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Autor(en):
Heidebach, T.; Först, P.; Kulozik, U. 
Titel:
Enzymatic gelation for the microencapsulation of sensitive functional additives in milk protein matrices 
Abstract:
A novel method for the encapsulation of probiotic cells in food-grade protein microcapsules was developed. The process is based on an enzymatic gelation of concentrated milk protein solutions. Water insoluble, spherical capsules with diameters in the size-range below 200 \textgreek{m}m resulted from the proces. Encapsulation yields from 70 {%} up to a full recovery were achieved for Lactobacillus paracasei ssp. paracasei F19 and Bifidobacterium lactis Bb12, depending on the used method. Analysis...    »
 
Stichworte:
Microencapsulation; probiotics; emulsion; functional food; immobillization 
Zeitschriftentitel:
Proceedings 5th International Food Rheology and Structure ISFRS, Zürich 2009 
Jahr:
2009