- About Us
- Career Center
- Nano-Social Network
- Nano Consulting
- My Account
August 16th, 2007
German ingredients firm Aquanova has found a way to extend the use of preservatives sorbic and benzoic acid into foods with a high pH using its NovaSOL nanotechnology.
Sorbic and benzoic acid are commonly used as preservatives, but until now their usefulness has been limited to the more acidic end of the pH scale, since performance decreases above pH4 and above pH6 they are almost totally ineffectual.
The company claims its breakthrough will take the preservatives into "completely new dimensions and areas". It is introducing two new ranges, called NovaSOL DS and NovaSOL DC. The former is for use inside food and beverage products, and the latter on surfaces - be it the surface of a food like sausage casings, cheese rinds and citrus fruits, or on equipment used by food manufacturers and other industries.
|Related News Press|
Researchers find new phase of carbon, make diamond at room temperature November 30th, 2015
Production of Nanocapsules Containing Omega-3 Powder in Iran November 24th, 2015
A simple, rapid test to help ensure safer meat November 19th, 2015
Tomatoes get boost in growth, antioxidants from nano-sized nutrients November 7th, 2015
Porous Nanosorbent Increase Efficiency of Engine Oil Recycling September 16th, 2015