pH-SENSITIVE BIOPOLYMER GEL AND ITS PRODUCTION METHOD

Abstract

The invention relates to a functional satiety gel system containing pH-sensitive biopolymers. The invention utilizes a biopolymer matrix structure containing biopolymers of natural plant origin. This biopolymer matrix structure may include alginate, pectin, chitosan, agar, carrageenan, guar gum, xanthan gum, cellulose derivatives, plant mucilages, and combinations thereof. The gel system performs controlled fluid absorption and exhibits controlled swelling behavior in response to pH changes in the gastric microenvironment. The system creates a controlled volume increase, resulting in functional satiety behavior. The gel system is biocompatible and does not contain synthetic polymers. Furthermore, it incorporates a biopolymer network structure capable of exhibiting volume changes in response to pH variation. The biopolymer matrix structure consists of a pH-sensitive biopolymer network obtained through a gelation process. The invention also relates to the production method of this gel system.