Nanotechnology Now - News Story: "USA: Food Industry Regulatory Outlook for 2006"

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March 29th, 2006

USA: Food Industry Regulatory Outlook for 2006

Abstract:
Mark Mansour and Sarah Key: Over the course of the past year, growing numbers of stories have detailed developments in the use of nanotechnology in food technology, from production to packaging. One of the latest and most intriguing developments is the announcement of a nanotechnology-derived antioxidant system for essential oils and flavors. The product, which is marketed under Aquanova’s NovaSOL® brand as Novasol CT, is designed to help manufacturers introduce antioxidants into food and beverage products easily and effectively. The breakthrough is that the product is a ready-to use clear solution that is both water and fat-soluble. It involves the use of liquid substances known as solubilisates. These are crystal-clear solutions, much like water, that contain nanoparticles, which act as carriers for active substances, such as antioxidants. The particles have a diameter of less than 30 nanometres – a millionth of a millimeter. The so-called micelles can carry anything from Vitamin C, Vitamin E, CoEnzymeQ10 and Vitamin A. The technology also renders hydrophilic substances fat soluble and lipophilic ones water-soluble. Aquanova claims that the process also leaves the substances chemically unmodified and guarantees mechanical, thermal and pH stability.

Source:
checkbiotech.org

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