High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin.

A fine, hygroscopic, and poorly flowable probiotic powder encapsulating GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, ) was used for moisture-activation with or without 10% () resistant maltodextrin (RM). The process consisted of four steps; premixing, agglomeration, moisture absorption, and drying steps. The moisture content, water activity, and viable cell count were monitored during the granulation.