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An Introduction to Food Macromolecules Publisher



Sr Falsafi Seid REZA ; I Demirkesen ILKEM ; R Colussi ROSANA ; Ia Garciagalicia Ivan ADRIAN ; H Rostamabadi HADIS ; Ad Alarconrojo Alma D
Authors

Source: Published:2025


Abstract

Protein, starch, and lipids are the main macromolecules present in food, each playing a crucial role in its chemical composition and functional properties. Proteins, composed of various amino acids, act as essential structural components and functional agents, significantly contributing to the texture, stability, and overall quality of many food products. Starch, a complex polysaccharide, serves not only as a primary energy source but also influences the texture and consistency of a wide range of foods, from baked goods to sauces. Lipids, encompassing fats and oils, are vital for enhancing flavor, providing richness, and aiding in food preservation, while also impacting mouthfeel. This chapter aims to explore the intricate chemical structures, building blocks, and multifaceted significance of these macromolecules in diverse foods. © 2025 Elsevier B.V., All rights reserved.
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