ABSTRACT
Microencapsulation of oils is a technological approach used to protect sensitive oils, mask or preserve flavors and aromas, and transfer liquids into easily handled solids (Balassa and Fanger 1971, Dziezak 1988, Gibbs et al. 1999, Jackson and Lee 1991, Matsuno and Adachi 1993, Shahidi and Han 1993). The process of oil microencapsulation is based on the preparation and drying of an oil-in-water emulsion to obtain a powdery ingredient in which oil droplets are surrounded by a dry matrix of proteins and/or carbohydrates.
