Einsatz der Mikroverkapselungsverfahren in der Ökolebensmittelverarbeitung am Beispiel von mikroverkapselten Probiotika

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)