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Home > News > Functional stabilisers nanoengineered for foods

March 20th, 2007

Functional stabilisers nanoengineered for foods

Abstract:
Dairy proteins and polysaccharides can be nanoengineered as new functional stabilisers for foods and packaging, according to scientists working on a project in Finland.

The government-sponsored Tailored Nanostabilisers for Biocomponent Interfaces Project (Taina) aims to engineer and construct functional nanoscale particles for sensitive biocomponents in foods.

Source:
dairyreporter.com

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