Abstract
Commercial microencapsulated probiotics are mainly prepared using two technologies: spray-coating of dried cultures and microentrapment in alginate gel beads. Foods which currently contain microencapsulated cultures are yoghurt, chocolate and cereals. Some limits and potential of microencapsulation are presented.
| Original language | English |
|---|---|
| Pages (from-to) | 54-56 |
| Number of pages | 3 |
| Journal | Agro Food Industry Hi-Tech |
| Volume | 22 |
| Issue number | 2 |
| Publication status | Published - 2011 |
Keywords
- microencapsulation
- probiotics