scholarly journals Re‐evaluation of silicon dioxide (E 551) as a food additive

EFSA Journal ◽  
2018 ◽  
Vol 16 (1) ◽  
Author(s):  
◽  
Maged Younes ◽  
Peter Aggett ◽  
Fernando Aguilar ◽  
Riccardo Crebelli ◽  
...  
Keyword(s):  
Silicon Dioxide ◽  
Food Additive ◽  
E 551

scholarly journals The safety of nanostructured synthetic amorphous silica (SAS) as a food additive (E 551)

2016 ◽  
Vol 90 (12) ◽  
pp. 2885-2916 ◽  
Author(s):  
Claudia Fruijtier-Pölloth
Keyword(s):  
Amorphous Silica ◽  
Food Additive ◽  
Synthetic Amorphous Silica ◽  
E 551

scholarly journals Synthetic Ligand-Coated Starch Magnetic Microbeads for Selective Extraction of Food Additive Silicon Dioxide from Commercial Processed Food

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 532
Author(s):  
Jun-Hee Lee ◽  
Sang-Mook You ◽  
Ke Luo ◽  
Ji-Su Ko ◽  
Ah-Hyun Jo ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Silicon Dioxide ◽  
Magnetic Separation ◽  
Effective Means ◽  
Food Additives ◽  
Chemical Properties ◽  
Selective Extraction ◽  
Food Additive ◽  
Processed Food ◽  
Sio2 Particles

The amorphous form of silicon dioxide has long been regarded as a safe food additive (E551) that is widely used in commercially processed food as an anticaking agent. However, starting with titanium dioxide, there have been growing safety concerns regarding to the use of nanoscale silicon dioxide particles in food as food additives. The size, morphology, and chemical properties of inorganic food materials are important parameters to determine its potential toxicity. Therefore, an effective means of extracting an intact form of SiO2 from food without altering the physicochemical property of SiO2 particles is of great need to accurately monitor its characteristics. Here, we report on an effective magnetic separation method to extract food additive SiO2 from food by utilizing a diatom-originated peptide with a specific affinity to SiO2 particles. The affinity-based magnetic separation was found to be specific to SiO2 particles over other types of inorganic food additives such as titanium dioxide and zinc oxide. The size and morphology of SiO2 were shown to not be affected by the extraction processes. This method was successfully applied to extract and characterize the food additive SiO2 from six different types of commercial food.

scholarly journals Determination of Two Differently Manufactured Silicon Dioxide Nanoparticles by Cloud Point Extraction Approach in Intestinal Cells, Intestinal Barriers and Tissues

2021 ◽  
Vol 22 (13) ◽  
pp. 7035
Author(s):  
Na-Kyung Yoo ◽  
Ye-Rin Jeon ◽  
Soo-Jin Choi
Keyword(s):  
Silicon Dioxide ◽  
Cloud Point ◽  
Cloud Point Extraction ◽  
Intestinal Transport ◽  
Food Additive ◽  
Constituent Particle ◽  
Intestinal Cells ◽  
Hydrodynamic Diameter ◽  
Sio2 Particles ◽  
Fumed Sio2

Food additive amorphous silicon dioxide (SiO2) particles are manufactured by two different methods—precipitated and fumed procedures—which can induce different physicochemical properties and biological fates. In this study, precipitated and fumed SiO2 particles were characterized in terms of constituent particle size, hydrodynamic diameter, zeta potential, surface area, and solubility. Their fates in intestinal cells, intestinal barriers, and tissues after oral administration in rats were determined by optimizing Triton X-114-based cloud point extraction (CPE). The results demonstrate that the constituent particle sizes of precipitated and fumed SiO2 particles were similar, but their aggregate states differed from biofluid types, which also affect dissolution properties. Significantly higher cellular uptake, intestinal transport amount, and tissue accumulation of precipitated SiO2 than of fumed SiO2 was found. The intracellular fates of both types of particles in intestinal cells were primarily particle forms, but slowly decomposed into ions during intestinal transport and after distribution in the liver, and completely dissolved in the bloodstream and kidneys. These findings will provide crucial information for understanding and predicting the potential toxicity of food additive SiO2 after oral intake.

Bacteria-Eating Virus Approved as Food Additive

2007 ◽  
Author(s):  
Linda Bren
Keyword(s):  
Food Additive

Active Coeliac: Disassembling Gluten and Coeliac Disease

Somatechnics ◽  
2019 ◽  
Vol 9 (2-3) ◽  
pp. 188-205
Author(s):  
Sofia Varino
Keyword(s):  
Coeliac Disease ◽  
Knowledge Production ◽  
Food Additive ◽  
Gluten Free ◽  
Biomedical Knowledge ◽  
Dietary Practices ◽  
Object A ◽  
Scientific Knowledge Production ◽  
New Materialisms

This article follows the trajectories of gluten in the context of Coeliac disease as a gastrointestinal condition managed by lifelong adherence to a gluten-free diet. Oriented by the concept of gluten as an actant (Latour), I engage in an analysis of gluten as a participant in volatile relations of consumption, contact, and contamination across coeliac eating. I ask questions about biomedical knowledge production in the context of everyday dietary practices alongside two current scientific research projects developing gluten-degrading enzymes and gluten-free wheat crops. Following the new materialisms of theorists like Elizabeth A. Wilson, Jane Bennett, Donna Haraway and Bruno Latour, I approach gluten as an alloy, an impure object, a hybrid assemblage with self-organizing and disorganizing capacity, not entirely peptide chain nor food additive, not only allergen but also the chewy, sticky substance that gives pizza dough its elastic, malleable consistency. Tracing the trajectories of gluten, this article is a case study of the tricky, slippery capacity of matter to participate in processes of scientific knowledge production.

The use of Roquette oil (Eruca sativa ) as food additive in the

2012 ◽  
Vol 25 (2) ◽  
pp. 72-83
Author(s):  
J. H. Al-Lami ◽  
and S. H. Saber ◽  
A. Y. Al-dubakel
Keyword(s):  
Food Additive ◽  
Eruca Sativa

Buckling Control of Silicon Dioxide Diaphragms for Sensitivity Enhancement of Piezoelectric Ultrasonic Microsensors

2011 ◽  
Vol 131 (7) ◽  
pp. 235-239 ◽  
Author(s):  
Kaoru Yamashita ◽  
Tomoya Yoshizaki ◽  
Minoru Noda ◽  
Masanori Okuyama
Keyword(s):  
Silicon Dioxide ◽  
Sensitivity Enhancement

INFLUENCE OF RAPID THERMAL TREATMENT OF INITIAL SILICON WAFERS ON THE ELECTROPHYSICAL PROPERTIES OF SILICON DIOXIDE OBTAINED BY PYROGENOUS OXIDATION

2019 ◽  
Vol 23 (3) ◽  
pp. 283-290
Author(s):  
Vladimir A. Pilipenko ◽  
Vitaly A. Solodukha ◽  
Anatoly Zharin ◽  
Oleg Gusev ◽  
Roman Vorobey ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Silicon Dioxide ◽  
Silicon Wafers ◽  
Electrophysical Properties ◽  
Initial Silicon
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