The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications
Piotr Koczoń, Heidi Josefsson, Sylwia Michorowska, Katarzyna Tarnowska, Dorota Kowalska, Bartłomiej J. Bartyzel, Tomasz Niemiec, Edyta Lipińska, Eliza Gruczyńska–Sękowska
Abstract
Every application of a substance results from the macroscopic property of the substance that is related to the substance's microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.