Spray Drying Probiotic Powder: Keeping Cultures Alive
How low-temperature spray drying turns probiotic fermentation broth into a high-count, shelf-stable powder while preserving live cultures.
Probiotic powder is made by drying a live-culture fermentation broth into a stable powder for supplements, food and feed. The whole challenge is keeping the bacteria alive through drying.
The drying challenge
- Living, highly heat-sensitive cultures — ordinary hot-air drying kills the bacteria.
- High viable count required — the product is sold on colony-forming units.
- Long shelf life needed for a supplement or feed additive.
Why spray drying fits
- Low-temperature drying. Drying temperatures as low as 35°C, often with vacuum, preserve viability where a standard spray dryer would not.
- High activity retention. Active-ingredient retention of ≥90% is achievable, giving powders of around 10 billion CFU/g.
- Uniform, ready-to-use powder with a particle size (D50 50–100μm) suited to tableting or capsule filling.
- Shelf-stable — properly dried probiotic powder can carry an 18-month shelf life.
Figures are industry-typical for spray drying; verify against your own material before relying on them as guarantees.
Talk to us
Tell us your feed, solids content and target powder and we'll recommend the right spray dryer. Browse the spray dryer range or see how spray drying works.
Frequently Asked Questions
Yes, with low-temperature (and often vacuum) spray drying. Drying temperatures as low as 35°C preserve the live cultures, giving active retention of about 90% or more.