Encapsulation refers to the protection of flavoring agents or fragrance molecules by a specific envelope. Encapsulation helps to minimize the degradation or loss of flavor and fragrance during the various process and storge of the particular products. In addition, the envelope can also furnish functional properties such as controlled release of aromatic molecules in a given environment. The material that is covered is known as an active or core material, whereas the coating material is called a shell or encapsulated material. Moreover, flavors are costly and sensitive products that are utilized in food products as an additive. To perpetuate the long-term stability and integrity of the flavors present in the food products, they are encapsulated, or in other words, are protected.