Author:Moolman, S; Labuschagne, Philip W; Thantsha, MS; Van der Merwe, TL; Cloete, TEDate:27 Feb 2006Traditional encapsulation methods present difficulties for sensitive actives such as probiotics, due to exposure to water/solvents, heat, oxygen, etc. The authors present a novel encapsulation technology utilising the formation of an interpolymer ...Read more
Author:Moolman, FS; Labuschagne, Philip W; Thantsha, MS; Van Der Merwe, TL; Rolfes, H; Cloete, TEDate:Oct 2006The CSIR has developed a novel scCO2-based encapsulation technology utilizing interpolymer complex formation to improve the barrier properties of the polymer system. In this paper the auhtors report some results obtained in the application ...Read more
Author:Moolman, FS; Cloete, TE; Thantsha, MSDate:Nov 2005Prebiotics is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon (Roberfroid, 1998; Theuer et al., 1998; Young, 1998; ...Read more