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Summary Micro-encapsulation of the probiotic micro-organism Bifidobacterium lactis isolated from a bio-yoghurt starter culture, was carried out using a mixture of hydrated gellan and xanthan gums. Rheological studies showed that the gum mix was suitable for encapsulation of B. lactis, for incorporation into soft foods/beverages. The gel behaved as a non-Newtonian material, and the flow curve fitted...