Food is “nanofood” when prepared using nanoparticles and nanotechnology techniques or tools during cultivation, production, processing, or packaging of the food. It does not mean that food is modified atomically or either it is produced by nanomachines. It has been reviewed that manipulating food at this scale could help to develop foods which are lower […]
Food is “nanofood” when prepared using nanoparticles and nanotechnology techniques or tools during cultivation, production, processing, or packaging of the food. It does not mean that food is modified atomically or either it is produced by nanomachines. It has been reviewed that manipulating food at this scale could help to develop foods which are lower in fat content but still taste great, or provide an opportunity to manufacturers to pack more nutrients into otherwise vitamin-free foods. This technology should not necessarily be frightful, as the human body is already used to dealing with nanoscale food as the food we eat is broken by our guts to nano sized chunks so that body can absorb nutrients in chunks.
In a country where thousands of people starve each day, increasing the production alone can help us to solve this problem to a greta extent. For the past few years, the food industry has been investing millions of dollars in nanotechnology research and development which also includes some world’s largest food manufacturers like Nestle, Unilever etc.
Nanofoods basically fall into four categories.
The potential benefits of Nanofoods that is the foods produced using nanotechnology are astonishing. Advocates of the technology have promised
Scientists have tried to engineer apples, pears, peppers, cucumbers and other fruit and vegetables by coating them with a thin, wax-like nanocoating to extend shelf-life. The edible nanomaterial skin will also protect the color and flavor of the fruit longer.
One example where food industry has unwittingly been using nanotechnology for years is mayonnaise which is an emulsion of tiny particles, where oil and water are forced to mix together without separating. It stays thick and creamy because there are so many fat droplets that they divide the water into pockets. One way to reduce the fat content below 40% is to add more water, plus some starch to make sure the mayonnaise does not become too runny. But researchers are now developing techniques that allow these tiny droplets to be precisely tailored on the nanoscale, to give them specific tastes or textures. The techniques used to replace the insides of the fat droplets with water, creating an emulsion that has the same texture, but less fat than the real thing.
Another example is developing of nanometre-sized grains of salt, roughly a thousand times smaller than normal table salt. Carving up a grain of salt into these smaller particles increases its surface area a million-fold, which means that your food needs far less salt to give your taste buds the same savoury kick. That could be a boon for those who, worried about high blood pressure, are trying to reduce their salt intake.
Some currently available
Nanofoods in process………