A double matrix encapsulation method has been proposed to enhance the preservability and stability of lactobacillus used as food and differentiate the lactobacillus in taste and visual effect. Firstly, the manufacture of soft and moist cream has been allowed using 5 wt% of sucrose ester by a first encapsulation method. Secondly, a second matrix capsule has been formed into the stablest state in the case of mixing chitosan and alginic acid in the ratio of 1:3 and encapsulating a mixture of the chitosan and the alginic acid. A double matrix capsule has a size of 1-10 mm and an average particle diameter of 3 mm, and the double matrix capsule has been allowed to be manufactured into a form of a bead with a smooth and hard surface. Thirdly, lactobacillus has shown more excellent activity about pH variation under alkaline conditions than acidic conditions, and the activity of live lactobacillus has been verified even after one month. Fourthly, yogurt containing a double matrix capsule has been developed for application in heath food industry. Also, a double matrix capsule has been manufactured for application, wherein the capsule contains insulin, alpha-tocopherol, squalane, a Korean red ginseng extract, and alpha-lipoic acid and is coated with white, green, blue, red, and yellow colors. As a result, a double matrix capsule is a means of stabilizing lactobacillus and is expected to greatly contribute to food industry. Furthermore, the double matrix capsule is expected to be able to be applied for a drug delivery system using an encapsulation process of insulin in pharmaceutical industry and for a stabilization technique of active ingredients in cosmetic industry.COPYRIGHT KIPO 2016식품으로 사용하고 있는 락토바실러스유산균의 보존성과 안정성을 높이고, 맛과 시각적인 차별화를 주기 위한 방법으로 더블매트릭스캡슐화에 대한 방법을 시사하였다.첫째, 1차 캡슐화방법으로 5wt%의 슈크로즈에스터를 이용하여 부드럽고 촉촉한 크림을 만들 수 있었다. 둘째, 2차 매트릭스캡슐로는 키토산과 아르긴산을 1:3의 비율로 혼합하여 캡슐화할 때 가장 안정하게 형성되었다. 더블매트릭스캡슐의 크기는 1∼10mm로 평균입경이 3mm로 표면이 매끄럽고 단단한 비드형태로 만들 수 있었다. 셋째, 유산균의 pH변화에 대한 활성은 산성에서
