ABSTRACT
Encapsulation is an important process for the protection of food components and is widely applicable in all food sectors. Controlled release of bioactive ingredients at the right time and right place could also be provided by encapsulation. Encapsulation improves the effectiveness of food additives and enhances the shelf life of food, in addition to lowering the cost of the food products. Numerous bioactive food components can benefit from encapsulation due to protection and/ or prevention of their degradation until the product is delivered to the desired sites. The science of encapsulation deals with the manufacture, analytical evaluation, and application of encapsulated products. Gum acacia is the traditional gum of choice for flavor encapsulation via spray drying. Lecithin vesicles have recently been used for encapsulation of food enzymes since the formation of lecithin capsules can be achieved under a relatively low temperature.
