- 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|
Breaking cell barriers with retractable protein nanoneedles: Adapting a bacterial structure, Wyss Institute researchers develop protein actuators that can mechanically puncture cells February 12th, 2016
Properties of Polymeric Nanofibers Optimized to Treat Damaged Body Tissues February 12th, 2016
Herbal Extracts Applied to Synthesize Titanium Dioxide Nanoparticles January 28th, 2016
Antibacterial Nanocomposites Designed in Iran for Foodstuff Packaging January 20th, 2016