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... a method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research ... the study, published in lwt - food science and technology, suggests that the emulsification diffusion method (edm), used by pharmaceutical companies to create nano- scale encapsulations of active drugs, may be of use in creating food with better ingredient release profiles ... “it has been shown that the edm is an excellent option to prepare nano-capsules from food ingredients with the potential implications that this system can have in food technology due to its capsular structure,” said the researchers, led by dr ... zambrano-zaragoza and colleagues explained that for food technologies, nano-capsules show an advantage over other nano-particulate systems – as they have an oil core which can stabilise important ingredients in food formulations ... in food technology, a nano-capsule envelope can serve as a protective barrier, that may preserve the functionality and bioavailability of food additives, or act as “an insulating membrane to prevent incompatibilities”, noted zambrano-zaragoza and co-workers ... oil encapsulation the researchers explained that food grade oils are widely used in industry, where they act as solvents for lipophilic materials including flavours, colours, antimicrobial agents, vitamins, “and many other food additives ... ” “nanotechnology, which has opened new possibilities in food preservation, is expected to have an impact on the production, processing, storage, and safety of food,” said zambrano-zaragoza and co-workers ... they said that a nano-capsule that modulates the release of the encapsulated ingredients – such as flavours, anti-microbials, or functional ingredients – may have applications in the formulation of foods as well as relevance in food preservation and storage ... the edm process involves the formation of an oil-in-water emulsion between a partially water-miscible solvent saturated with water containing the drug – or in this case food ingredient – and the polymer or lipid in an aqueous solution saturated with stabilizer-containing solvent

... heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research ... the study, published in food hydrocolloids, investigated the effects of heat treatment on the ability of collagen fibre to act as an emulsifying agent ... collagen collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products ... da cunha and her colleagues explained that a number of ingredients obtained from collagen, such as gelatin and collagen fibre, may also have applications for the food industry ... they explained that previous research has suggested that collagen fibre has potential for use in the food industry as a natural, food grade, emulsifier, the new study investigated the effects of heat treatment on the emulsifying properties of collagen fibre

... the study, published in food chemistry investigated the use of enzymatic treatments to reduce the levels of allergens in peanut kernels, using two major peanut allergens (ara h 1 and ara h 2) as indicators of effectiveness ... “results from this study indicate the potential for producing peanuts with reduced allergenicity using post-harvest processing approaches such as food grade enzymatic treatment,” said the authors, led by senior author dr soheila maleki from the agricultural research service at the united states department of agriculture (usda) ... allergy issues consumption of peanuts or peanut containing food products can cause severe and even fatal allergenic reactions ... “while avoidance is the best way to guard against manifestation of allergy, the ubiquitous use of peanuts and peanut products by the food industry makes it very hard for allergic individuals to avoid accidental ingestion,” said the researchers ... “therefore, it would be useful to reduce the level of allergens in peanuts that are mixed with other food ingredients,” they added

... germany’s k+s kali has unveiled its new brand of food grade potassium chloride called kalisel, which is billed as a cost-effective salt replacer in food ... the food industry is currently operating to a tough mandate of reducing salt (sodium chloride) levels in packaged and prepared foods

... envision plastics has begun full scale production of its recycled hdpe plastic resin for use in food and drink packaging ... it was as far back as 1998 that the fda sent a non-objection letter to the original developers union carbide for the use of the recycled hdpe resin in food applications such as milk, water, and juice ... envision claims that ecoprime is the only fda-approved recycled hdpe available in the us for use of food and drink packaging ... recycling hdpe for use in the food industry is complicated because the resin absorbs more volatiles than other popular plastics like pet and it is processed at a lower temperature ... recycled hdpe in the uk only in the uk has another process for recycling hdpe to food grade been commercially developed, with support from the government agency wrap (waste & resources action programme)

... food grade diatomaceous earth also known as de is an overlooked multi-purpose supplement for our body ... be sure to purchase the food grade diatomaceous earth and not pool grade which is chemically treated and toxic for humans and pets

... nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research ... the study new study, published in lwt - food science and technology, suggests the optimal formulation for nano-capsules for the use in food formulation, using the emulsification diffusion method (edm) ... “it has been shown that the edm is an excellent option to prepare nano-capsules from food ingredients with the potential implications that this system can have in food technology due to its capsular structure,” wrote the resarchers, led by dr ... they added that for food technologies, nano-capsules show an advantage over other nano-particulate systems as they have an oil core that can exhibit a polyfunctional behaviour ... new possibilities nanotechnology has opened a host of new possibilities in the field of food formulation, preservation, and storage ... in particular, the structure of nano-capsules makes them particularly appealing for food development ... in food technology, a nano-capsule envelope can serve as a protective barrier, that may preserve the functionality and bioavailability of food additives, or act as “an insulating membrane to prevent incompatibilities”, noted the researchers ... they added that, currently, nanotechnology research in food has focused on the development of new packaging materials, nutraceuticals, and antimicrobial agents, with very little focus on the improved formulation, preservation and storage of foods ... the oily core of nano-capsules can be an active oil or can serve as a vehicle to contain different substances, particularly food additives and dietary supplements such as flavours, probiotics, sweeteners, nutraceuticals, pigments, antimicrobials, antioxidants, or any other materials requiring encapsulation, stated the authors ... according to the authors, the emulsification diffusion method (edm), developed for the encapsulation of drugs, may be attractive to design and produce nano-capsules with potential food applications

... we achieved this on a nearly 31 percent decrease in net sales, which resulted from our strategic focus on reducing commodity sales and creating a higher value mix of specialty proteins and starches and high quality food grade alcohol products ... growth in our distillery products segment was mainly due to increased sales of food grade alcohol for industrial applications ... we saw higher volumes and increasing profit from this operation following the start-up phase, and we have plans to strengthen our capabilities and focus on food grade alcohol in the future

... it is expected that the plant will process up to 365,000 tons of canola seed annually, and produce over 280 million pounds of high value, food grade "rbd" canola oil (refined, bleached and deodorized) and 195,000 tons of canola meal annually ... the company added that product and byproduct marketing agreements for both canola oil and meal are in place with land o' lakes purina feed llc, a food and agricultural cooperative that had over usd10 billion in sales in 2009

... the review, published in trends in biotechnology, outlines the key issues and trends in the production of food grade natural colorants from fungal sources, claiming biosynthesis of pigments from fungus remained a relatively unexplored resource ... “the ability of the polyketide class of natural pigments from ascomycetous fungi to serve as sustainable natural food colorants has largely escaped the attention of food scientists, both in academia and in industry, despite the tremendous economic and marketing potential,” wrote the researchers, led by professor anne meyer from the technical university of denmark ... biosynthesis currently most eu authorised natural food colorants are extracted from raw materials from insects and flowering plants