date:May 14, 2012
dental or intentional. For example, nanomaterials have been added to food to decrease content of salt, sugar, fat without affecting food taste1. In particular, silicon dioxide has traditionally beenused as an anti-caking agent in foods such as cake mixes, seasoning mixes, coffee creamers, and for clearing beers and wines.
Although nanomaterials have shown many beneficial properties to industry and consumers, there are concerns about the toxicological hazard which some might present. However, G