Screening and spray drying of enzymes and probiotics

Autor: Schutyser, M.A.I., Perdana, J.A., Fox, M.B.
Jazyk: angličtina
Rok vydání: 2013
Předmět:
Zdroj: New Food 2013 (2013) 3
New Food, 2013(3), 12-15
ISSN: 1461-4642
Popis: Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet drying mimicking spray drying was successfully developed. It allows, in combination with a novel viability enumeration technique, screening amongst others survival percentages of probiotic bacteria as a function of drying conditions and formulation.
Databáze: OpenAIRE