Health products with inactivated probiotics and use of said products. Health products do not meet the conditions for habitual probiotics to be conserved since they have a moisture content of more than 5% and/or a temperature higher than 5ºC in any of the production, storage and preservation processes and that inactivated probiotics have been incorporated. Inactivation of probiotics is achieved by subjecting the probiotic strains to high temperatures (range 50º C-140º C) for a fraction of time from 30 sec to 90 minutes depending on the time of exposure of the bacteria to temperature, in several consecutive sessions and with subsequent cooling to the optimum temperature of survival of the bacteria. The use of inactive probiotics allows to incorporate in health forms of different sectors, such as: nutraceutical, dietetic, pharmaceutical, cosmetic and food itself, probiotics without having to have strict control over temperature and humidity. (Machine-translation by Google Translate, not legally binding)
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