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“Promising applications combining nanotechnologies and food are also expected to result from new encapsulation technologies. Such nano encapsulation systems can be used to add additional nutrients without changing a product’s flavour or quality. This might enable producers to integrate nutrients which are not naturally occurring, or which could so far not be integrated due to reasons of chemistry. The advantages of such encapsulation systems also encompass extended shelf life, protection of the encapsulated ingredients from the surrounding media and undesired interaction during food processing, as well as delivery of certain contents to a specific target site within the body.”

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