Encapsulation: a new concept for the food industry?

The use of soft gelatin capsules of food ingredients in food products in the United Kingdom has failed to reach its potential level despite the large number of associated benefits. Encapsulation offers portion control, biodegradability and disposability, improved appearance, longer shelf-life and edibility. Capsules preserve the aroma, flavour and freshness of the ingredients. Consumers surveyed responded positively to the use of food capsules, with products such as encapsulated chicken stock well-received for providing a lump-free ingredient distribution and rapid dissolution time.