To enclose tiny particles or droplets of a substance within a protective coating, forming microcapsules. Food technologists microencapsulate flavours to prevent evaporation, probiotics to survive stomach acid, omega-3 oils to prevent rancidity, and vitamins to survive processing, with the coating releasing its cargo on a trigger such as moisture, heat, pH change, or chewing. Techniques include spray drying, coacervation, and fluid-bed coating. Microencapsulation improves stability, masks off-tastes, controls release, and turns liquids into easy-to-handle powders. As functional foods grow more sophisticated, the ability to protect and precisely deliver active ingredients makes microencapsulation an essential tool.