The health benefits provided by probiotic bacteria have led to their increasinguse in fermented and other dairy products.
However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product’s
environment and improve their survival. There are two common encapsulation techniques, namely extrusion and emulsion, to
encapsulate the probiotics for their use in the fermented and other dairy products. This review evaluates the merits and limitations of
these two techniques, and also discusses the supportingmaterials and special treatments used in encapsulation processes.
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