Ginger is a perennial creeping plant, with thick tuberous rhizome, manufacturing and erect stem 30-100cm tall. It’s propagated from rhizome cuttings, planted on rich, well-drained soil. The top five ginger producing countries in the world are India, China, Nepal, Nigeria, and Thailand. India, with a production of 7.03 billion, leads in the world ginger cultivation. The subsequent 2 countries are `China and Nepal, with the production of 4.25 billion and 2.55 billion, respectively. The first known constituents of ginger root include starch, gingerols, zingibain, oleoresins, essential oil, mucilage, and protein. The dried type of ginger, ginger powder, is utilized as a spice. And its extracts, ginger oil, are utilized in beverages and confectionery. Ø Advantages of Ginger Dehydration Enhance ginger's value Fresh or raw ginger promotes sweating and dispersing exterior cold. While dried ginger is more effective in warming spleen and stomach and expelling interior cold. Therefor
Encapsulation involves the incorporation of food ingredients, enzymes, cells or different materials in small capsules. Applications for this method have increased within the food industry since the encapsulated materials may be protected against moisture, heat or different extreme conditions, so enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Numerous techniques are used to make the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Every of those techniques is discussed in this review. a large variety of foods is encapsulated–flavouring agents, acids bases, artificial sweeteners, colourants, and preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation