Prepared Foods - August 2008 - (Page 70)

cover story This chart shows a comparison of particle A Matter of Size Vibrating nozzle Centrifugal coextrusion sizes formed by various technologies and processes. nano-micelle-based carrier systems or nano-sized, self-assembled liquid Fluidized bed structures (NSSL) are currently availSpay-drying able on the global market for use in supplement, food, beverage, cosmetic Spinning disk and pharmaceutical products. Product micelles with a diameter of around Complex coacervation 30nm can be created that either entrap Nanoencapsulation hydrophobic substances in a hydrophilic shell or encapsulate water-solu0.01 0.1 1 10 100 1,000 10,000 ble materials in a lipophilic shell. Size range (µm) This allows for the dissolution of lipid-based materials in water, or of Source: Courtesy of Pretima Titoria, Ph.D., Leatherhead International, UK, Adapted from material from SwRI, San Antonio, Texas, USA water-soluble vitamins in oil, with visibly clear solutions resulting in either case. Currently, there are only a handful of food and nutrition products containing A nanometer is one one-millionth of a meter. The technano-ingredients or additives available commercially. nology involves the manufacture, processing and appliThe technologies include those for liquid solutions, cation of materials that have one or more dimensions described by some as “solubilisates,” that are clear that are about 100nm or less. In the case of nutrients, solutions containing antioxidants, nutrients, preservaphytochemicals or medications, the site of action might tives, colorants or custom active compounds; systems be inside the intestinal tract or in the bloodstream. In the that solubilize co-enzyme Q10, lutein, lycopene, case of flavors, the site of action is likely the mouth and phytosterols, vitamins D and E for water- or oil-based olfactory organelles. foods and beverages; and “nanocochleates delivery The applications of nanotechnology in the food sector systems,” based on phosphatidylserine, for nutrients are only just emerging, but they are predicted to grow and antioxidants. rapidly in the coming years. Several products based on Why Encapsulate? Immobilize or entrap Protection Limit contact between parts of a system until a later time, when the microcapsule is ruptured. Fragile ingredients, such as many vitamins, unsaturated lipids or phytochemicals, may need protection from oxygen, light or other environmental insults to prevent degradation. Probiotics need protection from digestive acids and enzymes in order to reach the colon unharmed to colonize there. Many industrial enzymes are sold in encapsulated form to avoid allergic reactions in the workplaces using them. Allows pharmaceuticals to be released in serum or tissues with well-defined kinetics. Can speed or limit release of entrapped actives, be they pharmaceuticals, nutrients, flavors or aromas. Allows homogeneous incorporation of a small amount of liquid into a large volume of dry material and coats sticky materials to create freeflowing powders (such as encapsulated honey or other syrups). Regulating catalytic or other chemical activity by controlling membrane or microcapsule permeability. Controlled release Enhanced mixing and flow Create new ingredient functions and behavior Source: Poncelet, 2006, Microencapsulation: Fundamentals, Methods and Applications, Chapter 21, JP Blitz and V. Gun’ko, Surface Chemistry in Biomedical and Environmental Science, NATO Science Series II. Mathematics, Physics and Chemistry, volume 228, Springer Netherlands 70 August 2008 ● www.PreparedFoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - August 2008

Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts

Prepared Foods - August 2008

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