Why would your food license prevent you from creating emulsions? Are the ingredients in the emulsion off limits? I don’t see anything in the EU Regs that indicates that you are not allowed to emulsify or anywhere there is a minimum particle size listed from that emulsion.
I’m thinking you are looking at this the wrong way or maybe having an issue interpreting the process/ingredients and things.
If you are concerned that the Tek listed here includes ingredients that won’t be allowed in the EU - you’ll have to pay the boys who own them to tell you what they are.
There’s plenty of methods for getting water soluble - and I’m not thinking there’s any clear guidance from the EU that says you shouldn’t be able to use them. Same science is used for other food products in the EU - you know?
I have heard this claim from several of our European clients.
I think minimum particle size currently for EU is <100nm
Nanomaterials in NOVEL FOODS (Regulation
(EU) 2015/2283
Definition of Engineered nanomaterial (Art 3, (f))
intentionally produced material that has:
either one or more dimensions of the order of 100 nm or less
or composed of discrete functional parts, with one or more
dimensions of the order of 100 nm or less either internally or at the
surface, including structures, agglomerates or aggregates, which may have a
size above the order of 100 nm but retain properties that are
characteristic of the nanoscale.
It does not seem like it is banned, but it seems that the emulsified product would need to undergo further safety testing before hitting the market. At least that is the barrier we have run into when applying for novel foods.
Nanomaterials in Food Additives
(FA)(1333/2008/EC)
Article 12
“When a food additive is already included in a
Community list and there is a significant change in its
production methods or in the starting materials used, or
there is a change in particle size, for example through
nanotechnology, the food additive prepared by those
new methods or materials shall be considered as a
different additive and a new entry in the Community lists
or a change in the specifications shall be required before
it can be placed on the market”
That’s kind of perfect since there’s plenty of technology that is bigger than that particle size. So the emulsion will work - it is nano (smaller than a micron) but it would be above the threshhold that they have set here. There’s so many other products in that market that use similar technology (yogurts, low fat ice cream, etc.) that it seems strange to think that emulsifying would be “banned”.
But isn’t the “food additive” already novel? And isn’t the other additives already utilized to make other things that require emulsification?
So as long as you were controlling for particle size (which you should be anyway…) and as long as your other ingredients had already been utilized for this style of emulsification (I mean really…that’s what they were designed to do for other industries…) then the only novel part is the CBD part.
That’s what I’d be telling my qualified person anyway. Plus these are questions for a qualified person - you know? The person legally responsible for the submission and movement of these things in the EU. I know I moved emulsified stuff into the UK/Ireland - and the QP had similar questions, so we had to supply specific particle size testing and ingredients lists. And that was that - you know?
That was like 2 years ago - but it doesn’t seem that long ago. Have things changed so much?
Certainty the CBD would be the most novel aspect regardless of the form and particle size. There have been several CBD products (all from EU manufactures) that have been approved by novel foods but it seems they are going product by product instead of looking at CBD as a whole. With that line of thinking maybe they are considering “nano” CBD to be exhibiting different effects as compared to traditional CBD.
From: Nanomaterials in NOVEL FOODS (Regulation
(EU) 2015/2283
ii) specific physico-chemical properties that are different from those of
the non-nanoform of the same material.
Based on claims of increased uptake and possible differences in clearance in the body this would not be totally out of the question. Though, if they truly stand behind the <100nm claim and people are still creating nano without crossing the threshold these products should not be applicable to this regulation.
Not sure. As you said this would be a good question for someone qualified…
Strenphan75 - Yes, please DM me with your contact information.
Cannachem - Our liquid concentrate mixes nearly instantaneously. We don’t recommend spray drying as it is slow and costly. In theory, it should work. Why do you need a powder?
We’ve also had problem with water soluble powder sticking to the side of the bottles to the point that it didn’t even seem to be making much into the bottle at all so we started emulsifying. I’d love to pick someones brain about that
We’re having a real problem with our water being extremely bitter even after bitter blocker and monkfruit sweetener, dashes of a salt, and just a little citric acid. How much citric would you suggest for a 12 oz size? theyre encouraging us to go with a lower dose but we want to try to go with our higher dose if possible
If it is a true nano emulsion (<200 nm particle size) then the bitterness will not go away. The smaller the particle size, the more surface area is exposed to the taste buds eliciting that bitterness.
You can get away with adding tons of sugar, flavors, and acidic salts when formulating gummies or syrups, but when it comes to beverages, you essentially need to reverse engineer it. What I mean by this is figure out your beverage formulation first before adding the active ingredient, the nano emulsion. Complimenting bitter flavors rather then masking it tends to do better.
Bitter blockers are great but you’ll have to do a titrating experiment essentially to find the optimal dose. The data you obtain should visualize like a bell curve on a x-y axis plot where lower y values indicated unfavorable taste and higher y value is favorable. To sum up, based on your formulated nano emulsion, too much or too little bitter blocker will have an unfavorable taste.
Not all bitter blockers are formulated the same either. Liebermuth has crème of tartar, Mycotech formulates with mushroom, and Magnasweet has liquorish root. Again, it’s not necessarily all about blocking the bitterness but complimenting it. Magnasweet would probably work great for a cola or root beer just with the liquorish root component alone.
Its the oil in water emulsifer actually, there another process to produce nano that i dont care to share that can be easily searched. Pressure vs an emulsifer and sound freq. To produce nanoparticles in short. As for the original title of this post. No its very unpleasant experience, people recommend diluting it in something else but odds are your just going to have to drink a larger volume of something nearly as bad .
An o/w nano emulsion of just mct oil without cannabinoids or terpenes has no bitter taste, so I would argue that it is the terpenes and
that are the bitter taste.
As for production methods for nanoemulsions,
I am assuming you mean the two:
HPH - High Pressure Homogenization which utilizes impact
or
Ultrasonication which utilizes
From my experience, the nanoemulsion batch is your active ingredient for whatever you are trying to infuse… a beverage or gummies.
Making a batch that is 10mg/ml or around there is perfect for infusing a standard 12oz total volume beverage. You are so right though, gotta have that formulation down or it will taste awful. I would make a batch of bulk nano for my buddy and he would just take a shot of it (about 1.5oz or 44ml) chased with some OJ or grapefruit juice and get lit.
.