Huge aid from NANO-SIZE Helpers
Whilst new generation D4X Smart Food is already available for your purchase, we continue our set of articles to analyse superfood ingredients, honey blends and application of modern technologies used creating D4X products. This time we take a microscope to look into nanotechnologies used in Smart Food production.
Nanotechnology is defined as the manufacture and use of particles smaller than 100 nanometres (a one millionth of a millimetre) in at least one dimension. Some very specific advantages may conferred by the use of nanoparticles. These advantages may include organism protection from decomposition by gastric juice, bile salts and enzymes, better absorption from the gastrointestinal tract, thus allowing for use of fewer ingredients, and some nanoparticles even have access to body compartments or activities not accessible by conventional-sized particles of the same substance. In addition, nanosize material ensure longer circulation lifetime in the blood stream and higher accumulation in target tissues when compared to usual formations.
In addition, nano-size materials ensure longer circulation lifetime in the blood stream and higher accumulation in target tissues when compared to usual formations.
Changing the nutrition values
But first, let’s start from the basics. Food is naturally a nano structured material. Simply boiling an egg causes changes at a scale of mere billionths of a meter, as proteins in the white change shape and tangle together to form a solid.
Thanks to modern technologies, now scientists have the ability to study exactly what happens at that nanometer scale and use that knowledge to design new nanostructures that improve food.
Take mayonnaise. It contains microscopic droplets of oil surrounded by a cover of surfactants and embedded in water. By replacing the insides of that oil droplet with water, the fat content of the mayonnaise can be cut by 15% without affecting how it feels and tastes. Other products on the European market were designed to smuggle fat through the stomach and into the small intestine – once there, it releases its cargo, triggering a feeling of satiety and helping people to cut their food intake.
Food researchers have also developed nano-sized capsules that can carry vitamins or other supplements added to food. Nutrients that would spoil the taste of a product are made tasteless by encapsulating them – a good way to smuggle more fish oil into a diet. Hospital patients or the elderly, who may be suffering from nutrient deficiencies, could benefit from foods that are specially designed to contain more of the vitamins or minerals that they need.
The most commonly used nanoparticles in food provide opacity to food color and prevent ingredients from caking up. However, more importantly nanotechnology isn’t just about aesthetics. The biggest potential use involves improving the nutritional value of foods.
Packaging to keep food safe
Nanotechnology can also make sure that food is safe – and to cut down on food waste. Sensors embedded in food packaging could warn of chemical or bacterial contamination. These sensors could stop perfectly edible food being thrown away needlessly. Nanostructures on the surface of packets could also help to kill bacteria on contact, extending the lifetime of the food inside.
It also keeps food fresher over a longer period. There is also a type of packaging that would involve oxygen scavenging, which means that the packaging would absorb oxygen before it reaches food. Other techniques have involved coating packaging with silver nanoparticles to make them antimicrobial, using polypropylene and or polyethylene barriers to inhibit moisture, and even embedding packages with silicon-based nanoparticles that can detect pathogens.
The small size of nano materials offers significant opportunities for developing pathogen resistant surfaces that could be used to reduce the risk of cross contamination of bacteria in food processing plats and the transmission of food borne illness via packaging.
Nano materials are unique in that they have different physical and chemical properties than their scaled up versions and are governed by quantum mechanics, which allows them to function in ways their larger counterparts cannot. For example, through nano fabrication anodization smooth metal surfaces, which are popular gathering grounds for pathogens, convert to a durable, corrosion resistant, anodic surfaces covered with interlocking honeycomb shaped pores to which it is difficult for bacteria to stick.
Modern Nanotechnology for D4X
Even if you eat a varied diet with plenty of fruit and vegetables, you are unlikely to get all the nutrients your body needs and might need some help from nano science. But many of us do not, or cannot, eat so sensibly – and for those people, nanotechnology can help to produce food that keeps them healthier for longer.
New generation D4X products from Vision are essential for healthy living and well balanced nutritious eating.
Application of nanotechnology in the manufacturing process ensures more efficient assimilation of the biologically active materials included in the products. D4X is made with the most modern type of nanoparticles – liposomes, which entrap the active substances of the vegetable extracts.
The active ingredient lecithin is produced from a special kind of soy. Lecithin is a specific mixture of molecules called phospholipids. They are very important as they are the main molecules that form liposomes as well as constituting all the natural membranes of our cells.
A phospholipid molecule consists of 2 parts. One part is hydrophobic (“afraid” of water), soluble in fats and insoluble in water, while the other part-hydrophilic (“loves” water), soluble in water, but insoluble in fats. Due to this feature, molecules are oriented in a way that the hydrophilic part is turned to water and the hydrophobic part is oriented away from water. However, if water surrounds it, phospholipid molecules will create a 2 layer membrane protecting their hydrophobic parts within the membrane to avoid contact with water. By the laws of physics a stable sphere is formed. Inside it, water soluble (hydrophilic) active ingredients can be found, while fat soluble (lipophilic) active ingredients are located inside the sphere’s membrane layer. This structure is called a liposome.
It is very similar to a cell membrane. Therefore, liposomes can easily merge with a cell membrane, transferring contents into a cell and its membrane. This liposomal fusion is the natural way nature acts, and there is no need for any extra help, transferring formations, or use of additional energy. This way nanotechnology improves D4X product resistance to digestive fluids and absorption through the gastrointestinal wall, increasing their efficiency.
Part of the materials for this page were taken from the Company site: http://english.vipgroup.net/