ABSTRACT
The prominent encapsulation technique in food processing is spray drying because of its convenience in use, constant, further commercial benefits. Encapsulation might deliver barriers among the delicate bioactive ingredients and the surroundings; and it shows differentiation between aroma and taste and helps in masking bad aroma with unpleasant taste and polyphenol astringency. The efficiency of bioactive components is increased by enhanced stability in last products and handling. It helps in reducing dehydration and aroma degradation. This method attracts usage in the enzyme industry for making immobilization of cells, such as fermentation development and metabolite making methods. To improve high productivity and to achieve improved finished food quality, encapsulation has an increasing demand to find proper solutions.
