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Nano- and micro-systems for enhancing product performance |
S. SHEFER, Encapsulation Technologies, Salvona LLC, 65 Stults Rd., B-1, Dayton, NJ 08810-1523 Nano technology is used to address one of the major challenges in flavor delivery, long-lasting sensation of flavor in the mouth. Flavors and sensory ingredients are being exposed for a very short time to the sensory organs in the mouth during mastication. As the food is being swallowed and ingested the sensory experience is diminished. Our goal in developing special nanospheres is to enhance the sensory perception of flavors and provide a longer release time while the food is in the mouth before it is swallowed. Salvona developed a propriety line of nanospheres composed of a blend of food approved hydrophobic and bioadhesive polymers. The nanospheres have a diameter below 1 micron, and are loaded with 10% to 20% flavor or other sensory ingredients, such as a cooling agent. The nanospheres are produced by a proprietary suspension technology that has been modified to generate nanospheres with a narrow range of particle size. The suspension can be further diluted with water or other aqueous systems to meet commercial requirements. We have conducted a series of taste and analytical experiments to determine the commercial value of nanospheres in food applications. Preliminary results indicated that the nanospheres provided a longer lasting sensation in the mouth.
Session 17, Advances in microencapsulation technologies & applications in the food industry
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