2007 NSTI Nanotechnology Conference and Trade Show - Nanotech 2007 - 10th Annual

Controlling the Surfaces of Food: Self-Assembly of Biopolymers

M.C. Berg, W.A. Mowers, S.R. Silberstein and D. Soane
DuraFizz, LLC, US

Keywords:
biopolymers, self-assembly, encapsulation, filtering, foam

Abstract:
DuraFizz develops and applies nanotechnology-inspired innovations to the food industry by controlling the spontaneous self-assembly of biopolymers at surfaces. This principle is demonstrated in several current research projects including nutrient encapsulation, edible foams, and fryer oil filtration. Many nutrients that provide various health benefits also impart off-tastes when incorporated into foods. To solve this problem, several nutrients including calcium, iron, vitamins and oils have been encapsulated in biopolymers to create a fine powder that can be easily dispersed in aqueous liquids and is stable until digestion. Another example that uses self-assembly of biopolymers is fat free or low fat edible foams that can be used as a whipped cream substitute or foam stabilizer in beverages. By combining biopolymers that synergistically interact to stabilize bubbles, fine foams can be created that are stable even in the presence of heat or alcohol. Finally, biopolymers have been bound to the surface of filtering media to selectively remove degradation products from oils used in deep frying. Such active filter media significantly prolong the service life of the fryer oil.

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