Einsatz der Mikroverkapselungsverfahren in der Ökolebensmittelverarbeitung am Beispiel von mikroverkapselten Probiotika

Summary

Microencapsulation is a technique by which sensitive ingredients are entrapted in thin
polymeric matrix or coats. Microcapsule contents or „core“ materials are generally
protected from adverse environmental conditions. Microencapsulation in the food
industry can be used by every class of food ingredient. The microencapsulation of
probiotics, the live microbial food supplements, is developing since the past decade.
However many promised positive effects of probiotics are not yet proved scientifically.
Furthermore research on the effects of the probiotic bacteria and the microencapsulation
techniques is needed. This work aimed at just observing the adverse effects of the
microencapsulation techniques (e.g. by probiotics). Due to this, there is a great need
of regulation according to the European Regulation on organic production (EEC) No
2092/1991 (834/2007).