https://www.selleckchem.com/products/4sc-202.html
Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these en
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