Articles

Microencapsulation technique has been widely used in the food and pharmaceutical industries to increase stability of compounds, to reduce the size of particles, to mask the undesirable taste and improve the quality of compounds. The active material is encapsulated by the core materials which is either polymeric or no polymeric like cellulose and gelatin. There are several techniques used for the microencapsulation such as spray drying, freeze drying, extrusion and coacervation. Many factors affect the quality and efficiency of microencapsulation technique like types of core and wall materials and type of preparation techniques. In this article the applications of microencapsulation in the food industries and factors that affecting the whole process of microencapsulation are discussed. Keywords: Microencapsulation, Food Industry, Spray Drying, Freezing Drying