Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

Abstract

Background The use of biopolymers for the delivery of functional food ingredients and pharmaceuticals has increased dramatically. In this context a great attention has been paid to caseins and the casein micelle over the years, because of their superior functional qualities and nutritional properties. Scope and approach This review summarizes the unique properties of caseins and the casein micelle and how these properties enhance the successful delivery of sensitive food ingredients and bioactives. This information could be used as a baseline to enhance the capacity of casein and casein micelles in delivering biomolecules through better utilization of their unique properties. Key findings an..