Production of lysozyme microparticles to be used in functional foods, using an expanded liquid antisolvent process

- Spherical microparticles of lysozyme have been obtained using a supercritical based process.
- Microparticles with a mean diameter ranging between 2.8 and 13.8 μm were precipitated.
- Crystallinity, enzyme activity, FT-IR spectra and solvent residues were measured.