LactoSpore shelf stable for functional foods
With probiotics increasingly included in functional foods, demonstrating stability, and therefore viability, under processing and storage conditions becomes vital. To that end, Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods was published in the International Journal of Food Science & Technology.
The study focuses on the stability of Bacillus coagulans in functional foods during processing and storage. The probiotic was found to be significantly stable during processing and in respective storage conditions of baked food, beverages, vegetable oil and in brewed coffee, as well as retaining 99% viability in apple juice up to 6 months at 4°C and had over 90% viability in glucose syrup up to 24 months at 40°C.
Shaheen Majeed, Marketing Director, Sabinsa and one of the authors of the paper, said:
"The most crucial property that a probiotic can have, to confer health benefits, is demonstrated stability. In this publication, our studies on LactoSpore prove beyond a doubt that our room temperature shelf- stable probiotic can be incorporated in everyday types of formulations."