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H. DURAND, Lallemand / Institut Rosell, Human Nutrition Division, R & D, 19, rue des Briquetiers, B.P. 59, Blagnac Cedex, 31702, France and N. Antoniades, Lallemand / Insitut Rosell, 199 Barlow Mountain Road, Ridgefield, CT 06877. Probiotics, as defined by “live microorganisms providing a health benefit” are more and more widely accepted as a natural way to preserve or restore the balance of digestive flora, making them a powerful tool against a variety of diseases and discomforts. Lactic acid bacteria commonly used as probiotics are relatively sensitive to physico-chemical stresses such as heat, acidity or mechanical constraints; as a consequence, most of the conditions encountered in food manufacturing are generally deleterious for probiotics, thus limiting the possibilities of use in a narrow range of formulations. A process based on coating freeze-dried lactic acid bacteria with fatty acids in specific conditions has been designed primarily for food supplements applications : using this process (”Probiocap®”, US patent application 2003/0109025), gastric resistance and survival of lactic acid bacteria during manufacturing of certain forms, e.g. tablets, have been greatly increased as compared to the corresponding uncoated materials. More recently, by further manipulating the coating process, improved survivability during manufacture and storage of several probiotic strains when incorporated in a wide range of food products have been achieved. Examples including chocolate, cereals, infant milk, fruit juice, yoghourt etc will be presented.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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