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Study justifies optimised spray drying for enzymes and probiotics
date:May 29, 2012
The study published in Trends in Food Science Technology noted that while spray drying methods could be applied to heat sensitive ingredients, such as enzymes and probiotic bacteria, in industrial practice freeze drying or other freezing processes are often preferred.


The reason is that optimum drying conditions and tailored matrix formulations are required to avoid severe heat damage leading to loss in enzyme activity or reduced survival of bacteria, said the researchers.


However the tea

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