Formulation optimisation of mixed sugar/protein/maltodextrin encapsulants for spray drying L. acidophilus using the response surface method

Three sugars (maltose, fructose, and lactose) have been combined in different formulations with three protein based powders (whey protein, skim milk, and soy protein) to assess the survivability of L. acidophilus after spray drying at 80°C followed by optional further exposure to simulated gastric i...

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Bibliographic Details

Main Authors:	S. Pispan, Andy Stapley, Christopher Hewitt
Format:	Default Conference proceeding
Published:	2010
Subjects:	Chemical engineering not elsewhere classified Maltose Fructose Lactose Heat tolerance Probiotic bacteria Chemical Engineering not elsewhere classified
Online Access:	https://hdl.handle.net/2134/8173
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