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4. Conclusion
Microencapsulation has enabled probiotic bacteria to be successfully incorporated into foods such as dairy products (yoghurts, fermented milks, ice creams, cheese), but also other products such as chocolate and charcuterie.
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Conclusion
Bibliography
Regulations
Guidelines for the Evaluation of Probiotics in Food London (2002) FAO/WHO, Food and Agriculture Organization of the United Nations/World Health Organization.
Patents
DURAND (H.) and PANES (J.). – Particles coated with a homogeneous, hydrophobic protective layer for use in pharmaceuticals, dietetic or feed compositions, comprise agglomerates of microorganisms. WO 200168808 (2001).
BURGAIN (J.), GAIANI (C.), JEANDEL (C.), GHOUL (M.) and SCHER (J.). – A process for encapsulating bioactive molecules in dairy matrices and the product resulting from this process. FR/31.05.13/FRA...
Directory
Manufacturers – Suppliers – Distributors (non-exhaustive list)
GEA Niro Gmbh http://www.gea.com/fr/fr/index.jsp
Glatt GmbH http://www.glatt.com/en/home/
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