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Encapsulation Technology Improves Probiotic Stability

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By: Sean Moloughney

Editor, Nutraceuticals World

Trials with an encapsulated Lactobacillus acidophilus culture have found that resistance to temperatures up to 50°C (122°F) increased 10-fold when heat treatment was applied for 24 hours under dry conditions, according to researchers at Danisco BioActive. In addition, the probiotic strain retained 60% viability after 5 months of storage at room temperature in a nutritional bar with a moisture level of 0.35 Aw. Additional tests with the encapsulated probiotic in a recombined cheese application showed processing resistance 2500 times superior to that of the control. For further information: www.danisco.com

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