Encapsulation technology of actives (colors, fragrances, flavors, vitamins, oils, active molecules, plant extract....) by using food-grade polymers is useful for the: 

 

• conversion of liquid to powder,

• protection and stabilization in final products and during processing,

• prevention of reaction with other components in food products (i.e. oxygen or water),

• taste and odor masking,

• control of the release,

• improvement visual aspect and marketing