MicroencapsulationDefinitionMicroencapsulation is the technology of packaging solid, liquid, and gaseous materials into small capsules by coating the materials with a protective matrix or wall materials (Hogan et al 2001; Cerdeira et al., 2007; In other words, it is a process in which tiny particles or droplets are surrounded by a coating or incorporated into a homogeneous or heterogeneous matrix (Gharsallaoui et al., 2007). Materials inside the capsule that are surrounded by coating materials are called core, internal phase or fill. The core consists of only one or more ingredients and can be a crystalline material, a jagged adsorbent particle, an emulsion, a suspension of solids, or a suspension of smaller microcapsules (Madene et al., 2005; Gharsallaoui et al., 2007). ).The release of core materials is controlled and depends on mechanical breakdown of the matrix, dissolution of coating materials or melting of the walls, by diffusion or pressure (Kailasapathy, 2002). Cladding materials, on the other hand, can be one or two layers and are often referred to as shell, wall, support, encapsulant or membrane material (Madene et al., 2005; Gharsallaoui et al., 2007 ). Microencapsulation is of significant importance. They are of interest for the pharmaceutical sector (for example for the delivery of drugs and vaccines), but they are also relevant for the food industry (Champagne and Fustier, 2007). In the food industry, the core is surrounded by a food-grade microencapsulating agent (Gharsallaoui et al., 2007). For example, oil droplets from fatty products are dispersed in a continuous matrix of proteins, carbohydrates or saccharides or a combination of two of them (Lim et al., 2011). Typically, the process involves...... middle of paper ...... because microencapsulation allows for a controlled release of the base ingredients when needed, where they are released at the right place and at the right time in the presence the right stimulus. They can improve the effectiveness of certain foods, expand the range of applications of food ingredients, and ensure optimal dosage (Goiun, 2004; Desai and Park, 2005). Another use of microencapsulation is to dilute base materials when only small amounts are needed while achieving uniform dispersion in the host material and separating the components into a mixture that would react with each other (Desai and Park, 2005; Gharsallaoui et al., 2007). ).Works citedArug Nag, 2011; Madene et al., 2005; Gharsallaoui et al., 2007; Desai and Park, 2005; Gouin, 2004; Calvo et al., 2011; Ahn et al., 2008; Hogan et al. 2001; Cerdeira et al., 2007; Champagne and Fustier, 2007; Lim et al.