A tiny spherical particle, ranging from micrometres to millimetres, consisting of a core material enclosed in a protective shell. In foods, microcapsules deliver flavours, colours, vitamins, probiotics, or omega-3 oils, shielding sensitive ingredients from oxygen, heat, and light during processing and storage, then releasing them at the right moment, such as during chewing or digestion. Pharmaceutical microcapsules control drug release in the body. Encapsulation also masks unpleasant tastes, like the bitterness of certain nutrients, and converts liquids into free-flowing powders. Common shell materials include gelatine, starch, and gum arabic, chosen for compatibility with the application.