Encapsulation Technology in Food Industry.

The encapsulation method is applied to increase the shelf life of the active food components, ensure their stability, perform their controlled release and improve their functional properties.

Active particles such as fatty acids, peptides, vitamins, and probiotics are coated with coating materials such as starch derivatives, gelatin, and gum Arabic to eliminate external effects. Encapsulation methods are commonly used in the food industry; since it is cheap and effective, it is primarily sprayed drying followed by fluid bed coating and extrusion respectively.

It is thought that food products' chemical, physical and functional properties will be improved and control will increase during the process with future studies These encapsulation techniques include spray drying, cooling and freezing, extrusion coating, fluid bed coating, liposome compression, coacervation, inclusion complex, and centrifugal extrusion.?

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