Encapsulation efficiency is the percentage of the target ingredient that is successfully encapsulated and delivered — the yield metric of microencapsulation. If a process starts with 100 units of a vitamin and 85 end up inside intact capsules, the efficiency is 85%; the rest is lost to the capsule walls, the process, or degradation. High efficiency means less wasted active ingredient, lower cost, and a cleaner product — unencapsulated flavours or nutrients can cause off-tastes, instability, or uneven dosing. Formulators chase efficiency through wall-material choice, process conditions, and the chemistry between core and coat. The number decides whether an encapsulated ingredient is commercially viable: a brilliant delivery system at 40% efficiency is an expensive curiosity. It is the quiet quality measure behind functional foods — the percentage that made it into the parcel intact.