4. Conclusion

Microencapsulation has enabled probiotic bacteria to be successfully incorporated into foods such as dairy products (yoghurts, fermented milks, ice creams, cheese), but also other products such as chocolate and charcuterie.

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Bibliography

(1) - SCHUCK (P.) - Séchage par atomisation des émulsions. - Dans Microencapsulation : des sciences aux technologies (2007).
(2) - PONCELET (D.), DREFFIER (C.) - Les méthodes de microencapsulation de A à Z (ou presque). - Dans Microencapsulation :...

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