date:Jul 31, 2012
Tiny nano particles can deliver a more rapid hit of taste, thus enabling ingredients such as fat and salt to be reduced in recipes, which also reduces the cost of ingredients, Barry Park, theme manager at nanotechnology promotion body Nanotechnology Knowledge Transfer Network (NanoKTN), told FoodManufacture.co.uk.
He commented:Nano technology can also ensure the more efficient dispersion of fat in products such as mayonnaise and bread, delivering taste at lower levels.
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