date:May 29, 2012
m, led by Maarten Schutyser of Wageningen University in The Netherlands, noted that optimisation of the spray drying process, including use of a single droplet drying process and utilisation of stabilisation mechanisms such as carbohydrate-rich formulations could help to provide a better spray drying process for enzyme and probiotic bacteria.
Commercial value
Schutyser and his colleagues noted that many foods and food ingredients are dried in powdered form to provide shelf-life or retain act