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Microencapsulation is a technique by which thin coatings of wall material are formed around the substances which may be solids, liquids or even gases, enclosed in microscopic particles. Microencapsulated products (micro particles) are the small entities that have an active agent known as the core material surrounded by a shell known as the coating material or embedded into a matrix structure. Microencapsulation is an advanced food processing technology, using which any compound can be encapsulated inside a particular material, making a tiny sphere of diameter ranging from 1 ?m to several 100 ?m. Microencapsulation is done for protecting the sensitive compounds and hence, ensuring their safe delivery. The compound or active material which is encapsulated is called the core and the material which is used for encapsulating is called the encapsulant. Encapsulants can be either polymeric or nonpolymeric materials like cellulose, ethylene glycol, and gelatine . There are several techniques used for microencapsulation. Fluidized bed coating, spray cooling, spray drying, extrusion, and coacervation are few to be named. The selection of a particular technique depends upon the properties of the core material, encapsulant, and different properties and morphology of the capsules desired. Microencapsulation is a technology that is extensively used in foods, whether as a fortifying tool or as a mode for the development of a functional food.