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P. 54-57 /

Some current food products with microencapsulated probiotics

CLAUDE P. CHAMPAGNE1*, K. KAILASAPATHY2
*Corresponding author
1. Food Research and Development Centre, Agriculture and Agri-food Canada 3600 Casavant, St. Hyacinthe QC, J2S 8E3 Canada
2. University of Western Sydney, School of Natural Sciences, Hawkesbury Campus Locked Bag 1797, Penrith South DC, NSW 1797, Australia

Abstract

Commercial microencapsulated probiotics are mainly prepared using two technologies: spray-coating of driedcultures 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.


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