range of possibilities offered by the process for managing environmental conditions through transfer phenomena (thermal and mechanical treatments, whether coupled or not), and therefore the structures and textures obtained, is also extremely wide. The product/process pair is inseparable in the "reasoned construction" of the product.

However, the complexity of the multiphase systems involved in many formulated products, and the multiple interactions between polymers and with the dispersed elements that make them up, make understanding the organization of these products very difficult. The physicochemistry of interactions (phase diagrams in particular) coupled with...