Heat resistant probiotic compositions and healthy food comprising them

Abstract

Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable state in the small intestine, coated with layers protecting the bacteria against high temperature during baking, and against adverse conditions along the gastrointestinal tract.

1 . A probiotic granule comprising
 i) a core comprising probiotic bacteria and a substrate in which said bacteria are absorbed;   ii) an inner layer of vegetable oil coating said core; and   iii) two outer layers, coating said core and said inner layer, comprising at least two different polymers.   
     
     
         2 . A prebiotic granule according to  claim 1 , wherein said substrate and said two different polymers are nutritionally acceptable polysaccharides. 
     
     
         3 . A prebiotic granule according to  claim 1 , wherein said core further comprises one or more supplemental agents for said bacteria. 
     
     
         4 . A prebiotic granule according to  claim 3 , wherein said agents are prebiotic oligosaccharides. 
     
     
         5 . A prebiotic granule according to  claim 1 , wherein one of said outer layers comprises a fibrous polysaccharide. 
     
     
         6 . A prebiotic granule according to  claim 1 , wherein one of said outer layers comprises a gelatinous polysaccharide. 
     
     
         7 . A prebiotic granule according to  claim 1 , wherein said bacteria comprise a genus selected from  Lactobacillus  and  Bifidobacterium.    
     
     
         8 . A method for manufacturing the granule of  claim 1 , comprising
 i) mixing a suspension of prebiotic bacteria with a cellulose-based substrate and with supplemental agents for the bacteria, thereby obtaining a core mixture;   ii) coating particles of said core mixture with a vegetable oil, thereby obtaining oil-coated particles;   iii) coating said oil-coated particles with a first polymer layer, which first polymer layer confers stability to said bacteria under the conditions of upper gastrointestinal tract, thereby obtaining particles coated with two layers; and   iv) coating said two-layer particles with a second polymer layer, which second polymer layer increases the stability of the bacteria in said core under the conditions of baking.   
     
     
         9 . A method according to  claim 8 , wherein each of said coating steps ii) to iv) result in a mass increase of from 10 to 100% relatively to the mass of the core. 
     
     
         10 . A method according to  claim 8 , comprising
 i) mixing an aqueous suspension of prebiotic bacteria comprising at least one strain of  Lactobacillus  or  Bifidobacterium  genus with microcrystalline cellulose, maltodextrin, and trehalose, thereby obtaining a core mixture;   ii) coating particles of said core mixture with a hydrogenated vegetable oil, thereby obtaining oil-coated particles;   iii) coating said oil-coated particles with a first polysaccharide layer and with a second polysaccharide layer;   wherein said two polysaccharides layers are different and comprise at least two of cellulose, alginate, chitosan, or a mixture thereof.   
     
     
         11 . A prebiotic composition comprising granules according to  claim 1 . 
     
     
         12 . A prebiotic composition according to  claim 11 , exhibiting high heat resistance and long storage stability. 
     
     
         13 . A food product or a food additive comprising a prebiotic granule according to  claim 1 . 
     
     
         14 . A food product according to  claim 13 , selected from the group consisting of pastry, bread, flour, flour products, baked goods, frozen baking products, yogurt, dairy products, chocolate, nectars, fruit juices, and tuna. 
     
     
         15 . A food product according to  claim 14 , exposed to higher than ambient temperature during the production process.