ABSTRACT
This chapter considers different aspects of aroma encapsulation: the choice of support material depending on the searched properties of microcapsules and the production of microcapsules, and examples of aroma encapsulation to produce complex structured products. Aromas are used in the food, pharmaceutical, chemical, and cosmetic industries to create or to modify the sensory perception of food products, objects, or atmosphere, to finally reach human beings or animals. The general definitions of encapsulation may be applied to any active component (AC) to be encapsulated: it is placed in a medium where its mobility and reactivity are reduced and controlled. AC is protected inside the microcapsule with a minimal fraction of “unprotected AC” on the surface. The choice of the aroma-encapsulating supports is the basis for the success of encapsulation, throughout the different steps: from the formulation through the encapsulation process, followed by storage and finally, use/release.
