Microencapsulation and the food industry

Microencapsulation is a process of entrapping solid particles, droplets of liquids and gases in thin polymer coats. Microencapsulation can suppress the volatility, flavor, odor and reactivity of food ingredients. Microcapsulation contents are protected from environmental conditions such as light, air and moisture. Although every class of food ingredient has been encapsulated, flavors are the most common. the technique of microencapsulation depend on the physical and chemical properties of the material to be encapsulated.