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