Encyclopedia of Ionic Liquids

Living Edition
| Editors: Suojiang Zhang

New Liquid Components in Formulation of Food Supplements

  • Milan VranešEmail author
  • Aleksandar Tot
Living reference work entry
DOI: https://doi.org/10.1007/978-981-10-6739-6_17-1

Introduction

One of the main problems in the food industry is the application of nutrients with limited solubility and bioavailability. The requirements of international food regulatory agencies can guide the development of food and its ingredients to comply with the demands of the global food market. In the last decade, FDA started to implement the new plan of the Federal Food, Drug, and Cosmetic Act aimed at assuring the safety of novel food additives before they enter the marketplace. The FDA safety review considers the following criteria: (a) probable additive intake, (b) the cumulative effect of all additive uses, and (c) relevant toxicological data needed to establish the additive safety [1].

One of the possible new formulations that will fulfill consumers’ demand is the use of edible ionic liquids as nutrients and food additives [1, 2]. In the last two decades, ionic liquids (ILs) have been explored and investigated due to their remarkable properties and potential applications...

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental ProtectionUniversity of Novi SadNovi SadSerbia

Section editors and affiliations

  • Zhonghao Li
    • 1
  • Maya Guncheva
    • 2
  1. 1.Section 12 Emerging Applications of Ionic Liquids (Pharmacology, Food Science, Agriculture, Nuclear Science Technology, Optics)Shandong UniversityJinanChina
  2. 2.Institute of Organic Chemistry, BASSofiaBulgaria