Food encapsulation is the process of coating individual ingredient particles to protect them from a variety of environmental factors. Encapsulation of food is analogous to wrapping a protective shell around a core or grouping of flavour materials. It is frequently used to provide uniform taste, time-release taste and smell, and colouring, as well as to extend shelf life, improve taste, and protect against harsh conditions.
Food Encapsulation technology can aid in the reduction of flavour degradation or loss during various product processes and storage. Food encapsulation techniques can also provide functional properties like controlled release of aromatic molecules in specific environments like water (if flavoured tea), mouth (solid food: candy, toothpaste), and spray. Manufacturers are worried about the growing demand for natural flavours and clean label products. As a result, novel products have been developed to meet the specific needs of consumers, such as high quality, safety, natural origin, long shelf life, and a pleasant appearance with an effective aftertaste.
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