| http://www.w3.org/ns/prov#value | - The polymer encapsulating material may be a polysaccharide such as pectin or a gum, e.g. carboxymethyl cellulose, low methoxy pectin, alginate, starch, etc. or it may be any protein whether of animal or vegetable origin and which is water-soluble or water-dispersible, e.g. whey protein, casein, gelatin, human serum albumin, egg white or soy isolate.
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