The nanotechnology has allowed the development of nanoparticles with antibacterial effect that helps create food contact packaging safer.
Among the nanotechnology products for use in food contact materials, include nanostructured clays that prevent oxygen from entering the interior of drinks and other foods, reduce oxidation and increase stability and half-life of them.
In the field of nutrients, silica nanoparticles have been developed that provide the chocolate to achieve a creamy texture with a lower fat content without altering the organoleptic properties. In nanogotas nanoemulsions water are added in a drop of fat mayonnaise for a very low-fat taste the same as conventional ones.
Nanotechnology could also help prevent excessive salt intake. Nanotechnology applications could reduce the size of grains of sodium and increase the ratio of exposed surface, resulting in the need to “least amount of salt to achieve a certain feeling of salt.”
