http://web.ist.utl.pt/ist11061/fidel/flaves/sec7/sec7.html Many food products whose development was thought to be technically unfeasible are possible today because of the wide availability of encapsulated ingredients. Such ingredients are products of a process that totally envelopes the ingredient in a coating or 'capsule' thereby conferring many useful and otherwise unusual properties to the original ingredients. Encapsulation is a technique that is applied to preserve and/or protect numerous ingredients. In the flavour industry, the encapsulation process is used chiefly to convert liquid flavour materials to free-flowing, dried powdered products. It can also be used effectively to separate and/or isolate reactive materials, provide protection for a compound or formulation, and control the release of material during food application ( Bakan, 1978 ). In a broad sense, encapsulation technology includes the coating of minute particles of ingredients (e.g., acidulants, fats, and f...
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