Mikroverkapselung und Trocknung von Probiotika und Starterkulturen

Probiotics are gaining increasing importance as a functional food additive. It is therefore important to develop production strategies for high yields of stable probiotics. Active probiotics that are added to food matrices have to be protected. Furthermore the probiotics must survive the gastro-intestinal transit. One method to protect probiotics from adverse conditions is the microencapsulation. In the present work we introduce microencapsulation techniques based on milk proteins as matrix materials.