“…Probiotics are microencapsulated gently and consequently high yield are observed (Khalil and Mansour, 1998). The addition of Prebiotic compounds, such as starch, and oligosaccahrides promotes the survival of Probiotic bacteria (Modler et al, 1990;Mituoka, 1992;Sultana et al, 2000;Dembczynski and Jankowski, 2002;Homayouni et al, 2008;Donthidi et al, 2010;Mirzaei et al, 2012). A limiting factor in survival of probiotic bacteria has been reported as low pH (3.6 to 4.6) of mayonnaise sauce owing to the concentration of acetic acid (Radford and Board, 1993;Khalil and Mansour, 1998).…”