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Characterisation of food products and food colourants with glitter effect (Nano 42)
Project
Project code: MRI-LBV-08-1032 Glitzer-Lebensmittel
Contract period: 01.11.2018
- 31.12.2020
Purpose of research: Experimental development
Keywords: food health security, food colourants, nanotechnology
There are different food products and food colourants with a “glitter effect” available. In contrast to a special root and herbal liqueur, which has been available for decades and contains very thin leaf gold particles, the "glitter effect" can also be achieved by adding carrier particles coated with titanium dioxide (E 171) and iron oxides (E 172). Depending on the layer thickness and "mixing ratio" of E 171 and E 172, a silver or golden glitter effect results. The layer thickness is in the range around 100 nm. Therefore, the question arises if such "particles" have to be “nano-labelled” in the list of ingredients. Different commercially available “glittering foods” will be investigated within the project. The particles are characterized by dynamic image analysis, laser diffraction spectrometer and electron microscopy. EDX is used for elemental analysis.
Section overview
Subjects
- Food Processing
- Biotechnology
- Toxicology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
