Screening and spray drying of enzymes and probiotics

M.A.I. Schutyser, J.A. Perdana, M.B. Fox

Research output: Contribution to journalArticleAcademicpeer-review


Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet drying mimicking spray drying was successfully developed. It allows, in combination with a novel viability enumeration technique, screening amongst others survival percentages of probiotic bacteria as a function of drying conditions and formulation.
Original languageEnglish
Pages (from-to)12-15
JournalNew Food
Issue number3
Publication statusPublished - 2013

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