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The incorporation of probiotic bacteria into liquid food or food with high water activity is still a challenge for the functional food industry. The metabolic activity of the lyophilized bacteria, however, is extremely sensitive to the presence of water and oxygen, and a solution must protect microencapsulated bacteria from contact. Particles must be of a size below 100 micrometers. Between the process of encapsulation and the time of preservation of probiotic bacteria in the liquid matrix, loss of viability must not exceed an order of magnitude.

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