food – TechConnect Briefs

Nanomaterials in Food and Food Contact Substances – Hazards, Risks and Regulation

Cohen J., Gradient, US

The increasing number and variety of engineered nanomaterials (ENMs) used in food and food contact materials raise concerns regarding potential hazards and risks to human health. ENMs are used for a wide variety of applications [...]

Novel encapsulation technology based on Pickering emulsion systems

Sjöö M., Bedi J., Ali A., Speximo AB, SE

A novel technology based on using particles of biological origin for stabilizing emulsions, so called Pickering emulsions, was recently developed. This technology was further employed to encapsulate different types of active substances. Advance development and [...]

Maintaining a Stable Engineered Nanomaterials Process through Material Characterization during the Nano Product Life Cycle

Salamon A.W., PerkinElmer Corporation, US

Nanomaterial synthesis, end-product formulation, and nanomaterials’ wide range of applications are outpacing regulations and standard methods. No matter what your nano-end-product application may be, from food to pharmaceuticals to petrochemicals, there are seven key characteristics [...]

The SURVISMETER – a Green Technology in Service

Singh M., Bhanumati S., Shukla A., Shukla S.S., Shukla A., Shukla S.S., University of Delhi, IN

Viscosity is a measure of stickiness and the reverse is fluidity. It is a valuable data for all liquids in the oil, lubricant, paint, polish, food, beverage, cosmetic, biosolvents, drugs and pharma, polymer, nanomaterials, and [...]

The SURVISMETER – a Green Technology in Service

Singh M., Bhanumati S., Shukla A., Shukla S.S., Shukla A., Shukla S.S., University of Delhi, IN

Viscosity is a measure of stickiness and the reverse is fluidity. It is a valuable data for all liquids in the oil, lubricant, paint, polish, food, beverage, cosmetic, biosolvents, drugs and pharma, polymer, nanomaterials, and [...]

Benefits and Challenges of the Application of Nanotechnology to Food

Magnuson B.A., Bryant C.M., Bugusu B.A., Floros J.D., Weiss J., Yada R.Y., Institute of Food Technology, US

The number of potential uses of science and/or technology at the nanoscale level in the food and food ingredient industry is growing rapidly with ongoing research in a variety of application areas. Many applications offer [...]

Lattice Boltzmann simulation of emulsification in microfluidics devices

van der Graaf S., van der Sman R.G.M., van der Graaf S., van der Sman R.G.M., Wageningen University, NL

Using microdevices we investigate the manufacturing of surfactant stabilised monodisperse food emulsions. Design of the process is a complicated matter, involving knowledge of wetting behaviour, droplet breakup in confined systems, surfactant dynamics coupled to droplet [...]