• Rhythm Bhardwaj
• Sakshi Verma
• Vandana Arya
• Saumya Chaturvedi

Flavors are often among the foremost valuable ingredients in any food formula. Development of latest functional foods requires technologies for incorporating health promoting ingredients into food. One must remember that the functionality or bioavailability of the incorporated food must not reduce. The flavor industry is active in developing new encapsulation techniques that provide flavor release under specific conditions, adding valuable flavor impact. Microencapsulation technology allows a compound to be encapsulated inside any tiny sphere known as microsphere or microcapsule. Encapsulation describes different processes to hide a lively compound with a protective wall material and it are often employed to treat flavors so on impart a point of protection against evaporation, reaction or migration during a food. Encapsulation of flavors has been attempted and commercialized using different methods. This review gives detail information about the methods and the general aspects of microencapsulation of flavors and its applications. Recent developments in each of these techniques are discussed in this review. A timely and targeted release improves this technique. Microencapsulation is no more just an added-value technique, but the source of totally new ingredients with matchless properties.

Fortified, Emulsion-stabalization, Bio actives, Tumbling, Biocompatible, Permeability, encapsulation techniques, controlled flavour release, recent developments

"Microencapsulation of food flavors", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 5, page no.957-964, May 2020, Available :http://www.jetir.org/papers/JETIR2005445.pdf

"Microencapsulation of food flavors", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 5, page no. pp957-964, May 2020, Available at : http://www.jetir.org/papers/JETIR2005445.pdf