2008 NSTI Nanotechnology Conference and Trade Show - Nanotech 2008 - 11th Annual

Partnering Events:

TechConnect Summit
Clean Technology 2008

Stability of sub-micron food systems and colloidal aspects of digestion (invited)

A.K. Popp, S. Melnikov, J. Seijen-tenHoorn, L. Flendrig, K.P. Velikov
Unilever R&D, NL

stability, colloidal delivery systems, functional foods, digestion

In functional food systems, ingredient stability is the foremost parameter. For conventional wet food systems, stability is linked to the prevention of aggregation, flocculation and sedimentation in the product, in order to ensure long-term shelf life. In functional foods based on liquid food matrices, the ingredient or delivery system has to be optimized in order to ensure stability until release or absorption by the body. As such, ingredients are exposed to different environmental conditions, covering extreme values of pH and ionic strength. Upon consumption, mechanical agitation and the mixture with saliva cause additional effects. Furthermore, the ingredient has to survive the harsh acidic conditions in the stomach, before it should be absorbed in the neutral-basic intestine. The intricate system based on bile acid micelles and cell trafficking by which the intestinal absorption of nutrients results in bridging the tissue-blood barrier is not fully understood. Based on data from existing products, we will demonstrate the influence of fine dispersion on ingredient stability during storage and consumption. Furthermore, we will elaborate on the effects of surface to volume ratio on the biophysical absorption processes in the small intestine. The opportunities provided by sub-micron colloidal delivery systems will be discussed.

Nanotech 2008 Conference Program Abstract