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The document discusses and compares various physical encapsulation methods including spray drying, spray chilling, freeze drying, fluidized bed coating, simple extrusion, and centrifugal extrusion. It provides details on the principles, advantages, and applications of each method. Spray drying is identified as the most commonly used microencapsulation technique for encapsulating flavors, lipids, and pigments over several decades due to its low cost and ability to produce products on a large scale continuous

Author

Fiqrah Lestari

Language

EN